scholarly journals Microbiological quality of cooked skewers sold in the municipality of Adjame in Abidjan (Côte d’Ivoire)

2020 ◽  
Vol 13 (1) ◽  
pp. 164-170
Author(s):  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Wahauwouélé Hermann Coulibaly ◽  
Kohi Alfred Kouame ◽  
Zamblé Bi Irié Abel Boli ◽  
Koffi Marcellin Dje
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Consumer Health ◽  
Food Hygiene ◽  
Female Consumers ◽  
Aerobic Flora ◽  
Microbiological Analyses ◽  
Consumption Survey

The objective of this study is to evaluate the microbiological quality of skewers sold on the street in order to define an approach to protect consumer health. A consumption survey was carried in the commune of Adjame because in this commune, the sale and consumption of beef skewers meat is widespread. For this study, 108 peoples were interviewed. In the same way, the enumeration of certain microorganisms was carried out. Results had showed that the number of male consumers was equal to that of female consumers (50%) but majority of consumers were single (82%). Among consumers, 52% developed discomfort at least once after eating beef skewers meat. The symptoms of these discomforts were mainly diarrhea (18%), abdominal aches (11%) and vomiting (6%), These discomforts lasted at least 1 day to 3 days and 6 % of these patients were hospitalized. In addition, microbiological analyses reveal the presence of microorganism such as Staphylococcus aureus, Escherichia coli, mesophilic aerobic germs, and coliforms with microbial loads higher than the European Community (EC) standard n°2073/2005 on ready-to eat, notably cold sold skewers. The mesophilic aerobic flora counted after the analysis of the cold-cooked skewers was 9.7±2.7x108 CFU/g and those cooked hot were 6±1.1 x106 CFU/g. So, our samples are highly contaminated. Thus, the sellers and consumers of skewers should receive training in food hygiene. Particular attention should be paid to all causes of food poisoning.

Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs1

1992 ◽  
Vol 55 (2) ◽  
pp. 104-107
Author(s):  
DEOGHWAN OH ◽  
DOUGLAS L. MARSHALL ◽  
MICHAEL W. MOODY ◽  
J. DAVID BANKSTON
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Air Cooling ◽  
Plate Counts ◽  
Forced Air ◽  
Thermocouple Temperature ◽  
Microbiological Analyses

Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P<0.05) total coliform and fecal coliform counts, 2.51 and 2.30 log10 MPN/100 g, compared with those of static-air cooling, 2.83 and 2.60 log10 MPN/100 g. All treatments had less than 2.30 log10 MPN/100 g Escherichia coli. Staphylococcus aureus counts in the forced-air cooled crabs were approximately 4-fold lower than counts in static-air cooled crabs. The aerobic plate counts and psychrotrophic plate counts were significantly lower (P<0.01) by 1.04 and 0.81 log10 CFU/g, respectively, by forced-air cooling compared to static-air cooling. Thermocouple temperature readings were used to determine differences in cooling rates between forced-air and static-air cooling. After 1.5 h of cooling, the initial precooled crabmeat temperature of 34°C (93°F) was reduced by forced-air cooling and static-air cooling to 4°C (40°F) and 20°C (67°F), respectively. The rates of cooling using forced-air and static-air were significantly different (P<0.01).

Multicenter Study of Street Foods in 13 Towns on Four Continents by the Food and Environmental Hygiene Study Group of the International Network of Pasteur and Associated Institutes

2002 ◽  
Vol 65 (1) ◽  
pp. 146-152 ◽  
Author(s):  
B. GARIN ◽  
A. AÏDARA ◽  
A. SPIEGEL ◽  
P. ARRIVE ◽  
A. BASTARAUD ◽  
...  
Keyword(s):  
Multicenter Study ◽  
Microbiological Quality ◽  
Food Samples ◽  
Potential Hazard ◽  
Food Hygiene ◽  
Representative Sampling ◽  
Ice Creams ◽  
International Multicenter Study ◽  
Microbiological Analyses

An international multicenter study of ready-to-eat foods, sandwiches, and ice creams or sorbets sold in the streets and their vendors was carried out to assess the microbiological quality of these foods and to identify characteristics of the vendors possibly associated with pathogens. Thirteen towns in Africa, America, Asia, and Oceania were involved in the study. A single protocol was used in all 13 centers: representative sampling was by random selection of vendors and a sample of foods bought from each of these vendors at a time and date selected at random. Microbiological analyses were carried out using standardized Association Française de Normalisation methods, and the use of a standardized questionnaire to collect data concerning the characteristics of the vendors. Fifteen surveys were carried out, with 3,003 food samples from 1,268 vendors. The proportion of unsatisfactory food samples was between 12.7 and 82.9% for ice creams and sorbets and between 11.3 and 92% for sandwiches. For ice creams and sorbets, the sale of a large number of units (>80 per day) increased the risk of unsatisfactory food by a factor of 2.8 (95% confidence interval [CI]: 1.5 to 5.1), lack of training in food hygiene by 6.6 (95% CI: 1.1 to 50), and by a factor of 2.8 (95% CI: 1.4 to 5.4) for mobile vendors. These risk factors were not identified for sandwiches, this difference may be due to the presence of a cooking step in their preparation. These results show that the poor microbiological quality of these street foods constitutes a potential hazard to public health, that the extent of this hazard varies between the cities studied, and that vendors' health education in food safety is a crucial factor in the prevention of foodborne infections.

scholarly journals An assessment of the microbiological quality of liver-based pâté in England 2012–13: comparison of samples collected at retail and from catering businesses

2017 ◽  
Vol 145 (8) ◽  
pp. 1545-1556 ◽  
Author(s):  
J. McLAUCHLIN ◽  
F. JØRGENSEN ◽  
H. AIRD ◽  
A. CHARLETT ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Standard Methods ◽  
E Coli ◽  
Three Samples ◽  
Common Causes ◽  
Coagulase Positive Staphylococci

SUMMARYThe purpose of this study was to investigate the microbiological quality of liver pâté. During 2012–13, a total of 870 samples, unrelated to the investigation of food-poisoning outbreaks, were collected either at retail (46%), catering (53%) or the point of manufacture (1%) and were tested using standard methods to detect Salmonella spp. or Campylobacter spp., and to enumerate for Listeria spp., including Listeria monocytogenes, Clostridium perfringens, coagulase-positive staphylococci including Staphylococcus aureus, Bacillus spp., including Bacillus cereus, Escherichia coli, Enterobacteriaceae, and aerobic colony counts (ACCs). Seventy-three percent of samples were of satisfactory microbiological quality, 18% were borderline and 9% unsatisfactory. Salmonella spp. or Campylobacter spp. was not recovered from any sample. The most common causes of unsatisfactory results were elevated ACCs (6% of the samples) and high Enterobacteriaceae counts (4% of samples). The remaining unsatisfactory results were due to elevated counts of: E. coli (three samples); B. cereus (one sample at 2·6 × 105 cfu/g); or L. monocytogenes (one sample at 2·9 × 103 cfu/g). Pâté from retail was less likely to be contaminated with L. monocytogenes than samples collected from catering and samples from supermarkets were of significantly better microbiological quality than those from catering establishments.

scholarly journals Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

2021 ◽  
Author(s):  
Muller Kiswendsida Abdou COMPAORE ◽  
Stéphane Dissinviel KPODA ◽  
Raoul Bazoin Sylvain BAZIE ◽  
Marcelline OUEDRAOGO ◽  
Alphonse YAKORO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Burkina Faso ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Food Hygiene ◽  
Different Types ◽  
Thermotolerant Coliforms ◽  
Coagulase Positive Staphylococci

The aim of the present study was to assess the microbial quality of five different types of food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso. One hundred and one (101) samples were collected and microbial quality were assessed by evaluating the food hygiene indicators such as total aerobic mesophilic flora, total coliforms, thermotolerant coliforms, yeast and mould. Food safety indicators such as Escherichia coli , Salmonella , coagulase-positive staphylococci, Clostridium perfringens and Bacillus cereus were checked too. All samples were analyzed under ISO methods.

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.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

scholarly journals Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

2009 ◽  
Vol 39 (6) ◽  
pp. 1836-1841 ◽  
Author(s):  
Thaís Mioto Martineli ◽  
Oswaldo Durival Rossi Junior ◽  
Natacha Deboni Cereser ◽  
Marita Vedovelli Cardozo ◽  
Cristianne Lino Fontoura ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Sao Paulo ◽  
Most Probable Number ◽  
São Paulo ◽  
Probable Number ◽  
Lamb Meat ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

A Survey of the Microbiological Quality of Processed Cheese Products

1986 ◽  
Vol 49 (3) ◽  
pp. 229-230 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
PEARL I. PETERKIN ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Processed Cheese ◽  
Bacteriological Quality ◽  
Good Manufacturing Practices ◽  
Cheese Products ◽  
Domestic Products

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of &lt;1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

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