scholarly journals Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli

2020 ◽  
Vol 49 (1) ◽  
pp. 32-39 ◽  
Author(s):  
A. Vásquez García ◽  
S.H. Gomes de Sá ◽  
G. de Sousa Silva ◽  
J.E. Mejia Ballesteros ◽  
E. Barbieri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Conventional Method ◽  
Microbiological Quality ◽  
Correlation Coefficients ◽  
Mean Values ◽  
Total Coliforms ◽  
E Coli ◽  
The Mean

The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and conventional method were >0.87 for total coliform and E. coli counts for both types of shellfish. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfish.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of <50,000/g, yeast and mold counts of <500/g, S. aureus counts of <100/g, coliform counts of <50/g, E. coli counts of <10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

Investigation of the microbial quality and the occurrence of Shiga-like-toxin-producingEscherichia coliand methicillin resistantStaphylococcus aureusin traditional cheeses produced in northwest of Iran

2019 ◽  
Vol 49 (3) ◽  
pp. 407-417 ◽  
Author(s):  
Mohammad Yousefi ◽  
Maryam Farshidi ◽  
Mahmood Alizadeh Sani ◽  
Laleh Payahoo ◽  
Ali Ehsani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbial Quality ◽  
Content Type ◽  
Total Coliforms ◽  
E Coli ◽  
Maximum Value ◽  
Northwest Of Iran ◽  
Pcr Method

PurposeThis paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producingEscherichia coli(STEC) and methicillin-resistantStaphylococcus aureus(MRSA) in cheese samples by polymerase chain reaction (PCR) method.Design/methodology/approachAlmost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.FindingsThe results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value ofE. coli(102), total coliforms (104) andS. aureus(102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value ofE. coli. Also, no significant difference (p> 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates.Originality/valueThis research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

scholarly journals An assessment of the microbiological quality of liver-based pâté in England 2012–13: comparison of samples collected at retail and from catering businesses

2017 ◽  
Vol 145 (8) ◽  
pp. 1545-1556 ◽  
Author(s):  
J. McLAUCHLIN ◽  
F. JØRGENSEN ◽  
H. AIRD ◽  
A. CHARLETT ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Standard Methods ◽  
E Coli ◽  
Three Samples ◽  
Common Causes ◽  
Coagulase Positive Staphylococci

SUMMARYThe purpose of this study was to investigate the microbiological quality of liver pâté. During 2012–13, a total of 870 samples, unrelated to the investigation of food-poisoning outbreaks, were collected either at retail (46%), catering (53%) or the point of manufacture (1%) and were tested using standard methods to detect Salmonella spp. or Campylobacter spp., and to enumerate for Listeria spp., including Listeria monocytogenes, Clostridium perfringens, coagulase-positive staphylococci including Staphylococcus aureus, Bacillus spp., including Bacillus cereus, Escherichia coli, Enterobacteriaceae, and aerobic colony counts (ACCs). Seventy-three percent of samples were of satisfactory microbiological quality, 18% were borderline and 9% unsatisfactory. Salmonella spp. or Campylobacter spp. was not recovered from any sample. The most common causes of unsatisfactory results were elevated ACCs (6% of the samples) and high Enterobacteriaceae counts (4% of samples). The remaining unsatisfactory results were due to elevated counts of: E. coli (three samples); B. cereus (one sample at 2·6 × 105 cfu/g); or L. monocytogenes (one sample at 2·9 × 103 cfu/g). Pâté from retail was less likely to be contaminated with L. monocytogenes than samples collected from catering and samples from supermarkets were of significantly better microbiological quality than those from catering establishments.

Microbiological Evaluation of Sprouts Marketed in Mumbai, India, and Its Suburbs

2006 ◽  
Vol 69 (10) ◽  
pp. 2515-2518 ◽  
Author(s):  
SUNIL D. SAROJ ◽  
R. SHASHIDHAR ◽  
VARSHA DHOKANE ◽  
SACHIN HAJARE ◽  
ARUN SHARMA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pisum Sativum ◽  
Microbiological Quality ◽  
Phaseolus Aureus ◽  
Radiation Processing ◽  
Salmonella Dublin ◽  
E Coli ◽  
Plate Counts

A study was undertaken to assess the microbiological quality of sprouts marketed in Mumbai and its suburbs. A total of 124 sprout samples of four different legumes—mung (Phaseolus aureus), matki (Phaseolus aconitifolius), chana (Cicer arietinum), and vatana (Pisum sativum)—were analyzed over a period of 12 months for aerobic plate counts, coliforms, yeast and mold counts, staphylococci, Salmonella, Listeria monocytogenes, Escherichia coli, E. coli O157:H7, and coagulase-positive Staphylococcus aureus. Aerobic plate counts ranged from 7.6 to 8.9 log CFU/g, coliform counts ranged from 5.4 to 7.9 log CFU/g, yeast and mold counts ranged from 3.6 to 7.3 log CFU/g, and staphylococci counts ranged from 3.3 to 6.6 log CFU/g. Nonpathogenic E. coli was detected in 13% of the mung, 26% of the matki, 40% of the chana, and 19% of the vatana samples. Salmonella Typhimurium was detected in 21% of the mung, 40% of the matki, and 4% of the chana samples. Salmonella Dublin was detected in 2% of the mung samples, and Salmonella Washington was detected in 4% of the matki samples. L. monocytogenes and E. coli O157:H7 were not detected in any of the samples examined. Coagulase-positive S. aureus was detected in 4% of the mung, 11% of the matki, and 4% of the chana samples. The results indicated that the marketed sprouts were of poor microbiological quality; therefore, further processing, such as radiation processing, is needed to ensure their safety.

Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada

1988 ◽  
Vol 51 (5) ◽  
pp. 397-401 ◽  
Author(s):  
J. M. FARBER ◽  
S. A. MALCOLM ◽  
K. F. WEISS ◽  
M. A. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
National Survey ◽  
Microbiological Quality ◽  
Colony Count ◽  
International Commission ◽  
E Coli

A national survey was conducted to determine the overall microbiological quality of fresh and frozen breakfast-type sausages manufactured in Canada. Fresh (61 lots; 55 producers) and frozen (62 lots; 35 producers) were analyzed for aerobic colony counts (ACCs), coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. There was wide variation in aerobic colony count values, but most were in the range of 104 to 107 CFU/g. Detectable levels of E. coli and S. aureus were found in at least one-third of all fresh and frozen sausages. In addition, Salmonella was detected in 14.8% of lots of fresh sausages and 6.5% of lots of frozen sausages. Frozen sausages generally had lower microbial loads than fresh ones. Although no standards or guidelines for breakfast-type sausages are available from the International Commission on Microbiological Specifications for Foods (ICMSF), guidelines published in the literature were applied to ACCs, coliforms and S. aureus for both fresh and frozen sausages.

scholarly journals Microbiological Quality of Apis mellifera L. Honey Samples from Western Paraná, Southern Brazil

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Douglas Galhardo ◽  
Regina C. Garcia ◽  
Cibele R. Schneider ◽  
Sandra M. Ströher ◽  
Bruna L. M. Cerny ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Mean Values ◽  
Total Coliforms ◽  
Industrial Management ◽  
Management Techniques ◽  
The Mean ◽  
Microbiological Analyses

AbstractHoney from the western region of Paraná receives the seal of origin and in-process denomination of origin because it is mostly produced in permanent preservation areas, adherence to hygiene and sanitary standards, proper management techniques and agro-industrial management. The objective of this study was to verify the microbiological quality of honey produced by beekeepers associated with Cooperative. Sixty-seven honey samples were evaluated for microbiological quality, and the mean values observed to total aerobic mesophiles were 2.52 log CFU/g; Clostridium spp. 1.46 log CFU/g; total coliforms 0.78 log CFU/g; fecal coliforms 0.50 log CFU/g; total yeasts 0.46 log CFU/g, and 2.95 log CFU/g total molds. The evaluations showed the incidence of anaerobic mesophilic in 70% of the samples, Clostridium spp. 77%; total coliforms 60%, fecal coliforms 62%, molds 83% and 34% yeasts. Five genera of the isolated molds commonly found in honey were Fusarium spp. 0.35 log CFU/g; Aspergillus spp. 0.52 log CFU/g; Cladosporium spp. 1.2 log CFU/g, Phoma spp. 0.71 Phoma spp. and 0.16 log CFU/g Penicillium spp. Multivariate analysis showed the formation of two groups and indicated the heterogeneity in the bacterial load of the samples. Although microbiological analyses were not mandatory for honey, these results demonstrated the hygienic-sanitary quality of the samples of honey produced. For the reduction of secondary-origin microorganisms, the handlers were recommended to follow the sanitary hygiene norms and handling techniques.

scholarly journals Microbiological Quality of Tomatoes (Solanum lycopersicum L.) Sold in the Markets of Korhogo (Côte d’Ivoire)

2021 ◽  
pp. 13-24
Author(s):  
Yao Konan Mathurin ◽  
Kambire Ollo ◽  
Yoro Thierry Dezay ◽  
Traore Safiatou ◽  
Rose Koffi-Nevry
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Quality Control ◽  
Solanum Lycopersicum ◽  
Microbiological Quality ◽  
Microbiology Laboratory ◽  
Total Coliforms ◽  
Solanum Lycopersicum L ◽  
The City

Aims: The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (Solanum lycopersicum L.) sold on the markets of the city of Korhogo. Place and Duration of Study: The analyses were carried out at the microbiology laboratory of Peleforo Gon Coulibaly University during the months of October, November and December 2020. Methodology: Germs such as molds, yeasts, mesophilic aerobic germs, total coliforms, Staphylococcus aureus, Escherichia coli and Clostridium were tested and enumerated on 40 tomato samples from the markets of Haoussabougou, Koko, Sinistré and the big market according to conventional microbiology methods. Results: The average loads of molds and yeasts range from 1.2x104 to 6x105 CFU/g. The average loads of mesophilic aerobic germs vary from 2.3x104 to 2.3x105 CFU/g. The highest loads recorded for Staphylococcus aureus and total coliforms were 3.1x104 CFU/g and 1.5x104 CFU/g respectively. Escherichia coli (4x101 CFU/g) was isolated only from tomatoes collected in Haoussabougou. As for the Clostridium genus, it was not detected on all the tomatoes analyzed. Conclusion: In general, the microbial loads of the analyzed samples are higher than the accepted norm. Thus, the tomatoes sold on the markets of the city of Korhogo have an unsatisfactory microbiological quality. It is advisable to clean, disinfect and rinse these tomatoes carefully with drinking water before consuming them raw.

Sign in / Sign up

Export Citation Format

Share Document