scholarly journals A TOTAL BACTERIA PLATE COUNT IN BEEF WHICH WILL BE MARKETED OUT OFF BALI

2021 ◽  
Vol 10 (1) ◽  
pp. 12-20
Author(s):  
Paramita Rabiulfa ◽  
Mas Djoko Rudyanto ◽  
Ni Wayan Sudarmini
Keyword(s):  
Plate Count ◽  
Plate Count Agar ◽  
Total Bacteria

Pengujian Angka Lempeng Total Bakteri (ALTB) adalah salah satu jenis uji awal dalam mengidentifikasi jumlah mikrob secara umum pada daging. Penelitian ini bertujuan untuk mengetahui ALTB pada daging sapibaliyang akan dipasarkan keluar Bali. Sampel berupa daging sapi berjumlah 20, berasal dari empat perusahaan daging sapi di Bali yang akan mengirim daging sapi keluar pulau Bali melalui Balai Karantina Pertanian Kelas 1 Denpasar. Pengujian dilakukan dengan memasukkan 1 mL inokulum sampel yang telah diencerkan kedalam cawan petri, kemudian ke dalam cawan tersebut dituangkan Plate Count Agar(PCA) sampai media padat, diinkubasi dan dilakukan perhitungan bakteri yang tumbuh. Cawan Petri yang mengandung jumlah koloni 25 sampai dengan 250 dipilih untuk penghitungan koloni. Berdasarkan hasil penelitian, rerata jumlah koloni bakteri dari pemeriksaan ALTB pada perusahaan A adalah 42,76 x 103(CFU/g), perusahaan B adalah 7,9 x 103(CFU/g), perusahaan C adalah 30 x 103(CFU/g), dan perusahaan D adalah 35,7 x 103(CFU/g). Semua hasil yang didapat dari setiap perusahaan memiliki jumlah koloni yang berada di bawah standar SNI dan layak untuk dipasarkan dan dikonsumsi.

COUNTING TOTAL BACTERIA IN LAND ORGANIC WASTE HOUSEHOLD AND LAND INORGANIC WITH TOTAL PLATE COUNT METHOD (TPC)

2017 ◽  
Vol 4 (2) ◽  
pp. 87-91
Author(s):  
Ekamaida Ekamaida
Keyword(s):  
Soil Fertility ◽  
Bacterial Population ◽  
Organic Soil ◽  
Biological Properties ◽  
Plate Count ◽  
Bacterial Populations ◽  
Fertility Data ◽  
Plate Count Method ◽  
The Mean ◽  
Total Bacteria

The soil fertility aspect is characterized by the good biological properties of the soil. One important element of the soil biological properties is the bacterial population present in it. This research was conducted in the laboratory of Microbiology University of Malikussaleh in the May until June 2016. This study aims to determine the number of bacterial populations in soil organic and inorganic so that can be used as an indicator to know the level of soil fertility. Data analysis was done by T-Test that is by comparing the mean of observation parameter to each soil sample. The sampling method used is a composite method, which combines 9 of soil samples taken from 9 sample points on the same plot diagonally both on organic soil and inorganic soil. The results showed the highest bacterial population was found in total organic soil cfu 180500000 and total inorganic soil cfu 62.500.000

Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods

1991 ◽  
Vol 54 (6) ◽  
pp. 443-447 ◽  
Author(s):  
L. R. BEUCHAT ◽  
B. V. NAIL ◽  
R.E. BRACKETT ◽  
T. L. FOX
Keyword(s):  
Correlation Coefficients ◽  
Food Group ◽  
Black Pepper ◽  
Plate Count ◽  
Food Groups ◽  
Plate Count Agar ◽  
Plate Counts ◽  
Yeasts And Molds ◽  
Potential Food ◽  
Film Method

Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.

scholarly journals Cemaran bakteri pada makanan pempek produksi rumah tangga dan pabrik pengolah makanan

2020 ◽  
Vol 12 (2) ◽  
pp. 193-200
Author(s):  
Joko Sapto Pramono ◽  
Mustaming Mustaming ◽  
Dewi Samara Putri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Random Sampling ◽  
Plate Count ◽  
Plate Count Agar ◽  
Colony Counter

Pempek merupakan makanan tradisional yang berasal dari Palembang. Makanan ini diproduksi oleh industri rumah tangga maupun pabrik pengolah makanan. Olahan ikan ini beresiko dicemari oleh bakteri Escherichia coli, Salmonella, dan Staphylococcus aureus. Penelitian ini bertujuan untuk mengetahui cemaran bakteri pada pempek yang dijual di pasaran kota Samarinda. Jenis penelitian yang digunakan adalah penelitian laboratorium. Teknik sampling yang digunakan yaitu random sampling. Jumlah sampel yang diperoleh sebanyak 20 sampel pempek, 10 sampel produksi industri rumah tangga dan 10 sampel produksi pabrik. Sampel kemudian dibawa ke laboratorium dan dilakukan pemeriksaan jumlah koloni dengan menggunakan colony counter. Hasil penghitungan Angka Lempeng Total (ALT) pada media Plate Count Agar (PCA) menunjukkan bahwa sebanyak 18 sampel (90%) yang terdiri dari 10 sampel pempek produksi pabrik dan 8 sampel pempek produksi rumahan mengandung cemaran mikroba yang tinggi (> 5x 104). Masyarakat disarankan memasak pempek hingga matang sebelum mengkonsumsi baik pempek produksi pabrik maupun produksi rumahan agar terhindar dari resiko cemaran bakteri patogen. Catatan PenerbitPoltekkes Kemenkes Kendari menyatakan tetap netral sehubungan dengan klaim dari perspektif atau buah pikiran yang diterbitkan dan dari afiliasi institusional manapun. PendanaanKajian terlaksana atas pembiayaan sukarela peneliti. Konflik KepentinganPara penulis menyatakan bebas dari konflik kepentingan. Berbagi DataData hasil kajian tersedia melalui permohonan kepada penulis koresponden. Kontribusi PenulisPara penulis tidak mendeklarasikan setiap kontribusinya.

scholarly journals The Existence test of Salmonella thypii and Eschericia coli of Corn Ice at Padang Bulan’s Traditional Market, Medan

2020 ◽  
Vol 6 (1) ◽  
pp. 96-102
Author(s):  
Toberni S. Situmorang
Keyword(s):  
Plate Count ◽  
Gram Negative Bacteria ◽  
Food Hygiene ◽  
E Coli ◽  
Gram Staining ◽  
Hygiene Factors ◽  
Existence Test ◽  
Descriptive Method ◽  
Total Bacteria

Food hygiene is an important factor to protect ourselves from the contamination of germs and bacteria that enter through these food intermediaries. Food contaminated by bacteria will cause disease and can cause death if not treated immediately. Common bacteria that contaminate food are Salmonella thypii and Eschericia coli. Both types of bacteria are a group of gram-negative bacteria in the form of bacilli. This study aims to analyze and identify the bacteria S. thypii and E. coli found in corn ice samples. The study was conducted with a descriptive method by conducting a bacteriological examination to determine the quality of sample cleanliness. There are 3 stages in this study, the first stage is calculation of amount of total bacteria (total plate count), analysis of S. thypii and E. coli bacteria and identification with Gram staining. The results showed 40% of samples tested is positive for S. thypii and 60% for E. coli. The largest amount of total bacteria was shown by samples 1 and 3, which were 78 cfu and 52 cfu, respectively. The presence of S. thypii and E. coli bacteria in the sample is thought to be due to poor hygiene factors in the processing of the drink

Biodegradation and Anti-Bacterial Properties of PLA and Wood/PLA Composites Incorporated with Zeomic Anti-Bacterial Agent

2013 ◽  
Vol 747 ◽  
pp. 111-114 ◽  
Author(s):  
Chana Prapruddivongs ◽  
Narongrit Sombatsompop
Keyword(s):  
Wood Flour ◽  
Viable Cell ◽  
Chain Scission ◽  
Plate Count ◽  
Poly Lactic Acid ◽  
Aerobic Degradation ◽  
Carbon Conversion ◽  
Plate Count Agar ◽  
Bacterial Agent ◽  
Biodegradation Test

Anti-bacterial and biodegradation activities of Poly (lactic acid) (PLA) and wood flour/PLA composites (WPLA) were investigated for the effect of anti-bacterial agent addition. Silver substituted Zeolite (commercially designated as Zeomic) was used as anti-bacterial agent in this study. Anti-bacterial activities were investigated through dynamic shake flask method accompanying with plate count agar (PCA) technique, against Staphylococcus aureus as testing bacteria. The results of anti-bacterial activity were reported by viable cell count. For biodegradation test, the degree and rate of biodegradations were evaluated from percentage of carbon conversion, the test being carried out under laboratory controlled-aerobic degradation environment at a temperature of 58±2°C. The results found that addition of Zeomic did not perform anti-bacterial activities for both the neat PLA and WPLA due to non-diffusivity of silver in Zeomic. For biodegradation test, both PLA and WPLA samples during incubation times of 21-60 days had shown considerable biodegradation rates as a result of chain scission by hydrolysis reaction and subsequent enzymatic-biodegradation by microorganism of PLA molecules. Regarding the effect of wood and Zeomic addition, it was found that introducing wood and Zeomic in PLA matrix tended to markedly increase the degree and rate of biodegradation of PLA and WPLA materials, whereby the PLA having 10%wt of wood with 1.5%wt of Zeomic had the most satisfactory biodegradation level and rate as a consequence of accelerated hydrolysis degradation from moisture in wood and Zeomic.

Potato-Like Odor of Retail Beef Cuts Associated with Species of Pseudomonas

1986 ◽  
Vol 49 (4) ◽  
pp. 272-273 ◽  
Author(s):  
R. L. DAISE ◽  
E. A. ZOTTOLA ◽  
R. J. EPLEY
Keyword(s):  
Coliform Bacteria ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Gram Negative ◽  
Consumer Complaints ◽  
Psychrotrophic Bacteria ◽  
Plate Count Agar ◽  
Litmus Milk ◽  
Musty Odor ◽  
Retail Cuts

Retail cuts of beef and hamburger packages from a North Dakota meat processor were examined due to consumer complaints of a strong potato-like or musty odor associated with the meat. Examination for total numbers of aerobic bacteria on plate count agar and for gram-negative psychrotrophic bacteria on crystal violet tetrazolium agar revealed numbers in excess of 108 CFU/g. Numbers of coliform bacteria on violet red bile agar were in excess of 106 CFU/g. Gram-negative rods were isolated and identified. The isolates were characterized by a positive catalase reaction, oxidase production, an oxidative O/F reaction, nonutilization of lactose, liquefication of nutrient gelatin, slight motility, production of acid in litmus milk with decoloration and clotting, nonproduction of indole, and nonreduction of nitrate. The isolate was tentatively identified as a Pseudomonas of undetermined species, probably a variant of either Pseudomonas taetrolens or Pseudomonas perolens.

scholarly journals ATIVIDADE ANTIMICROBIANA DE DIVERSOS ÓLEOS ESSENCIAIS EM MICRORGANISMOS ISOLADOS DO MEIO AMBIENTE

2007 ◽  
Vol 25 (2) ◽  
Author(s):  
FERNANDA MARIA PAGANE GUERESCHI ERNANDES ◽  
CRISPIN HUMBERTO GARCIA-CRUZ
Keyword(s):  
Plate Count ◽  
Plate Count Agar

Determinou-se a atividade antimicrobiana de oito óleos essenciais extraídos por arraste de vapor sob pressão reduzida (alho, canela, cebola, cravo do Brasil, cravo da Índia, gengibre, hortelã e orégano) e outros dois (hortelã e menta) adquiridos no comércio varejista sobre 26 microrganismos isolados do meioambiente. Utilizaram-se inóculos padronizados, previamente desenvolvidos em caldo nutriente e semeados em superfície de Plate Count Agar (PCA), distribuídos em placas de Petri. Foram utilizados antibióticos das séries Gram positivas e Gramnegativas como padrão de referência da suscetibilidade dos microrganismos. As diluições dos óleos essenciais foram impregnadas em disco de papel e esses depositados sobre a superfície de ágar previamente semeada. Após incubação por 7 h a 30°C, com observação a cada 24h, os resultados obtidos (halo de inibição ao redor do disco de papel) mostraram que o óleo essencial de cravo do Brasil afetou maior número de microrganismos, seguido pelos óleos de cravo da Índia e hortelã. Dos microrganismos testados, as leveduras foram as mais resistentes e as bactérias Gram positivas mais sensíveis aos óleos essenciais quando comparadas com as Gram negativas. Os óleos concentrados apresentaram maior efeito que as respectivas diluições. A concentração a 10% foi a mais eficiente, sendo observado que maior concentração do óleo essencial aumenta o efeito inibitório. Alguns dos óleos essenciais apresentaram melhor desempenho do que os antibióticos utilizados como padrão.

Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures

1988 ◽  
Vol 51 (8) ◽  
pp. 600-606 ◽  
Author(s):  
MICHELLE M. SCHAACK ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Starter Cultures ◽  
Plate Count ◽  
Inoculum Level ◽  
Plate Count Agar ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris

The ability of Listeria monocytogenes to grow and compete with mesophilic lactic acid bacteria was examined. Autoclaved skim milk was inoculated with 103 cells of L. monocytogenes (strain V7 or Ohio)/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either Streptococcus cremoris or Streptococcus lactis. Inoculated milks were fermented for 15 h at 21 or 30°C, followed by refrigeration at 4°C. Samples were plated on McBride Listeria Agar to enumerate L. monocytogenes and on either APT Agar or plate count agar to enumerate lactic acid bacteria. L. monocytogenes survived in all fermentations, and commonly also grew to some extent. Incubation at 30°C with 5% S. lactis as inoculum appeared to be the most inhibitory combination for strain V7, causing 100% inhibition in growth based on maximum population attained. S. cremoris at the 5.0% and 0.1% inoculum levels, was slightly less inhibitory to L. monocytogenes at 37°C, but it was slightly more inhibitory to L. monocytogenes at the 1.0% inoculum level than was S. lactis. In general, S. lactis reduced the pH of fermented milks more than did S. cremoris. The population of L. monocytogenes began to decrease before 15 h in only one test combination, which was use of a 5.0% inoculum of S. cremoris and 30°C incubation. In most instances, growth of the pathogen appeared to be completely inhibited when the pH dropped below 4.75.

scholarly journals Biochars Originating from Different Biomass and Pyrolysis Process Reveal to Have Different Microbial Characterization: Implications for Practice

2020 ◽  
Vol 12 (4) ◽  
pp. 1526
Author(s):  
Wioletta Żukiewicz-Sobczak ◽  
Agnieszka Latawiec ◽  
Paweł Sobczak ◽  
Bernardo Strassburg ◽  
Dorota Plewik ◽  
...  
Keyword(s):  
Waste Management ◽  
Microscopic Analysis ◽  
Regular Structure ◽  
Plate Count ◽  
Botanical Origin ◽  
Sustainable Technologies ◽  
Plate Count Agar ◽  
Irregular Structure ◽  
Wide Range ◽  
Production Areas

Sustainable technologies are increasingly promoted in various production areas. Protection of natural resources, as well as rational waste management, may lead to better optimization of technologies. Biochar, a product of pyrolysis of organic residues has found wide applications in waste management, agriculture, energy and construction industry. In the present study biochar samples produced in Poland and in Brazil were analysed for microbial content using three substrates: Plate Count Agar, Malt Agar, and Potato Agar. Both qualitative and quantitative measurements were done. Microscopic analysis of the biochar structure was also performed. We found that microbial cultures in both biochars represented a wide range of biodiversity of microorganisms genera and species. We demonstrate that the biochar samples differ depending on the botanical origin as well as on the production technology. Structure of the tested samples also varied depending on the botanical origin. Sample 1-PL (pine) was characterised by a compact and regular structure, while sample 2-PL (oak) showed porous and irregular structure. Sample from Brazil (1-BR) showed a more delicate structure than Polish biochars. Obtained properties may suggest a range of implications for practice.

Microbiological Evaluation of Shrimp (Pandalus borealis) Processing

1978 ◽  
Vol 41 (1) ◽  
pp. 40-43 ◽  
Author(s):  
STEPHEN C. RIDLEY ◽  
BOHDAN M. SLABY J
Keyword(s):  
Salt Water ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Water Medium ◽  
Pandalus Borealis ◽  
Plate Count Agar ◽  
Cooking Process ◽  
Processing Plants ◽  
Aerobic Plate Count

Line samples from three different shrimp processing plants (brine-cooked shell-on, hand-peeled raw, and machine-peeled cooked) in Maine were examined for microbiological quality. Aerobic plate count (APC) of freshly caught shrimp (Pandalus borealis) was found to be about 530/g (Plate Count Agar at 35 C) while salt-requiring (SR) organisms were at significantly higher concentration (1.11 ×105/g; Salt Water Medium at 21 C). Some increase in psychrotrophic-mesophilic flora of shrimp delivered to the plant was observed. Cooking in-plant or on board the boat drastically reduced the SR flora, which was subsequently observed to increase after culling and inspection in the brine-cooked shell-on process. No such significant fluctuation due to processing was detected in APC. Shrimp sampled from steel barrels before a hand-peeled raw operation exhibited relatively high APC (7.2 × 104/g) and SR microflora (2.78 × 106/g). Heading and hand-peeling reduced the APC and SR bacterial loads by 71 and 95%, respectively. Subsequent processing and holding at room temperature resulted in a product with an APC and SR load of about 4 × 104/g. Similarly, high APC (1.66 × 105/g) and SR bacterial loads (1.84 × 105/g) were detected in samples obtained from a storage hopper of the machine-peeled cooking process. Although significant reduction in bacterial load was detected on line samples of this process (fluming, preheating, and cooking), the total bacterial load reached about 4 × 104/g before the canning step. Low levels of contamination with coliform and/or coagulase-positive staphylococci were detected in the three processes studied.

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