STATUS MIKROBIOLOGI (Total Plate Count dan Staphylococcus aureus) SUSU SAPI PERAH DI KABUPATEN TANGGAMUS PROVINSI LAMPUNG

This study aimed to determine the microbiological status (Total Plate Count and Staphylococcus aureus) of milk of dairy cows of people's farms. Research location was in Tanggamus Regency, Lampung Province. This research used survey method with census methods. Fresh milk samples were taken during milking in the morning, which is as much as 250 ml from all lactating cows. In addition, this study also used questionnaire to know the condition of the dairy cows. Nineteen milk samples were analyzed at the Veterinary Public Health Laboratory of Lampung Veterinary Center, Bandar Lampung. Analysis of milk microbiological status was based on Total Plate Count and Staphylococcus aureus. The results of this study indicated that 100% of milk samples had Total Plate Count and Staphylococcus aureus values ??below the maximum SNI number of 3141.1: 2011. Milk of dairy cow in Tanggamus Regency, Lampung Province is feasible and safe for consumption. Keywords: Dairy cows, Microbiological status, Milk.

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Identifikasi Sakarin, Siklamat, dan Natrium Benzoat Serta Karakteristik Susu Kedelai yang Dijual di Pasar Tradisional Wilayah Jimbaran, Bali Selama Penyimpanan

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p13 ◽

2021 ◽

Vol 10 (1) ◽

pp. 141

Author(s):

Novelita Olivea Herman ◽

Ni Luh Ari Yusasrini ◽

I Nengah Kencana Putra

Keyword(s):

Sodium Benzoate ◽

Sampling Technique ◽

Plate Count ◽

Survey Method ◽

Soy Milk ◽

Sensory Assessment ◽

Traditional Markets ◽

Milk Samples ◽

Total Plate Count

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

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A Study on Standard of Buffalo Meat Hygiene in Dharan

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v7i0.10617 ◽

2014 ◽

Vol 7 ◽

pp. 99-101 ◽

Cited By ~ 1

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

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IDENTIFIKASI SAKARIN, SIKLAMAT, DAN NATRIUM BENZOAT SERTA KARAKTERISTIK SUSU KEDELAI YANG DIJUAL DI PASAR TRADISIONAL WILAYAH JIMBARAN, BALI SELAMA PENYIMPANAN

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p11 ◽

2020 ◽

Vol 9 (4) ◽

pp. 468

Author(s):

Novelita Olivea Herman ◽

NL. Ari Yusasrini ◽

I Nengah Kencana Putra

Keyword(s):

Sodium Benzoate ◽

Sampling Technique ◽

Plate Count ◽

Survey Method ◽

Soy Milk ◽

Sensory Assessment ◽

Traditional Markets ◽

Milk Samples ◽

Total Plate Count

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Mutu Bakteriologis Saus Tomat Pentol di Banjarbaru

Medical Laboratory Technology Journal ◽

10.31964/mltj.v2i1.31 ◽

2016 ◽

Vol 2 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Ratih Dewi Dwiyanti ◽

Leka Lutpiatina

Keyword(s):

Staphylococcus Aureus ◽

Plate Count ◽

Most Probable Number ◽

Chemical Parameters ◽

Probable Number ◽

Tomato Sauce ◽

Total Plate Count ◽

Dressing Materials ◽

And Staphylococcus Aureus

<p style="text-align: justify;">Abstract: The food was used as a complementary flavor sauces include snacks bulb. Dressing materials according to SNI 01-7388-2009 must comply with the requirements of the parameter Staphylococcus aureus, MPN (Most probable number) Coliform, TPC (total plate count) and molds. This study aims to determine the percentage of tomato sauce snacks bulb in the area around the intersection of four Banjarbaru who do not qualify SNI 01-7388-2009 of parameters MPN Coliform and Staphylococcus aureus. The results showed MPN Coliform tomato sauce ranges from 0-240 and Staphylococcus aureus 5 x 101 to 6.5 x 103. Concluded percentage tomato sauce snacks bulb that does not qualify SNI 01-7388-2009 parameter is 60% MPN Coliform and Staphylococcus aureus 80%. Suggestions to determine the value of TPC (total plate count) and molds and other chemical parameters of tomato sauce.

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Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v26i2.109-114 ◽

2021 ◽

Vol 26 (2) ◽

pp. 109

Author(s):

Neti Yuliana ◽

Iyan Indrawan ◽

Chandra Utami Wirawati ◽

Sumardi Sumardi

Keyword(s):

Total Protein ◽

Milk Quality ◽

Raw Material ◽

National Standard ◽

Plate Count ◽

Antibiotic Residues ◽

Milk Samples ◽

Fresh Milk ◽

Total Plate Count

The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making. Keywords: cheese, fresh milk quality, Lampung province, SNI 31411,

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Perbandingan Susu Sapi Perah Pada Pemerahan Pagi dan Sore Terhadap Total Plate Count dan Colioform di KUD Gemah Ripah Sukabumi Jawa Barat

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v7i1.8989 ◽

2020 ◽

Vol 7 (1) ◽

pp. 65

Author(s):

Raden Febrianto Christi ◽

Didin Supriat Tasripin ◽

Dwi Suharwanto ◽

Eka Wulandari

Keyword(s):

Dairy Cows ◽

Dairy Cow ◽

Research Method ◽

Cow Milk ◽

Plate Count ◽

Lactation Period ◽

Nutritional Content ◽

Milk Samples ◽

Total Plate Count ◽

Paired T Test

ABSTRAKSusu adalah cairan putih yang keluar dari ambing sapi perah yang memiliki kandungan gizi yang baik. Kualitas susu sangat dipengaruhi oleh beberapa faktor salah satunya adalah Total Plate Count dan Colioform. Tujuan penelitian ini adalah untuk mengetahui perbandingan susu sapi perah pada pemerahan pagi dan sore terhadap TPC dan Colioform di KUD Gemah ripah, Sukabumi. Metode penelitian yang digunakan adalah uji t berpasangan dengan sampel ternak sapi perah 14 ekor yang masing-masing diulang sebanyak 7 ekor dengan masa laktasi sama. Sampel susu diambil 100ml dari setiap ekor dengan waktu pemerahan berbeda kemudian dimasukkan pada coolbox untuk dilakukan pengujian nilai TPC dan Colioform di Laboratoium. Hasil penelitian menunjukkan bahwa TPC dan colioform pada pemerahan susu pagi hari menghasilkan pengaruh nyata (P<0,05) dibandingkan pada susu hasil pemerahan sore yaitu 1,1 x 106 CFU/ml dan 6985,714 CFU/mL. Kesimpulan menunjukkan bahwa TPC dan colioform pada susu pada berbagai waktu pemerahan yang berada di KUD gemah ripah, sukabumi termasuk pada kualitas yang premium jika dibandingkan dengan kualitas SNI.Kata kunci : colioform, pemerahan pagi sore, susu sapi perah, total plate count,ABSTRACKMilk is a white liquid that comes out of a dairy cow's udder which has good nutritional content. Milk quality is strongly influenced by several factors, one of which is the Total Plate Count and Coloform. The purpose of this study was to determine the comparison of milk from dairy cows in the morning and evening milking of TPC and Colioform in Kemah Gemah ripah, Sukabumi. The research method used was paired t test with samples of 14 dairy cows, each of which was repeated as many as 7 with the same lactation period. Milk samples were taken 100ml from each tail with different milking times and then put in a coolbox for testing the value of TPC and Coloform in Laboratory. The results showed that TPC and colioform in milking in the morning produced a significant effect (P<0.05) compared to milk produced by afternoon milking namely 1.1 x 106 CFU / ml and 6985.714 CFU / mL. The conclusions show that TPC and colioform in milk at various milking times in KUD Gemah ripah, sukabumi are included in premium quality when compared to SNI quality.Keywords: colioform, dairy cow milk, milking morning afternoon, total plate count

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Microbiological quality of bulk tank raw milk from two dairy farms in Hajdú-Bihar County, Hungary

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/75/1655 ◽

2018 ◽

pp. 105-112

Author(s):

Benjamin Kojo Woode ◽

Flóra Petróczki ◽

Béla Béri ◽

Ferenc Peles

Keyword(s):

Staphylococcus Aureus ◽

Dairy Farms ◽

Raw Milk ◽

Plate Count ◽

Milk Samples ◽

Total Plate Count ◽

Significant Difference ◽

The Mean ◽

Bulk Tank

Two main channels have been identified to be responsible for microbiological contamination of raw milk and milk products. Firstly, contamination has occurred due to udder infection from the cow or the blood which harbours most bacteria that come in contact with the raw milk. Secondly, via external factors (may include faeces, skin, contaminated water, environment etc.) which are associated with the operation of milking. There is direct contact with the milk and/or surfaces before, during or after the milking, posing public health risk and economic decline. The aim of this study was to examine the bacteriological quality of bulk tank raw milk samples collected from two different size dairy farms (Farm 1 and Farm 2) of different housing forms (cubicle loose and deep litter) in Hajdú-Bihar County, Hungary in July, 2017. Three samples were taken from each farm, and the total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, and yeast and mould count were determined in them. The results clearly showed low level of all measured bacteria group load in Farm 1 samples in comparison to Farm 2 with the exception of coagulase-negative Staphylococcus (CNS) which represented high level in general, indicating significant difference (P<0.05). The mean value of total plate count in Farm 2 samples was higher (1.0 × 105 CFU/mL) than Farm 1 samples (2.8 × 104 CFU/mL). There was a significant difference (P<0.05) in mean count of coliforms in raw milk samples between Farm 1 and Farm 2. Similarly, results of E. coli were significantly different (P<0.05) with mean count of 1.44 × 102 CFU/mL and 2.02 × 103 CFU/mL for Farm 1 and Farm 2 respectively. Results of Staphylococcus aureus also showed significant difference (P<0.05) with mean count of 9.7 × 101 CFU/mL for Farm 1 and 6.28 × 102 CFU/mL for Farm 2. The mean of mould count recorded was 1.07 × 102 CFU/mL and 4.93 × 102 CFU/mL for Farm 1 and Farm 2 respectively. The recorded mean of yeast count was 1.68 × 103 CFU/mL and 3.41 × 103 CFU/mL for Farm 1 and Farm 2 respectively; however, both farms showed no significant difference (P>0.05) in terms of mean of mould and yeast count. Although Farm 2 produced six times lower milk quantity than Farm 1, the measured microbial parameters were high. Both farms’ microbiological numbers were higher above the permitted limit values as stated by Regulation (EC) No 853/2004, Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.). This could be an indication of non-conformance to effective GMP, ineffective pre–milking disinfection or udder preparation, poor handling and storage practice, time and temperature abuse and inadequate Food Safety Management System Implementation. Therefore, our recommendation is as follows; establish control measures for pre- and postharvest activities involved in the milking process which would be an effective approach to reduce contamination of the raw milk by pathogenic microorganisms from these farms, strict sanitation regime and hygiene protocol be employed and applied to cows, all equipment, contact surfaces and minimize handling of the milk prior, during and after milking. This will also serve as scientific information to the producers for continual improvement in their operations.

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Commercial Powder and Ready-to-use Enteral Nutriton had better Accuracy in Energy and Macronutrients Content Compared to Homebrew.

World Nutrition Journal ◽

10.25220/wnj.v01i2.0011 ◽

2018 ◽

Vol 1 (2) ◽

pp. 73

Author(s):

Luciana Budiati Sutanto ◽

Saptawati Bardosono ◽

Stella Evangeline Bela

Keyword(s):

Staphylococcus Aureus ◽

Enteral Nutrition ◽

Comparative Study ◽

Microbial Contamination ◽

Plate Count ◽

Evidence Based ◽

Cross Sectional ◽

Total Plate Count ◽

Enteral Formula ◽

And Staphylococcus Aureus

Background and Objective In Indonesia, homebrew, commercial powder and ready-to-use enteral formula have been used in hospital and at home. However, the decision to choose enteral formula is influenced by various things and often does not based on evidence-based practice. This study aims to compare macronutrient accuracy and microbial contamination status of homebrew, commercial powder and ready-to-use enteral formula. Furthermore, this result was expected to become a reference in deciding the enteral formula to use..Methods The design was a cross sectional comparative study. We collected 63 enteral nutrition samples from 7 different ICUs, wards and homes, in Jakarta from April to June 2012. Macronutrient accuracy was assessed by comparing energy, carbohydrate, protein and fat to their nutritional fact labels. The macronutrient accuracy was considered to be good if the deviation was <10% and bad if >10%. Microbial contamination was considered to be acceptable if the contamination in enteral formula by coliform was <3 MPN/mL, total plate count (TPC) <10 CFU/mL, and Staphylococcus aureus < 10 CFU/mL. Results Homebrew had bad accuracy in calorie, carbohydrate and fat; commercial powder enteral formula had slightly bad accuracy in fat; ready-to-use enteral formula had bad accuracy in carbohydrate and fat. There was no sample contaminated by Staphylococcus aureus. Contamination by coliform and TPC was most acceptable in ready-to-use enteral formula than others, and the least in homebrew. Conclusions Commercial and ready-to-use enteral nutrition are more acceptable than homebrew in macronutrients accuracy and microbial contamination status.

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Molecular characterization of virulence factors in Staphylococcus aureus isolated from bovine subclinical mastitis in central Ethiopia

Annals of Microbiology ◽

10.1186/s13213-021-01639-3 ◽

2021 ◽

Vol 71 (1) ◽

Author(s):

Desiye Tesfaye Tegegne ◽

Gezahegne Mamo ◽

Hika Waktole ◽

Yohannes Equar Messele

Keyword(s):

Staphylococcus Aureus ◽

Dairy Cows ◽

Virulence Factors ◽

Virulence Genes ◽

Animal Health ◽

Subclinical Mastitis ◽

Biochemical Tests ◽

Milk Samples ◽

Lactating Dairy Cows ◽

Genomic Study

Abstract Purpose Staphylococcus aureus (S. aureus) is the most important pathogen involved in bovine mastitis in dairy production. S. aureus produces a spectrum of extracellular protein toxins and virulence factors which are thought to contribute to the pathogenicity of the organism. The aim of this work was to isolate and molecular characterize S. aureus associated with bovine subclinical mastitis in the central part of Ethiopia. Methods A total of 265 lactating dairy cows from various dairy farms in four different geographical locations were screened by the California mastitis test (CMT) for bovine subclinical mastitis. One hundred thirty CMT-positive milk samples were collected and transported to the laboratory. Different biochemical tests and polymerase chain reaction (PCR) were used for the identification of S. aureus isolates. Finally, PCR was performed for molecular detection of virulence genes. Results From a total of 265 lactating dairy cows screened, 49% (n = 130) were positive for bovine subclinical mastitis. One hundred thirty mastitic milk samples were subjected to bacterial culturing, and one hundred (76%) S. aureus isolates were identified based on phenotypic characters. Sixty-eight confirmed S. aureus isolates were obtained using PCR. The confirmed S. aureus isolates were tested for six virulence genes (tsst-1, hlb, eta, sea, clfA, and icaD) using PCR. Of the six virulence genes screened from all the isolates, only two (clfA and eta) were detected in the isolates. Out of 68 isolates, 25% and 22% were possessed the eta and clfA genes, respectively. Conclusion The presence of Staphylococcus aureus having virulence genes (eta and clfA) revealed that mastitis is a major concern nowadays affecting animal health, milk quality, and yield. Further genomic study of these isolates will provide broad new insights on virulence.

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A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods1

Journal of Food Protection ◽

10.4315/0362-028x-51.1.53 ◽

1988 ◽

Vol 51 (1) ◽

pp. 53-55 ◽

Cited By ~ 8

Author(s):

F. A. KHAYAT ◽

J. C. BRUHN ◽

G. H. RICHARDSON

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Correlation Coefficient ◽

Cheddar Cheese ◽

Plate Count ◽

Impedance Method ◽

Colony Forming Units ◽

Fresh Cheese ◽

Cheese Products ◽

And Staphylococcus Aureus

A total of 256 cheese samples were analyzed for coliform plate count using violet red bile agar and for an impedance count using BactometerR Coliform Medium with a correlation coefficient between methods of R=−.91. Fifty-four percent of the samples contained 102 to 107 colony forming units/gram (CFU/g). The highest counts were in cream and fresh cheese products. When 27 Cheddar cheese samples were inoculated with from 102 to 107 CFU of Escherichia coli/g a correlation of R=−.97 was found between methods. Two hundred of the cheese samples were analyzed for Staphylococcus aureus using Baird-Parker medium and impedance count using BactometerR S.aureus Medium. Five samples (2%) contained over 103 CFU/g. The strains isolated were coagulase-positive. When 34 samples of cheese were inoculated with 102 to 107 CFU of staphylococci/g, the correlation between the plate and impedance method was R=0.98.

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