scholarly journals Microbiological quality of seasoned chicken cuts using Escherichia coli and Salmonella spp. as quality indicators.

2020 ◽  
Vol 9 (11) ◽  
pp. e38091110013
Author(s):  
Flávio Barbosa da Silva ◽  
Bruna Ribeiro Arrais ◽  
Marcos Roberto Alves Ferreira ◽  
Iderval da Silva Júnior Sobrinho ◽  
Márcia Dias ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Production Chain ◽  
E Coli ◽  
Important Health ◽  
Pathogenic Serotypes

Enteropathogens such as Salmonella spp. and Escherichia coli are important health challenges in the poultry production chain, because when installed in the production chain, they impair the safety of food supply. The determination of the microbiological quality of chicken meat, especially when marketed in spiced form, is necessary, given that consumer prefer this type of processed protein. This work aims to evaluate the microbiological quality of the meat of seasoned chicken marketed in the municipality of Rio Verde, Goias, using Salmonella spp. and Escherichia coli as target microorganisms, and considering as variables the type of establishment, validity date and presence of municipal inspection seal. From 80 analyzed samples, 30% (24/80) of samples were positive for Salmonella spp. and 55% (44/80) for E. coli. Regarding the type of establishment, it was observed that 27.45% (14/51) of supermarket samples and 34.48% (10/29) of meat store samples were contaminated by Salmonella spp. Considering E. coli, 49.01% (25/51) of supermarket samples and 65.55% (19/29) of meat store samples were positive for this pathogen. 80% (64/80) of the samples had the municipal inspection seal (MIS), and 83.75% (67/80) contained the expiration date on the label. The legislation in its narrative guarantee’s protection for the consumer with regard to the presence of pathogenic serotypes of these agents, however, it is worth noting that the effective action of health surveillance, and the constant laboratory investigation of the products are necessary.

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

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

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.

Microbiological Quality of Australian Beef Carcass Meat and Frozen Bulk Packed Beef

1998 ◽  
Vol 61 (4) ◽  
pp. 437-443 ◽  
Author(s):  
PAUL B. VANDERLINDE ◽  
BARRY SHAY ◽  
JAMES MURRAY
Keyword(s):  
Escherichia Coli ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
Export Markets ◽  
E Coli ◽  
Coliform Count ◽  
Beef Carcasses ◽  
Beef Carcass

Two studies were undertaken to determine the microbiological quality of beef carcass meat and frozen boneless bulk packed beef produced in Australia. Samples were collected from 1,063 beef carcasses and from 929 cartons of frozen boneless bulk packed beef over a period of approximately 12 months. Samples were collected from works processing beef carcasses for the Australian domestic market and from works targeting export markets. On carcasses processed for export markets, where bacterial counts were obtained, the log10 mean of the APC (aerobic plate count) was 3.13 CFU/cm2; the geometric mean of the coliform count was 19 MPN/cm2; and the geometric mean of Escherichia coli was 13 MPN/cm2. A small percentage (0.59%) of export samples were found positive for Listeria monocytogenes, 0.16% were positive for Campylobacter jejuni/coli, 0.22% were positive for Salmonella spp., and 29% were positive for coagulase-positive Staphylococcus spp. Bacterial numbers were lower on carcasses processed for export markets and higher on carcasses chilled for more than 24 h. Escherichia coli O157 was recovered from 4 of 893 export carcasses tested (0.45%). Of the export frozen boneless bulk packed beef samples that tested positive, the log10 mean of the APC was 2.5 CFU/g, the geometric mean of the coliform count was 15 MPN/g, and the geometric mean number of E. coli was 15 MPN/g. Three of 787 export frozen samples (0.38%) tested positive for Salmonella spp. E. coli O157 was not isolated from any of the 685 export frozen samples tested for this bacteria. Export samples on average had lower APCs than domestic samples. Results from both surveys are compared with data from similar studies in other countries.

scholarly journals Microbiological quality assessment of fresh tilapia marketed in the Federal District and of the ice used for its conservation

2022 ◽  
Vol 17 (12) ◽  
Author(s):  
Ana Carolina Almeida de Oliveira Ferreira ◽  
Erika da Silva Monteiro ◽  
David de Oliveira Sousa ◽  
Calliandra Maria de Souza Silva ◽  
Izabel Cristina Rodrigues Da Silva ◽  
...  
Keyword(s):  
Molecular Analysis ◽  
Microbiological Quality ◽  
Federal District ◽  
Production Chain ◽  
Total Coliforms ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Thermotolerant Coliforms

Tilapia (Oreochromis niloticus) is the most cultivated and consumed freshwater fish in Brazil. The present study aimed to evaluate the microbiological quality of ice and fresh tilapia samples commercialized in the Federal District. Tilapia samples were tested for counts of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus counts and presence of Salmonella. Ice samples were analyzed for determination of total coliforms and thermotolerant coliforms and presence of Escherichia coli. Of the 20 samples of fresh tilapia analyzed, ten samples (50%) presented Salmonella (genetically confirmed through the presence of the invA gene) and, therefore, were unfit for consumption. S. aureus was found in 11 samples (55%), and one sample of fillet presented S. aureus counts (3.15 CFU/g) above the limit allowed by Brazilian legislation (3 log CFU/g). S. aureus colonies were confirmed by detection of CoA gene in molecular analysis. Of the 14 ice samples analyzed, 12 samples (85.7%) were unfit for use in fish conservation due to the presence of total coliforms and 9 ice samples (64.3%) were also contaminated with thermotolerant coliforms. E. coli was isolated from 6 ice samples (42.9%) and confirmed in the molecular analysis through the amplification of the MalB gene. In conclusion, the high contamination of tilapia samples with Salmonella and of the ice used for its conservation with coliforms and E. coli indicates the need for better hygienic practices in the tilapia production chain, to increase its quality and microbiological safety.

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.

scholarly journals Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador

2021 ◽  
Vol 14 (4) ◽  
pp. 918-925
Author(s):  
María Cevallos-Almeida ◽  
Ana Burgos-Mayorga ◽  
Carlos A. Gómez ◽  
José Luis Lema-Hurtado ◽  
Leydi Lema ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Welfare Indicators ◽  
Beef Carcasses ◽  
Logistic Regressions ◽  
The Mean ◽  
Poor Management

Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. Results: The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). Conclusion: Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.

scholarly journals Escherichia coli is not a suitable fecal indicator to assess water fecal contamination by otters

2017 ◽  
Vol 78 (1) ◽  
pp. 155-159 ◽  
Author(s):  
M. Oliveira ◽  
D. Freire ◽  
N. M. Pedroso
Keyword(s):  
Escherichia Coli ◽  
Fecal Contamination ◽  
Microbiological Quality ◽  
Aquatic Environments ◽  
Pathogenic Microorganisms ◽  
Fecal Indicator ◽  
Fecal Samples ◽  
E Coli ◽  
Paulo State

Abstract The detection of pathogenic microorganisms in aquatic environments is extremely relevant in terms of public health. As these laboratorial methodologies are usually difficult, expensive and time-consuming, they are frequently replaced by the assessment of fecal indicator bacteria, such as Escherichia coli. This study aimed to assess the presence of E. coli in fecal samples from Neotropical otters, to evaluate its potential as fecal indicator to be applied to the determination of water microbiological quality in areas where otters’ populations are high. Twenty-six otter fecal samples, collected in Alto Paranapanema river basin, São Paulo State, Brazil, were analyzed for the presence of E. coli, using conventional bacteriological methods. Only 8 scat samples (30%) were E. coli positive, indicating that this microorganism is not a suitable fecal indicator to assess water fecal contamination by Neotropical otters, and should not be used to infer the presence of otter related pathogens in waters.

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

A Bacteriological Survey of Raw Ground Beef1

1977 ◽  
Vol 40 (11) ◽  
pp. 790-794 ◽  
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.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of &lt;50,000/g, yeast and mold counts of &lt;500/g, S. aureus counts of &lt;100/g, coliform counts of &lt;50/g, E. coli counts of &lt;10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

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