scholarly journals Avaliação físico-química e microbiológica de doces pastosos de leite comercializados na região de Lavras - MG

2021 ◽  
Vol 4 (3) ◽  
pp. 117-124
Author(s):  
Anderson Henrique Venâncio ◽  
◽  
Bruna Azevedo Balduino ◽  
Fernanda Pereira ◽  
Francielly Corrêa Albergaria ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Analysis ◽  
Food Microbiology ◽  
Microbiology Laboratory ◽  
Coagulase Positive Staphylococcus

The study aimed to evaluate the physicochemical and microbiological quality of five brands of dulce de leche called A, B, C, D and E. The samples were collected in an establishment and taken to the Food Microbiology Laboratory. Aerobic mesophilic microorganisms, fungi, and yeasts, coagulase-positive staphylococcus (CPS) and enterobacteria were quantified. Temperature, pH and acidity were also determined. The results showed that the brands C, D and E are following the legislation. Regarding the physicochemical analysis were adequate. It is emphasized that there must be an inspection and the cleaning of utensils so that the food becomes safe in this way.

scholarly journals AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS E FRUTAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM FORTALEZA (CE)

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
LAURA MARIA BRUNO ◽  
ANA AMÉLIA MARTINS DE QUEIROZ ◽  
ANA PAULA COLARES DE ANDRADE ◽  
NATÁLIA MOURA DE VASCONCELOS ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Minimally Processed ◽  
Total Coliforms ◽  
Vegetable Samples ◽  
Fruit Samples ◽  
Vegetables And Fruits ◽  
Coagulase Positive Staphylococcus

Avaliou-se a qualidade microbiológica de 15 amostras de hortaliças/tubérculos e de 15 amostras de frutas minimamente processadas, comercializadas em Fortaleza (CE). Foram realizadas análises de coliformes fecais e totais, pesquisa de Salmonella sp., contagem total de bolores e leveduras, contagem de Staphylococcus coagulase positiva e contagem total de psicrotróficos. Detectou-se a presença de Salmonella em 66,6% das amostras de hortaliças/tubérculos e em 26% das de frutas. Foi verificado que 13,3% das amostras de hortaliças/ tubérculos apresentaram contagem de coliformes fecais acima do limite estabelecido pela legislação brasileira. Contagens elevadas de coliformes totais, de bolores e leveduras e de psicrotróficos também foram encontradas em ambos os produtos, indicando condições inadequadas de higiene durante o processamento, comprometendo seu armazenamento e sua qualidade microbiológica. MICROBIOLOGICAL EVALUATION OF VEGETABLES AND FRUITS MINIMALLY PROCESSED MARKETED IN FORTALEZA (CE) Abstract The microbiological quality of 15 vegetables and 15 fruits minimally processed samples marketed in Fortaleza - CE (Brazil) was evaluated. The following analyses were carried out: total and fecal coliforms, Salmonella sp., total yeasts and moulds count, coagulase positive Staphylococcus count and total psychrotrophics count. Salmonella was detected in 66.6% of vegetable samples and 26% of fruit samples. Fecal coliforms count higher than legislation limit, it was verified in 13.3% of vegetable samples. High counts of total coliforms, yeasts and moulds and psychrotrophics were also found on both products, showing inadequate hygiene conditions during manufacturing, affecting storage and microbiological quality of minimally processed fruits and vegetables.

scholarly journals Microbiological quality evaluation of ready-to-eat mixed vegetable salad, food ingredients and some water samples from a restaurant in Accra: A case study

2020 ◽  
Vol 20 (06) ◽  
pp. 16669-16688
Author(s):  
Nii Korley Kortei ◽  
◽  
T Annan ◽  
L Quansah ◽  
G Aboagye ◽  
...  
Keyword(s):  
Public Health ◽  
Water Samples ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Food Microbiology ◽  
Plate Count ◽  
Food Ingredients ◽  
Economic Implications ◽  
Microbiological Methods

One serious threat to public health in both developed and developing countries is the microbial contamination of food. This problem poses a great challenge and consequently has economic implications. Causes of microbial contamination are diverse and these may be natural, environmental, or technological. The microbiological quality of most ready-to-eat foods is of great significance to human health because they require minimal or no processing when consumed.The aim of this research was to investigate the microbiological quality of some ready-to-eat mixed vegetable salad foods, ingredients as well as the wash water samples of an urban restaurant located in Accra, Ghana. A total of thirty (30) samples categorized into mixed vegetable salads, foods and water obtained from an urban restaurant in the national capital of Ghana, Accra. They were analyzed at the microbiology laboratory and food microbiology laboratories of School of Allied Health Sciences(UHAS)and Council for Scientific and Industrial Research-Food Research Institute (CSIR-FRI), Ghana,respectively. Standard microbiological methods that are per International Organization for Standardization(ISO) Methods and Nordic Committee on Food Analysis Methods (NMKL) were used in determining the presence and levels of bacteria and fungi.Data obtained were transformed from standard to logarithmic forms and reported as mean+standard deviations. The aerobic plate count samples ranged from 0-4.73 log 10CFU/g. E-coli counts also ranged between 0-2.53 log 10CFU, while Bacillus cereus counts were very low at0-<10log 10CFU/g. Clostridium perfringens and Staphylococcus aureus counts were also very low ranging from0-1.0log10CFU/g.Enterobacteriaceae counts also ranged from 0-1.90 log10CFU/g. Molds and yeasts counts were generally low and ranged from 0-2.48 log 10CFU/g and 0-1.0 log10CFU/g,respectively. None of the samples tested contained Listeria monocytogenes and Salmonella spp. Fungal microbial loads were minimal given the quantities, and were deleterious to the health of consumers. The study revealed that the bacterial loads on mixed vegetable salads, ingredients and water samples used and served by an urban restaurant in Accra were within safe limits according to American Public Health Association (APHA) and International Commission for Microbiological Specifications for Foods (ICMSF) guidelines and,therefore,good for human consumption.

scholarly journals MICROBIOLOGICAL EVALUATION OF PASTY AND SOFT ICE CREAM

2021 ◽  
Vol 24 (1cont) ◽  
Author(s):  
Débora Rodrigues Silveira ◽  
Thamíris Pereira De Moraes ◽  
Jannifer Scheffer Oliveira ◽  
Cláudio Dias Timm
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Storage Process ◽  
Thermotolerant Coliforms ◽  
Ice Creams ◽  
Coagulase Positive Staphylococcus

Ice creams are susceptible to contamination by handling and bad hygiene conditions during the storage process and the fraction for sale, once those can be means of diseases. This survey’s objective was to evaluate the microbiological quality of ice creams sold in bulk, of the pasty and soft types, offered for consuming. Thirty samples of pasty ice cream, sold in bulk, and thirty samples of soft ice cream were analyzed by counting thermotolerant coliforms, coagulase-positive Staphylococcus, and researching the presence of Salmonella. During the survey, were found ten (33%) samples of pasty ice cream and five (16%) samples of express ice cream out of the limits established by the Brazilian law. Salmonella was found in four samples. These results are an alert to the need of a bigger attention to the microbiological quality of ice creams, in order to ensure the consumer’s security.

scholarly journals Elaboração e caracterização físico-química e microbiológica da farinha da palma (Opuntia fícusindica Mill) em diferentes temperaturas

2015 ◽  
Vol 10 (2) ◽  
pp. 30
Author(s):  
D. S. Severo ◽  
A. S. Araújo ◽  
J. N. V. Deodato ◽  
C. C. M. Silva ◽  
G. S. Alves
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Analysis ◽  
Human Consumption ◽  
Sustained Development ◽  
Productive Potential ◽  
Different Temperatures ◽  
Semi Arid Region ◽  
Semi Arid

<p>A Palma forrageira (<em>Opuntia fícusindica</em> Mill) é uma cactácea originária do México, porém bastante cultivada na região semiárida do nordeste. Na alimentação humana, geralmente, são usados em preparações culinárias os brotos de palma, os frutos <em>in natura</em> ou processados. Uma das maneiras de diversificar o uso da palma forrageira seriam a secagem e sua transformação em farinhas para incorporação em diversos produtos. Desta forma o objetivo deste trabalho foi avaliar a qualidade físico-química e microbiológica da farinha. As amostras foram coletadas na zona rural e transportadas para o laboratório do Centro Vocacional e Tecnológico /UFCG – Campus Pombal – PB, as mesmas foram desidratadas até a total retirada da umidade em estufa de circulação de ar nas seguintes temperaturas: 70, 80 e 90 °C, posteriormente passaram por um liquidificador industrial, em seguida por um moinho de facas para a obtenção da farinha. Após a obtenção foram realizadas as análises microbiológicas e analises físico-químicas. O emprego na alimentação humana, a palma forrageira é um grande potencial produtivo do Semiárido com alternativas sustentadas de desenvolvimento.</p><p><strong><em>P</em></strong><strong><em>reparation and physical chemistry and microbiological characterization of flour palm ( Opuntia fícusindica Mill ) at different temperatures</em></strong></p><pre><strong>Abstract: </strong>The Spineless cactus ( Opuntia fícusindica Mill ) is a cactaceous originally from Mexico, but rather grown in semi-arid region of the northeast. For human consumption, generally, they are used in culinary preparations the palm shoots, os frutos in natura ou processados. One way to diversify the use of cactus would be drying and processing into meal for incorporation into various products. Thus the aim of this study was to evaluate the physical - chemical and microbiological quality of the flour. The samples were collected in the countryside and transported to the laboratory and Technological Vocational Center / UFCG - Campus Pombal - PB, they have been dewatered to the full withdrawal of moisture in air circulating oven at the following temperatures: 70, 80 and 90 ° C, subsequently passed through an industrial blender, then by a slicer to obtain the flour. After obtaining it was conducted microbiological analyzes and physicochemical analysis. Employment in food , the cactus is a great productive potential with the Semi-Arid alternatives sustained development.</pre>

scholarly journals Microbiology of Sandwiches: “Street – Foods” and “Fast – Foods”

2020 ◽  
pp. 31-36
Author(s):  
Ana Claudia Chesca ◽  
Karina Damião Brandão ◽  
Carolina Bragine Mangucci
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Food Microbiology ◽  
Fecal Coliforms ◽  
Fast Foods ◽  
High Consumption ◽  
Food Offering ◽  
The University ◽  
Microbiological Analyses ◽  
Coagulase Positive Staphylococcus

Aims: The aim of this study was to investigate the microbiological quality and the presence of pathogens in sandwiches from different snack bars. Study Design: Foods ready for consumption present a composition which facilitates their deterioration and care from production to consumption ensures its quality. The sandwich is a product of high consumption for its easy acquisition and despite its immediate consumption the sandwich can be considered a food offering risk to the consumers because it is composed of different ingredients that require excessive manipulation. Place and Duration of Study: Food Microbiology Laboratory - University of Uberaba. Methodology: For this study, 30 samples of this product were collected from the popular snack bars, street-foods and reputable fast-foods chains in Uberaba trade. The samples were transported to the Laboratory of Food Microbiology of the University of Uberaba in isotherm boxes filled with ice where they were kept under refrigeration until the time of analysis. The microbiological analyses were done according to the methods proposed by Vanderzant and Splittstoesser (1999) and Silva et al. (2007). Results: From the total of the samples analyzed, 36.6% presented fecal coliforms and Salmonella sp.; 46.6% presented coagulase-positive Staphylococcus and 30% Bacillus cereus. There was no presence of sulphite-reducing clostridium. Conclusion: The presence of coagulase-positive Staphylococcus aureus indicates the lack of hygiene by food handlers because it is a living microorganism from the nasopharynx and the presence of Salmonella sp. and fecal coliforms indicate poor hygiene and sanitary handling. The improper handling and lack of care in relation to good practices favor the food poisoning.

scholarly journals Assessment of the Hygienic Quality of Meals Served in Hospital: Case of the Main Hospital of Dakar (Senegal)

2019 ◽  
Vol 8 (1) ◽  
pp. 38
Author(s):  
Abdelsalam Adoum Doutoum ◽  
Djamalladine Mahamat Doungous ◽  
Abdelsalam Tidjani ◽  
Hamadou Abba ◽  
Balde Jupiter ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Food Microbiology ◽  
Fecal Coliforms ◽  
Animal Products ◽  
Main Hospital ◽  
Hygienic Quality

Hospitals have an optimal growth conditions for some germs, because of the high relative humidity and relatively high temperature. These germs, which are found in foods served in hospitals, could cause food poisoning in hospitalized patients. To help improve the hygienic quality of meals and to prevent risks related to social catering, we have chosen to conduct a study on the microbiological quality of meals served at the Main Hospital of Dakar. A total of 100 samples of hot meals were processed in the food microbiology laboratory of the Inter-State School of Veterinary Sciences and Medicine (EISMV) in Dakar. The following results were obtained: 56% of unsatisfactory samples, 40% are acceptable, 4% unsatisfactory, according to the microbiological criteria of the French Republic, which must satisfy certain animal or animal products. For the various flora sought, the percentages of samples exceeding the acceptability threshold are as follows: 10% for the total flora, 35% for the faecal coliforms, 1% for the sulfito-reducting anaerobes. Meals are fairly contaminated by fecal coliforms. It is therefore clear that the rate of bacterial contamination of meals is quite high, especially by fecal coliforms.

scholarly journals PENERAPAN HIGIENE SANITASI JASA BOGA PADA KATERING GOLONGAN A2 DAN GOLONGAN A3 DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH

2016 ◽  
Vol 11 (1) ◽  
pp. 1 ◽  
Author(s):  
Karina Septea Asie Sawong ◽  
Dini Ririn Andrias ◽  
Lailatul Muniroh
Keyword(s):  
Food Safety ◽  
Rapid Development ◽  
Microbiological Quality ◽  
Health Department ◽  
Food Microbiology ◽  
Primary Data ◽  
Quality Of Food ◽  
Observational Design ◽  
Safety Cases

The rapid development of new caterings without followed by supervision from the authorities in term of food safety could lead to food safety cases. This study aimed to analyze the application of hygiene sanitation in catering class A2and A3 in Palangka Raya. This research was conducted with descriptive observational design non-hypothesis. The primary data obtained through interview about characteristics of catering at 10 selected caterings (3 caterings class A2 and 7 caterings class A3) and observation of building, sanitary facilities, equipments, food handlers, foods, principles of hygiene and sanitation, and quality of food microbiology. Sample was selected based on purposive technique. Data were analyzed descriptively. The result showed entire catering still does not meet physical requirements in the application of hygiene sanitation catering (catering group A2 grades 70-74; class A3 grades 74-83). The application of principles hygiene and sanitation each variable in several caterings was met requirements. Assessment of the microbiological quality of vegetables menu in 3 caterings shows number of bacteria E.coli were 0/g. The conclusion of research in general is that principle the application of hygiene sanitation principle and microbiological quality are met by the catering class A2 and A3 in Palangka Raya. However, the physical feasibility still needs to be improved. Application of hygiene and sanitation in caterings are expected to be a reference to obtain hygiene certifi cate acceptance as well as information to Health Department for verify the application of hygiene and sanitation catering in Palangka Raya.Keywords: E.coli, hygiene and sanitation, catering

scholarly journals Microbiological Quality of Tomatoes (Solanum lycopersicum L.) Sold in the Markets of Korhogo (Côte d’Ivoire)

2021 ◽  
pp. 13-24
Author(s):  
Yao Konan Mathurin ◽  
Kambire Ollo ◽  
Yoro Thierry Dezay ◽  
Traore Safiatou ◽  
Rose Koffi-Nevry
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Quality Control ◽  
Solanum Lycopersicum ◽  
Microbiological Quality ◽  
Microbiology Laboratory ◽  
Total Coliforms ◽  
Solanum Lycopersicum L ◽  
The City

Aims: The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (Solanum lycopersicum L.) sold on the markets of the city of Korhogo. Place and Duration of Study: The analyses were carried out at the microbiology laboratory of Peleforo Gon Coulibaly University during the months of October, November and December 2020. Methodology: Germs such as molds, yeasts, mesophilic aerobic germs, total coliforms, Staphylococcus aureus, Escherichia coli and Clostridium were tested and enumerated on 40 tomato samples from the markets of Haoussabougou, Koko, Sinistré and the big market according to conventional microbiology methods. Results: The average loads of molds and yeasts range from 1.2x104 to 6x105 CFU/g. The average loads of mesophilic aerobic germs vary from 2.3x104 to 2.3x105 CFU/g. The highest loads recorded for Staphylococcus aureus and total coliforms were 3.1x104 CFU/g and 1.5x104 CFU/g respectively. Escherichia coli (4x101 CFU/g) was isolated only from tomatoes collected in Haoussabougou. As for the Clostridium genus, it was not detected on all the tomatoes analyzed. Conclusion: In general, the microbial loads of the analyzed samples are higher than the accepted norm. Thus, the tomatoes sold on the markets of the city of Korhogo have an unsatisfactory microbiological quality. It is advisable to clean, disinfect and rinse these tomatoes carefully with drinking water before consuming them raw.

scholarly journals Microbiological quality of colonial cheese sold in Porto Alegre-RS

2019 ◽  
Vol 40 (2) ◽  
pp. 639
Author(s):  
Thais de Campos Ausani ◽  
Graciela Volz Lopes ◽  
Eduardo de Freitas Costa ◽  
Luís Gustavo Corbellini ◽  
Marisa Cardoso
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Porto Alegre ◽  
Salmonella Spp ◽  
Unsuitable Samples ◽  
Cheese Production ◽  
Coagulase Positive Staphylococcus

Colonial cheese is a traditional dairy product in southern Brazil and is commonly purchased by the citizens of Porto Alegre. However, there is still a lack of technical regulation of colonial cheese, and there is little information about the microbiological quality of this product at the retail level. Thus, the objectives of this study were to (i) evaluate compliance with the legal microbiological standards of colonial cheese sampled from street fairs and the central market of the city of Porto Alegre; (ii) statistically test the hypothesis of an association between noncompliance with the standards and local purchasing (street fairs or central market); (iii) estimate the number of Listeria spp. and Listeria monocytogenes in the positive samples; and (iv) characterize the L. monocytogenes strains by serotyping and macrorestriction (PFGE). For this purpose, 205 cheese samples belonging to 17 different brands were analyzed. The microbiological analyses were conducted according to ISO standardized protocols for the detection of L. monocytogenes and Salmonella spp. or by enumeration of coagulase-positive Staphylococcus and coliforms at 45°C. Among the samples, 47.31% did not comply with at least one of the microbiological standards established by the Brazilian legislation and were thus unsuitable for human consumption. Regarding the coliforms at 45ºC and coagulase-positive Staphylococcus, 10.73% and 40.48% of the samples presented higher counts than the legal parameter, respectively. There was no association between the frequency of samples with coagulase-positive Staphylococcus counts above the legal parameter and local of purchasing; however, the commercial brand influenced the frequency of unsuitable samples. This may indicate failures of hygiene during cheese production. Salmonella spp. were not detected. Listeria monocytogenes was isolated from 2.9% of the samples. The estimated average populations of Listeria spp. and L. monocytogenes were low in the positive cheese samples at -3.3 log CFU g?1 and -2.26 log CFU g?¹, respectively. The strains of L. monocytogenes belonged to serovars 1/2a, 1/2b and 1/2c and could be grouped into five pulsotypes with no evident epidemiological relation among them. The results demonstrate the need to improve the hygiene procedures during colonial cheese production and to strengthen monitoring at the dairy plants and retail levels.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas
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