scholarly journals Avaliação microbiológica de queijo de coalho comercializado na feira livre de Sousa - Paraíba

2017 ◽  
Vol 1 (37) ◽  
pp. 85
Author(s):  
Diego Ernani Leite Bezerra ◽  
Carlos Roberto Marinho da Silva Filho ◽  
Damião Júnior Gomes ◽  
Ednaldo Barbosa Pereira Junior
Keyword(s):  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Federal Institute ◽  
Good Taste ◽  
Good Manufacturing Practices ◽  
Almost All ◽  
Education Science ◽  
The City ◽  
Coagulase Positive Staphylococci

<p class="Default">For many years the curd cheese has stood out on the table of Brazilian consumers, especially in the Northeast due to its high nutritional value and its good taste and because of that it has been used in numerous dishes of the Northeastern cuisine. The aim of this study was to evaluate the microbiological quality of the curd cheese sold at a market garden in the city of Sousa-PB. Twenty curd cheese samples were collected every week during the month of October 2015, in five sales areas at a market garden in the city. Samples were analyzed at the Microbiological Analysis of Foods Laboratory of the Agroindustry sector at the Federal Institute of Education, Science and Technology of Paraíba, Campus Sousa, having as reference the Resolution of the Collegiate Board (RDC) n ° 12 of the National Sanitary Surveillance Agency. According to the results, the values obtained for total coliforms were considered high in almost all the samples. Regarding coliform, seven out of twenty samples (35%) were above the threshold count allowed by Brazilian law. As for the pathogenic to 65% of the samples presented coagulase positive Staphylococci counts and in 40% the growth of Salmonella sp,it was confirmed. Based on the results obtained,it can be said that these products are being manufactured without the adoption of Good Manufacturing Practices, which a condition that compromises the quality of the product and puts the health of consumers at risk</p>

scholarly journals EVAUATION OF SANITARY HYGIENIC PRACTICES IN THE PRODUCTION OF AÇAÍ IN THE BOWL: DIAGNOSIS AND INTERVENTION

2020 ◽  
Vol 7 (3) ◽  
pp. 71-79
Author(s):  
TATIANNE OLIVEIRA ◽  
Eveline Gomes Rosa de Moura ◽  
Thaynara Cristina de Oliveira ◽  
Daniela Ayumi Amemiya ◽  
Carolina Fernandes Nobre ◽  
...  
Keyword(s):  
Statistical Difference ◽  
Microbiological Quality ◽  
Microbiological Contamination ◽  
Total Coliforms ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Before And After ◽  
The City ◽  
Coagulase Positive Staphylococci

The aim of this work was to evaluate the nutritional and microbiological quality of ready-to-eat açai, the physical and functional conditions of establishments that market this product and to verify the presence of microorganisms at handlers’ hands and nostrils. Twenty-three establishments in the city of Goiânia–Goiás were evaluated and açaí samples were obtained in two steps: before and after the training of handlers about good manufacturing practices. A decrease in the counts of total coliforms (from 26.08% to 8.7% of samples), coagulase positive staphylococci (from 78.26% to 65.2% of samples) and aerobic mesophiles (from 100% to 73.91% of samples) was observed between steps. The presence of microorganisms at handlers’ hands and nostrils did not present statistical difference between the two steps. According to the applied checklist, six items showed reduced compliance. After the training of handlers, the microbiological contamination of açaí decreased, and the presence of E coli in handlers’ nostrils was no longer observed, which highlights the importance of training about the implementation Good Manufacturing Practices to ensure food sanitary quality.

Potential Use of Monsoon Rainwater for Drinking Purpose in Bangladesh

2008 ◽  
Vol 3 (3) ◽  
Author(s):  
M.G. Mostafa ◽  
S.M. Shafiuzzaman
Keyword(s):  
Particulate Matter ◽  
Rainwater Harvesting ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Treatment Technologies ◽  
Almost All ◽  
The City ◽  
Domestic Purpose

This study investigates the feasibility of the utilization of monsoon rainwater for domestic purpose in Bangladesh. A survey was done in Rajshahi city in Bangladesh about the prospect and possibilities of rainwater harvesting (RWH). RWH system was not found in any individual or commercial apartment in the city. But, however, in rainy season, women about 46% houses used to collect rainwater from their roofs for domestic uses at least once in a year. In this study, a numbers of rainwater samples were collected from open atmosphere and through two different roof catchments (galvanized iron and concrete) and analysed the physico-chemical quality. pH of all the samples ranges from 6.3 to 7.7. The results showed the physico-chemical quality of the samples were found within the limits of WHO's standard of drinking water except the particulate matter in rainwater. The study recommend that the rainwater would be allowed to stand for 6-10 hours to settle more than 90% of the particulate matter and a 3-4 folds fine thin clothes could be used as filter to remove almost all particulate matter from the water. Moreover, the study observed that the microbial treatment technologies such as chlorination, solar or UV radiations would be technically feasible and economically sound to destroy micrograms in stored rainwater. Further research is imperative on potential indicators of both microbiological quality and health risk to minimize contamination of roof-collected rainwater.

scholarly journals Microbiological evaluation of certain fruits and vegetables marketed in the city of Kenitra-Morocco

2021 ◽  
Vol 319 ◽  
pp. 01112
Author(s):  
Rahma Erahioui ◽  
Sultana Inekach ◽  
Hassna Jaber ◽  
Khadija Atfaoui ◽  
Noureddine Rhaim ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
Total Absence ◽  
Nutritional Qualities ◽  
Raw Foods ◽  
The City

Fruits and vegetables are essential for human health due to their nutritional qualities, but the consumption of raw foods leads to food safety problems as they are recognized as sources of transmission of infectious diseases. The objective of this work is to assess the microbiological quality of some fruits and vegetables marketed in the Kenitra city. The samples were purchased at the fruit and vegetable markets during the period from April to July 2018.The detection of microorganisms in the samples requires several steps which are weighing, dilution, isolation, enumeration and 'identification. The results of the microbiological analysis of fruits and vegetables studied show significant concentrations of the total aerobic mesophilic flora varies between 2.25 and 8.48 log10 CFU / ml, Concerning total coliforms the contamination rates vary between 1.92 and 8.42 log10UFC / ml, as well as the presence of fecal coliforms between 1.13 and 8.05 log10UFC / ml, in the same samples analyzed, strains such as: Escherichia coli, staphylococcus aureus and a total absence of salmonella and shegilla. In order to improve the safety and hygienic quality of fruits and vegetables, the application of good hygienic practices as well as continuous microbial quality control is necessary to protect the health of consumers.

AVALIAÇÃO SENSORIAL E MICROBIOLÓGICA DE POLPA DE COCO VERDE SUBMETIDA AO CONGELAMENTO RÁPIDO E LENTO

2017 ◽  
Vol 32 (1) ◽  
pp. 104
Author(s):  
Gustavo Lana Soares ◽  
Rogério Lopes Vieites ◽  
Érica Regina Daiuto ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos
Keyword(s):  
Staphylococcus Aureus ◽  
Purchase Intention ◽  
Cocos Nucifera ◽  
Microbiological Quality ◽  
Experimental Period ◽  
Microbiological Analysis ◽  
Good Manufacturing Practices ◽  
Cocos Nucifera L ◽  
Fast Freezing

O objetivo desse trabalho foi avaliar a qualidade sensorial e microbiológica de polpa de coco verde submetida ao congelamento lento e rápido. Frutos de coco variedade anão foram cortados e higienizados e a polpa extraída e cortada em círculos, sendo a seguir acondicionadas em embalagens flexíveis de polipropileno transparentes com espessura de 100 micras, padronizado o peso em 200 gramas na balança. Após pesagem e acondicionamento, utilizou-se aplicação de vácuo para retirada do ar das embalagem utilizando seladora a vácuo e em seguida submetidos ao congelamento lento (-20ºC) e congelamento rápido (-80ºC), sendo as amostras de ambos tratamentos armazenadas em freezer (-20ºC) durante 90 dias. As avaliações sensoriais e microbiológicas foram aos 0, 30, 60 e 90 dias de armazamento. Utilizou-se método sensorial afetivo de aceitação, sendo amostras avaliadas por 60 provadores não treinados, com idade entre 17 a 65 anos, de ambos os sexos, quanto os atributos aparência, aroma, sabor, textura e impressão global e intenção de compra. Para avaliação microbiológica, determinou-se a contagem total de coliformes totais, contagem de bolores, leveduras, Staphylococcus aureus, Salmonella. A polpa de coco verde submetida a congelamento lento e rápido foi bem aceita pelos provadores sendo mantida a qualidade dos parâmetros avaliados durante o período experimental. Os resultados da análise microbiológica evidenciam as boas práticas de fabricação, não tendo ocorrido nenhuma contaminação que resultasse em alteração sensorial na polpa congelada.Palavras-chave: Cocos nucifera L, refrigeração, boas práticas de fabricação SENSORIAL AND MICROBIOLOGICAL EVALUATION AND MCIROBIOLÓGICA OF GREEN COCONUT PULP SUBMITTED TO THE FAST AND SLOW FREEZINGABSTRACT: The aim of this study was to evaluate the sensorial and microbiological quality of green coconut pulp submitted to the slow and fast freezing. Fruits of coconut variety anão, they were selected, sanitized and extracted the pulp, cut in circles, being to proceed conditioned in flexible packings of transparent polypropylene with thickness of 100 micras, standardized the weight in 200 grams in the scale. After weighting and packaging, was the present air solitary inside of the packings, through the vacuum application, with sealing aid to vacuous and done submit to the slow freezing (-20ºC) and fast freezing (-80ºC) done being the samples of both treatments store in freezer (-20ºC) for 90 days. The sensorial and microbiological evaluations went to the 0, 30, 60 and 90 of storage days. Used affectionate sensorial method of acceptance, being appraised samples for 60 untrained, with age among 17 to 65 years, of both sexes, as the attributes appearance, aroma, flavor, texture and global impression and purchase intention. For evaluation microbiological were determined the total counting of total coliformes, counting of molds, yeasts, Staphylococcus aureus, Salmonella. The green coconut pulp submitted to slow and fast freezing was well accepts for the fitting room being maintained the quality of the appraised parameters during the experimental period. The results of the microbiological analysis evidence the good production practices, any contamination that resulted in sensorial alteration in the frozen pulp not having happened.KEYWORDS: Cocos nucifera L, refrigeration, good manufacturing practices 

Survey of the Microbiological Quality of Whole, Black Pepper and Turmeric Powder Sold in Retail Shops in Bombay

1987 ◽  
Vol 50 (5) ◽  
pp. 401-403 ◽  
Author(s):  
H. GEETA ◽  
P. R. KULKARNI
Keyword(s):  
Microbiological Quality ◽  
Black Pepper ◽  
Poor Quality ◽  
International Standards ◽  
Microbiological Analysis ◽  
Fungal Flora ◽  
Plate Counts ◽  
The City

Microbiological analysis of loosely packed, whole, black pepper and turmeric powder obtained from retail shops in the city of Bombay revealed that the samples of both spices were highly contaminated. Aerobic plate counts of black pepper ranged from 12.1 × 107 to 81.9 × 108 c.f.u. per gram and turmeric powder from 4.1 × 107 to 73.6 × 108 c.f.u. per g. In both spices, mesophilic sporeformers like Bacillus occurred. Coliforms ranged in counts from 102-103 per g. Fungal counts ranged from 0.6 × 104 to 16 × 105 per g for black pepper and from 0.5 × 103 to 11.1 × 105 per g for turmeric powder. Fungal flora included mainly Aspergillus spp. with the occurrence of Mucor in some of the samples. No other organisms were observed in the dilutions plated. The extent of contamination was slightly greater in pepper than in turmeric, although both spices were of a poor quality when compared with international standards.

scholarly journals Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

2020 ◽  
Vol 77 (1) ◽  
pp. 47
Author(s):  
Zorica VOȘGAN ◽  
Cristina MIHALI ◽  
Monica MARIAN ◽  
Anca DUMUȚA ◽  
Flavia POP ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Microbiological Quality ◽  
Total Content ◽  
Water Soluble ◽  
Coliform Bacteria ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Coagulase Positive Staphylococci

The increasing of the organic foods consumption to prevent the loss of cultural and social traditions that have survived for centuries, requires a proper assessment of the safety and quality of these products. The purpose of this study was the microbiological analysis of smoked cheese and non-smoked cheese, in order to assess the antimicrobial effect of smoke, as well as the determination of water-soluble phenolic compounds. The microbiological analyzes that were performed are: total number of aerobic mesophilic germs, coliform bacteria, coagulase-positive staphylococci, total number of yeasts and molds. The Folin–Ciocalteu test was chosen to measure total phenolic content of smoked cheese extracts. Microbial activity is reduced in smoked cheese types compared to non-smoked. The registered values were below the maximum admissible limits in the case of the total aerobic germs and shown coliform absence and inhibation in the growth of coagulase-positive staphylococci. Yeast and molds have been also inhibited through the smoking process. The total content of phenols varied from one assortment to another, with higher values in traditionally smoked cheese. The study shows that the microbiological quality of the cheese is greatly influenced by the hygienic conditions of processing and storage.

scholarly journals Physico-chemical and microbiological characteristics of water for domestic use in Cotonou in the republic of Benin

2021 ◽  
Vol 4 (1) ◽  
pp. 188-197
Author(s):  
Honoré Ubald M Adande ◽  
Pauline Houdagba, Rodrigue C Landeou ◽  
Expédit W Vissin
Keyword(s):  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Household Waste ◽  
Microbiological Analysis ◽  
Domestic Water ◽  
Household Level ◽  
Physico Chemical ◽  
Republic Of Benin ◽  
The City

Water is the source of life. It is essential for the survival of all living things. However, its alteration becomes harmful to humans. In Cotonou, the main city of Benin, the quality of drinking water is worrying because of many factors such as environmental pollution and poor hygiene around water sources. In fact, poorly ecological management methods of household waste pose risks of contamination of soil and water resources. This study aims to assess the quality of domestic water for households in the city of Cotonou. The methodology adopted is summed up in a physico-chemical and microbiological analysis of thirty water samples taken from households in the 13 districts of the city of Cotonou. The results obtained at the physicochemical level show that, apart from the waters of SONEB at the source, whose turbidity (5.6 NTU) complies with the standard which is 5 NTU, that of other sources is much greater than Standard. This indicates the presence of suspended solids in the water that may harbor microorganisms harmful to humans. With regard to microbiological quality, all the water sampled at household level contains E.Coli, the number of which is much higher than the Benin standard which sets at 0/1 ml of water. In addition, the water sampled from the wells contains high numbers of fecal coliforms. As for SONEB water, the presence of coliforms was determined but with lower numbers than well water (50 / ml at household level and 2 / ml at source level.

scholarly journals Physical-chemical and microbiological analysis of water of irrigation and microbiological analysis of lettuce (Lactuca sativa)

2019 ◽  
Vol 41 ◽  
pp. e55
Author(s):  
Camila Corrêa Bierhas ◽  
Aline Belem Machado ◽  
Simone Ulrich Picoli ◽  
Daniela Montanari Migliavacca Osorio ◽  
Daiane Bolzan Berlese
Keyword(s):  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Microbiological Contamination ◽  
Physical Chemical ◽  
Quality Of Water ◽  
Three Samples ◽  
Almost All

The contamination of vegetables by pathogenic microorganisms is directly related to the water quality used in their irrigation. Lettuce is the main vegetable consumed in Brazil and because it does not undergo any processing before its consumption, it is directly affected by the quality of the water used for irrigation. This study analyzed the physical-chemical and microbiological quality of water used in lettuce irrigation and possible microbiological contamination of lettuce. In relation to microbiological analyzes, high values were found for heterotrophic bacteria and total coliforms in weirs and vegetables. For fecal coliforms, in almost all water samples, the value found was above that established by the legislation. In lettuce, this occurred in three samples. No strong correlation was found between water and lettuce contamination. In relation to the physicochemical parameters analyzed, only the value of the turbidity in one of the weirs was above the threshold established by the legislation.

scholarly journals Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Andressa Tonet ◽  
Andressa Naielli Tonietti ◽  
Alessandraq Braga Ribeiro ◽  
Alessandra Mara Bagarin ◽  
Vanessa Neres Domingos
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Good Manufacturing Practices ◽  
Microbial Development ◽  
Sanitary Conditions ◽  
Coagulase Positive Staphylococci

<p>The ice cream is classified as an iced food, whose composition is favorable to microbial development when not stored, pasteurized or produced using Good Manufacturing Practices. The ice cream has no visible deterioration even when produced in unsatisfactory hygienic-sanitary conditions that may cause injury to the health of its consumers. In addition, ice cream is a foodstuff largely consumed by children who are more vulnerable to infections. This study aimed to evaluate the hygienic-sanitary conditions of artisanal ice cream produced in four establishments in Campo Mour&atilde;o, PR (Brazil). Sixteen samples of two different flavors of ice cream (chocolate and flakes) and eight samples of syrup were analyzed in duplicate. Were quantified coliforms at 35&ordm;C and 45&deg;C (MPN/g), mesophyll (CFU/g), coagulase-positive staphylococci (CFU/g), <em>Salmonella</em> spp., molds and yeasts (CFU/g). Analyses were performed according to Ruling n&ordm; 62, August 26, 2003 of MAPA. All samples revealed the absence of <em>Salmonella</em> spp. and coagulase positive staphylococci. For eight samples of syrup and 16 samples of ice cream&nbsp; analyzed, 25%&nbsp; were outside the range allowed by the RDC n&ordm; 12, of January 2, 2001 (ANVISA) for coliforms at 35&ordm;C (&gt;10<sup>2</sup>/g). Therefore, only one ice cream producer offer products suitable for consumption, indicating that there is much to be done on the hygienic sanitary control of establishments producing ice cream.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.51</p>

scholarly journals The Influence of Microbiological Quality of Water Resources in Dairy Goat Farms

2015 ◽  
Vol 19 (1) ◽  
pp. 73-80
Author(s):  
Ramona Maria Iancu
Keyword(s):  
Water Resources ◽  
Microbiological Quality ◽  
Goat Milk ◽  
Dairy Goat ◽  
Microbiological Analysis ◽  
Knowing That ◽  
Quality Of Water ◽  
Starting Point ◽  
Almost All

AbstractWater pollution is an essential component for the farmers in managing their agriculture fams. In almost all cases, without the chemical and microbiological analysis of water samples, the effect is damaging the animals and also the consumers. The study was carried out in Sibiu region of Romania, along Hârtibaciu River, and includes four farms, averaging 250 goats with different production system. Difficulties in ensuring quality milk, derived from various sources of contamination, the quality of water is directly depended on the maintenance of water suply. The foreign substances or microorganisms sometimes don’t affect the appearance or taste of the water, but can influence the health of animals and of course the quality of dairy products. This study was made to analyse the microbiological quality of water resources of the farmers, knowing that this is a major factor which influence the guality of the milk. The bacteriological tests were made onto Agar medium culture in petri dishes and were incubated at 37°C for 48h. Based on the microbiologicaly tests of the Hârtibaciu River resource, we could analyse the quality of the milk, too. The results of this study was presented and discused with the farmers and it was the starting point for them in changing their breeding technology, looking forward to improve their dairy production. A better quality of goat milk will be the main purpose of this study knowing that the farmers successed in their business

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