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

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.

scholarly journals Cemaran Bakteri dan Residu Antibiotika Daging Babi di Pasar Tradisional Kecamatan Abiansemal dan Kuta Kabupaten Badung

2021 ◽  
pp. 137
Author(s):  
I Made Arthawan ◽  
Hapsari Mahatmi ◽  
I Nengah Kerta Besung
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Escherchia Coli

Penelitian ini bertujuan untuk mengetahui tingkat cemaran bakteri dan residu antibiotik daging babi, serta memberi gambaran penanganan daging yang dijual di pasar tradisional di Kecamatan Abiansemal dan Kuta, Badung. Penelitian ini merupakan studi cross-sectional menggunakan kuisioner dan pengujian cemaran bakteri dan residu antibiotik daging babi. Data kuisioner dan sampel daging dikumpulkan dari 26 penjual dari 8 pasar tradisional, selanjutnya data dianalisis secara deskriptif.  Uji cemaran bakteri dilakukan dengan menghitung nilai Total Plate Count, Coliform, Escherichia coli, Salmonella sp, Staphylococcus aureus, dan Campylobacter sp. Uji residu antibiotik dilakukan dengan metode tapis secara bioassay terhadap antibiotik tetrasiklin dan penisilin. Hasil menunjukkan nilai rerata Total Plate Count 3,7 x 105 dengan kisaran 7,3 x 103 - 1,5 x 106 koloni/gram. Rerata Coliform dan Escherchia coli adalah 1,3 x 105 dan 2,1 x 104 dengan kisaran 1,1 x 103 - 4,4 x 105 koloni/gram dan 4,5 x 101 - 9,7 x 104 koloni/gram. Cemaran Staphylococus aureus adalah negatif hingga 2 x 101 koloni/gram.  Cemaran Salmonella sp dan Campylobacter sp. adalah negatif. Residu antibiotik tetrasiklin dan penisilin masing-masing sebesar 15,38% dan 11,54% dari seluruh sampel daging babi. Tingkat pemahaman dan kesadaran masyarakat terhadap penanganan dan sanitasi daging adalah 50% responden kategori cukup dan 50% kategori kurang paham dan kurang sadar tentang sanitasi. Faktor yang mempengaruhi tingkat cemaran bakteri yaitu tindakan praktik higiene dan sanitasi penjual daging babi yaitu 7,7% kategori baik, 80,8% kategori cukup dan 11,5% dengan kategori kurang. Disimpulkan bahwa daging babi di pasar tradisional Kecamatan Abiansemal dan Kuta Kabupaten Badung tercemar bakteri dan mengandung residu antibiotik, serta dilihat dari aspek kesehatan masyarakat veteriner tidak layak untuk dikonsumsi.

scholarly journals Mutu Bakteriologis Saus Tomat Pentol di Banjarbaru

2016 ◽  
Vol 2 (1) ◽  
pp. 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.

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

2020 ◽  
Vol 4 (3) ◽  
pp. 197-204
Author(s):  
Oktora Luhur Handika ◽  
Veronica Wanniatie ◽  
Purnama Edy Santosa ◽  
Arif Qisthon
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Cows ◽  
Plate Count ◽  
Survey Method ◽  
Milk Samples ◽  
Fresh Milk ◽  
Census Methods ◽  
Total Plate Count ◽  
And Staphylococcus Aureus ◽  
Microbiological Status

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.

scholarly journals Total Plate dan Total Staphylococcus aureus pada Daging Di Pasar Tradisional Kecamatan Mulyorejo Surabaya

2021 ◽  
Vol 9 (2) ◽  
pp. 63
Author(s):  
Nonie Olivia Adia Mutiarasari ◽  
Nenny Harijani ◽  
Fedik Abdul Rantam ◽  
Dadik Raharjo ◽  
Agnes Theresia Soelih Estoepangestie ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
National Standard ◽  
Plate Count ◽  
Plate Method ◽  
Mannitol Salt Agar ◽  
Traditional Markets ◽  
Gram Staining ◽  
Total Plate Count ◽  
Maximum Limit

This study aimed to evaluate the Total Plate Count and total Staphylococcus aureus count of beef sold in wet markets in Mulyorejo sub-district below the National Standard Indonesia (SNI 7388:2009) about maximum limit of microbial contamination in food or not. Total of twenty four samples of beef purchased from traditional markets of Tempurejo, Krempyeng Yamuri, Pacar Keling, and Menur in Mulyorejo sub-district Surabaya were examined by Total Plate Count using pour plate method. The sample was also cultured in Mannitol Salt Agar. The colony suspected to be S. aureus were taken for identification. The identification of S. aureus consists of isolation in Mannitol Salt Agar, Gram staining, catalase test, and coagulase test. Total plate count result showed that four samples were exceeding the National Standard of Indonesia SNI 7388:2009 or 1x106 CFU/g and the rest were below the maximum Total Plate Count in SNI. The highest Total Plate Count result was 1,9x106 CFU/g and the lowest was 7,8x104 CFU/g. The result of identification showed that 100% samples examined were contaminated by S. aureus with the highest result was 2,9x104 CFU/g and the lowest result was 4,3x103 CFU/g or exceeding the SNI 7388:2009.

scholarly journals Estimation of Microbial Contamination in Fresh and Commercial Fruit Juices: A Comparative Study

2021 ◽  
pp. 145-153
Author(s):  
Vanessa James ◽  
Hiral Panchal
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
Fruit Juice ◽  
Aloe Vera ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Plate Count ◽  
Human Consumption ◽  
Coliform Count ◽  
Total Plate Count

Aim and Objective: The objective of the present study is to determine microbial contamination in fresh and packaged commercial fruit juices (including a combination of Aloe vera with fruit juices) available in the Ahmedabad city of Gujarat, India. Materials and Methods: Seventeen samples were collected from various parts of the city which includes 9 commercial fruit juice samples and 8 street vended fresh fruit juice samples. Samples were examined for Total plate count, Yeast and mould count, coliform count, Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, Enterobacteriaceae, Listeria monocytogens and Vibrio Cholerae. Results: Commercial fruit juices do not exceed the FSSAI standards for fruit juices and are free of harmful pathogens making themsafe for human consumption. Street vended fresh fruit juice samples exceedthe FSSAI limit for Total Plate count, Yeast and mould count and Coliform count. Street vended Fresh fruit juices demonstratethepresence of Ecoli, Salmonella and Staphylococcus aureus in 75% (6/8) samples. Enterobacteriaceae were identified in street vended fruit juices which exceeds the FSSAI standard limit. Conclusion: The study demonstrates that commercial fruit juices were safe for human consumption but fresh juices showed significant microbial growth and harmful pathogens which must be controlled to ensure consumer’s safety and health. However regular monitoring of commercial and fresh fruit juices is recommended to avoid food borne illness resulting from pathogens encountered in the study.

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

2020 ◽  
Vol 6 (1) ◽  
pp. 087
Author(s):  
Rosy Hutami ◽  
M Fakih Kurniawan ◽  
Henna Khoerunnisa
Keyword(s):  
Content Analysis ◽  
Microbial Contamination ◽  
Atomic Absorption Spectrophotometry ◽  
Plate Count ◽  
Traffic Jam ◽  
Absorption Spectrophotometry ◽  
Traffic Jams ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

STATUS JUMLAH KUMAN TOTAL PADA SELADA (Lactusa sativa) DI TINGKAT PEDAGANG

2017 ◽  
Vol 1 (1) ◽  
pp. 19-23
Author(s):  
Nur Ramadhani
Keyword(s):  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count

AbstrakKonsumsi selada mentah sangat rentan terhadap kontaminasi bakteri patogen, karena rendahnyamutu mikrobiologis sayuran segar yang ada di Indonesia. Penelitian ini bertujuan untukmenggambarkan status jumlah kuman total (Total Plate Count) pada selada di tingkat pedagang.Metode yang digunakan dalam penelitian ini adalah survey dan pemeriksaan laboratorium denganpendekatan cross sectional. Populasi dalam penelitian ini adalah seluruh selada yang dijual di pasarinduk tradisional dan pasar swalayan di Kota Semarang. Sampel selada berjumlah 32. Hasilpenelitian menunjukkan bahwa dari 32 sampel selada diperoleh jumlah kuman total pada seluruhselada yang diperiksa melebihi batas standar cemaran (lebih dari 103 koloni/ml) tertinggi sebesar1,51 x 107 koloni/ml dan terendah sebesar 4,16 x 105 koloni/ml. Dibutuhkan penanganan seladayang baik selama penjualan oleh pedagang dengan lebih memperhatikan sanitasi, higiene dankesehatan pedagang.Kata kunci: selada, jumlah kuman total, pedagang

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

1988 ◽  
Vol 51 (1) ◽  
pp. 53-55 ◽  
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.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p &lt; 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were &lt; 103/g, while the coliform and yeast counts were &lt; 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were &lt; 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

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