scholarly journals Kualitas Mikrobiologis Dan Higiene Pedagang Lawar Di Kawasan Pariwisata Kabupaten Gianyar

2017 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Sang Gede Purnama ◽  
Herry Purnama ◽  
I Made Subrata
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Traditional Food ◽  
Food Handlers ◽  
Cross Sectional ◽  
Probable Number ◽  
E Coli ◽  
Total Plate Count

Latar belakang dan tujuan: Kualitas mikrobiologi makanan masih menjadi masalah pada keamanan pangan. Di Bali banyak terdapat pedagang makanan khas tradisional, salah satunya adalah lawar. Lawar tidak hanya disukai oleh masyarakat lokal, tetapi juga oleh wisatawan mancanegara. Pemeriksaan mikrobiologi terhadap lawar perlu dilakukan agar sesuai dengan standar kualitas makanan yang dapat mencegah terjadinya kasus traveler’s diarrhea. Dalam mempersiapkan makanan khas tradisional sebagai food tourism maka diperlukan kajian mengenai kualitas pangan. Hal ini untuk memenuhi keamanan pangan sehingga mampu bersaing di pasar global.  Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis dan higiene pedagang lawar di kawasan pariwisata Kabupaten Gianyar, Bali serta proses pengolahan yang baik.Metode:  Penelitian ini merupakan studi analitik cross sectional dengan pendekatan kuantitatif dan kualitatif menggunakan alat ukur pedoman observasi, wawancara dan pemeriksaan laboratorium. Pengambilan sampel menggunakan teknik random sampling dengan jumlah sampel sebanyak 44 penjamah makanan dan 44 sampel lawar. Wawancaara mendalam dilakukan pada 6 orang pedagang lawar untuk mengetahui proses pengelolaan lawar yang baik. Pemeriksaan E.Coli pada sampel lawar dilakukan di Laboratorium Mikrobiologi Fak. Kedokteran dengan Total Plate Count (TPC) dan Most Probable Number (MPN) yaitu perkiraan jumlah kuman yang mendekati per 100 ml air.Hasil: Proporsi sampel lawar dengan E. coli positif dijumpai sebesar 72,7%. Dari hasil observasi dijumpai bahwa higiene penjamah makanan dalam kategori kurang baik sebesar 72,7%, fasilitas sanitasi kurang memadai 59%, kebersihan lingkungan kurang 54,5%. Hasil analisis bivariat menunjukkan bahwa variabel yang bermakna berhubungan dengan kontaminasi E. Coli yaitu: higiene penjamah makanan (p=0,00), fasilitas sanitasi (p=0,00) dan kebersihan lingkungan (p=0,05).Simpulan : Proporsi lawar yang terkontaminasi E. coli masih sangat tinggi dan hal ini berhubungan dengan higiene penjamah makanan, fasilitas sanitasi dan kebersihan lingkungan.  AbstractBackground and aims: Microbiological quality of food is still a problem on food safety. In Bali there are many traditional food traders, one of which is lawar. Lawar are not only preferred by local people, but also by foreign tourists. Microbiological test to lawar needs to be done to comply with the quality standards of food that can prevent cases of traveler's diarrhea. In preparing traditional food as a food tourism will require assessment of the quality of the food. This is to achieve food safety standards so as to compete in the global market. This study aims to determine the microbiological quality and hygiene lawar traders in the tourist area of Gianyar, Bali as well as hygiene and sanitation models of good food.Methods: This was a cross sectional analytical study with a quantitative and qualitative approach, using a measuring instrument observation, interview and laboratory tests. Sampling using random sampling method with a sample size 44 and 44 samples of food handlers lawar. In-depth interviews were conducted on 6 lawar traders to know how to create a good lawar. E. coli in samples lawar examination conducted at the Laboratory of Microbiology, Faculty of Medicine with Total Plate Count (TPC) and the Most Probable Number (MPN), which estimates the number of germs.Results: The proportion of samples positive lawar with E. coli was found at 72.7%. From the observation found that the hygiene of food handlers in the unfavorable category as much as 72.7%, inadequate sanitation facilities 59%, 54.5% less environmental hygiene. Results of bivariate analysis showed that the variables significantly associated with E. Coli contamination namely: hygiene of food handlers (p = 0.00), sanitary facilities (p = 0.00) and sanitation (p = 0.05).Conclusions: The proportion lawar contaminated with E. coli is still very high and this is associated with a food handler hygiene, sanitation and environmental hygiene.

A Bacteriological Survey of Raw Ground Beef1

1977 ◽  
Vol 40 (11) ◽  
pp. 790-794 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
WARREN C. LADIGES
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Retail Store ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Fecal Streptococci ◽  
Plate Counts ◽  
Aerobic And Anaerobic

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus. By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens. No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

A Microbial Survey of Various Fresh and Frozen Seafood Products

1977 ◽  
Vol 40 (5) ◽  
pp. 300-303 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
JOHN DACEY
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Microbiological Quality ◽  
Retail Store ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Seafood Products ◽  
Aerobic Plate Count ◽  
Fresh Products

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 103/g to 9.3 × 104/g for the frozen products and from 7.8 × 104/g to 2.7 × 108/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 103/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli. while 7.9% were positive for Staphylococcus aureus. Two percent of the samples contained Clostridium perfringens. Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.

scholarly journals Microbiological Quality of Prawns Collected from Local Markets of Dhaka Metropolis

2019 ◽  
Vol 35 (1) ◽  
pp. 13-16
Author(s):  
Anindita Bhowmik ◽  
Sharmistha Goswami ◽  
Sunjukta Ahsan
Keyword(s):  
Fecal Contamination ◽  
Microbiological Quality ◽  
Most Probable Number ◽  
Biochemical Tests ◽  
Probable Number ◽  
Local Markets ◽  
E Coli ◽  
Dilution Series ◽  
Agar Media

In Bangladesh, food sold at local markets are usually not kept under hygienic conditions leading to contamination with different microorganisms and deterioration of food quality. This study was carried out to examine the microbial quality of prawns sold at local markets. Prawn samples collected from different markets were assessed for their bacteriological quality using the multiple tube fermentation technique to determine coliform count using the most probable number method in Brilliant Green Lactose Broth (BGLB) media. Positive tubes of the presumptive test were further cultured on Eosine Methylene Blue(EMB) and Mac Conkey agar media. The organisms isolated were further characterized using biochemical tests. Out of the 65 samples, 47 (72.3%) showed positive results in all 3 tubes of dilution series using inoculum quantities of 1, 0.1 and 0.01 g.Among 65 samples 57 samples that contained at least one positive in each dilution series were further re-identified with biochemical tests.This study showed 56.14%isolates were Escherichia coli which conformed to expected biochemical reactions, formed round, small,elevated colonies with pink pigmentation on Mac Conkey agar media and round, small colonies with metallic green sheen pigmentation on EMB agar media. Other bacteria which presumptively appeared to be enterics and were isolated from BGLB were identified as Klebsiellapneumoniae(29.82%),Staphylococcus aureus(8.7%), Enterobacter aeroginosa(3.5%) and Salmonellatyphimurium (1.75%).Presumptive identification of E. coli in prawn in order to determine fecal contamination was able to identify ¾ of BGLB tubes with actual occurrence of E. coli. From this study it has been found that 97.14% bacteria were sensitive to Co-Trimoxazole, compared to other antibiotics used in this test whereas only 37.14% bacteria were sensitive to nitrofurantoin. This study also highlighted the fact that prawns act as a major source of E. coli which indicates possible fecal contamination as well as presence of potentially pathogenic E. coli and these bacteria are resistant at a great percentage to almost all of these antibiotics used in this study. Prawns must therefore be cooked adequately before consumption. Bangladesh J Microbiol, Volume 35 Number 1 June 2018, pp 13-16

scholarly journals Microbiological evaluation of South Australian rock lobster meat

1977 ◽  
Vol 79 (3) ◽  
pp. 373-380 ◽  
Author(s):  
A. S. J. Yap
Keyword(s):  
Staphylococcus Aureus ◽  
Geometric Mean ◽  
Plate Count ◽  
Most Probable Number ◽  
Rock Lobster ◽  
Probable Number ◽  
E Coli ◽  
Processing Plants ◽  
Australian Fish

SUMMARYSamples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) ofE. coliand coliforms,Staphylococcus aureusandSalmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms andE. coliwere 4·9/g and 1·8/g respectively. The highest geometric mean number of staphylococci was 18·6/g.Salmonellawas not detected in the 480 units tested. Only 0·4% of the samples had TPC exceeding 100,000/g. Coliforms andE. coliwere not present in 76·1% and 92·7% respectively of the samples tested.Staphylococcus aureuswas not detected in 67·7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

scholarly journals Bacteriological Quality of Drinking Water in Mardan, Khyber Pakhtunkhwa, Pakistan

2015 ◽  
Vol 21 ◽  
pp. 1-6
Author(s):  
Javid Ali ◽  
Said Hassan ◽  
Dr Ziaurahman ◽  
Inayat Ur Rahman ◽  
Sadhair Abbas ◽  
...  
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Khyber Pakhtunkhwa ◽  
E Coli ◽  
Micro Organisms

The present study was aimed to isolate and identify micro-organisms load of drinking water of Mardan city, Khyber Pakhtunkhwa Pakistan. A total of 27 samples of drinking water were collected from different locations of the study area. Total Plate Count was determined by pour plate method, while total coliforms, total fecal coliforms and E. coli were determined by multiple tube fermentation method. Of the total collected samples, 17 (62.96%) samples were contaminated with either one or more than one type of microorganisms. The results of most probable number test showed that 13 (48.15%) samples were unsatisfactory. It was concluded that the water should be treated before consumption for drinking purpose. Regular assessment of the water quality is recommended as regular monitoring of the water quality for improvement not only prevents disease and hazards but also checks the water resources from becoming further polluted. ECOPRINT 21: 1-6, 2014DOI: http://dx.doi.org/10.3126/eco.v21i0.11897

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

Comparison of culturable fecal coliforms and Escherichia coli enumeration in freshwaters

2007 ◽  
Vol 53 (6) ◽  
pp. 798-801 ◽  
Author(s):  
Tamara Garcia-Armisen ◽  
Josué Prats ◽  
Pierre Servais
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Quality Data ◽  
Plate Count ◽  
Most Probable Number ◽  
Tetrazolium Chloride ◽  
Probable Number ◽  
E Coli ◽  
Glucuronidase Activity

Fecal coliforms (FC) counts were compared with Escherichia coli counts in differently contaminated freshwater samples (n = 166). FC were enumerated by plate count on triphenyl 2,3,5-tetrazolium chloride Tergitol medium. Escherichia coli were enumerated by the most probable number microplate method based on the detection of glucuronidase activity. FC and E. coli counts were highly correlated; an average E. coli/FC ratio equal to 0.77 was found, meaning that on average, 77% of FC were E. coli. Knowing the E. coli/FC ratio allows us to convert the historical microbiological quality data expressed in FC counts into E. coli abundance and thus to compare with present and future monitoring data that are (or will be) based on E. coli enumeration.

scholarly journals Microbiological quality of trahira fish (Hoplias malabaricus) from Baixada Maranhense, municipality of São Bento, MA

2018 ◽  
Vol 84 (0) ◽  
Author(s):  
Lucélia Guimarães ◽  
Ana Clara dos Santos ◽  
Elka Ferreira ◽  
Débora Pereira ◽  
Francisca Costa
Keyword(s):  
Microbiological Quality ◽  
Most Probable Number ◽  
Foodborne Diseases ◽  
Salmonella Spp ◽  
Production Chain ◽  
Probable Number ◽  
E Coli ◽  
Staphylococcus Spp ◽  
Sanitary Conditions

ABSTRACT: Fish are considered rich sources of nutrients. Health care throughout its production chain aims to ensure quality, minimizing the risks of transmission of foodborne diseases. In order to evaluate the microbiological quality of trahira fish (H. malabaricus), 40 samples were analysed for Most Probable Number (MPN) of coliforms at 45ºC, counts of aerobic mesophilic bacteria and Staphylococcus spp., identification of E. coli, Salmonella spp. and Aeromonas spp.. Analyses were conducted according to official methods, procedures, and recommendations. Microbiological results showed coliform values at 45 °C ranging from <3 to > 1.1 × 103 MPN/g, presence of E. coli in 14 (35%) samples, counts of mesophilic aerobic bacteria from 9 × 102 to 109 CFU/g and absence of coagulase positive Staphylococcus aureus. Salmonella spp. was detected in 2 (5%) samples, which is in disagreement with the standards required by the RDC Nº 12 of January, 2001 (ANVISA) regarding Aeromonas spp. In total, 36 (90%) samples were contaminated, 7 (19.4%) by A. cavie and 29 (80.6%) by A. hidrophila. The results of this research showed unsatisfactory hygienic and sanitary conditions of fish from the municipality of São Bento (MA), exposing consumers to the risk of foodborne diseases.

scholarly journals Assessment of the Deterioration in Physiochemical and Microbiological Quality of Shivnath River Water in Durg District, India

2010 ◽  
Vol 7 (3) ◽  
pp. 733-738
Author(s):  
Seema A. Belorkar
Keyword(s):  
River Water ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Color Temperature ◽  
Plate Count ◽  
Most Probable Number ◽  
Total Hardness ◽  
Probable Number ◽  
Tolerant Strain

The water samples collected from Shivnath river in Durg Dist., India, were analyzed for physical properties like color, temperature, turbidity and odor, chemical properties like pH, alkalinity, total hardness, calcium hardness, magnesium hardness, total solids {Total dissolved solids (TDS) and total suspended solids (TSS)}, sulphates, nitrates were analyzed. Microbiological characteristics like detection of coliforms, quantitative analysis and most probable number (MPN) of coliforms was also performed. Incidences ofEscherichia coli0157 (Thermo tolerant strain) andSalmonellaspecies were analyzed. All stated properties were analyzed for both upstream and downstream sampling points to determine the effect of residential and industrial discharges on the quality of river water. The addition of discharges has shown many fold increase in all the analyzed physiochemical parameters. The MPN/100 mL for upstream sample was 900 and down stream sample showed rises up to 1600. The heterotrophic plate count (HPC) also increased from 1.30×104/100 mL to 1.53×104/100 mL. Incidences ofE.coli0157 (Thermo tolerant strain) andSalmonellaspecies were both found even before the addition of discharges.

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