scholarly journals Chicken gizzards: A study of the prevalence of Salmonella spp.

2014 ◽  
Vol 4 (2) ◽  
pp. 66
Author(s):  
Ana Paula Brizio ◽  
Ana Gabriela Anthero
Keyword(s):  
Microbiological Quality ◽  
Culture Method ◽  
Human Consumption ◽  
Consumer Health ◽  
Limited Information ◽  
Rio Grande Do Sul ◽  
Salmonella Spp ◽  
Chicken Gizzard ◽  
Inspection Service

<p>Despite the large amount of giblets marketed in Brazil, there is currently limited information regarding the hygienic quality of these products. In view of this situation, this study aimed to determine the prevalence of <em>Salmonella</em> spp.&nbsp; in chilled chicken gizzard destined for human consumption. The research was conducted in slaughterhouses under Federal Inspection Service, located in Rio Grande do Sul state, with a sampling of 48 chilled chicken gizzard samples, which were analyzed for <em>Salmonella</em> spp. through the traditional culture method. All samples tested were negative for the pathogen. Thus, it can be concluded that the chicken giblets analyzed showed satisfactory microbiological quality and do no risk to consumer health.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.123</p>

scholarly journals Salmonella spp. in liver processing in a pig slaughterhouse in the south of Brazil

2021 ◽  
Vol 10 (2) ◽  
pp. e56110210746
Author(s):  
Catia Cristine Urnau Vivian ◽  
Eliezer Avila Gandra ◽  
Ivan Ricardo Carvalho ◽  
Andressa Cristina Datsch Demari ◽  
Gislaine Regina Rodrigues ◽  
...  
Keyword(s):  
At Risk ◽  
Microbiological Quality ◽  
Rio Grande ◽  
Raw Material ◽  
Cross Contamination ◽  
Rio Grande Do Sul ◽  
Salmonella Spp ◽  
South Of Brazil ◽  
Processing Steps

The objective of the work was to evaluate the presence of Salmonella spp. during the slaughter and processing of swine giblets (Pork Liver) in a slaughterhouse in Rio Grande do Sul, identifying which stages have the highest occurrence of contamination. The research was carried out in a pig slaughterhouse in the state of Rio Grande do Sul. The collections were carried out on the surfaces of the carcasses, utensils, equipment, tables and gloves of the handlers during the slaughter process and collection of the final product. In the study carried out of a total of 72 samples from the analyzed carcasses, 18 presented the presence of Salmonella spp., Resulting in a frequency of 25% of samples with the presence of the bacterium and 75% with the absence of Salmonella spp. The results presented may be related to contamination of the raw material or cross contamination during the process, which occur in the slaughterhouse along the slaughter line. It is determined that the critical stages with prevalence of Salmonella spp. are the bleeding, before the scalding tank and in the evisceration. Scalding and buckling proved to be effective operations in reducing the bacteria in the carcasses. The level of contamination after evisceration is at risk of cross contamination. It is essential to hygienic sanitary care in the processing steps, maximizing the microbiological quality of the final product.

scholarly journals Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey

2021 ◽  
Vol 38 (2) ◽  
pp. 167-172
Author(s):  
Bülent Kafa ◽  
Berna Kılınç
Keyword(s):  
Fecal Coliform ◽  
Pathogenic Bacteria ◽  
Mytilus Galloprovincialis ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Consumer Safety ◽  
Vibrio Spp

The purpose of this study was to examine the microbiological quality and consumer safety of frozen black mussels purchased from four different markets (A, B, C, D) in the İzmir Province of Turkey. A total of 36 frozen black mussel packages, which contained approximately 50 mussels in each, were purchased from the markets. They were not only examined for total mesophilic, psychrotrophic, coliform and fecal coliform bacteria count but also investigated for pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Vibrio spp. According to the results of the mesophilic bacteria counts, frozen black mussels did not exceed the microbiological limits set for safe consumption. The findings showed that frozen black mussels purchased from (A, B, C, D) of markets were safe for human consumption because pathogenic bacteria species such as E.coli, Salmonella spp., S. aureus, L. monocytogenes and Vibrio spp. were not present in the frozen mussel samples.

scholarly journals Microbiological Quality of Egusi Pudding, A Traditional Cake of Cucurbitaceae Sold in the City of Yaoundé, Cameroon

2022 ◽  
Vol 2022 ◽  
pp. 1-12
Author(s):  
Ronice Zokou ◽  
Hippolyte Tene Mouafo ◽  
Julie Mathilde Klang ◽  
Noutsa Boris Simo ◽  
Raymond Simplice Mouokeu ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Threshold Value ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Protein Sources ◽  
Staphylococcus Spp ◽  
And Control ◽  
The City

Egusi pudding is one of the most popular traditional dishes of the Cameroonian population. Besides its nutritional values, it is also endowed with a sociocultural character. Nowadays, consumer demand for Egusi pudding has increased and the dish is sold as street food in several cities of Cameroon and mostly under uncontrolled hygienic conditions. The objective of this study was to assess the microbiological quality of Egusi pudding sold in the city of Yaoundé taking into consideration the protein sources and the sampling sites. Five types of Egusi pudding samples based on protein sources were randomly collected from 25 sellers distributed in 7 districts in the city of Yaoundé and their microbiological quality were assessed. The results showed that the total aerobic count of the different samples (2.97 ± 0.03 to 4.43 ± 0.05 Log CFU/g) was under the threshold value (5.47 Log CFU/g) recommended for food intended for human consumption. Loads of fecal coliforms (1.47 ± 0.00 to 5.47 ± 0.00 Log CFU/g) in 40% of samples, Escherichia coli (2.39 ± 0.12 to 5.43 ± 0.05 Log CFU/g) in 60% of samples, fecal streptococci (2.90 ± 0.15 to 4.74 ± 0.05 Log CFU/g) in 88% of samples, Pseudomonas spp. (3.39 ± 0.15 to 5.43 ± 0.06 Log CFU/g) in 100% of samples, and the presence of Salmonella spp. in 56% of samples revealed a poor level of hygiene of the vendors. Pathogens associated with unsafe food handling such as Staphylococcus spp. were found in 100% of samples at loads (3.84 ± 0.18 to 5.43 ± 0.05 Log cfu/g) higher than the norms of the European Commission. Potential toxigenic pathogens such as Clostridium perfringens, Yersinia enterocolitica, Bacillus cereus, and moulds were also found, respectively, in 100, 96, 96, and 100% of samples. Overall, the most contaminated samples were those made with sardine as protein source, 92.85% (n = 23/25), followed with beef (88.57%), mackerel (84.28%), cod (82.85%), and control (77.1%). The results of this study suggest that important measures should be taken by the Public Health Service in order to sensitize the producers and vendors of Egusi pudding on the respect of good hygiene, manufacturing practices, and the continuous monitor of the quality of traditional products sold in markets.

scholarly journals Wasabi Japonica antimicrobial effect on pathogenic bacteria and microbiological quality of salmon sushi samples in two establishments in the city of Toledo – PR, Brazil

2015 ◽  
Vol 6 (3) ◽  
pp. 65
Author(s):  
Júlia Maria Tonin Geiss ◽  
Fernanda Luisa Guaitanelly Heringer ◽  
Juliana Bernardi Wenzel
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Antimicrobial Effect ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Disk Diffusion Test ◽  
Contaminated Food ◽  
Sanitary Conditions ◽  
The City

<p>The foodborne illnesses are attributed to ingestion of contaminated food, mainly due to improper handling and lack of sanitary conditions. Foods that are handled and eaten raw, such as traditional Japanese food, sushi and sashimi are targets of global concern. So it is necessary to analyze them to identify microbiological contamination and thus prevent them. The Wasabi Japonica is traditionally consumed with these foods and may have antimicrobial activity. Therefore, the aim of this study was to evaluate the microbiological quality of salmon sushi sold in the city of Toledo - PR and verify the antimicrobial effect of 'wasabi' on pathogenic bacteria. We investigated Salmonella spp., Bacillus cereus, Escherichia coli and Staphylococcus aureus, in samples of salmon sushi and determined the antimicrobial effect of wasabi Japonica, by determining the Minimum Inhibitory Concentration and the disk diffusion test (antibiogram). It was concluded that all the samples of salmon sushi analyzed were considered satisfactory and safe for human consumption, with good quality and within the hygienic-sanitary parameters established by law. Furthermore, the bacteriostatic action was confirmed in the "wasabi" against the pathogens that are possibly detected in these foods.</p>

scholarly journals Microbiological quality of colonial cheese sold in Porto Alegre-RS

2019 ◽  
Vol 40 (2) ◽  
pp. 639
Author(s):  
Thais de Campos Ausani ◽  
Graciela Volz Lopes ◽  
Eduardo de Freitas Costa ◽  
Luís Gustavo Corbellini ◽  
Marisa Cardoso
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Porto Alegre ◽  
Salmonella Spp ◽  
Unsuitable Samples ◽  
Cheese Production ◽  
Coagulase Positive Staphylococcus

Colonial cheese is a traditional dairy product in southern Brazil and is commonly purchased by the citizens of Porto Alegre. However, there is still a lack of technical regulation of colonial cheese, and there is little information about the microbiological quality of this product at the retail level. Thus, the objectives of this study were to (i) evaluate compliance with the legal microbiological standards of colonial cheese sampled from street fairs and the central market of the city of Porto Alegre; (ii) statistically test the hypothesis of an association between noncompliance with the standards and local purchasing (street fairs or central market); (iii) estimate the number of Listeria spp. and Listeria monocytogenes in the positive samples; and (iv) characterize the L. monocytogenes strains by serotyping and macrorestriction (PFGE). For this purpose, 205 cheese samples belonging to 17 different brands were analyzed. The microbiological analyses were conducted according to ISO standardized protocols for the detection of L. monocytogenes and Salmonella spp. or by enumeration of coagulase-positive Staphylococcus and coliforms at 45°C. Among the samples, 47.31% did not comply with at least one of the microbiological standards established by the Brazilian legislation and were thus unsuitable for human consumption. Regarding the coliforms at 45ºC and coagulase-positive Staphylococcus, 10.73% and 40.48% of the samples presented higher counts than the legal parameter, respectively. There was no association between the frequency of samples with coagulase-positive Staphylococcus counts above the legal parameter and local of purchasing; however, the commercial brand influenced the frequency of unsuitable samples. This may indicate failures of hygiene during cheese production. Salmonella spp. were not detected. Listeria monocytogenes was isolated from 2.9% of the samples. The estimated average populations of Listeria spp. and L. monocytogenes were low in the positive cheese samples at -3.3 log CFU g?1 and -2.26 log CFU g?¹, respectively. The strains of L. monocytogenes belonged to serovars 1/2a, 1/2b and 1/2c and could be grouped into five pulsotypes with no evident epidemiological relation among them. The results demonstrate the need to improve the hygiene procedures during colonial cheese production and to strengthen monitoring at the dairy plants and retail levels.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

scholarly journals Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador

2021 ◽  
Vol 14 (4) ◽  
pp. 918-925
Author(s):  
María Cevallos-Almeida ◽  
Ana Burgos-Mayorga ◽  
Carlos A. Gómez ◽  
José Luis Lema-Hurtado ◽  
Leydi Lema ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Welfare Indicators ◽  
Beef Carcasses ◽  
Logistic Regressions ◽  
The Mean ◽  
Poor Management

Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. Results: The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). Conclusion: Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.

scholarly journals CALIDAD MICROBIOLÓGICA DE Ulva lactuca Y Ulva clathrata (CHLOROPHYTA) DE LA COSTA DE LA PAZ, B.C.S., MÉXICO

2008 ◽  
Vol 23 (1-2) ◽  
pp. 35
Author(s):  
R. N. Águila-Ramírez ◽  
C. J. Hernández-Guerrero ◽  
S. Rodríguez-Astudillo ◽  
R. Guerrero-Caballero
Keyword(s):  
Water Quality ◽  
Microbiological Quality ◽  
Marine Organisms ◽  
Ulva Lactuca ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
La Paz ◽  
Ecological Criteria ◽  
Ulva Clathrata

Microbiological quality of Ulva lactuca and Ulva clathrata (Chlorophyta) along the coastline of La Paz, B.C.S., México Total, fecal coliforms and the enterococcus group in Ulva lactuca and U. clathrata were measured in four localities of the coastline of La Paz, B.C.S, Mexico. Levels of fecal coliforms in water were below the standard of the Ecological Criteria of Water Quality (EC-WQ) which indicates a healthy La Paz inlet (below 200 MPN/100ml). Values of fecal coliforms in algae were below the NOM-031-SSA1-1993 levels determined for marine organisms destined for human consumption. These values were high only in few months. No enterococci were detected in the samples.

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