Microbiological quality of experimental animal

2014 ◽  
Vol 2 (3) ◽  
Author(s):  
María Asunción Romero Molina
Keyword(s):  
Experimental Animal ◽  
Health Monitoring ◽  
Laboratory Animal ◽  
Animal Health ◽  
Microbiological Quality ◽  
Experimental Results ◽  
Microbial Quality ◽  
Negative Effects ◽  
Present Text

Nowadays, it is unquestionable the importance of the laboratory animal health in research. Improving the microbial quality animal allows to reduce (or eliminate) the negative effects of pathogen agents (not associated with the objective of the study) in the expected experimental results. Health monitoring programs are used as preventive tools in animal facilities, although, in some circumstances many facilities cannot or have problems for establishing appropriate strategies. The present text attempts to bring the reader's interest to the laboratory animal health. A better awareness about this topic will allow a better use of animals in research.

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 Clarification of the Algerian grape juice and their effects on the juice quality

2020 ◽  
Vol 34 (1) ◽  
pp. 1-11
Author(s):  
Soraya Mazrou ◽  
Mohammed Messaoudi ◽  
Samir Begaa ◽  
Christophe Innocent ◽  
Djamaleddine Akretche
Keyword(s):  
Condensed Tannins ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Juice Quality ◽  
Microbial Quality ◽  
Total Polyphenol ◽  
Accelerated Stability ◽  
Nutritional Qualities ◽  
And Storage

The aim of this study was to find a good clarification method to eliminate the substances in Algerian grape juice and study the effects of the clarification agents on juice quality. The clarified grape juice was subjected to different treatments, namely bentonite, gelatin, combination of gelatin and bentonite, then stored for 4 weeks. The effects of fining treatment by determining the critical micillary concentration of each agent used accelerated stability test on turbidity, tannin contents (ethanol index, condensed tannins, total polyphenol and anthocyanins) and microbiological quality of clarified grape juice were evaluated during storage. Fining treatment and storage had a significant (p < 0.05) effect on turbidity, tannins, total polyphenol, condensed tannins and anthocyanins. However, a better percentage elimination was noted for freshly squeezed grape juice with a combination of gelatin and bentonite corresponding to a turbidity of 6.5 NTU. The clarifiers separately gave lower removal rates than average, up to 83% of tannins present in the freshly squeezed juice has been eliminated using the bentonite. The results obtained are very satisfactory since we were able to obtain a clear juice of good microbial quality while ensuring the preservation of the organoleptic and nutritional qualities during the treatment and the storage of the juice.   Bull. Chem. Soc. Ethiop. 2020, 34(1), 1-11. DOI: https://dx.doi.org/10.4314/bcse.v34i1.1

Reliability of Several Microorganisms to Indicate the Presence of Salmonella in Natural Waters

1993 ◽  
Vol 27 (3-4) ◽  
pp. 471-474 ◽  
Author(s):  
M. A. Moriñigo ◽  
E. Martinez-Manzanares ◽  
M. A. Muñoz ◽  
M. C. Balebona ◽  
J. J. Borrego
Keyword(s):  
Natural Waters ◽  
Direct Detection ◽  
Microbiological Quality ◽  
Fecal Pollution ◽  
Microbial Quality ◽  
Quality Of Waters

A new index of microbiological quality of natural waters based on the coliphage test is proposed. Levels of coliphages corresponding to the concentrationgs of coliphages (Phgs) lower than 300 pfu/100 ml warrant a good microbial quality of waters affected with fecal pollution. In waters with industrial and domestic pollution Salmonella percentages higher than 5 % were detected even when this proposed index (Ph95) was applied. Thus the direct detection of the pathogen could be more useful in this case.

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms &gt;106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had &lt;102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

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.

Survival of bacteria of laboratory animal origin on cage bedding and inactivation by hydrogen peroxide vapour

2016 ◽  
Vol 51 (4) ◽  
pp. 412-421 ◽  
Author(s):  
Laurentiu Benga ◽  
W Peter M. Benten ◽  
Eva Engelhardt ◽  
Christina Gougoula ◽  
Roland Schulze-Röbbecke ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Laboratory Animal ◽  
Bacterial Species ◽  
Klebsiella Oxytoca ◽  
Survival Rates ◽  
Microbiological Quality ◽  
Animal Origin ◽  
Bacterial Survival ◽  
E Coli

This study aims to determine the ability of laboratory animal bacteria to resist desiccation and inactivation by hydrogen peroxide vapour (HPV) on paper bedding pieces. Bedding pieces were saturated with bacterial suspensions in water or 2% (w/v) bovine serum albumin (BSA) in water, and held in a mouse facility. Viable counts showed variable survival rates over time for the bacterial species used ([ Pasteurella] pneumotropica, Muribacter muris, Pseudomonas aeruginosa, Acinetobacter redioresistens, Escherichia coli, Klebsiella oxytoca, Bordetella bronchiseptica, Bordetella hinzii, Enterococcus faecalis, β-haemolytic Streptococcus spp., Staphylococcus aureus and Staphylococcus xylosus). Overall, BSA increased bacterial survival in the bedding pieces. The survival rates of Bacillus safensis were not influenced by BSA but depended on sporulation. When bedding pieces and Petri dishes inoculated with E. coli, P. aeruginosa and S. aureus were subjected to HPV disinfection, all bacterial species on the bedding pieces inoculated with bacterial suspensions in water were readily inactivated. By contrast, S. aureus and P. aeruginosa, but not E. coli cells survived HPV treatment in high numbers when inoculated on bedding pieces as a BSA suspension. Notably, all three bacterial species were readily inactivated by HPV even in the presence of BSA when smeared on smooth surfaces. In conclusion, the suspension medium and the carrier can influence the environmental survival and susceptibility of bacterial species to HPV. Our results may help to develop standard protocols that can be used to ensure the microbiological quality of experimental rodent housing.

scholarly journals Development of a Universal Scale for Validating the Process of Sanitization of Equipment, Materials and Surfaces in the Animal Facility

2022 ◽  
Author(s):  
A.S. Chernov ◽  
A.N. Minakov ◽  
E.V. Malyavina ◽  
A.S. Elfimov ◽  
G.B. Telegin
Keyword(s):  
Service Life ◽  
Laboratory Animal ◽  
Animal Health ◽  
Assessment Scale ◽  
Surface Samples ◽  
Breeding Animal ◽  
Essential Function ◽  
Wire Meshes ◽  
Universal Scale

Background: Monitoring of sanitization of cage equipment is an essential function of any laboratory animal facilities, seeking to ensure the animal health and welfare. The purpose of the current study was to develop universal scale for monitoring sanitization through detection of residual ATP for the most effective process of sanitizing components of rodents micro- and macro-environment. Methods: Sterile pens and swabs for the HY-LiTE® Luminometer Instrument were used to measure ATP concentration (RLU) on the cleaned surface samples. We have examined the elements of the microenvironment (rodent and rabbit cage, cage wire meshes, feed separating pieces, water bottles with tips, houses, tunnels, IVC cage frames, cage tops and cage wire meshes). The assessed swab area on each of the surfaces was 10×10 cm. Result: We observed, that combined washing (cleaned manually and with automatic universal washers with detergent) gives the lowest RLU values. Monitoring of the quality of sanitization of equipment and surfacescan be carried out without the use of microbiological tests. Use of pre-washing allows increasing the service life of caging equipment. We have developed an assessment scale to monitor sanitizing, which can be recommended to scientific and breeding animal facilities for monitoring sanitization cage equipments.

scholarly journals Microbiological evaluation of certain fruits and vegetables marketed in the city of Kenitra-Morocco

2021 ◽  
Vol 319 ◽  
pp. 01112
Author(s):  
Rahma Erahioui ◽  
Sultana Inekach ◽  
Hassna Jaber ◽  
Khadija Atfaoui ◽  
Noureddine Rhaim ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
Total Absence ◽  
Nutritional Qualities ◽  
Raw Foods ◽  
The City

Fruits and vegetables are essential for human health due to their nutritional qualities, but the consumption of raw foods leads to food safety problems as they are recognized as sources of transmission of infectious diseases. The objective of this work is to assess the microbiological quality of some fruits and vegetables marketed in the Kenitra city. The samples were purchased at the fruit and vegetable markets during the period from April to July 2018.The detection of microorganisms in the samples requires several steps which are weighing, dilution, isolation, enumeration and 'identification. The results of the microbiological analysis of fruits and vegetables studied show significant concentrations of the total aerobic mesophilic flora varies between 2.25 and 8.48 log10 CFU / ml, Concerning total coliforms the contamination rates vary between 1.92 and 8.42 log10UFC / ml, as well as the presence of fecal coliforms between 1.13 and 8.05 log10UFC / ml, in the same samples analyzed, strains such as: Escherichia coli, staphylococcus aureus and a total absence of salmonella and shegilla. In order to improve the safety and hygienic quality of fruits and vegetables, the application of good hygienic practices as well as continuous microbial quality control is necessary to protect the health of consumers.

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