scholarly journals Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

2020 ◽  
Vol 8 (1) ◽  
pp. 116 ◽  
Author(s):  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Antonio Bevilacqua ◽  
Clelia Altieri ◽  
Maria Rosaria Corbo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactobacillus Plantarum ◽  
Scaling Up ◽  
Starter Cultures ◽  
Model Medium ◽  
Industrial Fermentation ◽  
Industrial Level ◽  
Functional Strain

This paper proposes the industrial validation of a functional strain of Lactobacillus plantarum (strain 178). First, acidification in a meat model medium and bioactivity towards Staphylococcus aureus, Salmonella sp., Listeria monocytogenes, and Escherichia coli were assessed; the performances of Lb. plantarum 178 were compared to those of a commercial Lb. sakei and a probiotic Lb. casei. Lb. plantarum 178 inhibited the pathogens and experienced a higher acidification at 15 °C. Lb. casei and Lb. plantarum were used for an industrial fermentation of traditional Italian sausages. The strains assured the correct course of fermentation and inhibited pathogens and enterobacteria. This study represents the scaling up and the validation of a promising strain at industrial level and shows the possibility of performing the fermentation of traditional Italian sausage through functional starter cultures, combining the benefit of a controlled fermentation and possible health benefits.

scholarly journals The effect of some gram-negative bacteria on the ripening and quality of dry sausage

1977 ◽  
Vol 49 (2) ◽  
pp. 107-166
Author(s):  
Esko Petäjä
Keyword(s):  
Escherichia Coli ◽  
Lactobacillus Plantarum ◽  
Starter Cultures ◽  
Favourable Effect ◽  
Gram Negative Bacteria ◽  
Proteus Vulgaris ◽  
Gram Negative ◽  
Significance Level ◽  
Dry Sausage

The possible use of gram-negative bacteria as starter cultures in dry sausage was studied by inoculating the following gram-negative bacteria into dry sausage both alone and with Lactobacillus plantarum: Aeromonas x, Aeromonas 19. Vibrio costicolus, Achromobacter 22, Achromobacter guttatus, Achromobacter X, Escherichia coli, or Proteus vulgaris. Sausage without any inoculation and sausage containing Micrococcus sp. + Lactobacillus plantarum were used as references. Aeromonas x and 19 strains had a very favourable effect on the quality of dry sausage when inoculated together with lactobacilli. Both strains reduced nitrate, and the colour formed during the first 3 days. The pH value of Aeromonas + Lactobacillus sausages decreased so quickly that the consistency of these sausages developed within one week and was at least as good as, and often firmer than in Micrococcus + Lactobacillus sausages. The consistency of Aeromonas 19 + Lactobacillus sausages was better at the 0.05 significance level than that of Micrococcus + Lactobacillus samples. The aroma and flavour of Aeromonas + Lactobacillus sausages were as good as or better than those of Micrococcus 4- Lactobacillus sausages. The aroma and flavour of Aeromonas 19 + Lactobacillus sausages were significantly better (significance level 0.001) than Micrococcus-f Lactobacillus sausages. The flavour of Aeromonas x + Lactobacillus sausages was better at the 0.05 level than Micrococcus + Lactobacillus sausages. The number of bacteria, roughly the number of lactobacilli. was often significantly higher in Aeromonas + Lactobacillus sausages (range 2—4 x 108/g between 3 and 21 days of ripening) than in Micrococcus + Lactobacillus sausages (range 8 X 107 1.5 X 108/g between 3 and 21 days of ripening). For this reason the former sausages ripened more quickly than the latter. Vibrio 21 and three Achromobacter strains did not thrive in dry sausage and disappeared during the first 7 days of ripening. When inoculated together with lactobacilli, Escherichia coli had almost as favourable an effect as micrococci on the quality of dry sausage. Inoculations of E. coli alone and Proteus vulgaris, both alone and with lactobacilli, did not improve the quality of dry sausage. P. vulgaris actually had a detrimental effect. Conclusion The investigation has proved that gram-negative bacterial strains Aeromonas x and 19 inoculated with lactobacilli improve the quality of dry sausage and that, especially with the Aeromonas 19 + Lactobacillus inoculum, better dry sausage was obtained than with micrococci and lactobacilli.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

scholarly journals Análise Microbiológica de Batons de Uso Compartilhado na Cidade de Juazeiro do Norte-CE

2021 ◽  
Vol 24 (5-esp.) ◽  
pp. 636-639
Author(s):  
Luana Romão Rodrigues ◽  
João Victor de Freitas Menezes ◽  
Dárcio Luiz de Sousa Júnior ◽  
Rafael de Carvalho Mendes
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Scientific Work ◽  
Quality Standard ◽  
Microbiological Analysis ◽  
Great Circulation ◽  
Effective Use ◽  
The City

A cosmetologia é a ciência que engloba e estuda os cosméticos, desde conceitos iniciais até a sua fabricação, tornando-se uma ciência multidisciplinar. Para garantia de um uso seguro e eficaz dos cosméticos é necessário a realização de análises para se conseguir um padrão de qualidade. Quando há indícios de contaminação por microrganismos no cosmético, diversos problemas podem ser encontrados, como a ocorrência de patologias específicas, causando altos riscos e complicações à saúde do usuário. O objetivo deste trabalho foi investigar qualitativamente através de análises microbiológicas a qualidade dos produtos cosméticos de maquiagem usados de forma compartilhada, utilizando amostras colhidas aleatoriamente em uma loja de varejo, que foi selecionada por ser de grande circulação, da cidade de Juazeiro do Norte, Ceará. Nesta pesquisa foram analisadas oito amostras coletadas durante o período de outubro e novembro de 2017. As análises que foram realizadas seguiram a Farmacopeia brasileira. Como resultado obteve-se um percentual de 87,5 % de contaminação microbiana, evidenciando a presença de Staphylococcus aureus, Escherichia coli, Enterococcus sp. e Pseudomonas aeruginosa, sendo que apenas uma das oito amostras analisadas mostrou-se adequada para uso seguindo os limites de aceitação microbiológicas permitidos por lei. Baseados nesses resultados foi possível concluir que o índice de contaminação das amostras de batons que são utilizadas de modo compartilhado são potencialmente maiores. Com isso, intensifica-se a necessidade de medidas que impeçam o compartilhamento dos produtos cosméticos, com a finalidade de diminuir o risco de uma infecção coletiva.   Palavras-chave: Cosméticos. Uso compartilhado. Contaminação.   Abstract Cosmetology is the science that encompasses and studies cosmetics, from initial concepts to their manufacture, becoming a multidisciplinary science. To guarantee a safe and effective use of cosmetics it is necessary to carry out analyzes to achieve a quality standard. When there is evidence of contamination by microorganisms in the cosmetic, several problems can be found, such as the occurrence of specific pathologies, causing high risks and complications to the health of the user. The objective of this scientific work was to qualitatively investigate through microbiological analysis the quality of cosmetic makeup products used in a shared way, using samples collected randomly in a retail store, which was selected because it is of great circulation, in the city of Juazeiro do Norte, Ceará. In this research, eight (8) samples collected during the period of October and November 2017 were analyzed. The analyzes that were carried out followed the Brazilian Pharmacopoeia. As a result, a percentage of 87.5 % of microbial contamination was obtained, showing the presence of Staphylococcus aureus, Escherichia coli, Enterococcus sp. and Pseudomonas aeruginosa, with only one of the eight samples analyzed being suitable for use following the limits of microbiological acceptance allowed by law. Based on these results it was possible to conclude that the contamination index of the lipstick samples that are used in a shared way are potentially higher. As a result, the need for measures to prevent the sharing of cosmetic products is intensified, in order to reduce the risk of a collective infection.   Keywords: Cosmetics. Shared Use. Contamination.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

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 <50,000/g, yeast and mold counts of <500/g, S. aureus counts of <100/g, coliform counts of <50/g, E. coli counts of <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.

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

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.

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