Sanitary and Microbiological Research of Fish Products Sold in Dnipro city

Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of the work was to study the microbial contamination of ready-to-eat fish and seafood sold in the retail chains of the city of Dnipro, to determine the compliance of product quality with sanitary requirements. Material and methods. 53 samples of fish and seafood of different brands were analyzed: 23 samples of low-salt products, among which were preserves from fish "Herring", preserves from mussels, salted low-salt and 30 dried products: dried squid, dried squid rings and dried bull. The number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, the presence of coccal microflora, mold and anaerobes were determined in each of the samples. Results and discussion. The results of the sanitary-microbiological study showed that 43.4% of the analyzed samples (23 samples) did not meet the normative indicators. The largest deviations from the norm were found in the content of mesophilic aerobic and facultative anaerobic microorganisms and Escherichia coli bacteria. The study showed that in 39.6% of samples the number of mesophilic aerobic and facultative anaerobic microorganisms was exceeded, and in 32.0% - the number of Escherichia coli bacteria. Most contaminated products were found among the samples of dried squid – 50% of samples, preserves from fish "Herring" – 36.4% and preserves from mussels – 36.4%, dried squid rings – 33.3%. It was found that 18.8% of samples of fish and fish products contained Staphylococcus aureus, 7.5% of samples – sulfate-reducing clostridia. Conclusion. The obtained results indicated the non-compliance of a large number of fish and seafood with the normative indicators. This may be due to the condition of the reservoirs in which the catch was made, improper processing of raw materials, non-compliance with storage conditions, transportation of the product. Therefore, it is important to further improve the quality of fish products by controlling raw materials, compliance of production technology with international and national standards. The solution of this problem is possible under the condition of state involvement in the process of quality control of fish products on the market of Ukraine. The results of research can be used to monitor the quality of fish and seafood sold in retail chains

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PROCESSING OF COW UDDERS WITH MODERN MEANS

Vestnik of Kazan state agrarin university ◽

10.12737/article_5a5f043e91d0d6.46035118 ◽

2018 ◽

Vol 12 (4) ◽

pp. 12-16

Author(s):

Геннадий Ларионов ◽

Gennadiy Larionov ◽

Николай Кириллов ◽

Nikolay Kirillov

Keyword(s):

Bacterial Contamination ◽

Raw Materials ◽

Somatic Cells ◽

Raw Milk ◽

Milk Quality ◽

The Public ◽

Anaerobic Microorganisms ◽

Facultative Anaerobic ◽

Processed Products

The public of our country makes ever-increasing demands on milk in terms of safety and nutritional values. In accordance with the requirements of the Interstate Standard GOST 31449-2013 “Raw milk of cow. Specifications” the number of mesophilic aerobic and facultative anaerobic microorganisms should not exceed 1.0×105 CFU/cm3, the number of somatic cells - 4.0×105 in 1 cm3 in milk. The dairy industry places high demands on milk quality, namely, on bacterial contamination. Dairy products of high quality can only be obtained from good raw materials. High bacterial contamination worsens the quality of raw milk and its processed products and creates a certain risk factor for human health. In the Chuvash Republic, studies were carried out on the use of modern domestic iodine-containing preparations and lactic acid-based preparations for the treatment of the udder of cows. At the same time, the sanitary-hygienic condition of the udder’s nipples was improved, the microbiological seeding and the number of somatic cells decreased, and the grade of milk of cows was increased. When treatment the udder of cows before milking by Violet and after milking by Lactovit, the number of mesophilic aerobic and facultative anaerobic microorganisms in milk decreased by 22.9 times, the number of somatic cells - by 2.0 times. When using Monklavit-1, the number of mesophilic aerobic and facultative anaerobic microorganisms decreased by 25.0 and the number of somatic cells decreased 2.5 times. It was found that the efficiency of Monclavit-1 using is higher 1.1 times according to the number of mesophilic aerobic and facultative anaerobic microorganisms and 1.5 times according to the number of somatic cells, than treatment of the udder of cows by Violet and Lactovite. The use of modern udder treatment means allowed to improve milk quality from the second to the highest grade.

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VERIFIKASI PENENTUAN ANGKA BAKTERI Escherichia coli PADA SAMPEL YANG DI-SPIKE MENGGUNAKAN METODE COLONY FORMING UNIT

JURNAL KESEHATAN PERINTIS (Perintis's Health Journal) ◽

10.33653/jkp.v6i1.221 ◽

2019 ◽

Vol 6 (1) ◽

pp. 42-48

Author(s):

Chairani Arizal ◽

Aswal Harianto

Keyword(s):

Escherichia Coli ◽

Fecal Coliform ◽

Coliform Bacterium ◽

High Dilution ◽

Bacterial Growth Rate ◽

Accuracy Test ◽

Escherichia Coli Bacteria ◽

Limit Sensitivity ◽

Use Factors

The water that must be drunk is healthy water that meets the requirements of Bacteriology, Chemistry, Radioactivity and Physicality based on Republic of Indonesia Minister of Health Regulation No: 492 / MENKES / PER / IV / 2010 concerning the requirements and supervision of clean water quality which includes physical requirements which are odorless, not colored and tasteless, where for the Coliform value is 0/100 mL. Escherichia coli is a fecal coliform bacterium and an indicator of the quality of drinking water because its presence in water indicates that the water is contaminated by feces. The aim of this study was to determine the value of accuracy, precision, detection limit, sensitivity and specificity of the calculated numbers of Escherichia coli bacteria from spike samples using the CFU method with agar chromocult media. The results of the bacterial results obtained on accuracy parameters were 229.33%, precision ie 26.35%, LOD which was 13.85 CFU / ml, LOQ ie 138.54 CFU / ml, and Specificity of 0%. Based on the results of verification of bacterial numbers obtained from the results of the accuracy test, precision that is not within the range of general requirements indicates that the method cannot be valid to use factors that affect high dilution, rapid bacterial growth rate, adequate nutrition and observer vision, whereas specificity indicate that chromocult coliform is very specific to Escherichia coli.

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KEBERADAAN BAKTERI Escherichia coli PADA AIR KOLAM RENANG UMUM

GEMA LINGKUNGAN KESEHATAN ◽

10.36568/kesling.v17i2.1059 ◽

2019 ◽

Vol 17 (2) ◽

Author(s):

Indah Wahyuningtias ◽

Bambang Sunarko ◽

Iva Rustanti EW

Keyword(s):

Escherichia Coli ◽

Swimming Pool ◽

Residual Chlorine ◽

P Value ◽

Cross Sectional ◽

Exact Test ◽

Pool Water ◽

Swimming Pool Water ◽

Escherichia Coli Bacteria

One indicator of swimming pool water pollution is the presence of Escherichia coli bacteria. Factors can caused the presence of Escherichia coli in pool water are the levels of residual chlorine, the visitors who dispose of metabolic waste (sweat, urine) in pool water and disinfection of pool that were not done properly. This study analyzes the quality of swimming pool water seen from the presence of Escherichia coli in public pool water. This study was an observational analytic that use a cross sectional research design. The sample used were public swimming pool located in the Sukodono Health Center working area with total of pools were 10, and with Fisher's exact test. The results showed that main factor affecting the presence of Escherichia coli in pool water was residual chlorine content with a p-value of 0.019 which means that there was a difference number of Escherichia coli in swimming pools containing residual chlorine and in pool water that didn’t contain residual chlorine.This study concluded that there were differences in the number of Escherichia coli bacteria in pool water containing residual chlorine and in pool water that did not contain residual chlorine. To keep the remaining chlorine in pool water in accordance with Permenkes No. 32 of 2017, pool managers should routinely check the remaining chlorine and do chlorination regularly. Keywords: Escherichia coli, residual chlor, swimming pool

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Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5723 ◽

2016 ◽

Vol 5 (4) ◽

Cited By ~ 3

Author(s):

Mariachiara Armani ◽

Michele Civettini ◽

Gabriella Conedera ◽

Michela Favretti ◽

Dorotea Lombardo ◽

...

Keyword(s):

Species Identification ◽

Raw Materials ◽

Food Poisoning ◽

Microbiological Analysis ◽

Self Monitoring ◽

Fish Products ◽

Health Authorities ◽

Fish Samples ◽

Cooking Equipment

Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups of consumers exposes them to greater risks of food poisoning. It is therefore important to monitor the raw materials that end up in mass catering implementing strategies of mass catering control, both with self-monitoring strategies and with regular controls performed by the competent health authorities. The purpose of this study is to assess the overall quality of seafood dealt out from public catering services located in Northeast Italy. In this paper we illustrate the results of microbiological analysis performed on 135 fish samples (58% of samples were raw fishes, 27% cooked fishes, 6% raw fish products, 9% cooked fish products) and species identification performed on 102 fish samples. Additionally, 135 environmental swabs were collected to determine the effectiveness of cleaning and sanitation of food contact (cutting boards, cooking equipment and food processing surfaces) and non-contact (refrigerator wall and handle, tap lever) surfaces. Of raw seafood samples 24% had total aerobic mesophilic bacteria count >105 CFU/g and for Enterobacteriaceae the faecal contamination was excluded since no Salmonella spp. and Escherichia coli were isolated. Just 3.8% of raw seafood samples resulted positive for Listeria monocytogenes. The results of swab samples of cooking utensils and surfaces showed that sanitation practices should be improved. Molecular analysis for fish species identification revealed a mislabelling for 25% of sampled fishes. The results of this survey can provide valuable information for monitoring and surveillance programmes for the control of quality of fish and fish products.

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METHODOLOGICAL APPROACHES TO IDENTIFICATION AND DETECTION OF FALSE FOOD FISH PRODUCTS

10.47501/978-5-6044060-1-4.28 ◽

2021 ◽

Author(s):

Liubov Abramova ◽

◽

Andrey Kozin ◽

Keyword(s):

Species Composition ◽

Fish Species ◽

Metabolic Profile ◽

Raw Materials ◽

Comprehensive Analysis ◽

Fish Products ◽

Nmr Method ◽

Food Fish ◽

Methodological Approaches

The article discusses the problem of creating objective methods for assessing the quality of fish raw materials. The NMR method is recommended for a comprehensive analysis of the metabolic profile of salmon and cod fish species in order to characterize the qualitative indicators and identify the species composition.

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MUTU SABUN MANGKOKAN (Nothopanax scutellaium Merr)

STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ◽

10.36456/stigma.vol11.no01.a1504 ◽

2018 ◽

Vol 11 (01) ◽

pp. 18-22

Author(s):

G. R. Hanum ◽

S. Ardiansyah

Keyword(s):

Escherichia Coli ◽

Antibacterial Activity ◽

Data Analysis ◽

Leaf Extract ◽

Microbial Contamination ◽

Ph Value ◽

Microbiological Quality ◽

Chemical Quality ◽

Escherichia Coli Bacteria

Mangkokan soap (Nothopanax Scutellaium Merr) is made from extract of mangkokan leaf and the material making of soap there are oil, NaOH, alcohol and glycerin. This research is to find out the quality of microbiology and chemical soap of mangkokan leaf extract (Nothopanax Scutellaium Merr) with 90% concentration of mangkokan leaf extract . This research is an experimental research with descriptive of data analysis. The results of this study were microbiological quality of Mangkokan extract soap(Nothopanax Scutellaium Merr) has antibacterial activity to Escherichia coli bacteria and there is no microbial contamination. Chemical quality of Mangkokan Extract Soap (Nothopanax Scutellaium Merr) was tested on free alkali level test 0%, pH value 11,03 and water content value 0,4668%. Keywords: Escherichia coli, Mangkokan Leaf, Soap.

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Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Rangifer ◽

10.7557/2.31.1.2030 ◽

2011 ◽

Vol 31 (1) ◽

pp. 85-90 ◽

Cited By ~ 2

Author(s):

Eva Wiklund

Keyword(s):

Escherichia Coli ◽

Pilot Study ◽

Shelf Life ◽

Food Analysis ◽

Microbiological Quality ◽

Longissimus Dorsi ◽

Chilled Storage ◽

Escherichia Coli Bacteria ◽

Meat Samples

In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis) where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL). The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter) was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g). At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05) and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively). Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C.

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Comparative analysis of the use of udder treatment agents in the prevention of mastitis and improving the quality of milk in cows

Agrarian Bulletin of the ◽

10.32417/1997-4868-2021-210-07-66-74 ◽

2021 ◽

Vol 210 (07) ◽

pp. 66-74

Author(s):

Gennadiy Larionov ◽

Elena Yatrusheva ◽

Olesya Checheneshkina

Keyword(s):

Somatic Cells ◽

Control Group ◽

Anaerobic Microorganisms ◽

Facultative Anaerobic ◽

Long Time ◽

Group 3 ◽

Quality Of Milk ◽

Experimental Group ◽

Take All

Abstract. The aim of this study is to study the effectiveness of the use of various means for treating the udder of cows in order to prevent the incidence of mastitis and improve the quality of milk. Since in order to prevent the development of mastitis for a long time, it is necessary not only to destroy the disease itself and fight its symptoms, but also to take all kinds of measures to prevent the disease. Methods. To conduct a scientific and economic experiment, 4 groups were formed, of which 3 are experimental and 1 control, according to the method of pairs-analogs using a tethered method of keeping in stalls in all four groups. To treat the udder, agents based on iodine, chlorhexidine, chlorhexidine digluconate and probiotic bacteria were used. Results. The summer use of Priolit Vortex and Algavit Vortex in 1 experimental group showed a decrease in the number of mesophilic aerobic facultative anaerobic microorganisms in cow's milk from 200,000 to 97,000 CFU/cm3, which is 48.5 % less than at the beginning of the experiment. Treatment with disinfectants Priolit Vortex and Elovit Vortex in the 2 nd experimental group made it possible to reduce the number of mesophilic aerobic facultative anaerobic microorganisms by 68.4 %. The use of probiotic agents Skin Cleaner and PIP Cow Teat Cleaner for treating the udder of cows allowed to reduce the number of mesophilic aerobic facultative anaerobic microorganisms in the milk of cows in experimental group 3 from 180,000 to 110,000 CFU / in 1 cm3, which is 61.1 % less than the initial indicators. Somatic cells in the milk of cows of the 1st experimental group decreased from 750,000 to 120,000 in 1 cm3, in the 2nd experimental group the number of somatic cells decreased from 250,000 to 180,000 in 1 cm3, in the 3rd experimental group from 390,000 to 340,000 in 1 cm3. In the control group, an increase in the number of somatic cells was found by 84 %.

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

Food Science and Technology ◽

10.15673/fst.v13i2.1405 ◽

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.

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FEATURES MERCHANDISING RESEARCH OF FUR PRODUCTS

Criminalistics and Forensics ◽

10.33994/kndise.2020.66.88 ◽

2021 ◽

Author(s):

Жиленко ◽

Новицька

Keyword(s):

Quality Indicators ◽

Raw Materials ◽

Market Value ◽

Production Method ◽

Quality And Safety ◽

Safety Requirements ◽

Regulatory Documents ◽

Retail Chains ◽

Definition Of

Today, the range of fur products on the market is formed mainly due to the products of foreign manufacturers. Every year it is more and more difficult for a consumer to find a product of appropriate quality, since retail chains include in their assortment low-quality goods, the manufacturers of which do not fulfill the quality and safety requirements according to domestic regulatory documents. The purpose of this article is to study features that affect the quality and grade of fur and finished fur products, study defects and its impact on products, draw up a consistent scheme for researching fur products, analyze consumer properties and evaluate the quality of fur products using mink coats as an example. A merchandising expert examination of fur goods when determining its market value consists in classifying the goods as one of the classification categories, determining the characteristics of the goods and changing its quality indicators, and establishing the production method. The variety of semi-finished fur products is determined in accordance with the quality of the fur, depending on the maturity of the hairline, the presence of defects, the definition of ridge, size and other characteristics that significantly affect the quality and price of fur raw materials. The use of the proposed scheme for the study of fur products will allow determining quickly the type, quality and grade of fur and finished fur products, to prevent errors in determining the market value of fake, artificial, dyed and low-quality fur.

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