scholarly journals Hygienic-sanitary conditions of school meals from Municipal Schools in Terra Boa, PR (Brazil)

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Alessandra Mara Bagatin ◽  
Alessandra Braga Ribeiro ◽  
Andressa Tonet
Keyword(s):  
Food Microbiology ◽  
Microbiological Analysis ◽  
Microbiology Laboratory ◽  
School Meals ◽  
Municipal Schools ◽  
Safe Food ◽  
Food Needs ◽  
Sanitary Conditions ◽  
Microbiological Analyses ◽  
Positive Results

<p>All food needs to be free of contaminants, especially pathogens that may be harmful to health. The food security is achieved when strict quality control conditions are used during the preparation. The objective of this work was to analyze the hygienic-sanitary conditions during the school meals preparation. The research included microbiological analysis from food, hands of those handling the food, and the utensils used in the preparation. The samples analyzed, collected from eight schools, were of vegetables, the surface of hands, plastic bowls and chopping boards. Microbiological analyses were performed at the food microbiology laboratory of Integrado University of Campo Mour&atilde;o, where the following microorganisms were researched: Coliforms at 35&deg;C and at 45&deg;C; mesophyll; <em>Salmonella </em>spp. and coagulase-positive strains of <em>Staphylococcus</em> according to the procedures determined by APHA and number 62 Normative. In the analysis of vegetables there were not positive results for <em>Salmonella</em> nor coagulase-positive strains of <em>Staphylococcus</em>; but 12.5 % showed contamination by coliforms at 35&deg;C, and 12.5% by coliforms at 45&deg;C. All the samples of the hands showed contamination by mesophyll, 6.25% were contaminated by Coliforms at 35&deg;C and 6.25 % by coliforms at 45&deg;C. None of the samples of utensils was positive for <em>Salmonella</em>, however, 12.5% of them were contaminated by coliforms at 35&deg;C and 12.5 % by coliforms at 45 &deg;C. It is concluded that it is necessary the adoption of corrective and preventive steps in order to produce safe food in the analyzed schools.</p>

Microbiologia de Linguiças Caseiras in natura, Refrigeradas, Assadas e Congeladas

2019 ◽  
Vol 23 (1) ◽  
pp. 67
Author(s):  
Lourena Paz Soares Nunes ◽  
Francisco Das Chagas Cardoso Filho ◽  
Mikaela Lopes de Caldas ◽  
Lidiane Mota Martins ◽  
Lailana Da Paz Soares Santos ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
National Standards ◽  
Food Microbiology ◽  
The Other ◽  
Pathogenic Microorganisms ◽  
Microbiology Laboratory ◽  
Pork Sausage ◽  
E Coli ◽  
Sanitary Conditions ◽  
Butcher Shops

A linguiça caseira é bem aceita e comercializada em todo Brasil. Mesmo pronta para o consumo, pode apresentar alguns micro-organismos patogênicos, caracterizando possível falha no seu controle higiênico-sanitário. Este trabalho teve como objetivo averiguar as condições higiênicas e sanitárias em linguiças caseiras comercializadas em Teresina, PI, e verificar as temperaturas necessárias para inativação da microbiota existente nas linguiças. Foram utilizados dez açougues de Teresina-PI, que comercializam linguiça suína caseira, recolhendo-se amostras de 400 gramas de cada e as transportando até o Laboratório de Microbiologia de Alimentos do NUEPPA/CCA/UFPI, no qual se realizaram as seguintes análises: bactérias heterotróficas mesófilas, psicrófilas, coliformes a 37 ºC  e E. coli. As linguiças caseiras analisadas estavam de acordo com os padrões nacionais vigentes, sendo que para E.coli 10,0% das amostras apresentaram valores elevados, porém  não existe parâmetro para essa bactéria. Conclui-se que a linguiça "in natura" obteve os maiores índices de coliformes, E. coli, mesófilas e psicrófilas com relação aos demais tratamentos. A refrigeração doméstica não inibiu o crescimento de coliformes, E. coli, mesófilas e psicrófilas. A cocção reduz as contagens bacteriológicas, entretanto, não inativava as bactérias. O congelamento por seis meses, inativa a E.coli e as psicrófilas e reduz a contagem de mesófilas e coliformes. Palavras-chave: Coliformes. Escherichia coli. Mesófilos. Psicrófilos. AbstratHomemade sausage is well accepted and sold in Brazil. Even ready for consumption, can present some pathogenic microorganisms, characterizing possible failure in its hygienic-sanitary control. This study aimed to investigate the hygienic and sanitary conditions in homemade sausages commercialized in Teresina, PI, and check the temperatures required to inactivate the existing microbiota in sausages. 10 butcher shops were used  in Teresina-PI that sell homemade pork sausage, collecting samples of 400 grams each and transported to the Food Microbiology Laboratory of NUEPPA / CCA / UFPI, where the following analysis was held: heterotrophic mesophilic bacteria, psichrophilic, coliforms at 37 ºC and E. coli. The homemade sausages were analyzed according to agreed national standards, and for E.coli 10.0% of the samples showed high values, however  there is no parameter for this bacterium.  The  sausage "in natura" achieved the highest levels of coliforms, E. coli, mesophilic and psichrophilic with the other treatments. The domestic refrigeration did not inhibit the growth of coliforms, E. coli and mesophilic psichrophilic. The cooking reduces bacterial counts, though it does not inactive the bacteria. The six-month period freezing inactivates  E.coli and psichrophilic and reduces the mesophilic and coliform count. Keywords: Coliforms. Escherichia Coli. Mesophilic. Psychrophiles

Evaluation of quality indicators and biofilm formation to determine microbiological safety in a milk processing plant

2021 ◽  
Vol 11 (2) ◽  
pp. 485-492
Author(s):  
Jaqueline De Oliveira ◽  
Remili Cristiane Grando ◽  
Larissa Canhadas Bertan ◽  
Vanessa Gomes da Silva ◽  
Cátia Tavares dos Passos Francisco
Keyword(s):  
Biofilm Formation ◽  
Production Capacity ◽  
Processing Plant ◽  
Microbiological Analysis ◽  
Sample Collection ◽  
Milk Processing ◽  
Biofilm Production ◽  
Good Manufacturing Practices ◽  
Sanitary Conditions ◽  
Microbiological Analyses

The aim of this work was to verify the presence of microbiological indicators and the biofilm production capacity of the microorganisms found on the surfaces, in a milk processing plant, in order to estimate the hygienic sanitary conditions. For this purpose, a Good Manufacturing Practices (GMP) checklist and microbiological analysis were applied. Through to use of GMP checklist was possible to determine sites for sample collection and to establish the respective microbiological analyses. The presence of Enterococcus and high total bacterial counts (TBC) suggested the presence of biofilms on equipment, being also evidenced by the microplate technique. Although acceptable results were obtained for pasteurized milk, the indicators show that the risk was present in this dairy processing plant.

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 Clinical Correlation of a Clostridium difficile Testing Algorithm Reflexing PCR Positive Specimens to Toxin Enzyme Immunoassay (EIA)

2017 ◽  
Vol 4 (suppl_1) ◽  
pp. S395-S396 ◽  
Author(s):  
Maria Bueno Rios ◽  
James Karichu ◽  
Abhishek Deshpande ◽  
Thomas Fraser ◽  
Carlos Isada ◽  
...  
Keyword(s):  
Clinical Assessment ◽  
Cleveland Clinic ◽  
Nucleic Acid Amplification Test ◽  
Nucleic Acid Amplification ◽  
Microbiology Laboratory ◽  
Research Support ◽  
The United Kingdom ◽  
Stool Specimens ◽  
Testing Algorithm ◽  
Positive Results

Abstract Background An algorithm promoted in the United Kingdom reflexes specimens positive for C. difficile by a nucleic acid amplification test (NAAT) to toxin EIA. Samples positive by NAAT and negative by toxin EIA are reported as “C. difficile could be present (ie, potential C. difficile excretor).” We explored the potential utility of this algorithm to distinguish C. difficile infection (CDI) from colonization compared with retrospective clinical assessment. Methods Liquid stool specimens (n = 300) from inpatients (or the Emergency Department) submitted to the Cleveland Clinic Microbiology laboratory for C. difficile PCR testing (Cepheid Xpert C. difficile/Epi) with positive results were included in the study. The CDIFF QUICK CHEK COMPLETE GDH/toxin EIA assay (Alere) was performed according to manufacturer’s instructions. The charts of all patients were reviewed by Infectious Diseases physicians blinded to the EIA results. Using the American College of Gastroenterology (ACG) classification system, CDI status was determined to be mild, moderate, severe, or complicated. Patients without significant diarrhea (&lt;3 unformed stools / 24 hours) were considered colonized. Those without documentation of stools were classified as indeterminate. Correlation of clinical assessment with EIA results was assessed. Results Most of the PCR positive specimens (75%) were toxin EIA negative. Correlation of clinical assessment with toxin EIA is summarized in the table below. Among patients colonized vs. those with CDI, the percentages with negative toxin EIA results were 80% and 73%, respectively. GDH antigen results were negative for 25 specimens—17 were from patients considered to have CDI. Conclusion Toxin EIA performed on samples positive for C. difficile by PCR does not reliably identify patients considered to have CDI with ACG criteria applied. GDH as an initial screen would not have detected 6.8% of patients with CDI. Disclosures S. S. Richter, bioMerieux: Investigator, Research support; BD Diagnostics: Investigator, Research support; Roche: Investigator, Research support; BioFire: Investigator, Research support; OpGen: Investigator, Research support

scholarly journals Sample Preparation: The Forgotten Beginning

2009 ◽  
Vol 72 (8) ◽  
pp. 1774-1789 ◽  
Author(s):  
BYRON BREHM-STECHER ◽  
CHARLES YOUNG ◽  
LEE-ANN JAYKUS ◽  
MARY LOU TORTORELLO
Keyword(s):  
Sample Preparation ◽  
Quantitative Methods ◽  
Enrichment Culture ◽  
Interdisciplinary Collaboration ◽  
Food Microbiology ◽  
Microbiological Analysis ◽  
Current State ◽  
Detection And Identification ◽  
Technological Developments ◽  
Functional Components

Advances in molecular technologies and automated instrumentation have provided many opportunities for improved detection and identification of microorganisms; however, the upstream sample preparation steps needed to apply these advances to foods have not been adequately researched or developed. Thus, the extent to which these advances have improved food microbiology has been limited. The purpose of this review is to present the current state of sample preparation, to identify knowledge gaps and opportunities for improvement, and to recognize the need to support greater research and development efforts on preparative methods in food microbiology. The discussion focuses on the need to push technological developments toward methods that do not rely on enrichment culture. Among the four functional components of microbiological analysis (i.e., sampling, separation, concentration, detection), the separation and concentration components need to be researched more extensively to achieve rapid, direct, and quantitative methods. The usefulness of borrowing concepts of separation and concentration from other disciplines and the need to regard the microorganism as a physicochemical analyte that may be directly extracted from the food matrix are discussed. The development of next-generation systems that holistically integrate sample preparation with rapid, automated detection will require interdisciplinary collaboration and substantially increased funding.

scholarly journals Identification of Endophytic Fungi from Rhizome Galanga (Alpinia galanga L.) against Candida albicans

2018 ◽  
Vol 5 (2) ◽  
pp. 205
Author(s):  
Ni Made Raningsih ◽  
Putu Wahyu Sri Juniantari Sandy
Keyword(s):  
Candida Albicans ◽  
Endophytic Fungi ◽  
Trichoderma Harzianum ◽  
Food Microbiology ◽  
Microbiology Laboratory ◽  
Isolation And Identification ◽  
Alpinia Galanga

The main objectives of this research were to isolat and identify endophytic fungi antagonists of Candida albicnas from galanga rhizomes. Samples of galanga rhizome were collected from Gitgit plantation in Gitgit village, Buleleng regency. Isolation and identification were conducted in Food Microbiology Laboratory, Faculty of Agriculture, Udayana University. There were three isolates identified with inhibitory persentage againts Candida albicans i.e. Trichoderma viridae (26.07±3.76%), Trichoderma harzianum (45.11±5.84%) and Fusarium oxyforum (20.11±5.61%).

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