scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

scholarly journals GAMBARAN ANGKA LEMPENG TOTAL DAN IDENTIFIKASI BAKTERI Escherichia coli PADA LOLOH BUNGA TELENG DI DESA PENGLIPURAN KECAMATAN BANGLI

2021 ◽  
Vol 9 (1) ◽  
pp. 12-18
Author(s):  
Nyoman Mastra
Keyword(s):  
Escherichia Coli ◽  
Key Words ◽  
Microbiological Quality ◽  
Plate Count ◽  
Sampling Techniques ◽  
E Coli ◽  
Descriptive Research ◽  
Total Plate Count ◽  
Laboratory Examinations

AbstractBackground : Teleng flower herb is a processed beverage made from teleng flower which is popular as a traditional drink from Penglipuran Village. As one of the beverage products, teleng flower herbs have to obtain consent from the BPOM before distributed and consumed. Purpose : this study was conducted to analyze the quality of microbiology of teleng flower herb. The analyzed parameters were total plate count (ALT) and E. coli bacteria identification. Method : this study used descriptive research with laboratory examinations which was conducted at the Bacteriology Laboratory. The 7 samples were obtained from producers with three times repetition so that it became 21 samples with sampling techniques were saturated sampling. Result : The ALT examination results show that 5 samples (71.4%) are not qualify and 2 samples (28.6%) are qualify based on BPOM Regulation Number 16 In 2016. The obtained results of E. coli identification show that there were 4 (57.1%) contain of E. coli pathogens and 3 samples (42.9%) are not contains of E. coli pathogens. It can be concluded that most of the hygiene of teleng flower herb at Penglipuran Village does not meet the requirements. Conclusion : Based on these results, we suggest to the producers of teleng flower herb to maintain the quality of teleng flower herb that they sell. Key words: teleng flower herb, microbiological quality, total plate count, E. coli

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Impedance Measurement as an Alternative to the Plate Count Method for Estimating the Total Count of Bacteria in Raw Milk

1987 ◽  
Vol 50 (8) ◽  
pp. 665-668 ◽  
Author(s):  
F. F. J. NIEUWENHOF ◽  
J. D. HOOLWERF
Keyword(s):  
Standard Deviation ◽  
Microbiological Quality ◽  
Impedance Measurement ◽  
Raw Milk ◽  
Plate Count ◽  
Impedance Method ◽  
Count Method ◽  
Plate Counts ◽  
Plate Count Method

An improved impedance method is described with a good standard deviation of repeatability (sm = 0.05 log unit) and a fair standard deviation of the estimate of the plate count from the detection time [(sy)x = 0.33 log unit]. Compared with the standard deviation of repeatability of the plate count method (0.07 log unit), the standard deviation of repeatability of the impedance method described is a significant improvement. The impedimetric experiments were done with a Bactometer M123. The detection times as measured by this instrument were compared with the plate counts at 30°C for samples of raw refrigerated farm milk. With this technique a good indication of the microbiological quality of raw milk can be obtained within 15 h.

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

scholarly journals The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa)

2021 ◽  
Vol 36 (1) ◽  
pp. 155
Author(s):  
Rohula Utami ◽  
Kawiji Kawiji ◽  
Windi Atmaka ◽  
Lulus Nurmaya ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Solid Waste ◽  
Microbiological Quality ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Curcuma Xanthorrhiza

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (<em>Fragaria x ananassa</em>) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g<sup>-1</sup>, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed <em>Curcuma xanthorrhiza</em> Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

Effect of Low-Temperature Cleaning of Milking Equipment on the Microbiological Quality of Raw Milk

1983 ◽  
Vol 46 (1) ◽  
pp. 58-60 ◽  
Author(s):  
J. B. STONE ◽  
A. N. MYHR ◽  
I. DAVIE
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Negative Slope ◽  
Plate Count ◽  
Pipeline System ◽  
Standard Plate Count

Effect on the microbiological quality of milk of using a special cleaning detergent (Diversey-Wyandotte, Inc.) for low-temperature (initial 43.8°C, end of wash 35.4°C) washing in a milking parlor pipeline system was compared to regular high-temperature (initial 73°C, end of wash 43.8°C) wash of the system. Microbiological quality of the milk was determined by standard plate count (SPC) and psychrotrophic bacterial count (PBC). Cleanliness of equipment was evaluated by measurement of calcium deposits and visual inspection. Statistical analysis of data over time (June 5 to September 16, 1980) indicated no difference in SPC and PBC of milk between low-and high-temperature washing and, although there was a significant negative slope of PBC with time, this was due to factors other than treatment. Calcium soil deposition and visible evaluation of the equipment were not different for the wash temperatures.

scholarly journals Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Pankaj Kumar Gupta ◽  
Dinesh Chandra Rai ◽  
Vinod Kumar Paswan ◽  
Rajendra Panta ◽  
Ashok Kumar Yadav
Keyword(s):  
Standard Procedure ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Microbial Quality ◽  
Average Percentage ◽  
Physico Chemical ◽  
Two Samples

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

scholarly journals Microbiological quality of feed materials used between 2009 and 2012 in Poland

2013 ◽  
Vol 57 (4) ◽  
pp. 535-543 ◽  
Author(s):  
Elżbieta Kukier ◽  
Magdalena Goldsztejn ◽  
Tomasz Grenda ◽  
Krzysztof Kwiatek ◽  
Łukasz Bocian
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
The Past ◽  
Total Plate Count ◽  
Food And Feed ◽  
Plate Counts ◽  
Materials Used

Abstract The study was conducted at all regional veterinary diagnostic laboratories. Feed materials were examined for Salmonella prevalence and contamination by Enterobacteriaceae, aerobic mesophilic bacteria, total plate count, fungi, Clostridium sp., and Bacillus cereus. Assays were done following international and Polish standards used in food and feed microbiology. Salmonella sp. were most often detected in oil seeds. In most of the examined feed ingredients, the number of Enterobacteriaceae did not exceed 10 cfu/g. The contamination by aerobic bacteria ranged most often from 101to 107 cfu/g, and the highest mycological contamination was noted in cereal grains (108 cfu/g). The results showed that microbial contamination of feed materials in regard to Enterobacteriaceae, fungi, and total plate counts declined over the past years.

scholarly journals The examination of presumed Escherichia coli count of raw milk samples on several milk production farms

2006 ◽  
pp. 31-37
Author(s):  
Ferenc Peles ◽  
András Szabó ◽  
Béla Béri ◽  
Péter Keresztúri
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Farm Size ◽  
Small Farms ◽  
Bulk Tank Milk ◽  
E Coli ◽  
Significant Difference ◽  
Bulk Tank ◽  
Large Farms

For dairy farms, it is of great importance to insure the appropriate hygienic status of milk and to examine it regularly. Escherichia coli, belonging to the coliform bacteria type of, is a good indicator of contamination, and therefore suitable for characterising the hygienic condition of milk production.The aim of our research was to examine the connection between the Escherichi coli count in bulk tank milk and housing and milking technologies of different-sizes farms. We examined the relation using various statistical methods.Analysing the connection between the E. coli count and the farm size we found no significant difference between the farms. On the basis of the mean values of the E. coli count, we can say that the hygienic conditions are appropriate for mid-sized farms, and tolerable for large farms. We found differences in the hygienic status among the small farms. Half of the eight small farms, had no adequate hygiene. The results of the analysis of the quality categories show that the probability of inadequate quality milk was the largest on small farms (37.5%).Comparing the various housing and milking methods with each other, there were numerical differences in the E. coli count, but these differences were not significant. We got higher E. coli count values on those farms using tied stall barn and bucket milking installation. The reason for this could be that in cases of farms using bucket milking installation, it is harder to meet the requirements.After forming groups by farm size, housing and milking methods, we found that the E. coli counts are adequate on mid-size farms using various housing and milking methods; and tolerable on those large farms using loose housing stable and a milking parlour. At the same time, we found inadequate E. coli counts on the smaller farms using tied stall barns and bucket milking installation.The results show that if there is suitable attention, independent of farm size, housing and milking procedure, it is possible to produce milk with low E. coli counts, and to insure appropriate hygienic conditions.Further detailed examinations are needed to decide which factors of housing and milking technologies influence the E. coli count of bulk tank milk.

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