scholarly journals Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Samita Maharjan ◽  
Binod Rayamajhee ◽  
Vijay Singh Chhetri ◽  
Samendra P. Sherchan ◽  
Om Prakash Panta ◽  
...  
Keyword(s):  
Total Coliform ◽  
Chicken Meat ◽  
Faecal Coliform ◽  
Poultry Meat ◽  
Plate Count ◽  
Processing Plant ◽  
Coliform Count ◽  
Processing Step ◽  
Poultry Processing

AbstractPoultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental condition was analyzed in this study in an ISO 22000:2005 certified poultry processing plant of Kathmandu. Standard plate count method was applied for the enumeration and detection of total mesophilic bacteria, total coliform, total faecal coliform, Staphylococcus load along with selected pathogens like Salmonella spp., S. aureus, Escherichia coli, Clostridium perfringens, and Listeria spp. in chicken meat at four processing step (evisceration, final washing, frozen and market). It was observed that the level of microbial load decreased with subsequent processing phases in poultry processing plant where high level of bacteria were reduced during final washing and frozen phase. After processing poultry meat in an ISO 22000:2005 certified meat processing plant, total aerobic mesophilic count, total coliform count, total faecal coliform count, total Staphylococcus count were decreased from 6.92 to 4.45 log CFU/g, 3.49 to 2.19 log CFU/g, 2.41 to nil log CFU/g, and 3..43 to 1.99 log CFU/g respectively. Pathogenic bacteria like Salmonella spp., C. perfringens, and Listeria spp. were absent in chicken meat at the fourth processing step. Prevalence of E. coli was reduced from 37.4% to 10.2%, whereas S. aureus was decreased from 18.57% to 17.1%. It was concluded that the final washing and freezing steps were the Critical Control Point (CCP) to control microbial hazards in poultry processing phase.

scholarly journals Studies on microbial quality of filtered water in households of a university community in Nigeria

1986 ◽  
Vol 96 (2) ◽  
pp. 239-248 ◽  
Author(s):  
D. A. Alabi ◽  
A. A. Adesiyun
Keyword(s):  
Tap Water ◽  
Membrane Filter ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Plate Count ◽  
Type I ◽  
Microbial Quality ◽  
Residential Areas ◽  
University Community

SUMMARYWater samples from home filters in nine residential areas of a Nigerian university community were studied. The membrane filter technique was used to determine the total coliform and faecal coliform counts/100 ml of water. Most of the 100 samples studied were grossly contaminated with total coliform counts/100 ml ranging from 0–442, faecal coliform counts/100 ml, 0–216 and the total aerobic plate count per millilitre ranged from 3·0 × 103to 1·9 × 109c.f.u. The source (dams) of water, fitness of filter candles, frequency of cleaning candles and pH of water did not significantly (P> 0·05;X2) affect the microbial quality of either filtered boiled or unboiled tap water.Escherichia colitype I was isolated from 17·9% of the faccal coliforms tested but from only 2·3% of total coliforms.Enterobacter aerogeneswas most predominant (38·5%) amongst faecal coliforms isolated whileEnterobacter cloacaewas the most frequent (37·2%) of the total coliform isolates.The gross contamination of filltered water from all households sampled calls fpr am englightenment of residents on the proper use of home water filters.

scholarly journals Physico-Chemical and Bacteriological Quality of Drinking Water Sources in Calabar Municipality, Nigeria

2019 ◽  
pp. 1-22
Author(s):  
B. E. Agbo ◽  
A. V. Ogar ◽  
U. L. Akpan ◽  
C. I. Mboto
Keyword(s):  
Drinking Water ◽  
Dissolved Oxygen ◽  
Total Coliform ◽  
Water Sources ◽  
Faecal Coliform ◽  
Total Hardness ◽  
Coliform Count ◽  
Physico Chemical ◽  
The Mean

This study evaluated the physico-chemical and the bacteriological quality of five different sources of drinking water in Calabar metropolis, Nigeria, to give a fair geographical representative of the town and to contribute to our understanding of the quality of drinking water in the metropolis. The physico-chemical characteristics such as pH, temperature, turbidity, conductivity, colour, Iron, dissolved oxygen, Calcium, Magnesium, alkalinity, total hardness, Manganese, Sulphate, Chloride, Phosphate, Sodium, Zinc, Copper, total dissolved solid, Nitrate, Nitrite, Ammonia, Ammonium and Potassium were determined following the procedures prescribed by American Public Health Association Standard Method. The bacteriological analysis was carried out using the standard microbiological standard for analysis of water for total and faecal coliform count. The mean temperature of the evaluated waters ranged from 23.03°C-29.3°C, mean pH ranged from 4.37-6.76, while turbidity had a mean range of 0.16 NTU-4.13 NTU. Conductivity ranged between 39.29 µs/cm - 120.7 µs/cm, dissolved oxygen with 13.30 mg/L - 4.19 mg/L, total dissolved solids ranged from 72.4 mg/L -23.5 mg/L, while the mean for iron concentration ranged from 0.12 mg/L - 0.99 mg/L. Similarly, the mean for total hardness was 34.2 mg/L - 17.1 mg/L and 7.93 mg/L - 6.71 mg/L for total alkalinity. Others includes Manganese (0.88 mg/L - 0.02 mg/L), Magnesium (16.5 mg/L - 9.9 mg/L), Calcium (9.77 mg/L - 7.20 mg/L, Nitrate (14.6 mg/L - 3.66 mg/L), Nitrite (0.076 mg/L -0.009 mg/L), Ammonia (0.89 mg/L - 0.25 mg/L), Ammonium (0.52 mg/L - 0.013 mg/L), Zinc (1.01 mg/L - 0.34 mg/L), Chloride (5.73 mg/L - 0.364 mg/L), Fluoride (0.76 mg/L - 0.277 mg/L), Copper (0.61 mg/L - 0.18 mg/L), Sodium (2.73 mg/L - 0.180 mg/L), potassium (5.73 mg/L - 2.0 mg/L), Sulphate (14.8 mg/L - 3.69 mg/L and Phosphate with 4.8 mg/L - 3.69 mg/L. The total coliform count for bottled water ranged between 2.00 cfu/100 mL – 19.00 cfu/100 mL, the total coliform range for sachet water were 6.00 cfu/100 mL and 15.00 cfu/100 mL and no faecal coliform was detected. Public water had no growth at all, the stream and borehole bacteriological analysis ranged from 27x101 cfu/ mL - 55x101 cfu/mL and 12 cfu/100 mL - 33 cfu/100 mL for total coliform respectively. Faecal coliform ranged from 15x101 cfu/ mL - 52x101 cfu/ mL for stream and 9.00 cfu100/ mL – 16.00 cfu/100 mL for borehole. A total of seven (7) different bacteria species were isolated from the sampled drinking water sources. These included Proteus spp., Streptococcus spp., Enterobacter spp., Pseudomonas spp., E.coli, Chromobacter spp., Salmonella spp. and Enterococcus spp. This study reveals a high level of poor quality sources of water in the metropolis and makes need for urgent health intervention.

scholarly journals Assessment of Drinking Waters Quality Collected from Boreholes in Afe Babalola University Ado-Ekiti (ABUAD)

2021 ◽  
Vol 384 ◽  
pp. 81-84
Author(s):  
Adeshina S. Adebanjo
Keyword(s):  
Drinking Water ◽  
Total Coliform ◽  
Poor Quality ◽  
Groundwater Exploration ◽  
World Health ◽  
Plate Count ◽  
Coliform Count ◽  
Quality Of Water ◽  
Two Samples

Abstract. The quality of drinking water is dependent of its source(s) and means of collection. The water available for drinking in the study area is accessible through groundwater exploration. This research was carried out to determine the quality of water from the selected boreholes within the university and checked by the World Health Organization (WHO) drinking water standards for the various parameters considered. Samples were gotten from seven (7) of the sited boreholes and various physico-chemical parameter tests such as turbidity test, conductivity test, pH test, copper test, manganese test, chloride test, sulphate test, chromium test, nitrate test and cadmium test and bacteriological tests as total plate count, total coliform count and faecal coliform count were carried out following due procedure, precautions and the results analyzed. The results show that most samples were satisfactory for the tests carried out while only two (samples from Behind Admin and Engineering) were unsatisfactory in turbidity while one sample (sample from Back of College 2) was unsatisfactory in the cadmium test. WQI showed that the water samples had excellent qualities except for that from Back of College 2 which had poor quality and is unsuitable consumption.

scholarly journals Antibiogram Profiling and Thermal Inactivation of Staphylococcus aureus and Escherichia coli Isolated from Milk of Dharan, Nepal

2020 ◽  
pp. 81-87
Author(s):  
Susmita Phattepuri ◽  
Prince Subba ◽  
Arjun Ghimire ◽  
Shiv Nandan Sah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Thermal Inactivation ◽  
Total Coliform ◽  
Plate Count ◽  
Diffusion Method ◽  
E Coli ◽  
Coliform Count ◽  
Z Value ◽  
D Values

Milk is an excellent medium for the growth of many bacteria. This study aimed to determine antibiotic profiling and thermal inactivation of Staphylococcus aureus and Escherichia coli isolated from raw milk of Dharan. Total viable count, total Staphylococcal count, and total coliform count were carried out by conventional microbiological methods. Identification was done on the basis of Gram staining and biochemical tests. The antibiotic susceptibility test of the isolates carried out by the modified Kirby-Baur disc diffusion method. Thermal inactivation of S. aureus and E. coli were carried out by subjecting to thermal treatment in a water bath. Total plate count ranged from 204×104 CFU/mL to 332×105 CFU/mL. Total staphylococcal count and total coliform count ranged from 14×105 CFU/mL to 8×106 CFU/mL and 11×104 CFU/mL to 3×106 CFU/mL respectively. S. aureus showed an increasing resistance patterns towards Ampicillin, Cefotixin, Carbenicillin and Cefotaxime. Ciprofloxacin, Erythromycin, Amikacin, Gentamycin, Azithromycin, and Chloramphenicol were found to be effective against S. aureus. All the E. coli isolates were resistant to Ampicillin and least resistant to Cefotixin. Chloramphenicol, Amikacin, Azithromycin, and Nalidixic acid were found highly effective to E. coli. The D-values for S. aureus at 56°C, 58°C and 60°C were 1.36 min, 1.19 min, and 1.09 min respectively. The Z-value was 14.92°C. While D-values were obtained as 0.98 min, 0.75 min, and 0.57 min for E. coli at 56° C, 58° C and 60° C respectively, and Z-value was 9.75° C. Hence, S. aureus was found to be more heat resistant than E. coli.

Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

scholarly journals Assessment of bacterial load of poultry meat used at dining hall of Bangladesh Agricultural University campus

2015 ◽  
Vol 1 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Mahmud Hossain ◽  
Nazmul Hoda ◽  
Mohammad Jobayer Hossen ◽  
M Mahmudul Hasan ◽  
Syed Mohammad Ehsanur Rahman ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mean Value ◽  
Viable Count ◽  
Poultry Meat ◽  
Plate Count ◽  
University Campus ◽  
Salmonella Spp ◽  
Sanitary Condition

The present study was undertaken to investigate the microbiological quality of poultry meat used in different hall of Bangladesh Agricultural University campus. Sanitary condition of dining hall was assessed by using a standard questionnaire. Thirty samples were collected from Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall. Microbial load was determined by total viable count (TVC), total coliform count (TCC) and total salmonella count (TSC). Samples were inoculated into various selective media such as plate count (PCA) agar, xylose lysine deoxycholate Agar (XLDA) and MacConkey agar (MCA). It is found that the age of maximum workers (53%) is between 25-35 years. Educational level of dining workers are in same frequency of illiterate and below class eight. Only 6.7% are SSC passed. Most of dining workers have no knowledge on hygienic practices. 43.3% partially know about hygienic practices and 3.3% have no knowledge. Sanitary condition of dining hall is not satisfactory. Only 3.3% disinfectants are used in dining hall. There is no proper washing facilities. About 63.3% washing facilities are in medium level. Only E. coli and Salmonella spp. were isolated and identified from the samples. The mean value of TVC, TCC and TSC in broiler thigh meats of Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall are log 5.65, log 5.77, log 6.06 CFU/g, log 3.26, 3.41, 3.42 CFU/g and log 2.95, log 2.92 log 2.97 CFU/g respectively. The variation of TVC in meats of different dining hall was significant (p<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different hall were not significant (p<0.05). Presence of Escherichia coli and Salmonella spp. in meat must need particular attention as these organisms are responsible for causing harm to public health. Suggestions have been given to improve the present sanitary condition of dining hall to minimize bacterial load.Asian J. Med. Biol. Res. June 2015, 1(1): 9-16

THE QUALITY OF RAW MILK FROM SELECTED OHIO MARKETS.

1966 ◽  
Vol 29 (4) ◽  
pp. 118-121 ◽  
Author(s):  
S. P. Ohri ◽  
W. L. Slatter
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
High Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Bacteriological Method ◽  
Standard Plate ◽  
Bulk Tank

Summary An 8-month survey of the bacteriological quality of bulk tank produced fluid milk supplies for four major markets in Ohio, was made utilizing the Standard Plate Count (SPC), the preliminary incubation count (PI), the thermoduric (pasteurized milk) count, and the coliform count. In terms of maximum standards of 200,000 and 100,000 organisms/ml, the SPC would have eliminated 13% and 20% of the milk samples, respectively. A SPC of 50,000/ml, a PI count of 200,000/ml, a thermoduric count of 500/ml, and a coliform count of 100/ml would have eliminated 37%, 34%, 40%, and 40%, respectively, of the samples but not all of the samples eliminated by one test were eliminated by another test. All of the tests employed showed a seasonal trend especially in the high count categories but the trend was less noticeable in the results of the preliminary incubation count. A combination of two of the methods was superior to any single bacteriological method employed in detecting unsatisfactory milk. Of the tests used, the combination of the thermoduric count (500/ml) and the coliform count (100/ml) was the most effective in the detection of unsatisfactory milk samples.

scholarly journals Microbiological Profile of the Traditionally Collected Industrial Raw Milk from the Milk Pocket Zones of Bangladesh

1970 ◽  
Vol 25 (1) ◽  
pp. 17-20 ◽  
Author(s):  
Gouranga C Chanda ◽  
Gazi M Noor Uddin ◽  
Aparna Deb ◽  
Tahmina Bilkis ◽  
Sharmin Chowdhury ◽  
...  
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Plate Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Bacteriological Profile ◽  
Standard Plate ◽  
Viable Bacteria

The study was aimed to evaluate the bacteriological profile of the traditionally collected industrial raw milk from the milk pocket zones of Bangladesh. About 365 raw milk samples were collected from the milk tanker, who brought raw milk from the mother chilling centre where raw milk was chilled at 4°C following traditional method. All milk samples were subjected to perform standard plate count and total coliform count. The average standard plate count was found to be 4.37 x 106 cfu/ml and the highest occurrence of standard plate count was found to be 6.70 x 106 cfu/ml in October and the lowest (3.28 x 106 cfu/ml) in March. The highest occurrence of total viable bacteria was found to be 5.64 x 106 cfu/ml in autumn and the lowest was found to be 3.78 x 106 cfu/ml in summer. On the other hand, the average of the coliform bacterial count was found to be 3.88 x 105 cfu/ml with the highest (5.70 x 105 cfu/ml) occurrence in May and the lowest (1.90 x 105 cfu/ml) in January. Moreover, the highest occurrence of coliform count was found to be 4.84 x 105 cfu/ml in rainy season and the lowest was 2.75 x 105 cfu/ml found in winter.DOI: http://dx.doi.org/10.3329/bjm.v25i1.4849 Bangladesh J Microbiol, Volume 25, Number 1, June 2008, pp 17-20

Cleaning Conveyor Belts in the Chicken-Cutting Area of a Poultry Processing Plant with 45°C Water

2014 ◽  
Vol 77 (3) ◽  
pp. 496-498 ◽  
Author(s):  
V. M. SOARES ◽  
J. G. PEREIRA ◽  
C. M. ZANETTE ◽  
L. A. NERO ◽  
J. P. A. N. PINTO ◽  
...  
Keyword(s):  
Conveyor Belt ◽  
Hot Water ◽  
Poultry Meat ◽  
Processing Plant ◽  
Meat Processing ◽  
Work Shift ◽  
Processing Facility ◽  
Processing Plants ◽  
Conveyor Belts ◽  
Poultry Processing

Conveyor belts are widely used in food handling areas, especially in poultry processing plants. Because they are in direct contact with food and it is a requirement of the Brazilian health authority, conveyor belts are required to be continuously cleaned with hot water under pressure. The use of water in this procedure has been questioned based on the hypothesis that water may further disseminate microorganisms but not effectively reduce the organic material on the surface. Moreover, reducing the use of water in processing may contribute to a reduction in costs and emission of effluents. However, no consistent evidence in support of removing water during conveyor belt cleaning has been reported. Therefore, the objective of the present study was to compare the bacterial counts on conveyor belts that were or were not continuously cleaned with hot water under pressure. Superficial samples from conveyor belts (cleaned or not cleaned) were collected at three different times during operation (T1, after the preoperational cleaning [5 a.m.]; T2, after the first work shift [4 p.m.]; and T3, after the second work shift [1:30 a.m.]) in a poultry meat processing facility, and the samples were subjected to mesophilic and enterobacterial counts. For Enterobacteriaceae, no significant differences were observed between the conveyor belts, independent of the time of sampling or the cleaning process. No significant differences were observed between the counts of mesophilic bacteria at the distinct times of sampling on the conveyor belt that had not been subjected to continuous cleaning with water at 45°C. When comparing similar periods of sampling, no significant differences were observed between the mesophilic counts obtained from the conveyor belts that were or were not subjected to continuous cleaning with water at 45°C. Continuous cleaning with water did not significantly reduce microorganism counts, suggesting the possibility of discarding this procedure in chicken processing.

scholarly journals Isolation of Food-Borne Microorganisms from Atlantic Mackerel and Disinfection of the Raw Fish by Radiation, Low Temperature and Combination Treatments

1970 ◽  
Vol 25 (2) ◽  
pp. 105-109
Author(s):  
Manik Hossain ◽  
M Kamruzzaman Munshi ◽  
Rasheda Yasmin Shilpi ◽  
Harun Or-Rashid
Keyword(s):  
Low Temperature ◽  
Frozen Storage ◽  
Bacterial Count ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Coliform Bacteria ◽  
Isolation And Identification ◽  
Bacterial Counts ◽  
Coliform Count ◽  
Combination Treatments

An investigation was undertaken for the isolation and identification of fish-borne microorganisms from mackerel fish (Scomberomorus guttatus) collected from Savar Bazar. Radiation, low temperature (-20°C) and combination treatments were then applied for the decontamination of associated organisms. The ranges of total viable bacterial count, total coliform count, total faecal coliform count and total staphylococcal count varied from 6.5 x 104 to 1.04 x 105, 2 x 102 to 4.0 x 102, 0 to 1 x 102 and 4.4 x 104 to 3.8 x 104 cfu/g respectively, while the total fungal count was nil. Sixty-four bacterial isolates were identified including Staphylococcus (19%), Micrococcus (11%), Enterobacter (8%), Klebsiella (17%), Bacillus (19%), Escherichia (17%) and Pseudomonas (9%). To disinfect the microorganisms, the samples were irradiated at different doses (0-10.0 kGy) of gamma irradiation. Total coliform and total faecal coliform bacteria were inactivated below the detectable level at 2.5 kGy of irradiation. The number of total viable bacteria decreased by three logs when irradiated at 5.0 kGy and the number of Staphylococcus bacteria were eliminated completely after the irradiation dose of 5.0 kGy. During frozen storage, the total viable bacterial counts were gradually declined in all the samples. After six months of storage the bacterial counts were decreased about one log in all of the samples. It has been observed that combination treatments (irradiation and freezing) are more effective than the single treatment for eliminating the fish-borne bacteria. Keywords: Mackerel fish; Microbial contamination; Irradiation; Low temperatureDOI: http://dx.doi.org/10.3329/bjm.v25i2.4871 Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 105-109

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