scholarly journals Quality of Frozen Hake Fillets in the Portuguese Retail Market: A Case Study of Inadequate Practices in the European Frozen White Fish Market

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 848
Author(s):  
Rogério Mendes ◽  
Helena Silva ◽  
Patrícia Oliveira ◽  
Luís Oliveira ◽  
Bárbara Teixeira
Keyword(s):  
Sensory Analysis ◽  
Microbiological Quality ◽  
Poor Quality ◽  
Drip Loss ◽  
Merluccius Productus ◽  
Legal Limit ◽  
Low Levels ◽  
Yeasts And Molds ◽  
Almost All

The overall quality of frozen hake fillets in the Portuguese market was evaluated. Physical, biochemical, microbiological, and sensory analysis in 20 brands revealed several non-conformities. Hake was identified in 19 brands, although two mislabeled the species. Lower net weight than labeled was evidenced in ca. one-third of brands. TVB-N in ca. one-third of the samples presented high values, although within legal limit. Almost all brands presented excessive amount of ice glaze, low levels of WHC (raw/cooked), low levels of soluble protein, and undue thaw-drip loss, thus reflecting the poor quality of fillets. Added phosphates were below the legal limit in all samples; however, they were used in glaze ice in three brands, and only labeled in one. Overall microbiological quality of frozen fillets was good, though yeasts and molds detected in six samples indicate poor hygienic conditions in some facilities. Labels comply with legal requisites, however, need improvement, namely the ‘best before’ periods. In general, packaging was efficient regarding presence of ice crystals and dehydration signs. Concerning sensory analysis of cooked fillets, 63% of the brands had bad to poor quality and 37% fair quality. Merluccius productus revealed the worst quality, namely regarding thaw drip loss, thaw drip loss protein, M/P ratio, pH and sensory evaluation. Overall results show that a significant part of the hake fillets business operators are still failing in relation with best practices.

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

scholarly journals Microbiological quality analysis of different types of popular dried food items

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
Author(s):  
T. Ahmed ◽  
A. Sharmin ◽  
M.R. Dipu ◽  
T. Islam
Keyword(s):  
Age Groups ◽  
Microbiological Quality ◽  
Poor Quality ◽  
Quality Analysis ◽  
Salmonella Spp ◽  
Food Items ◽  
Bacteria And Fungi ◽  
Almost All ◽  
Dried Foods

The study was carried out to investigate the microbiological quality of dried foods which are very popular among kids. Moreover, people from all age groups like it, although adults do not take it on a regular basis, the total consumed amount among the adults are not negligible. Chips, biscuits, muesli, salted peanuts all are dried foods, and all of these can undergo microbial contamination due to the remaining water activity, environmental condition, production processing faults, humidity, temperature etc. In the current study, twenty-four samples were analyzed for microbial quality analysis. Six samples from each category of dried food were subjected to study for the presence of mesophilic organisms, coliforms, molds and other specific food pathogens. Of the samples studied, almost all were found to be contaminated with the mesophilic bacteria (104 -107CFU/g) and fungus (105 -107CFU/g). Survival of Vibrio spp. was absent and Salmonella spp. was found in only one sample. Escherichia coli, Pseudomonas spp., Staphylococcus spp. and Shigella spp. were found in many of the samples indicating the poor quality of the dried food items. Overall, the present study revealed that potato chips were highly contaminated by bacteria and fungi. Consuming such contaminated chips may cause foodborne illness that is a great threat to our health.

scholarly journals Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

2020 ◽  
Vol 8 (2) ◽  
pp. 185 ◽  
Author(s):  
Charlène Leneveu-Jenvrin ◽  
Baptiste Quentin ◽  
Sophie Assemat ◽  
Mathilde Hoarau ◽  
Jean-Christophe Meile ◽  
...  
Keyword(s):  
Cold Storage ◽  
Microbiological Quality ◽  
Fungal Species ◽  
Ananas Comosus ◽  
Minimally Processed ◽  
Leading Role ◽  
Queen Victoria ◽  
Processing Step ◽  
Yeasts And Molds

Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

scholarly journals Moderate heat treatments enhance the quality of traded natural shea butter

2020 ◽  
Vol 22 (1) ◽  
pp. 17-26
Author(s):  
A.O. Oyedele ◽  
O.A. Igbeneghu ◽  
T.I. Alade ◽  
O.O. Akinmusire
Keyword(s):  
Microbiological Quality ◽  
Poor Quality ◽  
Heat Treatments ◽  
Shea Butter ◽  
Physicochemical Quality ◽  
Melting Temperatures ◽  
Before And After ◽  
Human Use ◽  
C 30

Natural shea butter (NSB), extracted by traditional methods resulting in its poor quality, is nevertheless widely traded within Africa and beyond due to its several useful applications. This study examined effects of simulated laboratory/domestic heat treatments on quality of the commodity obtained from a cross section of Nigerian markets. Physicochemical and microbiological qualities of NSB samples procured from four selected  markets located across three Nigerian states were evaluated by standard methods before and after graduated thermal stress treatments from 50 through 120 °C over 5, 15, or 30 min durations, respectively, and filtration at 60 °C. Mean physicochemical quality values of NSB samples determined, namely: specific gravity at 29 °C (0.90-0.94); softening, melting temperatures (33-36, 36-39 °C; respectively); acid, iodine, and saponification values (10.5- 29.3, 46.4-59.1, 110-470; respectively), were not adversely or significantly altered by the thermal treatment types and stresses. Whereas all untreated NSB samples demonstrated microbial contamination (total viable counts: 3 6 10 -10 cfu/g) with Pseudomonas, Klebsiella, Staphylococcus, Bacillus, Aspergillus, or Candida species, the graduated heat treatments produced varied sanitizing effects. Higher temperatures (100, 120 °C) gave greater and more rapid cleansing action than the lower temperatures (50, 75 °C), both intensity-ranges being aided by length of holding time. Hot filtration eliminated all the NSB contaminants. In conclusion, while untreated NSB is found grossly contaminated by microbes, unhygienic and unsafe for human use, this study has demonstrated efficient contaminants-cleansing action of heat treatments (³100 °C × ³ 30 min) on NSB, and the total sanitizing effect of hot filtration process. Key words: Natural shea butter, Physicochemical quality, Microbiological quality, Heat treatment, Hot filtration.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

Scanning electron microscopy of lattice organs in cyprids of the Rhizocephala Akentrogonida (Crustacea: Cirripedia)

1994 ◽  
Vol 72 (6) ◽  
pp. 1018-1026 ◽  
Author(s):  
Peter Gram Jensen ◽  
Jens T. Høeg ◽  
Susan Bower ◽  
Alexey V. Rybakov
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Sister Group ◽  
Poor Quality ◽  
Sister Group Relationship ◽  
Sensory Structures ◽  
Lattice Organs ◽  
Almost All ◽  
Scanning Electron

The morphology and disposition of lattice organs, putative sensory structures in the carapace of cyprids, are described with scanning electron microscopy from six rhizocephalan species representing four of the five families in the suborder Akentrogonida: Clistosaccus paguri and Sylon hippolytes (Clistosaccidae), Arcturosaccus kussakini (Duplorbidae), Mycetomorpha vancouverensis (Mycetomorphidae), and Diplothylacus sinensis and Thylacoplethus reinhardi (Thompsoniidae). The disposition of pores and setae on the cyprid carapace is also surveyed. In T. reinhardi, poor quality of the specimens allowed only confirmation that lattice organs are present. Cyprids of all other species except M. vancouverensis have two anterior and three posterior pairs of lattice organs on the carapace, just as in almost all other Cirripedia. Cyprids of C. paguri and S. hippolytes are nearly identical in both general shape, carapace setation, and morphology of the lattice organs. In both species the lattice organs are oval–circular pore fields, except the second pair which is very elongate and match-shaped, a morphology unique to the Clistosaccidae. The similarities in cyprid morphology are interpreted as apomorphies supporting the monophyly of the recently rediagnosed Clistosaccidae. Both thompsoniid species have oval–circular lattice organs, indicating a possible sister-group relationship between the Clistosaccidae and the Thompsoniidae. None of the lattice organs of A. kussakini are oval or match-shaped. In M. vancouverensis there is only a single anterior pair of lattice organs, a probable autapomorphy. But the morphology of the M. vancouverensis cyprid is otherwise very reminiscent of those in the Rhizocephala suborder Kentrogonida, such as in being ornamented with numerous (> 100) carapace setae in no fixed pattern compared with the few (< 80) setae in a fixed disposition seen in the other akentrogonids. In cyprids of all Akentrogonida examined, the lattice organs lack a large terminal pore. By out-group comparison with all other cirripedes and with the Ascothoracida, this is regarded as an apomorphy that supports the monophyly of the Akentrogonida.

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

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.

Potential Use of Monsoon Rainwater for Drinking Purpose in Bangladesh

2008 ◽  
Vol 3 (3) ◽  
Author(s):  
M.G. Mostafa ◽  
S.M. Shafiuzzaman
Keyword(s):  
Particulate Matter ◽  
Rainwater Harvesting ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Treatment Technologies ◽  
Almost All ◽  
The City ◽  
Domestic Purpose

This study investigates the feasibility of the utilization of monsoon rainwater for domestic purpose in Bangladesh. A survey was done in Rajshahi city in Bangladesh about the prospect and possibilities of rainwater harvesting (RWH). RWH system was not found in any individual or commercial apartment in the city. But, however, in rainy season, women about 46% houses used to collect rainwater from their roofs for domestic uses at least once in a year. In this study, a numbers of rainwater samples were collected from open atmosphere and through two different roof catchments (galvanized iron and concrete) and analysed the physico-chemical quality. pH of all the samples ranges from 6.3 to 7.7. The results showed the physico-chemical quality of the samples were found within the limits of WHO's standard of drinking water except the particulate matter in rainwater. The study recommend that the rainwater would be allowed to stand for 6-10 hours to settle more than 90% of the particulate matter and a 3-4 folds fine thin clothes could be used as filter to remove almost all particulate matter from the water. Moreover, the study observed that the microbial treatment technologies such as chlorination, solar or UV radiations would be technically feasible and economically sound to destroy micrograms in stored rainwater. Further research is imperative on potential indicators of both microbiological quality and health risk to minimize contamination of roof-collected rainwater.

scholarly journals Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

2018 ◽  
Vol 2018 ◽  
pp. 1-4
Author(s):  
Rausan Zamir ◽  
A. B. M. Nazmul Islam ◽  
Anisur Rahman ◽  
Sunzid Ahmed ◽  
M. Omar Faruque
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Dhaka City ◽  
Hygiene Practices ◽  
Yeasts And Molds ◽  
Potential Human Health ◽  
Date Fruits

It is evident that date fruits provide a wide variety of essential nutrients which impart potential human health benefits. In Bangladesh, the popularity of date and its consumption surge few-fold during Ramadan among Muslims owing to the profound emotion related to religious belief that breaking of dawn-to-dusk fasting with dates is fulfilling a Sunnah. The present study aimed to explore the microbiological quality of the five most popular fresh date samples (Nagal, Dhapas, Boroi, Morium, and Tunisia) purchased from different locations of Dhaka City, Bangladesh. Among 25 samples tested, 23 were observed to carry 3.30-5.65 Log CFU/gm aerobic bacteria and 3.30-5.36 Log CFU/gm yeasts and molds population. Coliform bacteria and Escherichia coli were not found in any of the samples analyzed in this study. However, except Nagal and Boroi from Mohammadpur and Mirpur, respectively, none of the samples were found safe to consume according to the microbiological grade recommended by Woolworths Quality Assurance Standard (WQAS), 2009, as fresh dates with microbial load can cause food poisoning or even foodborne intoxication. Date samples with less or no processing is responsible for this contamination which can be subsided and eliminated by appropriate handling and hygiene practices during postharvest processing.

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