scholarly journals Evaluation of microbial quality and pathogenic potentiality of enterobacteria in poultry feeds

2019 ◽  
Vol 28 ◽  
pp. 59-68
Author(s):  
S Islam ◽  
N Tanjila ◽  
MF Begum
Keyword(s):  
Escherichia Coli ◽  
Morphological Characteristics ◽  
Coliform Bacteria ◽  
Poultry Feed ◽  
Plate Count ◽  
Test Results ◽  
Poultry Feeds ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Feed Samples

The present investigation has been carried out to assess the microbial safety and pathogenic potentialities of enterobacteria in poultry feeds. From the results it was observed that total aerobic plate count of poultry feeds samples were recorded as 2.8 × 105 to 5.8 × 109 cfu/g and 100% samples contained ≥106 cfu/g while the highest mean of cfu was counted as log10 8.797/gm. Large number of coliforms were recorded in different poultry feed samples and the ranges of cfu were counted as 1.2 × 104 to 5.2 × 107/g while average 75% samples were contaminated with coliform bacteria with ≥104 cfu/g and the highest mean of cfu was counted as log10 6.103/g. The ranges of cfu of Escherichia coli were 1.03 × 102 to 1.09 × 105/g and 70% samples contained ≥102 cfu/g while the highest mean of cfu was counted as log10 4.493/gm. But the ranges of cfu of total Salmonella sp. were recorded as 1.02 × 101 to 5.25 × 104/g and 50% samples contained ≥102 cfu/g and the highest mean of cfu was counted as log10 3.665/g. Total 29 enterobacterial isolates were isolated from the feed by using selected media. On the basis of morphological characteristics and biochemical test results the isolates were identified as Salmonella sp., Shigella sp., Klebsiella sp., Citrobacter sp., Proteus sp., Enterobacter sp. and Escherichia coli. These isolates were tested on blood agar medium and only seven isolates showed positive β-hemolytic activity.In virulence efficacy test, only hemolytic positive isolates were ingested to chicken and observed that E. coli (SGE-1), Klebsiella sp. (SSE-6) and Salmonella sp. (JSS-9) isolates were highly toxic because the experimental chickens were died after 3 days of ingestion of the bacteria, two isolates showed loose motion symptom after 15 days while other isolates showed little sickness. All the selected isolates showed positive hem-agglutination reactivity in poultry RBC. The results indicate that the poultry feeds were highly contaminated with pathogenic enterobacteria which are risk to public health. J. bio-sci. 28: 59-68, 2020

Contamination Revealed by Indicator Microorganism Levels during Veal Processing

2016 ◽  
Vol 79 (8) ◽  
pp. 1341-1347 ◽  
Author(s):  
JOSEPH M. BOSILEVAC ◽  
RONG WANG ◽  
BRANDON E. LUEDTKE ◽  
TOMMY L. WHEELER ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Escherichia Coli ◽  
Plate Count ◽  
Department Of Agriculture ◽  
E Coli ◽  
Veal Calves ◽  
Indicator Microorganism ◽  
Analysis Of Results ◽  
Aerobic Plate Count ◽  
Inspection Service ◽  
The U.S

ABSTRACT During site visits of veal processors, the U.S. Department of Agriculture, Food Safety Inspection Service (FSIS) has reported processing deficiencies that likely contribute to increased levels of veal contamination. Here, we report the results of measuring aerobic plate count bacteria (APC), Enterobacteriaceae, coliforms (CF), and Escherichia coli during eight sample collections at five veal processors to assess contamination during the harvest of bob veal and formula-fed veal before (n = 5 plants) and after (n = 3 plants) changes to interventions and processing practices. Hides of veal calves at each plant had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 6.02 to 8.07, 2.95 to 5.24, 3.28 to 5.83, and 3.08 to 5.59, respectively. Preintervention carcasses had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 3.08 to 5.22, 1.16 to 3.47, 0.21 to 3.06, and −0.07 to 3.10, respectively, before and 2.72 to 4.50, 0.99 to 2.76, 0.69 to 2.26, and 0.33 to 2.12, respectively, after changes were made to improve sanitary dressing procedures. Final veal carcasses had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 0.36 to 2.84, −0.21 to 1.59, −0.23 to 1.59, and −0.38 to 1.45 before and 0.44 to 2.64, −0.16 to 1.33, −0.42 to 1.20, and −0.48 to 1.09 after changes were made to improve carcass-directed interventions. Whereas the improved dressing procedures resulted in improved carcass cleanliness, the changes to carcass-directed interventions were less successful, and veal processors are urged to use techniques that ensure uniform and consistent delivery of antimicrobials to carcasses. Analysis of results comparing bob veal to formula-fed veal found bob veal hides, preintervention carcasses, and final carcasses to have increased (P < 0.05) APC, Enterobacteriaceae, CF, and E. coli (with the exception of hide Enterobacteriaceae; P > 0.05) relative to formula fed veal. When both veal categories were harvested at the same plant on the same day, similar results were observed. Since identification by FSIS, the control of contamination during veal processing has started to improve, but challenges still persist.

scholarly journals Characterization and Antimicrobial Resistance of Escherichia coli and Its Serotypes Isolated From Poultry Feed in Relation to Seasons in Karachi, Pakistan

2020 ◽  
Vol 12 (4) ◽  
Author(s):  
Shajeela Iram ◽  
Mehmood ul Hassan ◽  
Tabinda Khawaja
Keyword(s):  
Escherichia Coli ◽  
Biochemical Characterization ◽  
Bacterial Load ◽  
Viable Count ◽  
Poultry Feed ◽  
Diffusion Method ◽  
Total Viable Count ◽  
E Coli ◽  
Resistant Strains ◽  
Feed Samples

Background: The increasing prevalence of Escherichia coli as a foodborne pathogen in poultry poses a high risk to food safety. The resistant strains of E. coli may contribute resistant genes to human endogenous flora, causing fatal diseases. Moreover, these pathogens are serious threats to poultry farming. Objectives: The current study aimed to investigate the effects of seasonal variations on the bacterial load of E. coli and to evaluate its antibiogram profile. Methods: All feed samples were evaluated for the identification of E. coli and its serotypes, using conventional culture methods and biochemical characterization. Positive samples were confirmed by polymerase chain reaction (PCR) assay. The bacterial load of E. coli was estimated by measuring the total viable count, and the antibiogram data were calculated using two methods, that is, disc diffusion method and minimum inhibitory concentration (MIC) measurement. Results: Of 204 feed samples investigated, 38 isolates were positive for E. coli. All positive samples were also confirmed via universal and species-specific PCR assays, and 8/38 were documented as E. coli 0157:H7 strains. The bacterial load of E. coli was also determined by measuring the total viable count, and the results revealed the highest ratio (6.44×108 CFU/g) from June to August and the lowest ratio (2.06×108 CFU/g) from December to February. The multidrug resistance of E. coli O157:H7 was validated by antimicrobial susceptibility tests since all isolates showed high resistance to chloramphenicol, penicillin derivatives, fluoroquinolones, and oxytetracycline, respectively, and were only susceptible to aminoglycosides. Conclusions: Considering the high bacterial load of E. coli from June to August, the poultry industry needs to establish appropriate and effective hygienic and storage policies, especially during these alarming months. Moreover, surfacing and propagation of resistant strains of these pathogens may obscure future assessments for treatment purposes.

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

Comparison of Brands of Media for Isolating Bacteria from Poultry, Beef and Shrimp

1984 ◽  
Vol 47 (5) ◽  
pp. 394-397 ◽  
Author(s):  
H. S. LILLARD ◽  
N. A. COX ◽  
J. S. BAILEY ◽  
J. E. THOMSON
Keyword(s):  
Escherichia Coli ◽  
Practical Significance ◽  
Plate Count ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
Raw Shrimp

Five brands of media (BBL, Difco, Gibco, Oxoid and Scott) were evaluated for enumerating microorganisms by the aerobic plate count and by Enterobacteriaceae, Escherichia coli, and coliform counts, and for determining Salmonella incidence. Microbiological evaluations were done on raw chickens, raw beef and raw shrimp, except that Salmonella incidence was not determined on shrimp samples. There were statistically significant differences in total plate counts (with chicken, beef and shrimp), Enterobacteriaceae counts (with shrimp) coliforms (with chicken) and E. coli counts (with chicken) by the five brands of media, but these differences were too small to be of practical significance. It was concluded that no differences of practical significance were found among the five brands of media.

Fate of Enterohemorrhagic Escherichia coli O157: H7 in Commercial Mayonnaise

1994 ◽  
Vol 57 (9) ◽  
pp. 780-783 ◽  
Author(s):  
TONG ZHAO ◽  
MICHAEL P. DOYLE
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Health Concern ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Initial Ph ◽  
Contaminated Food ◽  
Aerobic Plate Count ◽  
Mold And Yeast

The fate of enterohemorrhagic Escherichia coli O157:H7 was determined in three different lots of commercial mayonnaise, including four different samples from a lot implicated in an outbreak of E. coli O157:H7 infection. The initial pH of the products ranged from 3.6 to 3.9. Products were inoculated with 6.5 × 103 E. coli O157:H7/g and incubated at 5 or 20°C. Escherichia coli O157:H7 did not grow at either temperature but survived for 34 to 55 days at 5°C and for 8 to 21 days at 20°C, depending on the lot. Survival was greatest in real mayonnaise purchased at retail among six mayonnaise samples which included a reduced calorie mayonnaise. Escherichia coli O157:H7 populations decreased between 2- and 100-fold by 3 weeks at 5°C, and between 10- and 1,000-fold by 7 days at 20°C. There was little or no change in pH (<0.1 unit), aerobic plate count, mold and yeast count or Lactobacillus count (< 1 log10 CFU/g) for the duration of the study. Commercial mayonnaise manufactured under good manufacturing practices is not a public health concern. Abusive handling of mayonnaise resulting in cross-contamination with E. coli O157:H7-contaminated food or contamination by an infected foodhandler is the principal basis for concern.

The Aerobic Plate Count, Coliform and Escherichia coli Content of Raw Ground Beef at the Retail Level

1976 ◽  
Vol 39 (3) ◽  
pp. 175-178 ◽  
Author(s):  
J. M. GOEPFERT
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
New York ◽  
Ground Beef ◽  
The United States ◽  
Plate Count ◽  
Raw Meat ◽  
E Coli ◽  
Step Procedure ◽  
Aerobic Plate Count

Nine hundred fifty-five samples of raw ground beef obtained from supermarkets throughout the United States were examined for coliforms, Escherichia coli, and Aerobic Plate Count (APC). The results were compared with existent standards for E. coli in raw meat in New York and Oregon. Lack of homogenious distribution of E. coli in fresh ground beef was demonstrated. Observations were made that indicate that a 2 day-two step procedure will detect the same number of E. coli as the more time consuming four step MPN procedure 98% of the time. A comparison of the APC obtained by incubating plates at 20 C and 35 C showed there to be an average 10-fold difference with the 20 C incubation always higher. Questions are raised about the necessity of microbial standards for raw meat and the validity of incorporating E. coli in such standards.

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

2018 ◽  
Vol 81 (3) ◽  
pp. 490-496 ◽  
Author(s):  
Yangjin Jung ◽  
Christopher L. Rupert ◽  
Benjamin Chapman ◽  
Anna C. S. Porto Fett ◽  
John B. Luchansky
Keyword(s):  
Escherichia Coli ◽  
North Carolina ◽  
Real Time ◽  
Shiga Toxin ◽  
Real Time Pcr ◽  
Plate Count ◽  
Pcr Assay ◽  
E Coli ◽  
Aerobic Plate Count

ABSTRACT In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin–producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher (P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin–producing E. coli by using a BAX system real-time PCR assay. No significant (P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method (P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.

scholarly journals Study on Isolation and Identification of Salmonella and Escherichia coli from Different Poultry Feeds of Savar Region of Dhaka, Bangladesh

2011 ◽  
Vol 3 (2) ◽  
pp. 403-411 ◽  
Author(s):  
A. Chowdhury ◽  
A. Iqbal ◽  
M. G. Uddin ◽  
M. Uddin
Keyword(s):  
Escherichia Coli ◽  
Viable Count ◽  
Nutrient Agar ◽  
Effective Control ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Isolation And Identification ◽  
Poultry Feeds ◽  
E Coli ◽  
Feed Samples

The study was conducted aiming at the isolation and identification of Salmonella and Escherichia coli (E. coli) from different brands of poultry feeds sold in Savar, Dhaka, Bangladesh. Seven different poultry feeds were subjected to microbiological analysis. All these samples were analyzed by culturing in different media such as nutrient broth (NB), nutrient Agar (NA), SS Agar (Salmonella-Shigella Agar), BGA (brilliant-green Agar), Mac Conkey, DHL and EMB (eosin methylene blue) media. Total bacterial colonies of all the samples were counted separately on the nutrient Agar media. Hence, bacteria were counted as 9.5×105 in the feed sample C (Layer) which was found to be the highest in number among the poultry feeds. Total viable count (TVC) of Salmonella and E. coli in the feed samples were as 0 to 6.75×104 and 0 to 3.05×104 respectively.  Both organisms were found in 71.43% and 57.14% of the analyzed feed samples, respectively. The highest number of Salmonella was found in sample C (Layer) feeds and that of E. coli was found in sample B (Grower) feeds. The widespread occurrence of Salmonella and E. coli in poultry feeds reinforces the need for effective control measures, hygiene in processing and handling of feeds. Keywords: Salmonella; Escherichia coli; Poultry feeds; Total viable count; Contamination; Hygiene. © 2011 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. doi:10.3329/jsr.v3i2.7128                J. Sci. Res. 3 (2), 403-411 (2011)

Bacterial Contamination of Ready-to-Eat Foods and Fresh Products in Retail Shops and Food Factories

1999 ◽  
Vol 62 (6) ◽  
pp. 644-649 ◽  
Author(s):  
KEN-ICHI KANEKO ◽  
HIDEKI HAYASHIDANI ◽  
YOSHIMITSU OHTOMO ◽  
JUNKO KOSUGE ◽  
MASAHIKO KATO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Contamination ◽  
Plate Count ◽  
E Coli ◽  
Cooked Rice ◽  
Two Samples ◽  
Cooked Food ◽  
Aerobic Plate Count ◽  
Fresh Products

Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables before being processed and ready-to-eat fresh salad products were obtained from two food factories located in the suburbs of Tokyo. Two hundred thirty-eight retail samples, 137 samples of intact vegetables, and 159 samples of fresh products were examined for aerobic plate count (APC), coliforms, Escherichia coli, Listeria spp., Staphylococcus aureus, and Bacillus cereus. The APC of retail foods were 2.1 to 5.7 log CFU/g, and the range for the coliforms was 0.1 to 2.3 log CFU/g. The APC and coliform values showed that the raw vegetables cut for salad were the most heavily contaminated among the six kinds of ready-to-eat foods examined. Although L. monocytogenes was not detected, two samples of raw vegetables and five kinds of cooked foods yielded Listeria spp. S. aureus was detected in one sample of Japanese cooked food. The APC of the intact vegetables were 2.9 to 7.3 log CFU/g upon arrival and 2.2 to 7.2 log CFU/g after 3 days storage at 10°C. The APC of the fresh products were 3.4 to 7.6 log CFU/g upon arrival and 4.7 to 8.7 log CFU/g after 3 days storage at 10°C. The isolation rates for coliforms were 6.1 to 50% for intact vegetables and 50 to 66.7% for fresh products. E. coli was detected only in the fresh products. B. cereus was isolated from 20.1% (17 of 81) of the intact vegetables and 9.2% (8 of 87) of the fresh products.

scholarly journals Occurrence of Escherichia coli and Salmonella species in Some Livestock (Poultry) Feeds in Mando, Kaduna, Nigeria

2021 ◽  
Author(s):  
S.S.D. Mohammed ◽  
S. Al-hassan ◽  
J.R. Wartu ◽  
A.A. Abdul Rahman
Keyword(s):  
Escherichia Coli ◽  
Bacterial Load ◽  
Proximate Analysis ◽  
Viable Count ◽  
Microbiological Analysis ◽  
Poultry Feeds ◽  
E Coli ◽  
Hygiene Practices ◽  
Livestock Feeds ◽  
Feed Samples

The study aimed at assessing the proximate composition, isolation, characterization of some Enterobacteriaceae from two (2) brands of poultry feeds marketed in Mando, Kaduna, Nigeria. A total of sixteen (16) samples of two (2) different poultry feeds (starter and finisher) from four (4) poultry farms in mando were collected and subjected to proximate and microbiological analysis. The proximate analysis was carried out using standard techniques and procedures. All the feed samples were cultured on separate media which include Eosin methylene blue (EMB), nutrient Agar (NA) and Salmonella-Shigella Agar (SSA) media using standard procedures. The antibiogram of the selected antibiotics was evaluated against the test isolates. The result of proximate analysis of the starter and finisher feeds indicated that the Dry matter of starter feed had the highest percentage composition of 95.02% and crude fiber of the finisher feed had the lowest composition of 3.78%. The highest number of bacterial load was recorded to be 10.0×104 CFU/g for the feed sample A (starter feed) and 12.0x104CFU/g was recorded for the feed sample B (finisher feed) which had the highest number of bacterial load recorded among the two (2) different poultry feeds analyzed. The bacteria isolates were identified as Salmonella species and Escherichia coli. Total viable count (TVC) of Salmonella species and E. coli in the feed samples (starter and finisher) ranges from 3.0×104CFU/g to 12.0×104CFU/g. Both organisms (Salmonella species, E. coli) were found as 37.5% and 25% of the analyzed feeds (Broiler starter and broiler finisher) samples, respectively. There was no level of significant (p>0.05) difference between the level of contamination of Salmonella species and E. coli in the two different feeds analyzed, as p=0.06 and p=0.13 for Salmonella species, and E. coli respectively. Sample A and B (Starter and Finisher) feeds had the highest number of Salmonella species occurrence with six ( 6) positive samples while E. coli was recorded in four (4) samples of A and B (Starter and Finisher) feeds. The result of the antibiogram indicated that ciprofloxacin (30 µg), Gentamycin (30µg), Perfloxacin (30µg) and Tarvid (30µg) was effective against Salmonella species and Escherichia coli. The significant of spread of the species of the Enterobacteriaceae in livestock feeds requires the need for effective quality assurance and control, good hygiene practices in production and proper handling of the poultry feeds.

Sign in / Sign up

Export Citation Format

Share Document