scholarly journals Bacteriological quality of sliced fruits sold at road site in Maiduguri, Borno State

2015 ◽  
Vol 4 (2) ◽  
pp. 236-242
Author(s):  
IA Allamin ◽  
MB Borkoma ◽  
M Ibu Abbas ◽  
MA Wazin
Keyword(s):  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Bacterial Isolate ◽  
Plate Count ◽  
Food Hygiene ◽  
Bacteriological Quality ◽  
Count Range ◽  
Fresh Cut ◽  
Aerobic Plate Count

The study was conducted to assess the bacteriological quality of sliced fruits, Fresh cut fruits collected from different stationary vendors in Maiduguri metropolis and were analysed to determine their bacteriological quality. All samples examined were contaminated with bacteria load. The Total aerobic plate count (TAPC) range from 1.8x105 – 3.4x105 for pawpaw, 1.9x105- 6.8x105 for pineapple and 1.5x105- 5.1x105 for watermelon, Likewise Total coliforms count range from 1.0x104 – 2.0x104 for pawpaw, 1.0x104- 3.8x104 for pineapple and 1.0x105- 4.6x104 for watermelon. The bacterial isolate were identified as Staphylococcus aureus, E.coli, Pseudomonas, Shigella sp. and Salmonella sp. The results obtained shows that sliced fruits sold in Maiduguri metropolis are habited by pathogenic bacteria. Therefore educating our fruit vendors on food hygiene, adequate packaging/covering of fruits on display for sale and washing of fruits before consumption is recommended. DOI: http://dx.doi.org/10.3126/ije.v4i2.12645 International Journal of Environment Vol.4(2) 2015: 236-242

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

Use of Chemical Sanitizers To Reduce Microbial Populations and Maintain Quality of Whole and Fresh-Cut Cantaloupe†

2009 ◽  
Vol 72 (12) ◽  
pp. 2453-2460 ◽  
Author(s):  
XUETONG FAN ◽  
BASSAM A. ANNOUS ◽  
LINDSEY A. KESKINEN ◽  
JAMES P. MATTHEIS
Keyword(s):  
Bacterial Population ◽  
Soluble Solids ◽  
Plate Count ◽  
Sodium Chlorite ◽  
Log Reduction ◽  
Plate Counts ◽  
Fresh Cut ◽  
Aerobic Plate Count ◽  
Native Microflora

Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were submerged in water, 180 ppm of chlorine, acidified calcium sulfate (ACS: 1.2% Safe2O-ACS50), 1,000 ppm of acidified sodium chlorite (ASC), 80 ppm of peroxyacetic acid (PAA), and a combination of ACS and PAA for 10 min. Although only ASC and the combination of ACS and PAA significantly reduced the aerobic plate count of samples taken from the surface of whole cantaloupe (compared with samples taken from cantaloupe submerged in water only), all treatments reduced yeast and mold counts on the whole cantaloupe. However, none of the treatments of whole cantaloupes consistently reduced yeast and mold counts for the samples of fresh-cut cantaloupes. The aerobic plate counts for fresh-cut cantaloupe were reduced by 1 to 2 log CFU/g by sanitization of whole fruit with ASC, ACS, and the combination of ACS and PAA. The low bacterial population on the fresh-cut fruit was maintained during 14 days of storage at 4°C. All treatments had a limited effect on the population of Salmonella, achieving no more than a 1.5-log reduction of the pathogen inoculated on the surface of the whole cantaloupes. Salmonella was nondetectable via direct plating (with a detection limit of 0.4 log CFU/g) in fresh-cut cantaloupes prepared from whole cantaloupes treated with any of the sanitizers. However, after enrichment, Salmonella often was detectable. Color, texture, soluble solids, pH, ascorbic acid, and drip loss of cut cantaloupes were not consistently affected by any of the whole-fruit treatments. Overall, treatments of whole cantaloupe with ASC, ACS, and the combination of ACS and PAA at the concentrations tested permitted a significant reduction in Salmonella and native microflora of whole and cut fruit; however, Salmonella still could be found in cut cantaloupes from all treatments.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

scholarly journals Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat

1993 ◽  
Vol 56 (6) ◽  
pp. 545-547 ◽  
Author(s):  
RUDOLPH D. ELLENDER ◽  
SANDRA L. SHARP ◽  
PAUL G. COMAR ◽  
ROBERT P. TETTLETON
Keyword(s):  
Room Temperature ◽  
Plate Count ◽  
Standard Methods ◽  
Rapid Methods ◽  
Bacteriological Quality ◽  
Plate Counts ◽  
Two Temperatures ◽  
Aerobic Plate Count

The standard methods plate count (SMPC) of frozen crabmeat samples was compared with counts of two alternative aerobic plate count methods (Redigel, Petrifilm). The differences in counts were compared after incubation at two temperatures (35°C and room temperature; RT) and three intervals of time (24, 48, and 72 h). No statistical differences were found when the time of analysis or the method of analysis was compared. However, differences were observed within SMPC values and within Petrifilm plate count values when RT was compared to 35°C, Redigel plate counts at RT and 35°C were not significantly different. The results suggest that seafood plants could use the Redigel media, incubate samples at room temperature for 48 h, and furnish data comparable to SMPC.

A Survey of the Bacteriological Quality of Preroasted Peanut, Almond, Cashew, Hazelnut, and Brazil Nut Kernels Received into Three Australian Nut-Processing Facilities over a Period of 3 Years

2008 ◽  
Vol 71 (2) ◽  
pp. 402-404 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
BIXING HUANG ◽  
ED STUTTARD
Keyword(s):  
Health Concern ◽  
Plate Count ◽  
Brazil Nut ◽  
E Coli ◽  
Brazil Nuts ◽  
Bacteriological Quality ◽  
Kernel Quality ◽  
Plating Method ◽  
Aerobic Plate Count

There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate count, and 921 samples for Salmonella and Escherichia coli. The 921 samples included 653 peanut, 100 cashew, 60 almond, 60 Brazil nut, and 48 hazelnut kernels. There was no E. coli detected in any sample. Salmonella subsp. II (Fremantle) was detected in one raw almond sample. The aerobic plate count percentages of positive samples with counts above the detection level of the plating method used (100 CFU/g) for peanuts, almonds, cashews, hazelnuts, and Brazil nuts were 84, 78, 74, 50, and 45%, respectively. Of the samples containing more than this detection limit, the means were 4.5, 4.4, 3.1, 2.5, and 3.8 log CFU/g respectively. Although roasted kernel quality was not within the scope of this survey, raw microbial bioload would be expected to reduce on roasting. The bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into nut-processing facilities in Australia does not appear to suggest a public health concern.

scholarly journals Bacteriological Quality of Raw Meat, Antibiotic Susceptibility Pattern of Bacterial Isolation and Associated Risk Factors Among Butcher Houses of Adama Town, Oromia, Ethiopia, 2020

2020 ◽  
Author(s):  
Aschalew Abebe ◽  
Godana Arero ◽  
Teklu Shiferaw
Keyword(s):  
Antibiotic Susceptibility ◽  
Plate Count ◽  
Susceptibility Pattern ◽  
Foodborne Illnesses ◽  
Bacterial Isolation ◽  
Antibiotic Susceptibility Pattern ◽  
Raw Meat ◽  
Bacteriological Quality ◽  
Aerobic Plate Count

Abstract BackgroundFoodborne diseases continue to be an important public health problem globally and most of the food safety hazards are caused by foods of animal sources. It is also reported that contaminated raw meat has been identified as one of the main sources of foodborne illnesses. In Ethiopia, the widespread habit of raw meat consumption, lack of compliance with standard quality and sanitation protocols is a potential cause for foodborne illnesses. The purpose of this study was to assess bacteriological quality, antibiotic susceptibility pattern of bacterial isolation of raw meat and associated factors among butcher houses of Adama town, Ethiopia, 2019. ResultsThree-fourth (¾th) of collected raw meat was unacceptable bacterial load of Total Aerobic Plate count based on Gulf Standard. The average contamination was (5.89±0.86) log Colony Forming Unit per gram for total aerobic plate count. Raw meat collected from meat handlers who trained on meat hygiene (AOR=5.8, 95%CI:(1.99-17.34), collecting money (AOR= 0.14,95%CI (0.04-0.43) were associated with bacteriological quality of raw meat. Whereas, proportion of meat samples that were positive for Salmonella and shigella were (9.8% and 2.67%) respectively. The resistance of Salmonella was most frequently observed to Ampicillin (100%), Amoxicillin/ Clavunilic (54.5%), Tetracycline (36.3%) Trimethoprim-sulfamethoxazole (18.2%). Shigella expressed resistance to Ampicillin (50%) and 100% sensitive to the rest antibiotics used.ConclusionBacterial logarithmic mean values were beyond the acceptable standard indication of poor hygiene, making it a potential source of food-borne infection. Therefore, stringent inspection, regular supervision, training and hygienic practices should be introduced to enhance hygienic quality meat for consumers.

scholarly journals Bacteriological Quality of Beef and Hygiene Practices of Food Handlers in Butcheries in Kasama District, Zambia

2020 ◽  
Author(s):  
Sara Hanyinza ◽  
Kunda Ndashe ◽  
Ruth Mfune ◽  
Emmanuel Chirwa ◽  
Grace Mwanza ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Aerobic Plate Count ◽  
Faecal Coliform Count ◽  
Structured Questionnaire

AbstractThe most common health risk associated with consumption of beef is microbial contamination, therefore the study was aimed to assess the level of bacterial contamination of beef and evaluate the hygienic practices in butcheries in Kasama district. Beef samples were collected from participating butcheries and a structured questionnaire was also administered to the food handlers.Microbiological quality of the beef samples was determined by Aerobic Plate Count (APC), Faecal Coliform Count (FCC) and bacterial isolation such as Salmonella spp and Staphylococcus aureus. The APC results revealed 40.7% of the butcheries sold meat in good bacterial condition (<4 Log10 cfu/g) while 40.7% and 18.5% were critical (4-5 Log10 cfu/g) and non-acceptable conditions (>5 Log10 cfu/g), respectively. The FCC revealed that 74.1% of the butcheries sold meat in good bacterial conditions (<2 Log10 cfu/g), while 14.8% and 11.1% were critical (2-3 Log10 cfu/g) and non-acceptable conditions (>3 Log10 cfu/g), respectively. Staphylococcus aureus was isolated from 37% of the butcheries, none of the outlets recorded Salmonella spp.Overall, the microbial quality of most (74.1%) of the market ready beef in Kasama district was acceptable for human consumption. Therefore, regular bacteriological monitoring and maintaining hygiene in the sales outlets and distribution chain is mandatory.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

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