scholarly journals ЕКСПЕРТНІ ДОСЛІДЖЕННЯ М'ЯСА ТА М'ЯСНИХ ПРОДУКТІВ

2017 ◽  
pp. 74-77
Author(s):  
О. С. Гавриленко ◽  
О. А. Хоміцька ◽  
О. В. Загорулько
Keyword(s):  
Microbial Contamination ◽  
Quality And Safety ◽  
Research Results ◽  
E Coli ◽  
Technological Regimes ◽  
Physical Chemical ◽  
Microbiological Parameters ◽  
Basic Parameters ◽  
Trading Network ◽  
Current Standards

У статті наведено результати досліджень якості та безпечності м'яса та ковбасних виробів українських виробників за органолептичними, фізико-хімічними та мікробіологічними показниками. Проаналізовано основні показники безпечності продуктів, які реалізуються в торговій мережі. По результатам досліджень встановлено основні причини невідповідності згідно з діючими стандартами – це показник загального мікробіологічного забруднення (МАФАМ) і перевищення кількості бактерій групи кишкових паличок, що свідчить про порушення технологічних режимів та санітарно-гігієнічних вимог виробництва, зберігання, транспортування та реалізації. The article contains research results of quality and safety of meat and sausages of Ukrainian producers on organoleptic, physical-chemical and microbiological parameters. We analysed basic parameters of safety products that are sold in the trading network. The results studies found the main causes of non-compliance under the current standards – a measure of total microbial contamination (MAFAM) and excess amounts of E. coli bacteria, indicating a violation of technological regimes and hygiene requirements of production, storage, transport and sale.

scholarly journals Evaluation of physico-chemical and microbiological parameters of Jhajjar rivulet of J&K

2014 ◽  
Vol 15 (1&2) ◽  
pp. 95-98
Author(s):  
Indu Bhushan Sharma ◽  
Arvind Kumar Yadav ◽  
Vijeshwar Verma
Keyword(s):  
Water Samples ◽  
Microbial Contamination ◽  
Well Being ◽  
Total Hardness ◽  
Pollution Load ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Health And Well Being

Water quality is an index of health and well being of a society. The pollution of water bodies is one of the areas of major concern to environment. In the present investigation an attempt has been made to evaluate the physical, chemical and microbiological parameters of Jhajjar rivulet of J&K. The study has been carried out by taking water samples at three different sites of the rivulet i.e. site 1, site 2 and site3. During the study, the physico-chemical parameters like pH, temperature, colour, total hardness, BOD, COD, DO, TDS and TSS in the water samples were studied. In microbiological examination, the presence of coliform in the water samples were studied.  It has been observed that there was a pollution load mostly at site 3 and slightly at site 2, it may be due to the release of huge quantities of sewage, effluent and manmade activities at the respective sites but the water from all the sites was found free from microbial contamination. It was concluded that water at site 1 is suitable for drinking as compared to site 2 and site 3 of the rivulet.

scholarly journals ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER

2016 ◽  
Vol 4 ◽  
pp. 3-8 ◽  
Author(s):  
Iryna Markovych ◽  
Maria Paska ◽  
Iryna Basarab
Keyword(s):  
Production Technology ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Quality And Safety ◽  
Aromatic Plants ◽  
Technological Parameters ◽  
Hydrolysis Products ◽  
Physical Chemical ◽  
Lentil Flour ◽  
Microbiological Parameters

The complex studies of chemical and biochemical composition of the vegetable raw material were carried out; their influence on technological parameters and microstructure of forcemeat of semi-smoked sausages was detected to prove the expedience of using the spicy-aromatic plants in the production technology of semi-smoked sausages. Antioxidant properties of thyme and juniper were studied. The quality and safety of the new types of semi-smoked sausages were proved on the base of their study by organoleptic, physical-chemical, structural-mechanic, microbiological parameters. On the base of received results it was persuasively proved the expedience of using the flour of germinated and non-germinated lentil in combination with the meat raw material, especially with chicken, spicy-aromatic plants in composition of semi-smoked sausages, because it favors the improvement of their biological value. Thyme and juniper decelerate the intensity of hydrolysis products creation by 2 % and peroxide creation in the average by 12 % in the studied samples comparing with control. It was determined the maximal storage life of the new types of semi-smoked sausages that is 15 days at temperature 6±2 °С.

scholarly journals MICROBIOLOGICAL MONITORING OF HONEY

2021 ◽  
Vol 22 (1) ◽  
pp. 131-136 ◽  
Author(s):  
I. M. Kushnir ◽  
I. S. Semen ◽  
G. V. Kolodiy ◽  
S. D. Murska ◽  
V. I. Kushnir ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Sphingomonas Paucimobilis ◽  
Quality And Safety ◽  
Microscopic Fungi ◽  
Anaerobic Microorganisms ◽  
Microbiological Parameters ◽  
Microbiological Criteria ◽  
Methodological Approaches ◽  
Total Bacteria ◽  
Microbiological Indicators

The article presents the results of determination the microbiological parameters of honey as one of the important factors which influence on the quality and safety of food.. Therefore. It was determined the quantitative and qualitative composition of honey microflora from different regions of Ukraine and also was studied the sensitivity of isolated cultures to antibiotics. The main microbiological risks are the increased level of mesophilic anaerobic facultative anaerobic microorganisms, contamination of honey with pathogenic and opportunistic microorganisms (Coliforms, Staphylococcus aureus, Salmonella, Clostridium perfringens, B. cereus) and microscopic fungi. It was found that total bacteria count was from 70 to 6,9 · 103 CFU/g. Molds were detected in 35,2 % cases, and their amount was from 50 to 320 CFU/g. Yeast-like fungi were detected in 29,4 % of samples and their amount was from 80 to 2.8 · 103 CFU/g. When identifying, the isolated microorganisms in the studied samples of honey was found microorganisms of the genus Staphylococcus, in particular, S aureus, S. vitulinis, S. simulans, S. hominis, S. cohni and also Sphingomonas paucimobilis and Streptomices spp.                 In the study of washes from hives found that total bacteria count was from 2,8 · 104 to 1,4 · 106, mold fungi from 6,9 · 103 to 6,9 · 104 CFU/cm3, yeast-like fungi from 1,4 · 102 to 2,6 · 102 CFU/cm3. In results of conducted studies was found that staphylococci of S. simulans, S. hominis, S. cohni and S. aureus were not sensitive or poorly sensitive to streptomycin, amoxicillin and cephalexin, except for the strain S. vitulinis.                 The analysis of the results of monitoring of honey by microbiological indicators revealed negative trends in general microbial contamination and contamination by certain types of microorganisms, in particular Coliforms, staphylococci and microscopic fungi.                 To prevent the emergence of microbiological risks, it is necessary to establish microbiological criteria for safety of honey, to develop methodological approaches to the bacteriological studies of honey and bees products.

STUDI PERBANDINGAN KUALITAS AIR BERSIH DALAM KAITANYA DENGAN AKTIVITAS MASYARAKAT DI SEKITAR SUMBER AIR PADA DESA WAINITU, BATUMERAH, AMAHUSU, DAN HALONG

2017 ◽  
Vol 13 (2) ◽  
pp. 111-119
Author(s):  
Lela Uyara ◽  
Pieter Kunu ◽  
Silwanus M Talakua
Keyword(s):  
Water Quality ◽  
Quality Standard ◽  
Total Coliform ◽  
Quality Analysis ◽  
Clean Water ◽  
Water Quality Analysis ◽  
E Coli ◽  
Microbiological Parameters ◽  
Standard Quality

The study aims to determine the quality of clean water in the villages of Wainitu, Batumerah, Amahusu and Halong by comparing the result of water quality analysis with water quality standard. Water quality analysis includes Physiscal, Chemical, and Microbiological parameters. This research uses descriptive method, this method describes systematics, accurate about facts and characteristic of the quality of clean water of each research location. The results showed that the source of clean water in the village of Batumerah did not meet the standard of clean water quality standards indicated by the number of E. coli and the high total coliform.  Keywords: standard quality of clean water, water quality, Wainitu, Batumerah, Amahusu and Halong villages   ABSTRAK Penelitian yang bertujuan untuk menetapkan kualitas air bersih di Desa Wainitu, Batumerah, Amahusu dan Halong, dengan membandingkan hasil analisis kualitas air dengan standar baku mutu air bersih. Analisis kualitas air meliputi parameter fisika, kimia dan mikrobiologi. Penelitian ini menggunakan metode deskriptif; metode ini menggambarkan sicara sistematis, akurat, fakta dan karakteristik mengenai kualitas air bersih di masing-masing lokasi penelitian. Hasil penelitian menunjukkan bahwa sumber air bersih di Desa Batumerah tidak memenuhi standar baku mutu air bersih yang ditunjukkan oleh jumlah E. coli dan total Koliform yang tinggi. Kata Kunci: baku mutu air bersih, Desa Wainitu, Batumerah, Amahusu dan Halong, kualitas air

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

scholarly journals Identification and management of microbial contaminations in a surface drinking water source

2007 ◽  
Vol 5 (S1) ◽  
pp. 67-79 ◽  
Author(s):  
J. Åström ◽  
T. J. R. Pettersson ◽  
T. A. Stenström
Keyword(s):  
Drinking Water ◽  
Water Intake ◽  
Surface Waters ◽  
Microbial Contamination ◽  
Water Source ◽  
Drinking Water Source ◽  
Raw Water ◽  
Indicator Organisms ◽  
E Coli ◽  
The City

Microbial contamination of surface waters constitutes a health risk for drinking water consumers which may be lowered by closing the raw water intake. We have evaluated microbial discharge events reported in the river Göta älv, which is used for raw water supply to the city of Göteborg. Elevated levels of faecal indicator bacteria were observed during periods of closed raw water intake. High bacteria levels were, however, also occasionally detected during periods of open intake, probably as a result of microbial discharge far upstream in the river which may be difficult to predict and manage by closing the intake. Accumulated upstream precipitations, resulting in surface runoff and wastewater contaminations in the catchment, correlated positively with the levels of total coliforms, E. coli, intestinal enterococci and sulfite-reducing clostridia. Levels of faecal indicator organisms were negatively correlated to the water temperature due to enhanced survival at lower temperatures. Wastewater discharges from a municipality located just upstream of the water intake resulted in elevated E. coli concentrations downstream at the raw water intake for Göteborg. To improve the prediction of microbial contaminations within the river Göta älv, monitoring data on turbidity and upstream precipitation are of particular importance.

Microbial Survey of Selected Ontario-Grown Fresh Fruits and Vegetables

2007 ◽  
Vol 70 (12) ◽  
pp. 2864-2867 ◽  
Author(s):  
LINDSAY ARTHUR ◽  
SANDRA JONES ◽  
MARTHA FABRI ◽  
JOSEPH ODUMERU
Keyword(s):  
Food Safety ◽  
Media Coverage ◽  
Microbial Contamination ◽  
Fruits And Vegetables ◽  
Risk Mitigation ◽  
Fresh Market ◽  
E Coli ◽  
Safety Research ◽  
Potential Risks ◽  
Leaf Lettuce

Recent produce-related outbreaks have been receiving heightened media coverage, which has increased public concern toward the safety of fresh fruits and vegetables. In response, the microbial contamination of Ontario-grown fresh fruits and vegetables was evaluated by the Ontario Ministry of Agriculture, Food and Rural Affairs during the summer of 2004. Prior to this survey, information specific to the microbial contamination of Ontario-produced fruits and vegetables was limited. This nonregulatory survey had two objectives: (i) to obtain a general microbiological profile of selected fruits and vegetables produced in Ontario and (ii) to use the information and knowledge gained from this survey to direct and support future on-farm food safety research and food safety programs to manage potential risks. In all, 1,183 samples, including muskmelon (151), scallions and green onions (173), leaf lettuce (263), organic leaf lettuce (112), head lettuce (155), parsley (127), cilantro (61), and fresh market tomatoes (141), were collected and analyzed. Samples were analyzed for Salmonella, Shigella, and generic E. coli. Enrichment cultures positive for E. coli were further assessed for verotoxigenicity. One sample each of Roma tomato and organic leaf lettuce were positive for Salmonella, with no samples yielding Shigella or verotoxigenic E. coli. The E. coli prevalence was highest in parsley (13.4%), followed by organic leaf lettuce (11.6%), leaf lettuce (6.5%), scallions (6.4%), cilantro (4.9%), muskmelon (1.3%), head lettuce (0%), and fresh market tomatoes (0%). These findings, in combination with foodborne illness data, will help target those commodities that require more focused risk mitigation efforts.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals Microbiological Examination of some ImportedCanned and Frozen Foods

2008 ◽  
Vol 5 (2) ◽  
pp. 237-242
Author(s):  
Baghdad Science Journal
Keyword(s):  
Microbial Contamination ◽  
Human Consumption ◽  
Frozen Foods ◽  
E Coli ◽  
Food Items ◽  
Cell Counts ◽  
Bacterial Indicator ◽  
Large Numbers ◽  
Microbiological Examination ◽  
Canned Foods

A number of juices, jams, canned foods and frozen fishes available in local markets were inspected with respect to microbial contamination. We have determined the total viable bacterial cell counts in these samples and the number of g(-) lactose fermentors as a bacterial indicator of food spoilage. The results indicated that most of the food items inspected, were contaminated with large numbers of different species of g(-) ,g(+), yeast and fungi and some were contained more than the maximum permissible number of pathogenic g(-) enteric E-coli, which render these food items unsafe for human consumption.

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