scholarly journals CUSTOMERS PERCEPTION ON FOOD SERVICE AND WATER MICROBIOLOGY LABORATORY FROM THE NATIONAL INSTITUTE OF HYGIENICS OF LOME FROM 2012 TO 2020

2021 ◽  
Vol 9 (10) ◽  
pp. 879-890
Author(s):  
Mawuli Kossi Fiagnon ◽  
◽  
Mamatchi Melila ◽  
Yaovi-Gameli Afanyibo ◽  
Tchadjobo Tchacondo ◽  
...  
Keyword(s):  
Waiting Time ◽  
Food Service ◽  
General Purpose ◽  
Food Microbiology ◽  
Action Plans ◽  
Microbiology Laboratory ◽  
Water Microbiology ◽  
Satisfaction Rates

The general purpose of this article is to help monitor the performance of thewater and food microbiology laboratory at National Institute of Hygienics (NIH)of Lome. To achieve it, thework focused on analyzing trends in customers satisfaction from the laboratory in theperiod from 2012 to 2020. This study mainly took into account the analysis ofcustomers satisfaction levels with satisfaction metrics such as qualityreception facilities, the waiting time, the reliability of the results and the deadline for renderingresults customers complaints analysis as well as analysis of customers suggestions.From the results obtained, it emerged that the majority of the laboratorys customers are satisfiedof its services. Satisfaction rates were over 86% with respect to the quality ofreception facilities, more than 89% concerning waiting time, more than 93% compared tothe reliability of the results and more than 73% for the deadline for rendering results. Claimingcustomers are over 75% cleared and all cleared claims were made within the timeframeresolution expected. Customers suggestions are taken into account through the implementation ofappropriate action plans. However, the analysis of these results has made it possible to identifyinadequacies such as the non-representativeness of the samples from the various satisfaction surveysand the unavailability of certain data which should allow a morethorough. In addition, the available data have shown that the perception of the benefits of thelaboratory by customers, is not growing. However, these data made it possible to achieveto the conclusive results which deserve to be taken into account. In short, it appears clearlythat customers perceptions in the services of the water andfood microbiology laboratory of the NIH of Lome, is satisfactory, even if it is not growing.

scholarly journals Identification of Endophytic Fungi from Rhizome Galanga (Alpinia galanga L.) against Candida albicans

2018 ◽  
Vol 5 (2) ◽  
pp. 205
Author(s):  
Ni Made Raningsih ◽  
Putu Wahyu Sri Juniantari Sandy
Keyword(s):  
Candida Albicans ◽  
Endophytic Fungi ◽  
Trichoderma Harzianum ◽  
Food Microbiology ◽  
Microbiology Laboratory ◽  
Isolation And Identification ◽  
Alpinia Galanga

The main objectives of this research were to isolat and identify endophytic fungi antagonists of Candida albicnas from galanga rhizomes. Samples of galanga rhizome were collected from Gitgit plantation in Gitgit village, Buleleng regency. Isolation and identification were conducted in Food Microbiology Laboratory, Faculty of Agriculture, Udayana University. There were three isolates identified with inhibitory persentage againts Candida albicans i.e. Trichoderma viridae (26.07±3.76%), Trichoderma harzianum (45.11±5.84%) and Fusarium oxyforum (20.11±5.61%).

Microbiologia de Linguiças Caseiras in natura, Refrigeradas, Assadas e Congeladas

2019 ◽  
Vol 23 (1) ◽  
pp. 67
Author(s):  
Lourena Paz Soares Nunes ◽  
Francisco Das Chagas Cardoso Filho ◽  
Mikaela Lopes de Caldas ◽  
Lidiane Mota Martins ◽  
Lailana Da Paz Soares Santos ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
National Standards ◽  
Food Microbiology ◽  
The Other ◽  
Pathogenic Microorganisms ◽  
Microbiology Laboratory ◽  
Pork Sausage ◽  
E Coli ◽  
Sanitary Conditions ◽  
Butcher Shops

A linguiça caseira é bem aceita e comercializada em todo Brasil. Mesmo pronta para o consumo, pode apresentar alguns micro-organismos patogênicos, caracterizando possível falha no seu controle higiênico-sanitário. Este trabalho teve como objetivo averiguar as condições higiênicas e sanitárias em linguiças caseiras comercializadas em Teresina, PI, e verificar as temperaturas necessárias para inativação da microbiota existente nas linguiças. Foram utilizados dez açougues de Teresina-PI, que comercializam linguiça suína caseira, recolhendo-se amostras de 400 gramas de cada e as transportando até o Laboratório de Microbiologia de Alimentos do NUEPPA/CCA/UFPI, no qual se realizaram as seguintes análises: bactérias heterotróficas mesófilas, psicrófilas, coliformes a 37 ºC  e E. coli. As linguiças caseiras analisadas estavam de acordo com os padrões nacionais vigentes, sendo que para E.coli 10,0% das amostras apresentaram valores elevados, porém  não existe parâmetro para essa bactéria. Conclui-se que a linguiça "in natura" obteve os maiores índices de coliformes, E. coli, mesófilas e psicrófilas com relação aos demais tratamentos. A refrigeração doméstica não inibiu o crescimento de coliformes, E. coli, mesófilas e psicrófilas. A cocção reduz as contagens bacteriológicas, entretanto, não inativava as bactérias. O congelamento por seis meses, inativa a E.coli e as psicrófilas e reduz a contagem de mesófilas e coliformes. Palavras-chave: Coliformes. Escherichia coli. Mesófilos. Psicrófilos. AbstratHomemade sausage is well accepted and sold in Brazil. Even ready for consumption, can present some pathogenic microorganisms, characterizing possible failure in its hygienic-sanitary control. This study aimed to investigate the hygienic and sanitary conditions in homemade sausages commercialized in Teresina, PI, and check the temperatures required to inactivate the existing microbiota in sausages. 10 butcher shops were used  in Teresina-PI that sell homemade pork sausage, collecting samples of 400 grams each and transported to the Food Microbiology Laboratory of NUEPPA / CCA / UFPI, where the following analysis was held: heterotrophic mesophilic bacteria, psichrophilic, coliforms at 37 ºC and E. coli. The homemade sausages were analyzed according to agreed national standards, and for E.coli 10.0% of the samples showed high values, however  there is no parameter for this bacterium.  The  sausage "in natura" achieved the highest levels of coliforms, E. coli, mesophilic and psichrophilic with the other treatments. The domestic refrigeration did not inhibit the growth of coliforms, E. coli and mesophilic psichrophilic. The cooking reduces bacterial counts, though it does not inactive the bacteria. The six-month period freezing inactivates  E.coli and psichrophilic and reduces the mesophilic and coliform count. Keywords: Coliforms. Escherichia Coli. Mesophilic. Psychrophiles

scholarly journals Preservation of Strawberries Using Guava Leaves Extract

2019 ◽  
pp. 1-7
Author(s):  
G. K. Gituma ◽  
L. G. Njue
Keyword(s):  
Shelf Life ◽  
Food Microbiology ◽  
Gastrointestinal Disorders ◽  
Food Science ◽  
Processed Foods ◽  
Microbiology Laboratory ◽  
Natural Preservative ◽  
Guava Leaves ◽  
The One ◽  
Boiled Water

Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gastrointestinal disorders. Sulfite is a common preservative in fruits and was found to have the following side effects: headaches, allergies, palpitations and cancer. Another down side of artificial preservative is that a lot of time is used in developing and acquiring it thus making it expensive. There is therefore need for a natural preservative. Objectives: This study was conducted to develop a natural preservative from guava leaves extract that would help increase the shelf-life of strawberries. Methods: The study was conducted in the food microbiology laboratory, Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya. Crude extract was obtained by crushing dry guava leaves into 100 g powder and adding 600 ml of boiled water. The mixture was allowed to stand for 1 hr to allow extraction. The extract was then filtered and used to determine its inhibition against fungi. The extract was also serially diluted to obtain 5 different concentrations which were used to determine their effectiveness in increasing the shelf life of the strawberries. The results were recorded and discussed. Results: The plates with the highest concentration of guava leaves extract had the lowest number of microbial colonies while the one with the lowest concentration on had the highest number of microbial colonies. The control samples had by far a higher number of microbial colonies than all the different concentrations of the extract. Conclusion: The crude extracts of guava leaves showed inhibition against fungi and increased the shelf life of strawberries. Further studies need to be conducted in order to obtain a purified preservative from the extract.

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