scholarly journals Comparing the microbial quality of traditional and industrial yoghurts

2020 ◽  
Vol 10 (4) ◽  
pp. 6020-6025 ◽  
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
High Water ◽  
Geotrichum Candidum ◽  
Microbial Quality ◽  
The Matrix ◽  
Microbial Strains ◽  
Bacteria And Fungi ◽  
Microbial Agent

The matrix of milk with high water activity (aw) and neutral pH characterized as a suitable culture for an extensive variety of microbial strains. In this regard, both pathogenic bacteria and fungi are recognized as a main microbial agent that significantly contaminated milk-based products especially yoghurt. Microbial contamination is the most common worry of yoghurt safety that they can effect on the host's healthiness status. The presence of fungi (molds and yeasts) especially Geotrichum candidum (milk mold) in industrial yoghurt and on the equipment of factory is the indicator of weak hygienic situation in producing and packing systems. Some studies have shown that the contamination in traditional yoghurts was greater than industrial ones. Aflatoxins are a cluster of metabolites of molds produced via some toxicogenic strains of Aspergillus such as A. flavus, A. nomius and A. parasiticus foodstuffs. Aflatoxin B1 is the most common mycotoxin in the yoghurt. There is a straight connection between the AFM1 existence in the product and the hazard of diseases in consumers. Accordingly, it is essential to inform fabricators and consumers about the contamination of product to decrease their possible healthiness hazards and commercial concerns. This paper provides an overview of the hygienic quality, presence of Aflatoxins, probiotics, and comparison of the microbial quality in both traditional and industrial yoghurts.

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.

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 Public Health Safety in Relation to Microbiological Quality of Freshly Drawn Cow’s Milk in Bangladesh

2014 ◽  
Vol 12 (2) ◽  
pp. 231-236
Author(s):  
R Khaton ◽  
MA Hasnat ◽  
S Rahman ◽  
MM Rahman
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Total Coliform ◽  
Viable Count ◽  
Microbial Quality ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The aim of the present study was to determine the microbial quality of freshly drawn cow’s milk belonging to the arsenic affected and non-affected areas. In the present work 25 milk sample were collected from five different arsenic affected and non-affected areas. The analysis comprised enumeration of total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The highest total viable count, total coliform count and total staphylococcus count were log 5.894 ± 0.221, log 2.832± 0.129 and log 2.898 ± 0.162 respectively. Staphylococcus spp, Escherichia coli, Pseudomonas spp and Bacillus spp were isolated from the milk samples. Among them Escherichia coli were isolated from the maximum milk samples. It is found that the level of microbial quality in terms of TVC, TCC and TSC were high in arsenic affected areas than arsenic non-affected area. It also found that TVC and TCC were positively correlated with each other. This survey indicates that most of the raw milk samples were not satisfactory in course of public health standard as some pathogenic bacteria were detected from these samples and it is necessary to improve the hygienic practices required for the handling and processing of milk.DOI: http://dx.doi.org/10.3329/bjvm.v12i2.21297 Bangl. J. Vet. Med. (2014). 12 (2): 231-236 

scholarly journals Prevalence of pathogenic bacteria in common salad vegetables of Dhaka Metropolis

2013 ◽  
Vol 41 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Farjana Rahman ◽  
Rashed Noor
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Bacterial Pathogens ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Vbnc Bacteria ◽  
Salad Vegetables

Microbial quality of common salad vegetables (viz. carrot, cucumber, tomato and lettuce) collected from Dhaka metropolis was analysed to detect the presence of bacterial pathogens. The occurrence of huge numbers of fecal coliforms (1.0×104 - 4.09×106 cfu/g), Escherichia coli (1.0×104 - 5.0×108 cfu/g), Staphylococcus aureus (2.0×105 - 5.95×107 cfu/g), and Listeria spp. (1.5×106 - 6.5×107 cfu/g) were detected in all the tested samples. Interestingly, occurrence of viable but non-culturable (VBNC) bacteria was also noticed. DOI: http://dx.doi.org/10.3329/bjb.v41i2.13442 Bangladesh J. Bot. 41(2): 159-162, 2012 (December)

Effects of different steeping methods on the microbial quality of ‘ogi’ produced from Sorghum bicolor (Linn)

2021 ◽  
Vol 16 (3) ◽  
pp. 40-42
Author(s):  
Abiola Stephen Okunade ◽  
Tinuola Tokunbo Adebolu ◽  
Michael Tosin Bayode
Keyword(s):  
Sorghum Bicolor ◽  
Microbial Contamination ◽  
Cold Water ◽  
Bacterial Count ◽  
Hot Water ◽  
Microbial Quality ◽  
The Third ◽  
Sorghum Grains ◽  
Microbiological Techniques

In this study, the effects of different steeping methods on the microbial quality of ‘ogi’ produced from Sorghum bicolor (Linn.) grains were carried out. The sorghum grains were divided into four parts; the first part (Sample A) was steeped with cold water at 30+ 2oC for 72 h and washed with water before milling, the second part (Sample B) was steeped with cold water at 30+2oC for 72 h but was not washed before milling, the third part (Sample C) was steeped with hot water at 30+2oC for 24 h and washed before milling, while the fourth part (Sample D) was steeped with hot water at 30+2oC for 24 h and was not washed before milling. The processed raw ‘ogi’ samples were subjected to standard microbiological techniques to enumerate the microorganisms present. The highest bacterial count of 3.5 x 103cfu/ml was observed in sample B, the highest fungal count of 2.5 x 104 sfu/ml was observed in sample B, while sample C yields the lowest bacterial count of 8.0 x 102 cfu/ml and fungal count of 4.0 x102 sfu/ml. Good hygienic conditions during the processing of the ‘ogi’ must also be employed to reduce the chances of microbial contamination.

scholarly journals Assessment of microbial quality of water in popular restaurants in Sylhet city of Bangladesh

2016 ◽  
Vol 41 (1) ◽  
pp. 115-125 ◽  
Author(s):  
Ayesha Sarker ◽  
Sharmista Dash ◽  
Md Mozammel Hoque ◽  
Sultan Ahmed ◽  
Md Rayhan Shaheb
Keyword(s):  
Drinking Water ◽  
Human Health ◽  
Water Distribution ◽  
Pathogenic Bacteria ◽  
Potable Water ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Great Chance ◽  
Quality Of Water

Microbial contaminations of drinking water constitute a major burden on human health. Interventions to improve the quality of drinking-water provide significant benefits to health. An assessment of microbial quality of water in the samples obtained from different popular restaurants of Sylhet City Corporation, Bangladesh were analyzed in the laboratory. Our aims were to find out the microbial properties of water, to analyze the potable water qualities of the restaurants and also to compare it with different standards to assess the health risk of people. The microbial tests viz. MPN, TVC and total coliform test were studied. Results revealed that all the water samples were fecal contaminated and had a great chance of contamination by other pathogenic bacteria. Results indicated that most of the samples were significantly positive to MPN test and TVC bacteria were highly significant. The risk score for coliform bacteria also remarked high risk for human health according to WHO standards and were not suitable as potable water. Our recommendations are therefore, water supply authority including restaurant owners should take necessary steps for the maintenance of microbial quality of water and microbial assessments should be done very often to leading a hygienic water distribution environment of the city.Bangladesh J. Agril. Res. 41(1): 115-125, March 2016

scholarly journals Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“

2008 ◽  
Vol 56 (5) ◽  
pp. 211-220
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
The Family ◽  
Freezing Period ◽  
Number Of Microorganisms ◽  
Meat Samples ◽  
The Relationship

In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, co­li­forms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.

scholarly journals Pathogenic microorganisms of medicinal herbal drugs

2012 ◽  
Vol 64 (1) ◽  
pp. 49-58 ◽  
Author(s):  
Tatjana Stevic ◽  
Snezana Pavlovic ◽  
S. Stankovic ◽  
Katarina Savikin
Keyword(s):  
Plant Species ◽  
Microbial Contamination ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Herbal Drugs ◽  
Different Types ◽  
Bacteria And Fungi ◽  
Rhizopus Sp ◽  
High Level ◽  
And Storage

All the parts of plants (root, leaf, flower) naturally have a high level of microorganisms, bacteria and fungi, especially molds. Microbial contamination could be a result of inappropriate harvesting, cleaning of the raw plant material, unhygienic processing of the plants, unsuitable transport and storage. After examination of over 40 dried medicinal plant species, the lowest microbial quality was determined for Maydis stigma, Mentha leaf and herb, Equisetum herb, Calendula flower, Urtica leaf, Melissa leaf, Serpylli herb, Chamomilla flower etc. Although mixed infections are recorded with different types of fungus, Fusarium was observed as the most dominant genus in most of the tested drugs, followed by Aspergillus and Alternaria. In addition to these fungi species from the following genera were identified: Phoma, Cephalosporium, Nigrospora, Cladosporium, Epicoccum, Gliocladium, Myrothecium, Cercospora, Phomopsis, Verticillium, Dreschlera (=Bipolaris), Rhizoctonia, Septoria, Trichoderma, Curvularia, Stachybotrys, Trichothecium, Puccinia, Botrytis, Mucor and Rhizopus sp., depending on plant species.

Compound parabolic collector solar disinfection system for the treatment of harvested rainwater

2018 ◽  
Vol 4 (7) ◽  
pp. 976-991 ◽  
Author(s):  
André Strauss ◽  
Brandon Reyneke ◽  
Monique Waso ◽  
Wesaal Khan
Keyword(s):  
Microbial Contamination ◽  
Cost Effective ◽  
Microbial Quality ◽  
Water Infrastructure ◽  
First Flush ◽  
Solar Disinfection ◽  
Point Of Use ◽  
Filtration Step ◽  
Parabolic Collector

Cost-effective SODIS-CPC systems significantly improved the microbial quality of harvested rainwater. These point-of-use treatment systems can be implemented on site where standard water infrastructure cannot be employed. The use of a first flush diverter as a pre-filtration step also reduced microbial contamination.

scholarly journals Bacteriological quality of cage-cultured abalone Haliotis asinina

2021 ◽  
Vol 4 (2) ◽  
pp. 151-159
Author(s):  
Jhonamie A. Mabuhay-Omar ◽  
Genese Divine B. Cayabo ◽  
Lota A. Creencia
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
Enteric Bacteria ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Standard Limit ◽  
Normal Standard ◽  
Vibrio Spp ◽  
Foodborne Infections

Abalone is one of the most highly priced seafood delicacies and prepared in various dishes like breaded, soup, steamed and sashimi. They are susceptible to microbial contamination since it is eaten raw sometimes and pathogenic microorganisms can be hazardous to consumers. The present study was carried out to determine the coliform load and the presence of presumptive pathogenic bacteria in cage-cultured abalone in Taytay, Palawan, Philippines. The study was limited to the detection of coliform and some presumptive pathogenic bacteria in different parts of abalone such as gut, gills and mantle. The result of the study revealed that the count of coliforms present in the mantle and gills of abalone falls within the normal standard limit (7 – 21 MPN 100g-1 sample). On the other hand, the gut of abalone was beyond the standard limit (460 MPN 100g-1 sample). Moreover, the gut of abalone harbors Vibrio spp., Salmonella spp. and Shigella spp. and general enteric bacteria. Foodborne infections caused by Vibrio, Salmonella and Shigella are common in Asia.

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