scholarly journals Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 183-186
Author(s):  
A. Landfeld ◽  
M. Karpíšková R Houška ◽  
K. Kýhos ◽  
P. Novotná
Keyword(s):  
Listeria Monocytogenes ◽  
Incubation Temperature ◽  
Chicken Meat ◽  
Raw Material ◽  
Plate Count ◽  
Raw Meat ◽  
Total Plate Count ◽  
Measured Water ◽  
Number Of Bacteria ◽  
Storage Temperatures

Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0–7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log 1.5 CFU/g after 6 days, for temperatures 7 and 8.3°C about 2 log CFU/g (regarding to the starting counts). The prediction for listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4.9°C.

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals Pengaruh Lama Pemakaian Sediaan Kosmetik Bedak Padat Terhadap Cemaran Mikroba

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Munira Munira ◽  
Cut Fardilla ◽  
Noni Zakiah ◽  
Rasidah Rasidah ◽  
Muhammad Nasir
Keyword(s):  
Bacterial Contamination ◽  
Plate Count ◽  
Test Results ◽  
Food Control ◽  
Average Value ◽  
Total Plate Count ◽  
Compact Powder ◽  
Long Time ◽  
The Republic ◽  
Number Of Bacteria

Bedak adalah salah satu sediaan kosmetik yang dipakai dalam jangka waktu yang lama. Bedak yang digunakan akan terjadi kontaminasi bahkan semakin meningkat seiring dengan lamanya pemakaian. Faktor-faktor yang mempengaruhi antara lain penyimpanan, lingkungan, dan spons bedak. Penggunaan spons bedak merupakan salah satu sumber cemaran bakteri. Di mana penggunaan spons yang sama secara berulang-ulang dan bersentuhan langsung pada kulit dapat meningkatkan jumlah mikroba. Tujuan penelitian ini adalah untuk mengetahui pengaruh lamanya penyimpanan, pemakaian suatu sediaan kosmetik bedak padat terhadap tingkat cemaran mikroba. Sampel yang diuji adalah bedak padat yang belum dipakai dan yang telah dipakai selama 2 minggu. Hasil penelitian berupa jumlah cemaran bakteri (ALT) dibandingkan dengan syarat menurut Peraturan Kepala Pengawasan Obat dan Makanan RI No.HK.03.1.23.07.11.6662 Tahun 2011 yaitu tidak boleh melebihi 103 koloni/g. Hasil uji cemaran bakteripada sediaan bedak padat sebelum pemakaian mempunyai nilai rata-rata ALT 2,6 x 101koloni/g dan sesudah pemakaian mempunyai nilai rata-rata ALT 9,2 x 101 koloni/g. Nilai ALT yang diperoleh dari masing-masing sediaan kosmetik bedak padat telah memenuhi syarat.Hasil uji t dependen menunjukkan adanya perbedaan jumlah bakteri pada bedak padat sebelum dipakai dengan setelah dipakai selama 2 minggu (t = 0.000). Kata Kunci: Kosmetik, bedak padat, Angka Lempeng Total ABSTRACTPowder is one of the cosmetic preparations used for a long time. Powder that is used will occur contamination even increasing along with the length of usage. This can be caused by several factors including storage, environment, powder sponges and others. The use of powder sponges is one source of bacterial contamination. Where the use of the same sponge repeatedly and in direct contact with the skin can increase the number of microbes. The objective of study was to determine the effect of the duration of use of a compact powder cosmetic preparation on the level of microbial contamination. The samples tested were solid powder that has not been used and that has been used for 2 weeks. The results of the study were the Total Plate Count (TPC) compared to the Regulation of the Head of the Republic of Indonesia Drug and Food Control Number HK.03.1.23.07.11.6662 of 2011 concerning the Requirements for Microbial Pollution and Heavy Metals in Cosmetics which should not exceed 103 colonies / g. The test results of bacterial contamination on solid powder preparations before use have an average value of ALT 2,6 x 101 colony / g and after use have an average ALT value of 9.2 x 101 colony / g. The ALT value obtained from each compact powder cosmetic preparation has met the requirements. The results of the dependent t test showed a difference in the number of bacteria on solid powder before use with after being used for 2 weeks (t = 0.000). Keywords: Cosmetics, Compact Powder, Total Plate Count

STORAGE STABILITY OF COMMERCIAL MILK1

1968 ◽  
Vol 31 (12) ◽  
pp. 382-387 ◽  
Author(s):  
R. D. Finley ◽  
H. B. Warren ◽  
R. E. Hargrove
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Plate Count ◽  
Lag Phase ◽  
Decay Period ◽  
Total Plate Count ◽  
Product Acceptability ◽  
Iodine 131 ◽  
Storage Temperatures ◽  
Temperature Storage

Storage of fluid milk for extended times at low temperature appears feasible. The extended shelf life is long enough to allow a 100-fold decay of Iodine-131 under emergency conditions. This theoretical decay period may be 4 to 8 weeks depending on degree of contamination and extent of depositions on pasturage. Commercially produced summer milk stored at 32 F, averaged 4.4 weeks or 5 times its life at 45 F. Summer milks possessed twice the shelf life of winter milks. Shelf life was materially affected by pasteurization temperature, storage temperature, and season as determined by taste panel and bacteriological tests. Marked increases in shelf life were observed with reduced storage temperatures. Criteria for product acceptability were flavor score (35.0 or higher), total plate count, and psychrophilic plate count (less than 1 million per ml). UHT processing at 200 to 220 F for 0.5 to 16 sec yielded as much as 20 weeks acceptable shelf life at 32 F. A combination of UHT pasteurization, 32 F storage to the end of microbial lag phase, and repasteurization followed by refrigerated holding extended storage life to as much as 23 weeks, depending on storage temperature.

Effect of Native Microflora, Waiting Period, and Storage Temperature on Listeria monocytogenes Serovars Transferred from Cantaloupe Rind to Fresh-Cut Pieces during Preparation†

2012 ◽  
Vol 75 (11) ◽  
pp. 1912-1919 ◽  
Author(s):  
DIKE O. UKUKU ◽  
MODESTO OLANYA ◽  
DAVID J. GEVEKE ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Plate Count ◽  
Mesophilic Bacteria ◽  
Recent Outbreak ◽  
Plate Count Method ◽  
Fresh Cut ◽  
Native Microflora ◽  
And Storage ◽  
Storage Temperatures

The most recent outbreak of listeriosis linked to consumption of fresh-cut cantaloupes indicates the need to investigate the behavior of Listeria monocytogenes in the presence of native microflora of cantaloupe pieces during storage. Whole cantaloupes were inoculated with L. monocytogenes (108-CFU/ml suspension) for 10 min and air dried in a biosafety cabinet for 1 h and then treated (unwashed, water washed, and 2.5% hydrogen peroxide washed). Fresh-cut pieces (~3 cm) prepared from these melons were left at 5 and 10°C for 72 h and room temperature (20°C) for 48 h. Some fresh-cut pieces were left at 20°C for 2 and 4 h and then refrigerated at 5°C. Microbial populations of fresh-cut pieces were determined by the plate count method or enrichment method immediately after preparation. Aerobic mesophilic bacteria, yeast and mold of whole melon, and inoculated populations of L. monocytogenes on cantaloupe rind surfaces averaged 6.4, 3.3, and 4.6 log CFU/cm2, respectively. Only H2O2 (2.5%) treatment reduced the aerobic mesophilic bacteria, yeast and mold, and L. monocytogenes populations to 3.8, 0.9, and 1.8 log CFU/cm2, respectively. The populations of L. monocytogenes transferred from melon rinds to fresh-cut pieces were below detection but were present by enrichment. Increased storage temperatures enhanced the lag phases and growth of L. monocytogenes. The results of this study confirmed the need to store fresh-cut cantaloupes at 5°C immediately after preparation to enhance the microbial safety of the fruit.

scholarly journals Level of escherichia coli contamination of broiler chicken meat in Ambon City Market

2021 ◽  
Vol 883 (1) ◽  
pp. 012036
Author(s):  
I J Liur ◽  
M Veerman
Keyword(s):  
Broiler Chicken ◽  
Microbial Contamination ◽  
Sampling Technique ◽  
Chicken Meat ◽  
The Body ◽  
Plate Count ◽  
Broiler Meat ◽  
E Coli ◽  
Total Plate Count ◽  
Meat Markets

Abstract Chicken meat is a source of animal protein that is very popular with all people, especially in Indonesia. The meat also contains nutrients that are good for the body. However, broiler meat also has a weakness because it is a food that is easily damaged; most of the damage is caused by poor handling, thus providing opportunities for growth microbes. Broiler meat is easily contaminated by various microorganisms that are in the environment. This study aimed to determine the level of microbial contamination in broiler chicken meat in the Ambon city market. The study used a random sampling technique and used 12 samples from the market in Ambon city. Parameters of microbiologic status observed total plate count and E. coli. Data were described descriptively. The result showed that total plate count (TPC) and E-coli was not more than the standard. The microbial contamination of broiler chicken meat markets in Ambon city was not in excess with the National Standardization Agency (NSA, 2009). Thus, broiler meat is safe for consumption.

scholarly journals Aplikasi Kitosan Emerita sp. Sebagai Bahan Pengawet Alternatif pada Ikan Belanak (Mugil cephalus) [Chitosan Emerita sp. as a Preservative Alternative in Mugil cephalus]

2019 ◽  
Vol 11 (1) ◽  
pp. 34
Author(s):  
Khoeruddin Wittriansyah ◽  
Soedihono Soedihono ◽  
Dodi Satriawan3
Keyword(s):  
Acetic Acid ◽  
Lower Number ◽  
Mugil Cephalus ◽  
Plate Count ◽  
Chitosan Concentration ◽  
Organoleptic Test ◽  
Total Plate Count ◽  
Number Of Bacteria

AbstrakEmerita sp. dapat diolah kitosan sebagai alternatif bahan pengawet ikan. Tujuan penelitian ini adalah untuk mengetahui aktivitas kitosan Emerita sp. dalam menghambat pertumbuhan mikroorganisme pembusuk pada ikan sehingga dapat digunakan sebagai bahan pengawet alternatif. Sampel Emerita sp. diperoleh dari pesisir pantai Widarapayung,Cilacap. Karakteristik kitosan Emerita sp. dianalisa melalui uji FTIR dan uji proksimat. Aktivitas kitosan Emerita sp. sebagai pengawet ikan, dianalisa melalui uji organoleptik dan uji Total Plate Count (TPC). Ikan belanak direndam dalam larutan kitosan Emerita sp. pada konsentrasi 0,5%, 1,5%, dan 2%. Lama waktu perendaman yaitu 15 menit, 30 menit dan 60 menit. Pengamatan kemunduran mutu dilakukan pada jam ke 0, 10, 15 dan ke 24. Kontrol menggunakan asam asetat 1% dengan perendaman selama 15 menit. Hasil penelitian menunjukkan Nilai Derajat Deasetilisasi (DD) kitosan Emerita sp. adalah 92,5%. Hasil terbaik uji organoleptik ditunjukan pada kosentrasi kitosan 0,5 % dengan lama perendaman selama 60 menit dibandingkan kontrol. Uji (TPC) menunjukkan ikan dengan perendaman kitosan Emerita sp. 2% selama 60 menit, memiliki jumlah bakteri lebih rendah (2,7x106) daripada kontrol (3,2 x106). Bedasarkan hasil uji TPC dan Organoleptik, kitosan Emerita sp. memiliki aktivitas penghambat pertumbuhan mikroorganisme sehingga dapat digunakan sebagai alternatif bahan pengawet.AbstractEmerita sp. can be processed into chitosan as an alternative to fish preservatives. The purpose of this study was to determine chitosan from Emerita sp. in inhibiting the growth of decomposing microorganisms in fish so it can be used as alternative preservatives. Emerita sp. was obtained from the coast of Widarapayung, Cilacap. Characteristics of chitosan from Emerita sp. was analyzed through FTIR profileand proximate content. The activity of chitosan from Emerita sp. as a fish preservative, analyzed through organoleptic and total plate count (TPC) test. Bluespot mullet fish was soaked in chitosan from Emerita sp. at concentrations of 0.5%, 1.5%, and 2%. Soaking process took was 15, 30 and 60 minutes. Observations on fish decay was conducted at the hour of 0, 10, 15 and 24. Control used 1% of acetic acid with soaking process for 15 minutes. The results of the study showed that the degrees of deacetylization (DD) chitosan from Emerita sp. is 92.5%. The best results of organoleptic were shown on 0.5% chitosan concentration with 60 minutes soaked time compared to controls. TPC shows fish with the soaking process in chitosan Emerita sp. 2% for 60 minutes, having a lower number of bacteria (2,7x106) than the control (3,2 x106). Based on the results of the TPC and organoleptic test, chitosan Emerita sp. has activity inhibiting the growth of microorganisms so that it can be used as an alternative preservative.

scholarly journals Teknologi Marinasi Daging Ayam Broiler Dengan Ekstrak Buah Nenas (Ananas comosus (L). Merr) Terhadap Kualitas Mikrobiologi

2021 ◽  
Vol 11 (3) ◽  
pp. 211
Author(s):  
Ludfia Windyasmara ◽  
Ahimsa Kandi Sariri
Keyword(s):  
Broiler Chicken ◽  
Storage Time ◽  
Microbiological Quality ◽  
Inhibition Zone ◽  
Chicken Meat ◽  
Ananas Comosus ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Zone Of Inhibition ◽  
Total Plate Count

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract.   Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.

scholarly journals Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives

2017 ◽  
Vol 14 (1) ◽  
pp. 68
Author(s):  
Marlia Singgih Wibowo ◽  
Isra Muzakiyah ◽  
Betty Nurhayati ◽  
Tjokorde Armina Padmasawitri ◽  
Yantyati Widiastuti ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Proteolytic Enzymes ◽  
Meat Product ◽  
Ground Beef ◽  
Refining Process ◽  
Plate Count ◽  
Total Plate Count ◽  
Three Samples ◽  
Safe Food ◽  
Number Of Bacteria

Biopreservation is one of the alternatives to obtain safe food products. The produced bacteriocin by Lactic Acid Bacteria (LAB) is potential as biopreservatives, which is safe for consumption, since it was a protein degradable by proteolytic enzymes. This study aimed to optimize bacteriocin production from L. plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in reducing the number of total plate count and Salmonella typhimurium in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2, under various conditions to yield the compound with the best antimicrobial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin. All three samples of ground beef were spiked with S. typhimurium and incubated for 0, 2, 6, 8, 12, 14 days at a temperature of 4-10 ° C. Total Plate Count (TPC) method was utilized to determine the number of bacteria in the samples. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. From day 0-14, the number of S. typhimurium, in sample added with L. plantarum IBL-2 fermentation supernatant, was lower than control and sample added with Nissin. The most optimal antimicrobial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.

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