scholarly journals Microbial Contamination in Some Commercial Biscuits in Baghdad City

2010 ◽  
Vol 7 (2) ◽  
pp. 867-875
Author(s):  
Baghdad Science Journal
Keyword(s):  
Staphylococcus Aureus ◽  
Aspergillus Niger ◽  
Bacillus Cereus ◽  
Microbial Contamination ◽  
Local Markets ◽  
Esherichia Coli ◽  
Bacteria And Fungi ◽  
Penicillium Spp ◽  
Number Of Bacteria

This study has been conducted to know the level of microbial ( bacteria and fungi) contamination in 5 types of biscuits from local markets of Baghdad city. Fifty samples (ten sample for each kind of biscuit) were studed,Two are local,others are Iranian,Turkish,and Holandies. The following results have been achieved :1. The highest number of bacteria was 21.6×103 cell/g in Iranian biscuit while the lowest number was 14.3× 103 cell/g in local biscuit No.1 . The highest number of fungi was 16×103 colony/g and the lowest number was 5.3×103 colony/g in the Iranian and the local biscuit No.1,respectively.2. Staphylococcus aureus was the major bacteria appeared at highest level of 100% in Turkish biscuit. The lowest percentage was found in Hollandian biscuit with 37.28%. Bacillus cereus was the major bacteria with a percentage of 100% in local biscuit No.2 where as the lowest was in local biscuit No,1with a percentage of 20.93%, while it was not existed in Turkish biscuit. Esherichia coli was found in Hollandian biscuit at highest rate of 38.98% , the lowest value was appeared in Iranian biscuit with 28.16% while it was not exited in local biscuit No.1,2 and Turkish biscuit.3. Aspergillus niger appeared at highest level of 66.66% in Hollandian biscuit, while was the lowest 37.73% in local biscuit No.1 and not existed in local biscuit No.2, The highest value of A.flavus was 69.76% in local biscuit No.2 and the lowest value in Hollandian biscuit in percentage 8.33%. It has not appeared in Iranian and Turkish biscuit. The A. terreus appeared at highest rate in Turkish biscuit with 33.33% , the lowest value was in local biscuit No.2 at 11.62% and was not appeared in Hollandian biscuit.The Penicillium spp. Was found at highest rate 25% in Hollandian biscuit , the lowest value of 9.52% was appeared in Turkish biscuit.

scholarly journals The Effect of Sodium Propionate on Microorganism and Self life of Laboratory Biscuit

2009 ◽  
Vol 6 (1) ◽  
pp. 1-10
Author(s):  
Baghdad Science Journal
Keyword(s):  
Staphylococcus Aureus ◽  
Aspergillus Niger ◽  
Bacillus Cereus ◽  
Storage Life ◽  
Sodium Propionate ◽  
The Third ◽  
Esherichia Coli ◽  
Number Of Bacteria ◽  
Growth Of Bacteria

This study has been conducted to examin the effect of sodium propionate at different level of 0.03,0.06,0.10% on the number of bacteria and mold and to extend the storage life of laboratory processed biscuit. The results indicated that the use of 0.10% sodium propionate prolonged the storage peroid until the third month, while the use of 0.20% sodium propionate showed no growth of bacteria up to six month of storage, three types of bacteria has been isolated from processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli. using 0.10% sodium propionate showed no growth of mold up to three month of storage ,while using of 0.15 % and 0.20% sodium propionate prevent the growth of mold up to five and six months of storage respectively, Penicillum sp ,Aspergillus terrius, Aspergillus niger, flavus Aspergillus were isolated from the processed biscuit.

scholarly journals The Effect of Preservation on the Shelf Life of Laboratory Processed Biscuit

2007 ◽  
Vol 4 (4) ◽  
pp. 561-570
Author(s):  
Baghdad Science Journal
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
The Other ◽  
Control Treatment ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Esherichia Coli ◽  
Bacteria And Fungi ◽  
Different Levels ◽  
Growth Of Bacteria

This study has been conducted to investigate the influence of preservatives(sodium propionate and potassium sorbate) at different levels to extend the storage life of laboratory processed biscuit.The results have shown that When%0.10 sodium propionate was added bacteria and fungi was not found for three months while found in the fourth month of storage.However bacteria and mold didnot grow until the sixth month of storage as %0.20 and %0.30 concentration was used. On the other side as %0.03 potassium sorbate was used,the growth of bacteria was cheched for 3 months and 4 months for molds..When %0.06 potassium sorbate was used no growth of bacterial or mold was found until the sixth month of storage . Three types of bacteria have been appeared in processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli. In different percentage. and two genera of mold have been found with different rates ,they were Aspergillus and Penicillium. The sensory evaluation of processed biscuit stored for 6 months showed that treatment with %0.30 sodium propionate and %0.10 potassium sorbate were superior as compared to control, they obtained the highest over all acceptance which valued 4.9, 4.7 respectively, while the control treatment obtained 4.1 .

scholarly journals The Effect of Potassium Sorbate on Microorganism and Self life of Laboratory Biscuit

2008 ◽  
Vol 5 (3) ◽  
pp. 334-339
Author(s):  
Baghdad Science Journal
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Storage Life ◽  
Potassium Sorbate ◽  
The Third ◽  
Esherichia Coli ◽  
Number Of Bacteria ◽  
Growth Of Bacteria

This study has been conducted to examin the effect of potassium sorbate at different level of 0.03,0.06,0.10% on the number of bacteria and mold and to extend the storage life of laboratory processed biscuit. The results indicated that the use of 0.03% potassium sorbate prolonged the storage peroid until the third month .three types of bacteria has been isolated from processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli using 0.06% potassium sorbate showed no growth of bacteria up to six month of storage ,while using of 0.03% and 0.06% potassium sorbate prevent the growth of mold up to three and six months of storage respectively. Both Aspergillus and Penicillium were isolated from the processed biscuit.

scholarly journals Antimicrobial activity of oregan and clove essential oils against some foodborne pathogens

2020 ◽  
Vol 41 (1) ◽  
pp. 3
Author(s):  
Flavia Debiagi ◽  
Renata K.T. Kobayashi ◽  
Gerson Nakazato ◽  
Luciano Aparecido Panagio ◽  
Suzana Mali
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Aspergillus Niger ◽  
Essential Oils ◽  
Bacillus Cereus ◽  
Streptococcus Mutans ◽  
Enterococcus Faecalis ◽  
Foodborne Pathogens ◽  
Penicillium Citrinum

A preferência mundial para alimentos mais saudáveis e livres de aditivos químicos pelos consumidores, associada ao aumento da resistência bacteriana, resultaram na necessidade de medidas alternativas no setor de alimentos. Os óleos correspondem a antimicrobianos naturais e constituem uma classe emergente como substitutos dos produtos químicos sintéticos na conservação de alimentos. O objetivo deste trabalho foi avaliar a atividade antimicrobiana de óleos essenciais de orégano (OEO) e cravo (CEO ) frente a bactérias, fungos e leveduras de importância no setor de alimentos. OEO e CEO foram avaliados in natura (IN) e após processamento térmico (TP) a 120 o C por 5 minutos. Para avaliar a atividade antimicrobiana frente a cada microrganismo empregou-se o método de discodifusão e o teste de microdiluição em caldo (MIC). Tanto o OEO quanto o CEO apresentaram zonas de inibição semelhantes para amostras IN e TP, indicando que a atividade antimicrobiana desses óleos são resistentes a altas temperaturas. Os microrganismos mais sensíveis para ambos os óleos essenciais foram os fungos (Aspergillus niger, Penicillium citrinum e Candida albicans), seguidos por Staphylococcus aureus, Bacillus cereus e Staphylococcus aureus resistente à meticilina (MRSA). Já as cepas Streptococcus mutans e Enterococcus faecalis apresentaram uma maior resistência frente à atividade antimicrobiana dos óleos essenciais. Em geral, os maiores halos de inibição e menores valores de MIC foram obtidos quando empregado o OEO, sugerindo uma maior atividade microbiana do mesmo quando comparado ao CEO

scholarly journals Evaluation of Anti Microbial and Anti Fungal Activity of Acalyphaindica L., Leaf Extract

2018 ◽  
Vol 10 (01) ◽  
Author(s):  
Sudhakar Chekuri ◽  
Arun Jyoti B ◽  
Saraswathi JSompaga ◽  
Shivaprasadi Panjala ◽  
Roja Ran Anupalli
Keyword(s):  
Staphylococcus Aureus ◽  
Candida Albicans ◽  
Aspergillus Niger ◽  
Ethanolic Extract ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Fungal Activity ◽  
Bacteria And Fungi ◽  
Anti Fungal ◽  
Acalypha Indica

Anti-microbial and anti-fungal activity of different solvent extracts of Acalypha indica (Euphorbeace family) was tested against bacterial pathogens (Pseudomonasaeruginosa, E.Coli, KlebsiellaPneumonia and Staphylococcus aureus) and fungal strains (Candida albicans, Aspergillus niger, Candida tropicalis andCandida kefyr) using the Agar Well diffusion method . It was observed that all the extracts showed positive activity) against bacteria and fungi. Ethanolic extract of Acalypha indica showed more potency against Staphylococcus aureus with an inhibition zone of12.46 (mm) and Methanolic extract exhibited higher activity against E.coli with an inhibition zone of11.26 (mm). Ethanolic extract of Acalypha indica showed prominent antifungal activity against candida albicans with an inhibition diameter of 12.53 (mm) and Aspergillus niger with a diameter of 9.21 (mm) when compared to other solvent extracts. Erythromycin and Ketoconazole were used as positive standards for antimicrobial and anti fungal experiments. In the present study, Ethanol extract showed a varying degree of inhibition to the growth of tested organisms compared to Methanol, Acetone and Chloroform against Bacteria and Fungi. The results confirmed the presence of antibacterial and antifungal compounds in shade dried extracts of Acalypha indica against human pathogenic organisms.

scholarly journals Evaluation of the Microbial Contamination of Some Snacks: A Case Study of Lagos Mainland, Lagos State, Nigeria

2021 ◽  
pp. 37-45
Author(s):  
O. P. Okeke ◽  
K. O. Yusuf ◽  
B. U. Ononye ◽  
N. P. Udeh ◽  
G. C. Ndudim
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Microbial Contamination ◽  
Bacillus Species ◽  
Trichoderma Spp ◽  
Street Vendors ◽  
Microbiological Methods ◽  
Colony Forming Units ◽  
Lagos State

This study was undertaken to evaluate the microbial contamination of some locally prepared snacks sold by street vendors in Lagos mainland, Lagos State, Nigeria. A total of (20) twenty snack samples- Meat-pie, Sausage roll, Egg roll, Puff puff and Doughnut were aseptically purchased in a sterilized polythene bags from four different locations in Lagos Mainland Local Government Area. The snacks were analyzed by standard microbiological methods using Bergey’s manual to determine the colony-forming units per gram, to isolate and determine the number of microbiological population contaminants. Unilag showed the bacteria count on snacks as follows: Meat-pie 1.50 × 106 cfu/ g), Sausage 2.20× 106 cfu/ g, Doughnut 3.20× 105 cfu/ g, Puffpuff 1.58x 106 cfµ/ g and Egg roll 9.80x105 cfµ/ g. At Yaba - Meat pie had bacteria count of 1.82x102cfµ / g, Sausage 7.00x101cfµ / g, Doughnut 1.09x 102 cfµ /g, Puff puff 3.64x104 cfµ/ g and Egg roll 5.00x101 cfµ/g.  Snacks from Oyingbo had no growth on Meat pie, Doughnut and Puff puff but had bacteria cou nts on Sausage (1.00x102) and on Egg roll (1.95× 105 cfµ/ g).At Abule-Oja- Meat pie had bacteria count of 9.75x104 cfµ/ g, Puff puff 1.65x105 cfµ/ g and Egg roll 1.95x105 cfu/ g.The location with lowest bacteria count was Oyingbo which had no growth on a Meat pie, Doughnut and Puff puff, but had on Sausage 1.00x102 cfµ/ g and Egg roll 9.60x102 cfµ/ g. There were no coliforms in all the locations. Bacteria percentage range was 10.52%   to 36.84%while Fungi percentage range was 0.71% - 37.59%. Four bacteria and seven fungi were identified: Bacillus cereus, Bacillus substillis, Staphylococcus aureus, Lactobacillus delbruckii with Aspergillus niger, Penicillium notatum, Trichoderma spp., Aspergillus fumigatus, Saccharomyces cerevisiae, Fusarium spp. and Aspergillus flavus. Bacillus cereus had the highest prevalence of 36.84%, Bacillus substillis 31.58%, Staphylococcus aureus 21.05% and Lactobacillus delbruckii 10.52%. Bacillus species were present at all sampled sites. It is concluded that the quality of these snacks   can be improved by following quality control protocol and good manufacturing practices (GMP) in food. 

scholarly journals AVALIAÇÃO DA ATIVIDADE ANTIMICROBIANA DO ÓLEO VOLÁTIL E EXTRATOS ETANÓLICOS DE FOLHAS E RAMOS DE ILEX PARAGUARIENSIS A. ST.-HIL. (ERVA-MATE)

2017 ◽  
Vol 11 (3) ◽  
pp. 33
Author(s):  
Marcos Antonio Afonso ◽  
Lidiane Da Silva Bonapaz ◽  
Moisés Santos Dutra ◽  
Vanessa Backes Nascimento Diel ◽  
Leandro Nicolodi Francescato ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Aspergillus Niger ◽  
Bacillus Cereus ◽  
Salmonella Enteritidis ◽  
Brain Heart Infusion ◽  
Ilex Paraguariensis ◽  
Aspergillus Phoenicis ◽  
Fusarium Sp

Dentre as inúmeras espécies da flora nativa brasileira, encontra-se a Ilex paraguariensis, conhecida popularmente como erva-mate. Estudos atribuem diversas atividades biológicas para essa espécie. O trabalho teve por objetivo avaliar a atividade antifúngica e antibacteriana do óleo volátil, extrato das folhas e dos ramos da I. paraguariensis. O material vegetal foi coletado na URI (28°16’41.4”S 54°16’13.0”W) em Santo Ângelo – RS/Brasil, sendo moído e filtrado e o óleo volátil obtido por hidrodestilação. A atividade antimicrobiana foi avaliada empregando a técnica de difusão em meio sólido Brain heart infusion (BHI). As bactérias utilizadas foram Corynebacterium fimi, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella enteritidis e Escherichia coli. Para a atividade antifúngica, foi empregado o método de difusão em meio sólido ágar Patato dextrose (PDA), e os fungos utilizados foram Aspergillus phoenicis isolado, Aspergillus niger, Fusarium sp. e Fusarium sp. isolado clínico. As alíquotas empregadas foram as mesmas, tanto para as bactérias quanto para os fungos, de 25 e 50 µL nas concentrações de 50 e 100 mg/mL do óleo e extratos. Os resultados obtidos, quando comparados aos resultados de inibição do antifúngico comercial Fox®, usados como padrão comparativo, comprovaram a acentuada atividade antimicrobiana apresentada pelo óleo de I. paraguariensis. Entre os diferentes extratos testados, o de folhas apresentou melhor resultado para atividade antimicrobiana, com a concentração de 100 mg/mL do óleo. O óleo volátil de I. paraguariensis, por apresentar halos de inibição superiores a 10 mm, indica uma boa atividade antimicrobiana.

scholarly journals Analisis Keefektifan Ekoenzim sebagai Pembersih Kandang Ayam dari Limbah Buah Jeruk (Citrus sp.)

2022 ◽  
Vol 10 (1) ◽  
pp. 42-46
Author(s):  
A. Mahdia ◽  
P. A. Safitri ◽  
R. F. Setiarini ◽  
V. F. A. Maherani ◽  
M. N. Ahsani ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Laboratory Testing ◽  
Pathogenic Microorganisms ◽  
Fruit Waste ◽  
Fermentation Period ◽  
Bacteria And Fungi ◽  
Citrus Waste ◽  
And Staphylococcus Aureus ◽  
Number Of Bacteria

Sanitation of the cage usually requires a sanitizer containing a powerful cleaning fluid to sterilize the cage. Materials commonly used for cage sanitation are detergent or disinfectants used to eradicate pathogenic microorganisms that cause bacteria, fungi, or other microorganisms. Eco enzyme is an alternative natural cleaning agent derived from fresh fruit waste through fermentation. This study aimed to make eco enzymes for cleaning chicken coops from citrus waste, characterize the microbiological eco enzymes, and test the effectiveness of eco enzymes as chicken coop cleaners. Eco enzymes from fresh citrus waste after a 3-month fermentation period contained bacteria and fungi of 1.9 x 106CFU/ml and 8.5 x 105CFU/ml, respectively, with a pH of 3.39±0.023. The eco enzyme of cage cleaning fluid from citrus waste (Citrus sp.) can inhibit the growth of Escherichia coli and Staphylococcus aureus through confrontation tests in the laboratory. Testing the effectiveness of eco enzymes in chicken coops can reduce the number of bacteria five times more than detergents for the same area.

scholarly journals Antimicrobial and Phytochemical Properties of Atuna racemosa Raf. Kernel Extract

2019 ◽  
Author(s):  
R.P. Gentallan Jr., M Rathi ◽  
N C Altoveros ◽  
T H Borromeo ◽  
C G.A Macabecha
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Aspergillus Niger ◽  
Bacillus Cereus ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antibacterial Properties ◽  
The Philippines ◽  
Total Phenolic ◽  
Phytochemical Analysis

Atuna racemosa Raf., a forest tree used to season raw fish dish in the Philippines, is proven to have antibacterial properties. The study aimed to help elucidate the significance of using its kernel as a condiment and consequently, increase its value by assessing its antimicrobial and phytochemical properties. The antimicrobial activity of its ethanolic extracts were screened against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica ser. Typhimurium, Aspergillus niger, Saccharomyces cerevisiae and Candida albicans using agar disc diffusion technique. Qualitative phytochemical screening was done, and total phenolic content was determined at a concentration of 100 mg dry sample per 1 mL solvent. The extract showed bacterial growth inhibition in Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus cereus while a mild antifungal activity against Aspergillus niger was observed. Phytochemical analysis detected the presence of cardiac glycosides, tannins, phenolic compounds and saponins in the extract. It yielded a total phenolic content of 42.7 mg GAE/100 g. This denotes that the kernel of A. racemosa has the potential to be classified as a natural food preservative and functional food.

Sign in / Sign up

Export Citation Format

Share Document