scholarly journals VERIFIKASI PENENTUAN ANGKA BAKTERI Escherichia coli PADA SAMPEL YANG DI-SPIKE MENGGUNAKAN METODE COLONY FORMING UNIT

2019 ◽  
Vol 6 (1) ◽  
pp. 42-48
Author(s):  
Chairani Arizal ◽  
Aswal Harianto
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Coliform Bacterium ◽  
High Dilution ◽  
Bacterial Growth Rate ◽  
Accuracy Test ◽  
Escherichia Coli Bacteria ◽  
Limit Sensitivity ◽  
Use Factors

The water that must be drunk is healthy water that meets the requirements of Bacteriology, Chemistry, Radioactivity and Physicality based on Republic of Indonesia Minister of Health Regulation No: 492 / MENKES / PER / IV / 2010 concerning the requirements and supervision of clean water quality which includes physical requirements which are odorless, not colored and tasteless, where for the Coliform value is 0/100 mL. Escherichia coli is a fecal coliform bacterium and an indicator of the quality of drinking water because its presence in water indicates that the water is contaminated by feces. The aim of this study was to determine the value of accuracy, precision, detection limit, sensitivity and specificity of the calculated numbers of Escherichia coli bacteria from spike samples using the CFU method with agar chromocult media. The results of the bacterial results obtained on accuracy parameters were 229.33%, precision ie 26.35%, LOD which was 13.85 CFU / ml, LOQ ie 138.54 CFU / ml, and Specificity of 0%. Based on the results of verification of bacterial numbers obtained from the results of the accuracy test, precision that is not within the range of  general requirements indicates that the method cannot be valid to use factors that affect high dilution, rapid bacterial growth rate, adequate nutrition and observer vision, whereas specificity indicate that chromocult coliform is very specific to Escherichia coli.

Comparison of the Elevated Temperature Plate Count (ETPC) and MPN Procedure to Estimate the Densities of Fecal Coliforms and Escherichia coli in Soft-Shell Clams

1977 ◽  
Vol 40 (11) ◽  
pp. 763-764 ◽  
Author(s):  
S. VARGA ◽  
R. E. DOBSON ◽  
R. EARLE
Keyword(s):  
Escherichia Coli ◽  
Elevated Temperature ◽  
Fecal Coliform ◽  
Enterobacter Aerogenes ◽  
Nutrient Agar ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Soft Shell ◽  
Cell Densities

The Elevated Temperature Plate Count procedure of Hefferman and Cabelli was assessed to measure the sanitary quality of soft shell clams. The method, compared to the standard MPN procedure, underestimated the densities of fecal coliforms by about 10%. The estimated cell densities of Escherichia coli and Enterobacter aerogenes in saline suspension were about 20% lower than the estimate obtained on nutrient agar plates. Thus, the fecal coliform standard used in the assessment of sanitary quality of clams would need to be modified when the analysis is conducted by the Elevated Temperature Plate Count procedure.

scholarly journals KEBERADAAN BAKTERI Escherichia coli PADA AIR KOLAM RENANG UMUM

2019 ◽  
Vol 17 (2) ◽  
Author(s):  
Indah Wahyuningtias ◽  
Bambang Sunarko ◽  
Iva Rustanti EW
Keyword(s):  
Escherichia Coli ◽  
Swimming Pool ◽  
Residual Chlorine ◽  
P Value ◽  
Cross Sectional ◽  
Exact Test ◽  
Pool Water ◽  
Swimming Pool Water ◽  
Escherichia Coli Bacteria

One indicator of swimming pool water pollution is the presence of Escherichia coli bacteria. Factors can caused the presence of Escherichia coli in pool water are the levels of residual chlorine, the visitors who dispose of metabolic waste (sweat, urine) in pool water and disinfection of pool that were not done properly. This study analyzes the quality of swimming pool water seen from the presence of Escherichia coli in public pool water. This study was an observational analytic that use a cross sectional research design. The sample used were public swimming pool located in the Sukodono Health Center working area with total of pools were 10, and with Fisher's exact test. The results showed that main factor affecting the presence of Escherichia coli in pool water was residual chlorine content with a p-value of 0.019 which means that there was a difference number of Escherichia coli in swimming pools containing residual chlorine and in pool water that didn’t contain residual chlorine.This study concluded that there were differences in the number of Escherichia coli bacteria in pool water containing residual chlorine and in pool water that did not contain residual chlorine. To keep the remaining chlorine in pool water in accordance with Permenkes No. 32 of 2017, pool managers should routinely check the remaining chlorine and do chlorination regularly. Keywords: Escherichia coli, residual chlor, swimming pool

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs1

1992 ◽  
Vol 55 (2) ◽  
pp. 104-107
Author(s):  
DEOGHWAN OH ◽  
DOUGLAS L. MARSHALL ◽  
MICHAEL W. MOODY ◽  
J. DAVID BANKSTON
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Air Cooling ◽  
Plate Counts ◽  
Forced Air ◽  
Thermocouple Temperature ◽  
Microbiological Analyses

Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P<0.05) total coliform and fecal coliform counts, 2.51 and 2.30 log10 MPN/100 g, compared with those of static-air cooling, 2.83 and 2.60 log10 MPN/100 g. All treatments had less than 2.30 log10 MPN/100 g Escherichia coli. Staphylococcus aureus counts in the forced-air cooled crabs were approximately 4-fold lower than counts in static-air cooled crabs. The aerobic plate counts and psychrotrophic plate counts were significantly lower (P<0.01) by 1.04 and 0.81 log10 CFU/g, respectively, by forced-air cooling compared to static-air cooling. Thermocouple temperature readings were used to determine differences in cooling rates between forced-air and static-air cooling. After 1.5 h of cooling, the initial precooled crabmeat temperature of 34°C (93°F) was reduced by forced-air cooling and static-air cooling to 4°C (40°F) and 20°C (67°F), respectively. The rates of cooling using forced-air and static-air were significantly different (P<0.01).

scholarly journals MUTU SABUN MANGKOKAN (Nothopanax scutellaium Merr)

2018 ◽  
Vol 11 (01) ◽  
pp. 18-22
Author(s):  
G. R. Hanum ◽  
S. Ardiansyah
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Data Analysis ◽  
Leaf Extract ◽  
Microbial Contamination ◽  
Ph Value ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Escherichia Coli Bacteria

Mangkokan soap (Nothopanax Scutellaium Merr) is made from extract of mangkokan leaf and the material making of soap there are oil, NaOH, alcohol and glycerin. This research is to find out the quality of microbiology and chemical soap of mangkokan leaf extract (Nothopanax Scutellaium Merr) with 90% concentration of mangkokan leaf extract . This research is an experimental research with descriptive of data analysis. The results of this study were microbiological quality of Mangkokan extract soap(Nothopanax Scutellaium Merr) has antibacterial activity to Escherichia coli bacteria and there is no microbial contamination. Chemical quality of Mangkokan Extract Soap (Nothopanax Scutellaium Merr) was tested on free alkali level test 0%, pH value 11,03 and water content value 0,4668%.   Keywords: Escherichia coli, Mangkokan Leaf, Soap.

scholarly journals Sanitary and Microbiological Research of Fish Products Sold in Dnipro city

2020 ◽  
Vol 5 (6) ◽  
pp. 336-341
Author(s):  
A. A. Bilousova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
L. P. Golodok ◽  
T. V. Sklyar
Keyword(s):  
Escherichia Coli ◽  
Raw Materials ◽  
Fish Products ◽  
Anaerobic Microorganisms ◽  
Low Salt ◽  
Facultative Anaerobic ◽  
Retail Chains ◽  
Escherichia Coli Bacteria ◽  
Squid Rings

Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of the work was to study the microbial contamination of ready-to-eat fish and seafood sold in the retail chains of the city of Dnipro, to determine the compliance of product quality with sanitary requirements. Material and methods. 53 samples of fish and seafood of different brands were analyzed: 23 samples of low-salt products, among which were preserves from fish "Herring", preserves from mussels, salted low-salt and 30 dried products: dried squid, dried squid rings and dried bull. The number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, the presence of coccal microflora, mold and anaerobes were determined in each of the samples. Results and discussion. The results of the sanitary-microbiological study showed that 43.4% of the analyzed samples (23 samples) did not meet the normative indicators. The largest deviations from the norm were found in the content of mesophilic aerobic and facultative anaerobic microorganisms and Escherichia coli bacteria. The study showed that in 39.6% of samples the number of mesophilic aerobic and facultative anaerobic microorganisms was exceeded, and in 32.0% - the number of Escherichia coli bacteria. Most contaminated products were found among the samples of dried squid – 50% of samples, preserves from fish "Herring" – 36.4% and preserves from mussels – 36.4%, dried squid rings – 33.3%. It was found that 18.8% of samples of fish and fish products contained Staphylococcus aureus, 7.5% of samples – sulfate-reducing clostridia. Conclusion. The obtained results indicated the non-compliance of a large number of fish and seafood with the normative indicators. This may be due to the condition of the reservoirs in which the catch was made, improper processing of raw materials, non-compliance with storage conditions, transportation of the product. Therefore, it is important to further improve the quality of fish products by controlling raw materials, compliance of production technology with international and national standards. The solution of this problem is possible under the condition of state involvement in the process of quality control of fish products on the market of Ukraine. The results of research can be used to monitor the quality of fish and seafood sold in retail chains

scholarly journals Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 85-90 ◽  
Author(s):  
Eva Wiklund
Keyword(s):  
Escherichia Coli ◽  
Pilot Study ◽  
Shelf Life ◽  
Food Analysis ◽  
Microbiological Quality ◽  
Longissimus Dorsi ◽  
Chilled Storage ◽  
Escherichia Coli Bacteria ◽  
Meat Samples

In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis) where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL). The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter) was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g). At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05) and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively). Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C.

scholarly journals Microbiological assessment of sachet water “pure water” from five regions in Ghana

2019 ◽  
Vol 1 ◽  
pp. 12 ◽  
Author(s):  
Lydia Mosi ◽  
Samuel Mawuli Adadey ◽  
Sandra Akoley Sowah ◽  
Charles Yeboah
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Pure Water ◽  
Fecal Contamination ◽  
Microbiological Quality ◽  
Test Kit ◽  
Sanitary Conditions ◽  
Sachet Water ◽  
Production Facilities

Background: Sachet water, popularly known as “pure water” has become an invaluable entity in most Ghanaian households. Despite its importance, there is no extensive nationwide investigations on its wholesomeness for consumption. The aim of this study was to determine the microbiological quality of 41 brands of sachet water sampled in 16 districts across 5 regions in Ghana. Methods: The samples were analyzed for the presence of total and fecal coliform (Escherichia coli) using the Colilert*- 18 Test Kit. Results: Majority of the samples (56.09%) were excellent, 4.87% satisfactory and 14.63% suspicious. Ten samples (24.4%) were unsatisfactory. For the degree of fecal contamination, (85.56%) were satisfactory, four (9.76%) were suspicious, and two others (4.88%) were unsatisfactory. The contaminations observed could be attributed to poor sanitary conditions (during and/or after production) and failure of some production facilities to adhere to standard manufacturing practices. Conclusion: Our data suggest that microbiological quality sachet water from some sources have not yet attained levels that make it absolutely pure and wholesome for consumption in many areas.

scholarly journals Comparison of the microbiological and hygienic quality of turkey meat between six districts of the Kenitra city

2021 ◽  
Vol 319 ◽  
pp. 01044
Author(s):  
Hassna Jaber ◽  
Rachid Ijoub ◽  
Rahma Erahioui ◽  
Rachid Boulamtat ◽  
Ali Oubayoucef ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Great Variability ◽  
High Concentration ◽  
Fresh Meat ◽  
Turkey Meat ◽  
Hygienic Quality ◽  
High Prevalence ◽  
Meat Samples

Meat is known to be one of the vehicles for many diseases to humans. The aim of this study is the comparison of the microbiological and hygienic quality of fresh turkey meat marketed in the most popular districts of Kenitra city. Fresh meat samples were taken from stores localized in six different districts. Microorganisms tests were conducted according to the appropriate standards. The Aerobic Mesophilic Flora (AFM) was most counted in district five (7.69±0.212 log10ufc/g), while the highest total and fecal coliform charges were obtained in district six with rates of 7.68±0.160 and 6.89±0.132 log10ufc/g, respectively. Cases of Salmonella spp were observed in all districts, except district five with frequencies up to 10.71%. Pseudomonas aeuroginosa charge was high in district five and its prevalence was high (21.42%) in districts two, four and six. Regarding Clostridium perfringens, the charges were up to 2.11±0.55 log10ufc/g in district six and a high prevalence of 42.85% was in district four. Escherichia coli showed dominance in all the districts studied with a high prevalence in district four with a rate of 75% and a high charge in district five (4.37 log10ufc/g). The presence of Staphylococcus aureus was significant in district four with a rate of 28.57% and a high concentration in district five (4.47 log10ufc/g). This study has shown great variability in the results found between the different districts and the rate of contaminations affecting this product. In fact, this microbiological and hygienic quality of raw turkey meat sold in these districts was judged marginal indicating the need for improved hygienic standards.

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