scholarly journals ANALISA MIKROBIOLOGI CEMARAN BAKTERI COLIFORM DAN SALMONELLA SP PADA TAHU DI KECAMATAN DELTA PAWAN

2019 ◽  
Vol 6 (1) ◽  
pp. 61
Author(s):  
Nenengsih Verawati ◽  
Nur Aida ◽  
Ridha Aufa
Keyword(s):  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Food Ingredient ◽  
Probable Number ◽  
West Kalimantan ◽  
Safety Standards ◽  
Confirmatory Tests ◽  
Food Safety Standards ◽  
Positive Results

Tofu is a high-protein soy-based food ingredient that is widely consumed in Indonesia. Tofu producers in Delta Pawan Subdistrict are dominated by small and medium-sized entrepreneurs whose hygiene and sanitation aspects in production activities are very under-taken. This study aims to determine the presence of Coliform and Salmonella Sp bacteria on tofu produced in Delta Pawan sub-district, Ketapang, West Kalimantan and compare with SNI01-3142-1998. The method used to detect the presence of Coliform bacteria in this study uses the Most Probable Number (MPN) method, which consists of estimator and confirmatory tests using Lactosa Broth (LB) media for the Brilliant Green Lactose Broth (BGLB) assay test for confirmation . Whereas to detect the amount of Salmonella Sp using the method of Total Plate Count (TPC) with selective media Salmonella Shigella Agar (SSA). The results of Coliform analysis in both industries found Coliform MPN values ​​of more than 2400 AMP / g samples, which indicated that they did not meet the standards set by SNI. While the results of the analysis of Salmonella Sp obtained positive results, so the two industries did not meet food safety standards.

Differentiation of Clostridium perfringens from Related Clostridia in Iron Milk Medium

1985 ◽  
Vol 48 (2) ◽  
pp. 130-134 ◽  
Author(s):  
CARLOS ABEYTA ◽  
ANITA MICHALOVSKIS ◽  
MARLEEN M. WEKELL
Keyword(s):  
Clostridium Perfringens ◽  
High Selectivity ◽  
Positive Response ◽  
Food Samples ◽  
Gas Production ◽  
The Other ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Positive Results

The stormy fermentation reaction of Clostridium perfringens in iron milk medium was compared to that of several C. perfringens-like strains. These clostridia, C. barati, C. perenne, C. absonum, and C. paraperfringens are very similar to C. perfringens on the basis of certain biochemical reactions and, consequently, are often difficult to distinguish from C. perfringens. Furthermore, these related clostridia may also be present in foods. Results of this study demonstrate that after 18 h of incubation at 45°C, only C. perfringens gave a positive reaction in iron milk with inocula as low as 22 cells/g. Some of the other strains began to show only gas production at 18 h. After 24 to 42 h some strains gave positive results and after 72 h all were positive. Enumeration of C. perfringens from food samples in iron milk medium by a 3-tube most probable number (MPN) technique gave similar results to enumeration by plate count using Shahidi-Ferguson Perfringens (SFP) agar. Furthermore, a rapid positive response occurred after only 2 and 3 h incubation of iron milk inoculated with 108 and 107 cells/ml, respectively. The high selectivity, ease of identification and rapid growth of C. perfringens in iron milk make the iron milk MPN procedure a valuable assay for accurate enumeration and differentiation of C. perfringens from related Clostridia in food products.

scholarly journals Bacteria Identification In Traditional Sauce (Sambal) At The Restaurants Nearby The Traditional Markei Of Gorontalo City

2021 ◽  
Vol 2 (1) ◽  
pp. 11-18
Author(s):  
Ana Pepiana ◽  
Laksmyn Kadir ◽  
Agusrianto Yusuf
Keyword(s):  
Fecal Coliform ◽  
Sampling Technique ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Fecal Coliform Bacteria ◽  
Negative Results ◽  
Escherchia Coli ◽  
Traditional Market ◽  
Positive Results

The unsafe food will cause the health problems in the community. Sambal which is known as the traditional sauce is a sauce made from chilies that are crushed until the water content comes out, giving it a spicy taste. Furthermore, Sambal is processed in a simple way so that it can leac to the contamination of microorganisms such as Coliform bacteria contamination. This study aims to determine the presence of Coliform bacteria contamination in Sambal at the supermarket nearby the traditional market in Gorontalo City. This research is a descriptive study using a qualitative approach. It examines the existence of Coliform bacteria using the Most Probable Number (MPN) method. The population in this study were 14 samples with the sampling technique by accidental sampling. Coliform bacteria examination results show that Sambal sample is found with positive results contaminated with Coliform bacteria, namely 11 samples with a percentage of 78.6% and negative results of 3 samples with a percentage of 21.4%. Based on the results, it can be concluded that a positive result was found consisting of 1 sample of coliform fekal bacteria, in this case the bakteri Escherchia coli. bacteria, and 10 samples from the non-fecal coliform bacteria.

scholarly journals Assessment of microbiological and physico-chemical characterıstics of water samples in households of Bangalore city, Karnataka, India

2021 ◽  
Author(s):  
Jessen George ◽  
Siri Karthiyayani Nagaraja ◽  
Ajisha A.
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
Bacterial Species ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Potential Health ◽  
Probable Number ◽  
Bangalore City ◽  
Physico Chemical

Abstract Access to safe drinking water is one of the basic human rights and is essential to human health. The present study investigated the concentration of pathogenic microbial flora and health risk in drinking water samples in households of Bangalore city, Karnataka, India. The samples were analysed for microbiological and physico-chemical parameters. In this study, most probable number and heterotrophic plate count were used to assess the microbial load. The results of the study show that most of the household water samples were contaminated with the presence of coliform bacteria. The dominant bacterial species are Escherichia coli, Salmonella, Shigella, Klebsiella and Enterobacter. The bacteria belonging to the family Enterobacteriaceae showed maximum occurrence in water samples. The overall results of the study showed that the consumption of such contaminated drinking water at the end-user point may cause potential health hazards to the inhabitants.

scholarly journals IDENTIFIKASI KEBERADAAN BAKTERI COLIFORM DAN TOTAL MIKROBA DALAM ES DUNG-DUNG DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH SURAKARTA

2018 ◽  
Vol 13 (1) ◽  
pp. 41 ◽  
Author(s):  
Aprilia Mustikaning Putri ◽  
Pramudya Kurnia
Keyword(s):  
Food Microbiology ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Descriptive Research ◽  
Quality Of Water ◽  
Standard Value ◽  
Number Of Bacteria

Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and the number of bacteria coliform on “dung-dung” ice around Universitas Muhammadiyah Surakarta campus. This descriptive research used 7 samples which were taken from 7 “dung-dung” ice sellers around Muhammadiyah University of Surakarta. The samples were analyzed by using Total Plate Count (TPC) and Most Probable Number (MPN) methods. The results were compared with standard value of TPC and MPN according to the Indonesia Food and Drug Administration Regulation number 16/2016 about the criteria for food microbiology. The results of the study showed that all of the 7 samples being tested were above the standards, because the microbes count were above 105 CFU/ml (the standard is maximum 104 CFU/ml), and the MPN value > 2400 MPN/ ml (the standard is 10 APM/100ml) This study concluded that all of the “dung-dung” ice studied were  not comply the food safety standard.

Microbiological and virological analysis of water from two water filtration plants and their distribution systems

1988 ◽  
Vol 34 (12) ◽  
pp. 1304-1309 ◽  
Author(s):  
Pierre Payment ◽  
France Gamache ◽  
Gilles Paquette
Keyword(s):  
Distribution System ◽  
Distribution Systems ◽  
Enteric Viruses ◽  
Fecal Coliforms ◽  
Water Filtration ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Treated Water

The microbial flora of the water produced by two water filtration plants and their drinking water distribution system were evaluated: the Pont-Viau (PV) and the Repentigny (RE) water filtration plants. Untreated water entering the plants contained 3.6 (PV) and 16.8 most probable number of infectious units (mpniu)/L (RE) enteric viruses and total coliform bacteria counts were 300 000 (PV) and 500 000 cfu/L (RE). Treated water leaving the plant was essentially free of all the bacterial indicators measured (total, stressed, and fecal coliforms; Aeromonas hydrophila; Pseudomonas aeruginosa; Clostridium perfringens; enterococci) as well as of human enteric viruses. Heterotrophic plate counts at 20 and 35 °C were low in the freshly treated water leaving the plants, but bacterial regrowth was observed in both distribution systems at all sampling sites. Average counts for the heterotrophic plate count (20 °C) were between 106 and 107 cfu/L and counts were clearly increased with the distance from the plant. The most numerous bacterial genera encountered were Bacillus, Flavobacterium, and Pseudomonas (nonaeruginosa).

scholarly journals THE TEST OF BACTERIAL CONTAMINATION ON MEATBALL PRODUCTS IN THE TRADITIONAL MARKET OF MARISA, POHUWATO

2021 ◽  
Vol 2 (1) ◽  
pp. 44-50
Author(s):  
Asnita Kamumu ◽  
Rita Amini Warastuti ◽  
Agusrianto Yusuf
Keyword(s):  
Bacterial Contamination ◽  
Human Growth ◽  
Microbial Pathogens ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Total Plate Count ◽  
Traditional Market

ABSTRACT Meatball is one of Indonesia's typical meat-based products. It is usually served at a high temperature, moreover, it contains high nutrient due to the high animal nutrient that is necessary for human growth. The current study aims to determine the test of bacterial contamination on meatball that are sold in the traditional market of Marisa, district of Pohuwato. Five meatball samples were taken from five different vendors, and the sample testing was done in the laboratory of the faculty of science, technology, and health on July 13th, 2020. The test included the total plate count microbial pathogens contamination and E. coli bacteria in the meatballs. The data were analyzed descriptively and presented in a tabular to illustrate the total plate count of pathogen contamination and E. coli bacteria in the meatballs. According to SNI 01-3818-1995, the maximum total plate count (ALT) of colonies/g is 0.1x102, and for the E. coli bacteria, the AMP/g is <3.0. As the results. It shows that the total microbes on the meatballs in the traditional markets of Marisa is ranged between 4.5x104 colonies/g to 2.3x105 colonies/g. It also shows that the meatballs still meet the requirement for the counts of microbial colonies, while the most probable number (AMP) of coliform bacteria is still high

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).

scholarly journals Escherichia coli O157:H7 in Drin Prevalence of Escherichia coli O157:H7 in Drink from Different Food Premises in Kota Samarahan Sarawak

2019 ◽  
Vol 2 (2) ◽  
pp. a13-19
Author(s):  
ELEXSON NILLIAN ◽  
AMIZA NUR ◽  
DIYANA NUR ◽  
AMIRAH ZAKIRAH ◽  
GRACE BEBEY
Keyword(s):  
Escherichia Coli ◽  
Drinking Water ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Plain Water ◽  
Escherichia Coli O157 ◽  
Probable Number ◽  
E Coli ◽  
Preventive Actions ◽  
Stx1 Gene

Contamination of drinks with E. coli O157:H7 served in food premises such as restaurants can cause haemorrhagic colitis and haemolytic uremic syndrome to humans. The presence or absence of faecal pathogen was demonstrated using coliform group as indicator microorganisms. Therefore, this study was conducted to detect the presence of E. coli O157:H7 in drinking water from food restaurant premise in Kota Samarahan and Kuching to ensure safe and potable drinking water is served to the consumer. A total of thirty (n=30) drink samples including six types of each of the samples are cold plain water, iced tea, iced milo, syrup and iced milk tea. Most Probable Number (MPN) procedure was used in this study to enumerate the MPN values of coliform bacteria in each drink collected. A total of 53.33% (16/30) of the drink samples showed positive E. coli detection. Then, the PCR assay showed 6.25% (one out of 16 isolates) samples were positive and carried stx1 gene produced by E. coli O157:H7 in iced milo sample types. This study showed the drinks collected from food premises was contaminated with faecal contamination, which was not safe to drink by the consumer. Therefore, preventive actions should be taken to prevent foodborne illness outbreak in future

Acceptability of Individual Water Supplies as Judged by a Single Test for Total Coliform Bacteria

1980 ◽  
Vol 43 (7) ◽  
pp. 563-563
Author(s):  
E. P. MERRILL
Keyword(s):  
Membrane Filter ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Filter Method ◽  
Single Test ◽  
Water Supplies ◽  
Probable Number ◽  
Dug Wells ◽  
Membrane Filter Method

Of 658 individual water supplies tested over an 8-year period, 69% of drilled wells, 62% of driven wells, 27% of dug wells and 32% of springs were judged acceptable on the basis of a single test for total coliforms. The acceptability standard consisted of 0 to 1 coliforms/100 ml of sample by the membrane filter method or a Most Probable Number index of less than 2.2 (presumptive and confirmed tests).

Levels and Enterotoxigenicity of Clostridium perfringens in Pozole, Tamales, and Birria

2005 ◽  
Vol 68 (2) ◽  
pp. 331-335 ◽  
Author(s):  
V. NAVARRO-HIDALGO ◽  
E. CABRERA-DÍAZ ◽  
H. ZEPEDA ◽  
L. MOTA DE LA GARZA ◽  
A. CASTILLO ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Cell Elongation ◽  
Cytotoxic Effect ◽  
Cell Lysis ◽  
Vero Cells ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Quantitative Survey ◽  
Plate Counts

A quantitative survey of Clostridium perfringens in typical foods served at local restaurants was conducted for 18 months in Guadalajara, Mexico. A total of 151 samples, including goat's birria (50), pozole (50), and beef tamales (51), were collected from small restaurants in Guadalajara. Samples were tested for C. perfringens by the most probable number (MPN) method and for mesophilic aerobic plate counts (MAPCs) and coliform, yeast, and mold counts by plate count methods. Isolates confirmed as C. perfringens were further sporulated and tested for cytotoxic or cytotonic effect against Vero cells as an indication of enterotoxin production. C. perfringens was detected in 78 (52%) of all samples at concentrations that ranged from 2.3 to 5.4 log MPN/g. Average MAPCs were 1.3 to 2.7 log CFU/g, depending on the type of dish. Coliform counts ranged from less than 1.0 to 1.5 CFU/g, and yeast and mold counts were less than 1.0 log CFU/g in all cases. A total of 118 isolates of C. perfringens were tested for enterotoxic effect on Vero cells; 82 (70%) showed activity against Vero cells. Of them, 31 isolates induced cell lysis, indicating cytotoxic effect; 41 induced cell elongation, indicating cytotonic effect; and 10 produced both cytotoxic and cytotonic effect. Dilution of the bacterial filtrates that were still producing an effect on Vero cells ranged from 1:80 to 1:5,120. These results underscore the importance of determining enterotoxigenicity when testing for C. perfringens in foods.

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