scholarly journals Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

2020 ◽  
Vol 44 (2) ◽  
Author(s):  
Noraimah Binti Sulaiman ◽  
Cece Sumantri ◽  
Irma Isnafia Arief ◽  
Cahyo Budiman
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Longissimus Dorsi ◽  
E Coli ◽  
Buffalo Meat ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Samples

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

scholarly journals Microbiological Quality of Fresh Produce from Open Air Markets and Supermarkets in the Philippines

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Pierangeli G. Vital ◽  
Kris Genelyn B. Dimasuay ◽  
Kenneth W. Widmer ◽  
Windell L. Rivera
Keyword(s):  
Fresh Produce ◽  
Microbiological Quality ◽  
The Philippines ◽  
Potential Hazard ◽  
Policy Makers ◽  
E Coli ◽  
Significant Difference ◽  
High Prevalence ◽  
Open Air Markets

This study is the first in the Philippines to conduct a comprehensive assessment of the prevalence of bacterial pathogens and somatic phages in retailed fresh produce used in salad preparation, namely, bell pepper, cabbage, carrot, lettuce, and tomato, using culture and molecular methods. Out of 300 samples from open air and supermarkets, 16.7% tested positive for thermotolerantEscherichia coli, 24.7% forSalmonellaspp., and 47% for somatic phages. Results show that counts range from 0.30 to 4.03 log10 CFU/g forE. coli, 0.66 to ≥2.34 log10 MPN/g forSalmonellaspp., and 1.30 to ≥3.00 log10PFU/g for somatic phages. Statistical analyses show that there was no significant difference in the microbial counts between open air and supermarkets (α=0.05). TaqMan and AccuPower Plus DualStar real-time polymerase chain reaction (RT-PCR) was used to confirm the presence of these organisms. The relatively high prevalence of microorganisms observed in produce surveyed signifies reduction in shelf-life and a potential hazard to food safety. This information may benefit farmers, consumers, merchants, and policy makers for foodborne disease detection and prevention.

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

2012 ◽  
Vol 75 (10) ◽  
pp. 1862-1866 ◽  
Author(s):  
DAVID PHILLIPS ◽  
KATHRYN BRIDGER ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Viable Count ◽  
Longissimus Dorsi ◽  
Total Viable Count ◽  
E Coli ◽  
The Mean ◽  
First Time ◽  
Coagulase Positive Staphylococci

The fourth national baseline microbiological survey of Australian beef was conducted in 2011, including frozen boneless beef and, for the first time, samples from selected beef primal cuts. Cartons of frozen boneless beef (n = 1,165) sampled at 29 boning (fabrication) plants were found to have a mean total viable count of 2.2 log CFU/g, and the mean count for the 2.1% of samples with detectable Escherichia coli was 1.3 log CFU/g. The mean total viable counts for striploins (longissimus dorsi, n = 572) and outsides (biceps femoris, n = 572) were 1.3 and 1.5 log CFU/cm2 respectively. E. coli isolates were obtained from 10.7 and 25.2% of striploins and outsides, respectively, with mean counts of −0.5 and −0.3 log CFU/cm2 on positive samples. E. coli O157:H7, Salmonella, and Campylobacter were not isolated from any primal cut samples, and Salmonella was not isolated from any of the boneless product (E. coli O157:H7 and Campylobacter were not tested for). Listeria spp. were not detected in any of the boneless product, and one Listeria isolate was obtained on 1 (0.2%) of 572 striploin samples. Coagulase-positive staphylococci were isolated from 3.4% of boneless beef samples, 7.7% of beef striploins, and 8.4% of beef outsides, with positive samples having mean log counts of 1.9 CFU/g, 0.2 CFU/cm2, and 0.2 CFU/cm2, respectively.

scholarly journals Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 85-90 ◽  
Author(s):  
Eva Wiklund
Keyword(s):  
Escherichia Coli ◽  
Pilot Study ◽  
Shelf Life ◽  
Food Analysis ◽  
Microbiological Quality ◽  
Longissimus Dorsi ◽  
Chilled Storage ◽  
Escherichia Coli Bacteria ◽  
Meat Samples

In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis) where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL). The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter) was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g). At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05) and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively). Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C.

scholarly journals Chemical and Microbiological Quality of Broiler Meat Supplemented Fermented Pursalane (Portulaca oleracea L.) Flour in Commercial Diets

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Simon Edison Mulik ◽  
Jublin Franzina Bale-Therik ◽  
Annytha Ina Rohi Detha
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Broiler Chickens ◽  
Microbiological Quality ◽  
Chicken Meat ◽  
Broiler Meat ◽  
Commercial Diet ◽  
Cholesterol Levels ◽  
Randomized Design

The aim of this research was to know the effect of supplemented fermented purslane flour (FPF) in diet on the chemical quality, and microbiology of broiler chicken meat. One hundred DOC were used in this research. This research used a completely randomized design with 5 treatments and 4 replications. The treatments were K0 = commercial diet without FPF, K1 = commercial diet + 2.5% FPF, K2 = commercial diet + 5% FPF, K3 = commercial diet + 7.5% FPF, and K4 = commercial diet + 10% FPF. The variables studied were water content, protein content, and cholesterol levels of meat and contamination of Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA). The results showed that the supplemented fermented purslane flour in diet significantly affected the water content and protein content of meat, but it did not significantly affect the cholesterol meat levels and contamination of Salmonella sp. It was concluded that the supplemented of fermented purslane flour in broiler chickens with a level of 10% was the best level. At this level, chicken meat is produced with the lowest water content while the highest protein content.

scholarly journals Blood metabolites and carcass characteristics of West African dwarf goats fed bread waste and Moringa oleifera leaf

2020 ◽  
Vol 46 (2) ◽  
pp. 235-240
Author(s):  
S. K. Ayandiran ◽  
S. M. Odeyinka ◽  
J. A. Odedire
Keyword(s):  
Total Protein ◽  
Moringa Oleifera ◽  
Blood Cholesterol ◽  
Blood Metabolites ◽  
Spleen Weight ◽  
Hematological Indices ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Significant Difference

The study evaluated the blood metabolites and carcass quality of WAD goats fed bread waste and Moringa oleifera leaf. The goats (n=20, 6-7 months old) were allotted to four treatments (5 goats per treatment) in a completely randomized design. The experiment lasted twenty weeks. Bread waste and Moringa oleifera were used to replace Corn bran and Brewer's dried grain (w/w) in the compounded concentrate diets at 0, 25, 50 and 100% to form treatments 1, 2, 3 and 4, respectively. The goats fed diets T2, T3 and T4 had lower (P < 0.05) cholesterol levels (52.83, 45.11, and 33.69 mg/dL, respectively) than T1 (54.89 mg/dL). There was no significant difference (P > 0.05) among the means of the hematological indices across the treatments. However, the total protein of goats fed diets T2, T3 and T4 were higher (P < 0.05) than those on T1. The serum metabolite of the experimental goats indicated no significant difference (P > 0.05) in the albumin, (AST) and a (ALP) contents while the total protein of goats fed diets T2, T3 and T4 (6.37, 6.39 and 6.53 g/dL respectively) were higher (P < 0.05) than T1 (4.66). The hot carcass weights of goats fed diets T4 (4.56 kg) and T3 (4.45 kg) were higher (P < 0.05) than those on diets T2 (4.21 kg) and T1 (4.01kg) whereas there was no significant difference (P > 0.05) in the aspartate aminotransferase lkaline phosphate dressing percentage and head weight. The goats fed diet T1 had highest (P < 0.05) value for the lungs, kidney and spleen weight when compared to diets T2, T3 and T4. It could be concluded that inclusion of bread waste and Moringa oleifera leaf in diet of WAD goats reduced blood cholesterol level, enhanced flesh deposition in the carcass and impacted no

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.

Microbiological Quality of Australian Beef

2001 ◽  
Vol 64 (5) ◽  
pp. 692-696 ◽  
Author(s):  
DAVID PHILLIPS ◽  
JOHN SUMNER ◽  
JODIE F. ALEXANDER ◽  
KYM M. DUTTON
Keyword(s):  
Microbiological Quality ◽  
Detailed Consideration ◽  
E Coli ◽  
Beef Carcasses ◽  
Microbiological Techniques ◽  
Microbiological Criteria ◽  
The Mean ◽  
Meat Samples ◽  
Coagulase Positive Staphylococci

A survey of the microbiological quality of beef carcasses and boneless beef produced in Australia was conducted during the period June to November 1998. Sponge samples were collected from 1,275 carcasses, and meat samples were drilled from 990 cartons of frozen boneless beef. Carcass and boneless beef samples were respectively collected from 21 and 27 establishments that concentrated on export and from 38 and 3 establishments supplying the Australian domestic market of which 31 were very small plants slaughtering no more than 150 cattle equivalents per week. The mean log total viable counts (TVCs) were 2.42/cm2 and 2.52/g for carcasses and boneless meat, respectively. Escherichia coli was detected on 10.3% of carcasses and 5.1% of boneless beef samples and coagulase-positive staphylococci on 24.3% of carcasses and 17.5% of boneless beef. Salmonella was detected on 0.2% of carcasses and 0.1% of boneless beef and E. coli O157:H7 recovered from 0.1% of carcasses but not detected on 990 boneless beef samples. Mean log TVCs/cm2 differed significantly (P &lt; 0.05) between establishment types. They were lower on carcasses from export establishments (2.20) compared with domestic (2.61) and very small plants (3.10). There were no significant differences in prevalence of Salmonella or E. coli O157:H7 between establishment types. Excision samples were taken from 670 carcasses to make comparisons with the first baseline study of Australian meat, carried out in 1993 to 1994. While there were differences in sampling and microbiological techniques between the two studies that require detailed consideration, there were small but significant improvements in several microbiological criteria for carcasses and boneless meat.

Microbiological Quality of Australian Sheep Meat

2001 ◽  
Vol 64 (5) ◽  
pp. 697-700 ◽  
Author(s):  
DAVID PHILLIPS ◽  
JOHN SUMNER ◽  
JODIE F. ALEXANDER ◽  
KYM M. DUTTON
Keyword(s):  
Microbiological Quality ◽  
E Coli ◽  
Sheep Meat ◽  
Microbiological Techniques ◽  
Microbiological Criteria ◽  
Australian Sheep ◽  
The Mean ◽  
Meat Samples ◽  
Coagulase Positive Staphylococci

Microbiological quality of sheep carcasses and boneless sheep meat produced in Australia was surveyed during the period June to November 1998. Sponge samples were collected from 917 carcasses, and meat samples were drilled from 467 cartons of frozen boneless meat. Carcass and boneless meat samples were respectively collected from 7 and 10 establishments that concentrated on export, and from 36 and 5 establishments supplying the Australian domestic market of which 31 were very small plants slaughtering cattle and sheep but no more than 1,200 sheep equivalents per week. The mean log total viable counts were 3.55/cm2 and 3.30/g for carcasses and boneless meat, respectively. Escherichia coli was detected on 29.2% of carcasses and 24.5% of boneless meat samples and coagulase-positive staphylococci on 24.1% of carcasses, and 38.6% of boneless meat samples. Salmonella was detected on 0.1% of carcasses and 1.3% of boneless meat samples. E. coli O157:H7 was recovered from 0.7% of carcasses and 1.3% of boneless sheep meat. There were statistically significant differences between establishment types for some microbiological criteria, although there were no significant differences in prevalence of Salmonella or E. coli O157:H7 between establishment types. While there were differences in sampling and microbiological techniques between this study and another conducted in 1993 to 1994 that require detailed consideration, there were small but significant improvements in several microbiological criteria for boneless meat. While data that would allow for comparison of carcass data were not gathered, it is unlikely that improvements in the microbiological quality of boneless sheep meat could accrue without improvements to carcasses.

scholarly journals Evidence for Coexistence of Distinct Escherichia coli Populations in Various Aquatic Environments and Their Survival in Estuary Water

2013 ◽  
Vol 79 (15) ◽  
pp. 4684-4693 ◽  
Author(s):  
T. Berthe ◽  
M. Ratajczak ◽  
O. Clermont ◽  
E. Denamur ◽  
F. Petit
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Point Sources ◽  
Fecal Bacteria ◽  
Content Type ◽  
E Coli ◽  
Quality Of Water ◽  
Bodies Of Water

ABSTRACTEscherichia coli, a commensal bacterium from the intestinal tracts of humans and vertebrate animals, has been used as one of two bacterial indicators of fecal contamination, along with intestinal enterococci, to monitor the microbiological quality of water. However, water environments are now recognized as a secondary habitat where some strains can survive. We investigated the survival ofE. coliisolates collected from bodies of water in France exhibiting distinct profiles of contamination, defined according to the following criteria: vicinity of the point sources of contamination, land use, hydrology, and physicochemical characteristics of the receiving water. We selected 88E. colistrains among a collection of 352 strains to carry out a microcosm experiment in filtered estuarine water for 14 days at 10°C. The relationship between the survival ofE. colistrains and genotypic and phenotypic characteristics was analyzed. This work showed that distinctE. colisurvival types, able to survive from between 7 and 14 days to less than 2 days, coexisted in the water.E. coliisolates that rapidly lost their culturability were more frequently isolated in water recently contaminated by fecal bacteria of human origin, and most were multiresistant to antibiotics and harbored several virulence factors. In contrast, persistent strains able to survive from 4 to 14 days were more often found in water with low levels of fecal bacteria, belonged mainly to the B1 phylogroup, often harbored only one virulence factor,kspEorompT, and were able to grow at 7°C.

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