scholarly journals Physicochemical and Microbiological Post-Harvest Losses of Camel Milk Along the Camel Milk Value Chain in Isiolo, Kenya

2016 ◽  
Vol 4 (2) ◽  
pp. 80-89 ◽  
Author(s):  
Nicanor Odongo ◽  
Peter Lamuka ◽  
George Abong ◽  
Joseph Matofari ◽  
Khalif Abey
Keyword(s):  
Staphylococcus Aureus ◽  
Value Chain ◽  
Microbiological Quality ◽  
Viable Count ◽  
Camel Milk ◽  
Total Viable Count ◽  
Microbial Counts ◽  
Post Harvest ◽  
The Mean ◽  
Milk Value Chain

Camel milk value chain experiences a lot of constrains which are likely to leads to high post-harvest losses due to physicochemical and microbiological changes. However, the magnitude of these quality and quantity losses have not been quantified. The objective of this study was to quantify these losses at different stages along the camel milk value chain. The study established the mean pH along the Isiolo value chain to range from 6.5 to 6.6 and did not show significant (p>0.05) difference along the chain. The percentage lactic acid ranged from 1.63 to 2.07 and showed significant (p<0.05) different along the chain. 3.57% and 4.76% of milk at delivered at bulking/cooling hub in Isiolo town and terminal market at Eastleighin Nairobi,respectively, failed alcohol test. Total viable count (TVC) showed the highest count along the chain (1.78x106 to 8.1x108) while Staphylococcus aureus showed the lowest count along the chain (1.3x104 to 2.0x106). Generally the microbial counts increased along the chain. This could be due to the longer withholding time of the milk at the various points along the chain. More milk was lost due to Total viable count standard than coliform counts standard, 100% of milk at the terminal Eastleigh market, Nairobi were rejected due to TVC while 92.5% rejected due to coliform counts. Camel milk value chain was therefore shown to be of poor microbiological quality which results to a lot of milk post-harvest losses.

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

2012 ◽  
Vol 75 (10) ◽  
pp. 1862-1866 ◽  
Author(s):  
DAVID PHILLIPS ◽  
KATHRYN BRIDGER ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Viable Count ◽  
Longissimus Dorsi ◽  
Total Viable Count ◽  
E Coli ◽  
The Mean ◽  
First Time ◽  
Coagulase Positive Staphylococci

The fourth national baseline microbiological survey of Australian beef was conducted in 2011, including frozen boneless beef and, for the first time, samples from selected beef primal cuts. Cartons of frozen boneless beef (n = 1,165) sampled at 29 boning (fabrication) plants were found to have a mean total viable count of 2.2 log CFU/g, and the mean count for the 2.1% of samples with detectable Escherichia coli was 1.3 log CFU/g. The mean total viable counts for striploins (longissimus dorsi, n = 572) and outsides (biceps femoris, n = 572) were 1.3 and 1.5 log CFU/cm2 respectively. E. coli isolates were obtained from 10.7 and 25.2% of striploins and outsides, respectively, with mean counts of −0.5 and −0.3 log CFU/cm2 on positive samples. E. coli O157:H7, Salmonella, and Campylobacter were not isolated from any primal cut samples, and Salmonella was not isolated from any of the boneless product (E. coli O157:H7 and Campylobacter were not tested for). Listeria spp. were not detected in any of the boneless product, and one Listeria isolate was obtained on 1 (0.2%) of 572 striploin samples. Coagulase-positive staphylococci were isolated from 3.4% of boneless beef samples, 7.7% of beef striploins, and 8.4% of beef outsides, with positive samples having mean log counts of 1.9 CFU/g, 0.2 CFU/cm2, and 0.2 CFU/cm2, respectively.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from &lt;3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

scholarly journals Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

scholarly journals The microbiology of cooked prawns and shrimps on retail sale

1985 ◽  
Vol 94 (3) ◽  
pp. 319-326 ◽  
Author(s):  
M. H. Greenwood ◽  
E. F. C. Coetzee ◽  
B. M. Ford ◽  
P. Gill ◽  
W. L. Hooper ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Vibrio Parahaemolyticus ◽  
Food Poisoning ◽  
Viable Count ◽  
Total Viable Count ◽  
Retail Sale ◽  
Point Of Sale ◽  
Three Samples ◽  
Laboratory Survey

SUMMARYIn an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae andVibrio parahaemolyticuswere not detected.Yersinia enterocoliticawas isolated from three samples. Results for total viable count and presence ofEscherichia coliandStaphylococcus aureuscomplied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

scholarly journals Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli

2020 ◽  
Vol 49 (1) ◽  
pp. 32-39 ◽  
Author(s):  
A. Vásquez García ◽  
S.H. Gomes de Sá ◽  
G. de Sousa Silva ◽  
J.E. Mejia Ballesteros ◽  
E. Barbieri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Conventional Method ◽  
Microbiological Quality ◽  
Correlation Coefficients ◽  
Mean Values ◽  
Total Coliforms ◽  
E Coli ◽  
The Mean

The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and conventional method were >0.87 for total coliform and E. coli counts for both types of shellfish. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfish.

Microbiological Quality of Chilled Beef Carcasses in Northern Ireland: A Baseline Survey

2001 ◽  
Vol 64 (4) ◽  
pp. 498-502 ◽  
Author(s):  
KATHRYN A. MURRAY ◽  
ARTHUR GILMOUR ◽  
ROBERT H. MADDEN
Keyword(s):  
Northern Ireland ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Viable Count ◽  
Ease Of Use ◽  
Baseline Survey ◽  
Beef Carcasses ◽  
The Mean ◽  
Yeasts And Molds

To standardize the assessment of the hygienic quality of beef carcasses in Northern Ireland (NI) abattoirs, swabbing techniques were evaluated. Six materials, including two commercially produced swabs, were compared for their ability to recover spoilage and pathogenic bacteria and for their ease of use as carcass swabs. A sponge retailed for domestic use was selected on the basis of efficiency of recovery of microorganisms, ease of use, and cost. On sample carcasses, 1,000 cm2 of the brisket was swabbed, since this site is normally readily contaminated. For 9 months, 420 carcasses in seven of the nine European Union–approved abattoirs in NI were sampled while in the chiller (24 to 48 h after kill). Total viable count (TVC), yeasts and molds, and Enterobacteriaceae were enumerated after incubation at 22 (48 h) and 37°C (48 h), and the results were expressed as log CFU/cm2. The mean TVC results at 22 and 37°C were 2.80 ± 0.70 and 2.75 ± 0.64, respectively. Although 63% of samples had yeasts that grew at 22°C, only 35% were positive at 37°C. The respective mean yeast counts were 1.12 ± 0.59 and 0.46 ± 0.51. Enterobacteriaceae were present in 15% of samples at 22°C and 21% of samples at 37°C. The mean counts for positive samples were 0.41 ± 0.37 and 0.40 ± 0.30, respectively. Molds were found in less than 4% of samples. Given that the brisket is normally one of the most heavily contaminated parts of the carcass, these results suggest that good hygienic practices are in operation in NI abattoirs. The results also enabled the abattoirs with the cleanest carcasses to be identified, hence permitting best practices to be found.

scholarly journals Microbiological quality of desiccated coconut

1986 ◽  
Vol 96 (1) ◽  
pp. 19-26 ◽  
Author(s):  
Judith L. Kinderlerer ◽  
Rachel A. Clark
Keyword(s):  
Microbiological Quality ◽  
Viable Count ◽  
Sri Lankan ◽  
Secondary Alcohols ◽  
Total Viable Count ◽  
Methyl Ketones ◽  
Retail Outlets ◽  
Low Levels ◽  
Number Of Bacteria

SUMMARYA microbial survey of Sri Lankan desiccated coconut has been made on material purchased in supermarkets in Sheffield or on material obtained directly from the processing company. The total viable count (TVC) was reduced by spoilage and pasteurization from 104/g to 103/g. Most samples contained low levels of coagulase-positiveStephylococcus aureussuggesting that this commodity had been handled during production. One focus of contamination withAspergillus flavuswas found for each 8·34 g of desiccated coconut (mean contamination). The number of bacteria and moulds in spoiled coconut was significantly lower than that in coconut obtained from the processor or purchased from retail outlets. It is suggested that the accumulation of free fatty acids, aliphatic methyl ketones and secondary alcohols produced during fungal spoilage has had a bactericidal and fungicidal effect. The use of microbial specifications for foods is questioned in situations where there is evidence of microbial spoilage having taken place.

scholarly journals OBSERVATIONS ON THE EFFICACY OF HOUSEHOLD SANITIZING AGENTS AGAINST UBIQUITOUS MICROORGANISMS

2012 ◽  
Vol 3 (2) ◽  
pp. 156-159
Author(s):  
MM Khatun ◽  
MA Islam ◽  
MM Rahman ◽  
MH Rahman
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Agents ◽  
Antibacterial Properties ◽  
Viable Count ◽  
Total Viable Count ◽  
Progressive Decline ◽  
Floor Surface ◽  
Test Organisms ◽  
Floor Surfaces ◽  
Stock Solutions

The study was undertaken to assess the antimicrobial efficacy of two commercially available sanitizing agents such as dettol and savlon in the Department of Microbiology and Hygiene, BAU, Mymensingh during the period from July to December 2004. The stock solutions of dettol and savlon for Surface applications were prepared as per recommendation of the manufacturer. One litre each of prepared stock solution of dettol and savlon was spread uniformly over one square meter floor surface. Three different floor surfaces such as tile floor, mosaic floor and ordinary cement floor were treated. The stock solutions were allowed to stand on the floor surfaces for a period of one, two and five minutes and total viable count of floor surface washings were determined. Antimicrobial activity of dettol and savlon was also determined against test organisms such as Staphylococcus aureus, Pseudomonas fluorescens, Escherichia coli and Bacillus subtilis. Total viable count of floor washing sample prior to exposure of antimicrobial agents was found highest in ordinary cement floor (600 cfu/ml) followed by mosaic floor (450 cfu/ml) and tile floor (350 cfu/ml). There was a progressive decline in viable organisms as the time of exposure of the sanitizing- agents increased. The reduction of viable counts found after five minutes exposure of sanitizing agents with dettol were 150 cfu/ml, 75 cfu/ml and 65 cfu/ml and with savlon were 100 cfu/ml, 18 cfu/ml and 16 cfu/ml in ordinary cement floor, mosaic floor and tile floor, respectively. Savlon possessed more inhibitory property than dettol against four test organisms. However, Staphylococcus aureus were found to resist the antibacterial properties of both dettol and savlon. It may be concluded that while using commercial chemical sanitizing agents for domestic purpose care should be taken in its selection and efficacy.

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