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

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.

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

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-03062015v1n37p85-91 ◽

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>

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Microbiological Contamination of Strawberries from U-Pick Farms in Guangzhou, China

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph16244910 ◽

2019 ◽

Vol 16 (24) ◽

pp. 4910

Author(s):

Xiaohong Wei ◽

Shuiping Hou ◽

Xinhong Pan ◽

Conghui Xu ◽

Juntao Li ◽

...

Keyword(s):

Irrigation Water ◽

Water Samples ◽

Southern China ◽

Microbiological Quality ◽

Metropolitan Region ◽

Microbiological Contamination ◽

Total Coliforms ◽

E Coli ◽

Quality Of Irrigation Water

This study quantified the association of rodent fruit damage and the microbiological quality of irrigation water on the risk of microbiological contamination of strawberries collected from 18 U-pick farms across five different districts in the Guangzhou metropolitan region of southern China. Fifty-four composite strawberries samples, with or without evidence of rodent or avian foraging damage (i.e., bitten), along with 16 irrigation water samples, were collected during the spring of 2014 and winter of 2015 from our cohort of 18 farms. Composite strawberry samples and irrigation water were analyzed for total coliforms, E. coli, Salmonella, E. coli O157, Giardia, and Cryptosporidium. Total coliforms and E. coli were detected in 100% and ~90% of irrigation water samples, respectively. In contrast, Cryptosporidium was detected in only two water samples, while Salmonella, E. coli O157, and Giardia were not detected in any water samples. Strawberries with signs of being bitten by wildlife had significantly higher concentrations of total coliforms and E. coli, compared to strawberries with no physical evidence of rodent damage (p < 0.001). Similarly, Cryptosporidium was detected in 7/18 (39%) of bitten, 4/18 (22%) of edge, and 5/18 (28%) of central strawberry samples, respectively. Concentration of E. coli on strawberries (p < 0.001), air temperature (p = 0.025), and presence of Cryptosporidium in irrigation water (p < 0.001) were all associated with the risk of Cryptosporidium contamination on strawberries. Salmonella and Giardia were detected in <4% strawberry samples and E. coli O157 was not detected in any samples. These results indicate the potential food safety and public health risks of consuming unwashed strawberries from U-pick farms, and the need for improved rodent biosecurity of U-pick strawberry fields and enhanced microbiological quality of irrigation water used at these facilities.

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Are the defined substrate-based methods adequate to determine the microbiological quality of natural recreational waters?

Journal of Water and Health ◽

10.2166/wh.2009.220 ◽

2009 ◽

Vol 8 (1) ◽

pp. 11-19 ◽

Cited By ~ 6

Author(s):

Marta Sofia Valente ◽

Paulo Pedro ◽

M. Carmen Alonso ◽

Juan J. Borrego ◽

Lídia Dionísio

Keyword(s):

Standard Method ◽

Membrane Filtration ◽

Microbiological Quality ◽

Recreational Waters ◽

Total Coliforms ◽

E Coli ◽

Quality Of Water ◽

Routine Monitoring ◽

Rapid Tests

Monitoring the microbiological quality of water used for recreational activities is very important to human public health. Although the sanitary quality of recreational marine waters could be evaluated by standard methods, they are time-consuming and need confirmation. For these reasons, faster and more sensitive methods, such as the defined substrate-based technology, have been developed. In the present work, we have compared the standard method of membrane filtration using Tergitol-TTC agar for total coliforms and Escherichia coli, and Slanetz and Bartley agar for enterococci, and the IDEXX defined substrate technology for these faecal pollution indicators to determine the microbiological quality of natural recreational waters. ISO 17994:2004 standard was used to compare these methods. The IDEXX for total coliforms and E. coli, Colilert®, showed higher values than those obtained by the standard method. Enterolert® test, for the enumeration of enterococci, showed lower values when compared with the standard method. It may be concluded that more studies to evaluate the precision and accuracy of the rapid tests are required in order to apply them for routine monitoring of marine and freshwater recreational bathing areas. The main advantages of these methods are that they are more specific, feasible and simpler than the standard methodology.

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EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

Revista Acadêmica Ciência Animal ◽

10.7213/academica.7707 ◽

2012 ◽

Vol 10 (3) ◽

pp. 243 ◽

Cited By ~ 1

Author(s):

Hanna Lethycia Wolupeck ◽

Helen Caroline Raksa ◽

Luciane Silvia Rossa ◽

Raquel Biasi ◽

Renata Ernlund Freitas de Macedo

Keyword(s):

Escherichia Coli ◽

Microbiological Quality ◽

Salmonella Spp ◽

E Coli ◽

The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

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Physico-Chemical and Microbiological Quality Assessment of Ice Blocks Sold in Selected Wet Markets in Manila, Philippines

Acta Medica Philippina ◽

10.47895/amp.v52i3.394 ◽

2018 ◽

Vol 52 (3) ◽

Author(s):

Leandro F. Salazar ◽

Trishia Alexis I. Alvez ◽

Janine Marie B. Balbedina ◽

Javier Alfonso A. Torres ◽

Ivanah Y. Tupaz ◽

...

Keyword(s):

Microbiological Quality ◽

National Standards ◽

Residual Chlorine ◽

E Coli ◽

Physico Chemical ◽

Apparent Color ◽

Strict Compliance ◽

Standard Limit ◽

The City

Objective. The study aimed to determine the physico-chemical and microbiological quality of ice blocks sold in selected wet markets located in the city of Manila. Methods. Twenty-eight samples were collected from three markets. Microbiological quality was analyzed in terms of the presence or absence of coliforms with E. coli as indicator organism. Physico-chemical quality was determined by measuring turbidity, apparent color, pH, iron, and residual chlorine. Measurements obtained were compared with the 2007 Philippine National Standards for Drinking Water (PNSDW). Results. Results showed that all samples tested positive for coliforms while 25 out of the 28 samples were positive for E. coli. Mean turbidity was 2.74 ± 3.68 NTU; for both apparent color and iron tests, all samples complied with the PNSDW standard limit set; mean pH was 6.15 ± 0.64; and mean residual chlorine was 0.06 ± 0.02 mg/L. Average values of apparent color and iron comply with the PNSDW standards. Six out of 28 samples had turbidity values exceeding the standards. All samples were found to have residual chlorine levels below the standards. Conclusion. Ice in markets do not comply with key 2007 PNSDW standards and findings warrant strict compliance of ice quality from manufacturers to the point of distribution to protect consumer health.

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Assessment of the Microbiological Quality of Meat Pies from Retail Sale in England 2013

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-535 ◽

2016 ◽

Vol 79 (5) ◽

pp. 781-788 ◽

Cited By ~ 7

Author(s):

JIM McLAUCHLIN ◽

HEATHER AIRD ◽

ANDRE CHARLETT ◽

NICOLA ELVISS ◽

ANDREW FOX ◽

...

Keyword(s):

Food Poisoning ◽

Microbiological Quality ◽

Foodborne Illness ◽

Indicator Organisms ◽

E Coli ◽

Microbiological Parameters ◽

Bacillus Spp ◽

The Individual ◽

Coagulase Positive Staphylococci

ABSTRACT Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp. including B. cereus (ISO 1737), Escherichia coli (ISO 16649), Enterobacteriaceae (ISO 21528), and aerobic colony counts (ACCs; ISO 4833). Microbiological quality was satisfactory in 94% of samples, borderline in 5%, and unsatisfactory in 1%. The proportion of pies from markets that were borderline or unsatisfactory significantly increased, and the proportion of borderline or unsatisfactory pies from supermarkets significantly decreased. Among the refrigerated (0 to 15°C) pies, microbiological quality significantly decreased in pies stored at >8°C and further significantly decreased at in pies stored at ambient temperature (>15 to 25°C). Samples collected at 25 to 40°C had the highest proportion of borderline or unsatisfactory results, but results improved in pies stored at >40°C. The most common cause for borderline or unsatisfactory results was elevated ACCs (5% of all samples). Within the individual microbiological parameters, borderline or unsatisfactory results resulted from elevated Enterobacteriaceae or Bacillus levels (10 samples for each), C. perfringens levels (2 samples), and S. aureus or E. coli levels (1 sample each). L. monocytogenes was recovered from one pie at <10 CFU/g. A literature review revealed a range of microbiological hazards responsible for food poisoning and meat pie consumption, and surveillance data from 1992 to 2012 from England indicated that C. perfringens was the most commonly reported cause of outbreaks of foodborne illness.

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Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli

Acta Alimentaria ◽

10.1556/066.2020.49.1.5 ◽

2020 ◽

Vol 49 (1) ◽

pp. 32-39 ◽

Cited By ~ 1

Author(s):

A. Vásquez García ◽

S.H. Gomes de Sá ◽

G. de Sousa Silva ◽

J.E. Mejia Ballesteros ◽

E. Barbieri ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Conventional Method ◽

Microbiological Quality ◽

Correlation Coefficients ◽

Mean Values ◽

Total Coliforms ◽

E Coli ◽

The Mean

The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and conventional method were >0.87 for total coliform and E. coli counts for both types of shellfish. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfish.

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KUALITAS MIKROBIOLOGI ES BATU KRISTAL DAN HYGIENE SANITASI SEPANJANG RANTAI DISTRIBUSI DI SURABAYA

GEMA LINGKUNGAN KESEHATAN ◽

10.36568/kesling.v14i3.258 ◽

2016 ◽

Vol 14 (3) ◽

Author(s):

Nur Zumairotul Muna ◽

AT. Diana Nerawati ◽

Rachmaniyah .

Keyword(s):

Raw Materials ◽

Microbiological Quality ◽

Health Department ◽

Ice Crystals ◽

Microbiological Contamination ◽

E Coli ◽

Ice Cube ◽

Standard Operating ◽

Distribution Chain

Crystal ice cube consumed by people is distributed through distribution chain from factories, agents, and ice traders in Surabaya. Each distribution chain posses risk of contamination to the quality of the ice, one of which is microbiological contamination that cause health problems to consumers. This is descriptive study aimed to obtain microbiological quality of crystal ice cube and hygiene sanitation throughout distribution chain in Surabaya. Sampling and observations were conducted sequentially in the same day, in different time and with 3 time repetition for 3 days in a row. Data were analyzed descriptively. The result showed that the ice crystals did not contain E. coli yet contained MPN Coliform. The rate of MPN Coliform on ice at factory was 10 colonies / 100 cc sample, at agent was 12-15 colonies / 100 cc sample, and at merchant were 15-43 colonies / 100 cc sample. Hygiene sanitation affecting MPN Coliform in crystal ice are non standard raw materials, production process, transportation, and the handlers. In conclusion, microbiological quality of crystal ice cube along the distribution chain in Surabaya with E. coli parameter did not meet standard. Health Department needs to conduct surveillance on a regular basis. Factory of ice cube needs to make Standard Operating Procedures. Agents and traders need to improve hygiene sanitation of conveyance, transport personnel, equipment, and handlers. Keywords : Ice Cube Crystals, Chain Distribution, Hygiene Sanitation, MPN Coliform, E. coli

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Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

The Journal of Agriculture and Development ◽

10.52997/jad.6.02.2021 ◽

2021 ◽

Vol 20 (02) ◽

pp. 44-50

Author(s):

Ngoc T. A. Tong

Keyword(s):

Raw Materials ◽

Mekong Delta ◽

Microbial Quality ◽

Cross Contamination ◽

Processing Conditions ◽

E Coli ◽

Good Manufacturing Practices ◽

Contact Surfaces ◽

Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

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A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia

Journal of Food Protection ◽

10.4315/0362-028x-69.5.1113 ◽

2006 ◽

Vol 69 (5) ◽

pp. 1113-1117 ◽

Cited By ~ 35

Author(s):

DAVID PHILLIPS ◽

DAVID JORDAN ◽

STEPHEN MORRIS ◽

IAN JENSON ◽

JOHN SUMNER

Keyword(s):

Microbiological Quality ◽

Plate Count ◽

E Coli ◽

The Third ◽

Beef Carcasses ◽

The Mean ◽

Aerobic Plate Count ◽

Coagulase Positive Staphylococci ◽

Campylobacter Spp

The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n = 1,155) sampled at 27 slaughter establishments had a mean aerobic plate count (at 25°C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the carcasses, with a mean count of −0.8 log CFU/cm2 for positive samples. On samples from 24 boning (fabrication) plants (n = 1,082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of samples with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1,082 boneless samples. Salmonella was isolated from 0 of 1,155 carcasses and from 1 of 1,082 samples of boneless product. No Campylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef samples, and positive samples had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.

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