scholarly journals Physical-Chemical and Microbiological Analysis of the Steaming Brine Used in the Fabrication of Pressed Cheeses

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Dorin ŢIBULCĂ ◽  
Aurora ŢIBULCĂ ◽  
Mirela JIMBOREAN ◽  
Cornel LASLO ◽  
Delia TRUŢĂ
Keyword(s):  
Salt Concentration ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
E Coli ◽  
Milk Processing ◽  
Physical Chemical ◽  
Microbiological Aspects ◽  
Made In

The investigations had as aim to study the physical-chemical aspects (salt concentration and temperature) and microbiological aspects (TNG, coliform bacteria, E. coli, Stqfilococcus aureus c.p. and Salmonella spp.) of the steaming brine in the fabrication of the pressed cheeses Dalia, Rucăr, Penteleu. The investigations were made in five milk processing units in cheeses with steamed paste.

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

scholarly journals Microbiological quality and somatic cells of in natura milk produced in Alagoas State, Brazil

2020 ◽  
Vol 9 (9) ◽  
pp. e412997379
Author(s):  
Bruno Fernando Oliveira Araújo ◽  
Sybelle Geórgia Mesquita da Silva ◽  
João Manoel da Silva ◽  
Cícero Cerqueira Cavalcanti Neto ◽  
Paula Cibelly Vilela da Silva ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Economic Value ◽  
Somatic Cells ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Psychrotrophic Bacteria ◽  
Physical Chemical ◽  
Significant Difference

Raw milk is a food with great consumption and economic value in Brazil. However, is susceptible of contamination by pathogenic bacteria. The aimed of this study was to evaluate the quality of in natura milk based on microbiological in three dairy farms, somatic cells counting (SCC), bacterial counting and his physical-chemical composition. Were made the following microbiological analysis: counting of mesophilic and psychrotrophic bacteria, coliforms at 30 ºC, coliforms at 45 ºC, Staphylococcus spp., Listeria spp., and SCC. The physical-chemical analysis was fat, protein, lactose, total solids, urea, and casein. There was no evidence of Salmonella spp. and Escherichia coli were identified in any samples.  In accordance to the microbiological standards established by Normative Instruction 76 only coliforms 30 ºC and 45 ºC counts were above the standards. There was a significant difference (p≤0.05) between the three farms studied regarding most microbiological aspects. Also, was observed difference (p≤0.05) for most of physical-chemical aspects. Overall, the milk produced in the regions of Alagoas State fails to meet just a constant criterion in the current legislation.

scholarly journals Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

2021 ◽  
Author(s):  
Veronika Lehotová ◽  
Veronika Antálková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Early Stage ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
E Coli ◽  
Log Reduction ◽  
Milk Coagulation ◽  
Entire Storage Period ◽  
Stretching Process ◽  
Cheese Production

To evaluate the behaviour of the relevant microbial populations during stretched cheese production, the quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ±0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and moulds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (-4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and moulds showed 2 and almost 3 log reduction (-2.2 ± 1.1 log CFU/g and -2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of -1.50 ± 0.64 log CFU/g. The counts of yeasts and moulds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.

scholarly journals Sensory atributes, nutricional values and innocuousness of hamburgers made with cherry pulp, soy and pork meet

2020 ◽  
Vol 38 (1) ◽  
pp. 128-150
Author(s):  
Nelson Loyola ◽  
Carlos Acuña ◽  
Mariela Arriola
Keyword(s):  
Lactic Acid ◽  
Soy Protein ◽  
Meat Products ◽  
Control Treatment ◽  
E Coli ◽  
Overall Acceptability ◽  
Sensorial Attributes ◽  
Sensorial Evaluation ◽  
Microbiological Aspects ◽  
Made In

The addition of pulps and extracts from some fruits has proved to be good to replace fat in food, aside from the addition oCof a higher nutritional value to chopped-meat products, such as hamburgers. In this work, hamburgers made with pork meet with the addition of cherry pulp and soy protein were assessed; physical, chemical and microbiological aspects were analyzed as well as their sensorial qualities. Three treatments with different percentages such as; pork meet 63.4 %, cherry pulp 8 %, soy protein 4.3 % and biosalt 1.1 % were made. Moisture was determined by the method (AOAC 950.46). In addition, pH and the percentage of lactic acid present in hamburgers was measured, presence of E. coli, as well as the sensorial evaluation according to their sensorial attributes and their overall acceptability. The content of moisture was not significantly different among the treatments (p≤ 0.05). Percentage of fat changed 30.5 % (T1) and 34.4 % (T3), being observed significant differences between both treatments (p≤ 0.05). The pH varied between 32 % (T1), 5.5 % (T2) and 23.7 % (T3) as compared with the hamburgers made in the control treatment T0, being significantly different from those made in treatments T1 and T2. The content of lactic acid showed an increase of 71.4 % (T1), 69.2 % (T2) and 36.4 % (T3), being significantly different among them. Significant differences (p≤ 0.05) in the perception of the attributes color and texture on the assessed hamburgers were detected, which did not happen with the attributes flavor and aroma. The microbiological evaluation, it was observed no presence of E.coli. The hypothesis of this study was not completely fulfilled because the addition of cherry pulp to make hamburgers effectively reduced the fat content, but the sensorial chemical aspects, acceptability and innocuousness did not show any improvement as compared to the control treatment.

scholarly journals Microbiological Analysis of Tucumã Pulp (Astrocaryum aculeatum Meyer) Commercialized at Fairs in the City of Manaus

2021 ◽  
Vol 10 (9) ◽  
pp. 254-261
Author(s):  
Luana Lopes Casas Rherysonn Pantoja de Jesus ◽  
Lucas Nascimento de Almeida Pedro de Queiroz Costa Neto ◽  
Samaroni Adilson Moreira Corrêa
Keyword(s):  
Escherichia Coli ◽  
Economic Value ◽  
Palm Tree ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
E Coli ◽  
Microbiological Profile ◽  
Three Samples ◽  
Astrocaryum Aculeatum ◽  
The City

The tucumanzeiro is a palm tree of the Arecaceae family, and Astrocaryum aculeatum is the best known and most appreciated species. The fruit called tucumã has a significant cultural and economic value, and despite being widely consumed, the pulp of this fruit has a relatively short shelf life. At fairs, it is possible to see the pulp being stored inappropriately, contributing to the proliferation of microorganisms. Given the importance of this fruit for local trade, this study aimed to investigate the microbiological profile of tucumã pulp sold in the main fairs in Manaus. The pulps were obtained from 18 points of sale divided between the six zones of the city. The samples were placed in a thermal box and submitted to microbiological analysis. The microorganisms evaluated were coliforms (AOAC 991.14), Escherichia coli (AOAC 991.14), Salmonella spp. (ISO 6579), molds and yeasts (APHA 21:2015) in triplicate. The results showed that 13 samples showed coliform growth with amounts ranging from 6.4x10 to 1.2x104 CFU/g. Regarding the amount of yeast, only three samples showed results above what is considered ideal for fruit pulps. Samples that showed growth for molds were within the permissible microbiological limits. None of the samples showed growth for E. coli and Salmonella spp.

scholarly journals Agro-ecological Characterization of Vermicomposted Sewage Sludge from Municipal and Poultry Enterprise Wastewater Treatment Plants

2021 ◽  
Vol 50 (8) ◽  
pp. 2167-2178
Author(s):  
Diyana Dermendzhieva ◽  
Toncho Dinev ◽  
Gergana Kostadinova ◽  
Georgi Petkov ◽  
Georgi Beev
Keyword(s):  
Wastewater Treatment ◽  
Sewage Sludge ◽  
Wastewater Treatment Plants ◽  
Poultry Meat ◽  
Plate Count ◽  
Lumbricus Rubellus ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
E Coli

The purpose of this study was to make an agro-ecological characterization of vermicompost (VC) produced from sewage sludge (SS). As a substrate, SS from municipal and poultry meat processing enterprise wastewater treatment plants (MTP and PTP, respectively) was utilized. The substrates were vermicomposted by Red Californian earthworm (Lumbricus rubellus) for 120 days. For VC quality assessment, 19 physicochemical and 6 microbiological parameters were used. The evaluation of physicochemical parameters was done according to ISO standard methods and microbiological analysis-by plating 1 mL of sample dilutions on selective, chromogenic culture medium sheets. It was found that the vermicompost from MTP (VC-M) had higher levels of EC, mineral elements (N, P and K compounds in forms available to plants), heavy metals (Mn, Cu, Zn, Cr, Ni, Pb, Cd) and coliforms, and lower levels of pH, TOC, C/N ratio, Fe, total plate count (TPC), Enterobacteriaceae and Salmonella spp. counts compared to VC from PTP (VC-P). During the vermicomposting process, the substrates from both wastewater treatment plants (TPs) showed similar trends towards decrease in pH, TOC, N-NH4+, C/N ratio, TPC, coliforms, E. coli, Enterobacteriaceae and Salmonella spp. counts, whereas the opposite trends were established for EC, TKN, N-NO3-, TP, P2O5, TK, and K2O values. The vermicomposting had a negligible effect on heavy metal concentrations. In the final substrates E. coli were not detected, while the bacterial spore forms (Clostridium perfringens) were not eliminated. The final substrates cannot be used as fertilizers or soil amendments because of the presence of Salmonella spp. and C. perfringens over the permissible limits according to EU and Bulgarian regulations.

scholarly journals Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

2021 ◽  
Vol 11 (6) ◽  
pp. 2680
Author(s):  
Veronika Lehotová ◽  
Veronika Antálková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Early Stage ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
E Coli ◽  
Log Reduction ◽  
Milk Coagulation ◽  
Yeasts And Molds ◽  
Entire Storage Period ◽  
Cheese Production

To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.

scholarly journals Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging

2021 ◽  
Vol 10 (8) ◽  
pp. e4310816903
Author(s):  
Lucinéia Aparecida Cestari ◽  
Monica Regina da Silva Scapim ◽  
Grasiele Scaramal Madrona ◽  
Fábio Yamashita ◽  
Polyana Batoqui França Biondo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Thiobarbituric Acid ◽  
Active Packaging ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
E Coli ◽  
Staphylococcus Spp

The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.

scholarly journals Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 846-851
Author(s):  
I.T. Nur ◽  
B. Ghosh ◽  
M. Acharjee
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Quality Analysis ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Coliform Count

Along with the raw fishes, dry fishes also have a huge contribution to meet up the demand of protein in our daily meal. The assay of microbiological quality is therefore needed to ensure the public health safety. The present study was emphasized on the existence of pathogenic bacteria in raw and dry fish. A total of 50 samples of raw fishes and sun-dried fishes was accumulated aseptically for microbiological quality analysis. Isolation of bacteria was done by spread plate method. All the samples including both (raw and dry) fishes harbored bacteria and fungi up to 106 CFU/g. E. coli was found in all samples as a specific pathogen. In case of raw fishes total viable count (TVC) and total coliform count (E. coli) were recorded up to 2.5x106 CFU/g and 5.2 x104 CFU/g respectively whereas a significant load of Salmonella spp. was observed in almost all samples. Staphylococcus spp. and Pseudomonas spp. were present up to 5 x102 CFU/g and 1.8 x 102 CFU/g respectively. Likewise, total viable count (TVC), total coliform count (E. coli) and fungal load were recorded in dry fish up 3.50 x 105 CFU/g, 1.2 x103 CFU/g respectively. Fungal growth was observed in all experimental raw and dried fishes. For most of the pathogenic isolates, higher rates of resistance were found against Ceftriaxone, Penicillin, Nalidixic acid, Neomycin. On the other hand, most of the isolates were found to retain higher sensitivity against Imipenem, Ciprofloxacin, Tetracyclin and Amoxicillin. This data suggested that the dry fish harbored fewer bacteria than raw fish and sun drying method is still a useful technique for the preservation of fish.

scholarly journals Occurrence, Distribution and Antibiotic Sensitivity Pattern of Bacteria Isolated from Some Selected Fishes Sold in Bodija Market, Ibadan, Nigeria

2019 ◽  
pp. 1-7
Author(s):  
O. B. Balogun ◽  
O. Ogunsanmi ◽  
I. O. Olutimehin
Keyword(s):  
Antibiotic Sensitivity ◽  
Microbiological Analysis ◽  
Zone Of Inhibition ◽  
Salmonella Spp ◽  
Prochilodus Lineatus ◽  
E Coli ◽  
Sensitivity Pattern ◽  
Fish Samples ◽  
Shigella Spp ◽  
Ibadan Nigeria

Fish constitutes the cheapest source of animal protein in the world. The nutritional qualities and the shelf ability of fish can be affected due to microbial contamination after harvesting. Hence, this study is designed to investigate the microbiological analysis of fish and the antibiotic sensitivity pattern of the isolated bacteria from some selected fish sold in Bodija Market in Ibadan, Nigeria. Three different fish samples: Catfish (Clarias gariepinus), Sabalo fish (Prochilodus lineatus) and Tadpole fish (Raniceps raninus) were bought from Bodija market in an ice packed bag and then transported to Microbiology laboratory for further analyses. Microbial analysis were carried out using serial dilution and pour plate methods. The antibiotic sensitivity pattern on the bacteria isolates were carried out using commercial antibiotics. E. coli, Pseudomonas aureginosa, Staphylococcus aureus, Serratia spp, Klebsiella spp, Salmonella spp, Shigella spp were isolated. Gram negative bacteria were more susceptible to most of the antibiotics used than gram positive bacteria. E. coli showed the highest susceptibility to all the antibiotics with varied zone of inhibitions. Salmonella spp show the highest susceptibility to septrin with the lowest zone of inhibition to pefloxacin. Shigella spp had the lowest zone of inhibition to gentamycin, rocephin, septrin and erythromycin when compared to other bacterial isolates. Serratia spp exhibited highest zone of inhibition to gentamycin. Fish contamination can be averted by employing good environmental conditions and preservation methods to avoid spoilage. The antibiotics sensitivity showed that all the bacteria isolated were more susceptible to antibiotics, thereby developing a resistant strain.

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