Reliability of Several Microorganisms to Indicate the Presence of Salmonella in Natural Waters

1993 ◽  
Vol 27 (3-4) ◽  
pp. 471-474 ◽  
Author(s):  
M. A. Moriñigo ◽  
E. Martinez-Manzanares ◽  
M. A. Muñoz ◽  
M. C. Balebona ◽  
J. J. Borrego
Keyword(s):  
Natural Waters ◽  
Direct Detection ◽  
Microbiological Quality ◽  
Fecal Pollution ◽  
Microbial Quality ◽  
Quality Of Waters

A new index of microbiological quality of natural waters based on the coliphage test is proposed. Levels of coliphages corresponding to the concentrationgs of coliphages (Phgs) lower than 300 pfu/100 ml warrant a good microbial quality of waters affected with fecal pollution. In waters with industrial and domestic pollution Salmonella percentages higher than 5 % were detected even when this proposed index (Ph95) was applied. Thus the direct detection of the pathogen could be more useful in this case.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals Clarification of the Algerian grape juice and their effects on the juice quality

2020 ◽  
Vol 34 (1) ◽  
pp. 1-11
Author(s):  
Soraya Mazrou ◽  
Mohammed Messaoudi ◽  
Samir Begaa ◽  
Christophe Innocent ◽  
Djamaleddine Akretche
Keyword(s):  
Condensed Tannins ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Juice Quality ◽  
Microbial Quality ◽  
Total Polyphenol ◽  
Accelerated Stability ◽  
Nutritional Qualities ◽  
And Storage

The aim of this study was to find a good clarification method to eliminate the substances in Algerian grape juice and study the effects of the clarification agents on juice quality. The clarified grape juice was subjected to different treatments, namely bentonite, gelatin, combination of gelatin and bentonite, then stored for 4 weeks. The effects of fining treatment by determining the critical micillary concentration of each agent used accelerated stability test on turbidity, tannin contents (ethanol index, condensed tannins, total polyphenol and anthocyanins) and microbiological quality of clarified grape juice were evaluated during storage. Fining treatment and storage had a significant (p < 0.05) effect on turbidity, tannins, total polyphenol, condensed tannins and anthocyanins. However, a better percentage elimination was noted for freshly squeezed grape juice with a combination of gelatin and bentonite corresponding to a turbidity of 6.5 NTU. The clarifiers separately gave lower removal rates than average, up to 83% of tannins present in the freshly squeezed juice has been eliminated using the bentonite. The results obtained are very satisfactory since we were able to obtain a clear juice of good microbial quality while ensuring the preservation of the organoleptic and nutritional qualities during the treatment and the storage of the juice.   Bull. Chem. Soc. Ethiop. 2020, 34(1), 1-11. DOI: https://dx.doi.org/10.4314/bcse.v34i1.1

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms &gt;106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had &lt;102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

scholarly journals Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Kenneth M. Mbae ◽  
Mercy K. Ndwiga ◽  
Fredrick G. Kiruki
Keyword(s):  
Cross Section ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Human Consumption ◽  
Microbial Quality ◽  
Protection Agency ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Food Borne

Raw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. The aim of this study was to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross section of roasted meat eateries in Kenya. The United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20–≤102 CFU/g), and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.

scholarly journals Microbiological evaluation of certain fruits and vegetables marketed in the city of Kenitra-Morocco

2021 ◽  
Vol 319 ◽  
pp. 01112
Author(s):  
Rahma Erahioui ◽  
Sultana Inekach ◽  
Hassna Jaber ◽  
Khadija Atfaoui ◽  
Noureddine Rhaim ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
Total Absence ◽  
Nutritional Qualities ◽  
Raw Foods ◽  
The City

Fruits and vegetables are essential for human health due to their nutritional qualities, but the consumption of raw foods leads to food safety problems as they are recognized as sources of transmission of infectious diseases. The objective of this work is to assess the microbiological quality of some fruits and vegetables marketed in the Kenitra city. The samples were purchased at the fruit and vegetable markets during the period from April to July 2018.The detection of microorganisms in the samples requires several steps which are weighing, dilution, isolation, enumeration and 'identification. The results of the microbiological analysis of fruits and vegetables studied show significant concentrations of the total aerobic mesophilic flora varies between 2.25 and 8.48 log10 CFU / ml, Concerning total coliforms the contamination rates vary between 1.92 and 8.42 log10UFC / ml, as well as the presence of fecal coliforms between 1.13 and 8.05 log10UFC / ml, in the same samples analyzed, strains such as: Escherichia coli, staphylococcus aureus and a total absence of salmonella and shegilla. In order to improve the safety and hygienic quality of fruits and vegetables, the application of good hygienic practices as well as continuous microbial quality control is necessary to protect the health of consumers.

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 Microbial Quality of Tropical Inland Waters and Effects of Rainfall Events

2012 ◽  
Vol 78 (15) ◽  
pp. 5160-5169 ◽  
Author(s):  
Tasha M. Santiago-Rodriguez ◽  
Raymond L. Tremblay ◽  
Carlos Toledo-Hernandez ◽  
Joel E. Gonzalez-Nieves ◽  
Hodon Ryu ◽  
...  
Keyword(s):  
Fecal Pollution ◽  
Microbial Quality ◽  
Sample Collection ◽  
Culture Methods ◽  
Rainfall Events ◽  
Inland Lake ◽  
Geographical Regions ◽  
Thermotolerant Coliforms ◽  
Positive Correlations

ABSTRACTNovel markers of fecal pollution in tropical waters are needed since conventional methods recommended for other geographical regions may not apply. To address this, the prevalence of thermotolerant coliforms, enterococci, coliphages, and enterophages was determined by culture methods across a watershed. Additionally, human-, chicken-, and cattle-specific PCR assays were used to identify potential fecal pollution sources in this watershed. An enterococcus quantitative PCR (qPCR) assay was tested and correlated with culture methods at three sites since water quality guidelines could incorporate this technique as a rapid detection method. Various rainfall events reported before sample collection at three sites were considered in the data analyses. Thermotolerant coliforms, enterococci, coliphages, and enterophages were detected across the watershed. Human-specificBacteroidesbacteria, unlike the cattle- and chicken-specific bacteria, were detected mostly at sites with the corresponding fecal impact. Enterococci were detected by qPCR as well, but positive correlations with the culture method were noted at two sites, suggesting that either technique could be used. However, no positive correlations were noted for an inland lake tested, suggesting that qPCR may not be suitable for all water bodies. Concentrations of thermotolerant coliforms and bacteriophages were consistently lower after rainfall events, pointing to a possible dilution effect. Rainfall positively correlated with enterococci detected by culturing and qPCR, but this was not the case for the inland lake. The toolbox of methods and correlations presented here could be potentially applied to assess the microbial quality of various water types.

scholarly journals Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Pankaj Kumar Gupta ◽  
Dinesh Chandra Rai ◽  
Vinod Kumar Paswan ◽  
Rajendra Panta ◽  
Ashok Kumar Yadav
Keyword(s):  
Standard Procedure ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Microbial Quality ◽  
Average Percentage ◽  
Physico Chemical ◽  
Two Samples

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

scholarly journals Microbiological evaluation of cosmetics products sourced in Aba city, Nigeria

2016 ◽  
Vol 2 (4) ◽  
pp. 74 ◽  
Author(s):  
Peace N. Ibegbulam-Njoku ◽  
Chinenye C. Chijioke-Osuji
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Quality Management System ◽  
Microbiological Quality ◽  
Raw Material ◽  
Microbial Pathogens ◽  
Tropical Region ◽  
Microbial Quality ◽  
Body Parts ◽  
Cosmetic Products

<p class="abstract"><strong><span lang="EN-US">Background:</span></strong><span lang="EN-US"> Cosmetics are external preparations normally applied to human body parts mainly for beautifying, cleansing and protecting. These products are basically non-sterile but must be completely free of high-virulence microbial pathogens. Production of stable cosmetics products require integrated quality management system which consists of quality raw material, proper product formulation, hygienic design of production facilities, good production hygiene process, packaging containers and a validated preservative system. Inadequately preserved products can provide conducive environments for microorganisms especially in the tropical region. The objective of this study is to assess the microbial quality of some selected brands of cosmetics produced in the country and sold within the commercial city of Aba, Abia state of Nigeria thus to note the health hazards consumers are exposed to.</span></p><p class="abstract"><strong><span lang="EN-US">Methods:</span></strong>Twenty brands of commercially available Cosmetic products manufactured in Nigeria were evaluated for their microbial quality using standard procedures.</p><p class="abstract"><strong><span lang="EN-US">Results:</span></strong><span lang="EN-US"> There was no viable bacterial growth in 40% of the samples tested and no yeast growth in 65% of the samples tested. 35% of the products indicated &lt; 300 CFU /g of samples tested. The predominant bacterial isolates were <em>Pseudomonas aeruginosa</em> and S<em>taphylococci aureus</em>. Preservative efficacy tests carried out on the products using <em>Pseudomonas aeruginosa</em> ATCC 9027 showed only 30% of the products tested were adequately preserved.</span></p><p class="abstract"><strong><span lang="EN-US">Conclusions:</span></strong>The poor microbiological quality of the preparations investigated can be attributed to either the formulation of these brands or environmental conditions during the manufacturing process. It is hoped that the training of the personnel that handle these processes will improve cosmetic products quality in Nigeria.</p>

scholarly journals Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

2021 ◽  
Author(s):  
Muller Kiswendsida Abdou COMPAORE ◽  
Stéphane Dissinviel KPODA ◽  
Raoul Bazoin Sylvain BAZIE ◽  
Marcelline OUEDRAOGO ◽  
Alphonse YAKORO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Burkina Faso ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Food Hygiene ◽  
Different Types ◽  
Thermotolerant Coliforms ◽  
Coagulase Positive Staphylococci

The aim of the present study was to assess the microbial quality of five different types of food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso. One hundred and one (101) samples were collected and microbial quality were assessed by evaluating the food hygiene indicators such as total aerobic mesophilic flora, total coliforms, thermotolerant coliforms, yeast and mould. Food safety indicators such as Escherichia coli , Salmonella , coagulase-positive staphylococci, Clostridium perfringens and Bacillus cereus were checked too. All samples were analyzed under ISO methods.

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