scholarly journals Microbial Evaluation of Spices in Ethiopia

2018 ◽  
Vol 12 (1) ◽  
pp. 422-429 ◽  
Author(s):  
Tesfaye L. Bedada ◽  
Firehiwot A. Derra ◽  
Samson G. Gebre ◽  
Waktole G. Sima ◽  
Redwan M. Edicho ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Human Health ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
Plate Method ◽  
Total Coliforms ◽  
E Coli ◽  
Thermotolerant Coliforms ◽  
Microbiological Indicators

Introduction: Since spices are taken as ready-to-eat products, they are not subjected to heat treatment. The use of spices contaminated with pathogens can lead to morbidity and mortality. Materials and Methods: The study was conducted on 162 samples of 25 spices collected from retail and production sites in different regions of Ethiopia between January 2010 to December 2017 to determine the concentrations of heterotrophic plate count and Staphylococcus aureus by pour plate method; for coliforms using NMKL Method No. 44; for mould and yeast enumeration using spread method and for Salmonella using ES ISO 6579. The data was analysed using SPSS version 20.0. Results: Moulds, yeasts, total coliforms, heterotrophic plate count, total coliforms, thermotolerant coliforms, E. coli and S. aureus above the acceptable limits were observed in 5 (3%), 7 (4.3%), 2 (1.2%), 20 (12.3%), 10 (6.2%), 9 (5.6%) and 19 (11.7%) samples respectively. Salmonella species was not noticed in any of the samples tested. No bacterial and fungal contaminations were observed in 11 of 25 spices. Conclusions: Few spices samples had 1.2 to 12.3% of the microbiological indicators, spoilages or pathogens exceeded the ICMFS guidelines. The use of these contaminated spices may pose risk to human health.

scholarly journals A Study on Standard of Buffalo Meat Hygiene in Dharan

2014 ◽  
Vol 7 ◽  
pp. 99-101 ◽  
Author(s):  
Bhaskar Mani Adhikari ◽  
Rajendra Prasad Subedi ◽  
Dilip Subba
Keyword(s):  
Staphylococcus Aureus ◽  
Field Survey ◽  
Plate Count ◽  
Survey Method ◽  
Total Coliforms ◽  
E Coli ◽  
Buffalo Meat ◽  
Total Plate Count ◽  
Microbiological Analyses

Hygiene standard of buffalo meat in Dharan was assessed by microbiological analyses and field survey method. Ten samples of buffalo meat, knives, chopping board and hands of butchers were examined for total plate count (TPC), total coliforms, E. coli, Staphylococcus aureus, Salmonella and Shigella. Average of TPC, Coliforms, E. coli and S. aureus counts in meat were 3.59×107, 2.06×104, 1.69×103 and 9.67×103 cfu/g respectively. Salmonella was detected in 80% samples and all samples were Shigella positive. The average TPC count of chopping board, knives and hands were found to be 3.15×104, 3.47×103 and 2.01×104 cfu/ cm2 respectively. The average Coliform, E. coli and S. aureus counts of chopping board were found to be 1.11×103, 9.8× 101 and 6.2×102 cfu/cm2. The average Coliform, E. coli and S. aureus counts of knives were found to be 1.31×103, 1.66×102 and 2.83×102 cfu/cm2. The average Coliform, E. coli and S. aureus counts of the palms of butchers were found to be 1.95×103, 1.66×102 and 1.77×102 cfu/cm2. Two chopping boards, three knives and three hands were found Salmonella free. Five chopping boards, three knives and two hands were detected for Shigella. The field survey of 31 meat shops showed that the hygiene condition of meat sold in Dharan was found unsatisfactory. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10617   J. Food Sci. Technol. Nepal, Vol. 7 (99-101), 2012  

scholarly journals Antibiogram Profiling and Thermal Inactivation of Staphylococcus aureus and Escherichia coli Isolated from Milk of Dharan, Nepal

2020 ◽  
pp. 81-87
Author(s):  
Susmita Phattepuri ◽  
Prince Subba ◽  
Arjun Ghimire ◽  
Shiv Nandan Sah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Thermal Inactivation ◽  
Total Coliform ◽  
Plate Count ◽  
Diffusion Method ◽  
E Coli ◽  
Coliform Count ◽  
Z Value ◽  
D Values

Milk is an excellent medium for the growth of many bacteria. This study aimed to determine antibiotic profiling and thermal inactivation of Staphylococcus aureus and Escherichia coli isolated from raw milk of Dharan. Total viable count, total Staphylococcal count, and total coliform count were carried out by conventional microbiological methods. Identification was done on the basis of Gram staining and biochemical tests. The antibiotic susceptibility test of the isolates carried out by the modified Kirby-Baur disc diffusion method. Thermal inactivation of S. aureus and E. coli were carried out by subjecting to thermal treatment in a water bath. Total plate count ranged from 204×104 CFU/mL to 332×105 CFU/mL. Total staphylococcal count and total coliform count ranged from 14×105 CFU/mL to 8×106 CFU/mL and 11×104 CFU/mL to 3×106 CFU/mL respectively. S. aureus showed an increasing resistance patterns towards Ampicillin, Cefotixin, Carbenicillin and Cefotaxime. Ciprofloxacin, Erythromycin, Amikacin, Gentamycin, Azithromycin, and Chloramphenicol were found to be effective against S. aureus. All the E. coli isolates were resistant to Ampicillin and least resistant to Cefotixin. Chloramphenicol, Amikacin, Azithromycin, and Nalidixic acid were found highly effective to E. coli. The D-values for S. aureus at 56°C, 58°C and 60°C were 1.36 min, 1.19 min, and 1.09 min respectively. The Z-value was 14.92°C. While D-values were obtained as 0.98 min, 0.75 min, and 0.57 min for E. coli at 56° C, 58° C and 60° C respectively, and Z-value was 9.75° C. Hence, S. aureus was found to be more heat resistant than E. coli.

Analysis of Bottled Water for Escherichia coli and Total Coliforms

1998 ◽  
Vol 61 (3) ◽  
pp. 334-338 ◽  
Author(s):  
M. A. GRANT
Keyword(s):  
Escherichia Coli ◽  
Simultaneous Detection ◽  
Microbiological Quality ◽  
Bottled Water ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
Positive Error ◽  
False Positive Error ◽  
Total Coliforms ◽  
Quality Guidelines

U.S. Food and Drug Administration regulations governing bottled water include microbiological quality guidelines based on coliform counts. Recently, a new MF medium for simultaneous detection of total coliforms and Escherichia coli was developed. This medium, m-ColiBlue24 (m-CB) was compared to m-Endo medium and an International Organization for Standardization standard coliform medium, lactose agar with Tergitol 7. Coliform analysis was conducted on 104 brands of bottled water from 10 countries. Some samples were additionally analyzed for heterotrophic plate count and Pseudomonas sp. populations, including P. aeruginosa. Presumptive coliform colonies were found in 5.8% of the samples with m-CB, 1.9% with m-Endo and 11.5% with lactose agar with Tergitol 7. None of the presumptive coliforms from any of the three media were verified as true coliforms in subsequent analysis. Consequently, the presumptive recovery rates actually represented false-positive error (FPE) rates. The FPE for m-CB and m-Endo were not statistically different (P < 0.05) but the FPE for lactose agar with Tergitol 7 was significantly larger.

Microbial Quality, Safety, and Pathogen Detection by Using Quantitative PCR of Raw Salad Vegetables Sold in Dhanbad City, India

2016 ◽  
Vol 80 (1) ◽  
pp. 121-126 ◽  
Author(s):  
SUJEET K. MRITUNJAY ◽  
VIPIN KUMAR
Keyword(s):  
Food Safety ◽  
Quantitative Pcr ◽  
Indian Subcontinent ◽  
Microbiological Quality ◽  
Plate Count ◽  
Salmonella Spp ◽  
Total Coliforms ◽  
E Coli ◽  
Fresh Vegetables ◽  
Salad Vegetables

ABSTRACT Consumption of ready-to-eat fresh vegetables has increased worldwide, with a consequent increase in outbreaks caused by foodborne pathogens. In the Indian subcontinent, raw fresh vegetables are usually consumed without washing or other decontamination procedures, thereby leading to new food safety threats. In this study, the microbiological quality and pathogenic profile of raw salad vegetables was evaluated through standard protocols. In total, 480 samples (60 each of eight different salad vegetables) of cucumber, tomato, carrot, coriander, cabbage, beetroot, radish, and spinach were collected from different locations in Dhanbad, a city famous for its coal fields and often called the “Coal Capital of India.” The samples were analyzed for total plate count, total coliforms, Escherichia coli, E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. Incidences of pathogens were detected through quantitative PCR subsequent to isolation. Results showed that 46.7% (for total plate counts) and 30% (for total coliforms) of samples were unacceptable for consumption per the Food Safety and Standards Authority of India. Pathogenic microorganisms were detected in 3.7% of total samples. E. coli O157:H7 was detected in three samples of spinach (2) and beetroot (1); L. monocytogenes was detected in 14 samples of spinach (8), tomato (3), cucumber (2), and radish (1); and Salmonella spp. were detected in 16 samples of spinach (7), tomato (3), beetroot (2), cucumber (2), carrot (1), and radish (1). Pathogens were not detected in any of the cabbage and coriander samples.

scholarly journals Multiregional Evaluation of the SimPlate Heterotrophic Plate Count Method Compared to the Standard Plate Count Agar Pour Plate Method in Water

2000 ◽  
Vol 66 (1) ◽  
pp. 453-454 ◽  
Author(s):  
R. Wayne Jackson ◽  
Karen Osborne ◽  
Gary Barnes ◽  
Carol Jolliff ◽  
Dianna Zamani ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Water Samples ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
Plate Method ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Count Method ◽  
Standard Plate ◽  
Plate Count Method

ABSTRACT A new SimPlate heterotrophic plate count (HPC) method (IDEXX Laboratories, Westbrook, Maine) was compared with the pour plate method at 35°C for 48 h. Six laboratories tested a total of 632 water samples. The SimPlate HPC method was found to be equivalent to the pour plate method by regression analysis (r = 0.95;y = 0.99X + 0.06).

scholarly journals Bacterial Assessment of Unpasteurized Fruit Juices Sold in Port Harcourt, Nigeria

2020 ◽  
pp. 1-7
Author(s):  
Constancy Prisca Aleru ◽  
Vivian Nkemkanma Agi ◽  
Kingsley Njoku
Keyword(s):  
Fruit Juices ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
E Coli ◽  
Port Harcourt ◽  
Bacillus Spp ◽  
Tiger Nuts ◽  
Staphylococcus Spp ◽  
Klebsiella Spp

This study assessed the bacterial quality of fresh fruit juices sold in some restaurants in Port Harcourt, Nigeria. A total of twenty (20) fruit juice samples were collected from four (4) different types of fruit juices sold at four (4) different restaurants. The fruits that were used for this study are: Orange, Watermelon, Pineapple and Tiger nuts. Samples of the fruit juices were collected for bacteriological assessment using heterotrophic plate count and most probable number techniques, while CHRO Magar for E. coli and other coliforms was used for the detection of E. coli. The results showed that E. coli, Bacillus spp, Klebsiella spp, Streptococcus spp and Staphylococcus spp were present in the fruit juices. The results of the heterotrophic plate count showed that the bacterial count ranged from 2.7 x 102 (Orange) to 7.1 x 103 (Tiger nuts), while the results of the total coliform count ranged from 11 MPN/100 ml to 28 MPN/100 ml. However, the study revealed that the total E. coli count ranged from 0 to 7. The number of E. coli in each of the fruit juices and restaurants ranged from 6 to 13, Bacillus spp 12 to 19, Klebsiella spp 4 to 10, Streptococcus spp 6 to 11 and Staphylococcus spp 4 to 13. Bacillus spp had the highest percentage (31.4%), followed by Staphylococcus spp (20.1%). The highest percentage of bacteria was recovered from Tiger nuts (29.4%), followed by Watermelon (28.4%). Regular monitoring of the quality of fresh fruit juices sold in restaurants in Port Harcourt and other parts of Nigeria should therefore be enforced.

scholarly journals Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli

2020 ◽  
Vol 49 (1) ◽  
pp. 32-39 ◽  
Author(s):  
A. Vásquez García ◽  
S.H. Gomes de Sá ◽  
G. de Sousa Silva ◽  
J.E. Mejia Ballesteros ◽  
E. Barbieri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Conventional Method ◽  
Microbiological Quality ◽  
Correlation Coefficients ◽  
Mean Values ◽  
Total Coliforms ◽  
E Coli ◽  
The Mean

The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and conventional method were >0.87 for total coliform and E. coli counts for both types of shellfish. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfish.

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

Investigation of the microbial quality and the occurrence of Shiga-like-toxin-producingEscherichia coliand methicillin resistantStaphylococcus aureusin traditional cheeses produced in northwest of Iran

2019 ◽  
Vol 49 (3) ◽  
pp. 407-417 ◽  
Author(s):  
Mohammad Yousefi ◽  
Maryam Farshidi ◽  
Mahmood Alizadeh Sani ◽  
Laleh Payahoo ◽  
Ali Ehsani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbial Quality ◽  
Content Type ◽  
Total Coliforms ◽  
E Coli ◽  
Maximum Value ◽  
Northwest Of Iran ◽  
Pcr Method

PurposeThis paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producingEscherichia coli(STEC) and methicillin-resistantStaphylococcus aureus(MRSA) in cheese samples by polymerase chain reaction (PCR) method.Design/methodology/approachAlmost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.FindingsThe results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value ofE. coli(102), total coliforms (104) andS. aureus(102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value ofE. coli. Also, no significant difference (p> 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates.Originality/valueThis research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

Destruction de Microbacterium lacticum, Escherichia coli et Staphylococcus aureus au cours du séchage du lait par atomisation. I. Dénombrement sélectif des bactéries survivantes

1977 ◽  
Vol 23 (6) ◽  
pp. 716-720
Author(s):  
A. Chopin ◽  
G. Mocquot ◽  
Y. Le Graet
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Spray Drying ◽  
Skim Milk ◽  
Resistant Mutant ◽  
Plate Count ◽  
Mannitol Salt Agar ◽  
E Coli ◽  
Plate Count Agar ◽  
Plate Counts

In this paper a method which allows the measure of microbial death rate during spray-drying by means of a streptomycin-resistant mutant that can be grown on a streptomycin-containing agar is described. Plate counts of Microbacterium lacticum, Escherichia coli, and Staphylococcus aureus recovered from skim milk powders were done on plate count agar in the presence and absence of streptomycin and on various selective media. The powders were produced from evaporated milk previously inoculated with those organisms.Our results showed that the proposed method allows the recovery of 78% of M. lacticum, 61% of E. coli, and 100% of S. aureus that survived spray-drying. Recoveries of surviving E. coli on violet bile agar and brilliant green bile 2% were 34% and 29% respectively. Baird-Parker and mannitol salt agar media allow the recovery of all surviving S. aureus, thus showing that S. aureus cells did not lose their ability to grow in media containing 7.5% NaCl. Our results show that physiological injury of the cells during spray-drying differs from injury due to heating only. [Traduit par le journal]

Sign in / Sign up

Export Citation Format

Share Document