scholarly journals Contributions to the Knowledge of Microbiological Quality of Pasteurized Melange Produced in Romania

2016 ◽  
Vol 73 (2) ◽  
pp. 139 ◽  
Author(s):  
Andreea Catalina NISTOR ◽  
Lucia Iuliana NISTOR ◽  
Claudia Gabriela DUMINICA ◽  
Marius Giorgi USTUROI
Keyword(s):  
Heat Treatment ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
Pseudomonas Spp ◽  
Egg Products ◽  
Bacillus Spp ◽  
Microbiological Indicators ◽  
Production Conditions

Today's consumers show an affinity for quality products produced under production conditions that strictly observes the principles of food safety. Bacterial contamination of eggs and egg products can thus be a source of disease for the human consumer with the necessary effects on the sector of activity.The term "egg products" defines the components of the egg (separate or as a mixture-melange) released from their shell and submitted to a heat treatment, they are forming foods rich in protein, vitamins and trace elements of high quality . The purpose of this study was to establishing and monitoring the microbiological indicators of melange produced in our country. The study was carried out on the pasteurized egg mix, packaged "bag-in-box" (5 units package), and stored for a period of 25 days at the temperature recommended by the manufacturer (0 ... + 4 °C). The actual analysis is to determine NTGMA, Enterobacter spp., Bacillus spp., Pseudomonas spp., and Salmonella spp. Regarding developments of NTGMA in pasteurized melange stored for 25 days, our data showed an increase of 75.22% compared to the situation found on fresh product (3.656 log cfu/ml vs 6.406 log cfu/ml). The situation was similar for Enterobacter spp. (119.64% increase), Bacillus spp. (76.27% increase) and Pseudomonas spp. (58.72% increase). Salmonella spp. was not identified in the product tested by us. The heat treatment of pasteurized liquid melange does not destroy completely the initial microbial load, therefore certain precautions are needed to store these foods.

scholarly journals Microbiological quality of honey from stingless bee, jandaíra (Melipona subnitida), from the semiarid region of Brazil

2018 ◽  
Vol 48 (9) ◽  
Author(s):  
Carolina de Gouveia Mendes da Escóssia Pinheiro ◽  
Maria Rociene Abrantes ◽  
Rodrigo Otávio Silveira Silva ◽  
Carlos Augusto Oliveira Junior ◽  
Francisco Carlos Faria Lobato ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Stingless Bee ◽  
Semiarid Region ◽  
Salmonella Spp ◽  
Mesophilic Bacteria ◽  
Melipona Subnitida ◽  
Bacillus Spp ◽  
Staphylococcus Spp

ABSTRACT: The aim of this study was to evaluate the presence of microorganisms in honey produced by the stingless bee (SB) jandaíra (Melipona subnitida) from the semiarid region of Brazil. Thirty-five samples were analyzed and all of them were positive for mesophilic bacteria, coliforms at 45°C, fungi, and yeast. Staphylococcus spp. were identified in 85.7%, while Bacillus spp. were detected in 34.3% of honey samples. DNAs of Clostridium perfringens and C. botulinum were detected in 40% and 2.8% of the samples, respectively. Salmonella spp. and C. difficile were not detected. The present research revealed a great diversity of microorganisms in honey produced by jandaíra.

scholarly journals Comparative study on the microbiological quality of vegetables collected from local markets and super shops of Dhaka city

2021 ◽  
Vol 11 (1) ◽  
pp. 24-27
Author(s):  
Mofijur Rahman Mamum ◽  
Kamal Kanta Das ◽  
Md Sohel Rana ◽  
Halimatus Sadia Tanim ◽  
Farahnaaz Feroz
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Local Market ◽  
Salmonella Spp ◽  
Pseudomonas Spp ◽  
Vegetable Samples ◽  
Lady’S Finger ◽  
Bacteria And Fungi

Vegetables are major source of vitamins and fibers but presence of pathogens in salad vegetables can cause outbreak of diseases. Several studies have been conducted on commonly consumed vegetables so far to detect the level of microbial contamination. However, few of them compare the microbial quality of local and super shop vegetables. The present study was conducted for microbiological assessment and comparing four types of vegetables collected from two different market conditions. In this study, Green chili (Capsicum frutescens L.), Tomato (Solanum lycopersicum), Coriander (Coriandrum sativum) and Lady’s finger (Abelmoschus esculentus) were analyzed to determine Total Viable Bacterial (TVB) Counts, Total Fungal (TF) Counts, Total Coliform Counts (TCC), Total Fecal Coliform (TFC) Counts and occurrence of Staphylococcus aureus, Pseudomonas spp., Listeria spp., Bacillus spp., Salmonella spp., and Vibrio spp. Among these microorganisms, Klebsiella spp. and Pseudomonas spp. were significantly present in coriander of both local market and super shop. All pathogenic bacteria and fungi were found in huge amounts in the vegetable samples of the local market. Although some pathogenic bacteria and fungi were also found in the same samples of the super shop, relatively lower than the local market’s vegetables. In conclusion, contamination in collected vegetable samples were not acceptable but comparatively higher load in local market samples indicated that the hygienic condition in these markets is not sufficiently maintained. Stamford Journal of Microbiology, Vol.11 (1) 2021: 24-27

Fungi as environmental microbiological indicators

1998 ◽  
Vol 38 (12) ◽  
pp. 155-162 ◽  
Author(s):  
B. Mendes ◽  
P. Urbano ◽  
C. Alves ◽  
J. Morais ◽  
N. Lapa ◽  
...  
Keyword(s):  
Coastal Area ◽  
Microbiological Quality ◽  
Indicator Organisms ◽  
Saprophytic Fungi ◽  
Keratinolytic Fungi ◽  
Quality Objective ◽  
Microbiological Indicators ◽  
Satisfactory Quality

An evaluation of the mycological quality of the sand beaches of the Lisboa and Vale do Tejo coastal area in Portugal was undertaken in May-October 1994. The keratinolytic fungi, yeasts, potential pathogenic and allergic and/or environmental saprophytic fungi were analysed. The results for the yeast Candida were evaluated according to the “Proposed Guidelines for the Microbiological Quality of Sand”. The data showed good/satisfactory quality of the sand beaches for the genus Candida. The results indicate that the allergic and/or environmental saprophytic fungi were the most common in sand beaches. The fungi Scopulariopsis and the yeast Candida could be used as specific indicator organisms of sand beaches quality. A new quality objective is introduced that will contribute to improve the sand beaches quality.

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 Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2723
Author(s):  
Evgenia D. Spyrelli ◽  
Christina Papachristou ◽  
George-John E. Nychas ◽  
Efstathios Z. Panagou
Keyword(s):  
Support Vector Machines ◽  
Discriminant Analysis ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Support Vector ◽  
Classification Models ◽  
Pseudomonas Spp ◽  
Vector Machines ◽  
Ft Ir

Fourier transform infrared spectroscopy (FT-IR) and multispectral imaging (MSI) were evaluated for the prediction of the microbiological quality of poultry meat via regression and classification models. Chicken thigh fillets (n = 402) were subjected to spoilage experiments at eight isothermal and two dynamic temperature profiles. Samples were analyzed microbiologically (total viable counts (TVCs) and Pseudomonas spp.), while simultaneously MSI and FT-IR spectra were acquired. The organoleptic quality of the samples was also evaluated by a sensory panel, establishing a TVC spoilage threshold at 6.99 log CFU/cm2. Partial least squares regression (PLS-R) models were employed in the assessment of TVCs and Pseudomonas spp. counts on chicken’s surface. Furthermore, classification models (linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), support vector machines (SVMs), and quadratic support vector machines (QSVMs)) were developed to discriminate the samples in two quality classes (fresh vs. spoiled). PLS-R models developed on MSI data predicted TVCs and Pseudomonas spp. counts satisfactorily, with root mean squared error (RMSE) values of 0.987 and 1.215 log CFU/cm2, respectively. SVM model coupled to MSI data exhibited the highest performance with an overall accuracy of 94.4%, while in the case of FT-IR, improved classification was obtained with the QDA model (overall accuracy 71.4%). These results confirm the efficacy of MSI and FT-IR as rapid methods to assess the quality in poultry products.

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 Bacterial Contamination of Street Vended Food Pani Puri Available in Janakpurdham, Dhanusha

2019 ◽  
Vol 6 ◽  
pp. 70-75
Author(s):  
Nagendra Prasad Yadav ◽  
Rakesh Kumar Yadav ◽  
Satyam Prakash
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Bacterial Contamination ◽  
Food Samples ◽  
Microbial Count ◽  
Microbiology Laboratory ◽  
Dilution Technique ◽  
Bacillus Spp ◽  
Klebsiella Spp

Objectives: To determine the level of bacterial contamination in food (Panipuri) available in market of Janakpur, Dhanusha, Nepal. Methods: Total 120 samples of Panipuri (60 solid matters and 60 masalaa Pani) collected aseptically from the market were transported to the microbiology laboratory and processed for microbial count by serial dilution technique. Microbial load and presence of pathogen were detected in each sample. Results: Analysis of the food samples revealed that 70% of Panipuri samples had high loads of bacterial pathogens such as Escherichia coli, Staphylococcus aureus, Klebsiella spp, Pseudomonas spp, Bacillus spp.  Conclusion: This study depicted that the street vended food Panipuri of Janakpur are highly contaminated with pathogenic bacteria which can cause health risk to consumers. Thus, it is suggested that regular monitoring of the quality of street foods must be practiced to avoid any food bone illness in future.

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

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