scholarly journals Assessment of physicochemical, microbiological, mineral and heavy metal parameters of honey

2021 ◽  
Vol 4 (1) ◽  
pp. 013-018
Author(s):  
Bello Muhammed Magaji ◽  
Bamidele Joshua Awogbemi ◽  
Agnes Yemisi Asagbra ◽  
Fatunmibi Omolara Omowumi ◽  
Femi Maroof Adams
Keyword(s):  
Bacterial Count ◽  
Total Solid ◽  
Reducing Sugar ◽  
National Standards ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Acidity ◽  
Mineral Analysis ◽  
Physico Chemical ◽  
Metallic Contaminants

The qualities of the honey were evaluated using the following attributes Physico-chemical, Microbiological, minerals and metallic contaminants respectively. The Physico-chemical analysis revealed a moisture content of 17.45%, Ash 0.64%, Total solid 81.25%, Fat 0.64%, Protein 0.25%, Fibre 0.03%, Total carbohydrate81.22%, Energy value of 329.5 Kcal, [email protected], Sucrose content 5.48%, Nitrogen content 0.004%, Total acidity 3.45%, Reducing sugar 61.82%, insoluble water content 0.06%, Refractive index of 1.477, and Specific gravity of 1.234 respectively. The microbiological analysis showed a total bacterial count TBC of 7x102 cfu/g, Yeast count 2x101cfu/g and Mould count 2x101cfu/g, which was within the national standards range by SON as 1x102 cfu/g, 5x101 cfu/g, and 5x101 cfu/g respectively while the Coliform count, Escherichia count, Salmonella count, Staphylococus count and Clostridium count were not detected this research. Generally, honey may contain organisms from bees, soil, air and dust that may be introduced during post-harvest handling. This is evidence that honey is well preserved against bacteria so that these organisms would not survive unfavourable conditions. The mineral analysis showed the presences of potassium{K), Calcium (Ca), Sodium (Na), Magnesium (Mg), Zink (Zn), Iron (Fe) Arsenic (As) respectively with values of 70.5, 21.0, 95.0,12.0, 1.3, 1.0, and 1.0 (Mg/100g) while Cupper and Lead were not detected.

Incidence of Microorganisms on Environmental Surfaces in Some Secondary Schools in Birnin Kebbi, Kebbi State, Nigeria

2019 ◽  
pp. 1-14
Author(s):  
Famubo, Joseph A. ◽  
Oladunjoye, Bunmi B. ◽  
Sofoluwe, Yetunde O.
Keyword(s):  
Secondary School ◽  
Secondary Schools ◽  
Representative Sample ◽  
School Setting ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Mannitol Salt Agar ◽  
Environmental Surfaces ◽  
Bacteria And Fungi

Due to the ubiquitous nature of bacteria and fungi, the microbiological analysis of environmental surfaces (chairs, tables, floors, hand rails, toilet door knobs and class door knobs) of five (5) secondary schools in Birnin Kebbi metropolis was carried out. Surface swabbing method was used for the collection of a representative sample on the surfaces. Media such as Nutrient agar, Eosin methylene blue, Sabouraud dextrose agar, and Mannitol salt agar were used for the isolation of the organisms. The total bacterial count ranged from 1.1×102 to 9.9×103 CFU/ml, while the total fungi count ranged from 0.0 to 3.6 ×103 CFU/ml. The bacteria isolated include: Corynebacterium kutsceri, Lactobacillus casei, Bacillus sphaerious, Staphlococcus aureus, Bacillus subtilis, Aeromonas spp, staphylococcus epidermidis, Pseudomonas spp, Micococcus varians, while the fungi isolated include Rhizopus stolonifer, Saccharyomyces cerevisae, Alternaria alternate, Aspergillus niger, Mucor spp., Fusarium spp. The isolation of these organisms followed series of procedures, starting with samples collected with swab sticks emulsified with peptone water, followed by the sterile dilution of each sample to a factor of 10-1 for chairs, tables, hand rail and door knobs while floor was diluted to a factor of 10-2. One millilitre (1ml) aliquots of which was used as a representative sample used for isolation of pure colonies was followed by series of biochemical test to confirm the identification of each isolate. Despite the routine cleaning practiced in secondary school setting, isolation of microorganisms from secondary school setting is inevitable.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

A Study to Evaluate the Efficacy of an 810-nm Diode Laser in the Maintenance of Dental Implants: A Peri-Implant Sulcular Fluid Analysis

2020 ◽  
Vol 46 (4) ◽  
pp. 381-388
Author(s):  
Prerna Sanjay Ghodke ◽  
Rashmi Hegde ◽  
Waqas Ansari ◽  
Sangeeta Muglikar ◽  
Alia S. Dholkawala
Keyword(s):  
Real Time ◽  
Dental Implants ◽  
Diode Laser ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Microbiological Analysis ◽  
Median Percentage ◽  
Fluid Analysis

Biological implant failures are primarily related to biofilm, which can lead to peri-mucositis and, further on, peri-implantitis. The 810-nm diode laser has an affinity for pigmented chromophores, so its use in the peri-implant sulcus has a significant bactericidal effect on the black-pigmented anaerobes such as Porphyromonas gingivalis. Therefore, it can be used to eliminate or reduce the bacterial count in the peri-implant sulcular fluid (PISF), thus increasing the life of the implants and reducing the chances of failure. The purpose of this study was to evaluate the efficacy of the 810-nm diode laser for the maintenance of dental implants and its use as a regular in-office tool for limiting the microbiological count in the PISF. Twenty patients undergoing implant treatment at the Department of Periodontology and Oral Implantology were randomly selected for the study. PISF samples were collected before and after the sulcus was lased with an 810-nm diode laser and sent for quantitative microbiological analysis using universal bacterial count, and the quantity of P gingivalis was evaluated using real-time polymerase chain reaction (PCR). The analysis revealed that after diode application, the median percentage drop in the microbial count was 76.67% and the median percentage drop in P gingivalis count was 99.28%. The use of an 810-nm diode laser resulted in the following outcomes: (1) drastic reduction in the total bacterial count around the implant and (2) significant reduction in the P gingivalis count, as evaluated by real-time PCR.

scholarly journals Effect of soil physico-chemical properties and plant type on bacterial diversity in semi- arid parts in central Sudan. Part ii. Sharq El-neel region, Khartoum state

2016 ◽  
Vol 4 (1) ◽  
pp. 4
Author(s):  
Hayat Hassan ◽  
Hatil EL-Kamali
Keyword(s):  
Bacterial Diversity ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Bacterial Count ◽  
Soil Samples ◽  
Total Bacterial Count ◽  
Plant Type ◽  
Bacterial Counts ◽  
Physico Chemical ◽  
Index Value

<p>Total viable counts of bacteria and bacterial diversity of the different soil samples from three different localities in Sharq EL-Neel region: Soba, AL-Aelafoon and Um Dawan Ban sub-regions were carried out. Soil physical and chemical characteristics (pH, EC,SP,solublecations: Na, K, Ca, Mg and anion P, organic carbon, total nitrogen and soil texture)in each studied sub-regions were measured. Qualitative analysis of microorganisms isolated from the studied soil samples reveal a total of thirteendifferent species of bacteria, of which two are unidentified. The ten species are classified under Bacillus genus. In Sharq EL-Neel regionsoil samples, total bacterial counts ranged from 9.5 × 10<sup>4 </sup>cfu g<sup>-1</sup> to 1×10<sup>3</sup> with a mean of 4×10<sup>3 </sup>cfu g<sup>-1</sup>. The quantitative data on microbial population recorded in the present study was analysed using two diversity indices. High Shannon-Weiner diversity Index value for bacteria was obtained in AL-Aelfoon sub-region (1.79361), whereas high Simpson's index value was obtained in Um Dawan Ban sub-region (2.80).ActinomycesActinomyces spp. and Streptomyces spp. Where the most abundant microorganisms identified in the three sub-regions. Total bacterial count in Soba soil was positively correlated with pH (r= 0.0194) and sand (r= 0.3205); the total bacterial count in AL-Aelafoon soilwas positively correlated with EC (r= 0.1062), clay (r= 0.3816), silt (r= 0.1936), SP (r= 0.9302), K (r= 0.6252), Ca (r= 0.0015) and Mg (r= 0.1556), whereas the total bacterial count in Um Dawan Ban soil was positively correlated with clay (r= 0.2614), silt (r= 0.0216), SP (r= 0.565), K (r= 0.9645), P (r= 0.0197), Ca (r= 0.7377), Mg (r= 0.0267), N (r= 0.5215) and O.C (r= 0.3214). There were obvious differences in correlation coefficients among the selected criteria (46 % from the total number of correlation coefficients were positively correlated between bacterial counts and soil physico-chemical properties whereas 54% from the total number were positively correlated between plant type and bacterial counts).</p>

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Influence of Ozone on the Biochemical Composition of Birch Sap

2021 ◽  
Vol 11 (7) ◽  
pp. 2965
Author(s):  
Simona Paulikienė ◽  
Justas Mingaila ◽  
Vladas Vilimas ◽  
Edmundas Bartkevičius ◽  
Pranas Viskelis ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Biochemical Composition ◽  
Statistical Significance ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Ozone Treatment ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Sugars ◽  
Number Of Microorganisms

Studies have shown that ozone is a good oxidizer and a strong disinfectant. There are many uses for ozone in the food industry, but there is relatively little information about the influence of ozone on biochemical composition and the capacity to reduce the number of microorganisms in birch sap. In this study, sap was ozonated at different intervals for 5 min (O3: 0.087 ± 0.009 mg L−1), 10 min, 15 min, 20 min, 25 min, or 30 min (O3: 0.99 ± 0.09 mg L−1). The parameters of the birch sap were studied immediately after the ozone treatment as well as during storage for seven days at 2 °C and for five days at 20 °C. The parameters of ozonated birch sap were compared with the parameters of fresh sap (control). The microbiological analysis included total bacterial count, lactic acid bacterial count, and yeast and mold count. Birch sap color, pH, titratable acidity, and ºBrix values were also determined. Evaluation of monosaccharides, sucrose, total sugars, and ascorbic acid was carried out in fresh sap as well as sap ozonated for 30 min, immediately after ozonation. The results show the statistical significance of the inactivation of microorganisms after treatment in most cases. The microorganism counts gradually reduced with increasing intervals of ozone treatment. The best results were obtained after 25 and 30 min of ozonation. Ozone treatment did not significantly influence the pH, titratable acidity, or °Brix statistically. Values of monosaccharides, sucrose, total sugars, and ascorbic acid were influenced within the margin of error. Ozone had a significant influence on the chroma and hue angle.

Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition

2011 ◽  
Vol 17 (2) ◽  
pp. 167-175 ◽  
Author(s):  
I. Tovunac ◽  
K. Galić ◽  
T. Prpić ◽  
S. Jurić
Keyword(s):  
Shelf Life ◽  
Oxygen Permeability ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Modified Atmosphere ◽  
Physico Chemical ◽  
Ma Packaging ◽  
Different Temperatures ◽  
External Conditions ◽  
Barrier Characteristic

Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N2 and 30% CO2, a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, aw), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 °C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 °C.

scholarly journals Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

2020 ◽  
Vol 4 (3) ◽  
pp. 225
Author(s):  
Susetyowati Susetyowati ◽  
Lily Arsanti Lestari ◽  
Herni Astuti ◽  
Ismail Setyopranoto ◽  
Probosuseno Probosuseno
Keyword(s):  
Informed Consent ◽  
Enteral Nutrition ◽  
Local Food ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Hospital Funding ◽  
The Difference

ABSTRACT Background: Every hospital has high demand of nutritional support for patient but limitation of hospital funding to get commercial enteral nutrition that may influence the hospital of making its own enteral nutrition. It has some weakness such as not ready to use, not durable, and unstandardized nutrition content. Pumpkin, fish cork, and tempeh are less costly local food which contain high protein and antioxidant that may lead nutritional status improvement. Objectives: Determining total fungal count, total bacterial count and organoleptic properties of instant local food based-enteral nutrition.Methods: Pure-experimental study with completely random design was conducted on March-August 2018.  There are 4 flavors of the instant formula such as vanilla, ginger, cinnamon, and original. Total fungal count (TFC) and total bacterial count (TBC) were used for microbiological analysis. Organoleptic properties was evaluated by 80 panelists from Yayasan Stroke Indonesia. Inclusion criterias: aged 19-years or above and signing the informed consent. Organoleptic evaluation determined by 5 score of appearance, taste, texture, odour and overall formula. Statistical analysis used Kruskal Wallis to determine the difference of enteral nutrition acceptability for each flavor. Results: Mean of TBC of local food based-enteral nutrition was 3.5 x 104 ± 0.14 cfu/mg and mean of TFC was 1.65 x 102 ± 0.21 cfu/g. The acceptability of local food based-enteral nutrition was significantly different based on taste, odour, and overall aspect.Conclusions: Based on microbiology analysis showed that local food based-enteral nutrition was desirable. Panelist liked original flavor most based on appearance, taste, and texture. While the vanilla flavor was liked the most based on the odour and overall aspect. The score of acceptability showed significantly different on ginger, vanilla, and original flavors based on taste, odour, and overall aspect.ABSTRAKLatar Belakang: Tingginya kebutuhan dukungan gizi pasien namun terbatasnya biaya penyediaan makanan enteral komersial mendorong Rumah Sakit (RS) untuk membuat formula enteral sendiri. Kekurangan dari formula enteral buatan RS diantaranya tidak praktis, tidak tahan lama, dan nilai gizi yang tidak terpantau. Labu kuning, ikan gabus dan tempe merupakan bahan pangan lokal yang terjangkau dengan kandungan protein dan antioksidan tinggi  bermanfaat untuk perbaikan status gizi.Tujan: Mengetahui angka total mikrobia (bakteri dan jamur) dan sifat organoleptik dari makanan cair instan berbasis pangan lokal.Metode: Penelitian eksperimental dengan rancangan acak lengkap dilakukan pada Maret-Agustus 2018. Formula makanan cair memiliki 4 varian: vanilla, jahe, kayu manis, dan original. Analisis mikrobiologi menggunakan metode angka lempeng total (ALT) untuk bakteri dan jamur. Pengujian sifat organoleptik formula dilakukan oleh  80 panelis tidak terlatih dari anggota  Yayasan Stroke Indonesia. Kriteria inklusi untuk panelis uji organoleptik antara lain bersedia menjadi panelis dengan mengisi informed consent, usia ≥19 tahun. Uji organoleptik dengan 5 skala kesukaan berdasarkan aspek warna, aroma, rasa, tekstur, dan keseluruhan. Uji statistik menggunakan Kruskal Wallis untuk melihat perbedaan tingkat kesukaan dari tiap varian formula makanan cair.Hasil: Hasil analisis mikrobia dari formula menunjukkan rerata ALT bakteri 3,5 x 104 ± 0,14 cfu/mg, dan ALT jamur 1,65 x 102 ± 0,21 cfu/g. Terdapat perbedaan yang signifikan pada tingkat kesukaan varian formula makanan cair dari segi rasa, aroma, dan keseluruhan formula.Kesimpulan: Uji mikrobia formula makanan cair masih dalam batas aman untuk dikonsumsi. Responden paling menyukai varian rasa original dari aspek warna, rasa, dan tekstur, sedangkan secara keseluruhan dan aroma formula rasa vanilla yang paling disukai. Perbedaan rerata skor yang signifikan ditunjukkan pada varian rasa jahe, vanilla dan original dari segi rasa, serta varian rasa jahe dengan vanilla dari segi aroma dan keseluruhan.

scholarly journals Hygiene assessment of sheep slaughter cycle

2014 ◽  
Vol 58 (2) ◽  
pp. 243-246
Author(s):  
Renata Pyz-Łukasik ◽  
Waldemar Paszkiewicz
Keyword(s):  
Bacterial Contamination ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Stage I ◽  
Stage Iii ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Mean Values ◽  
Significant Difference ◽  
Commission Regulation

Abstract The purpose of the study was to determine microbial contamination of mutton carcass surface with regard to the number of the slaughtered animals. The total bacterial load and Enterobacteriaceae and enterococci counts were determined. Sampling for microbiological analysis as well as detection and enumeration of each microorganism group were performed according to the Polish Standards. No significant effect of the order of the slaughtering animals during the slaughter day on total bacterial count on mutton carcass surfaces was found. The overall bacterial contamination of mutton carcasses were between 1.0 × 103 cfu/cm2 (3.0 log - stage I) and 2.5 × 103 cfu/cm2 (3.4 log - stage III). No significant difference among the slaughter cycles, as indicated by total microbial numbers was observed. The obtained daily mean log values ranged from 4.7 × 102 (2.67 log) and 7.6 × 103 (3.88 log) cfu/cm2. The daily log mean values were lower than the maximal bacteria count (M) set out for hygiene standard of sheep slaughter process by the Commission Regulation 2073/2005. Bacteria belonging to the Enterobacteriaceae family were recovered from 21 (65.6%) samples while enterococci were identified in 28 (87.5%) samples. In most cases, significant differences in the level of contamination with bacteria isolated from the carcasses at each stage of a daily slaughter cycle, were not observed. At stage III, significantly higher levels of bacterial contamination (0.86 and 1.31 log cfu/cm2 respectively) were established as compared to stage I (0.37 and 0.58 log cfu/cm2 respectively). There were no Salmonella-positive samples determined. Importantly, the number of slaughtered animals during a slaughter day did not influence bacterial contamination on carcass surface if the successful application of HACCP control system was combined with the implementation of optimal sanitary supervision.

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