scholarly journals Microbiological Quality of Food and Ready Meals Sold in Fast Food Restaurants on the Campus of NANGUI ABROGOUA University in Abidjan (Ivory coast)

2021 ◽  
Vol 10 (11) ◽  
pp. 226-234
Author(s):  
YAO Kouadio DAN Chépo Ghislaine ◽  
NANGA Yessé Zinzendorf KOMADE Thierry ◽  
LOUKOU Yao Guillaume KOUAME Lucien Patrice
Keyword(s):  
Staphylococcus Aureus ◽  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Aerobic Bacteria ◽  
Colony Forming Unit ◽  
Consumer Safety ◽  
Fast Food Restaurants ◽  
Quality Of Food

The objective of this study was to analyze the microbilogical quality of foods sold in fast food restaurants on the campus of NAGUI ABROGOUA University (UNA). The detection and enumeration of total mesophilic aerobic bacteria, total and fecal coliforms, Salmonella, Staphylococcus aureus, sulfite-reducing anaerobes (ASR) and Clostridium perfringens were carried out according to the standard methods in force. In 3 months, 36 samples of ready meals from 7 sites were collected and analyzed. The results obtained revealed that the germ loads (colony forming unit : CFU) vary according to the nature of the germ, its origin and the nature of the food sampled. The charges in GAM vary from 9.4 108 ± to 1.5 108 CFU/g to 6.3 101 ± 4.5 101 CFU/g. Overall, attiéké-garba and its condiments contain most of the germs sought with the exception of Salmonella which are absent in all the dishes analyzed. Thus, in terms of microbiological quality, 60 %, 33.3 %, 25 % and 13.3 % of the samples taken respectively from the school office aera, IREN - market and fixed restaurant sites are of non-microbiological quality satisfying the standards. This non-compliance is more attributable to attiéké-garba and its condiments contaminated with coliform strains, in particular Escherichia coli and strains of Staphylococcus aureus. It is therefore necessary to improve the hygienic quality of meals served in fast food restaurants on the campus of NANGUI ABROGOUA University (UNA), in particular attiéké-garba condiments and curdled milk to ensure better consumer safety.

scholarly journals Microbiological Quality of Food Sold in Different Grades of Mobile Food Vendors and Canteens in Owerri Metropolis

2020 ◽  
pp. 12-21
Author(s):  
M. O. Nwachukwu ◽  
J. N. Azorji ◽  
P. C. Onyebuagu ◽  
R. I. A. Nnadozie ◽  
M. I. Izundu
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Fast Food ◽  
Microbiological Quality ◽  
Health Concern ◽  
Microbial Count ◽  
Penicillium Sp ◽  
Quality Of Food ◽  
Mobile Food Vendors

The need to maintain proper hygiene in different grades of mobile food vendors and canteens cannot be overemphasized. The present study was conducted at Biotechnology laboratory, Federal University of Technology Owerri in August 2019 to ascertain the microbiological quality of food in different grades of mobile food vendors and canteens in Owerri Metropolis. Samples were collected from Fast food and Buka of which Two triplicates samples of rice, soup and moimoi were collected from two mobile food vendors in Owerri metropolis. Microbial count was carried out on each food sample using nutrient agar (NA) for bacteria count and sabouraud dextrose agar (SDA) for fungi count. Colonies were also identified using standard procedure and biochemical test up to genera level. The result showed that the organism isolated from canteen (Buker) is higher than those of fast food. Organisms generally isolated includes staphylococcus aureus 0(0.0), Bacillius  sp. 59(9.5), Pseudomonas aeruginosa 162(25.6), Proteus 0(0.0), in fast food while in canteen (Buka) the organism isolated includes Staphylococcus aureus 160(25.0), Bacillius sp. 0(0.0%), Pseudomonas aeruginosa 16(2.6) and Proteus 227(36.4) and the organisms generally identified includes Penicillium sp. 20(6.4), Saccharomyces 26(8.7), Geotrichum 0(0.0%) and mucor sp. 0(0.0%) in fast food while in canteen(Buker) the organisms generally identified includes Penicillium sp. 0(0.0%), saccharomyces 45(15.0), Geotrichum 4(0.3) and Mucor sp. 205(68.3) and some of the genera that are of public health concern. The study suggests the need for continuous monitoring of the food vendors to forestall any form of infection.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

scholarly journals Service Quality Dimensions as Correlates of Customer Satisfaction and Behavioral Intentions: The Case of Fast Food Restaurants in Subang Jaya, Selangor, Malaysia

2019 ◽  
pp. 1-10
Author(s):  
Gudelia C. Saporna ◽  
Ryan A. Claveria
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Fast Food ◽  
Food Prices ◽  
Correlational Research ◽  
Fast Food Restaurants ◽  
Quality Dimensions ◽  
Service Quality Dimensions ◽  
Quality Of Food

Service quality is the key to a successful restaurant. When customers are satisfied with the services offered, the likelihood of customers returning to the restaurant is high. The quality of food, prices and the service itself seem to be the salient factors for customers to dine in. Thus, identifying which factor in the service quality dimensions is most important for the customer is primarily the focus of this paper. In this study, the researchers made use of descriptive correlational research design utilising 250 local and 250 international students in Malaysia as subjects. Convenience sampling was used in the selection of respondents. The study shows that customers have satisfactory perceptions on the prices and quality of food served by fast food restaurants in Malaysia. Further, results indicate that cleanliness is the most important predictor of customer satisfaction. It was found out also that ambience and food greatly influenced the behavioural intentions of the respondents. Lastly, the study shows also that no significant differences were seen in the customers' perceptions and satisfaction on the service quality.

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods1

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
Author(s):  
P. O. SNYDER ◽  
M. E. MATTHEWS
Keyword(s):  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Clostridium Sporogenes ◽  
Bacillus Spp ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Initial Heating

Microbiological quality of menu items prepared by cook/chill, cook/freeze, cook/hot-hold and heat/serve methods for producing and storing menu items in foodservice systems is reviewed. Of the 40 studies, 21 focused on the cook/chill method and two on the heat/serve. Nine studies on the microbiological quality of delicatessen and fast food were also reviewed. Microbiological evaluation included total plate count, mesophilic aerobic plate count, psychrotrophic aerobic plate count, streptococcal count, staphylococcal count, clostridial count, coliforms, fecal coliforms, yeast and mold, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Clostridium sporogenes, Streptococcus faecium, Staphylococcus epidermidis, Bacillus cereus, Bacillus spp., coagulase-positive staphylococci, fecal streptococci and Salmonella. In 29 of the studies, heat was applied to menu items at one or more process steps - initial heating, hot-holding and/or final heating. Initial heating temperatures for entrees ranged from 45 to 90°C, while final heating temperatures ranged from 23 to 98°C. Times ranged from 15 to 90 min for initial heating and 0.33 to 35 min for final heating. Continued research is needed to provide data on effects of time and temperature on the microbiological quality of menu items. Such data will provide foodservice practitioners with adequate assurance that chosen thermal processing methods destroy microorganisms of public health significance.

Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria

2021 ◽  
Vol 50 (3) ◽  
pp. 433-441
Author(s):  
D. Aksoy
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Biofilm Formation ◽  
Microbiological Quality ◽  
Staphylococcal Enterotoxin ◽  
Penicillin G ◽  
Aerobic Bacteria ◽  
Staphylococcal Enterotoxin A ◽  
Quality Aspects

AbstractIn this study, microbiological quality of 93 ready-to-eat food products was determined by enumeration of total aerobic bacteria and members of Enterobacteriaceae. Presence of Staphylococcus aureus and Listeria monocytogenes in the products were also investigated. Aerobic colony counts were between 1.9 × 102–3.4 × 108 CFU g−1 for 84.9% and Enterobacteriaceae counts were between 2 × 102 and 6.7 × 106 CFU g−1 for 43% of the samples. S. aureus was detected in 7.5% of the samples, but L. monocytogenes was not detected in any sample. 72.9% of the Enterobacteriaceae isolates showed resistance to at least one antibiotic tested, and 5 among the S. aureus isolates were found to be resistant to penicillin G and 2 against methicillin. Four S. aureus isolates produced only Staphylococcal enterotoxin A and 1 isolate produced both Staphylococcal enterotoxin A and B. Biofilm experiments revealed biofilm formation on polystyrene for 95.8%, 87.5%, and 91.6% of Enterobacteriaceae isolates at 4 °C, 22 °C, and 37 °C, respectively, whereas all S. aureus isolates formed biofilm at all temperatures.

Microbiological Quality of Terrestrial Gastropods Prepared for Human Consumption

2004 ◽  
Vol 67 (8) ◽  
pp. 1779-1781 ◽  
Author(s):  
S. SERRANO ◽  
L. M. MEDINA ◽  
M. JURADO ◽  
M. JODRAL
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Human Consumption ◽  
Terrestrial Gastropods ◽  
Hygienic Quality ◽  
And Staphylococcus Aureus ◽  
Spanish Legislation

Hygienic quality was investigated in 60 samples of ready-to-eat snails (Helix lactea, Helix nemoralis, and Helix hortensis) obtained from 30 in-season street stalls and 30 catering establishments (bars) in Córdoba. In accordance with Spanish legislation regarding hygiene in the preparation, distribution, and sale of prepared foods, counts were obtained for total mesophilic aerobic bacteria, coliforms, total Enterobacteriaceae, Escherichia coli, Salmonella, and Staphylococcus aureus. The results obtained showed that 33.3, 20.0, and 13.3% of the samples from stalls and 73.3, 53.3, and 6.7% of the samples from bars did not comply with the regulations with respect to the control of total mesophilic aerobic bacteria, Enterobacteriaceae, and Staphylococcus aureus, respectively. Coliforms were found in 53.3% of the samples from the bars (mean, 2.1 CFU/g) and in 33.3% of the stalls (mean, 1.1 CFU/g). Salmonella was not detected.

scholarly journals Microbiological quality Assessment of hospital food in a public hospital in Fez (Morocco)

2014 ◽  
Vol 4 (1) ◽  
pp. 286-296
Author(s):  
L. Zbadi ◽  
A. El Ouali Lalami ◽  
A. Baroudi ◽  
Z. Marsou ◽  
K. Fikri Benbrahim
Keyword(s):  
Food Safety ◽  
Meat Products ◽  
Microbiological Quality ◽  
Warning Signal ◽  
Food Samples ◽  
Fecal Coliforms ◽  
Hygienic Quality ◽  
Quality Of Food ◽  
Contact Surfaces

The food safety has become a major issue in hospitals, since patients are especially vulnerable to foodborne illness considered as nosocomial infection.Aims: To assess health hazards in food at a hospital in Fez city (Morocco).Material and Results: Hygienic quality of food samples (n = 81: meals (40%), plants and vegetables (35%); meat / meat products (17%)) and contact surfaces (n = 80: local (32,5;%), equipment (50%) and staff’s hands (17,5%)) was evaluated during 2011, and involved germs have been researched using standard methods. Results interpreted according to the Moroccan and French standards showed that the percentage of food’s non-compliance was 12%, with 32% for plants / vegetables and 7% for meat / meat products.The criminalization of fecal coliform was the important (91%) compared with Staphylococcus aureus (9%). Salmonella sp., Listeria monocytogenes, anaerobic sulphito-reducers, yeasts and molds were not implicated.Contact surfaces analysis showed that 40% of equipment, 38% of local and 29 % of the staff’s hands were not clean. The causative organisms were fecal coliforms (60%) and S. aureus (40 %).Conclusion: Contact surfaces may affect the hygienic quality of food served in the hospital. That could make the warning signal in hospitals for the establishment of a global quality policy to ensure food safety and to prevent healthcare associated infections.

scholarly journals Microbiological Quality of Some Puerto Rican Fast Foods. II. Retail and Consumer Level; Frozen or Fried

1969 ◽  
Vol 69 (1) ◽  
pp. 91-97
Author(s):  
F. Fernández-Coll
Keyword(s):  
Puerto Rican ◽  
Fast Food ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Routine Practice ◽  
Fast Foods ◽  
Cooking Process ◽  
Coagulase Positive Staphylococci

Samples of selected frozen Puerto Rican foods were purchased at the retail level and analyzed microbiologically. There was variation in the microbiological quality of these foods, particularly among brands within a given product. Some samples had high coliform and fecal coliform counts, although no coagulase positive staphylococci or Salmonella was found in any sample tested. Some of these foods were cooked according to processor's instructions and then held warm for up to 4 hr at 38° C to reproduce conditions prevailing in routine practice in some cafeterias and fast food establishments. Results demonstrated that total bacterial counts were greatly diminished and in most cases completely eliminated, and that coliforms and fecal coliforms were completely destroyed in all cases by the cooking process. Holding foods warm for 4 hr after cooking did not increase the microbial content of any of the samples. Provided post cooking contamination is avoided, holding these cooked foods at warm temperatures does not affect their microbiological quality.

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