scholarly journals Comparative Studies Concerning Microbial Quality of Ecological and Conventional Milk

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen LAZAR ◽  
Ancuta Mihaela ROTAR ◽  
Sorin APOSTU ◽  
Georgiana BUZGAU
Keyword(s):  
Microbiological Quality ◽  
Quality Criteria ◽  
Best Interests ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Commission Regulation ◽  
Microbiological Parameters ◽  
Microbiological Criteria ◽  
Quality Of Milk

The quality and safety of grocery became a consumers’ right that affects directly the quality of life. Thus, the issues referring to the safety of grocery is in the center of attention of the institutions created for protecting the customers’ best interests. The bio milk can be defined as milk with zero quality defects. This means that the milk corresponds to all quality criteria, respectively nutritional, sanitary, bacteriologic, technologic, sensorial, and psycho-social. The microbiological analyses that are described in the paper have the purpose of monitoring the microbiological parameters listed COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 laying down specific hygiene rules for food of animal origin. The research was made during the validity period of the 3 types of milk that were studied (eco milk, UHT milk, conventional) respectively the product in the first day of validity, in the middle of the validity period and in the last day of validity. The methods used represented both rapid and classic standardized techniques, using media of enrichment, isolation and confirmation, characteristic to each method. After the realised determinations referring to some microbiological characteristics of the conventional and ecological milk, through the validity period were observed some alterations related to the microbiological quality of milk.

scholarly journals An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

2017 ◽  
Vol 145 (7) ◽  
pp. 1500-1509 ◽  
Author(s):  
F. JØRGENSEN ◽  
L. SADLER-REEVES ◽  
J. SHORE ◽  
H. AIRD ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Chicken Liver ◽  
Animal Origin ◽  
Protection Agency ◽  
E Coli ◽  
Food Of Animal Origin ◽  
Colony Forming Units ◽  
Cooked Food ◽  
Foie Gras

SUMMARYThis observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.

scholarly journals Microbiological quality of food of animal origin commercialized in Minas Gerais

2013 ◽  
Vol 15 (2) ◽  
pp. 49-59 ◽  
Author(s):  
Bruno Ricardo de Castro Leite Júnior ◽  
Patrícia Martins de Oliveira ◽  
Franklin Júnior Moreira da Silva ◽  
Maurilio Lopes Martins
Keyword(s):  
Microbiological Quality ◽  
Minas Gerais ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Quality Of Food

scholarly journals Evaluation of the effect of cooling on the microbiological quality of lamb carcasses

2021 ◽  
Vol 7 (3) ◽  
pp. 179-184
Author(s):  
Yasemin Yalçın ◽  
Pelin Koçak Kızanlık ◽  
Cemil Şahiner ◽  
Ergün Ömer Göksoy
Keyword(s):  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Salmonella Spp ◽  
Cooling Stage ◽  
Commission Regulation ◽  
Microbiological Criteria ◽  
European Union Commission ◽  
The Mean ◽  
Aseptic Conditions

This study aimed to determine the effects of cooling on microbiological quality of lamb carcasses. Total Aerobic Bacteria Count (TABC), Enterobactericeae counts and the presence of Salmonella spp. were investigated in accordance with the Turkish Food Codex Regulation on Microbiological Criteria and European Union Commission Regulation 2073/2005. Sampling was carried out on aseptic conditions from the surface of 25 randomly selected lambs brought to slaughterhouse. The results showed that the mean TABC were 2.24±0.087 log cfu/cm2 before cooling and 2.41±0.061 log cfu/cm2 after cooling (P>0.05). The mean Enterobactericeae count was 0.21±0.11 log cfu/cm2 before cooling and 0.69±0.13 log cfu/cm2 after cooling (P<0.01). Furthermore, Salmonella spp. were determined on 3 carcasses before cooling and one another carcass after cooling. The influence of cooling on categorisation according to the legislations presented that it could potentially improve the numbers of acceptable carcasses for TABC and Salmonella spp. Nevertheless, the results exhibited that the hygiene and cooling stage of the slaughter line must be re-evaluated in terms of HACCP requirements and that corrective measures/actions must be taken.

Comparison and Evaluation of Different Microbiological Quality Criteria for Shellfish and Shellfish-Growing Waters

1993 ◽  
Vol 27 (3-4) ◽  
pp. 31-34 ◽  
Author(s):  
E. Martinez-Manzanares ◽  
M. A. Moriñigo ◽  
D. Castro ◽  
M. C. Balebona ◽  
J. J. Borrego
Keyword(s):  
Sea Water ◽  
Microbiological Quality ◽  
Quality Criteria ◽  
Human Consumption ◽  
Faecal Coliforms ◽  
Mediterranean Countries ◽  
Four Seasons ◽  
Microbiological Criteria ◽  
Chamelea Gallina ◽  
Log Normal

The objective of this study is to compare different microbiological criteria based on the control of shellfish-growing waters and shellfish flesh, to assess the microbiological quality of the shellfish harvested in a marine zone affected by discharges of a moderately polluted river. Two species of shellfish grown in Mediterranean countries, cockles (Cardium edule) and striped venus (Chamelea gallina) were chosen to carry out this study. A total of 55 samples of diellfish and sea water were collected over the four seasons of the year. According to the results obtained, the US, EEC and Spanish criteria, based on the level of faecal coliforms in shellfish flesh, guaranteed appropriately their safety for human consumption, but among the criteria based on the level of Escherichia coli, only the Australian criterion has been shown to be totally safe, this microorganism being the best indicator of the presence of Vibrio parahaemolyticus and Salmonella. For the criteria based on the analysis of indicators in seawater, the indicators which relate to the age of faecal pollution, such as spores of clostridium sulfite reducer and faecal streptococci are the best indexes of the presence of pathogens in shellfish. Furthermore, criteria that establish the percentage of water samples that fulfill the microbiological level specified, or log-normal distributions of indicators such as total coliforms, faecal coliforms and E. coli, are better than mean counts.

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

The microbiological quality of milk produced in the Balearic islands

1995 ◽  
Vol 5 (1) ◽  
pp. 69-74 ◽  
Author(s):  
A. Soler ◽  
C. Ponsell ◽  
M. De Paz ◽  
M. Nuñez
Keyword(s):  
Microbiological Quality ◽  
Balearic Islands ◽  
Quality Of Milk

scholarly journals Evaluation of Meat Used for Human Consumption in Latvia

2012 ◽  
Vol 66 (3) ◽  
pp. 87-95
Author(s):  
Aleksandrs Jemeļjanovs ◽  
Inese Zītare ◽  
Ināra Helēna Konošonoka ◽  
Vera Krastiņa ◽  
Lîga Proškina ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Production Costs ◽  
Poultry Meat ◽  
Animal Origin ◽  
Human Consumption ◽  
Broiler Meat ◽  
Beef Breed ◽  
Food Of Animal Origin ◽  
Cattle Herds

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.

Assessment of the Microbiological Quality of Meat Pies from Retail Sale in England 2013

2016 ◽  
Vol 79 (5) ◽  
pp. 781-788 ◽  
Author(s):  
JIM McLAUCHLIN ◽  
HEATHER AIRD ◽  
ANDRE CHARLETT ◽  
NICOLA ELVISS ◽  
ANDREW FOX ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Foodborne Illness ◽  
Indicator Organisms ◽  
E Coli ◽  
Microbiological Parameters ◽  
Bacillus Spp ◽  
The Individual ◽  
Coagulase Positive Staphylococci

ABSTRACT Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp. including B. cereus (ISO 1737), Escherichia coli (ISO 16649), Enterobacteriaceae (ISO 21528), and aerobic colony counts (ACCs; ISO 4833). Microbiological quality was satisfactory in 94% of samples, borderline in 5%, and unsatisfactory in 1%. The proportion of pies from markets that were borderline or unsatisfactory significantly increased, and the proportion of borderline or unsatisfactory pies from supermarkets significantly decreased. Among the refrigerated (0 to 15°C) pies, microbiological quality significantly decreased in pies stored at &gt;8°C and further significantly decreased at in pies stored at ambient temperature (&gt;15 to 25°C). Samples collected at 25 to 40°C had the highest proportion of borderline or unsatisfactory results, but results improved in pies stored at &gt;40°C. The most common cause for borderline or unsatisfactory results was elevated ACCs (5% of all samples). Within the individual microbiological parameters, borderline or unsatisfactory results resulted from elevated Enterobacteriaceae or Bacillus levels (10 samples for each), C. perfringens levels (2 samples), and S. aureus or E. coli levels (1 sample each). L. monocytogenes was recovered from one pie at &lt;10 CFU/g. A literature review revealed a range of microbiological hazards responsible for food poisoning and meat pie consumption, and surveillance data from 1992 to 2012 from England indicated that C. perfringens was the most commonly reported cause of outbreaks of foodborne illness.

Survival of bacteria of laboratory animal origin on cage bedding and inactivation by hydrogen peroxide vapour

2016 ◽  
Vol 51 (4) ◽  
pp. 412-421 ◽  
Author(s):  
Laurentiu Benga ◽  
W Peter M. Benten ◽  
Eva Engelhardt ◽  
Christina Gougoula ◽  
Roland Schulze-Röbbecke ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Laboratory Animal ◽  
Bacterial Species ◽  
Klebsiella Oxytoca ◽  
Survival Rates ◽  
Microbiological Quality ◽  
Animal Origin ◽  
Bacterial Survival ◽  
E Coli

This study aims to determine the ability of laboratory animal bacteria to resist desiccation and inactivation by hydrogen peroxide vapour (HPV) on paper bedding pieces. Bedding pieces were saturated with bacterial suspensions in water or 2% (w/v) bovine serum albumin (BSA) in water, and held in a mouse facility. Viable counts showed variable survival rates over time for the bacterial species used ([ Pasteurella] pneumotropica, Muribacter muris, Pseudomonas aeruginosa, Acinetobacter redioresistens, Escherichia coli, Klebsiella oxytoca, Bordetella bronchiseptica, Bordetella hinzii, Enterococcus faecalis, β-haemolytic Streptococcus spp., Staphylococcus aureus and Staphylococcus xylosus). Overall, BSA increased bacterial survival in the bedding pieces. The survival rates of Bacillus safensis were not influenced by BSA but depended on sporulation. When bedding pieces and Petri dishes inoculated with E. coli, P. aeruginosa and S. aureus were subjected to HPV disinfection, all bacterial species on the bedding pieces inoculated with bacterial suspensions in water were readily inactivated. By contrast, S. aureus and P. aeruginosa, but not E. coli cells survived HPV treatment in high numbers when inoculated on bedding pieces as a BSA suspension. Notably, all three bacterial species were readily inactivated by HPV even in the presence of BSA when smeared on smooth surfaces. In conclusion, the suspension medium and the carrier can influence the environmental survival and susceptibility of bacterial species to HPV. Our results may help to develop standard protocols that can be used to ensure the microbiological quality of experimental rodent housing.

scholarly journals Microbiological quality of well water from Koprivnica-Križevci County in 2018

2021 ◽  
Vol 8 (1-2) ◽  
pp. 11-16
Author(s):  
Sanja Furmeg ◽  
Lana Feher Turković ◽  
Ana Mojsović-Ćuić ◽  
Vesna Jaki Tkalec ◽  
Maja Kiš
Keyword(s):  
Drinking Water ◽  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Well Water ◽  
The Public ◽  
Enterococcus Spp ◽  
High Incidence ◽  
Microbiological Parameters ◽  
Private Wells

In this study, microbiological quality of drinking water deriving from the private wells from Koprivnica-Križevci County was investigated. A total of 287 samples from different locations were collected during 2018 and analysed for the following microbiological parameters: total coliforms, Escherichia coli, Enterococcus spp., Clostridium perfringens, Pseudomonas aeruginosa, and the number of aerobic heterotrophic bacteria at 36 °C and 22 °C. The results showed that 24 % of the analysed water samples were of unsatisfactory microbiological quality, with high incidence of faecal contamination. Well water is still the main source of drinking water for many residents of this County, especially in its rural parts, so continuous monitoring and disinfection of drinking water deriving from private wells is of exceptional importance for the public health.

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