Microbiological aspects of type C pasteurized milk marketed in the cariri region of the State of Ceará

The quality of milk is directly linked to a reduced number of deteriorating microorganisms, low somatic cell count and absence of pathogens. Therefore, the objective of this study was to evaluate the microbiological quality of type C pasteurized milk, marketed in the Cariri region, in the state of Ceará. The Most Probable Number (MPN) of Coliforms at 45°C and the presence of Salmonella spp were determined, according to the limits established by the Resolution of the Collegiate Board (RCD) number 12, 02/2001. 33 samples of pasteurized type C milk sold in commercial establishments, including supermarkets and bakeries, were collected in different cities in the state of Ceará. The results showed that 39.40%, equivalent to 13 of the samples, were outside the standards established by the current legislation regarding the coliform count at 45°C. Regarding the analysis of Salmonella spp. all samples showed absence of the microorganism.

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MICROBIOLOGICAL QUALITY OF GOAT MILK PRODUCED ON ALAGOAS STATE, BRAZIL

Nucleus Animalium ◽

10.3738/21751463.3613 ◽

2019 ◽

Vol 11 (2) ◽

pp. 47-56

Author(s):

Erica Guedes Celestino ◽

Micheline Thaís Santos ◽

Sybelle Georgia Silva ◽

Tania Marta Carvalho dos Santos ◽

Elizabeth Simões do Amaral Alves ◽

...

Keyword(s):

Microbiological Quality ◽

Goat Milk ◽

Raw Milk ◽

Most Probable Number ◽

Probable Number ◽

Pasteurized Milk ◽

Total Coliforms ◽

Specific Medium

The objective of this study was to verify the microbiological quality of raw and pasteurized goat milk and produced in Alagoas state, Brazil. Was carried out three interval collect of pasteurized and raw milk and the samples taken to the laboratory. All samples were subjected to aerobic mesophilic microorganisms counting, psychrotrophic microorganisms, determination of the most probable number (MPN) of total coliforms and thermotolerant microorganisms. For analysis, samples were plated on specific medium (Baird-Parker Agar Base himedia M043) and incubated at 37 °C for 24h. To Salmonella sp. detection was used plating the medium Salmonella Shigella agar. The presence of coliforms at 35 °C was detected in all samples as well as 45 °C except to first sample. To the pasteurized milk was found to coliforms at 35 °C and 45 °C in the second and third samples. Only in the second test was checked the presence of mesofilic bacteria. We have not found samples contaminated with microorganisms psychrotrophic, Salmonella sp. and Staphylococcus sp. According to the obtained results the quality of collected milk has unacceptable conditions of consumption compared to coliform counts, according to the parameters established by law.

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Microbiological quality of trahira fish (Hoplias malabaricus) from Baixada Maranhense, municipality of São Bento, MA

Arquivos do Instituto Biológico ◽

10.1590/1808-165700x142015 ◽

2018 ◽

Vol 84 (0) ◽

Author(s):

Lucélia Guimarães ◽

Ana Clara dos Santos ◽

Elka Ferreira ◽

Débora Pereira ◽

Francisca Costa

Keyword(s):

Microbiological Quality ◽

Most Probable Number ◽

Foodborne Diseases ◽

Salmonella Spp ◽

Production Chain ◽

Probable Number ◽

E Coli ◽

Staphylococcus Spp ◽

Sanitary Conditions

ABSTRACT: Fish are considered rich sources of nutrients. Health care throughout its production chain aims to ensure quality, minimizing the risks of transmission of foodborne diseases. In order to evaluate the microbiological quality of trahira fish (H. malabaricus), 40 samples were analysed for Most Probable Number (MPN) of coliforms at 45ºC, counts of aerobic mesophilic bacteria and Staphylococcus spp., identification of E. coli, Salmonella spp. and Aeromonas spp.. Analyses were conducted according to official methods, procedures, and recommendations. Microbiological results showed coliform values at 45 °C ranging from <3 to > 1.1 × 103 MPN/g, presence of E. coli in 14 (35%) samples, counts of mesophilic aerobic bacteria from 9 × 102 to 109 CFU/g and absence of coagulase positive Staphylococcus aureus. Salmonella spp. was detected in 2 (5%) samples, which is in disagreement with the standards required by the RDC Nº 12 of January, 2001 (ANVISA) regarding Aeromonas spp. In total, 36 (90%) samples were contaminated, 7 (19.4%) by A. cavie and 29 (80.6%) by A. hidrophila. The results of this research showed unsatisfactory hygienic and sanitary conditions of fish from the municipality of São Bento (MA), exposing consumers to the risk of foodborne diseases.

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Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

Ciência Rural ◽

10.1590/s0103-84782009000600030 ◽

2009 ◽

Vol 39 (6) ◽

pp. 1836-1841 ◽

Cited By ~ 3

Author(s):

Thaís Mioto Martineli ◽

Oswaldo Durival Rossi Junior ◽

Natacha Deboni Cereser ◽

Marita Vedovelli Cardozo ◽

Cristianne Lino Fontoura ◽

...

Keyword(s):

Escherichia Coli ◽

Microbiological Quality ◽

Sao Paulo ◽

Most Probable Number ◽

São Paulo ◽

Probable Number ◽

Lamb Meat ◽

Thermotolerant Coliforms ◽

Sanitary Conditions

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

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A Bacteriological Survey of Raw Ground Beef1

Journal of Food Protection ◽

10.4315/0362-028x-40.11.790 ◽

1977 ◽

Vol 40 (11) ◽

pp. 790-794 ◽

Cited By ~ 20

Author(s):

JAMES F. FOSTER ◽

JAMES L. FOWLER ◽

WARREN C. LADIGES

Keyword(s):

Escherichia Coli ◽

Microbiological Quality ◽

Retail Store ◽

Most Probable Number ◽

Probable Number ◽

E Coli ◽

Fecal Streptococci ◽

Plate Counts ◽

Aerobic And Anaerobic

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus. By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens. No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.

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Microbiological Quality of Cocoa Powder, Dry Instant Chocolate Drink Mix, Dry Nondairy Coffee Creamer and Frozen Nondairy Topping Obtained at Retail Markets

Journal of Food Protection ◽

10.4315/0362-028x-46.8.733 ◽

1983 ◽

Vol 46 (8) ◽

pp. 733-736 ◽

Cited By ~ 5

Author(s):

W. L. PAYNE ◽

A. P. DURAN ◽

J. M. LANIER ◽

A. H. SCHWAB ◽

R. B. READ ◽

...

Keyword(s):

Geometric Mean ◽

Microbiological Quality ◽

Coliform Bacteria ◽

Most Probable Number ◽

Probable Number ◽

Cocoa Powder ◽

Mean Values ◽

Retail Markets ◽

Coffee Creamer

A national survey was conducted of the microbiological quality of three dry ingredients used in beverages and one frozen non-dairy topping obtained at retail markets. Geometric mean aerobic plate counts (APCs) of units examined at 35°C were as follows: 1,313 units of cocoa powder, 6,600 CFU/g; 1,552 units of dry instant chocolate drink mix, 290 CFU/g; 1,559 units of dry non-dairy coffee creamer, 37 CFU/g; and 1,532 units of frozen non-dairy topping, 34 CFU/g. At 30°C, the geometric mean APC was 34 CFU/g for frozen nondairy topping. Geometric means for most probable number determinations of coliform bacteria and Escherichia coli were <3/g for the four products. Geometric mean values for Staphylococcus aureus in three of the products were <10/g; no S. aureus was found in cocoa powder. Geometric mean values for yeasts and molds in dry instant chocolate drink mix and dry nondairy coffee creamer were 8 and 6 CFU/g, respectively.

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Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v1i1.5 ◽

2010 ◽

Vol 1 (1) ◽

pp. 25

Author(s):

Dayane Aparecida dos Santos ◽

Angela Kwiatkowski ◽

Marcos Vieira da Silva ◽

Dalany Menezes ◽

Lucimar Peres de Moura Pontara

Keyword(s):

Ph Value ◽

Microbiological Quality ◽

Soluble Solids ◽

Most Probable Number ◽

Microbiological Analysis ◽

Mato Grosso ◽

Probable Number ◽

Physical And Chemical ◽

The Town

Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35ºC and 45ºC, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Ministério da Agricultura, Pecuária e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was <3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality. DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.5</a>

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Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

Semina Ciências Agrárias ◽

10.5433/1679-0359.2015v36n6supl2p4289 ◽

2015 ◽

Vol 36 (6Supl2) ◽

pp. 4289 ◽

Cited By ~ 1

Author(s):

Jose Carlos Ribeiro Junior ◽

Joyce Bitencourt Atayde Lima ◽

Kleydejany Lima de Lemos ◽

Livia Cavaletti Corrêa da Silva ◽

Ronaldo Tamanini ◽

...

Keyword(s):

Shelf Life ◽

Microbiological Quality ◽

Raw Milk ◽

The State ◽

Advanced Technology ◽

Daily Production ◽

Pasteurized Milk ◽

Hygiene Practices ◽

Spoilage Microorganisms

The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives.

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Microbiological Quality of Powdered Infant Formula in Latin America

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-399 ◽

2020 ◽

Vol 83 (3) ◽

pp. 534-541 ◽

Cited By ~ 4

Author(s):

JULIO PARRA-FLORES ◽

EDUARD MAURY-SINTJAGO ◽

ALEJANDRA RODRIGUEZ-FERNÁNDEZ ◽

SERGIO ACUÑA ◽

FABIOLA CERDA ◽

...

Keyword(s):

Infant Formula ◽

Protein A ◽

Microbiological Quality ◽

Most Probable Number ◽

Powdered Infant Formula ◽

Probable Number ◽

Antibiotic Resistance Profile ◽

Plate Counts

ABSTRACT Cronobacter is a bacterial genus that includes seven species, and the species Cronobacter sakazakii is most related to meningitis and septicemia in infants associated with powdered infant formula (PIF). The objectives of this study were to evaluate the presence of C. sakazakii and to determine the microbiological quality of PIF for infant consumption. To do this, a total of 128 PIF samples were analyzed in four brands and countries (Chile, Mexico, Holland, and Brazil), considering three types of PIF: premature (PIF1), infant (PIF2), and follow-up (PIF3). Aerobic plate counts (APC) and Enterobacteriaceae (ENT) were assessed in accordance with Chilean official standards. The outer membrane protein A (ompA) gene was amplified to detect Cronobacter spp. and the fusA gene was amplified to identify C. sakazakii by using the PubMLST Web site and BLAST (NCBI). The antibiotic resistance profile was performed according to the Clinical and Laboratory Standards Institute standards. The pathogen was quantified by the most probable number (MPN). The results showed that APC median values for PIF1, PIF2, and PIF3 were 3.2, 4.9, and 4.8 log CFU g−1, respectively. The APC were higher in PIF2 (P < 0.01) from Holland (P < 0.01) in the commercial brand 4 (P < 0.01). The ENT median values in PIF1, PIF2, and PIF3 were 1.8, 1.5, and 1.7 log CFU g−1, respectively. Five strains of C. sakazakii and one strain of Cronobacter malonaticus were identified as having values between 0.023 and 2.3 MPN/g. All strains (100%) harbored the ompA, plasminogen activator (cpa), and hemolysin (hly) virulence genes. To conclude, C. sakazakii was found in four PIF samples from four Chilean products and one from Mexico, which is distributed throughout America. C. sakazakii strains exhibit virulence factors and resistance to ampicillin, thus posing a risk when PIFs are consumed by infants. HIGHLIGHTS

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A Microbial Survey of Various Fresh and Frozen Seafood Products

Journal of Food Protection ◽

10.4315/0362-028x-40.5.300 ◽

1977 ◽

Vol 40 (5) ◽

pp. 300-303 ◽

Cited By ~ 13

Author(s):

JAMES F. FOSTER ◽

JAMES L. FOWLER ◽

JOHN DACEY

Keyword(s):

Vibrio Parahaemolyticus ◽

Microbiological Quality ◽

Retail Store ◽

Plate Count ◽

Most Probable Number ◽

Probable Number ◽

Seafood Products ◽

Aerobic Plate Count ◽

Fresh Products

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 103/g to 9.3 × 104/g for the frozen products and from 7.8 × 104/g to 2.7 × 108/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 103/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli. while 7.9% were positive for Staphylococcus aureus. Two percent of the samples contained Clostridium perfringens. Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.

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Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

Ciência Rural ◽

10.1590/0103-8478cr20170363 ◽

2017 ◽

Vol 47 (11) ◽

Author(s):

Denise da Fontoura Prates ◽

Simone Rauber Würfel ◽

Júlia Coswig Goldbeck ◽

Andreia Saldanha de Lima ◽

Graciela Volz Lopes ◽

...

Keyword(s):

Microbiological Quality ◽

Raw Milk ◽

Most Probable Number ◽

High Humidity ◽

Quality And Safety ◽

Salmonella Spp ◽

Probable Number ◽

Hygiene Practices ◽

Milk Pasteurization ◽

Thermotolerant Coliforms

ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN) mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU) mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler’s hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

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