scholarly journals Caracterizações microbiológica e físico-química de pólens armazenados por abelhas sem ferrão

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Marivalda Figueredo Santa Bárbara ◽  
Cerilene Santiago Machado ◽  
Geni da Silva Sodré ◽  
Fabiane de Lima Silva ◽  
Carlos Alfredo Lopes de Carvalho
Keyword(s):  
Escherichia Coli ◽  
Salmonella Spp ◽  
Melipona Subnitida

Resumo O estudo foi realizado com o objetivo de verificar tanto a condição microbiológica quanto as diferenças físico-químicas existentes em pólens armazenados por diferentes espécies de abelhas sem ferrão no Nordeste do Brasil. Os pólens armazenados foram coletados nas colônias mantidas em meliponários das seguintes espécies: Melipona subnitida, M.scutellaris, M. mandacaia, Scaptotrigona sp. e Frieseomellita varia. Com relação às análises de qualidade microbiológica, as mesmas foram realizadas em micro-organismos indicadores de qualidade comercial (mesófilos, bolores e leveduras), qualidade sanitária (Staphylococcus coagulase positiva, coliformes fecais e Escherichia coli), e de segurança (esporos de Clostridium sulfito redutores e Salmonella spp.). Para os parâmetros físico-químicos, os mesmos foram avaliados de acordo com a exigência do Regulamento Técnico (RT) de qualidade para pólen apícola, e também para compostos fenólicos. Todas as amostras apresentaram condição microbiológica de acordo com as recomendações aceitáveis para o consumo humano. Os resultados confirmaram as diferenças na composição físico-química do pólen armazenado das cinco espécies; no entanto, houve formação de três grupos de pólens armazenados com base nos parâmetros físico-químicos. As amostras da espécie M. scutellaris apresentaram conteúdo de compostos fenólicos cinco vezes mais elevado aos outros méis das espécies avaliadas. Logo, este estudo permitiu conhecer a composição dos pólens armazenados por abelhas sem ferrão, por conseguinte reforçando a necessidade de reformular o Regulamento Técnico (RT) existente no Brasil para pólen apícola, de forma a abranger os pólens armazenados das espécies nativas.

Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers

2021 ◽  
pp. 103830
Author(s):  
Arícia Possas ◽  
Guiomar Denisse Posada-Izquierdo ◽  
Gonzalo Zurera ◽  
Fernando Pérez-Rodríguez
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Salmonella Spp

scholarly journals Prevalence and antimicrobial resistance of Salmonella spp. and Escherichia coli isolated from pigs at slaughterhouses in Korea

2011 ◽  
Vol 5 (7) ◽  
pp. 823-830 ◽  
Author(s):  
Bi Kim Hyo ◽  
Baek Hyun ◽  
Lee SooJin ◽  
Jang YangHo ◽  
Jung SukChan ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Resistance ◽  
Salmonella Spp

scholarly journals Assessment of Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from Restaurants of Kathmandu City

1970 ◽  
Vol 9 ◽  
pp. 49-56
Author(s):  
Poonam Thapa ◽  
Anjana Singh ◽  
Tika Bahadur Karki
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fast Food ◽  
Proper Time ◽  
Hazard Analysis ◽  
Control Point ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Critical Control Point ◽  
Mold Count

Hazard analysis critical control point (HACCP) module was prepared for one of the most popular fast food momo (chicken momo and buff momo). For this, hazard analysis was conducted in eight different restaurants of Katmandu city by observing all the steps of preparation, monitoring time-temperature throughout the preparation process and collecting samples of different stages of these food. The samples were assessed for total aerobic mesophilic count (TAMC), total coliform count, total Staphylococcus aureus count, total yeast and mold count, detection of Salmonella spp. and Escherichia coli. During preparation of chicken momo, the highest TAMC, yeast and mold count, coliform and S. aureus count were found to be 2.8 × 106cfu/g, 2.1 × 103cfu/g, 1.92 × 105cfu/g and 3.4 × 103cfu/g respectively. While preparation of buff momo, the highest TAMC, yeast and mold count, coliform count and S. aureus count were found to be 2.82 × 106cfu/g, 1.9 × 103cfu/g, 2.1 × 105cfu/g and 2.8 × 103cfu/g respectively. These values and near to these values too were obtained from the samples of pickles, spices, raw momo, mixture of minced meat with spices and raw meat. The organisms originally present in the raw materials were subsequently transmitted to all the preparatory stages but was not observed after steaming and hence the final steamed product of both kinds of momo were free from microorganisms. Thus from the above findings, it was concluded that steaming was the main critical control point (CCP), which if done for proper time and temperature, can eliminate all the contaminating organisms. Key words: coliform count, critical control point, hazard analysis, Staphylococcus aureus, Escherichia coli, Salmonella spp DOI: 10.3126/njst.v9i0.3164 Nepal Journal of Science and Technology 9 (2008) 49-56

scholarly journals Impact of Different Carbon Sources on the in vitro Growth and Viability of Escherichia coli (SUBE01) and Salmonella spp. (SUBS01) Cells

2016 ◽  
pp. 39-44
Author(s):  
Ifra Tun Nur ◽  
Jannatun Tahera ◽  
Md Sakil Munna ◽  
M Majibur Rahman ◽  
Rashed Noor
Keyword(s):  
Escherichia Coli ◽  
Bacterial Growth ◽  
Culture Media ◽  
Bacterial Species ◽  
Carbon Sources ◽  
Growth Dynamics ◽  
Luria Bertani ◽  
Tween 20 ◽  
Salmonella Spp

With a previous observation of Escherichia coli growth cessation along with temperature variation within three different bacteriological culture media (nutrient agar, Luria-Bertani agar and minimal agar), current investigation further depicted on the possible growth dynamics of Escherichia coli (SUBE01) and Salmonella (SUBS01) growth and viability upon supplementation of different carbon sources (dextrose, sucrose, lactose, glycerol and tween 20) at 37°C under the aeration of 100 rpm. Viability of the tested bacterial species was assessed through the enumeration of the colony forming unit (cfu) appeared upon prescribed incubation for 12-24 hours on different agar plates consisting of the above mentioned carbon sources. Besides, to inspect the cellular phenotypic changes, morphological observations were conducted under the light microscope. Variations in bacterial growth (either growth acceleration or cessation) were further noticed through the spot tests on the agar plates. Considerable shortfalls in the culturable cells of E. coli and Salmonella spp. were noted in the minimal media separately consisting of sucrose, lactose, glycerol or tween 20 while an opposite impact of accelerated growth was noticed in the media supplied with dextrose. The data revealed a hierarchy of consequence of carbon sources as nutrient generators whereby the favourable bacterial growth and survival order of the carbon sources was estimated as dextrose > glycerol > lactose > tween 20 > sucrose.Bangladesh J Microbiol, Volume 32, Number 1-2,June-Dec 2015, pp 39-44

scholarly journals Occurrence and antimicrobial susceptibility of Escherichia coli and Salmonella spp. isolated from zoom-koom beverage and ice in Ouagadougou, Burkina Faso

2014 ◽  
Vol 8 (35) ◽  
pp. 3243-3249 ◽  
Author(s):  
Bsadjo-Tchamba Gertrude ◽  
Ibrahim Bawa Hadiza ◽  
Nzouankeu Ariane ◽  
Juste O. Bonkoungou Isidore ◽  
Zongo Cheikna ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Burkina Faso ◽  
Antimicrobial Susceptibility ◽  
Salmonella Spp

scholarly journals Antibiotic-resistant Escherichia coli and Salmonella spp. associated with dairy cattle and farm environment having public health significance

2019 ◽  
Vol 12 (7) ◽  
pp. 984-993 ◽  
Author(s):  
Md. Abdus Sobur ◽  
Abdullah Al Momen Sabuj ◽  
Ripon Sarker ◽  
A. M. M. Taufiqur Rahman ◽  
S. M. Lutful Kabir ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Resistance Genes ◽  
One Health ◽  
Dairy Farm ◽  
Antibiotic Resistance Genes ◽  
Salmonella Spp ◽  
Antibiotic Resistant ◽  
E Coli

Aim: The present study was carried out to determine load of total bacteria, Escherichia coli and Salmonella spp. in dairy farm and its environmental components. In addition, the antibiogram profile of the isolated bacteria having public health impact was also determined along with identification of virulence and resistance genes by polymerase chain reaction (PCR) under a one-health approach. Materials and Methods: A total of 240 samples of six types (cow dung - 15, milk - 10, milkers' hand wash - 10, soil - 10 water - 5, and vegetables - 10) were collected from four dairy farms. For enumeration, the samples were cultured onto plate count agar, eosin methylene blue, and xylose-lysine deoxycholate agar and the isolation and identification of the E. coli and Salmonella spp. were performed based on morphology, cultural, staining, and biochemical properties followed by PCR. The pathogenic strains of E. coli stx1, stx2, and rfbO157 were also identified through PCR. The isolates were subjected to antimicrobial susceptibility test against 12 commonly used antibiotics by disk diffusion method. Detection of antibiotic resistance genes ereA, tetA, tetB, and SHV were performed by PCR. Results: The mean total bacterial count, E. coli and Salmonella spp. count in the samples ranged from 4.54±0.05 to 8.65±0.06, 3.62±0.07 to 7.04±0.48, and 2.52±0.08 to 5.87±0.05 log colony-forming unit/g or ml, respectively. Out of 240 samples, 180 (75%) isolates of E. coli and 136 (56.67%) isolates of Salmonella spp. were recovered through cultural and molecular tests. Among the 180 E. coli isolates, 47 (26.11%) were found positive for the presence of all the three virulent genes, of which stx1 was the most prevalent (13.33%). Only three isolates were identified as enterohemorrhagic E. coli. Antibiotic sensitivity test revealed that both E. coli and Salmonella spp. were found highly resistant to azithromycin, tetracycline, erythromycin, oxytetracycline, and ertapenem and susceptible to gentamycin, ciprofloxacin, and imipenem. Among the four antibiotic resistance genes, the most observable was tetA (80.51-84.74%) in E. coli and Salmonella spp. and SHV genes were the lowest one (22.06-25%). Conclusion: Dairy farm and their environmental components carry antibiotic-resistant pathogenic E. coli and Salmonella spp. that are potential threat for human health which requires a one-health approach to combat the threat.

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