scholarly journals Microbiological characteristics of meliponine honey marketed in the State of Paraná – Brazil

2021 ◽  
Vol 10 (1) ◽  
pp. e6710111381
Author(s):  
Rejane Stubs Parpinelli ◽  
Erica Gomes de Lima ◽  
Fernando Antônio Anjo ◽  
Lucilene de Mattos Almeida ◽  
Paulo Henrique Março ◽  
...  
Keyword(s):  
Principal Component ◽  
Total Coliform ◽  
The State ◽  
Salmonella Spp ◽  
Microbiological Characteristics ◽  
Melipona Bicolor ◽  
Microbiological Parameters ◽  
Tetragonisca Angustula ◽  
Thermotolerant Coliforms ◽  
Handling Practices

Meliponine is a honey with particular characteristics; it has a high percentage of humidity, which can favor the development of microorganisms, thereby causing changes in the quality of the product. The objective of this study was to evaluate the microbiological characteristics of meliponine honey produced by different species and marketed in the State of Paraná-Brazil. The sample unit was composed of honey of Tetragonisca angustula (n = 15), Scaptotrigona bipunctata (n = 05), Melipona quadrifasciata quadrifasciata (n = 05) and Melipona bicolor schencki (n = 01). The following microbiological parameters were evaluated: counts of total and thermotolerant coliforms, fungi count and detection of Salmonella spp. Principal component analysis (PCA) was used to evaluate the possible relationships among species, locality and type of microorganism. For microorganisms of the total coliform group, 15.38% of the analyzed samples had values >3 MPN/g. The presence of thermotolerant coliforms was observed in 7.69% of the samples, all of which were T. angustula samples. For fungi counts, 100.00% of the analyzed samples had values within the established range created by the Agricultural Defense Agency of Paraná. The presence of Salmonella spp. was not observed in any of the samples evaluated. The amount of water in the honey is related to the location of the apiary and edaphoclimatic factors. Adoption of good handling practices by beekeepers is indispensable for the safety of the final product.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

scholarly journals Water quality monitoring of the Pirapó River watershed, Paraná, Brazil

2015 ◽  
Vol 75 (4 suppl 2) ◽  
pp. 148-157 ◽  
Author(s):  
E. C. Bortoletto ◽  
H. A. Silva ◽  
C. M. Bonifácio ◽  
C. R. G. Tavares
Keyword(s):  
Water Quality ◽  
Drainage Basin ◽  
Sampling Site ◽  
Principal Component ◽  
Water Quality Monitoring ◽  
River Watershed ◽  
Sampling Points ◽  
Microbiological Parameters ◽  
Thermotolerant Coliforms

This study aimed to evaluate the water quality of the Pirapó River watershed in Paraná, Brazil, and identify the critical pollution sites throughout the drainage basin. The water quality was monitored during the period from January 2011 to December 2012. Nine points distributed throughout the main channel of the Pirapó River were sampled for a total of 17 samplings. The water quality was evaluated based on the determination of 14 physical, chemical and microbiological parameters. Analysis of the variables monitored in the Pirapó River watershed using factor analysis/principal components analysis (FA/PCA) indicated the formation of three distinct groups of parameters: water temperature (Twater), dissolved oxygen (DO) and a group composed of total suspended solids (TSS), turbidity and nitrite (NO2–). The parameters Twater and DO exhibited a relationship with the seasonality, and the TSS, turbidity, and NO2– levels were correlated with surface runoff caused by rainfall events. Principal component analysis (PCA) of the sampling points enabled the selection of the 10 most important variables from among the 14 evaluated parameters. The results showed that the nitrate (NO3–), NO2–, TSS, turbidity and total phosphorous (TP) levels were related to the soil type, and the parameters DO, electrical conductivity (EC), ammoniacal nitrogen (N-NH3) and thermotolerant coliforms (TC) were related to organic matter pollution, with the P5 sampling site being the most critical site. The ordination diagram of the sampling points as a function of the PCA indicated a reduction from 9 to 5 sampling points, indicating the potential for decreasing the costs associated with monitoring.

scholarly journals Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha

2020 ◽  
Vol 9 (9) ◽  
pp. e979998049
Author(s):  
Adair Da Silva Santos Filho ◽  
Christiano Vieira Pires ◽  
Andreia Marçal da Silva ◽  
Luana Sousa Silva ◽  
Maximiliano Soares Pinto ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Chemical Characterization ◽  
Chemical Characteristics ◽  
Salmonella Spp ◽  
The Third ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Colony Forming Units ◽  
Microbiological Parameters

Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketplaces were purchased from the first town, 10 from the second and 4 from the third, respectively. The coliforms at 35ºC, Escherichia coli, coagulase positive Staphylococcus, lactic acid bacteria, filamentous fungi and yeasts were 1.8 x 103; 1 x 101; 4.6 x 103; 6.3 x 107 and 4.9 x 106 Colony Forming Units per gram, respectively, and Salmonella spp. are absent. The chemical characteristics mean was 26.47% of protein, 27.69% of fat, 4.34% of minerals, 36.23% of moisture, 843.66 mg/100g of sodium and pH of 5.14. This is the first paper that describes microbiological and chemical characteristics of Cabacinha cheese from Vale do Jequitinhonha. The absence of regulations for microbiological parameters may put the health of consumers at risk.

scholarly journals Parâmetros de Qualidade da Nata de Produção Artesanal

2019 ◽  
pp. 071-077
Author(s):  
Neide Kazue Sakugawa Shinohara ◽  
Indira Maria Estolano Macedo ◽  
Thaynna Leocádio Trajano Lacerda Sousa ◽  
Rejane Magalhães de Mendonça Pimentel ◽  
Maria do Rosário de Fátima Padilha ◽  
...  
Keyword(s):  
Fecal Material ◽  
Salmonella Spp ◽  
Total Coliforms ◽  
Physical Chemical ◽  
Microbiological Parameters ◽  
Thermotolerant Coliforms ◽  
The Mean ◽  
Nutritional Recommendation ◽  
Mean Concentration ◽  
Coagulase Positive Staphylococcus

An important dairy basin located in the region of Agreste of Pernambuco, maintains the tradition in the production of milk and derivatives, having in the cream a lipid food of great sensorial appreciation. However, its artisanal production can compromise the physical-chemical and hygienic-sanitary quality. Therefore, this study aimed to evaluate the microbiological parameters and the centesimal composition of the cream produced in the Agreste of Pernambuco. Total coliforms at the mean concentration of 4.0 x 102 CFU.g-1 and thermotolerant coliforms up to 20 CFU.g-1 were found, the latter in a concentration above the limit allowed by RDC No. 12 (BRASIL, 2001). the amount of up to 10 CFU.g-1, thus proving the presence of fecal material next to the product. The presence of coagulase positive Staphylococcus and Salmonella spp. The centesimal composition of the cream showed 531.07 kcal, 39.39% humidity, 0.26 g ash, 0.92 g of carbohydrate, 1.7 g of protein, and 57.73 g of lipids. Considering the microbiological results and the centesimal composition, it is observed that the cream studied should be consumed with moderation, since besides presenting a high percentage of lipids, above the nutritional recommendation, that is up to 30%, it is unsafe as to its consumption, due to the presence of thermotolerant coliforms above the limit allowed by current sanitary legislation.

scholarly journals Microbiological monitoring of the production environment at the Birsk Dairy Plant

2020 ◽  
Vol 9 (4) ◽  
pp. 99-103
Author(s):  
Olga Nikolaevna Maltseva ◽  
Aysilu Ayratovna Islamova
Keyword(s):  
Drinking Water ◽  
Dairy Products ◽  
Total Coliform ◽  
The State ◽  
Coliform Bacteria ◽  
Production Environment ◽  
Anaerobic Microorganisms ◽  
Microbiological Parameters ◽  
Industrial Monitoring ◽  
Dairy Plant

This paper discusses the state of the production environment at the Birsk dairy plant. Milk and dairy products are one of the main human food products, and should be safe for microbiological indicators. Monitoring of the production environment was carried out to prevent secondary contamination of food with pathogenic microflora. The main methods of microbiological control in the production of dairy products that were used for the study are described. The paper presents the results of the sanitary and hygienic state of the air environment and drinking water of centralized water supply. Microbiological industrial monitoring of air and drinking water was carried out 4 times a year in the period from November 15 2019 to July 9 2020. 6 production facilities were selected for the study. During monitoring, microbiological parameters of the air environment were determined: NMAFAM (the number of mesophilic anaerobic and facultative anaerobic microorganisms), mold fungi and yeast. Microbiological parameters were determined in drinking water: total microbial number, total coliform bacteria, and thermotolerant coliform bacteria. The results of the analysis showed that the state of the production environment complies with all established norms and rules, and it is safe to produce dairy products in these conditions.

scholarly journals Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

2021 ◽  
Vol 14 (4) ◽  
Author(s):  
Eric Montes de Oca-Flores ◽  
Maryan A. Cruz-Flores ◽  
Angélica Espinoza-Ortega
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Production Systems ◽  
Microbiological Quality ◽  
Principal Component ◽  
Coliform Bacteria ◽  
High Concentration ◽  
Maturation Period ◽  
Microbiological Characteristics ◽  
Microbiological Parameters

Objective: To evaluate the changes in the main microorganisms groups and the physicochemical properties of Queso Molido (Ground Cheese) from the Central Mexican Highlands, during a 90 days maturation period. Methodology: The fat, protein, moisture, ash and chloride contents, acidity and pH were analyzed. Microbiological analyzes of total coliforms, lactic acid bacteria, yeasts and Staphylococcus were also assessed. An ANOVA and a principal component analysis were performed to analyze the effect maturation had on the physicochemical and microbiological characteristics. Results: Both the physicochemical and microbiological parameters showed significant differences (p < 0.05) during the evaluated maturation period. The protein concentration increased, fat and acidity at the end of maturation, along with the absence of coliform bacteria, a decrease in lactic acid bacteria (LAB) and a high concentration of Staphylococcus and yeasts. Limitations: It is necessary to evaluate these variables in other locations and similar production systems in other latitudes of the country. Conclusion: The maturation of Queso Molido does not improve its microbiological quality.

A model of the analysis of the dynamics and structure of socio-economic development (an example of the set of the largest Polish cities in the years 1998–2015)

2019 ◽  
Vol 63 (1) ◽  
pp. 25-37
Author(s):  
Lidia Mierzejewska ◽  
Jerzy Parysek
Keyword(s):  
Principal Component Analysis ◽  
Economic Development ◽  
Development Process ◽  
Principal Component ◽  
The State ◽  
Geographical Research ◽  
Development Policies ◽  
Socio Economic Development ◽  
Development Processes ◽  
State Of Affairs

Abstract The complexity of the reality studied by geographical research requires applying such methods which allow describing the state of affairs and ongoing changes in the best possible way. This study aims to present a model of research on selected aspects of the dynamics and structure of socio-economic development. The idea was to determine whether we deal with the process of reducing or widening the differences in terms of individual features. The article primarily pursues a methodological goal, and to a lesser extent an empirical one. The methodological objective of the paper was to propose and verify a multi-aspect approach to the study of development processes. The analyses carried out reveal that in terms of the features taken into account in the set of 24 of the largest Polish cities the dominating processes are those increasing differences between cities, which are unfavourable in the context of the adopted development policies aiming at reducing the existing disparities. In relation to the methodological objective, the results of the conducted research confirm the rationale of the application of the measures of dynamics and the feature variance to determine the character (dynamics and structure) of the socio-economic development process of cities. Comparatively less effective, especially for interpretation, is the application of principal component analysis and a multivariate classification, which is mainly the result of differences in the variance of particular features.

MICROBES PARAMETERS OF WATER QUALITY FOR AQUACULTURE ON PARI ISLAND WATERS

2013 ◽  
Vol 5 (1) ◽  
Author(s):  
Lies Indah Sutiknowati
Keyword(s):  
Pathogenic Bacteria ◽  
Heterotrophic Bacteria ◽  
Total Coliform ◽  
Total Cell ◽  
Epifluorescence Microscopy ◽  
Coliform Bacteria ◽  
Total Density ◽  
Shellfish Aquaculture ◽  
Microbiological Parameters ◽  
Phosphate Nitrate

The objective of this research was to evaluate waters quality in Pari island waters for aquaculture purpose based on bacteriological information conducted in Mei and September 2011. Microbiological parameters analyzed were total density of bacteria for coliforms, E.coli, pathogenic, heterotrophic, halotoleran, phosphate-nitrate-ammonia breaker, and total cells. Method to analyze coliform bacteria was filtration, identification of pathogenic bacteria using biochemical test, density analises for heterotrophic bacteria, analises for phosphate-nitrate-ammonia breaker bacteria using pour plate, and total cell using Acridine Orange Epifluorescence Microscopy. Results showed that the abundance of total coliform cell was about 1000-7000 colony forming unit (cfu)/100 ml. The abundance of heterotrophic, halotolerant, phosphate-nitrate-ammonia bacteria in seawater was (3.6-4.3)x105 cfu/ml, (1.1-1.3)x105 cfu/ml, (0.5-3.44)x103cfu/ml; and (3.6-6.7)x105 cfu/ml, (1.6-2.7)x105 cfu/ml, (0.6-5.22)x103 cfu/ml in sediment, respectively. The total cell of bacteria was (0.05-2.1)x107cells/ml. The dog-conch (Strombus turturella) and blood-clamps (Anadara granosa) can survive in Pari Island and there was a significant increase in sea grass litter with growth average of 0.67 mm/day and 0.90 mm/day. During snails and clamps growth, there were found several genus of pathogenic bacteria such as Salmonella, Vibrio, Aeromonas, Pseudomonas, Citrobacter, Proteus, Shigella, Hafnia, and Yersinia. The results showed that Pari island waters was suitable for developing shellfish aquaculture dog conch and blood clamps. Keywords: bacteria, parameter, shellfish, aquaculture.

STUDI PERBANDINGAN KUALITAS AIR BERSIH DALAM KAITANYA DENGAN AKTIVITAS MASYARAKAT DI SEKITAR SUMBER AIR PADA DESA WAINITU, BATUMERAH, AMAHUSU, DAN HALONG

2017 ◽  
Vol 13 (2) ◽  
pp. 111-119
Author(s):  
Lela Uyara ◽  
Pieter Kunu ◽  
Silwanus M Talakua
Keyword(s):  
Water Quality ◽  
Quality Standard ◽  
Total Coliform ◽  
Quality Analysis ◽  
Clean Water ◽  
Water Quality Analysis ◽  
E Coli ◽  
Microbiological Parameters ◽  
Standard Quality

The study aims to determine the quality of clean water in the villages of Wainitu, Batumerah, Amahusu and Halong by comparing the result of water quality analysis with water quality standard. Water quality analysis includes Physiscal, Chemical, and Microbiological parameters. This research uses descriptive method, this method describes systematics, accurate about facts and characteristic of the quality of clean water of each research location. The results showed that the source of clean water in the village of Batumerah did not meet the standard of clean water quality standards indicated by the number of E. coli and the high total coliform.  Keywords: standard quality of clean water, water quality, Wainitu, Batumerah, Amahusu and Halong villages   ABSTRAK Penelitian yang bertujuan untuk menetapkan kualitas air bersih di Desa Wainitu, Batumerah, Amahusu dan Halong, dengan membandingkan hasil analisis kualitas air dengan standar baku mutu air bersih. Analisis kualitas air meliputi parameter fisika, kimia dan mikrobiologi. Penelitian ini menggunakan metode deskriptif; metode ini menggambarkan sicara sistematis, akurat, fakta dan karakteristik mengenai kualitas air bersih di masing-masing lokasi penelitian. Hasil penelitian menunjukkan bahwa sumber air bersih di Desa Batumerah tidak memenuhi standar baku mutu air bersih yang ditunjukkan oleh jumlah E. coli dan total Koliform yang tinggi. Kata Kunci: baku mutu air bersih, Desa Wainitu, Batumerah, Amahusu dan Halong, kualitas air

scholarly journals Microbiological evaluation of lettuce produced by conventional and organic systems in farms of Londrina, PR

2017 ◽  
Vol 38 (1) ◽  
pp. 175 ◽  
Author(s):  
Natalia Harumi Niguma ◽  
Jacinta Sanchez Pelayo ◽  
Tereza Cristina Rocha Moreira de Oliveira
Keyword(s):  
Irrigation Water ◽  
Water Samples ◽  
Total Coliform ◽  
Organic Production ◽  
Conventional System ◽  
Salmonella Spp ◽  
Organic System ◽  
E Coli ◽  
Organic Systems ◽  
Production Practices

The aims of this study were to evaluate the contamination of lettuce (Lactuca sativa), produced in Londrina, Paraná (PR), with total coliform, coliform at 45 °C, E. coli, and Salmonella spp.; and to determine the E. coli contamination of irrigation water used at the farms studied. Four farms were evaluated, of which three produced lettuce using a conventional system and one using an organic system. An evaluation of the production practices of the farms was also carried out. A total of 111 samples were analyzed, 71 lettuce samples from the conventional system and 40 samples from the organic system. A total of eight irrigation water samples were collected for analysis. Coliform at 45 °C counts above the limit tolerated by Brazilian legislation were observed in 2.8% (2/71) of conventionally grown lettuce samples, and Salmonella spp. was isolated in 1.4% (1/71) of those samples. In the organic lettuce samples, 12.5% (5/40) had coliform at 45 °C counts above the limit tolerated and Salmonella spp. was not detected. Irrigation water samples from three farms were unsatisfactory, with counts higher than 102MPN of E. coli per 100mL. The results of this study demonstrate that most conventionally grown lettuce samples show good sanitary conditions in production, and that lettuce contamination is not related to contamination found in irrigation water samples. The results also showed that the organic production practices required by Brazilian certification agencies should be applied to ensure that contamination of produced lettuce remains controlled.

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