scholarly journals Effects of gamma irradiation on the shelf-life of frozen tiger shrimp, Penaeus monodon (Fabricius, 1798)

2016 ◽  
pp. 10-15
Author(s):  
MG Mustafa ◽  
MA Hossain ◽  
MJ Alam ◽  
MMR Khan ◽  
SS Nilla ◽  
...  
Keyword(s):  
Shelf Life ◽  
Penaeus Monodon ◽  
Storage Period ◽  
Bacterial Count ◽  
Total Coliform ◽  
Treatment Quality ◽  
Total Bacterial Count ◽  
Tiger Shrimp ◽  
Before And After ◽  
High Doses

The effects of three levels of irradiation (3, 6 and 9 KGy) during storage period (0, 15, 30, 45, 60, 75 and 90 days) were evaluated in frozen tiger shrimp, Penaeus monodon. Biochemical composition was analyzed before and after treatment. Quality of tiger shrimp was assessed through organoleptic, chemical (Total Volatile Nitrogen, TVN and Trimethylamine, TMA) and microbiological (Total Bacterial Count (TBC); Total Mold Counts (TMC); Total Yeast Count, (TYC); Total Coliform Count, (TCC) and Salmonella count) evaluation at an interval of 15 days during the storage period. High doses of radiation affected on the texture of fish. While, the maximum shelf life was observed for 9 KGy irradiated sample. All the samples were acceptable during 90 days of storage period because the upper limit of all spoilage indicators did not exceed the recommended values.International Journal of Natural Sciences (2014), 4(1) 10-15

scholarly journals Environmental Contaminants in Hospital Settings and Progress in Disinfecting Techniques

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Gabriele Messina ◽  
Emma Ceriale ◽  
Daniele Lenzi ◽  
Sandra Burgassi ◽  
Elena Azzolini ◽  
...  
Keyword(s):  
Bacterial Count ◽  
First Aid ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Healthcare Associated Infections ◽  
Hospital Units ◽  
Signed Rank ◽  
Before And After ◽  
Healthcare Associated

Medical devices, such as stethoscopes, and other objects found in hospital, such as computer keyboards and telephone handsets, may be reservoirs of bacteria for healthcare-associated infections. In this cross-over study involving an Italian teaching hospital we evaluated microbial contamination (total bacterial count (TBC) at 36°C/22°C,Staphylococcusspp., moulds,Enterococcusspp.,Pseudomonasspp.,E. coli, total coliform bacteria,Acinetobacterspp., andClostridium difficile) of these devices before and after cleaning and differences in contamination between hospital units and between stethoscopes and keyboards plus handsets. We analysed 37 telephone handsets, 27 computer keyboards, and 35 stethoscopes, comparing their contamination in four hospital units. Wilcoxon signed-rank and Mann-Whitney tests were used. Before cleaning, many samples were positive forStaphylococcusspp. and coliforms. After cleaning, CFUs decreased to zero in most comparisons. The first aid unit had the highest and intensive care the lowest contamination (P<0.01). Keyboards and handsets had higher TBC at 22°C (P=0.046) and mould contamination (P=0.002) than stethoscopes. Healthcare professionals should disinfect stethoscopes and other possible sources of bacterial healthcare-associated infections. The cleaning technique used was effective in reducing bacterial contamination. Units with high patient turnover, such as first aid, should practise stricter hygiene.

scholarly journals Is it Possible to Sanitize Athletes' Shoes?

2015 ◽  
Vol 50 (2) ◽  
pp. 126-132 ◽  
Author(s):  
Gabriele Messina ◽  
Sandra Burgassi ◽  
Carmela Russo ◽  
Emma Ceriale ◽  
Cecilia Quercioli ◽  
...  
Keyword(s):  
Fungal Infections ◽  
Bacterial Count ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
E Coli ◽  
Enterococcus Spp ◽  
Before And After ◽  
Unpleasant Odor ◽  
Staphylococcus Spp

Context: Footwear should be designed to avoid trauma and injury to the skin of the feet that can favor bacterial and fungal infections. Procedures and substances for sanitizing the interior of shoes are uncommon but are important aspects of primary prevention against foot infections and unpleasant odor. Objective: To evaluate the efficacy of a sanitizing technique for reducing bacterial and fungal contamination of footwear. Design: Crossover study. Setting: Mens Sana basketball team. Patients or Other Participants: Twenty-seven male athletes and 4 coaches (62 shoes). Intervention(s): The experimental protocol required a first sample (swab), 1/shoe, at time 0 from inside the shoes of all athletes before the sanitizing technique began and a second sample at time 1, after about 4 weeks, April 2012 to May 2012, of daily use of the sanitizing technique. Main Outcome Measure(s): The differences before and after use of the sanitizing technique for total bacterial count at 36°C and 22°C for Staphylococcus spp, yeasts, molds, Enterococcus spp, Pseudomonas spp, Escherichia coli, and total coliform bacteria were evaluated. Results: Before use of the sanitizing technique, the total bacterial counts at 36°C and 22°C and for Staphylococcus spp were greater by a factor of 5.8 (95% confidence interval [CI] = 3.42, 9.84), 5.84 (95% CI = 3.45, 9.78), and 4.78 (95% CI = 2.84, 8.03), respectively. All the other comparisons showed a reduction in microbial loads, whereas E coli and coliforms were no longer detected. No statistically significant decrease in yeasts (P = .0841) or molds (P = .6913) was recorded probably because of low contamination. Conclusions: The sanitizing technique significantly reduced the bacterial presence in athletes' shoes.

scholarly journals EFFECTS OF PRESERVATIVE TREATMENTS ON THE MICROBIOLOGICAL AND STORAGE QUALITY OF TIGER NUT MILK DRINK

2021 ◽  
Vol 5 (11) ◽  
Author(s):  
Olofu A. Victor ◽  
Adeshina O. Gbonjubola ◽  
O. Busayo ◽  
Mshelia M. Bata
Keyword(s):  
Shelf Life ◽  
Standard Procedure ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
Storage Quality ◽  
Microbial Stability ◽  
Total Fungi ◽  
And Storage

Tiger nut milk drink is a milk-like aqueous extract from tiger nut, which is highly nutritious and is consumed in most parts of the world especially in the Northern part of Nigeria. However, its availability is limited due to its short shelf life. The aim of this present study was to determine the effects of preservatives treatments on the microbiological and storage quality of tiger nut milk drink. Fresh tiger nut milk drink was produced according to the standard procedure with portable water and also with sterile distilled water. The milk was divided into 16 aliquots, kept in a sterile container for analysis of the different treatments, and preservatives were added according to the experimental design. The color, odor and consistency of the milk were observed daily for a period of seven days. The total bacteria count (TBC), total coliform count (TCC), total Staphylococcal count (TSC) and total fungi count (TFC) (yeast and mold) were evaluated every two days to monitor the microbial stability. Fresh tiger nut milk without any treatment spoiled within few hours after production, while the aliquot supplemented with all the preservatives; pasteurized and then stored under refrigerated temperature for up to seven days. The range of total bacterial count was from 8.00×104 -1.20×107 CFU/ml. The most prevalent bacterial isolates were; Escherichia coli (17.79%), Staphylococcus aureus (10.53%) and Micrococcus spp. (9.78%), whereas the dominant fungi were Candida tropicalis (16.27%), Saccharomyces spp. (11.63%) and Aspergillus spp. (11.63%). This study showed that tiger nut milk drink has a rich microbial content which affects its shelf life and the addition of natural (spices) and chemical preservatives is important to stabilize the drink; thus there is an urgent need to standardize the use of preservatives.

scholarly journals Shelf-Life of Indian White Shrimp Fenneropenaeus indicus Stored in Different Icing Conditions

2017 ◽  
Vol 26 (2) ◽  
pp. 45-60
Author(s):  
Mamdoh T. Jamal and T. A. Bin Alshekh AbuBakar Mamdoh T. Jamal and T. A. Bin Alshekh AbuBakar
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Bacterial Count ◽  
Sensory Characteristics ◽  
White Shrimp ◽  
Total Bacterial Count ◽  
Ph Values ◽  
Deterioration Rate ◽  
Fenneropenaeus Indicus ◽  
Penaeus Indicus

The Shelf-life of farmed Indian white shrimp Fenneropenaeus indicus, formerly Penaeus indicus stored in ice using three different ratios of ice for 22 days was evaluated. During the storage period, changes in sensory characteristics, TMA-N levels, pH values and total bacterial count (TBC) were investigated, where the results showed a clear deterioration in the appearance, texture and odor of F. indicus from the 10th day in the samples stored at a shrimp to ice ratio of 1:1 and from the 12th day in the samples stored at a ratio of 1:2, while no such deterioration was observed in the samples stored at ratio of 1:3 until the 18th day of storage. The TMA-N levels increased with time during the icing storage. The TBC of the normal flora in the flesh of F. indicus increased with the time of storage. Changes in the sensory characteristics were associated with the changes in TMAN, pH and TBC, showing that the 1:2 ratio did not significantly extend the shrimp shelf-life compared to 1:1, whereas 1:3 significantly delayed the deterioration rate of quality, providing the longest shelf-life and the highest quality shrimp. The shelf-life extended to 9, 11 and 17 days at ratios of 1:1, 1:2 and 1:3 (shrimp to ice), respectively. Therefore, for storage purposes in ice, using a large amount of ice at a 1:3 ratio is recommended, as it extended the shelf-life to the greatest extent in this study.

scholarly journals Effect of Antimelanotic Treatment and Vacuum Packaging on Melanosis and Quality Condition of Ice Stored Farmed Tiger Shrimp (Penaeus monodon)

2014 ◽  
Vol 11 (2) ◽  
pp. 33-47 ◽  
Author(s):  
Vijay Kumar Reddy ◽  
Pradnya A Shinde ◽  
Faisal R Sofi ◽  
Piyusha S Shelar ◽  
SB Patange
Keyword(s):  
Shelf Life ◽  
Penaeus Monodon ◽  
Storage Period ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Vacuum Packaging ◽  
Storage Life ◽  
The Other ◽  
Tiger Shrimp

The objective of the study was to evaluate the effect of vacuum packaging in combination with antimelanotic treatment on quality characteristics and melanosis in farmed tiger shrimp (Penaeus monodon) collected from Ratnagiri region of Maharashtra. The processed shrimps were treated with sulfite mixture in water (30 g kg-1) and divided into two lots each with 250 shrimps. One of them was vacuum packed, the other was air packed and stored under ice. The ice stored shrimps were analyzed for quality attributes and melanosis for a period of 27 days. The treated vacuum packed shrimps had a shelf life of 24 days, whereas air packed shrimp had 16 days only. Melanosis was absent in the shrimps from both the lots throughout the storage period. Based on the results, it could be concluded that the combination of antimelanotic treatment (sulphite mixture) and packaging could significantly delay the occurrence of melanosis and increase the storage life of shrimp in ice. DOI: http://dx.doi.org/10.3329/sja.v11i2.18400 SAARC J. Agri., 11(2): 33-47 (2013)

scholarly journals Production of N-acetylglucosamine from Semi Purified Chitinase of Mucor circinelloides that Immobilized by using Agar

2019 ◽  
Vol 21 (2) ◽  
pp. 99
Author(s):  
Lucia Crysanthy Soedirga ◽  
Hardoko Hardoko ◽  
Natasha Vania Widianto
Keyword(s):  
Penaeus Monodon ◽  
Mucor Circinelloides ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp ◽  
Before And After ◽  
Hydrolysis Of

Hydrolysis of chitin into N-acetylglucosamine (NAG) can be done enzymatically by using chitinase enzyme that obtained from the fermentation with chitinolytic molds. Mucor circinelloides is one example of chitinolytic mold that can produce semi purified chitinase enzyme during the fermentation of chitin from black tiger shrimp (Penaeus monodon) shell. The semi purified chitinase enzyme that obtained in this research will be immobilized into the agar polymer to the extent of its stability during NAG production. This research was aimed to investigated the best concentration of agar (3,4,5, and 6%) and the best amount of added enzyme (0.2; 0.4; 0.6; 0.8; and 1 mL) toward the production of NAG. The result showed 0.6 ml of semi purified chitinase that immobilized into 3% of agar can produced NAG within the concentration 1111.667 ppm. Moreover, this enzyme considerably stable before and after immobilization within the value of 4.78 U/mL.

scholarly journals Impact of a disinfecting technique on microbial contamination of computer keyboards and telephone handsets

2013 ◽  
Vol 2 (4) ◽  
pp. 1 ◽  
Author(s):  
Gabriele Messina ◽  
Emma Ceriale ◽  
Sandra Burgassi ◽  
Carmela Russo ◽  
Chiara Defranceschi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Local Health ◽  
Signed Rank ◽  
Colony Forming Units ◽  
Before And After ◽  
Health Care Associated Infections ◽  
Elastic Compound ◽  
Bacteria And Fungi

Background: Computers and telephones are ubiquitous in the hospital and have been shown to be contaminated with potentially pathogenic microorganism. The aim of the study was to determine microbial contamination on computer keyboards and telephone handsets and the effectiveness of a disinfecting technique (DT). Methods: A matched cross-over study, involving an overall of 50 computer keyboards and 50 telephone handsets, was conducted in three hospitals, located in the Local Health Area of Siena (Italy) before and after the use of an innovative DT consisting of a malleable-elastic compound, containing ethanol, which adheres to surfaces, removes dirt and disinfects. Total bacterial count was evaluated and several types of bacteria and fungi were researched pre- and post- use of the DT. Non parametric tests: Wilcoxon signed rank and Mann Whitney, were used, when appropriate. Results: The DT was effective in disinfecting the objects. In fact, Colony-Forming Units (CFUs) decreased to zero in most comparisons. All the comparisons showed significant differences (p<0.001) after the DT, both for computer keyboards and telephone handsets. The only exception was found for molds in telephones (p=0.062). Keyboards emerged to be dirtier than telephones handsets (p<0.05) for several types of bacteria. Conclusions: The data suggest that microbial contamination of keyboards and telephones is considerable. These objects can be a vehicle for Health Care-Associated Infections HAIs and their disinfection should not be neglected. The DT showed to be appropriate for the disinfecting purpose.

scholarly journals The Effect of Using Different Detergents in Cleaning Cows' Udders on The Microbial Content of Produced Milk

2018 ◽  
Vol 10 (3) ◽  
pp. 47
Author(s):  
Nizar Issa Alrabadi ◽  
Kamel I. Sultan
Keyword(s):  
Public Health ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
Traditional Food ◽  
Gastrointestinal Infections ◽  
Microbial Counts ◽  
Milk Samples ◽  
Microbial Analysis ◽  
Northern City

This study investigated the effect of different detergents used to clean cows' udders on the microbial content of the produced milk using twenty cows in Ajloun, a northern city in Jordan. The milking process was repeated from same cows on three successive days. On day 1, we milked the cows after cleaning their udders using water only. This was repeated on the two successive days. Thereafter, the cows were milked after cleaning their udders by a different detergent each day. The process was also repeated for three successive days for each detergent. Microbial Analysis was carried out on the collected milk samples. The results indicated that cleaning cows' udders before milking has improved the hygiene conditions and reduced the total bacterial count, total coliform, staphylococci and enterococci spp counts and the values of yeast and molds. Different detergents had different effects on the microbial counts. Finally, the effectiveness of the detergent differed according to its brand. Our findings are important to public health because milk has been a traditional food and ironically a very potent carrier of gastrointestinal infections, if contaminated.

scholarly journals Estimation of the shelf-life of halloumi cheese using survival analysis

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 512-519 ◽  
Author(s):  
R. Kamleh ◽  
I. Toufeili ◽  
R. Ajib ◽  
B. Kanso ◽  
J. Haddad
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Anaerobic Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Microbial Populations ◽  
Total Bacterial Count ◽  
Failure Index ◽  
Good Manufacturing Practices ◽  
Yeasts And Molds

Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25&deg;C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25&deg;C, respectively. The Q<sub>10</sub> values (shelf-life at T &deg;C/shelf-life at T + 10&deg;C) at 5&deg;C and 15&deg;C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

scholarly journals Contamination Levels and Identification of Bacteria in Milk Sampled from Three Regions of Tanzania: Evidence from Literature and Laboratory Analyses

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
G. Msalya
Keyword(s):  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
Listeria Ivanovii ◽  
Integrated Research ◽  
Colony Forming Units ◽  
Identification Of Bacteria ◽  
Handling Practices ◽  
Contamination Levels ◽  
First Time

Milk in Tanzania has been reported to be contaminated with large number of bacteria. This is because (1) milk is obtained from animals with unknown health status, (2) good milking and handling practices are to a large extent not observed, and (3) marketing and distribution are done in informal channels. These factors are potential causes of milk-borne diseases and milk quality loss. The aim of this study was to assess nutritional risks in milk as reported in literature over a period of 20 years and through analyses of samples collected during the present study. The issues highlighted in literature were high bacteria and coliform counts exceeding standard levels in East Africa, prevalence of bacteria and drug residues in milk, and adulteration. Based on performed analyses, total bacterial count1.0×107colony forming units per millilitre (cfu/ml) and total coliform count1.1×107 cfu/ml, also greater than recommended levels, were found. Ten bacteria types were isolated from milk samples (five,Pseudomonas aeruginosa,Listeria monocytogenes,Listeria innocua,Listeria ivanovii, andKlebsiellaspp. are reported in Tanzanian for the first time). Two drugs tetracycline and sulphur were detected. Therefore, it is worth noting that integrated research is needed to evaluate the situation and address these challenges.

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