scholarly journals Nutritional and microbiological quality of germinated soy flour

2016 ◽  
Vol 51 (3) ◽  
pp. 167-174 ◽  
Author(s):  
MM Rahman ◽  
MM Rahman ◽  
UF Shahjadee ◽  
AZ Rupa ◽  
MN Hossain
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Raw Material ◽  
Soy Flour ◽  
Total Bacterial Count ◽  
Salmonella Spp ◽  
Fecal Indicator

This investigation was carried out to evaluate the nutritional and microbiological quality of germinated soy flour. Protein content of germinated soy flour was 6.90% higher than the non-germinated soy flour. Essential amino acids content, including Lysine, Valine and Threonine was increased by 8.53%, 8.50% and 7.93% respectively. In addition, vitamin B2 and iron contents were also increased by 14.29% & 8.80% respectively, compared to non-germinated soy flour. Germination  resulted in nutritionally enriched soy flour as compared to non-germinationated one. The microbiological quality parameters including total bacterial count, total coliform count, fecal indicator Escherichia coli and yeast & mold count was found to be within acceptable level throughout the 6 months of storage at ambient temperature. No food borne pathogen including Salmonella spp. Staphylococcus aureus was detected. Furthermore, spore forming bacteria including Bacillus cereus was not detected in any of the germinated soy flour sample tested. In addition, fungal metabolites including aflatoxins B1, B2, G1 and G2 could not be detected in any sample. Nutritional and microbiological finding of this study, indicate the germinated soy flour could be used as raw material or ingredient for making diverse food and bakery products.Bangladesh J. Sci. Ind. Res. 51(3), 167-174, 2016

Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy

2020 ◽  
Vol 187 (7) ◽  
pp. e50-e50
Author(s):  
Benedetta Bottari ◽  
Elena Bancalari ◽  
Annalisa Barera ◽  
Sergio Ghidini ◽  
Monica Gatti
Keyword(s):  
Feeding Strategy ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Limit Set ◽  
Human Pathogens ◽  
Pet Food ◽  
Pet Owners ◽  
Larger Sample

BackgroundBiologically appropriate raw food (BARF) diet is becoming more and more popular among pet owners in Europe. However, there are documented microbiological risks associated with raw feeding, and this study aimed to determine the presence of human pathogens in commercially frozen BARF products sold in Italy.MethodsSalmonella species, Escherichia coli O157:H7, Listeria monocytogenes and Campylobacter species were identified. The general microbiological quality of BARF products and hygiene were also evaluated. Sample size was limited and therefore the study may not be representative of a larger sample.ResultsNone of the tested samples showed total bacterial count (TBC) higher than the limit set to consider a sample unacceptable. However, 14 out of 21 samples showed TBC higher than the limit set to consider a sample marginally acceptable. A high percentage of samples were contaminated by the aforementioned pathogens, highlighting the need for pet owners to be aware of the risks of this feeding strategy both to themselves and to their pets.ConclusionsConsidering that BARF diet meals can be prepared at home using the hands, as well as tools and spaces that could be shared, guidelines on safer handling of these pet food products should be recommended by veterinarians and nutritionists.

scholarly journals Infrared drying of herbs (Research Note)

1999 ◽  
Vol 8 (1) ◽  
pp. 19-27 ◽  
Author(s):  
K. PÄÄKKÖNEN ◽  
J. HAVENTO ◽  
B. GALAMBOSI
Keyword(s):  
Near Infrared ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Mentha Piperita ◽  
Petroselinum Crispum ◽  
Total Bacterial Count ◽  
Residual Water ◽  
Infrared Drying ◽  
Angelica Archangelica

Drying experiments on peppermint (Mentha piperita L.), anise hyssop (Agastache foeniculum L.), parsley (Petroselinum crispum L.) and garden angelica (Angelica archangelica L.) were conducted using near infrared drying, operating at a product temperature of 35-50°C. The oil content, composition and residual water content of the dried herbs were determined. The microbiological quality of the fresh and the dried material was determined for total bacterial count and coliforms, moulds and yeasts. The results indicate that infrared radiation is has potential for drying herbs since it is gentle and shortens the processing time.

scholarly journals CHARACTERIZE OF PRODUCTION SYSTEMS AND MILK QUALITY OF PRODUCTION UNITS IN THE SEMIARID REGION OF CEARÁ

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Ângela Maria de Vasconcelos ◽  
Daniele Alves de Farias ◽  
Tereza Cristina Lacerta Gomes ◽  
Aline Vieira Landim ◽  
Robson Mateus Freitas Silveira ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Production Systems ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Milk Quality ◽  
Semiarid Region ◽  
Total Bacterial Count

Abstract The aim of this study was to characterize the production systems and milk quality of eight milk production units (MPU) in the semiarid region of the state of Ceará, Brazil. Individual interviews were conducted through a questionnaire on the characteristics of the properties and production systems. Samples of milk and water were collected for a period of 12 months. Four MPUs were classified as semi-specialized and four as non-specialized. No differences were observed in milk composition between the two production systems, and both showed protein, fat, and solids-not-fat levels. Differences were observed for somatic cell count. The semi-specialized systems showed an average somatic cell and total bacterial count which is above the limit established by the 62nd Normative Instruction. All water samples showed presence of Escherichia coli. Somatic cell count was positively correlated (fat) and negatively (lactose). For total bacterial count, correlations were negative for fat, total solids, and somatic cell count. The microbiological quality of milk is not in accordance with the 62st and 7th Normative Instructions. The specialization of the production systems did not result in improved microbiological aspects of milk.

scholarly journals Salmonella spp. in liver processing in a pig slaughterhouse in the south of Brazil

2021 ◽  
Vol 10 (2) ◽  
pp. e56110210746
Author(s):  
Catia Cristine Urnau Vivian ◽  
Eliezer Avila Gandra ◽  
Ivan Ricardo Carvalho ◽  
Andressa Cristina Datsch Demari ◽  
Gislaine Regina Rodrigues ◽  
...  
Keyword(s):  
At Risk ◽  
Microbiological Quality ◽  
Rio Grande ◽  
Raw Material ◽  
Cross Contamination ◽  
Rio Grande Do Sul ◽  
Salmonella Spp ◽  
South Of Brazil ◽  
Processing Steps

The objective of the work was to evaluate the presence of Salmonella spp. during the slaughter and processing of swine giblets (Pork Liver) in a slaughterhouse in Rio Grande do Sul, identifying which stages have the highest occurrence of contamination. The research was carried out in a pig slaughterhouse in the state of Rio Grande do Sul. The collections were carried out on the surfaces of the carcasses, utensils, equipment, tables and gloves of the handlers during the slaughter process and collection of the final product. In the study carried out of a total of 72 samples from the analyzed carcasses, 18 presented the presence of Salmonella spp., Resulting in a frequency of 25% of samples with the presence of the bacterium and 75% with the absence of Salmonella spp. The results presented may be related to contamination of the raw material or cross contamination during the process, which occur in the slaughterhouse along the slaughter line. It is determined that the critical stages with prevalence of Salmonella spp. are the bleeding, before the scalding tank and in the evisceration. Scalding and buckling proved to be effective operations in reducing the bacteria in the carcasses. The level of contamination after evisceration is at risk of cross contamination. It is essential to hygienic sanitary care in the processing steps, maximizing the microbiological quality of the final product.

scholarly journals MICROBIOLOGICAL QUALITY ASSESSMENT OF RAW COWS MILK IN PESHAWAR DISTRICT

2021 ◽  
Vol 29 (03) ◽  
pp. 112-115
Author(s):  
Aziza Alam ◽  
Ambreen Akhtar ◽  
Ismail Alam Khan ◽  
Rubeena Gul ◽  
Rozina Rehman ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Sampling Technique ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Salmonella Spp ◽  
Health Authorities ◽  
Microbial Analysis ◽  
Multistage Sampling

  Objectives To study the microbial analysis of raw cow's milk collected from selling points of Peshawar. Materials and methods: A total of 80 aseptically raw milk samples were collected by multistage sampling technique from four towns of Peshawar in sterile glass bottles and stored in ice container for laboratory analysis at Agriculture University Peshawar. Microbial analysis was performed on plate count and samples were screened for staph aureus, E.coli spp, and salmonella spp. Microbiological load was tested and the data were analyzed by Statistical Package for Social Sciences (SPSS) version 20. Results: The microbial analysis of milk revealed contamination of milk and most prevalent bacteria was Escherichia coli (26.2%) and least prevalent was Salmonella spp (3.75%). Conclusion Although the presence of E.coli spp, staph spp and salmonella spp. indicate that the milk is contaminated but found that total bacterial count was within  permissible limit. If not controlled in time will lead to public health issues. This highlights an urgent need to adopt good sanitary practices and monitoring of milk from production to distribution by the health authorities.

scholarly journals Bacteriological Quality of Marketed Mola Fish, Amblypharyngodon Mola From Dhaka Metropolis

2012 ◽  
Vol 40 (1) ◽  
pp. 77-88 ◽  
Author(s):  
Saima Sharif Nilla ◽  
Md Anisur Rahman Khan ◽  
Md Mahmudur Rahman Khan ◽  
Dewan Ali Ahsan ◽  
Md Ghulam Mustafa
Keyword(s):  
Antibiotic Sensitivity ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Quality Analysis ◽  
Total Bacterial Count ◽  
Local Market ◽  
Bacteriological Quality ◽  
Sensitivity Pattern ◽  
Fish Samples

The bacteriological quality of mola fish (Amblypharyngodon mola) from three local fish markets as fresh and as frozen from three departmental chain shops of Dhaka metropolis were analyzed. The microbial quality parameters varied with different sources and the quality was found to be poor for local market fish samples. In total 24 samples were considered for bacteriological quality analysis and 10 pathogenic isolates for antibiotic sensitivity test to 12 antibiotics. The total bacterial count ranged from 1.8 ± 0.25×104 to 6.5 ± 0.75 × 106 cfu/g for fresh and 5.5 ± 0.55 × 103 to 7.0 ± 0.80 × 105 cfu/g for frozen mola. The highest total coliform count of mola was 8.0 ± 0.55 × 104 and 6.1 ± 0.40 × 103 cfu/g for local market and departmental chain shop, respectively. All fresh and frozen samples were observed having high quantity of E. coli above 102 cfu/g. Furthermore, Salmonella-Shigella was identified in 67% samples (75% of fresh and 58% of frozen  samples) varied from 0.9 ± 0.00 ×102 to 5.3 ± 0.30 × 103 cfu/g whereas Vibrio spp.was confirmed in 79% samples (83% of fresh and 75% of frozen samples) of which  90% samples exceeded 102 cfu/g. Similar pattern was observed in Staphylococcus spp. with 83% of fresh and 58% of frozen samples (63% of total samples) beyond 103 cfu/g. In case of antibiotic sensitivity pattern of the indicator and pathogenic isolates, all of them were resistant to amoxicillin and penicillin. Most of the isolates were sensitive to bacitracin, ciprofloxacin, erythromycin and streptomycin. The findings proved that mola fish under this study was more or less  contaminated and local fish market samples were highly privileged with food borne pathogens which confirmed the unhygienic condition of the market as well as the  presence of antibiotic resistance bacteria in mola fish may threat to public health safety. DOI: http://dx.doi.org/10.3329/bjz.v40i1.12897 Bangladesh J. Zool. 40(1): 77-88, 2012

scholarly journals Seasonal Variation in Microbial Contamination of Various Food Items in Karachi

2021 ◽  
Vol 64 (1) ◽  
pp. 75-80
Author(s):  
Afsheen Aqeel ◽  
Tanveer Abbas ◽  
Zulfiqar Ali Mirani ◽  
Tooba Naveed ◽  
Niaz Ahmed ◽  
...  
Keyword(s):  
Seasonal Variation ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Food Samples ◽  
Total Bacterial Count ◽  
Food Items ◽  
Autumn Season

The present study was carried out to investigate the effects of seasonal variation on the microbiological quality of various food items collected from Karachi, Pakistan. A total of two thousand food samples were collected during summer, winter, spring, and autumn season and analyzed for total bacterial count (TBC), total Califarm count (TCC), Fecal califarm count (FCC), mould and yeast count (MYC) and Salmanella spp. The highest percentage of unfit samples was recorded during summer i.e. 25.95%, while the lowest value 11.24% and samples were found unfit in terms of total bacterial count during winter. Furthermore, 24.25% of samples were unsatisfactory during the autumn season followed by spring i.e. 14.54%. Moreover, findings further demonstrated that MYC was observed higher in all seasons as compared to TBC. None of the samples was found positive for Salmanella spp.    

scholarly journals Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 386
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Adam Figiel ◽  
Maciej Balawejder
Keyword(s):  
Bioactive Compounds ◽  
Crop Production ◽  
Solid Phase ◽  
Quality Parameters ◽  
Raw Material ◽  
Vacuum Microwave ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

scholarly journals Comparative Study on Quality Parameters of Royal Jelly, Apilarnil and Queen Bee Larvae Triturate

2017 ◽  
Vol 74 (1) ◽  
pp. 51
Author(s):  
Rodica MARGAOAN ◽  
Liviu Alexandru MARGHITAS ◽  
Daniel Severus DEZMIREAN ◽  
Otilia BOBIS ◽  
Victorita BONTA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Royal Jelly ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Total Protein Content ◽  
Beneficial Effects ◽  
Long Time ◽  
Soxhlet Method ◽  
Kjeldahl Method

Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans. 

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

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