scholarly journals Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products

2021 ◽  
Vol 9 (2) ◽  
pp. 662-670
Author(s):  
Mohammadreza Koushki ◽  
Paliz Koohy-Kamaly ◽  
Sara Sohrabvandi
Keyword(s):  
Pathogenic Bacteria ◽  
Meat Products ◽  
Microbiological Quality ◽  
International Standards ◽  
National Standard ◽  
Microbial Count ◽  
Chain Stores ◽  
Randomized Sampling ◽  
Number Of Microorganisms

Ready-to-eat foods are not usually treated sufficiently to eliminate the existing pathogenic bacteria in them before consumption; therefore, bacterial contamination in these foods requires due consideration. This study aims to detect Salmonella and Escherichia coli contamination and total microbial count in ready-to-eat salad samples containing meat products in Tehran in 2018. The microbial analysis of 136 samples including Olivier salad, Macaroni salad, and Sausage salad, collected by simple randomized sampling method from chain-stores, grocery and cooperative stores, was done according to the ISO international standards. Salmonella was not detected in any of the samples, and only 0.7% of the samples were contaminated with E. coli. The total number of microorganisms in 89.6% of the Olivier salad samples, 61.4% of the Macaroni salad samples and 97.7% of the Sausage salad samples was within the permitted limits of the Iranian National Standard. The average total number of microbes in the Olivier salad, Macaroni salad, and Sausage salad samples was obtained as 4.84, 4.23, and 5.34 log CFU/g, respectively. This study confirms the relatively satisfactory microbiological quality of ready-to-eat salads containing meat products in Tehran,Iran.

scholarly journals Evaluation of nutritional value and microbiological safety in commercial dog food

2021 ◽  
Author(s):  
Katarzyna Kazimierska ◽  
Wioletta Biel ◽  
Robert Witkowicz ◽  
Jolanta Karakulska ◽  
Xymena Stachurska
Keyword(s):  
Nutritional Value ◽  
Microbiological Quality ◽  
Microbial Count ◽  
Pet Food ◽  
Microbiological Safety ◽  
Dog Food ◽  
Number Of Microorganisms ◽  
Contaminated Food ◽  
Dry Food

AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

scholarly journals Microbiological investigation of peppermint and pumpkin seed kernels drying in batch dryer

2010 ◽  
pp. 61-70
Author(s):  
Milan Matavulj ◽  
Milan Martinov ◽  
Maja Karaman ◽  
Branislav Veselinov ◽  
Dusan Adamovic
Keyword(s):  
Microbiological Quality ◽  
Control Group ◽  
Second Phase ◽  
Microbial Count ◽  
Pumpkin Seed ◽  
Drying Characteristics ◽  
Optimal Output ◽  
Number Of Microorganisms ◽  
Quality Of Products

The goal of this research was to investigate improvement of drying method of peppermint and pumpkin kernels (hull-less pumpkin seed) with the aim to get as best microbiological quality of products as possible. Small and medium scale producers of medicinal plants in most cases perform it in batch dryers, which offer optimal output rate. Disadvantages of this dryer type are slower through-heating of upper layers, with the resulting increase of microbial count. In this paper, results of investigation of drying characteristics in batch dryer expressed through the changes of count of bacteria and microfungi are presented. The drying regime was applied in three different phases, and different material batch heights. Obtained results show that microbial count has increased in the upper layer during process of peppermint drying, while the temperature was less than 45?C for a long period. However, during the final drying phase in this layer, the temperature was also over 45?C, and the final microbial count was almost the same for upper and lower levels. During the treatment of pumpkin kernels in all of cases number of microorganisms indicated that the treated pumpkin grains belonged to the 3B qualitative group or to the 4B for phase drying respectively, and to the 4A for control group according to the Europaean Pharmacopoeia. The results obtained suggest that the treatment of hull-less pumpkin seed with even higher temperatures of drying agents, for example 70?C or 80?C, in the first phase should be investigated. After that phase, the second phase would follow, using temperature of 60?C, and the method with shifting mode should be applied.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

scholarly journals METHOD DECISION FOR DETERMINING SPECIFIC MICROORGANISMS IN PHARMACEUTICAL PRODUCTS: AN OVERVIEW

2020 ◽  
Author(s):  
Gökhan CENGİZ ◽  
Evren ALGIN YAPAR
Keyword(s):  
Quality Control ◽  
Peer Review ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Pharmaceutical Products ◽  
Eye Drops ◽  
Control Analysis ◽  
Standard Methods ◽  
Quality Control Analysis

In the direction of microbiological quality control analysis in pharmaceutical products, determining the microbiological load of the product at the end-use stage is very important for human health. Quality control parameters in pharmaceutical products vary according to the structure of the type of product and administration route. In this context, according to the pharmacopoeias, parenteral products and eye drops are classified as sterile products and the other group of pharmaceuticals are classified as non-sterile products. However, non-sterile pharmaceuticals also must have a certain microbiological quality. For this reason, the pharmaceuticals should have a certain microbiological load and should not contain defined microorganisms specified to its type. Since the control of the microbiological quality of the products is important for safety, it should be determined by quality control analysis. In this study, standard methods used to detect specific microorganism in pharmaceutical products were compared. Application steps in standard methods and identification tests of specific microorganisms were examined. In addition, studies that are alternative to standard methods were evaluated. Peer Review History: Received: 5 September 2020; Revised: 20 October; Accepted: 28 October, Available online: 15 November 2020 UJPR follows the most transparent and toughest ‘Advanced OPEN peer review’ system. The identity of the authors and, reviewers will be known to each other. This transparent process will help to eradicate any possible malicious/purposeful interference by any person (publishing staff, reviewer, editor, author, etc) during peer review. As a result of this unique system, all reviewers will get their due recognition and respect, once their names are published in the papers. We expect that, by publishing peer review reports with published papers, will be helpful to many authors for drafting their article according to the specifications. Auhors will remove any error of their article and they will improve their article(s) according to the previous reports displayed with published article(s). The main purpose of it is ‘to improve the quality of a candidate manuscript’. Our reviewers check the ‘strength and weakness of a manuscript honestly’. There will increase in the perfection, and transparency. Received file Average Peer review marks at initial stage: 6.0/10 Average Peer review marks at publication stage: 8.0/10 Reviewer(s) detail: Dr. Mujde Eryilmaz, Ankara University,Turkey, [email protected] Dr. Rawaa Souhil Al-Kayali, Aleppo University, Syria, [email protected]   Comments of reviewer(s): Similar Articles: CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OILS OF FOUR VARIETIES OF LIPPIA MULTIFLORA IN BENIN ANTIMICROBIAL ACTIVITIES FOR HADHRAMI HONEY ON GROWTH OF SOME PATHOGENIC BACTERIA

scholarly journals Microbiological Quality and Antibiogram Assessment of Bacterial Pathogens Isolated from Raw Salad Vegetable Samples of Kathmandu Valley

2020 ◽  
pp. 88-95
Author(s):  
Rojan Poudel ◽  
Neha Gautam ◽  
Krishus Nepal ◽  
Binod Lekhak ◽  
Milan Kumar Upreti
Keyword(s):  
Antimicrobial Resistance ◽  
Microbiological Quality ◽  
International Standards ◽  
Diffusion Method ◽  
Resistance Pattern ◽  
Microbial Count ◽  
Sample Type ◽  
Trichoderma Spp ◽  
Vegetable Samples ◽  
Salad Vegetables

Most typical salad vegetables include carrots, cabbages, lettuces, bell peppers, cucumber, onions, tomatoes, coriander and radishes. The aim of this research was to study the microbiological quality of salad vegetables and perform antibiotic susceptibility of isolates. In this study, total viable count, total coliform count and yeast, mold count were calculated as CFU/ml within sample type and according to various sample sources. Total percentage of isolated bacteria and molds were calculated. Antibiotic sensitivity test of isolated bacteria was carried out by Kirby-Bauer disc diffusion method according to CLSI 2017 guideline. Average microbial count was ≤ 107 CFU/ml for all sample types. So, it revealed that the vast majority of samples failed to comply with international standards i.e. ≤104 CFU/ml. Total 172 isolates from raw salad vegetable Escherichia coli 14 (70%), K. pneumoniae 12 (60%) and P. aeruginosa 15 (75%) were found to be predominant. Whereas, Trichoderma spp 4 (20%) were most predominant amongst mold. Highest resistivity was against Amoxicillin/ Clavulanic acid and most sensitivity was against Gentamicin followed by Ciprofloxacin and Chloramphenicol. This study showed that raw salad vegetable samples were heavily contaminated and the antimicrobial resistance pattern shown by the isolates is an indication that adequate measure need be taken to regulate drug use in both humans and animals in order to minimize the risk of increasing antimicrobial resistance.

scholarly journals Bacterial Contamination of Street Vended Food Pani Puri Available in Janakpurdham, Dhanusha

2019 ◽  
Vol 6 ◽  
pp. 70-75
Author(s):  
Nagendra Prasad Yadav ◽  
Rakesh Kumar Yadav ◽  
Satyam Prakash
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Bacterial Contamination ◽  
Food Samples ◽  
Microbial Count ◽  
Microbiology Laboratory ◽  
Dilution Technique ◽  
Bacillus Spp ◽  
Klebsiella Spp

Objectives: To determine the level of bacterial contamination in food (Panipuri) available in market of Janakpur, Dhanusha, Nepal. Methods: Total 120 samples of Panipuri (60 solid matters and 60 masalaa Pani) collected aseptically from the market were transported to the microbiology laboratory and processed for microbial count by serial dilution technique. Microbial load and presence of pathogen were detected in each sample. Results: Analysis of the food samples revealed that 70% of Panipuri samples had high loads of bacterial pathogens such as Escherichia coli, Staphylococcus aureus, Klebsiella spp, Pseudomonas spp, Bacillus spp.  Conclusion: This study depicted that the street vended food Panipuri of Janakpur are highly contaminated with pathogenic bacteria which can cause health risk to consumers. Thus, it is suggested that regular monitoring of the quality of street foods must be practiced to avoid any food bone illness in future.

scholarly journals The pursuit of good microbiological conditions in domestic softeners: a new improvement

2020 ◽  
Vol 18 (2) ◽  
pp. 200-206
Author(s):  
L. Bolelli ◽  
Elida Nora Ferri ◽  
Stefano Sangiorgi ◽  
Giuseppe Novelli ◽  
Stefano Girotti
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Global Network ◽  
Plate Count ◽  
Bacteria Growth ◽  
Warm Environment ◽  
Quality Of Water ◽  
Softened Water ◽  
Generous Support

Abstract Effective resin disinfection is mandatory to ensure the microbiological quality of water treated by domestic softeners. The wet and sometimes warm environment inside the softener is ideal for bacteria growth. Our research was focused on the evaluation of the microbial quality of water from softeners sanitized by chlorine solutions or by electrolytic systems. We employed the heterotrophic plate count and specific tests to monitor the presence of opportunistic and pathogenic bacteria (Pseudomonas aeruginosa, Escherichia coli, enterococci, and coliforms). Completely new devices were equipped with a commercially available electrolytic system or with a newly patented one or sanitized by automatic or manual addition of chlorine solutions. In all cases, the contamination was reduced, not completely avoided. In particular, the patented electrolytic system significantly reduced bacterial proliferation in strongly contaminated devices. Our data confirm the difficulties encountered to solve the problem of microbiological quality of softened water and offer encouraging information on new possible solutions. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

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