scholarly journals Mutu Bakteriologis Saus Tomat Pentol di Banjarbaru

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Ratih Dewi Dwiyanti ◽  
Leka Lutpiatina
Keyword(s):  
Staphylococcus Aureus ◽  
Plate Count ◽  
Most Probable Number ◽  
Chemical Parameters ◽  
Probable Number ◽  
Tomato Sauce ◽  
Total Plate Count ◽  
Dressing Materials ◽  
And Staphylococcus Aureus

<p style="text-align: justify;">Abstract: The food was used as a complementary flavor sauces include snacks bulb. Dressing materials according to SNI 01-7388-2009 must comply with the requirements of the parameter Staphylococcus aureus, MPN (Most probable number) Coliform, TPC (total plate count) and molds. This study aims to determine the percentage of tomato sauce snacks bulb in the area around the intersection of four Banjarbaru who do not qualify SNI 01-7388-2009 of parameters MPN Coliform and Staphylococcus aureus. The results showed MPN Coliform tomato sauce ranges from 0-240 and Staphylococcus aureus 5 x 101 to 6.5 x 103. Concluded percentage tomato sauce snacks bulb that does not qualify SNI 01-7388-2009 parameter is 60% MPN Coliform and Staphylococcus aureus 80%. Suggestions to determine the value of TPC (total plate count) and molds and other chemical parameters of tomato sauce.

A Microbiological Survey of Three Fresh Green Salads-Can Guidelines be Recommended for these Foods?

1976 ◽  
Vol 39 (2) ◽  
pp. 111-113 ◽  
Author(s):  
JAMES L. FOWLER ◽  
JAMES F. FOSTER
Keyword(s):  
Food Service ◽  
Total Coliform ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Military Hospitals ◽  
E Coli ◽  
Total Plate Count ◽  
Plate Counts ◽  
And Staphylococcus Aureus

One hundred samples each of mixed green salad, green salad, and coleslaw were selected from two centralized food service divisions of large military hospitals. Samples were obtained 5 days per week in accordance with production schedules, and were analyzed for total plate count, total coliforms, both plate and Most Probable Number Methods, Escherichia coli, and Staphylococcus aureus. Extremely wide ranges were found in total plate counts and total coliform counts; while confirmed E. coli and S. aureus counts were quite low. The feasibility of establishing microbiological guidelines for these products is discussed.

A New Medium for Determining the Total Plate Count in Food

1999 ◽  
Vol 62 (12) ◽  
pp. 1404-1410 ◽  
Author(s):  
C. F. SMITH ◽  
D. E. TOWNSEND
Keyword(s):  
Linear Regression Analysis ◽  
Alternative Methods ◽  
Plate Count ◽  
Most Probable Number ◽  
Suitable Alternative ◽  
Probable Number ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Standard Plate

SimPlate for Total Plate Count–Color Indicator (TPC-CI, IDEXX Laboratories, Inc., Westbrook, Me.) is a new medium that incorporates the redox dye resazurin to detect and quantify bacteria in food. Enumeration is achieved by the most probable number method using a SimPlate device. Viable bacteria are detected in each well of the SimPlate device by the biochemical reduction of resazurin, which is blue, to the pink resorufin or the clear dihydroresorufin indicators. Results after 24 h of incubation for TPC-CI are highly correlated with standard plate count agar after 48 h of incubation. Correlation coefficients from studies conducted at five laboratories ranged from 0.94 to 0.98 in side-by-side comparisons against standard plate count agar. Four additional test sites, using alternative methods for determining the aerobic plate count in food, reported similar results in comparison studies (r = 0.91 to 0.97). The slopes from linear regression analysis at all sites ranged from 0.91 to 0.98, with y intercepts ranging from 0.11 to 0.84. Samples used for the validation of TPC-CI included raw food products (i.e., liver and grains), which may contain natural enzymes that interfere with enzyme-based detection methods. No interference was seen from the foods tested. These results suggest that TPC-CI is a suitable alternative to existing plate count methods and has reduced incubation time.

Precision Parameters for the FDA Shellfish Laboratory Quality Assurance Program for 1973–1989

1995 ◽  
Vol 58 (6) ◽  
pp. 648-650
Author(s):  
JAMES T. PEELER ◽  
THOMAS E. GRAHAM ◽  
LARRY J. MATURIN
Keyword(s):  
Staphylococcus Aureus ◽  
Quality Assurance ◽  
Fecal Coliform ◽  
Quality Assurance Program ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Standard Plate Count ◽  
Standard Plate ◽  
The U.S

Precision parameters from four microbiological analytical methods (coliform most probable number [MPN], fecal coliform MPN, Staphylococcus aureus plate count and standard plate count) were computed for the Shellfish Quality Assurance Program of the U.S. Food and Drug Administration (FDA). The pooled reproducibility variance (SR2) for the four methods from 1973 to 1989 were 0.0778, 0.1181, 0.0137, and 0.0087, respectively.

Comparison of the SimPlate™ Total Plate Count Method with Petrifilm™, Redigel™, and Conventional Pour-Plate Methods for Enumerating Aerobic Microorganisms in Foods

1998 ◽  
Vol 61 (1) ◽  
pp. 14-18 ◽  
Author(s):  
L. R. BEUCHAT ◽  
F. COPELAND ◽  
M. S. CURIALE ◽  
T. DANISAVICH ◽  
V. GANGAR ◽  
...  
Keyword(s):  
Food Samples ◽  
Test Methods ◽  
Plate Count ◽  
Most Probable Number ◽  
Suitable Alternative ◽  
Probable Number ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Wide Range ◽  
Highly Correlated

The SimPlate™ Total Plate Count (TPC) method, developed by IDEXX Laboratories, Inc., is designed to determine the most probable number of aerobic microorganisms in foods. The 24-h test was compared to the conventional plate count agar (PCA) method, the Petrifilm™ Aerobic Count plates, and the Redigel™ Total Count procedure for enumerating microflora in 751 food samples. Results using the SimPlate™ TPC method were highly correlated (r ≥ 0.96) with results from other test methods. Slopes (0.96–0.97) were not significantly different from 1, and y intercepts (−0.03–0.08) were not different from 0. The SimPlate™ has a high counting range (&gt; 1600 most probable number per single dilution), thus requiring fewer dilutions of samples compared to other methods evaluated. Some foods, e.g., raw liver, wheat flour, and nuts, contain enzymes that gave false-positive reactions on SimPlates™. Overall, however, the SimPlate™ TPC method is a suitable alternative to conventional PCA, Petrifilm™, and Redigel™ methods for estimating populations of mesophilic aerobic microorganisms in a wide range of foods.

scholarly journals Microbiological evaluation of South Australian rock lobster meat

1977 ◽  
Vol 79 (3) ◽  
pp. 373-380 ◽  
Author(s):  
A. S. J. Yap
Keyword(s):  
Staphylococcus Aureus ◽  
Geometric Mean ◽  
Plate Count ◽  
Most Probable Number ◽  
Rock Lobster ◽  
Probable Number ◽  
E Coli ◽  
Processing Plants ◽  
Australian Fish

SUMMARYSamples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) ofE. coliand coliforms,Staphylococcus aureusandSalmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms andE. coliwere 4·9/g and 1·8/g respectively. The highest geometric mean number of staphylococci was 18·6/g.Salmonellawas not detected in the 480 units tested. Only 0·4% of the samples had TPC exceeding 100,000/g. Coliforms andE. coliwere not present in 76·1% and 92·7% respectively of the samples tested.Staphylococcus aureuswas not detected in 67·7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

Microbiology of Fresh Comminuted Turkey Meat

1976 ◽  
Vol 39 (12) ◽  
pp. 823-829 ◽  
Author(s):  
LINDA S. GUTHERTZ ◽  
JOHN T. FRUIN ◽  
DELANO SPICER ◽  
JAMES L. FOWLER
Keyword(s):  
Staphylococcus Aureus ◽  
San Francisco ◽  
Clostridium Perfringens ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Selective Enrichment ◽  
Turkey Meat ◽  
Standard Plate ◽  
The Mean

Standard plate counts, coliform plate and most probable number (MPN) counts, Escherichia coli plate and MPN counts, Staphylococcus aureus MPN counts, and fecal streptococcus counts were determined for 75 samples of fresh ground turkey meat purchased from retail markets in the San Francisco Bay Area. The presence of Clostridium perfringens was determined by both direct plate count and enrichment techniques. Salmonellae were isolated using selective enrichment procedures. Samples were screened for presence of enteroviruses. Aerobic gram-positive and gram-negative organisms were isolated and identified. Clostridium perfringens and Salmonella sp. were isolated from 52% and 28% of the samples, respectively. The mean standard plate count was 84,000,000 per gram. The mean count for E. coli determined by the MPN method was 19 per gram. Fecal streptococci were isolated from 95% of the samples with a mean count of 18,000 per gram. Staphylococcus aureus was isolated from 80% of samples analyzed with a mean count of 34 per gram.

scholarly journals Uji Angka Lempeng Total dan Kontaminan Koliform pada Susu Kedelai Bermerek yang Beredar di Kota Denpasar

2021 ◽  
Vol 9 (1) ◽  
pp. 141
Author(s):  
Michael Jordi Theofanny ◽  
Ida Bagus Wayan Gunam ◽  
Ni Putu Suwariani
Keyword(s):  
National Standard ◽  
Plate Count ◽  
Most Probable Number ◽  
Soy Milk ◽  
Probable Number ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Sample Testing ◽  
Good For ◽  
Legal Product

This research aimed to testing total plate count and coliform contaminant on legal product soy milk sold in Denpasar city is qualified to Indonesian National Standard (SNI) and safe to consumption. Soy milk has high nutrition and good for growth microorganisms. Microorganisms in soy milk is good for health but be worried have a dangerous microorganisms. Samples of soy milk based on purposive method, tested with total plate count agar with pour plate method and contaminant coliform with most probable number method. The result of testing total plate count, all samples is under maximum of SNI  5 × 104CFU/g. After that soy milk sample testing of coliform contaminant, the result is all samples has negative coliform contaminant. Conclusion of the research is all of the legal product soy milk sold in Denpasar qualified to SNI No. 01-3830-1995 and safe to consumption. Keyword: coliform, Denpasar city, Indonesian national standard, soy milk, total plate count.

scholarly journals Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures

2013 ◽  
Vol 19 (No. 4) ◽  
pp. 121-124 ◽  
Author(s):  
J. Pažáková ◽  
M. Pipová ◽  
P. Turek ◽  
J. Nagy
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Plate Count ◽  
Chemical Parameters ◽  
Sheep Farm ◽  
Total Plate Count ◽  
Different Temperatures ◽  
Micro Organisms

The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep&rsquo;s milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Staphylococcus aureus count, pH value, titrimetric acidity, and the amount of lactic acid. As our results indicate, the fermentation at temperatures of between 18&ndash;22&deg;C reduces the number of undesirable micro-organisms due to the presence of lactic acid being produced by lactic-acid bacteria. During the fermentation at lower temperatures (below 18&deg;C) the amount of lactic acid is insufficient, and the undesirable microorganisms can survive.

scholarly journals STATUS MIKROBIOLOGI (Total Plate Count dan Staphylococcus aureus) SUSU SAPI PERAH DI KABUPATEN TANGGAMUS PROVINSI LAMPUNG

2020 ◽  
Vol 4 (3) ◽  
pp. 197-204
Author(s):  
Oktora Luhur Handika ◽  
Veronica Wanniatie ◽  
Purnama Edy Santosa ◽  
Arif Qisthon
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Cows ◽  
Plate Count ◽  
Survey Method ◽  
Milk Samples ◽  
Fresh Milk ◽  
Census Methods ◽  
Total Plate Count ◽  
And Staphylococcus Aureus ◽  
Microbiological Status

This study aimed to determine the microbiological status (Total Plate Count and Staphylococcus aureus) of milk of dairy cows of people's farms. Research location was in Tanggamus Regency, Lampung Province. This research used survey method with census methods. Fresh milk samples were taken during milking in the morning, which is as much as 250 ml from all lactating cows. In addition, this study also used questionnaire to know the condition of the dairy cows. Nineteen milk samples were analyzed at the Veterinary Public Health Laboratory of Lampung Veterinary Center, Bandar Lampung. Analysis of milk microbiological status was based on Total Plate Count and Staphylococcus aureus. The results of this study indicated that 100% of milk samples had Total Plate Count and Staphylococcus aureus values ??below the maximum SNI number of 3141.1: 2011. Milk of dairy cow in Tanggamus Regency, Lampung Province is feasible and safe for consumption. Keywords: Dairy cows, Microbiological status, Milk.

scholarly journals Commercial Powder and Ready-to-use Enteral Nutriton had better Accuracy in Energy and Macronutrients Content Compared to Homebrew.

2018 ◽  
Vol 1 (2) ◽  
pp. 73
Author(s):  
Luciana Budiati Sutanto ◽  
Saptawati Bardosono ◽  
Stella Evangeline Bela
Keyword(s):  
Staphylococcus Aureus ◽  
Enteral Nutrition ◽  
Comparative Study ◽  
Microbial Contamination ◽  
Plate Count ◽  
Evidence Based ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Enteral Formula ◽  
And Staphylococcus Aureus

Background and Objective In Indonesia, homebrew, commercial powder and ready-to-use enteral formula have been used in hospital and at home. However, the decision to choose enteral formula is influenced by various things and often does not based on evidence-based practice. This study aims to compare macronutrient accuracy and microbial contamination status of homebrew, commercial powder and ready-to-use enteral formula. Furthermore, this result was expected to become a reference in deciding the enteral formula to use..Methods The design was a cross sectional comparative study. We collected 63 enteral nutrition samples from 7 different ICUs, wards and homes, in Jakarta from April to June 2012.  Macronutrient accuracy was assessed by comparing energy, carbohydrate, protein and fat to their nutritional fact labels. The macronutrient accuracy was considered to be good if the deviation was <10% and bad if >10%. Microbial contamination was considered to be acceptable if the contamination in enteral formula by coliform was <3 MPN/mL, total plate count (TPC) <10 CFU/mL, and Staphylococcus aureus < 10 CFU/mL. Results Homebrew had bad accuracy in calorie, carbohydrate and fat; commercial powder enteral formula had slightly bad accuracy in fat; ready-to-use enteral formula had bad accuracy in carbohydrate and fat. There was no sample contaminated by Staphylococcus aureus.  Contamination by coliform and TPC was most acceptable in ready-to-use enteral formula than others, and the least in homebrew. Conclusions Commercial and ready-to-use enteral nutrition are more acceptable than homebrew in macronutrients accuracy and microbial contamination status.

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