scholarly journals The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa)

2021 ◽  
Vol 36 (1) ◽  
pp. 155
Author(s):  
Rohula Utami ◽  
Kawiji Kawiji ◽  
Windi Atmaka ◽  
Lulus Nurmaya ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Solid Waste ◽  
Microbiological Quality ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Curcuma Xanthorrhiza

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (<em>Fragaria x ananassa</em>) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g<sup>-1</sup>, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed <em>Curcuma xanthorrhiza</em> Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.

scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

scholarly journals Microbiological quality of feed materials used between 2009 and 2012 in Poland

2013 ◽  
Vol 57 (4) ◽  
pp. 535-543 ◽  
Author(s):  
Elżbieta Kukier ◽  
Magdalena Goldsztejn ◽  
Tomasz Grenda ◽  
Krzysztof Kwiatek ◽  
Łukasz Bocian
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
The Past ◽  
Total Plate Count ◽  
Food And Feed ◽  
Plate Counts ◽  
Materials Used

Abstract The study was conducted at all regional veterinary diagnostic laboratories. Feed materials were examined for Salmonella prevalence and contamination by Enterobacteriaceae, aerobic mesophilic bacteria, total plate count, fungi, Clostridium sp., and Bacillus cereus. Assays were done following international and Polish standards used in food and feed microbiology. Salmonella sp. were most often detected in oil seeds. In most of the examined feed ingredients, the number of Enterobacteriaceae did not exceed 10 cfu/g. The contamination by aerobic bacteria ranged most often from 101to 107 cfu/g, and the highest mycological contamination was noted in cereal grains (108 cfu/g). The results showed that microbial contamination of feed materials in regard to Enterobacteriaceae, fungi, and total plate counts declined over the past years.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

scholarly journals The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
Sri Melia ◽  
Indri Juliyarsi ◽  
Yulianti Fitri Kurnia ◽  
Yudha Endra Pratama ◽  
Dhiva Rezzy Pratama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Goat Milk ◽  
Plate Count ◽  
Pediococcus Acidilactici ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Refrigerator Temperature

Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.

scholarly journals Microbiological quality of undulated surf clam (Paphia undulata) in selected areas in Samar, Philippines

2021 ◽  
Vol 32 (2) ◽  
pp. 213-220
Author(s):  
KRISANTO L. BACNUTAN ◽  
KIRBY ULYSSES M. MOMO ◽  
RYAN JAMES A. PAGTABUNAN ◽  
JERSON SORIO
Keyword(s):  
Drug Administration ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Purification Process ◽  
Surrounding Water ◽  
Surf Clam ◽  
Total Plate Count ◽  
Filter Feeders

Bivalves are filter feeders that ingest particles from the surrounding water, including pathogens,which could cause illness in consumers. In Samar, Philippines no data on the microbial quality of undulatedsurf clam (Paphia undulata) have previously been reported. Thus, this study was conducted to determine themicrobial quality of the species in selected areas in Samar, Philippines (Pinabacdao, Zumarraga andVillareal). The total plate count (TPC) and total Vibrio count were beyond the standard limits set by the Foodand Drug Administration (FDA), although Salmonella was not detected in any samples. The TPC ofundulated surf clam was 5.9-6.3 log CFU·g-1 in Pinabacdao, 4.9-6.0 log CFU·g-1 in Zumarraga, and 6.3-7.2log CFU·g-1 in Villareal. The total Vibrio count was 5.1-5.7 log CFU·g-1 in Pinabacdao, 3.9-4.6 log CFU·g-1in Zumarraga, and 6.1 log CFU·g-1 in Villareal. Bivalves in these areas should undergo purification process,such as relaying or depuration

scholarly journals GAMBARAN ANGKA LEMPENG TOTAL DAN IDENTIFIKASI BAKTERI Escherichia coli PADA LOLOH BUNGA TELENG DI DESA PENGLIPURAN KECAMATAN BANGLI

2021 ◽  
Vol 9 (1) ◽  
pp. 12-18
Author(s):  
Nyoman Mastra
Keyword(s):  
Escherichia Coli ◽  
Key Words ◽  
Microbiological Quality ◽  
Plate Count ◽  
Sampling Techniques ◽  
E Coli ◽  
Descriptive Research ◽  
Total Plate Count ◽  
Laboratory Examinations

AbstractBackground : Teleng flower herb is a processed beverage made from teleng flower which is popular as a traditional drink from Penglipuran Village. As one of the beverage products, teleng flower herbs have to obtain consent from the BPOM before distributed and consumed. Purpose : this study was conducted to analyze the quality of microbiology of teleng flower herb. The analyzed parameters were total plate count (ALT) and E. coli bacteria identification. Method : this study used descriptive research with laboratory examinations which was conducted at the Bacteriology Laboratory. The 7 samples were obtained from producers with three times repetition so that it became 21 samples with sampling techniques were saturated sampling. Result : The ALT examination results show that 5 samples (71.4%) are not qualify and 2 samples (28.6%) are qualify based on BPOM Regulation Number 16 In 2016. The obtained results of E. coli identification show that there were 4 (57.1%) contain of E. coli pathogens and 3 samples (42.9%) are not contains of E. coli pathogens. It can be concluded that most of the hygiene of teleng flower herb at Penglipuran Village does not meet the requirements. Conclusion : Based on these results, we suggest to the producers of teleng flower herb to maintain the quality of teleng flower herb that they sell. Key words: teleng flower herb, microbiological quality, total plate count, E. coli

scholarly journals Microbiological Quality of Coriander in Malang Traditional Market

BIOEDUKASI ◽  
2020 ◽  
pp. 21
Author(s):  
Anindya Nirmala Permata ◽  
Utami Sri Hastuti ◽  
Sulisetijono Sulisetijono
Keyword(s):  
Food Processing ◽  
Microbiological Quality ◽  
Identification Key ◽  
Plate Count ◽  
Research Results ◽  
Total Plate Count ◽  
Traditional Market

Coriander is commonly used by people as a food flavour. Actually, people does not separate the intact and damaged coriander for food processing. The aim of this study is to examine the microbiological quality of the intact and damaged coriander based on the Total Plate Count (TPC) of mold colonies and identification of the mold contaminants. Identification of contaminants mold based on the colony and microscopic character description. Then, the fungi characters refers to the identification key book for fungi identification. The research results is: 1) the intact coriander TPC is 1.6 x 103 colonies/g and the damaged coriander TPC 1.4 x 107 colonies/g. 2) There are 10 species of molds contaminant isolated from the intact coriander and damaged coriander.

scholarly journals Kualitas Mikrobiologis Dan Higiene Pedagang Lawar Di Kawasan Pariwisata Kabupaten Gianyar

2017 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Sang Gede Purnama ◽  
Herry Purnama ◽  
I Made Subrata
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Traditional Food ◽  
Food Handlers ◽  
Cross Sectional ◽  
Probable Number ◽  
E Coli ◽  
Total Plate Count

Latar belakang dan tujuan: Kualitas mikrobiologi makanan masih menjadi masalah pada keamanan pangan. Di Bali banyak terdapat pedagang makanan khas tradisional, salah satunya adalah lawar. Lawar tidak hanya disukai oleh masyarakat lokal, tetapi juga oleh wisatawan mancanegara. Pemeriksaan mikrobiologi terhadap lawar perlu dilakukan agar sesuai dengan standar kualitas makanan yang dapat mencegah terjadinya kasus traveler’s diarrhea. Dalam mempersiapkan makanan khas tradisional sebagai food tourism maka diperlukan kajian mengenai kualitas pangan. Hal ini untuk memenuhi keamanan pangan sehingga mampu bersaing di pasar global.  Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis dan higiene pedagang lawar di kawasan pariwisata Kabupaten Gianyar, Bali serta proses pengolahan yang baik.Metode:  Penelitian ini merupakan studi analitik cross sectional dengan pendekatan kuantitatif dan kualitatif menggunakan alat ukur pedoman observasi, wawancara dan pemeriksaan laboratorium. Pengambilan sampel menggunakan teknik random sampling dengan jumlah sampel sebanyak 44 penjamah makanan dan 44 sampel lawar. Wawancaara mendalam dilakukan pada 6 orang pedagang lawar untuk mengetahui proses pengelolaan lawar yang baik. Pemeriksaan E.Coli pada sampel lawar dilakukan di Laboratorium Mikrobiologi Fak. Kedokteran dengan Total Plate Count (TPC) dan Most Probable Number (MPN) yaitu perkiraan jumlah kuman yang mendekati per 100 ml air.Hasil: Proporsi sampel lawar dengan E. coli positif dijumpai sebesar 72,7%. Dari hasil observasi dijumpai bahwa higiene penjamah makanan dalam kategori kurang baik sebesar 72,7%, fasilitas sanitasi kurang memadai 59%, kebersihan lingkungan kurang 54,5%. Hasil analisis bivariat menunjukkan bahwa variabel yang bermakna berhubungan dengan kontaminasi E. Coli yaitu: higiene penjamah makanan (p=0,00), fasilitas sanitasi (p=0,00) dan kebersihan lingkungan (p=0,05).Simpulan : Proporsi lawar yang terkontaminasi E. coli masih sangat tinggi dan hal ini berhubungan dengan higiene penjamah makanan, fasilitas sanitasi dan kebersihan lingkungan.  AbstractBackground and aims: Microbiological quality of food is still a problem on food safety. In Bali there are many traditional food traders, one of which is lawar. Lawar are not only preferred by local people, but also by foreign tourists. Microbiological test to lawar needs to be done to comply with the quality standards of food that can prevent cases of traveler's diarrhea. In preparing traditional food as a food tourism will require assessment of the quality of the food. This is to achieve food safety standards so as to compete in the global market. This study aims to determine the microbiological quality and hygiene lawar traders in the tourist area of Gianyar, Bali as well as hygiene and sanitation models of good food.Methods: This was a cross sectional analytical study with a quantitative and qualitative approach, using a measuring instrument observation, interview and laboratory tests. Sampling using random sampling method with a sample size 44 and 44 samples of food handlers lawar. In-depth interviews were conducted on 6 lawar traders to know how to create a good lawar. E. coli in samples lawar examination conducted at the Laboratory of Microbiology, Faculty of Medicine with Total Plate Count (TPC) and the Most Probable Number (MPN), which estimates the number of germs.Results: The proportion of samples positive lawar with E. coli was found at 72.7%. From the observation found that the hygiene of food handlers in the unfavorable category as much as 72.7%, inadequate sanitation facilities 59%, 54.5% less environmental hygiene. Results of bivariate analysis showed that the variables significantly associated with E. Coli contamination namely: hygiene of food handlers (p = 0.00), sanitary facilities (p = 0.00) and sanitation (p = 0.05).Conclusions: The proportion lawar contaminated with E. coli is still very high and this is associated with a food handler hygiene, sanitation and environmental hygiene.

scholarly journals MUTU MIKROBIOLOGIS MINUMAN JAJANAN DI SEKOLAH DASAR WILAYAH BOGOR TENGAH

2007 ◽  
Vol 1 (1) ◽  
pp. 44
Author(s):  
Dwi Ariyani ◽  
Faisal Anwar
Keyword(s):  
High Risk ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Coconut Milk ◽  
Plate Count ◽  
Analysis Method ◽  
Total Plate Count

<p class="MsoBodyTextIndent" style="margin: 0cm 12.6pt 6pt 18pt;"><span lang="en-us" xml:lang="en-us">The objectives of the study were to improve the microbiological quality of beverages that significantly affected by the type of selling unit and microbiological quality. The study was carried out from March  to  May 2004.  Three major location were selected, namely : SD Panaragan, SD Empang, and SD Papandayan, Bogor Tengah subdistrict. Determination analysis method of Total Plate Count (TPC) was used. The result of the study showed that beverages with a high risk of microbial contamination at SD Panaragan are “es doger”, “es campur”, and  “es kelapa”, most of these beverages contain coconut milk; at SD Empang are es jeruk and es kemasan; and  at SD Papandayan are es doger, es sirsak, es kemasan and, es teh. Microbiological quality of beverages sold by streetvendor were significantly affected by the types of selling unit. </span></p>

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