scholarly journals Microbiological quality of raw fish based food products

2020 ◽  
Vol 6 (1) ◽  
pp. 5162-5171
Author(s):  
Quele Aparecida Matos ◽  
Zuleide Soares Patez ◽  
Clara Mariana Gonçalves Lima ◽  
Jorge Pamplona Pagnossa ◽  
Adriana da Silva Miranda ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Food Products ◽  
Raw Fish

Microbiological quality of 18 °C ready-to-eat food products sold in Taiwan

2003 ◽  
Vol 80 (3) ◽  
pp. 241-250 ◽  
Author(s):  
Tony J Fang ◽  
Que-King Wei ◽  
Chia-Wei Liao ◽  
Min-Ju Hung ◽  
Tzu-Hui Wang
Keyword(s):  
Microbiological Quality ◽  
Food Products

Seafood safety compliance with hygiene regulations within Vietnamese domestic distribution chains

2016 ◽  
Vol 118 (4) ◽  
pp. 777-794 ◽  
Author(s):  
Phuc Hong Luu ◽  
Michael P Dunne ◽  
Warwick Pearse ◽  
Belinda Davies
Keyword(s):  
Microbiological Quality ◽  
National Standards ◽  
Fish Distribution ◽  
Content Type ◽  
Retail Markets ◽  
Notational Analysis ◽  
Safety Compliance ◽  
Raw Fish ◽  
Handling Practices

Purpose – In order to improve the safety of seafood in the domestic seafood distribution chains (DSDCs) in Vietnam, a better understanding of current hygiene and practices compliance with government regulations is needed. The paper aims to discuss this issue. Design/methodology/approach – Infrastructure conditions and documents related to hygiene procedures of 50 trading places were evaluated using checklists. The hygiene handling practices of 135 fish distributors were also observed by using notational analysis methods. This notational analysis method focused on actions related to microbiological contamination in terms of hand washing or glove changing and the cleaning and sanitising of tools and equipment. Additionally, microbiological quality of 135 samples of raw finfish at points along distribution chains was compared with national standards. Findings – The results indicated that all trading places could be classified as non-compliant or seriously non-compliant with the regulations. The practices of fish distributors were also assessed to be at high risk for contamination of raw fish. The findings showed that approximately 42 and 39 per cent of samples from fishing ports and fish markets, respectively were classified as unacceptable according to the microbiological standards of Vietnam. Research limitations/implications – The present study is limited to research only from fish landing at fishing ports to the distribution to consumers at retail markets. Originality/value – Recommendations for improving food safety in the DSDCs in Vietnam have been developed from the findings of this study and are provided. However, due to similarities with fish distribution chains in other countries, these recommendations may have broader application.

scholarly journals The Microbiological Quality of Selected Food Products

1968 ◽  
Vol 83 (10) ◽  
pp. 873
Author(s):  
Floyd W. Hartmann ◽  
June Thomas ◽  
Lester Hokom
Keyword(s):  
Microbiological Quality ◽  
Food Products

scholarly journals Assessment of Microbiological Quality of Fresh-cut, Processed and Preserved Mushrooms Available in and Around Dhaka City

1970 ◽  
Vol 27 (2) ◽  
pp. 42-45
Author(s):  
AS Mustafa Kamal ◽  
Fauzia Begum ◽  
Abul Khair
Keyword(s):  
Fecal Coliform ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Products ◽  
Point Of View ◽  
Human Consumption ◽  
Dhaka City ◽  
Canned Food ◽  
E Coli

The results revealed that 40% of fresh mushrooms, 93% of processed and preserved mushroom samples including mushroom-based food products were safe for human consumption from bacteriological point of view. The highest bacterial load recorded was 8.7 × 108 cfu / gm in the samples collected from Sutrapur area of Dhaka city. The results also indicated that 27, 13, 13 and 7% of the fresh mushrooms were contaminated with coliform, fecal coliform, E. coli and Salmonella sp. respectively. Thus those mushroom samples were not up to the mark for consumption, considering safety and sanitation point of view. In case of processed mushrooms and mushroom-based food products the results showed that 20% of dried mushrooms were contaminated with both coliform and fecal coliform, 7% of powdered mushrooms were contaminated with only coliform and 13% of mushroom soup powder were contaminated with coliform, E. coli and Salmonella sp. In case of preserved mushrooms, it was found that 7% of the canned mushrooms had count <10 cfu/gm which was unacceptable as per specifications for the canned food. However, the results also revealed that coliform, fecal coliform, E. coli and even Salmonella sp. were not detected in preserved mushrooms examined.DOI: http://dx.doi.org/10.3329/bjm.v27i2.9170 BJM 2010; 27(2): 42-45

Microbiological Quality of Sushi from Sushi Bars and Retailers

2008 ◽  
Vol 71 (4) ◽  
pp. 860-864 ◽  
Author(s):  
VIKTORIA ATANASSOVA ◽  
FELIX REICH ◽  
GÜNTER KLEIN
Keyword(s):  
Escherichia Coli ◽  
Health Risks ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Potential Health ◽  
Animal Products ◽  
Raw Fish ◽  
And Staphylococcus Aureus ◽  
Microbiological Status

Sushi is a traditional Japanese food, mostly consisting of rice and raw fish. Fish is considered a healthy food, but as with other animal products, consumption of raw muscle incurs potential health risks such as ingestion of pathogenic bacteria or parasites. In this study, 250 sushi samples were analyzed for their microbiological status and the prevalence of pathogenic bacteria. A comparison was made between frozen sushi from supermarkets and fresh sushi from sushi bars. Aerobic mesophilic bacteria counts differed for sushi from these two sources, with means of 2.7 log CFU/g for frozen sushi and 6.3 log CFU/g for fresh sushi. The prevalence of Escherichia coli and Staphylococcus aureus was higher in the fresh samples. Salmonella was found in four (1.6%) of the sushi samples, and Listeria monocytogenes was found in three (1.2%) of the samples. These results indicate that the microbiological quality of industrially processed sushi is higher than that of freshly prepared sushi. The quality of freshly prepared sushi strongly depends on the skills and habits of the preparation cooks, which may vary.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

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.

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