scholarly journals Management of Microbiological Quality of Meat in the Context of Rapid Tenderization

2018 ◽  
Vol 10 (2) ◽  
pp. 17-20
Author(s):  
Diana Ionela Stegarus ◽  
Magda Panaitescu ◽  
Ecaterina Lengyel ◽  
Aurel Simion
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Point Of View ◽  
Microbial Load ◽  
Beef Meat ◽  
Fast Methods

Abstract This paper focuses on the study of the microbiological load of pork and beef meat, in the context of utilising fast methods of tenderizing them. The study highlights, through both classic and fast methods, the microbial load of fresh, salted and smoked pork and beef meat. It has been established that fresh pork is at around 7,2x104-8,5x104CFU/g, whereas fresh beef sits at around 2,3x103 CFU/g. For salted, smoked and classically tenderized, these values are between 3,3x104 CFU/g and 4,7x104CFU/g for pork and 6,1x102 CFU/g for beef. The method of rapid tenderizing leads to highlighting a decreased microbial load: 2,2x103 CFU/g-5,4x103CFU/g for pork, 2,8x102 CFU/g for beef, which constitute a huge advantage in the value and management of these products. From the point of view of contaminated pathogenic bacteria, the Vidas tests have shown their complete absence. As a conclusion, it can be said that fast methods of tenderization lead to a reduced development of microorganisms, which undoubtedly contributes to their microbiological quality.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

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.

scholarly journals METHOD DECISION FOR DETERMINING SPECIFIC MICROORGANISMS IN PHARMACEUTICAL PRODUCTS: AN OVERVIEW

2020 ◽  
Author(s):  
Gökhan CENGİZ ◽  
Evren ALGIN YAPAR
Keyword(s):  
Quality Control ◽  
Peer Review ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Pharmaceutical Products ◽  
Eye Drops ◽  
Control Analysis ◽  
Standard Methods ◽  
Quality Control Analysis

In the direction of microbiological quality control analysis in pharmaceutical products, determining the microbiological load of the product at the end-use stage is very important for human health. Quality control parameters in pharmaceutical products vary according to the structure of the type of product and administration route. In this context, according to the pharmacopoeias, parenteral products and eye drops are classified as sterile products and the other group of pharmaceuticals are classified as non-sterile products. However, non-sterile pharmaceuticals also must have a certain microbiological quality. For this reason, the pharmaceuticals should have a certain microbiological load and should not contain defined microorganisms specified to its type. Since the control of the microbiological quality of the products is important for safety, it should be determined by quality control analysis. In this study, standard methods used to detect specific microorganism in pharmaceutical products were compared. Application steps in standard methods and identification tests of specific microorganisms were examined. In addition, studies that are alternative to standard methods were evaluated. Peer Review History: Received: 5 September 2020; Revised: 20 October; Accepted: 28 October, Available online: 15 November 2020 UJPR follows the most transparent and toughest ‘Advanced OPEN peer review’ system. The identity of the authors and, reviewers will be known to each other. This transparent process will help to eradicate any possible malicious/purposeful interference by any person (publishing staff, reviewer, editor, author, etc) during peer review. As a result of this unique system, all reviewers will get their due recognition and respect, once their names are published in the papers. We expect that, by publishing peer review reports with published papers, will be helpful to many authors for drafting their article according to the specifications. Auhors will remove any error of their article and they will improve their article(s) according to the previous reports displayed with published article(s). The main purpose of it is ‘to improve the quality of a candidate manuscript’. Our reviewers check the ‘strength and weakness of a manuscript honestly’. There will increase in the perfection, and transparency. Received file Average Peer review marks at initial stage: 6.0/10 Average Peer review marks at publication stage: 8.0/10 Reviewer(s) detail: Dr. Mujde Eryilmaz, Ankara University,Turkey, [email protected] Dr. Rawaa Souhil Al-Kayali, Aleppo University, Syria, [email protected]   Comments of reviewer(s): Similar Articles: CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OILS OF FOUR VARIETIES OF LIPPIA MULTIFLORA IN BENIN ANTIMICROBIAL ACTIVITIES FOR HADHRAMI HONEY ON GROWTH OF SOME PATHOGENIC BACTERIA

scholarly journals The pursuit of good microbiological conditions in domestic softeners: a new improvement

2020 ◽  
Vol 18 (2) ◽  
pp. 200-206
Author(s):  
L. Bolelli ◽  
Elida Nora Ferri ◽  
Stefano Sangiorgi ◽  
Giuseppe Novelli ◽  
Stefano Girotti
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Global Network ◽  
Plate Count ◽  
Bacteria Growth ◽  
Warm Environment ◽  
Quality Of Water ◽  
Softened Water ◽  
Generous Support

Abstract Effective resin disinfection is mandatory to ensure the microbiological quality of water treated by domestic softeners. The wet and sometimes warm environment inside the softener is ideal for bacteria growth. Our research was focused on the evaluation of the microbial quality of water from softeners sanitized by chlorine solutions or by electrolytic systems. We employed the heterotrophic plate count and specific tests to monitor the presence of opportunistic and pathogenic bacteria (Pseudomonas aeruginosa, Escherichia coli, enterococci, and coliforms). Completely new devices were equipped with a commercially available electrolytic system or with a newly patented one or sanitized by automatic or manual addition of chlorine solutions. In all cases, the contamination was reduced, not completely avoided. In particular, the patented electrolytic system significantly reduced bacterial proliferation in strongly contaminated devices. Our data confirm the difficulties encountered to solve the problem of microbiological quality of softened water and offer encouraging information on new possible solutions. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.

scholarly journals Reduction of microbial risk associated with greywater by disinfection processes for irrigation

2015 ◽  
Vol 14 (3) ◽  
pp. 379-398 ◽  
Author(s):  
A. A. Al-Gheethi ◽  
R. M. S. Radin Mohamed ◽  
A. N. Efaq ◽  
M. K. Amir Hashim
Keyword(s):  
Health Risk ◽  
Pathogenic Bacteria ◽  
Treatment Process ◽  
Microbiological Quality ◽  
Present Review ◽  
Microbial Risk ◽  
Treatment Technologies ◽  
Alternative Sources ◽  
Semi Arid

Greywater is one of the most important alternative sources for irrigation in arid and semi-arid countries. However, the health risk associated with the microbial contents of these waters limits their utilization. Many techniques have been developed and used to generate a high microbiological quality of greywater. The main problem in the treatment of greywater lies in the nature of pathogenic bacteria in terms of their ability to survive during/after the treatment process. The present review focused on the health risk associated with the presence of pathogenic bacteria in greywater and the treatment technologies used for the disinfection processes.

scholarly journals Artificial neural network prediction of microbiological quality of beef minced meat processed for fast-food meals

2021 ◽  
Vol 854 (1) ◽  
pp. 012091
Author(s):  
Aleksandra Ranitovic ◽  
Lato Pezo ◽  
Olja Sovljanski ◽  
Ana Tomic ◽  
Dragoljub Cvetkovic ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Fast Food ◽  
Microbiological Quality ◽  
Good Prediction ◽  
Beef Meat ◽  
Microbiological Profile ◽  
Minced Beef ◽  
Meat Samples ◽  
Minced Meat

Abstract In this study, the microbiological quality of 72 minced beef meat samples collected during six months from a local butcher was defined after laboratory analysis and developing advanced mathematical models. This new simultaneous approach provided adequate precision for the prediction of the microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an artificial network model was developed to predict the microbiological profile of beef minced meat in a fast-food restaurant according to meat and storage temperatures, butcher identification, and work shift. A concurrent statistical study of practical analysis and the developing mathematical models provided adequate precision for the prediction of the microbiological profile of minced beef meat. The developed ANN provided a good prediction of the microbiological profile of beef minced meat with an overall R2 of 0.867 during the training cycle.

scholarly journals STUDY OF PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF THE SPRING WATERS OF THE REGION OF OUM TEBOUL WILAYA OF EL TARF- ALGERIA

2020 ◽  
Vol 26 (3) ◽  
pp. 52-57
Author(s):  
SABRINA BOUCHELAGHEM ◽  
SAMIA MOUISSI ◽  
CHAIMA BENZERAA ◽  
ROUMAISSA KHALFOUN
Keyword(s):  
Drinking Water ◽  
Microbiological Quality ◽  
Point Of View ◽  
Fecal Coliforms ◽  
Total Coliforms ◽  
Drinking Water Standards ◽  
Physico Chemical ◽  
Microbiological Parameters

The present work aims to assess the physico-chemical and microbiological parameters of the waters of the three sources (Ain Bergougaya, Ain Sigleb and Siporex) in the region of Oum el Teboul wilaya of El Tarf. Parameters such as temperature, pH, conductivity and salinity were measured in situ with a field multimeter. Hardness (62 mg/L to 266 mg/L), salinity (0.01 to 1 mg/L). From a microbiological point of view, there has been no evidence of the complete absence of germs of contamination such as total coliforms and fecal coliforms. This study compared to the drinking water standards shows that the waters in the area studied are of good quality.

MICROBIOLOGICAL QUALITY OF BREADED ONION RINGS1

1972 ◽  
Vol 35 (2) ◽  
pp. 63-66 ◽  
Author(s):  
R. B. Maxcy ◽  
R. G. Arnold
Keyword(s):  
Microbiological Quality ◽  
Microbial Load ◽  
Primary Sources ◽  
Commercial Products ◽  
Microbial Counts ◽  
Commercial Interest ◽  
Onion Skin ◽  
Plate Counts ◽  
Plant Contamination

Breaded onion rings are of growing commercial interest. The microbial content of representative commercial products was determined. Total plate counts on the finished products were from 7,900 to 10,000,000 per gram. Coliform counts were from 90 to 28,000 per gram. Microorganisms are able to grow in unfrozen breaded onion rings at 5 C. Study of ingredients as contributors to the total microbial load showed the primary sources to be liquid batter and onion skin. The latter is a major source of coliforms, which probably originate from farm soil. Coliform counts as an index of in-plant contamination are therefore of little value. High microbial counts on breaded onion rings are not necessarily indicative of careless operations but are commonly related to conditions of production.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P &lt; 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

Microbiological Quality of Chilled Beef Carcasses in Northern Ireland: A Baseline Survey

2001 ◽  
Vol 64 (4) ◽  
pp. 498-502 ◽  
Author(s):  
KATHRYN A. MURRAY ◽  
ARTHUR GILMOUR ◽  
ROBERT H. MADDEN
Keyword(s):  
Northern Ireland ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Viable Count ◽  
Ease Of Use ◽  
Baseline Survey ◽  
Beef Carcasses ◽  
The Mean ◽  
Yeasts And Molds

To standardize the assessment of the hygienic quality of beef carcasses in Northern Ireland (NI) abattoirs, swabbing techniques were evaluated. Six materials, including two commercially produced swabs, were compared for their ability to recover spoilage and pathogenic bacteria and for their ease of use as carcass swabs. A sponge retailed for domestic use was selected on the basis of efficiency of recovery of microorganisms, ease of use, and cost. On sample carcasses, 1,000 cm2 of the brisket was swabbed, since this site is normally readily contaminated. For 9 months, 420 carcasses in seven of the nine European Union–approved abattoirs in NI were sampled while in the chiller (24 to 48 h after kill). Total viable count (TVC), yeasts and molds, and Enterobacteriaceae were enumerated after incubation at 22 (48 h) and 37°C (48 h), and the results were expressed as log CFU/cm2. The mean TVC results at 22 and 37°C were 2.80 ± 0.70 and 2.75 ± 0.64, respectively. Although 63% of samples had yeasts that grew at 22°C, only 35% were positive at 37°C. The respective mean yeast counts were 1.12 ± 0.59 and 0.46 ± 0.51. Enterobacteriaceae were present in 15% of samples at 22°C and 21% of samples at 37°C. The mean counts for positive samples were 0.41 ± 0.37 and 0.40 ± 0.30, respectively. Molds were found in less than 4% of samples. Given that the brisket is normally one of the most heavily contaminated parts of the carcass, these results suggest that good hygienic practices are in operation in NI abattoirs. The results also enabled the abattoirs with the cleanest carcasses to be identified, hence permitting best practices to be found.

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