scholarly journals Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa

2020 ◽  
Author(s):  
C.V. Asiegbu ◽  
S.L. Lebelo ◽  
F.T. Tabit
Keyword(s):  
South Africa ◽  
Health Concern ◽  
Rrna Gene ◽  
Microbial Quality ◽  
Prevalence Rates ◽  
Salmonella Spp ◽  
Street Food ◽  
E Coli ◽  
Significant Difference

Background: In many developing countries, the risk of contracting a food-borne disease is high after consuming contaminated ready-to-eat Street-Vended Foods (SVFs). The main objective of this research was to assess the microbiological quality of SVF groups sold in the Johannesburg Metropolis, South Africa. Methods: A stratified random sampling procedure was used for collecting the ready-toeat SVF samples. Methods prescribed by the International Organization for Standardization (ISO) were used for analyses for aerobic colony count, Enterobacteriaceae count, presence of Escherichia coli O15:H7, detection of Salmonella, Staphylococcus aureus, and Listeria monocytogenes. The bacterial isolates were identified by 16S rRNA gene sequencing. Data analysis was done using IBM SPSS Statistics V25.0. Results: Of the 205 ready-to-eat SVF samples, 85.37% had aerobic growth. The vast majority (78.18%) of the 110 ready-to-eat SVF samples had Enterobacteriaceae growth. From the 110 SVF samples, the prevalence rates of L. monocytogenes, S. aureus, Salmonella spp., and E. coli O15:H7 were 46.36, 31.8, 21.8, and 1.8%, respectively. There was no statistical significant difference (p>0.05) in the prevalence rates of L. monocytogenes, S. aureus, Salmonella spp., and E. coli O15:H7 in the various SVF groups. Conclusion: Based on the findings of this study, the microbial quality and safety of ready-to-eat SVFs sold in the Johannesburg Metropolis remain a serious public health concern. Hence, it is necessary to educate street food vendors and enforce food safety legislation in the street food sector in the country.

scholarly journals Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

2020 ◽  
Vol 13 (7) ◽  
pp. 1363-1371
Author(s):  
Philisani Ncoko ◽  
Ishmael Festus Jaja ◽  
James Wabwire Oguttu
Keyword(s):  
South Africa ◽  
Microbiological Quality ◽  
Plate Count ◽  
Eastern Cape Province ◽  
Eastern Cape ◽  
Salmonella Spp ◽  
E Coli ◽  
Significant Difference ◽  
The Government

Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually lead to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-related foodborne diseases. This study was conducted to determine the Enterobacteriaceae count and aerobic plate count (APC) and to detect Escherichia coli and Salmonella spp. in meat and water from selected slaughter facilities. Materials and Methods: Retrospective data (n=100) collected in 2017 by the Provincial Veterinary Department of the Eastern Cape Province from abattoirs and prospective survey data of meat (n=50) collected in 2018 from abattoirs in the Eastern Cape Province were utilized in this study. APC and Enterobacteriaceae were enumerated from the samples. In addition, Salmonella and E. coli were isolated from samples using selective media. Results: The APC in both retrospective and prospective studies for all samples ranged between 2 and 4.50 log CFU/cm2; similar counts of 2-4.00 log CFU/cm2 were recorded for Enterobacteriaceae. No significant difference (p>0.05) for APC and Enterobacteriaceae count across all meat types was noted. Salmonella and E. coli were detected in 50% of beef. E. coli was not detected from mutton, but Salmonella was found in 66.7%. Moreover, 91.7% of the water samples had E. coli, but none had Salmonella. Conclusion: The levels of Enterobacteriaceae and APC observed in meat satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa and show that meat produced from these abattoirs is of acceptable microbial quality. However, the quality of water used in the abattoirs does not meet the requirements set by the government, and contributes to contamination of meat produced in the abattoirs under study. Therefore, we recommend that sources of water be continuously investigated to eliminate or reduce the risk of contamination of meat processed in the abattoirs.

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

scholarly journals Bacterial Composition of Biofilms of a Local Tigernut Drink Processing Unit in Yenagoa, Nigeria

2021 ◽  
Vol 4 (2) ◽  
pp. 59-70
Author(s):  
Juliana O.P. ◽  
Adenike B.A.
Keyword(s):  
Bacterial Load ◽  
Water Storage ◽  
Health Concern ◽  
Processing Unit ◽  
Open Market ◽  
Salmonella Spp ◽  
E Coli ◽  
Significant Difference ◽  
Sampling Points ◽  
Storage Containers

Microorganisms grow and form biofilms on surfaces of equipment employed in food processing. These biofilms are considered as the major sources of contamination in the food industry. The study determined the bacterial load and composition on surfaces of equipment and utensils employed in tigernut drink production, from a vendor with a production unit located in an open market in Yenagoa, Nigeria. Swabs were taken from different sampling points made of varying materials—the grinding machine (metal), the collection bowls, water storage containers (thick plastic) and retail bottles (light plastic). These were analysed for total heterotrophic bacterial counts (THBC) and bacterial diversity using standard procedures. The THBC of water used in the drink production was also determined. The THBC of the sampling points ranged from log 3.28±0.06 cfu/cm2 to log 5.18±0.05 cfu/cm2, and log 5.13±0.07 cfu/ml for the water sample. The grinder and water recorded higher bacterial load with a statistically significant difference (P<0.05). The retail bottles had the least bacterial count. Shigella spp. were the most isolated (27.451%), then Salmonella spp. (21.568%) and E. coli (15.686%). Streptococcus spp., Staphylococcus spp. and Vibrio spp. were the least isolated (11.765% each). Shigella and Salmonella species occurred at all sampling points but not on the retail bottles. E. coli was present in the water collection bowls and retail bottles while Streptococcus, Staphylococcus and Vibrio were found only in the retail bottles. On diversity, four bacterial genera (39.216%) were isolated from the retail bottles, three (25.490%) from the water storage containers and two (17.647%) from the grinder and collection bowls. The microorganisms possibly had preference for attachment to the surfaces based on the material makeup and nutrient availability. Their occurrence and high numbers reflect the low level of hygiene employed prior to drink production. This could be of public health concern.

Influence of Processing Schemes on Indicative Bacteria and Quality of Fresh Aquacultured Catfish Filletst†

1997 ◽  
Vol 60 (1) ◽  
pp. 54-58 ◽  
Author(s):  
CUSTY F. FERNANDES ◽  
GEORGE J. FLICK ◽  
JUAN L. SILVA ◽  
THOMAS A. McCASKEy
Keyword(s):  
Total Coliform ◽  
Cold Weather ◽  
Microbial Quality ◽  
E Coli ◽  
Four Seasons ◽  
Warm Weather ◽  
Significant Difference ◽  
Catfish Fillets ◽  
Peptone Water

Fresh aquacultured catfish fillets were obtained from three processors using different processing protocols in summer, autumn, winter, and spring and evaluated for microbial quality. Twenty freshly processed fillets were randomly selected and each fillet was placed in a sterile polyethylene bag. The fillets were transported on ice-pack overnight by air immediately after processing. Five fillets were randomly selected for microbial assays. Each fillet was weighed and an equal volume of sterile 0.1 % peptone water at 0 to 1°C was added aseptically. The fillet was massaged (or rinsed) for 120 s and the rinse was used to determine microbial quality. Aerobes (incubation at 35°C for 48 h) and psychrotrophs (incubation at 20°C for 96 h) were enumerated using 3M Petrifilm™ Aerobic Count plates. Escherichia coli (incubation at 35°C for 24 to 48 h) and total coliforms (incubation at 35°C for 24 to 48 h) were enumerated on 3M Petrifilm™ E. coli Count plates. Staphylococcus aureus counts were determined on Baird-Parker agar (incubation at 35°C for 48 h). Significant differences (P ≤ 0.05) in aerobic, psychrotrophic, total coliform, E. coli, and S. aureus counts due to temperature effects during production and variations in processing protocols were observed. E. coli and S. aureus counts were significantly different during the four seasons. E. coli and S. aureus counts were high during summer and low during winter weather. There was a significant difference (P ≤ 0.05) in aerobic, psychrotrophic, and total coliform counts among the three processors during warm weather; however, these differences were significantly (P≤ 0.05) reduced in cold weather.

scholarly journals Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

2021 ◽  
Vol 33 (1) ◽  
pp. 137-146
Author(s):  
MST. NILOY JAMAN ◽  
MD. SAZEDUL HOQUE ◽  
FARJANA YEASMIN ◽  
MD. MAHMUDUL HASAN ◽  
MD. ABU SAYED RIPON ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
E Coli ◽  
Significant Difference ◽  
Dried Fish ◽  
Aerobic Plate Count ◽  
Bombay Duck ◽  
And Storage

The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

scholarly journals Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

2021 ◽  
pp. 43-53
Author(s):  
Denis Dekugmen Yar ◽  
William Kwajo Jimah Kwenin ◽  
Winfred Kwame Zanu ◽  
Gadafi Iddrisu Balali ◽  
Enos Kwame Adepa ◽  
...  
Keyword(s):  
The Netherlands ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Mannitol Salt Agar ◽  
E Coli

There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (G+) (35.4%), E. coli (G-) (26.2%), Salmonella spp. (G-) (24.6%), and Klebsiella spp. (G-) (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

scholarly journals Sanitation Practices and Microbial Quality of Drinking Water in Open Defaecation Free and Open Defaecation Communities in the Savelugu Municipality

2021 ◽  
Vol 61 (2) ◽  
pp. 1-12
Author(s):  
N. Bakobie ◽  
A. R. Ibrahim ◽  
A. B. Duwiejuah
Keyword(s):  
Drinking Water ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
E Coli ◽  
Household Water ◽  
Shigella Spp ◽  
Pit Latrine

Open defaecation leads to faecal matter contamination of drinking water which can cause water borne diseases. The study assessed the linkage between sanitation practices and microbial quality of drinking water of open defaecation free and open defaecation communities in the Savelugu Municipality. A cross-sectional survey of 170 households was conducted in five open defaecation free and five open defaecation communities in the Savelugu Municipality. A total of 78 samples were collected from water sources and households and analysed for Escherichia coli, Salmonella spp and Shigella spp. Sanitation facilities used by the residents included pit latrine (88.24%), no latrine (11.17%), and flush (0.59%). The study observed improper disposal of children faeces in the communities. E. coli count ranged from 0 to 15 CFU/100 ml in open defaecation free communities and 0 to 32 CFU/100 ml in open defaecation communities. The microbial load in the drinking water from open defaecation communities was higher than open defaecation free communities. Open defaecation practice leads to contamination of household water probably due to unsanitary. Community Led Total Sanitation (CLTS) should be encouraged in open defaecation communities.

scholarly journals Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

2020 ◽  
Author(s):  
Denis Dekugmen Yar ◽  
William K. J. Kwenin ◽  
Winfred Kwame Zanu ◽  
Gadafi Iddrisu Balali ◽  
Enos Kwame Adepa ◽  
...  
Keyword(s):  
The Netherlands ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Mannitol Salt Agar ◽  
E Coli

Background: There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. Methods: A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Results: Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (35.4%), E. coli (26.2%), Salmonella spp. (24.6%), and Klebsiella spp. (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. Conclusion: The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

scholarly journals Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh

2019 ◽  
Author(s):  
M. Hossain ◽  
B.K. Dey
Keyword(s):  
Microbial Contamination ◽  
Public Health Issue ◽  
Microbial Count ◽  
Bacterial Cells ◽  
Salmonella Spp ◽  
Street Food ◽  
The Public ◽  
E Coli ◽  
Food Borne ◽  
Significant Difference

Background: Contaminated handmade street foods are often claimed to occur food-borne diseases, especially in developing countries. Therefore, considering the public health issue, this study was conducted to assess the microbial contamination of handmade sauce used by street food vendors in Jashore, Bangladesh. Methods: A total of 30 samples of Plum Sauce (PS) and Tomato Sauce (TS) were collected from Jashore district, Bangladesh. The quantitative microbial tests were done by dilution plate technique. Identification of particular bacterial group or species was performed using selective media. All the data related to microbial count were subjected to ANOVA test using SPSS version 21.0. Results: All the sauce samples contained viable Enterobacteriaceae cells; whereas 80% and 83.33% of the total samples were found to be contaminated with Salmonella spp. and Escherichia coli, respectively. Total viable bacterial cells found in the samples ranged from 1.2×103 to 4.2×109 Colony Forming Unit (CFU)/g. In addition, total Enterobacteriaceae and E. coli counts ranged from 30 to 2.0×107 and from 0 to 7.0×105 CFU/g, respectively. Although PS samples contained a higher amount of Enterobacteriaceae and E. coli compared to TS, no significant difference (p>0.05) was found. Conclusion: The consumption of street foods is of great concern in Bangladesh. Making the vendors aware of sanitary practices is too crucial that could be achieved through training of the vendors at the root level of the country. Furthermore, it is necessary to monitor the street foods frequently by the national authorities.

Microbial Quality of Foods Produced by an Enhanced Cook-Chill System in a Hospita1‡

1997 ◽  
Vol 60 (6) ◽  
pp. 655-666 ◽  
Author(s):  
BRUCE E. LANGLOIS ◽  
SANDRA BASTIN ◽  
KATHERINE AKERS ◽  
JOE O'LEARY
Keyword(s):  
Food Samples ◽  
Food Storage ◽  
Microbial Quality ◽  
Low Fat ◽  
Salmonella Spp ◽  
E Coli ◽  
Low Sodium ◽  
Before And After ◽  
Packaged Food

A total of 1,137 samples representing 77 cook-chill food products were analyzed during a 27-month period. Vacuum-packaged food samples from the same production batch of regular diets or products modified for low sodium, low fat, diabetic, or strained diets were analyzed before and after storage at 1 ± 1°Cfor up to 21 days in a hospital's food bank. Samples were analyzed for aerobic counts at 26°C and 35°C and for coliforms, staphylococci, Bacillus cereus, Clostridium perfringens, Escherichia coli, E. coli O157:H7, Listeria spp., Salmonella spp. and Staphylococcus aureus. None of the samples contained C. perfringens, E. coli, E. coli O157:H7, or Salmonella. Listeria was isolated from one production batch of asparagus which had been inadequately heated and cooled due to overloading of the vat. S. aureus was isolated (&lt;100 CFU/g) from 2 samples (beef roast, stewed tomatoes) and B. cereus was isolated (&lt;100 CFU/g) from several pasta and bean products. Low-fat products had higher (P &lt; 0.05) aerobic populations than products modified for low sodium, low fat, diabetic, or strained diets. No differences were obtained between the before- and after-storage populations. Over 92% of the samples had aerobic populations of 3 log CFU/g or less and 98% had populations of 4 log CFU/g or less. All except 2 samples had coliform populations of 1 log CFU/g or less and all samples had staphylococci populations of 3 log CFU/g or less. Under the conditions of this study, the microbial quality of vacuum-packaged foods properly produced by an enhanced cook-chill system was acceptable after food storage at 1 ± 1°Cfor up to 21 days.

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