scholarly journals Microbiological quality and somatic cells of in natura milk produced in Alagoas State, Brazil

2020 ◽  
Vol 9 (9) ◽  
pp. e412997379
Author(s):  
Bruno Fernando Oliveira Araújo ◽  
Sybelle Geórgia Mesquita da Silva ◽  
João Manoel da Silva ◽  
Cícero Cerqueira Cavalcanti Neto ◽  
Paula Cibelly Vilela da Silva ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Economic Value ◽  
Somatic Cells ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Psychrotrophic Bacteria ◽  
Physical Chemical ◽  
Significant Difference

Raw milk is a food with great consumption and economic value in Brazil. However, is susceptible of contamination by pathogenic bacteria. The aimed of this study was to evaluate the quality of in natura milk based on microbiological in three dairy farms, somatic cells counting (SCC), bacterial counting and his physical-chemical composition. Were made the following microbiological analysis: counting of mesophilic and psychrotrophic bacteria, coliforms at 30 ºC, coliforms at 45 ºC, Staphylococcus spp., Listeria spp., and SCC. The physical-chemical analysis was fat, protein, lactose, total solids, urea, and casein. There was no evidence of Salmonella spp. and Escherichia coli were identified in any samples.  In accordance to the microbiological standards established by Normative Instruction 76 only coliforms 30 ºC and 45 ºC counts were above the standards. There was a significant difference (p≤0.05) between the three farms studied regarding most microbiological aspects. Also, was observed difference (p≤0.05) for most of physical-chemical aspects. Overall, the milk produced in the regions of Alagoas State fails to meet just a constant criterion in the current legislation.

scholarly journals Microbiological analysis of different categories of food items in Dhaka city, Bangladesh

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1351-1356
Author(s):  
M.A. Uddin ◽  
T. Jabin ◽  
E.A. Siam ◽  
M.T. Afreen ◽  
S.S. Uddin ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Food Samples ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Wide Range ◽  
Shigella Spp

Pathogenic microorganisms have been so far reported to contaminate a wide range of foods triggering food borne infections or intoxications including the enteric complications, abdominal pain, fever, bloodstream infection etc. The current study was attempted to observe the microbiological quality of some popular foods collected from different places of Dhaka city, Bangladesh. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bacterial count (TVBC) and presumptive identification of other pathogenic bacteria from these samples. Higher counts of TVBC, coliform, Staphylococcus spp. and fungal load were recorded as 1.46×107 CFU/g (yogurt 1), 4.5×106 CFU/g (yogurt 1), 5.6×105 CFU/g (raw meat) and 2.9×103 CFU/g (sea fish), respectively. Fecal coliform was detected only in one out of ten samples. On the contrary Salmonella spp., Vibrio spp., Shigella spp. and Pseudomonas spp. were completely absent. The antibiogram study showed that all the isolates were sensitive against Kanamycin and Azithromycin. Better sensitivity was also observed against Gentamycin and Ciprofloxacin. Varying degree of antibiotic resistance was also detected against Cefixime, Amikacin and Neomycin. Our study emphasizes the need for continuous monitoring of the various categories of food samples for the safety of public health.

scholarly journals Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 846-851
Author(s):  
I.T. Nur ◽  
B. Ghosh ◽  
M. Acharjee
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Quality Analysis ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Coliform Count

Along with the raw fishes, dry fishes also have a huge contribution to meet up the demand of protein in our daily meal. The assay of microbiological quality is therefore needed to ensure the public health safety. The present study was emphasized on the existence of pathogenic bacteria in raw and dry fish. A total of 50 samples of raw fishes and sun-dried fishes was accumulated aseptically for microbiological quality analysis. Isolation of bacteria was done by spread plate method. All the samples including both (raw and dry) fishes harbored bacteria and fungi up to 106 CFU/g. E. coli was found in all samples as a specific pathogen. In case of raw fishes total viable count (TVC) and total coliform count (E. coli) were recorded up to 2.5x106 CFU/g and 5.2 x104 CFU/g respectively whereas a significant load of Salmonella spp. was observed in almost all samples. Staphylococcus spp. and Pseudomonas spp. were present up to 5 x102 CFU/g and 1.8 x 102 CFU/g respectively. Likewise, total viable count (TVC), total coliform count (E. coli) and fungal load were recorded in dry fish up 3.50 x 105 CFU/g, 1.2 x103 CFU/g respectively. Fungal growth was observed in all experimental raw and dried fishes. For most of the pathogenic isolates, higher rates of resistance were found against Ceftriaxone, Penicillin, Nalidixic acid, Neomycin. On the other hand, most of the isolates were found to retain higher sensitivity against Imipenem, Ciprofloxacin, Tetracyclin and Amoxicillin. This data suggested that the dry fish harbored fewer bacteria than raw fish and sun drying method is still a useful technique for the preservation of fish.

scholarly journals Isolation and Characterization of Bacteriophage ZCSE6 against Salmonella spp.: Phage Application in Milk

Biologics ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 164-176
Author(s):  
Abdallah S. Abdelsattar ◽  
Anan Safwat ◽  
Rana Nofal ◽  
Amera Elsayed ◽  
Salsabil Makky ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Salmonella Spp ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Wide Range ◽  
Almost All ◽  
And Control ◽  
Milk And Dairy Products

Food safety is very important in the food industry as most pathogenic bacteria can cause food-borne diseases and negatively affect public health. In the milk industry, contamination with Salmonella has always been a challenge, but the risks have dramatically increased as almost all bacteria now show resistance to a wide range of commercial antibiotics. This study aimed to isolate a bacteriophage to be used as a bactericidal agent against Salmonella in milk and dairy products. Here, phage ZCSE6 has been isolated from raw milk sample sand molecularly and chemically characterized. At different multiplicities of infection (MOIs) of 0.1, 0.01, and 0.001, the phage–Salmonella interaction was studied for 6 h at 37 °C and 24 h at 8 °C. In addition, ZCSE6 was tested against Salmonella contamination in milk to examine its lytic activity for 3 h at 37 °C. The results showed that ZCSE6 has a small genome size (<48.5 kbp) and belongs to the Siphovirus family. Phage ZCSE6 revealed a high thermal and pH stability at various conditions that mimic milk manufacturing and supply chain conditions. It also demonstrated a significant reduction in Salmonella concentration in media at various MOIs, with higher bacterial eradication at higher MOI. Moreover, it significantly reduced Salmonella growth (MOI 1) in milk, manifesting a 1000-fold decrease in bacteria concentration following 3 h incubation at 37 °C. The results highlighted the strong ability of ZCSE6 to kill Salmonella and control its growth in milk. Thus, ZCSE6 is recommended as a biocontrol agent in milk to limit bacterial growth and increase the milk shelf-life.

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

Comparing antibiotic resistance in commensal and pathogenic bacteria isolated from wild-caught South Carolina shrimps vs. farm-raised imported shrimps

2007 ◽  
Vol 53 (7) ◽  
pp. 919-924 ◽  
Author(s):  
Kavitha Boinapally ◽  
Xiuping Jiang
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
South Carolina ◽  
Antimicrobial Resistance ◽  
Pathogenic Bacteria ◽  
Vibrio Vulnificus ◽  
Resistant Bacteria ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Plate Counts

The objective of this study was to assess and differentiate wild-caught South Carolina (SC) shrimps from imported shrimps on the basis of microbiological analysis. Seven wild-caught SC shrimp and 13 farm-raised imported shrimp samples were analyzed. Total plate counts from wild-caught shrimp samples ranged from 4.3 to 7.0 log10 CFU/g, whereas counts from imported shrimp samples ranged from 3.2 to 5.7 log10 CFU/g. There was no difference (P > 0.05) between total bacterial counts of wild-caught SC shrimp and farm-raised imported shrimp. However, the percentages of bacteria with reduced susceptibility towards ceftriaxone and tetracycline were higher (P < 0.05) for farm-raised shrimp than for wild-caught samples. Salmonella spp. detected only in one farm-raised sample was resistant to ampicillin, ceftriaxone, gentamicin, streptomycin, and trimethoprim. Vibrio vulnificus was detected in both wild-caught and farm-raised shrimp samples; however, only the isolate from farm-raised shrimp was resistant to nalidixic acid and trimethoprim. Escherichia coli detected in one wild-caught sample was resistant to ampicillin. Both Listeria spp. and Salmonella spp. were absent with wild-caught SC samples. Therefore, the presence of more ceftriaxone- and tetracycline-resistant bacteria and the observed antimicrobial resistance phenotypes of isolates from the imported shrimp may reflect the possible use of antibiotics in raising shrimp in those countries.

Identification of pathogenic bacteria from food handling surfaces (tabletops) from different areas with demonstration of their drug resistance properties

2021 ◽  
Author(s):  
Anik Paul ◽  
Md. Mahmud Rahma ◽  
Tasnia Ahmed
Keyword(s):  
Fast Food ◽  
Pathogenic Bacteria ◽  
Klebsiella Oxytoca ◽  
Food Contamination ◽  
Antibiotic Sensitivity ◽  
Klebsiella Pneumonia ◽  
Microbiological Analysis ◽  
Food Handling ◽  
Salmonella Spp ◽  
Esherichia Coli

Foodborne illness is generally caused after consumption of food contaminated with pathogenic microorganisms. Food contamination often caused by contact with tabletops or food handling surfaces where the pathogenic microbes are present due to unhygienic condition of people working there and the overall environment of the food serving area. In current study, four areas (local restaurants, fast food shops, university canteens and hospital canteens) were selected for collection of swab sample (per cm2 area) from the tabletops. Five samples from each area were taken for further studies. After microbiological analysis we found ten different types of bacteria (Esherichia coli, Klebsiella pneumonia, Klebsiella oxytoca, Corynebacterium xerosis, Staphylococcus aures, Salmonella spp., Proteus mirabilis, Enterobacter aerogenes, pseudomonas aeruginosa and Alcaligenes fecalis) which are already considered to be pathogenic bacteria causing different health issues in immune-compromised and also in healthy consumers. These bacteria were then subjected to antibiotic sensitivity test using ten antibiotics-Vancomycin (30 µg), Cotrimoxazol (30 µg), Azithromycin (15 µg), Gentamicin (10 µg), Amoxycillin (10 µg), Cephradine (30 µg), Ceftriaxone (30 µg), Cefuroxime (30 µg), Cefoxitin (30 µg) and Tetracycline (30 µg). Bacterial isolates collected from university and hospital canteens showed most resistance towards these antibiotics. Strict maintenance of proper sanitation and hygiene starting from personal aspects to the overall environment of food handling service should be maintained to reduce the food contamination and foodborne disease.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

1984 ◽  
Vol 47 (3) ◽  
pp. 206-208 ◽  
Author(s):  
J. J. RYAN ◽  
R. H. GOUGH ◽  
C. H. WHITE
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Plate Count ◽  
Bacterial Counts ◽  
Sample Group ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

scholarly journals Sodium sulfite research and microbiological analysis of ground beef and fresh sausage

2021 ◽  
Vol 10 (4) ◽  
pp. e20510414014
Author(s):  
Ana Jessika Santos do Nascimento ◽  
Neide Kazue Sakugawa Shinohara ◽  
Jairo Luiz de Araujo Pereira ◽  
Allan Matheus de Souza Silva ◽  
Amanda Mirelly Santos Sobral ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Sodium Sulfite ◽  
Food Additives ◽  
Ground Beef ◽  
Sodium Sulphite ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Pork Sausage ◽  
Total Coliforms ◽  
Thermotolerant Coliforms

In general, the meat contains nutrients of high biological value and susceptible to contamination by enteropathogens. One way of minimizing/eliminating this contamination is the use of food additives, in the case of meat, usually sodium sulphite. This technological resource is used to inhibit the growth of pathogenic bacteria such as Salmonella spp. and thermotolerant coliforms, mandatory parameters foreseen in sanitary legislation. Therefore, the objective of this article was to evaluate the presence of sodium sulfite and detection of Salmonella spp., total and thermotolerant coliforms in 23 samples of ground beef and 7 of fresh pork sausage, marketed in open markets and public markets of Grande Recife - PE. In a total of 30 samples analyzed, it was not detected in any presence of sodium sulphite. In the microbiological assays, also it was not detected the presence of Salmonella spp. and thermotolerant coliforms. The Total Coliforms was found in 20 meat samples (87%), at the maximum concentration of 35 MPN/g-1 and in all sausages (100%) at the concentration of 35 to 36 MPN/g-1. Although the Total Coliforms is not considered pathogenic, the presence of this indicates unsatisfactory sanitary conditions in the production, which may constitute biological risk for vulnerable groups.

scholarly journals The effect of breed and stage of lactation on the microbiological status of raw milk

2019 ◽  
pp. 37-45
Author(s):  
Flóra Mária Petróczki ◽  
Tema Andualem Tonamo ◽  
Béla Béri ◽  
Ferenc Peles
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Holstein Friesian ◽  
Significant Difference ◽  
Jersey Cows ◽  
Friesian Cows

The microbiological quality of the milk is important not only for food safety, but it can also influence the quality of dairy products. The microbiological status of raw cow milk can be influenced by many factors. Our aim was to determine whether there was a difference between the microbiological quality of milk of two different cow breeds (Holstein Friesian and Jersey) kept and milked in the same conditions, and how the microbiological quality of the raw cow milk changed during lactation (beginning, mid, and end). Samples were taken and analysed in July, August and September in 2018 from two dairy farms in Hajdú-Bihar county. During the conducted studies, the total plate count (TPC), the coliform count, the Staphylococcus aureus count and the coagulase-negative Staphylococcus (CNS) count of raw milk samples were determined. There was no significant difference (P>0.05) between the milk of the Holstein Friesian and Jersey breeds in the case of TPC. However, the mean coliform count of milk samples taken from Holstein Friesian cows was significantly lower (P<0.05) than the mean coliform count of milk samples taken from Jersey cows. S. aureus was detected in one of the twelve milk samples taken from Holstein Friesian cows, and in two of the eleven milk samples taken from Jersey cows. CNS was found in larger amount in milk samples taken from Holstein Friesian cows, and the difference was significant (P<0.05). Both TPC and CNS count were significantly higher (P<0.05) in individual milk samples taken at the end stage of lactation, than in samples taken in the earlier stages of lactation from Farm “A”. However, in the case of Farm “B”, there was no significant difference (P>0.05) in colony counts at different stages of lactation. S. aureus was only present in milk samples that collected from cows, which were at the beginning and middle stages of lactation. Testimg the hemolysin production ability of S. aureus strains isolated from the raw milk samples, only weak hemolysis was observed on blood agar. In case of antibiotic resistance testing, it was found that all strains were susceptible to cefoxitin, chloramphenicol, clindamycin, erythromycin, gentamicin, penicillin G, tetracycline and trimethoprim/sulphamethoxazole. Based on the results of our studies, staphylococci were detected in a higher amount in the milk of Holstein Friesian cows, and coliform bacteria were detected in a higher number in the milk of Jersey cows. Summing up the results of the milk samples taken from the different stages of lactation in one of the farms, it can be concluded that higher TPC and CNS count could be detected at the end stage of lactation than in the samples taken from the earlier stages of lactation. The fact that at the end of lactation the microorganisms could be detected in a higher colony count may be related to the fact that teats could be damaged during lactation by the milking machine, which increased the chance of imvading the microorganisms into the udder.

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