scholarly journals Comparative study of some indicator bacteria in cows and buffaloes raw milk in Al-Diwaniyah Province

2012 ◽  
Vol 11 (3) ◽  
pp. 46
Author(s):  
K. H. Abass
Keyword(s):  
Winter Season ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Winter Period ◽  
City Center ◽  
Summer Period ◽  
Milk Samples ◽  
Significant Difference

The present study was carried out in AL-Diwaniyah city and it's different districts whichincludes (city center, Afak district and their regions, AL-hamza district and their regions, ALShamiadistrict and their regions and AL-Daghara regions and its villages) during a periodNovember 2010 to July 2010. A total of samples used in this study were 120 raw milksamples collected includes 60 samples for each species for (cows and buffaloes) for twodifferent season of the year (Winter and Summer), first start from (beginning November 2009 toend of the January 2010) ,and the second start from (beginning May to July 2010) The resultsof this study revealed the rising the averages of microbes contaminated raw milk samples ineach species of animals included in this study,where raw milk samples for cows recorded210 4.2х CFU/ml , buffaloes 214 12х CFU/ml,The highest averages of total Coliform bacterialcount were found in raw milk samples of cows 214 4.3х CFU/ml and less averages in rawsamples of buffaloes 214 6.1х CFU/ml . While averages of Staphylococcus aureas were highin raw milk samples of buffaloes 0.49 х216CFU/ml and less in raw milk samples of cows0. 214 61х CFU/ ml.While the averages of Streptococcus spp. were 0.37х 216CFU/ml, 0.38 21х6 CFU/ml, for cows and buffaloes respectively. Seasons of the year had an effect on average oftotal bacterial count studied for each sample of raw milk for all species of animals includedin this study.Where shown rising averages of microbes numbers during the summer period(May, Jun, and July), while there are decreasing in an average of microbes during the winter period(November, December, and January).Summer season recorded significant difference ascompared with winter season but averages of total coliform bacteria had no significantdifference between the two seasons.

scholarly journals Microbiological Profile of the Traditionally Collected Industrial Raw Milk from the Milk Pocket Zones of Bangladesh

1970 ◽  
Vol 25 (1) ◽  
pp. 17-20 ◽  
Author(s):  
Gouranga C Chanda ◽  
Gazi M Noor Uddin ◽  
Aparna Deb ◽  
Tahmina Bilkis ◽  
Sharmin Chowdhury ◽  
...  
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Plate Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Bacteriological Profile ◽  
Standard Plate ◽  
Viable Bacteria

The study was aimed to evaluate the bacteriological profile of the traditionally collected industrial raw milk from the milk pocket zones of Bangladesh. About 365 raw milk samples were collected from the milk tanker, who brought raw milk from the mother chilling centre where raw milk was chilled at 4°C following traditional method. All milk samples were subjected to perform standard plate count and total coliform count. The average standard plate count was found to be 4.37 x 106 cfu/ml and the highest occurrence of standard plate count was found to be 6.70 x 106 cfu/ml in October and the lowest (3.28 x 106 cfu/ml) in March. The highest occurrence of total viable bacteria was found to be 5.64 x 106 cfu/ml in autumn and the lowest was found to be 3.78 x 106 cfu/ml in summer. On the other hand, the average of the coliform bacterial count was found to be 3.88 x 105 cfu/ml with the highest (5.70 x 105 cfu/ml) occurrence in May and the lowest (1.90 x 105 cfu/ml) in January. Moreover, the highest occurrence of coliform count was found to be 4.84 x 105 cfu/ml in rainy season and the lowest was 2.75 x 105 cfu/ml found in winter.DOI: http://dx.doi.org/10.3329/bjm.v25i1.4849 Bangladesh J Microbiol, Volume 25, Number 1, June 2008, pp 17-20

scholarly journals Microbiological analysis of raw milk, pasteurized milk and yogurt samples collected from different areas of Dhaka city, Bangladesh

2015 ◽  
Vol 39 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Tasmina Rahman ◽  
Tanzia Akon ◽  
Iftikharun Nessa Sheuli ◽  
Naima Hoque
Keyword(s):  
Listeria Monocytogenes ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Shigella Spp

A total of 300 different milk and yogurt samples were collected from Dhaka city and analyzed for total viable bacterial count (TVBC), total coliform count (TCC) and presence of several pathogens such as Escherichia coli, Salmonella spp., Shigella spp., Vibrio spp. and Listeria monocytogenes. Raw milk samples collected from Moghbazar area showed highest TVBC (4.2 × 106 cfu/ml) and samples from Mohammadpur area showed lowest count (3.5 × 103 cfu/ml). All the pasteurized milk samples showed TVBC of 1.9 × 102 to 2.8 × 103 cfu/ml, and TCC only in one sample Yogurt samples (open) collected from vendor showed TVBC of 9.1 × 103 to 8.2 × 107 cfu/ml, and TCC only in sample collected from Dhanmondi, Dhaka. The packed yogurt samples showed TVBC of 2.2 × 102 to 6.1 × 103 cfu/ml, and TCC only in one sample. All the milk and yogurt samples were found contaminated with E. coli and Shigella-like species. Listeria monocytogenes was not detected in any of the samples studied.Journal of Bangladesh Academy of Sciences, Vol. 39, No. 1, 31-36, 2015

scholarly journals Sivas İlindeki Bazı Süt İşletmelerine Gelen Sütlerin Fiziksel, Kimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi

2017 ◽  
Vol 5 (4) ◽  
pp. 388 ◽  
Author(s):  
Mehmet Beykaya ◽  
Ayşe Özbey ◽  
Zeliha Yıldırım
Keyword(s):  
Dry Matter ◽  
Ph Value ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Milk Samples ◽  
Cell Counts ◽  
Bulk Milk ◽  
Raw Bulk Milk

In this study, physical, chemical and microbiological properties of 50 raw bulk milk samples obtained from 5 different dairy plants in the Sivas were investigated. The pH, acidity, fat, non-fat dry-matter, total dry matter contents and density of raw milk samples were 4.89-6.70, 0.135-0.495%, 1.7-7.6%, 7.33-9.80%, 10.00-16.90%, and 1.0230-1.0312 g/mL, respectively. Fat content of the 26%, specific gravity of 28%, total dry matter of 32%, solids-non-fat of 58%, pH value of 84% of the milk samples were found lower whereas titratable acidity of 60% of the samples were determined higher than the values stated in the Turkish Food Codex and in the Raw Milk Standard. Total coliform bacteria counts of 30%, total aerobic mesophilic bacteria counts of 88%, and somatic cell counts of 40% of the samples were higher than 1100 MPN/mL, 100000 cfu/mL and 500000 cell/mL, respectively. Yeast-mold counts of 72% of the milk samples were found between 104-106 cfu/mL.

scholarly journals Effects of Freezing Milk Samples on the Recovery of Alimentary Pathogens and Indicator Microorganisms

2007 ◽  
Vol 76 (2) ◽  
pp. 301-307 ◽  
Author(s):  
M. Hubáčková ◽  
D. Ryšánek
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Milk Samples ◽  
Quantitative Results ◽  
Subsequent Storage ◽  
Total Bacteria

The objective of the present study was to determine the effects of freezing and subsequent storage on quantitative results of bacteriologic culturing of selected alimentary pathogens and indicator microorganisms in milk. Two model experiments were carried out. In the first experiment, raw milk samples were frozen and stored at -20 °C for 72 hours, 7 days or 21 days. After thawing, the following counts of indicator microorganisms were assessed: total bacteria count and counts of coliform and psychrotrophic microorganisms. The counts of these microorganisms determined before freezing served as control. In the second experiment, milk samples were inoculated with strains of shigatoxigenic Escherichia coli, enterotoxigenic Staphylococcus aureus and bacteria Listeria monocytogenes and frozen. After storage for the above times, recovery was performed and colony-forming unit counts per millilitre were assessed. It was documented that freezing had a considerable adverse effect on the recovery of shigatoxigenic E. coli (P < 0.01) after 7 days of storage. A decline in counts of coliform bacteria (P < 0.01) and psychrotrophic microorganisms (P < 0.01) was detected as soon as after 72 hours storage. The decline in counts of E. coli and psychrotrophic microorganisms continued with the time of storage - 72 hours and 7 days (P < 0.05); 72 hours and 21 days (P < 0.01). In contrast, no effect was recorded for L. monocytogenes and total bacterial count. Freezing caused a slight increase (P < 0.05) in S. aureus counts in milk samples after 72 hours and 7 days of storage. The results of this study indicate that the freezing of milk samples is unsuitable for sample storage before the assessment of hygienic quality because potential risk of misdiagnosis may be high.

scholarly journals Microbiological quality analysis of raw, pasteurized, UHT milk samples collected from different locations in Bangladesh

2015 ◽  
Vol 4 (1) ◽  
pp. 5-8 ◽  
Author(s):  
Sourav Kumar Banik ◽  
Kamal Kanta Das ◽  
Md Aftab Uddin
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Point Of View ◽  
Quality Analysis ◽  
Expiry Date ◽  
Pasteurized Milk ◽  
Milk Samples

Present study attempted to determine the microbiological quality of raw, pasteurized and UHT (Ultra High Temperature-processed) milk samples collected from different locations in Bangladesh. A total of 46 samples were studied including 22 raw milk samples from the local dairy markets and 24 different brands of pasteurized and ultrahigh temperature (UHT) treated milk manufactured in different beverage industries. The samples were examined for determining the total viable bacterial count (TVBC) and total coliform count (TCC). Results revealed that the raw milk samples were substandard in terms of TVBC and TCC. The range of TVBC and TCC in raw milk samples was 5.2×108 to 1.3×107 cfu/ml and 4.2×104 to 1.0×104 cfu/ml, respectively. On the contrary, the quality of pasteurized and UHT-treated milks was excellent. The TVBC range in pasteurized milk samples was from 1.8×103 to 1.1×102 cfu/ml, slightly lower than that recommended by the Bangladesh Standards and Testing Institution (BSTI). Interestingly sample numbers P-6, P-10 and P-12 of pasteurized milk samples had no growth at all both in terms of TVBC and TCC and none of the UHT processed milk contained any bacteria. So from the consumer point of view, both types of processed milk can be considered safe for consumption within the mentioned expiry date. DOI: http://dx.doi.org/10.3329/sjm.v4i1.22753 Stamford Journal of Microbiology, Vol.4(1) 2014: 5-8

scholarly journals Microbiological quality assessment of raw milk and water samples from Noakhali district, Bangladesh

2019 ◽  
Vol 5 (1) ◽  
pp. 31-36
Author(s):  
Asma Talukder ◽  
Anuja Saha ◽  
Sabrina Binta Shoeb ◽  
Mimma Tabassum
Keyword(s):  
Water Samples ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Daily Basis ◽  
Total Coliform ◽  
Milk Samples ◽  
Mold Count

This study was carried out to evaluate the microbial quality of raw milk and water samples taken at four different local shops in Maijdee area (Noakhali District), Bangladesh. Milk is a valuable food-stuff consumed on daily basis and is highly prone to bacterial contamination. Contamination with pathogenic microorganisms is most alarming for potable water and hence it is needed to detect the bacterial contamination in local drinking water. Microbiological quality of milk samples was analyzed using Total Viable Bacterial Count (TVBC), Total Coliform Count (TCC) and Yeast-mold Count techniques. Critical hygienic indicator for food and foodstuffs is total microbial load. Compare to four stores, store 3 shows the high contamination value in milk samples (TVC 12.48×105 cfu/ml, TCC 6.4×105 cfu/ml, yeast- mold count 3.48×102 cfu/ml and 4.85×102 cfu/ml) whereas store 1 is liable to water samples (TVC 12.09×105 cfu/ml, TCC 4.81×105 cfu/ml, yeast- mold count 2.7×102 cfu/ml and 2.24×102 cfu/ml). These outcomes accentuate applying and sustaining proper hygiene practice throughout the manufacturing and distribution to prevent health risks of the rural people. Asian J. Med. Biol. Res. March 2019, 5(1): 31-36

scholarly journals Microbiological quality determination of pasteurized, UHT and flavoured milk sold in Dhaka, Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 1-6
Author(s):  
Jubaida Binte Jamal ◽  
Sharmin Akter ◽  
Md Aftab Uddin
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Expiry Date ◽  
Pasteurized Milk ◽  
Uht Milk ◽  
Milk Samples ◽  
Quality Of Milk

The present study was undertaken to determine the microbiological quality of pasteurized milk, UHT milk and flavoured milk samples collected from different locations in Dhaka, Bangladesh. Twenty pasteurized milk samples, fifteen UHT milk samples and fifteen flavoured milk samples of different brand were collected and different batch were analyzed for enumerating the total viable bacterial count (TVBC), total coliform count (TCC) and physiochemical tests (sensory test, alcohol test, acidity test, fat test, CLR test, SNF). The range of TVBC and pasteurized milk samples was between 2.3×102 cfu/ml to 4.69×103 cfu/ml. TVBC range of flavoured milk samples was between 5.0×101 cfu/ml to 1.8×102 and no TVBC was detected for any of the UHT milk samples. No TVBC was found for flavoured milk samples of company-8 (UHT). Because it was processed with ultra high temperature, slightly lower than that recommended by BSTI (not exceeding 20,000 cfu/ml). Coliform bacteria were present only for pasteurized milk samples in one brand, though the count was under acceptable range according to BSTI recommendation (<10/ml coliform in pasteurized milk). Physiochemical tests are also very important to detect the quality of milk samples. Acidity range should not exceed 0.14, for this study fat range should be minimum 3.5% and SNF should be minimum 8%. In this study, for pasteurized milk samples acidity range was between 0.14-0.16, fat range was between 3.5-3.9% and SNF was between the ranges of 8-9.784%. For UHT milk samples acidity range was between 0.13-0.16, fat range was between 3.5-3.8% and SNF was between 8.034-9.012. All the results of sensory and physiochemical tests for pasteurized and UHT milk samples were satisfactory. So, UHT processed milk and flavoured milk can be considered as safe for consumption within the mentioned expiry date without heat treatment. Stamford Journal of Microbiology, Vol.8(1) 2018: 1-6

Keeping Quality and Flavor, and Microorganisms, Proteases and Lipases in Raw Cow and Goat Milk at Collection and After Storage

1983 ◽  
Vol 46 (10) ◽  
pp. 873-877 ◽  
Author(s):  
LESTER HANKIN ◽  
DONALD SHIELDS
Keyword(s):  
Protein Degradation ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Retail Sale ◽  
Milk Samples ◽  
Significant Difference ◽  
Keeping Quality

Raw cow and goat milks for retail sale in Connecticut were examined at collection and after storage at 4.4 and 7.2°C for 7 d for keeping quality, flavor, microorganisms, protein degradation on storage, and protease and lipase activity. Some milks were bottled at the farm, others were placed in containers supplied by the customer. Goat milk retained a satisfactory flavor significantly longer than cow milk. There was no correlation of keeping quality with any microbial count made at collection except for number of coliform bacteria. Significant differences were found in enzyme activity and protein degradation between cow and goat milk. No significant difference was found between milk bottled at the farm and that collected in sterile containers. Over 82% of raw milk samples met the 30,000 per ml state standard for total aerobic count (SPC) and 72% met the coliform standard of 50 per ml.

THE INFLUENCE OF TIME AND TEMPERATURE OF INCUBATION ON THE PLATE COUNT OF MILK1

1974 ◽  
Vol 37 (4) ◽  
pp. 209-212 ◽  
Author(s):  
F. R. Roughley ◽  
C. K. Johns ◽  
K. L. Smith
Keyword(s):  
Incubation Temperature ◽  
Geometric Mean ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Geometric Means ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Significant Difference ◽  
The Mean

The geometric mean bacterial count of 131 raw milk samples, using plates incubated 48 h at 30 C, was 15% higher than the geometric mean when the bacterial counts were determined at 32 C incubation. When 72 h of incubation were used, the geometric mean of samples using the lower incubation temperature was 20% higher. The mean for all 72-h raw milk counts was 31% higher than that for 48 h counts. There was no significant difference between geometric means of 51 pasteurized milk samples using plates incubated at 30 or 32 C after 48 h incubation. After 72 h of incubation, the geometric mean obtained at 30 C was 10% higher. For all 72-h counts on pasteurized milk the mean was 55% higher than for 48 h. A number of both raw and pasteurized samples showed little or no increase in count following Preliminary Incubation at 12.8 C for 18 h while others “blew up” to high levels, suggesting undesirable contamination. The International Dairy Federation procedures tended to reflect the latter better than the SPC.

scholarly journals Isolation and Identification of Pathogenic Escherichia coli, Klebsiella spp. and Staphylococcus spp. in Raw Milk Samples Collected from Different Areas of Dhaka City, Bangladesh

1970 ◽  
Vol 1 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Md Aftab Uddin ◽  
Hasan Md Motazzim-ul-Haque ◽  
Rashed Noor
Keyword(s):  
Escherichia Coli ◽  
Nalidixic Acid ◽  
Pathogenic Bacteria ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Resistance Pattern ◽  
Dhaka City ◽  
Isolation And Identification ◽  
Milk Samples

The present study was undertaken with the aim of investigating the bacteriological quality of locally available raw milk. A total number of 22 raw milk samples were collected from Dhaka city and its surrounding areas during the period from October 2009 to November 2009. The analysis comprised enumeration of total viable bacterial count (TVBC), total coliform count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The highest TVBC, TCC and TSC were 2.36 x109 cfu/ml, 2.0 x 108 cfu/ml & 4.7 x 107 cfu/ml, respectively. In order to observe the antibiotic-resistance pattern, the antibiogram assay was carried out. All Escherichia coli isolated from raw milk exhibited 100% resistance against Rifampin (R) and Tetracycline (TE) and 50% resistance against Nalidixic Acid (NA) but were 100% sensitive against Imipenem (IPM). Klebsiella spp. exhibited 100% sensitivity against Imipenem (IPM). Staphylococcus spp. isolated from raw milk exhibited 100% resistance against Rifampin (R) and Nalidixic Acid (NA), but were 100% sensitive to Gentamicin (CN) and Imipenem (IPM). This survey indicates that most of the raw milk samples were not satisfactory in course of public health standard as some pathogenic bacteria were detected from these samples. Frequent use of antibiotics should be prohibited since antibiotic resistant strains are continuously increasing.DOI: http://dx.doi.org/10.3329/sjm.v1i1.9098  Stamford Journal of Microbiology, Vol.1(1), July 2011, p.19-23

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