scholarly journals MICROBIAL CONTAMINATION OF SELECTED FRESH FRUITS AND VEGETABLES SOLD IN HAWASSA, CAPITAL CITY OF SOUTHERN ETHIOPIA

2018 ◽  
Author(s):  
Beyene Dobo
Keyword(s):  
Staphylococcus Aureus ◽  
Fruits And Vegetables ◽  
Good Health ◽  
Total Coliform ◽  
Capital City ◽  
Southern Ethiopia ◽  
Salmonella Spp ◽  
Significant Difference ◽  
Fruit Samples ◽  
And Staphylococcus Aureus

For good health, including fresh fruits and vegetables in our daily diet is very important. Fresh fruits and vegetables are highly perishable and affected by different microbial contaminants from production up to consumption. The objective of this study was to evaluate the important microbial spectrum of selected fruits and vegetables and their management from Hawassa town markets. A total of 27 fruit and 9 vegetable samples were analyzed for pathogens from their surface wash. The mean aerobic mesophillic count (AMC) ranged from 2.04x10-7cfu/ml to 4.2x10-6cfu/ml from the surface wash and the total coliform count (TC) ranged from 2.50LTBccfu/ml x10-7 to 1.5x10-6cfu/ml. Fecal coliform ranged from 3.2x10-6 to 0 cfu/ml and the range for Salmonella spp. and Staphylococcus aureus were 1.8x10-6 to 0 cfu/ml and 2.50LTBcx10-7 to 0 cfu/ml respectively. Mold and yeast count ranged from 7.6x10-6 to 0.2x10-4 from the fruit surface wash. There was statistically significant difference regarding to AMC and TC between markets in between banana and orange samples and they were detected in all fruit samples. From the 36 samples E. coli and molds and yeast were found in all fruit samples, and Salmonella and Staphylococcus aureus were detected in 89% fruit samples in each. Activities during harvesting, transportation, storage and marketing conditions favored contamination of most commonly used fruits banana and orange. Besides, poor hygiene of the venders, using microbial unsafe containers, poor handling practice and poor environmental conditions such as sanitarily unsafe marketing environment were identified to be another sources of contamination. Hence, for safe and clean supply of fruits, community members working with the fruits must be trained on the ways by which fruits can be contaminated and the safe methods of harvesting, transportation, storage and vending the fruits.

scholarly journals Foodborne Diseases and Intoxication in Nigeria: Prevalence of Escherichia coli 0157:H7, Salmonella, Shigella and Staphylococcus aureus

2021 ◽  
pp. 84-94
Author(s):  
Samuel Ekene Odo ◽  
Chidiebere Francis Uchechukwu ◽  
Ugochi Rita Ezemadu
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Good Health ◽  
Microbial Pathogens ◽  
Personal Hygiene ◽  
Foodborne Diseases ◽  
Salmonella Spp ◽  
Economic Implications ◽  
And Staphylococcus Aureus

The prevalence of foodborne diseases in Nigeria is alarming despite efforts by Government and Non-governmental Organizations to prevent the spread of foodborne pathogens. Health and socio-economic implications of foodborne diseases are enormous, including loss of productivity and low quality of life. In Nigeria, most people eat food at least once outside their homes every day. Food is an indispensable basic need of all humans and animals to sustain a healthy, reproductive and productive life. Humans are very active and highly productive when they consume safe food and are in a state of good health; however, consuming food already contaminated with microbial pathogens or its products such as Escherichia coli  0157:H7, Salmonella spp., Shigella spp., Clostridium spp., Campylobacter spp., and Staphylococcus aureus-toxin to a harmful level can cause severe illnesses and even progress to death. Therefore, it is essential for food handlers and vendors to maintain proper personal hygiene, undergo regular health checks, constantly improve environmental sanitation and adequately prepare food to prevent the spread of foodborne diseases. Consumers of ready-to-eat foods and food products should consider the overall safety of the food; environment where the food was prepared, where and how the food is distributed in order to mitigate likely foodborne infections and diseases. Water used in preparing food and watering animals should be clean and safe.

scholarly journals Food Safety and Food Waste in One Portuguese Public Hospital

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 36
Author(s):  
Carla Gonçalves ◽  
Ana Gomes ◽  
Alexandra Esteves ◽  
José António Silva ◽  
Cristina Maria Saraiva
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Bacillus Cereus ◽  
Food Waste ◽  
Estimation Method ◽  
Physical Method ◽  
Salmonella Spp ◽  
Hospital Units ◽  
Development Goals ◽  
And Staphylococcus Aureus

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial.

Viability Loss of Salmonella Species, Staphylococcus aureus, and Listeria monocytogenes in Complex Foods Heated by Microwave Energy

1996 ◽  
Vol 59 (8) ◽  
pp. 813-818 ◽  
Author(s):  
RONALD A. HEDDLESON ◽  
STEPHANIE DOORES ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
GERALD D. KUHN
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Food Systems ◽  
Sodium Content ◽  
Salmonella Spp ◽  
Uht Milk ◽  
Mixed Mean ◽  
Liquid Whole Egg ◽  
And Staphylococcus Aureus

The chemical composition of five foods (UHT milk, beef broth, pudding, cream sauce, and liquid whole egg) was examined to determine factors important in achieving uniform temperatures within foods heated in a 700 W microwave oven. Proximate analyses were performed on all food systems to relate their chemical composition to temperatures and to destruction of microwave-heated Salmonella species, Listeria monocytogenes Scott A and V7 and Staphylococcus aureus ATCC 25923. Microwave heating times were chosen such that the final mixed mean temperature achieved by systems was 60°C for Salmonella spp. and L. monocytogenes, and 65°C for S. aureus. The amount of destruction of Salmonella spp. varied from 3.17 log CFU/ml in UHT milk to 0.44 log CFU/ml in beef broth. L. monocytogenes strains incurred the greatest amount of destruction in pudding (2.39 log CFU/g), while the least amount of destruction was observed in cream sauce (1.63 log CFU/ml). There were no significant differences in the amount of destruction of S. aureus heated in the five foods. The pH and aw of these foods did not affect survival of thermally stressed Salmonella, L. monocytogenes, or S. aureus cells. Of the food components examined, sodium content was the primary influence on the uniformity of temperatures achieved within foods, and, in turn, on the survival of bacteria.

A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation

Food Control ◽  
2020 ◽  
Vol 118 ◽  
pp. 107421 ◽  
Author(s):  
Jin Hwa Park ◽  
Mi Seon Kang ◽  
Kyung Min Park ◽  
Hee Young Lee ◽  
Gyeong Sik Ok ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Predictive Model ◽  
Risk Estimation ◽  
Egg Yolk ◽  
Salmonella Spp ◽  
And Staphylococcus Aureus

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

2014 ◽  
Vol 77 (8) ◽  
pp. 1275-1288 ◽  
Author(s):  
WAN MEI LEONG ◽  
RENAE GEIER ◽  
SARAH ENGSTROM ◽  
STEVE INGHAM ◽  
BARBARA INGHAM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Titratable Acidity ◽  
Study Data ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Require Time ◽  
And Staphylococcus Aureus

Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (~105 CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, percent titratable acidity, pH, water activity, and levels of indigenous/starter bacteria were measured. Pathogens did not grow on 53 cheeses, while 14 cheeses supported growth of SA, 6 of SALM, 4 of LM, and 3 of EC. Of the cheeses supporting pathogen growth, all supported growth of SA, ranging from 0.57 to 3.08 log CFU/g (average 1.70 log CFU/g). Growth of SALM, LM, and EC ranged from 1.01 to 3.02 log CFU/g (average 2.05 log CFU/g), 0.60 to 2.68 log CFU/g (average 1.60 log CFU/g), and 0.41 to 2.90 log CFU/g (average 1.69 log CFU/g), respectively. Pathogen growth varied within cheese types or lots. Pathogen growth was influenced by pH and percent salt-in-the-moisture phase, and these two factors were used to establish growth/no-growth boundary conditions for safe, extended storage (≤25°C) of pasteurized milk cheeses. Pathogen growth/no-growth could not be predicted for Swiss-style cheeses, mold-ripened or bacterial surface–ripened cheeses, and cheeses made with nonbovine milk, as insufficient data were gathered. This challenge study data can support science-based decision making in a regulatory framework.

scholarly journals EFEK FUNGISTATIS, FUNGISIDAL EKSTRAK KAYU MANIS TERHADAP CANDIDA ALBICANS DAN EFEK BAKTERISTATIS BAKTERISIDAL TERHADAP STAPHYLOCOCCUS AUREUS DARI DENTURE STOMATITIS

2018 ◽  
Vol 12 (1) ◽  
pp. 15-20
Author(s):  
Minasari Minasari ◽  
Dennis Dominika
Keyword(s):  
Staphylococcus Aureus ◽  
Candida Albicans ◽  
Bactericidal Effect ◽  
Active Components ◽  
Denture Stomatitis ◽  
Cinnamon Extract ◽  
Significant Difference ◽  
Long Time ◽  
And Staphylococcus Aureus ◽  
Fungistatic Effect

Cinnamon is one of the spices that has been used for a long time, even before 2100 BC as an essential material to mummify a king's body and also as addition for foods and drinks to increase the flavours. Cinnamon has three active components such as cinnamaldehyd, eugenol and linalool. Cinnamon has good fungicidal and fungistatic effect against Candida albicans and bacteristatic, bactericidal effect against Staphylococcus aureus. Cinnamon can be used to decrease the amount of Candida albicans and Staphylococcus aureus colonies, so the researcher is interested to examine the fungistatic, fungicidal, bacteristatic dan bactericidal effect against Candida albicans and Staphylococcus aureus. The goal of this research is to determine the effect of different concentrations of cinnamon extract against Candida albicans and Staphylococcus aureus.In this research, the extract's concentrations that are used are 100%, 50%, 25%, 12,5%, 6,25%, 3,125%, 1,56%, 0,78%, 0,39%, 0,195% and also two controls which are formaldehyd and aquadest. The extract used in this research is obtained by extraction method. Dilution technique is used in the test with three times replication. This research is experimental laboratorium type with pretest-postest design. Kruskal-Wallis and Mann-Whitney test is used to analyze the data.The result show that concentration 0,78 % extract has shown fungistatic effect and concentration 25% has shown fungicidal effect against Candida albicans, and concentration 1,562% bacteristatic, concentration 50% bactericidal Staphylococcus aureus. From double comparison table, we can conclude that there are significant difference between each concentration's effect against Candida albicans and Staphylococcus aureus.The result shows that the increase of cinnamon extract's concentration will lessen the remaining colonies of Candida albicans.

scholarly journals Microbiological analysis and antibacterial activity of pear samples

2016 ◽  
Vol 5 (1) ◽  
pp. 1-4 ◽  
Author(s):  
Habiba Afroz ◽  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Fungal Growth ◽  
Bacterial Count ◽  
Total Coliform ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Pseudomonas Spp ◽  
Two Samples ◽  
And Staphylococcus Aureus ◽  
Klebsiella Spp ◽  
Vibrio Spp

Present study attempted to isolate and quantify the microorganisms from the pear samples collected within Dhaka metropolis. Out of the five samples studied, total viable bacterial count and the total coliform count were near about 105 cfu/g and 104 cfu/g, respectively. Among the specific pathogens, prevalence of Salmonella spp. and Vibrio spp. were found only in two samples. Whereas Klebsiella spp, Pseudomonas spp. and Staphylococcus aureus were detected in all the samples studied. Fungal growth was also observed in each sample within the range of 8.8×104 – 9.5×104 cfu/g. The study of antibiogram revealed that, most of the pathogens were resistant to more than one antibiotic. Interestingly the pear samples showed no anti-bacterial activity against any of the laboratory isolates such as, Escherichia coli, Pseudomonas spp., Salmonella spp. and Bacillus spp.Stamford Journal of Microbiology, Vol.5(1) 2015: 1-4

scholarly journals Comparative bacteriological analysis of frozen and fresh chicken meats sold around old site Bayero University Kano

2021 ◽  
Vol 14 (1) ◽  
pp. 258-262
Author(s):  
Habibu Usman Abdu ◽  
Aisha Mustapha Abubakar
Keyword(s):  
Staphylococcus Aureus ◽  
Bacterial Species ◽  
Bacterial Count ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Meat Samples ◽  
And Staphylococcus Aureus ◽  
Klebsiella Spp ◽  
Campylobacter Spp

Foodborne pathogens are serious public healthproblems that greatly affect the cost of food production and healthcare while poultry are often associated with foodborne disease outbreaks. This study aimed at investigating the occurrence and distribution of bacterial pathogens associated with chicken meats sold around Bayero University, Kano old site. A total of twenty (20) meat samples comprised of 10 frozen and ten freshly slaughtered chicken were purchased from different selling outlets around the study area. The samples were processed using standard cultural and biochemical procedures. The results of the study showed the mean aerobic mesophilic bacterial count of 5.93 x 106 CFU/g and 3.12 x 106  CFU/g for frozen and freshly slaughtered chicken meat samples respectively. The coliform counts were 420.1 and 347.7 CFU/100g for frozen and freshly slaughtered chicken meat samples respectively. The distribution of different bacterial species revealed E. coli (26.0%), Klebsiella spp (4.0%), Salmonella spp (19.5%), Campylobacter spp. (14.6%) and Staphylococcus aureus (30%) in frozen chicken meat samples while freshly slaughtered chicken meat samples revealed E. coli (21.0%), Klebsiella spp (8.9%), Salmonella spp (30%), Campylobacter spp. (15.0%) and Staphylococcus aureus (24.0%). This showed that frozen chicken meats were more contaminated than freshly slaughtered chicken meats which might be associated with poor handling and storage conditions.

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