scholarly journals Microbial and senzory quality of raw milk cheeses from the milk vending machines

2013 ◽  
Vol 6 (1) ◽  
pp. 49-54 ◽  
Author(s):  
Alžbeta Medveďová ◽  
Adriana Studeničová ◽  
Ľubomír Valík ◽  
Ondruš Ladislav
Keyword(s):  
Ph Value ◽  
Raw Milk ◽  
Microbial Quality ◽  
Growth Dynamic ◽  
Time Intervals ◽  
E Coli ◽  
Vending Machines ◽  
The Eu ◽  
Made In

Abstract Changes in microbial quality of lump cheeses manufactured from raw cows’ milk from milk vending machines were studied throughout 7 days of fermentation at 15 °C. The density of lactic acid bacteria, Staphylococcus aureus, Escherichia coli and coliforms were determined, continuously. Also the pH value dynamic was analyzed at the same time intervals. All together, 8 cheeses were prepared from two different vending machines in summer and in winter. Based on the results, growth dynamic of all microorganisms as well as the pH value decrease was slower in cheeses made in winter. No significant differences were observed in the maximal counts of microorganisms related to the season. However, the counts of S. aureus exceeded the EU limit 104 CFU g-1 in 7 out of 8 cheeses, probably due to slow pH value descent. Also the Slovak Food Codex limit for E. coli maximal density of less than 104 CFU g-1 was significantly exceeded. According to sensory evaluation, cheeses prepared in winter were less tasty and their typical odour was less distinctive. Results suggest that raw milk from milk vending machines is not suitable for direct consumption without proper thermal treatment.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Short communication: Microbial quality of raw milk following commercial long-distance hauling

2015 ◽  
Vol 98 (12) ◽  
pp. 8572-8576 ◽  
Author(s):  
Emily M. Darchuk ◽  
Lisbeth Meunier-Goddik ◽  
Joy Waite-Cusic
Keyword(s):  
Short Communication ◽  
Raw Milk ◽  
Microbial Quality ◽  
Long Distance

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

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.

Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets†

2015 ◽  
Vol 78 (11) ◽  
pp. 1980-1987 ◽  
Author(s):  
CHYER KIM ◽  
ROSLYN A. STEIN ◽  
STEVEN PAO
Keyword(s):  
Meat Products ◽  
Genomic Diversity ◽  
Microbial Quality ◽  
Ground Meat ◽  
Retail Markets ◽  
Goat Meat ◽  
E Coli ◽  
High Prevalence ◽  
Pfge Profiles

This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U.S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

Assessment of Microbial Quality of Rural and Urban Raw Milk

2016 ◽  
Vol 51 (2) ◽  
pp. 310
Author(s):  
Ahlam ElLeboudy ◽  
Amr Amer ◽  
Maria ElAansary ◽  
Hoda Sayed
Keyword(s):  
Raw Milk ◽  
Microbial Quality ◽  
Rural And Urban

Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets†

2009 ◽  
Vol 72 (8) ◽  
pp. 1722-1726 ◽  
Author(s):  
S. PAO ◽  
M. R. ETTINGER
Keyword(s):  
Ground Beef ◽  
Foodborne Illness ◽  
Microbial Quality ◽  
Frozen Ground ◽  
Retail Markets ◽  
E Coli ◽  
Beef Patties ◽  
Beef Products ◽  
Careful Handling

This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli O157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness.

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.

Seasonal variation in the microbial quality of shallow groundwater in the Kathmandu Valley, Nepal

2013 ◽  
Vol 14 (3) ◽  
pp. 390-397 ◽  
Author(s):  
Sadhana Shrestha ◽  
Takashi Nakamura ◽  
Rabin Malla ◽  
Kei Nishida
Keyword(s):  
Groundwater Level ◽  
Seasonal Variations ◽  
Shallow Groundwater ◽  
Dry Season ◽  
Kathmandu Valley ◽  
Microbial Quality ◽  
Wet Season ◽  
Groundwater Levels ◽  
E Coli

To develop effective groundwater pollution control strategies for the Kathmandu Valley, Nepal, seasonal variations in microbial quality and their underlying mechanisms must be understood. However, to date, there are no studies that address these topics. In this study, groundwater samples from dug wells were collected during the dry and wet seasons from 2009 to 2012, and Escherichia coli (E. coli) and total coliforms were analysed. Three wells were monitored each month for a year. Microbial concentrations in shallow groundwater were significantly higher during the wet season than during the dry season. Analyses of rainfall and E. coli concentrations in different seasons indicated that a high level of faecal material infiltration during the rainy season may have caused the seasonal variations in microbial quality. A moderate to strong relationship between E. coli concentrations and groundwater level suggested that the rise in groundwater levels during the wet season may be another reason for this variation. This long time-scale survey detected a significant decline in the microbial quality of shallow groundwater during the wet season as compared with the dry season. We propose that the infiltration of contaminants and change in groundwater level are the two probable mechanisms for the observed seasonal differences.

scholarly journals La influencia del método de ordeño, las condiciones de almacenamiento y el recuento de células somáticas en la calidad de la leche cruda en tanques

2020 ◽  
Vol 11 (4) ◽  
pp. 1016-1029
Author(s):  
Joadilza Da Silva Bezerra ◽  
Juliana Paula Felipe de Oliveira ◽  
Danielle Cavalcanti Sales ◽  
Yhêlda Maria De Oliveira Silva ◽  
Stela Antas Urbano ◽  
...  
Keyword(s):  
Somatic Cell Count ◽  
Storage Time ◽  
Microbial Contamination ◽  
Raw Milk ◽  
Storage Conditions ◽  
Time Intervals ◽  
Temperature Levels ◽  
Milk Storage ◽  
Cell Count Increase

The objective of this study was to evaluate the influence of the milking method, the storage conditions and the SCC (Somatic Cell Count) increase on the quality of raw milk. Monthly evaluations were performed out over a year in 21 tanks by monitoring the refrigeration temperature and the storage time of the milk in the tank. The tanks were grouped into three temperature levels. Milk storage time intervals were established in each tank: up to 24 h of storage; between 24 and 48 h; and above 48 h. The effect of SCC on the composition was evaluated in three categories: Low SCC; Medium SCC; High SCC. In the analyzed period, 10.8 % presented low SCC, followed by 46.5 % with medium SCC, while 42.7 % had high SCC. There was a positive correlation between SCC and protein, and a negative correlation between SCC and lactose. It is concluded that the milking method does not influence the microbial contamination of the milk; however, longer storage time and increased temperature influenced an increase in microorganism counts in milk. In evaluating the hygienic/sanitary quality of the milk, 42.7 % had high SCC and the total bacterial counts presented values above the values recommended by legislation.

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