scholarly journals The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 541
Author(s):  
Luis M. Carrillo-Lopez ◽  
Bianka Y. Cruz-Garibaldi ◽  
Mariana Huerta-Jimenez ◽  
Ivan A. Garcia-Galicia ◽  
Alma D. Alarcon-Rojo
Keyword(s):  
Structural Changes ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Application Time ◽  
Muscle Properties ◽  
Bacterial Counts ◽  
Longissimus Lumborum ◽  
Ultrasound System ◽  
Water Holding ◽  
System Time

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Wanda Aulya ◽  
Fadhliani Fadhliani ◽  
Vivi Mardina
Keyword(s):  
Drinking Water ◽  
Fecal Coliform ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Inspection Method ◽  
Sample Number ◽  
Probable Number ◽  
Fecal Coliform Bacteria

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

EFFECT OF FERMENTED MEAT pH ON SUMMER SAUSAGE PROPERTIES1

1974 ◽  
Vol 37 (11) ◽  
pp. 570-576 ◽  
Author(s):  
J. C. Acton ◽  
J. E. Keller
Keyword(s):  
Heat Processing ◽  
Moisture Loss ◽  
Functional Protein ◽  
Fermentation Time ◽  
Bacterial Counts ◽  
Ph Reduction ◽  
Time Requirements ◽  
Compositional Changes ◽  
Water Holding ◽  
Lactic Bacteria

Beef summer sausages were fermented to pH endpoints ranging from 5.5 to 4.6. A nonfermented sausage of pH 5.9 served as control. Fermentation time requirements using a frozen concentrate of Pediococus cerevisiae ranged from 7–8 h (pH 5.5) to 19–21 h (pH 4.6). Water holding capacities (WHC) of sausage mixes during the fermentation phase rapidly decreased as sausage pH decreased, reaching a minimum at pH 5.2. An increase in WHC from pH 5.2 to pH 4.6 was attributed to the combined effect of pH reduction and remaining functional protein. Bacterial counts (total viable and lactic bacteria) showed a stepwise increase from 2.4 × 108 cells/g (lactics) to 6.6 × 108 cells/g (lactics) during fermentation. Reductions of bacterial counts during heat processing appeared dependent on the sausage pH and phase of bacterial growth. Compositional changes (fat, protein, ash, salt, lactic acid) during the drying phase were significantly correlated to moisture loss of the sausages. Within drying intervals (days), sausages of pH groups 5.9 and 5.5 had significantly less weight loss and required lower shearing force when compared to pH groups 4.8 and 4.6. For summer sausages examined at 20 days of drying, panelists rated higher preference and “tanginess” scores as sausage pH decreased.

Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

2019 ◽  
Author(s):  
Tsegaye Shamebo Arficho ◽  
Asefa Hamato Kebede
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Southern Ethiopia ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Mannitol Salt Agar ◽  
Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

scholarly journals The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 313
Author(s):  
Luis M. Carrillo-Lopez ◽  
Monica G. Juarez-Morales ◽  
Ivan A. Garcia-Galicia ◽  
Alma D. Alarcon-Rojo ◽  
Mariana Huerta-Jimenez
Keyword(s):  
High Intensity ◽  
Raw Milk ◽  
Ultrasound Treatment ◽  
Coliform Bacteria ◽  
Intangible Cultural Heritage ◽  
Application Time ◽  
High Intensity Ultrasound ◽  
Hue Angle ◽  
Ultrasonication Time ◽  
Microbiological Properties

High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

A Training Course on Food Hygiene for Butchers: Measuring Its Effectiveness through Microbiological Analysis and the Use of an Inspection Checklist

2005 ◽  
Vol 68 (11) ◽  
pp. 2439-2442 ◽  
Author(s):  
MARIA LUIZA SANTOMAURO VAZ ◽  
NEIL FERREIRA NOVO ◽  
DIRCE MARIA SIGULEM ◽  
TANIA BENINGA MORAIS
Keyword(s):  
Food Safety ◽  
Storage Conditions ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Food Hygiene ◽  
Flow Process ◽  
Safety Practices ◽  
Bacterial Counts ◽  
Training Course ◽  
Safety Procedures

The effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the training course (T0). Initial results were later compared with results obtained 1 month (T1) and 6 months (T6) after the training. The checklist comprised 89 items classified into five categories: A, approved suppliers and product reception; B, storage conditions and temperature control; C, flow process, food handling procedures, and conditions of the window display unit; D, facility design and proper cleaning and sanitizing of equipment, utensils, and work surfaces; and E, pest control system, water supply control, and garbage disposal. The inspection results were recorded as “yes” or “no” for each item. Compliance with food safety procedures was recorded as the percentage of “yes” answers. The bacterial counts were significantly higher at T0. At T6, there was no significant increase in bacterial counts. There was a significant improvement in food safety practices at T1 and T6 compared with T0 for all categories. When comparing T0 and T1, the largest increases in the compliance scores were seen within categories C and D. No significant decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher activities may be necessary to maintain behavioral changes for a longer period of time.

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.

scholarly journals Evaluation of Microbiological and Free-Living Protozoa Contamination in Dental Unit Waterlines

2019 ◽  
Vol 16 (15) ◽  
pp. 2648 ◽  
Author(s):  
Anna Maria Spagnolo ◽  
Marina Sartini ◽  
David Di Cave ◽  
Beatrice Casini ◽  
Benedetta Tuvo ◽  
...  
Keyword(s):  
Legionella Pneumophila ◽  
Tap Water ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Dental Staff ◽  
Plate Counts ◽  
Dental Unit Waterlines ◽  
Heterotrophic Plate Counts

Studies conducted over the last 40 years have demonstrated that the water output from dental unit waterlines (DUWLs) is often contaminated with high densities of microorganisms. It has been monitored the microbiological quality of the water in 30 public dental facilities in northern Italy in order to assess the health risk for patients and dental staff. In each facility, samples of water both from taps and from DUWLs were analyzed in order to evaluate heterotrophic plate counts (HPCs) at 22 °C and 36 °C, and to detect coliform bacteria, Pseudomonas aeruginosa, Legionella pneumophila and amoebae. In 100% of the samples taken from the DUWLs, the concentration of HPCs was above the threshold as determined by the Ministère de la Santé et des Solidarités (2007). The concentration of P. aeruginosa was greater than the indicated threshold in 16.67% of the hand-pieces analyzed. A total of 78.33% of samples were contaminated by L. pneumophila, while in the samples taken from the DUWLs alone, this percentage rose to 86.67%. Amoebae were detected in 60% of the samples taken from hand-pieces; all belonging to the species V. vermiformis. This study documented the presence of various microorganisms, including Legionella spp., at considerably higher concentrations in water samples from DUWLs than in samples of tap water in the same facilities, confirming the role of the internal DUWLs in increasing microbial contamination, especially in the absence of proper management of waterborne health risks.

Microbiological Survey of Tofu Sold in a Rural Illinois County

1999 ◽  
Vol 62 (9) ◽  
pp. 1050-1053 ◽  
Author(s):  
HEA-RAN ASHRAF ◽  
MARY WHITE ◽  
BRIAN KLUBEK
Keyword(s):  
Methylene Blue ◽  
North America ◽  
Analysis Of Variance ◽  
Food Product ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Grocery Stores ◽  
Bacterial Counts ◽  
Acceptable Range ◽  
Microbial Status

The purpose of this study was to determine the microbial status of tofu sold in a rural Illinois county and assess the factors contributing to the safety of tofu. Six brands of tofu from eight different stores (60 total samples) were purchased and analyzed for temperature, pH, total aerobic bacteria, and the presence of coliforms. Relationships between age, temperature, pH of tofu, and total aerobic bacteria were tested. An analysis of variance was also performed to test for differences in total bacterial counts among the brands. Mean aerobic bacterial counts ranged from 0 to 7.76 × 107 CFU/g. Fifty-five percent of the tofu tested fell within the excellent range for freshness as delineated by the standards developed by the Soyfoods Association of North America, 6.7% fell within the acceptable range, 6.7% within the marginal range, and 28% within the unacceptable range. Sixteen percent of the samples contained coliform bacteria. No significant correlation was found between variables, except pH with total aerobic bacterial counts (r = −0.51) and pH with eosin-methylene blue agar counts (r = −0.67). Most of the tofu was displayed at unsafe temperatures (>5°C) for potentially hazardous foods. This study confirmed the concerns regarding safety of tofu sold in the grocery stores. Based on these results, special training on tofu storage and handling is recommended for grocery stores selling this food product.

scholarly journals Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy

Meat Science ◽  
2021 ◽  
Vol 172 ◽  
pp. 108357
Author(s):  
Petter Vejle Andersen ◽  
Nils Kristian Afseth ◽  
Eli Gjerlaug-Enger ◽  
Jens Petter Wold
Keyword(s):  
Raman Spectroscopy ◽  
Water Holding Capacity ◽  
Longissimus Lumborum ◽  
Water Holding

Microbiological Quality of Cocoa Powder, Dry Instant Chocolate Drink Mix, Dry Nondairy Coffee Creamer and Frozen Nondairy Topping Obtained at Retail Markets

1983 ◽  
Vol 46 (8) ◽  
pp. 733-736 ◽  
Author(s):  
W. L. PAYNE ◽  
A. P. DURAN ◽  
J. M. LANIER ◽  
A. H. SCHWAB ◽  
R. B. READ ◽  
...  
Keyword(s):  
Geometric Mean ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Cocoa Powder ◽  
Mean Values ◽  
Retail Markets ◽  
Coffee Creamer

A national survey was conducted of the microbiological quality of three dry ingredients used in beverages and one frozen non-dairy topping obtained at retail markets. Geometric mean aerobic plate counts (APCs) of units examined at 35°C were as follows: 1,313 units of cocoa powder, 6,600 CFU/g; 1,552 units of dry instant chocolate drink mix, 290 CFU/g; 1,559 units of dry non-dairy coffee creamer, 37 CFU/g; and 1,532 units of frozen non-dairy topping, 34 CFU/g. At 30°C, the geometric mean APC was 34 CFU/g for frozen nondairy topping. Geometric means for most probable number determinations of coliform bacteria and Escherichia coli were <3/g for the four products. Geometric mean values for Staphylococcus aureus in three of the products were <10/g; no S. aureus was found in cocoa powder. Geometric mean values for yeasts and molds in dry instant chocolate drink mix and dry nondairy coffee creamer were 8 and 6 CFU/g, respectively.

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