scholarly journals Microbiological analysis of water and lettuce (Lactuca sativa) cultivated in hydroponic and aquaponic systems and in soil.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Andressa Tonet ◽  
Alessandra Braga Ribeiro ◽  
Alessandra Mara Bagatin ◽  
Alessandra Quenehenn ◽  
Claudia Cristina Leite Fiori Suzuki
Keyword(s):  
Cropping Systems ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Hydroponic System ◽  
Hydroponic Cultivation ◽  
Two Samples ◽  
High Incidence ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

<p>The water from aquaculture is often enriched with nutrients, which provides potential for use in hydroponic production of vegetables such as lettuce. However, this vegetable can be a vehicle for transmitting diseases pathogenic to humans when contaminated. Currently there is a concern about the quality and the risks that food can bring, due to the high incidence of diseases transmitted by these products. In this sense, the objective of this work was to evaluate the sanitary conditions of water and vegetable cultivation in hydroponic and aquaponic systems. Were analyzed 10 samples of water from hydroponic cultivation and 10 samples from aquaponic cultivation, as well as 10 samples of each lettuce growing system, hydroponic, aquaponic and soil. The analysis were performed in duplicate for coliforms at 35&ordm;C and 45&deg;C, coagulase-positive staphylococci and <em>Salmonella </em>spp<em>.. </em>The results showed that both samples of the hydroponic and aquaponic systems presented 100% of coliforms contamination at 35&ordm;C, and that 40% of samples from aquaponic and hydroponic systems presented 30% of <em>Escherichia coli</em>. In the evaluation of lettuce samples it was not detected the presence of <em>Salmonella</em> spp. and staphylococci positive coagulase. However all lettuce samples from aquaponic, hydroponic and soil cultivations showed coliforms at 35&ordm;C (&gt;3NMP/g) and only two samples from the hydroponic system showed coliform at 45&deg;C. It was found that all the cropping systems evaluated in this study provided similar microbiological quality for the final product. So, one can conclude that the samples are suitable for human consumption.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.46</p>

scholarly journals Microbiological quality of drinking rainwater in the inland region of Pajeú, Pernambuco, Northeast Brazil

2011 ◽  
Vol 53 (3) ◽  
pp. 121-124 ◽  
Author(s):  
Rogério Pereira Xavier ◽  
Leonardo Pereira Siqueira ◽  
Fernando Antonio Chaves Vital ◽  
Francisca Janaina Soares Rocha ◽  
João Inácio Irmão ◽  
...  
Keyword(s):  
Rural Communities ◽  
Microbiological Quality ◽  
The Other ◽  
Human Consumption ◽  
Northeast Brazil ◽  
Microbiological Contamination ◽  
Animal Life ◽  
Two Samples ◽  
Sanitary Conditions

Despite all efforts to store and reduce its consumption, water is becoming less inexhaustible and its quality is falling faster. Considering that water is essential to animal life, it is necessary to adopt measures to ensure its sanitary conditions in order to be fit for consumption. The aim of this study was to analyze the microbiological quality of drinking rainwater used by rural communities of Tuparetama, a small town located in Northeast Brazil. The study covered seven rural communities, totaling 66 households. In each household two samples were collected, one from a tank and the other from a clay pot located inside the home, resulting in 132 samples (tank plus clay pot). Approximately 90% of samples were below the standard recommended by the current legislation, being considered unfit for human consumption. Part of this high microbiological contamination of drinking rainwater could be related to the lack of sanitary education and of an adequate sewerage sanitation system.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

scholarly journals Escherichia coli in Fruit Juice Dispensers

2020 ◽  
pp. 1-8
Author(s):  
Ana Claudia Chesca ◽  
Ariana da Silva Costa ◽  
Carolina Bragine Mangucci
Keyword(s):  
Escherichia Coli ◽  
Fruit Juice ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Passion Fruit ◽  
Food Microbiology ◽  
Personal Hygiene ◽  
Microbiological Analysis ◽  
Legal Standards ◽  
Two Samples

Aims: The aim of this study was to evaluate the microbiological quality of juices kept in juice dispensers and sold in retail in canteens and snack bars. Study Design: The study was done with thirty samples of juice, collected in the morning and in the afternoon, obtained at commercial establishments near Uberaba University, whereas two samples were of cashew juice, two samples of tamarind juice, two samples of passion fruit with mango juice, four samples of guava with acerola juice, eight samples of grape juice and twelve samples of passion fruit juice. Place and Duration of Study: Food Microbiology Laboratory - University of Uberaba. Methodology: The temperature at the time of collection was measured. A microbiological analysis was performed. The samples that were positive for thermotolerant coliforms, the analysis was continued, reaching the isolation of Escherichia coli and its subsequent serological identification. Results: The results point to a contamination, over current legal standards, of 66.7% for the samples collected in the morning and of 73.34% for the samples collected in the afternoon. Conclusion: Greater care in good practices is suggested, especially regarding the personal hygiene of handlers, water quality, sanitation and correct temperature control of fruit juice dispensers.

scholarly journals QUALIDADE MICROBIOLÓGICA DAS CASCAS DO CAULE DE Tabebuia avellanedae Lor. ex Griseb. COMERCIALIZADAS EM SÃO LUÍS/MARANHÃO

2001 ◽  
Vol 2 (2) ◽  
Author(s):  
Flavia Maria Mendonça Do Amaral ◽  
Luís Marcelo Vieira Rosa ◽  
Denise Fernandes Coutinho ◽  
Luís Henrique Gonçalves ◽  
Maria Nilce Ribeiro
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Fumigatus ◽  
Aspergillus Flavus ◽  
Microbiological Quality ◽  
Simple Random Sampling ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Public Markets ◽  
Popular Medicine

A qualidade das cascas do caule de Tabebuia avellanedae Lor. ex Griseb. (Bignoniaceae), conhecida como pau d’arco roxo, largamente empregada na prática popular, foi avaliada realizando-se análise qualitativa de pesquisa para fungos. Em mercados públicos da capital maranhense foi realizada amostragem aleatória simples das bancas de venda de plantas para uso medicinal, totalizando doze bancas selecionadas. No período de setembro/2000 a fevereiro/ 2001, amostras das cascas do caule Tabebuia avellanedae, foram adquiridas, por compra, em triplicata, nessas localidades. Na análise microbiológica, fragmentos uniformes das amostras comerciais foram inoculados em placas com meios ágar Sabouraud dextrose e ágar batata, mantidas em temperatura ambiente de 5 a 7 dias. Ocorrido crescimento de colônias de fungos, realizou-se a técnica de microcultivo em lâmina, utilizando lactofenol azul de algodão como corante. A identificação das espécies de fungos foi fundamentada na morfologia macroscópica das colônias e no estudo dos órgãos vegetativos e de frutificação do fungo cultivado pela técnica de microcultivo. Foram identificados fungos Absidia ssp., Rhizopus ssp., Penicillium ssp., Aspergillus flavus, Aspergillus fumigatus e Aspergillus niger, este último presente em todas as amostras analisadas. Os resultados comprovam a má qualidade das amostras comerciais de pau d’arco roxo comercializadas em mercados de São Luís/MA; comprovando-se fungos não permitidos pela legislação vigente e literatura especializada; expondo o consumidor ao risco real de utilização de droga vegetal imprópria para o consumo, evidenciando-se, assim, a necessidade da adoção de programa de fiscalização, vigilância e controle de qualidade domaterial vegetal disponibilizado para comercialização para fins medicinais em mercados. MICROBIOLOGICAL QUALITY OF WOOD BARKS OF Tabebuia avellanedae Lor. ex Griseb. COMMERCIALIZED IN SÃO LUÍS/MARANHÃO Abstract The quality of wood barks of Tabebuia avellanedae Lor. ex Griseb. (Bignoniaceae), known as “pau d’arco roxo”, widely used in popular medicine, was evaluated by means of qualitative analysis of fungus. In public markets of the Maranhão capital it was carried through a simple random sampling of the sales banking of herbal medicinal, totaling twelve selected banking. During September/2000 to February/2001 samples of wood barks of Tabebuia avellanedae were acquired, by purchase in triplicate. In the microbiological analysis, uniform fragments of these commercial samples were inoculated in dishes with agar Sabouraud dextrose and agar potato held at room temperature from 5 to 7 days. After the growth in colonies of fungus, microcultive in lamina was made having blue lactophenol of cotton as ink. Identification of species of fungus was based on macroscopic morphology of colonies in the study of vegetative organs and of fructification ofmicrocultive cultivated fungus. Absidia ssp., Rhizopus ssp., Penicillium ssp., Aspergillus flavus, Aspergillus fumigatus e Aspergillus niger were identified, being this last one present in all analyzed samples. The results proved the bad quality of the samples of “pau d’arco roxo” commercialized at markets in São Luís/ MA; also proven not allowed fungus by legislation in validity and specialized literature, exposing customers to risks of using vegetal drugs which are unfit for human consumption, which evidences therefore the need of a program of inspection, vigilance and quality control of vegetal drugs available for sale with medicinal aim at market places.

scholarly journals Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Sohana Al Sanjee ◽  
Md. Ekramul Karim
Keyword(s):  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Most Probable Number ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Fish Processing ◽  
Fish Pathogens ◽  
Probable Number ◽  
Total Coliforms

The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such asSalmonellaspp. andVibrio choleraewere also investigated. The TVAC of all the samples was estimated below5×105 cfu/g whereas the total coliforms and fecal coliforms count were found below 100 MPN/g and 10 MPN/g, respectively, which meet the acceptable limit specified by International Commission of Microbiological Specification for Food. The microbiological analysis of water and ice also complies with the specifications havingTVAC<20 cfu/mL, and total coliforms and fecal coliforms count were below the limit detection of the MPN method. Specific fish pathogens such asSalmonellasp. andV. choleraewere found absent in all the samples under the investigation. From this study, it can be concluded that the investigated frozen fishes were eligible for export purpose and also safe for human consumption.

scholarly journals Avaliação microbiológica de queijo de coalho comercializado na feira livre de Sousa - Paraíba

2017 ◽  
Vol 1 (37) ◽  
pp. 85
Author(s):  
Diego Ernani Leite Bezerra ◽  
Carlos Roberto Marinho da Silva Filho ◽  
Damião Júnior Gomes ◽  
Ednaldo Barbosa Pereira Junior
Keyword(s):  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Federal Institute ◽  
Good Taste ◽  
Good Manufacturing Practices ◽  
Almost All ◽  
Education Science ◽  
The City ◽  
Coagulase Positive Staphylococci

<p class="Default">For many years the curd cheese has stood out on the table of Brazilian consumers, especially in the Northeast due to its high nutritional value and its good taste and because of that it has been used in numerous dishes of the Northeastern cuisine. The aim of this study was to evaluate the microbiological quality of the curd cheese sold at a market garden in the city of Sousa-PB. Twenty curd cheese samples were collected every week during the month of October 2015, in five sales areas at a market garden in the city. Samples were analyzed at the Microbiological Analysis of Foods Laboratory of the Agroindustry sector at the Federal Institute of Education, Science and Technology of Paraíba, Campus Sousa, having as reference the Resolution of the Collegiate Board (RDC) n ° 12 of the National Sanitary Surveillance Agency. According to the results, the values obtained for total coliforms were considered high in almost all the samples. Regarding coliform, seven out of twenty samples (35%) were above the threshold count allowed by Brazilian law. As for the pathogenic to 65% of the samples presented coagulase positive Staphylococci counts and in 40% the growth of Salmonella sp,it was confirmed. Based on the results obtained,it can be said that these products are being manufactured without the adoption of Good Manufacturing Practices, which a condition that compromises the quality of the product and puts the health of consumers at risk</p>

Microbiological Quality of Cooked Chicken: Results of Monitoring in England (2013 to 2017)

2020 ◽  
Vol 83 (11) ◽  
pp. 1989-1997 ◽  
Author(s):  
J. McLAUCHLIN ◽  
H. AIRD ◽  
A. CHARLETT ◽  
N. ELVISS ◽  
F. JØRGENSEN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
European Union ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Indicator Organisms ◽  
The United Kingdom ◽  
Two Samples ◽  
European Union Countries ◽  
Coagulase Positive Staphylococci

ABSTRACT Results from monitoring of the microbiological quality of 2,721 samples of ready-to-eat cooked chicken collected between 2013 to 2017 in England were reviewed: 70% of samples were from retail, catering, or manufacture and 30% were imported and collected at English ports. Samples were tested for a range of bacterial pathogens and indicator organisms. Six samples (&lt;1%) had unsatisfactory levels of pathogens that were potentially injurious to health. Neither Salmonella nor Campylobacter were recovered from any samples. Two samples from catering settings contained either an unsatisfactory level of Bacillus cereus (5 × 106 CFU/g) or an unsatisfactory level of coagulase-positive staphylococci (1.6 × 104 CFU/g). Listeria monocytogenes was recovered from 36 samples (1 at manufacture, 26 at catering, and 9 at retail) and in 4 samples, unsatisfactory levels (≥102 CFU/g) were detected (3 samples collected at catering and 1 sample at retail). For L. monocytogenes, there were no significant differences between the rates of contamination for the samples collected from ports, manufacture, retail supermarkets, and other retailers (P = 0.288). There were no differences between the rates of contamination for other potential pathogens detected between samples from different settings. The prevalence of hygiene indicators (Escherichia coli, Enterobacteriaceae, and aerobic colony counts) at import was significantly lower than in samples collected from manufacturers, retail, or catering (P &lt; 0.01). Samples collected from catering gave poorer results than those from all other settings. Regardless of the stage in the food chain, samples from Thailand and from other non–European Union countries were of significantly better microbiological quality with respect to indicator organisms than those from the United Kingdom or from other European Union countries (P = &lt;0.001). HIGHLIGHTS

scholarly journals Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

2020 ◽  
Vol 77 (1) ◽  
pp. 47
Author(s):  
Zorica VOȘGAN ◽  
Cristina MIHALI ◽  
Monica MARIAN ◽  
Anca DUMUȚA ◽  
Flavia POP ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Microbiological Quality ◽  
Total Content ◽  
Water Soluble ◽  
Coliform Bacteria ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Coagulase Positive Staphylococci

The increasing of the organic foods consumption to prevent the loss of cultural and social traditions that have survived for centuries, requires a proper assessment of the safety and quality of these products. The purpose of this study was the microbiological analysis of smoked cheese and non-smoked cheese, in order to assess the antimicrobial effect of smoke, as well as the determination of water-soluble phenolic compounds. The microbiological analyzes that were performed are: total number of aerobic mesophilic germs, coliform bacteria, coagulase-positive staphylococci, total number of yeasts and molds. The Folin–Ciocalteu test was chosen to measure total phenolic content of smoked cheese extracts. Microbial activity is reduced in smoked cheese types compared to non-smoked. The registered values were below the maximum admissible limits in the case of the total aerobic germs and shown coliform absence and inhibation in the growth of coagulase-positive staphylococci. Yeast and molds have been also inhibited through the smoking process. The total content of phenols varied from one assortment to another, with higher values in traditionally smoked cheese. The study shows that the microbiological quality of the cheese is greatly influenced by the hygienic conditions of processing and storage.

scholarly journals Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)

2020 ◽  
Author(s):  
Acácio Salamandane ◽  
Ana Carla Silva ◽  
Luísa Brito ◽  
Manuel Malfeito-Ferreira
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Informal Markets ◽  
Street Food ◽  
Point Of Sale ◽  
Food Borne ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

Abstract In Mozambique, as in other developing countries, the sale of street food is a source of income for thousands of unemployed families. However, the safety of these types of foods is a serious problem, given their frequent association with food-borne outbreaks. The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique. From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes, Salmonella and coagulase positive staphylococci were used as food safety indicators. High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous. These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.

scholarly journals Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Andressa Tonet ◽  
Andressa Naielli Tonietti ◽  
Alessandraq Braga Ribeiro ◽  
Alessandra Mara Bagarin ◽  
Vanessa Neres Domingos
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Good Manufacturing Practices ◽  
Microbial Development ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

<p>The ice cream is classified as an iced food, whose composition is favorable to microbial development when not stored, pasteurized or produced using Good Manufacturing Practices. The ice cream has no visible deterioration even when produced in unsatisfactory hygienic-sanitary conditions that may cause injury to the health of its consumers. In addition, ice cream is a foodstuff largely consumed by children who are more vulnerable to infections. This study aimed to evaluate the hygienic-sanitary conditions of artisanal ice cream produced in four establishments in Campo Mour&atilde;o, PR (Brazil). Sixteen samples of two different flavors of ice cream (chocolate and flakes) and eight samples of syrup were analyzed in duplicate. Were quantified coliforms at 35&ordm;C and 45&deg;C (MPN/g), mesophyll (CFU/g), coagulase-positive staphylococci (CFU/g), <em>Salmonella</em> spp., molds and yeasts (CFU/g). Analyses were performed according to Ruling n&ordm; 62, August 26, 2003 of MAPA. All samples revealed the absence of <em>Salmonella</em> spp. and coagulase positive staphylococci. For eight samples of syrup and 16 samples of ice cream&nbsp; analyzed, 25%&nbsp; were outside the range allowed by the RDC n&ordm; 12, of January 2, 2001 (ANVISA) for coliforms at 35&ordm;C (&gt;10<sup>2</sup>/g). Therefore, only one ice cream producer offer products suitable for consumption, indicating that there is much to be done on the hygienic sanitary control of establishments producing ice cream.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.51</p>

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