scholarly journals Assessment of microbial quality of household water output from desalination systems by the heterotrophic plate count method

2018 ◽  
Vol 16 (6) ◽  
pp. 930-937 ◽  
Author(s):  
Ahmad Reza Yari ◽  
Mohammad Javad Mohammadi ◽  
Sahar Geravandi ◽  
Zohreh Doosti ◽  
Soudabeh Alizadeh Matboo ◽  
...  
Keyword(s):  
Heterotrophic Bacteria ◽  
National Standard ◽  
Plate Count ◽  
Most Probable Number ◽  
Microbial Quality ◽  
Heterotrophic Plate Count ◽  
Probable Number ◽  
Household Water ◽  
Standard Values

Abstract Point-of-use household water desalination systems (HWDSs) are becoming popular in Iran because of the deterioration of drinking water. This study aimed to determine the microbial quality of output water from HWDSs in Qom, Iran by using the heterotrophic plate count (HPC) method. Samples of input and output water from 30 HWDSs were collected over a six-month period. Heterotrophic bacteria were tested using the pour plate technique. At the first sampling stage, the HPC level in 23% of samples exceeded the 500 CFU/ml threshold level. On average, for 50% of samples, the HPC level of input samples was 0–10 CFU/ml, for 42% it was 10–100 CFU/ml and for 8% it was 100–500 CFU/ml. For output samples, for 25%, the level of HPC was 0–10 CFU/ml, for 43% it was 10–100 CFU/ml, for 24% it was 100–500 CFU/ml and for 8% it exceeded 500 CFU/ml. For total coliforms the most probable number test was positive for the first and third stages of sampling (3% input samples). The comparison of the averages with national standard values shows that in some cases, the contamination of output water from HWDSs in the city of Qom has been above the standard values.

Microbiological Quality of Packaged Ice from Various Sources in Georgia

2014 ◽  
Vol 77 (9) ◽  
pp. 1546-1553 ◽  
Author(s):  
STEPHANIE L. MAKO ◽  
MARK A. HARRISON ◽  
VIJENDRA SHARMA ◽  
FANBIN KONG
Keyword(s):  
Heterotrophic Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Chemical Quality ◽  
Manufacturing Companies ◽  
Probable Number ◽  
Vending Machines ◽  
Self Service ◽  
Retail Establishments

This study determined the microbiological and chemical quality of ice produced and bagged on premises in retail establishments and in free-standing self-service ice vending machines in the state of Georgia and compared the results with that from ice produced by manufacturing companies monitored by the International Packaged Ice Association. Two hundred fifty bags of packaged ice samples were obtained from retail locations and self-service ice vending machines, along with 25 bags of packaged manufactured ice. Ice samples were melted within 24 h of collection and heterotrophic plate count SimPlates were used to detect heterotrophic bacteria present. Colisure and Enterolert assays were used to enumerate coliforms, nonpathogenic Escherichia coli, and enterococci. Membrane filtration coupled with enrichment was used to detect Salmonella and Listeria monocytogenes. Confirmation tests were done for presumptive-positive pathogens. None of the manufactured ice had unacceptable microbial levels. Six percent of the ice samples bagged at retail sites and from ice vending machines contained unsatisfactory levels of heterotrophs compared with the limits set by the International Packaged Ice Association (≥500 most probable number [MPN]/100 ml). Thirty-seven percent of these samples contained an unsatisfactory level of coliforms (≥1.0 MPN/100 ml), 1% contained nonpathogenic E. coli, and 13% contained enterococci (≥1.0 MPN/100 ml). One sample tested positive for the presence of Salmonella and another tested positive for Enterobacter agglomerans. Ninety-five samples of packaged ice from retail establishments and vending machines (38%) had pH levels outside the acceptable range that can affect product flavor. Turbidity of three samples exceeded the acceptable level. No samples had unacceptable nitrate levels. Manufactured ice had better microbiological and chemical quality than ice packaged on the premises of retail locations and from self-serve ice vending machines.

Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat1

1981 ◽  
Vol 44 (2) ◽  
pp. 139-143 ◽  
Author(s):  
G. A. MCKINLEY ◽  
J. S. AVENS
Keyword(s):  
Plate Count ◽  
Most Probable Number ◽  
Processing Plant ◽  
Microbial Quality ◽  
Probable Number ◽  
E Coli ◽  
Turkey Meat ◽  
Aerobic Plate Count ◽  
Meat Samples

The microbial quality of ground and comminuted turkey meat was examined using raw meat and meat after two cooking times. Eight triplicate samples were obtained from a commercial processing plant over an 8-month period and analyzed for aerobic plate count (APC), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella. The APC for 29%of the raw ground and 0% of the raw comminuted turkey meat samples was greater than 5.0 × 106/g. Raw ground and comminuted meat yielded a mean coliform most probable number (MPN) of 2.2 × 102 and 6.2 × 102/g respectively. Mean E. coli MPNs per gram were 12 for raw ground and 49 for raw comminuted meat. Twenty-five percent of the 24 raw ground samples, and 46% of the comminuted samples exceeded 50 E. coli MPN/g. S aureus was isolated from 25% of the raw ground and 54% of raw comminuted samples. Salmonellae were isolated from 8% of the raw ground samples and 12% of raw comminuted samples. C. perfringens was isolated from 50 and 55% of 40 ground and 40 comminuted meat samples, respectively. Cooking reduced the microbial numbers and isolation frequency from all samples.

scholarly journals Influence of environmental disturbances on the bacteriological quality of Pagbanganan river in Baybay City, Leyte, Philippines

2019 ◽  
pp. 81-91 ◽  
Keyword(s):  
Water Quality ◽  
Water Column ◽  
Heterotrophic Bacteria ◽  
Freshwater Ecosystems ◽  
Most Probable Number ◽  
Public Water Supply ◽  
Environmental Disturbances ◽  
Probable Number ◽  
Fermentation Test

Microorganisms like bacteria are frequently used as indicators of water quality in freshwater ecosystems. Thus, this study was conducted to evaluate the total coliforms (TC) and total aerobic heterotrophic bacteria (TAHB) present in the upstream (Kantagnos), midstream (lgang), and downstream (Kan-ipa) of Pagbanganan River. The most probable number (MPN/100 mL) of TC was determined through multiple tube fermentation test while counts of TAHB present in both water and sediments were enumerated by serial dilution and plating methods. MPN of TC revealed that the river water should not be used as a source of public water supply and as a venue for contact recreational activities like bathing and swimming. Furthermore, TAHB in the sediments of the river did not differ significantly across sites although their values showed a decreasing trend. Conversely, TAHB in the water column of the river significantly increased from upstream to downstream. These results are most probably influenced by the quarrying activities present in the area. In the upstream where there is no quarrying activity, TAHB was higher in sediment than in the water, while in the downstream where quarrying activities are present, it is otherwise. Because of these significant differences, it is believed that the ratios of TAHB present in the water column and sediments are potential indicators of sediment disturbance in the aquatic environment. The results of this study imply that proper management of Pagbanganan River by all sectors of the community is needed to keep it sustainable for safe use.

A Microbial Survey of Various Fresh and Frozen Seafood Products

1977 ◽  
Vol 40 (5) ◽  
pp. 300-303 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
JOHN DACEY
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Microbiological Quality ◽  
Retail Store ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Seafood Products ◽  
Aerobic Plate Count ◽  
Fresh Products

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 103/g to 9.3 × 104/g for the frozen products and from 7.8 × 104/g to 2.7 × 108/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 103/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli. while 7.9% were positive for Staphylococcus aureus. Two percent of the samples contained Clostridium perfringens. Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.

scholarly journals Microbiological evaluation of South Australian rock lobster meat

1977 ◽  
Vol 79 (3) ◽  
pp. 373-380 ◽  
Author(s):  
A. S. J. Yap
Keyword(s):  
Staphylococcus Aureus ◽  
Geometric Mean ◽  
Plate Count ◽  
Most Probable Number ◽  
Rock Lobster ◽  
Probable Number ◽  
E Coli ◽  
Processing Plants ◽  
Australian Fish

SUMMARYSamples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) ofE. coliand coliforms,Staphylococcus aureusandSalmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms andE. coliwere 4·9/g and 1·8/g respectively. The highest geometric mean number of staphylococci was 18·6/g.Salmonellawas not detected in the 480 units tested. Only 0·4% of the samples had TPC exceeding 100,000/g. Coliforms andE. coliwere not present in 76·1% and 92·7% respectively of the samples tested.Staphylococcus aureuswas not detected in 67·7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

scholarly journals Bacteriological Quality of Drinking Water in Mardan, Khyber Pakhtunkhwa, Pakistan

2015 ◽  
Vol 21 ◽  
pp. 1-6
Author(s):  
Javid Ali ◽  
Said Hassan ◽  
Dr Ziaurahman ◽  
Inayat Ur Rahman ◽  
Sadhair Abbas ◽  
...  
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Khyber Pakhtunkhwa ◽  
E Coli ◽  
Micro Organisms

The present study was aimed to isolate and identify micro-organisms load of drinking water of Mardan city, Khyber Pakhtunkhwa Pakistan. A total of 27 samples of drinking water were collected from different locations of the study area. Total Plate Count was determined by pour plate method, while total coliforms, total fecal coliforms and E. coli were determined by multiple tube fermentation method. Of the total collected samples, 17 (62.96%) samples were contaminated with either one or more than one type of microorganisms. The results of most probable number test showed that 13 (48.15%) samples were unsatisfactory. It was concluded that the water should be treated before consumption for drinking purpose. Regular assessment of the water quality is recommended as regular monitoring of the water quality for improvement not only prevents disease and hazards but also checks the water resources from becoming further polluted. ECOPRINT 21: 1-6, 2014DOI: http://dx.doi.org/10.3126/eco.v21i0.11897

Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

2004 ◽  
Vol 67 (1) ◽  
pp. 162-167 ◽  
Author(s):  
REBECCA MONTVILLE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Food Service ◽  
Fecal Coliforms ◽  
Most Probable Number ◽  
Microbial Quality ◽  
Statistical Distributions ◽  
Probable Number ◽  
Plate Counts ◽  
Processed Products ◽  
Cutting Boards

Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats.

scholarly journals IDENTIFIKASI KEBERADAAN BAKTERI COLIFORM DAN TOTAL MIKROBA DALAM ES DUNG-DUNG DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH SURAKARTA

2018 ◽  
Vol 13 (1) ◽  
pp. 41 ◽  
Author(s):  
Aprilia Mustikaning Putri ◽  
Pramudya Kurnia
Keyword(s):  
Food Microbiology ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Descriptive Research ◽  
Quality Of Water ◽  
Standard Value ◽  
Number Of Bacteria

Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and the number of bacteria coliform on “dung-dung” ice around Universitas Muhammadiyah Surakarta campus. This descriptive research used 7 samples which were taken from 7 “dung-dung” ice sellers around Muhammadiyah University of Surakarta. The samples were analyzed by using Total Plate Count (TPC) and Most Probable Number (MPN) methods. The results were compared with standard value of TPC and MPN according to the Indonesia Food and Drug Administration Regulation number 16/2016 about the criteria for food microbiology. The results of the study showed that all of the 7 samples being tested were above the standards, because the microbes count were above 105 CFU/ml (the standard is maximum 104 CFU/ml), and the MPN value > 2400 MPN/ ml (the standard is 10 APM/100ml) This study concluded that all of the “dung-dung” ice studied were  not comply the food safety standard.

scholarly journals Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek yang Beredar di Kota Denpasar

2021 ◽  
Vol 9 (1) ◽  
pp. 141
Author(s):  
Michael Jordi Theofanny ◽  
Ida Bagus Wayan Gunam ◽  
Ni Putu Suwariani
Keyword(s):  
National Standard ◽  
Plate Count ◽  
Most Probable Number ◽  
Soy Milk ◽  
Probable Number ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Sample Testing ◽  
Good For ◽  
Legal Product

This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI  5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption. Keyword: coliform, Denpasar city, Indonesian national standard, soy milk, total plate count.

scholarly journals Occurrence and Antibiotic Resistance of Escherichia coli in Street-Vended Kebab in Dramaga, Bogor, Indonesia

2020 ◽  
Author(s):  
D.W. Lukman ◽  
D.Y. Sari ◽  
H. Pisestyani
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
National Standard ◽  
Plate Count ◽  
Diffusion Method ◽  
Most Probable Number ◽  
Disk Diffusion Method ◽  
Probable Number ◽  
Street Food ◽  
E Coli

Background: Kebab is one of the popular ready-to-eat foods in Indonesia and sold as a street food. The purpose of this study was to determine occurrence and antibiotic resistance of Escherichia coli in street-vended kebab in Dramaga, Bogor, Indonesia. Methods: Totally, 43 samples of kebab meat were collected from street food kebab vendors. Examinations on Total Plate Count (TPC), and total E. coli using Most Probable Number (MPN) method were referred to the Indonesia National Standard. The antibiotic resistance test was carried out using the Kirby-Bauer disk diffusion method. Results: The mean of TPC in kebab samples was 5.3 log10 Colony Forming Unit (CFU)/g. Based on TPC, 13 out of 43 (30.2%) of kebab samples did not comply with the Indonesia National Standard with maximum acceptable level of 5 log10 CFU/g. E. coli was identified in 5 out of 43 samples (11.6%) with mean of 39.2 MPN/g ranged from 7.4 to 150 MPN/g which were higher than standard level (0.5 log10 CFU/g). Four out of 5 E. coli isolated from kebab samples were resistant to gentamycin. All E. coli isolates were susceptible to amoxicillin/clavulanate and chloramphenicol. Conclusion: The occurrence of antibiotic resistant E. coli in ready-to-eat kebab in this area of Indonesia could cause the health problem in consumers. The local government should conduct the monitoring and surveillance on the occurrence of pathogens and the antibiotic resistance in food chain. 

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