scholarly journals UJI BAKTERI Escherichia coli PADA AIR SUNGAI PIAM DI KECAMATAN SIRAPIT KABUPATEN LANGKAT

2020 ◽  
Vol 4 (1) ◽  
pp. 6
Author(s):  
Ari Anggara
Keyword(s):  
Escherichia Coli ◽  
River Water ◽  
Bacterial Contamination ◽  
Observation Method

This study aims to determine the presence of <em>Escherichia coli</em> bacterial contamination in Piam River Water. The method used in this study is to use the <em>Purpose Sampling</em> observation method with three station points and three replications and the results are read in the MPN table. The results showed that the presence of <em>Escherichia coli</em> bacterial contamination in Piam River water with the lowest MPN yield was 38 CFU and the highest was 1100 CFU. The average MPN value on <em>Escherichia coli</em> bacterial contamination at station 1 in the morning was 59 CFU and afternoon was 111 CFU. Station 2 in the morning 128 CFU and afternoon 303 CFU. And at station 3 in the morning 92 CFU and afternoon 886 CFU.

scholarly journals Occurrence of Escherichia coli O157:H7 in river water determined by flow cytometry.

1998 ◽  
Vol 13 (2) ◽  
pp. 77-83 ◽  
Author(s):  
YASUNOBU TANAKA ◽  
MASATO YOSHIMITSU ◽  
NOBUYASU YAMAGUCHI ◽  
KATSUJI TANI ◽  
MASAO NASU
Keyword(s):  
Escherichia Coli ◽  
Flow Cytometry ◽  
River Water ◽  
Escherichia Coli O157

Investigation of Shiga Toxin-Producing Escherichia coli in Groundwater, River Water, and Fecal Sources in the Kathmandu Valley, Nepal

2020 ◽  
Vol 231 (12) ◽  
Author(s):  
Niva Sthapit ◽  
Bikash Malla ◽  
Rajani Ghaju Shrestha ◽  
Sarmila Tandukar ◽  
Jeevan B. Sherchand ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
River Water ◽  
Shiga Toxin ◽  
Kathmandu Valley

scholarly journals Bacterial Contamination of Street Vended Food Pani Puri Available in Janakpurdham, Dhanusha

2019 ◽  
Vol 6 ◽  
pp. 70-75
Author(s):  
Nagendra Prasad Yadav ◽  
Rakesh Kumar Yadav ◽  
Satyam Prakash
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Bacterial Contamination ◽  
Food Samples ◽  
Microbial Count ◽  
Microbiology Laboratory ◽  
Dilution Technique ◽  
Bacillus Spp ◽  
Klebsiella Spp

Objectives: To determine the level of bacterial contamination in food (Panipuri) available in market of Janakpur, Dhanusha, Nepal. Methods: Total 120 samples of Panipuri (60 solid matters and 60 masalaa Pani) collected aseptically from the market were transported to the microbiology laboratory and processed for microbial count by serial dilution technique. Microbial load and presence of pathogen were detected in each sample. Results: Analysis of the food samples revealed that 70% of Panipuri samples had high loads of bacterial pathogens such as Escherichia coli, Staphylococcus aureus, Klebsiella spp, Pseudomonas spp, Bacillus spp.  Conclusion: This study depicted that the street vended food Panipuri of Janakpur are highly contaminated with pathogenic bacteria which can cause health risk to consumers. Thus, it is suggested that regular monitoring of the quality of street foods must be practiced to avoid any food bone illness in future.

scholarly journals Occurrence of Escherichia coli in meat preparations

Meso ◽  
2018 ◽  
Vol 20 (5) ◽  
pp. 401-404
Author(s):  
Ana Robina ◽  
Lidija Kozačinski
Keyword(s):  
Escherichia Coli ◽  
Bacterial Contamination ◽  
Faecal Contamination ◽  
E Coli ◽  
Production And Distribution ◽  
Microbiological Criteria ◽  
Minced Meat

Meat preparations are produced from one or more types of minced meat with added seasonings or additives, and are usually placed on the market under labels: ćevapčići, meat patty or hamburger/burger. The bacterial contamination of such products with Escherichia coli during production and distribution is invariably possible. In this paper, we have tested 50 samples of meat preparations for bacteria E. coli, whose presence points to the faecal contamination of food. Only 8 % of meat preparation samples had an E. coli count of less than 500 cfu/g, suggesting that all samples tested in this study yielded satisfactory results regarding the prescribed microbiological criteria for food.

SOURCES OF SALMONELLAE CONTAMINATION OF MEAT FOLLOWING APPROVED LIVESTOCK SLAUGHTERING PROCEDURES. II

1973 ◽  
Vol 36 (12) ◽  
pp. 635-638 ◽  
Author(s):  
A. B. Childers ◽  
E. E. Keahey ◽  
P. G. Vincent
Keyword(s):  
Escherichia Coli ◽  
Gastrointestinal Tract ◽  
Bacterial Contamination ◽  
Average Level ◽  
Fecal Samples ◽  
Equipment Contamination ◽  
Beef Products ◽  
Plastic Bag ◽  
Carcass Contamination

Samples were taken from 218 animals of 3 species slaughtered at 3 plants to determine the spread of bacterial contamination during slaughter. Salmonellae and Escherichia coli were cultured from swabs taken of the equipment during slaughter, from various carcass sites, and from fecal samples. The study indicated that some equipment contamination occurred during slaughter and that carcass washing did not remove contaminants but simply washed them lower on the carcass. Rumen/cecum samples were most effective for isolation of salmonellae from the gastrointestinal tract. The average level of salmonellae contamination of the carcass for all species was 10% and of the processed product, 2%. There were no salmonellae isolated from cattle carcasses. Isolation of the bung (rectum) with a plastic bag did not reduce contamination but sterilization of the bung dropper's knife between carcasses reduced the incidence by an average of greater than 50%. Salmonellae were isolated from boneless mutton but not from raw or cooked pork and beef products. Isolations from the hide were closely related with carcass contamination. Enrichment and non-enrichment media isolations of salmonellae were closely related.

scholarly journals Association between the Presence of Class 1 Integrons, Virulence Genes, and Phylogenetic Groups of Escherichia coli Isolates from River Water

2012 ◽  
Vol 65 (1) ◽  
pp. 84-90 ◽  
Author(s):  
Ryszard Koczura ◽  
Joanna Mokracka ◽  
Agata Barczak ◽  
Natalia Krysiak ◽  
Adam Kaznowski
Keyword(s):  
Escherichia Coli ◽  
River Water ◽  
Virulence Genes ◽  
Phylogenetic Groups ◽  
Class 1 Integrons ◽  
Class 1
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