scholarly journals UJI KELIMPAHAN BAKTERI COLIFORM PADA MAKANAN JAJANAN BAKSO TUSUK YANG DIJUAL DI LINGKUNGAN SDN 82 KUDAMATI DAN SDN 2 TANAH TINGGI AMBON

2019 ◽  
Vol 4 (2) ◽  
pp. 97-101
Author(s):  
Aknes Tahya ◽  
M Kaihena ◽  
Theopilus Watuguly
Keyword(s):  
Elementary School ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Processed Meat ◽  
Snack Food ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Total Plate Count

Background: Snack food is part of food that is inseparable from the community. Snack food consists of various types, one of which is skewer meatballs. Skewers are a type of snack food made from flour and meat that is round and then boiled until cooked, has a savory and chewy taste. One of the bacteria that often contaminates snacks is coliform bacteria. Coliform bacteria is a group of rod-shaped gram negative bacteria. Method: The sample used in the study was skewered meatball samples taken at the location of SDN 82 Kudamati and SDN 2 Tanah Tinggi Ambon. Testing for the presence of coliform bacteria was carried out at the Indonesian Institute of Research and Standardization Laboratory in Ambon. The type of research used is descriptive. Calculation of the number of bacterial colonies using the standard Total Plate Count (TPC). Results: The study showed that the two positive samples contained coliform bacteria with the highest number of coliform bacteria colonies in code A1 1.55 x 105 at location A SDN 82 Kudamati and the lowest at code B1 1.49 x 103 at location B SDN 2 Tanah Tinggi. If compared with SNI for processed meat and chicken products is 1 x 105 colonies / gram, which means the highest number of colonies cannot be consumed. Conclusion: Skewers meatball snacks sold in SDN 82 Kudamati and Ambon Tanah 2 Elementary School 2, positive for coliform bacteria

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

Potato-Like Odor of Retail Beef Cuts Associated with Species of Pseudomonas

1986 ◽  
Vol 49 (4) ◽  
pp. 272-273 ◽  
Author(s):  
R. L. DAISE ◽  
E. A. ZOTTOLA ◽  
R. J. EPLEY
Keyword(s):  
Coliform Bacteria ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Gram Negative ◽  
Consumer Complaints ◽  
Psychrotrophic Bacteria ◽  
Plate Count Agar ◽  
Litmus Milk ◽  
Musty Odor ◽  
Retail Cuts

Retail cuts of beef and hamburger packages from a North Dakota meat processor were examined due to consumer complaints of a strong potato-like or musty odor associated with the meat. Examination for total numbers of aerobic bacteria on plate count agar and for gram-negative psychrotrophic bacteria on crystal violet tetrazolium agar revealed numbers in excess of 108 CFU/g. Numbers of coliform bacteria on violet red bile agar were in excess of 106 CFU/g. Gram-negative rods were isolated and identified. The isolates were characterized by a positive catalase reaction, oxidase production, an oxidative O/F reaction, nonutilization of lactose, liquefication of nutrient gelatin, slight motility, production of acid in litmus milk with decoloration and clotting, nonproduction of indole, and nonreduction of nitrate. The isolate was tentatively identified as a Pseudomonas of undetermined species, probably a variant of either Pseudomonas taetrolens or Pseudomonas perolens.

THE COLIFORM BACTERIA OF STRAWBERRIES*

1954 ◽  
Vol 17 (12) ◽  
pp. 362-365
Author(s):  
J. Orvin Mundt ◽  
G. A. Shuey ◽  
Ivan C. McGarty
Keyword(s):  
Brilliant Green ◽  
Coliform Bacteria ◽  
Animal Origin ◽  
Gram Negative Bacteria ◽  
Gram Negative

The positive presumptive tests obtained on the examination of strawberries undergoing processing for freezing are generally caused by Gram negative bacteria indigenous to plants and to the soil. The bacteria produce gas at the expense of the sugars naturally present in the berries. Washing the berries in chlorinated water or in water containing detergents does not eliminate the microorganisms. The incidence of coliform bacteria appears to be associated with dirty fruit, and soft and unsound fruit. A greater number of positive presumptive tests are obtained with lauryl tryptose broth than with brilliant green bile 2 percent broth. The former medium is more efficient in detecting the organisms of human and of animal origin.

Comparison of Media for Determining Temperature Abuse of Fresh Broiler Carcasses Using Impedance Microbiology

1995 ◽  
Vol 58 (10) ◽  
pp. 1124-1128 ◽  
Author(s):  
SCOTT M. RUSSELL ◽  
DANIEL L. FLETCHER ◽  
NELSON A. COX
Keyword(s):  
Broiler Chicken ◽  
Brain Heart Infusion ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
E Coli ◽  
Plate Count Agar ◽  
Processing Plants ◽  
Microbiological Techniques ◽  
The Ideal

Experiments were conducted to determine the ideal medium for detection of temperature abuse of fresh broiler chicken using impedance microbiological techniques. In three separate trials, 15 ready-to-cook broiler chicken carcasses were obtained from the chiller exit of three separate processing plants. Five carcasses were sampled immediately (day 0), 5 carcasses were sampled after temperature abusing at 25°C for 12 h and holding at 3°C for 6 days (temperature abused), and the remaining 5 carcasses were sampled after holding at 3°C for 7 days (day 7 controls). Whole-carcass rinses were diluted by placing 1 ml from each carcass into 9 ml of each of the following media: (1) brain heart infusion broth (BHI), (2) EC broth with 3% added dextrose (ECD), (3) CM medium with 2% added dextrose (CMD), (4) EC broth (EC), and (5) CM medium (CM). The diluted samples were assayed in duplicate at 43°C using impedance microbiological techniques. Once a detection time (DT) was recorded, one ml of the sample was immediately recovered from the module well, diluted to 10−6, 10−7, and 10−8, and spread plated onto plate count agar. Two colonies from each carcass on plates with the highest dilution were randomly selected and identified. Since both gram-positive and gram-negative genera of bacteria were isolated from BHI-cultured carcass rinses and were responsible for changing the impedance of the medium, DTs were variable. EC and ECD media were not suitable for conducting temperature-abuse determinations. Using CMD medium to select for the growth of gram-negative bacteria, specifically E. coli, temperature-abuse determinations were more accurate than using a general medium, such as BHI. CMD appears to be the most effective medium tested to conduct temperature abuse determinations using impedance microbiological techniques.

Routine Limulus amoebocyte lysate (LAL) test for endotoxin determination in milk using a Toxinometer ET-201

1993 ◽  
Vol 60 (2) ◽  
pp. 223-228 ◽  
Author(s):  
Jozef Mottar ◽  
Jan De Block ◽  
Martine Merchiers ◽  
Kristien Vantomme ◽  
Renaat Moermans
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Uht Milk ◽  
Limulus Amoebocyte Lysate ◽  
Endotoxin Content ◽  
Initial Transmission

SummaryA rapid method of performing the Limulus amoebocyte lysate (LAL) test in milk is proposed using the Toxinometer ET-201. This instrument measured the increase in turbidity due to the interaction between the endotoxins of the Gram-negative bacteria and the LAL reagent, monitored the ratio Rt of the sequential to the initial transmission at 12 s intervais and quantified endotoxins by determination of the reaction time Tr required to obtain a 5% decrease in Rt. There was a good correlation between the toxinometrically determined endotoxin concentrations and the number of Gram-negative bacteria (SD, 0·18 log(plate count units)), and the repeatability (CV, 6·10%) was high. The assay may be useful for screening raw materials for UHT milk production, as the endotoxin content of the raw material is related to the rest proteinase activity in the UHT milk.

scholarly journals EFFECT OF ESSENTIAL OIL EXTRACT FROM LEMONGRASS (Cymbopogon citratus) LEAVES ON VAIABILITY OF SOME PATHOGENIC BACTERIA AND SENSORY PROPERTIES OF FISH BALLS

2021 ◽  
Vol 52 (2) ◽  
pp. 268-275
Author(s):  
Zaid K. Kamona ◽  
Amer H. H. Alzobaay
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Coliform Bacteria ◽  
Control Treatment ◽  
Gram Negative Bacteria ◽  
Refrigerated Storage ◽  
Cymbopogon Citratus ◽  
Gram Positive ◽  
Gram Negative

Lemongrass (Cymbopogon citratus) plant belongs to the Gramineae family. Lemongrass leaves essential oils were extracted by Clevenger method, antibacterial, MIC and MBC were evaluated against some gram positive and gram negative bacteria. Bacillus cereus, Staphylococcus aureus, and micrococcus spp., recorded high sensitivity to essential oil with inhibition zone reached (40, 32, and 28) mm respectively. While Pseudomonas spp., Salmonella typhimurium, and Escherichia coli recorded (20, 20, and 22) mm respectively. MIC and MBC values reached (3, 6.5) % respectively for gram-positive bacteria and (25,50) % respectively for gram-negative bacteria. C.citratus leaves essential oil showed superior efficiency in reduction count of total microorganisms, coliform bacteria, psychrotrophic bacteria, Staphylococcus aureus, and molds and yeasts, as well as the elongated shelf life for 15 days of fish balls treated with (5,10) µl\gram of essential oil under refrigerated storage compared with control treatment ( no oil added) which excluded for test after 6 days of refrigerated storage because microbial load and bad quality. Fish balls samples Lg10 (treated with 10µl\g of essential oil) gained best sensorial properties of color, texture, flavor, taste and overall acceptability were recorded 9/9 at the end of storage compared with treatment Lg5 (5µl\g essential oil added)  which gained acceptable sensorial score through refrigerated storage periods.

scholarly journals Assessment of Microbial Quality of Chlorinated Drinking Tap Water and Susceptibility of Gram Negative Bacterial Isolates Towards Chlorine

2013 ◽  
Vol 13 (1) ◽  
pp. 173-178 ◽  
Author(s):  
Suraj Bishankha ◽  
Tista Prasai Joshi ◽  
Dev Raj Joshi ◽  
Dwij Raj Bhatta
Keyword(s):  
Contact Time ◽  
Statistical Significance ◽  
Total Coliform ◽  
Plate Count ◽  
Residual Chlorine ◽  
Gram Negative Bacteria ◽  
Bacterial Isolates ◽  
Heterotrophic Plate Count ◽  
Gram Negative ◽  
Free Residual Chlorine

Sixty (56.1%) water samples crossed the permissible limit of WHO guideline value in heterotrophic plate count and total coliform count each. Ten different genera of gram negative bacteria were recovered in which E. coli was predominant followed by Citrobacter spp., Shigella spp., Enterobacter spp., Providencia spp., Klebsiella spp., Salmonella spp., Pseudomonas spp., Proteus spp. and Edwardsiella spp. Higher the temperature of water sample, higher the bacterial growth was obtained (p= 0.002), and similarly higher level of free residual chlorine in water reduced the bacterial growth (p= 0.037) whereas increase or decrease of pH (p= 0.454), turbidity (p= 0.164) and conductivity (p= 0.969) did not affect the microbial growth. A negative correlation (r= -0.162) between heterotrophic plate count and free residual chlorine was observed, however, without statistical significance (p= 0.096). Similarly, a negative correlation (r= -0.383) between total Coliform count and free residual chlorine was observed with statistical significance (p= 0.001). In chlorine assay, all tested eight genera of gram negative bacteria were found to be chlorine resistant at 0.2 mg/l for a contact time of 30 minutes. Average time required for T99.9 (3-log) and T99.99 (4-log) reduction of viable isolates from initial population of 2×106 cells/ml were found to be less than 30 minutes and greater than 60 minutes respectively. Log inactivation of various bacterial isolates with chlorine concentration of 0.2 mg/l for a contact time of 30 minutes were found to be ranged from 3 to 3.5-log. Emergence of chlorine resistant organisms in drinking water probably demands alternate disinfection or mitigation strategy. Nepal Journal of Science and Technology Vol. 13, No. 1 (2012) 173-178 DOI: http://dx.doi.org/10.3126/njst.v13i1.7456

Changes in the Microflora of Bovine Colostrum During Natural Fermentation

1976 ◽  
Vol 39 (1) ◽  
pp. 27-31 ◽  
Author(s):  
T. L. THOMPSON ◽  
E. H. MARTH
Keyword(s):  
Titratable Acidity ◽  
Bovine Colostrum ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Natural Fermentation ◽  
Fecal Streptococci ◽  
Yeasts And Molds

Colostrum from five cows was collected and pooled separately and allowed to ferment naturally for 21 days. During this time the pH decreased and was approximately 4.0 at the end of the fermentation. The titratable acidity of the colostrum at this time was 1.5% or more. Numbers of total aerobic bacteria, fecal streptococci, coliform bacteria, and gram-negative bacteria increased rapidly during the first 2–3 days of fermentation. After several days of reasonable stability, numbers of aerobic bacteria and coliform bacteria declined, whereas numbers of fecal streptococci and gram-negative bacteria remained fairly constant. The number of yeasts and molds increased much more slowly than did those of bacteria and in some instances growth of these organisms was still evident when the fermentation was terminated.

FACTORS IN THE ECOSYSTEM OF FOOD PROCESSING EQUIPMENT CONTRIBUTING TO OUTGROWTH OF MICROORGANISMS ON STAINLESS STEEL SURFACES1

1971 ◽  
Vol 34 (12) ◽  
pp. 569-573 ◽  
Author(s):  
R. B. Maxcy
Keyword(s):  
Stainless Steel ◽  
Water Loss ◽  
Raw Milk ◽  
Solute Concentration ◽  
Plate Count ◽  
Laboratory System ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Sterile Phosphate Buffer ◽  
Mechanical Handling

A laboratory system using 1 cm2 pieces of stainless steel with controlled temperature, humidity, and inocula was used to study the fate of the microflora of dairy origin on various films. Metal squares were treated to simulate incomplete cleaning, then inoculated with raw milk. After incubation for 16 hr at 80, 86, 93, or 100% RH, the microflora was recovered in sterile phosphate buffer and evaluated using the standard plate count method. Isolates from countable plates were observed for general characterization. Humidity of the ecosystem was a major factor in rate of water loss from a film. Available water, and indirectly the solute concentration, influenced the microenvironment and the resulting population density of microorganisms. Likewise, the microenvironment had a selective effect on outgrowth of bacteria, because of varying sensitivity of bacteria to drying and solute concentration. The gram-negative bacteria were inhibited at a lower humidity (80% RH), while the higher humidities (93 or 100% RH) provided sufficient water for abundant outgrowth. Reduction of area of a film exposed to air reduced water loss and provided protection for harborage of microorganisms. Pre-soiling prior to addition of a film of milk decreased the rate of water loss from the film and increased bacterial growth. Induced lipolysis within a film of milk influenced outgrowth of bacteria with an inhibitory effect on gram-positive types. Results indicate that modem closed systems and extensive mechanical handling of milk may be favoring growth of undesirable gram-negative bacteria, e.g., coliforms and psychrotrophs.

Effects of Diacetyl and Carbon Dioxide on Spoilage Microflora in Ground Beef

2002 ◽  
Vol 65 (3) ◽  
pp. 523-527 ◽  
Author(s):  
ANISHA M. WILLIAMS-CAMPBELL ◽  
JAMES M. JAY
Keyword(s):  
Ground Beef ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Plate Count Agar ◽  
Plate Counts ◽  
Meat Samples ◽  
Spoilage Microflora

The effect of CO2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO2 for 22 days (study I); 20, 50, or 100 μg/g diacetyl for 26 days (study II); or a combination of 20% CO2 and 100 μg/g diacetyl for 40 days (study III). Antimicrobial effectiveness was determined by aerobic plate counts (log10 CFU/g) using plate count agar (total aerobic bacteria), deMan Rogosa Sharpe (MRS) Lactobacillus agar (gram-positive bacteria), MacConkey agar (gram-negative bacteria), pH, and informal organoleptic assessments (by appearance and by odor). In study I, total bacteria and pH increased by day 4 in control meat samples. For all CO2 levels, gram-negative bacteria decreased and gram-positive bacteria increased compared with untreated controls. The pH remained constant for CO2-treated meat. Control samples had an off-odor and a brown appearance, while CO2-treated samples had no off-odor but did have a brown appearance. For samples treated with diacetyl (study II), spoilage was evident by day 7 for samples treated with 0, 20, and 50 μg/g diacetyl for all parameters examined. Ground beef treated with 100 μg/g diacetyl was spoiled on day 12. Diacetyl was detected (by odor) in samples that were treated with 100 μg/g diacetyl and had a brown appearance. Meat samples treated with the combination of CO2 and diacetyl (study III) showed that the addition of diacetyl did not have an additive effect on microbial growth. Combination-treated meat maintained a red appearance and no off-odor. Diacetyl and CO2 could be used in combination to maintain a red color and inhibit spoilage microorganisms.

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