scholarly journals Studying sanitary and hygienic conditions of bream and water in its habitat

2021 ◽  
Vol 0 (4) ◽  
pp. 39-45
Author(s):  
Nuria Abdrakhimovna Kanieva ◽  
Elizaveta Aleksandrovna Stepanenko ◽  
Irina Volkova ◽  
Ksenia Popova
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Aquatic Organisms ◽  
Fish Muscle ◽  
Microbiological Analysis ◽  
Abramis Brama ◽  
Mean Values ◽  
Anaerobic Microorganisms ◽  
Bream Abramis Brama ◽  
Study Results

The article highlights the data on microbiological monitoring of fish raw materials and water of the Volga-Caspian fishing channel in 2020-2021. The most indicative organisms for assessing the quality of the aquatic environment are benthos-eating fish. Bream Abramis brama (Linnaeus, 1758) is one of the valuable objects of fishing in the Astrakhan region. As a commercial object of river coastal fishing, bream has a higher bacterial contamination than fish caught in the sea. In this regard, studying the conditions for bacteriocenosis of fish raw materials, as well as the factors that determine the pathogenicity of its microflora and sanitary and epizootic monitoring by the microbiological tests remain the most relevant research of aquatic organisms. Quantitative and qualitative indicators of the bream microflora were estimated, according to the analysis of 180 species. The indicators of the water microflora were analyzed using the results of studies of 90 samples. The species identification of the isolated microflora was carried out according to the Bergey identification keys. In the samples of bream muscles there was determined the total number of facultative anaerobic microorganisms and aerobic mesophylls, presence of coliform microorganisms, as well as a causative agent of Staphylococcus aureus, pathogenic bacteria Salmonella and Listeria, and parahemolytic vibrios Vibrio. The study results were processed, according to the methods of biological statistics in the Microsoft Excel 2010 software. The results are presented as mean values and standard errors (M ± m). The general microbiological analysis of the fish muscle tissue confirmed the satisfactory sanitary state of bream Abramis brama (L., 1758) caught in the fishing area of the Volga-Caspian Canal during the study period. Pathogenic microflora in the form of E. coli bacteria, bacteria Salmonella, L. monocytogenes and St. aureus were not found

QUANTITATIVE ACCOUNT AND DIFFERENTIAL PROPERTIES OF PATHOGENIC BACTERIA ALLOCATED FROM FOOD RAW MATERIALS

2020 ◽  
Vol 1 (2) ◽  
pp. 228-235
Author(s):  
E.M. Lenchenko ◽  
◽  
D.V. Stepanov ◽  
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Food Samples ◽  
Labor Costs ◽  
Salmonella Spp ◽  
Anaerobic Microorganisms ◽  
Microbial Cultures ◽  
Colony Counting ◽  
Quantitative Indicators ◽  
Differential Properties

The results of microbiological studies of generally accepted research methods and analysis studies for accelerated calculation the amount of mesophilic aerobic and facultative anaerobic microorganisms isolated from food raw materials are presented. Optimization of sample preparation for research and elimination of routine stages of colony counting significantly increases the number of performed analyzes, saves research time and material costs. Due to the simplicity of operations and a minimum of manual labor,productivity and security are increased, labor costs of staff time are reduced, subjective factors are excluded. The advantages are also in quantitative indicators of the total number of yeast and molds in the studied samples within 72 hours, whereas in the generally accepted method, the indicators are presented only after 5 days. A quantitative analysis of microorganisms of food samples (n = 82) revealed a mismatch of microbiological safety indicators, excess QMAFAnM: 23 (28,0%) samples food raw materials, of which 11 beef samples (47,2%); meat of offal and semi-finished poultry – 12 (20,3%). Based on a comparative assessment of growth-supporting and selective properties, effective diagnostic environments and test systems for differentiating similar types of microorganisms have been tested and selected. From the number of isolates allocated from food raw materials (n = 122), 36 microbial cultures were identified: Salmonella spp. – 10 (13,1%) microbial cultures; coliforms – 25 (24,3%); Listeria monocytogenes – 1 (1,3%).

scholarly journals RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
G. Deinychenko ◽  
Т. Lystopad ◽  
T. Kolisnychenko
Keyword(s):  
Toxic Elements ◽  
Undaria Pinnatifida ◽  
Raw Materials ◽  
Coliform Bacteria ◽  
Test Report ◽  
Food Ration ◽  
Anaerobic Microorganisms ◽  
Study Results ◽  
Mass Fractions

The current thing now is the matter regarding enrichment of food products with organic iodine, which is caused by iodine deficiency in the food ration of most of the country's population and by the country-wide radionuclide pollution, which leads to a hundredfold increase of risks of the thyroid body radiation. In this regard, there were developed the technologies of the berry sauces with the addition of the seaweed’s raw materials, as the iodine-concentrating component. The technologies of blueberry-cranberry sauces with guelder-rose juice, cornel-bilberry sauce with guelder-rose juice and blueberry-buckthorn sauce with guelder-rose juice were developed. This work is dedicated to a research of safety indicators of the developed sauces. There were used the hydrated seaweeds of Laminaria, of Fucus, of Undaria pinnatifida as iodinated additives. The following microbiological indicators were determined: the quality of mesophilic aerobic and optionally anaerobic microorganisms (МAOАnM), mold, yeast and lactic acid bacteria, and the presence of the coliform bacteria (CB) bacteria. The study results showed, that there are no microorganisms in the finished products, which may result the damage of the product after pasteurization. It was identified, that the own organic acids of the prepared sauces will be sufficient to ensure the microbiological clearness and the use of the additional preserving agents does not make sense. Toxicological indicators, namely the mass fractions of lead, cadmium, arsenic and mercury, have been studied. It has been established that the content of toxic elements in test samples is hundreds of times less than permissible. The toxicological indicators were studied, namely, the mass fractions of lead, cadmium, arsenic and mercury. It was identified, that the content of toxic elements in test samples is hundreds of times less than permissible. Thus, it is proved that the sauces made according to the developed technology, comply with the requirements of the regulatory documents according to the safety indicators. Moreover, it is proved, that that the addition of the seaweed’s raw materials does not worsen these indicators. To confirm the obtained data, the sample with the highest seaweed content was examined by an independent laboratory accredited according to DSTU ISO/IEC 17025 with the issuance of the appropriate test report.

Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway

2015 ◽  
Vol 78 (5) ◽  
pp. 977-982 ◽  
Author(s):  
SUNNIVA HOEL ◽  
LISBETH MEHLI ◽  
TORKJEL BRUHEIM ◽  
OLAV VADSTEIN ◽  
ANITA NORDENG JAKOBSEN
Keyword(s):  
Temperature Control ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Follow Up Study ◽  
Plate Counts ◽  
Initial Sampling

Retail fresh sushi is gaining popularity in Europe. This study was conducted to investigate the microbiological quality of selected samples of fresh sushi with a shelf life of 2 to 3 days offered as complete meals in Norwegian supermarkets. Analysis of aerobic plate counts in 58 sushi samples from three producers revealed large variations in microbiological quality, and 48% of the analyzed sushi boxes were rated as unsatisfactory (> 6.0 log CFU/g). Mesophilic Aeromonas spp. was detected in 71% of the samples. In a follow-up study, we collected products and raw materials directly from the production facility of one producer and observed a significant decrease (P < 0.01) in aerobic plate counts compared with the initial sampling. The observed difference between products purchased in stores compared with those collected directly from the factory suggests that poor temperature control during distribution and display in stores leads to reduced microbiological quality. Microbiological analysis of the sushi ingredients revealed that potentially pathogenic bacteria such as mesophilic Aeromonas spp. or bacteria belonging to the Enterobacteriaceae can be introduced into sushi through both raw vegetables and fish. The results highlight the importance of high quality ingredients and proper temperature control to ensure stable quality and safety of these food products.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

scholarly journals The Quality of Statistical Reporting and Data Presentation in Predatory Dental Journals Was Lower Than in Non-Predatory Journals

Entropy ◽  
2021 ◽  
Vol 23 (4) ◽  
pp. 468
Author(s):  
Pentti Nieminen ◽  
Sergio E. Uribe
Keyword(s):  
Open Access ◽  
Peer Review ◽  
Scientific Journals ◽  
Mean Values ◽  
Data Presentation ◽  
Predatory Journals ◽  
Study Results ◽  
The Mean ◽  
Highly Cited

Proper peer review and quality of published articles are often regarded as signs of reliable scientific journals. The aim of this study was to compare whether the quality of statistical reporting and data presentation differs among articles published in ‘predatory dental journals’ and in other dental journals. We evaluated 50 articles published in ‘predatory open access (OA) journals’ and 100 clinical trials published in legitimate dental journals between 2019 and 2020. The quality of statistical reporting and data presentation of each paper was assessed on a scale from 0 (poor) to 10 (high). The mean (SD) quality score of the statistical reporting and data presentation was 2.5 (1.4) for the predatory OA journals, 4.8 (1.8) for the legitimate OA journals, and 5.6 (1.8) for the more visible dental journals. The mean values differed significantly (p < 0.001). The quality of statistical reporting of clinical studies published in predatory journals was found to be lower than in open access and highly cited journals. This difference in quality is a wake-up call to consume study results critically. Poor statistical reporting indicates wider general lower quality in publications where the authors and journals are less likely to be critiqued by peer review.

scholarly journals Intestinal Microbial Ecology and Fillet Metal Chemistry of Wild Grey Mullets Reflect the Variability of the Aquatic Environment in a Western Mediterranean Coastal Lagoon (Santa Giusta, Sardinia, Italy)

Water ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 879
Author(s):  
Rosanna Floris ◽  
Gabriele Sanna ◽  
Cecilia Teodora Satta ◽  
Carlo Piga ◽  
Francesco Sanna ◽  
...  
Keyword(s):  
Intestinal Microbiota ◽  
Environmental Variability ◽  
Heterotrophic Bacteria ◽  
Active Role ◽  
Fish Muscle ◽  
Mean Value ◽  
Western Mediterranean ◽  
Mean Values ◽  
Abiotic And Biotic Factors ◽  
Grey Mullets

Fish populations play an active role in the maintenance of aquatic ecosystems biodiversity. Their intestinal microbiota and fillet chemistry depend on abiotic and biotic factors of the water environments that they inhabit. The present study investigated the grey mullets’ gut microbiota from a transitional aquatic ecosystem (Santa Giusta Lagoon, Sardinia, Italy) by a multidisciplinary approach which refers the results of (1) gut cultivable microbiota analyses (MA), (2) the trace metal assessment of fish muscle (TM), (3) the physico-chemical water monitoring (PC). MA detected the greatest number of total aerobic heterotrophic bacteria, Enterobacteriaceae and coliforms in Autumn (mean values 1.3 × 105, 2.4 × 104, 1.1 × 104 cfu g−1, respectively) when the accumulated rain and mean values of nutrients (reactive phosphorous and silica) were the highest. Marine bacteria were more numerous in Summer (mean value 7.4 × 105 cfu g−1) when the highest mean values of water temperature and salinity were registered. The gut bacteria were identified as Pseudomonas spp. (64%), Aeromonas spp. (17%), Ochrobactrum pseudogrignonense (10%), Providencia spp. (5%), Enterobacter ludwigii (2%) and Kocuria tytonicola (2%). TM showed that Ca, Na, B and Ni increased their concentrations in Winter while maxima of P, Zn, Cu and Fe were found in muscles of fish sampled in Summer. This study highlighted that the fish intestinal microbiota and metal composition of the fillet reflected the seasonal aquatic environmental variability.

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