scholarly journals MUTU MIKROBIOLOGIS BAKSO IKAN YANG DIRENDAM ASAP CAIR, DIKEMAS VAKUM, DIPASTEURISASI DAN DISIMPAN PADA SUHU DINGIN

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Oktavianus Alexander Poluakan ◽  
Henny Adeleida Dien ◽  
Frans Gruber Ijong
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Plate Count ◽  
High Water Content ◽  
Cold Temperatures ◽  
E Coli ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
Spoilage Bacteria

Fish meatball is a processed fish product and quite popular for the public. The weakness of fish meatball is quickly decayed which is caused by the growth of spoilage bacteria and pathogens during the storage. Liquid smoke has a function as a barrier to the development of bacteria. Pasteurization, vacuum packaging and storage of cold temperatures could inhibit the growth of bacterium. The purpose of these study is to assessment the Total Plate Count, Total Coliform and Escherichia coli, and Total Salmonella for the microbiological quality of fish meatball soaked in liquid-smoked, vacuum packed, pasteurized and stored at cold temperatures. Fish meatball soaked in liquid smoke 0.8% for 30 minutes and pasteurized at temperature of ±88ºC for 30, 60 and 90 minutes, then vacuum packed and stored at cold temperatures. Based on the results of observations, Total Plate Count from fish meatball can last up for 10 days with the highest TPC value of 6.3 x 104 CFU / g according to ISO 7266: 2014. Total Salmonella until a 20th day had a negative value. Also, Total Coliform and E. coli growth does not found in the cold storage for 30 days. Value fish balls high water content and pH are good for bacterial growth. Immersion in liquid-smoked indicates that liquid-smoked is a good antibacterial preservative for use as an additive. Keyword: Fish Meatball, Liquid-Smoked, Pasteurization, Bacteria.   Bakso ikan merupakan produk olahan ikan yang cukup digemari masyarakat. Kelemahan dari bakso ikan yaitu cepat mengalami pembusukan yang diakibatkan oleh pertumbuhan bakteri pembusuk dan patogen selama masa simpan. Asap cair memiliki fungsi sebagai penghambat perkembangan bakteri. Pasteurisasi, Pengemasan secara vakum dan penyimpanan suhu dingin dilakukan untuk menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk menghitung Angka Lempeng Total, Total Salmonella dan Total Koliform dan Escherichia coli terhadap mutu mikrobiologis bakso ikan yang direndam asap cair, dikemas vakum, dipasteurisasi dan disimpan pada suhu dingin. Bakso direndam pada asap cair 0.8% selama 30 menit dan dipasteurisasi pada suhu ±88ºC selama 30, 60 dan 90 menit, lalu dikemas vakum dan disimpan pada suhu dingin. Berdasarkan nilai hasil pengamatan Angka lempeng Total, bakso ikan dapat bertahan selama 10 hari dengan nilai ALT tertinggi 6.3 x 104 CFU/g dan masih dapat diterima SNI 7266:2014. Total Salmonella sp sampai pada hari ke 20 memiliki nilai negative dan Total Koliform dan E. coli tidak terdeteksi pertumbuhan sampai pada penyimpanan dingin selama 30 hari. Nilai kadar air bakso ikan tinggi dan pH yang baik untuk pertumbuhan bakteri. Perendaman dalam asap cair menunjukkan bahwa asap cair merupakan pengawet antibakteri yang baik untuk digunakan sebagai bahan tambahan. Kata Kunci: Bakso Ikan, Asap Cair, Pasteurisasi, Bakteri.

scholarly journals Daya terima dan kandungan mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan penambahan asap cair dan simpan pada suhu dingin

2017 ◽  
Vol 4 (2) ◽  
pp. 59
Author(s):  
Dwi Apriliani AGS ◽  
Nurhayati Nurhayati
Keyword(s):  
Escherichia Coli ◽  
Low Temperature ◽  
Plate Count ◽  
Cold Temperatures ◽  
Liquid Smoke ◽  
Organoleptic Test ◽  
Total Plate Count ◽  
Fishery Products ◽  
Natural Preservatives

Pada umumnya masyarakat gemar dengan olahan bakso ikan. Namun, Kendala yang dihadapi adalah bakso tersebut mudah terdegradasi oleh bakteri pembusuk dan tidak tahan lama. Pengawet alami yang aman untuk produk perikanan salah satunya adalah asap cair dan penyimpanan suhu dingin. Tujuan penelitian bakso ikan kambing-kambing asap untuk mengetahui daya terima masyarakat (uji organoleptik), Escherichia coli, Angka Lempeng Total dan Salmonella, Dengan konsentrasi penambahan asap 1%, 3%, dan 5% serta lama penyimpanan 0, 10, 20, 30 hari pada suhu dingin. Hasil penelitian menunjukkan bahwa Konsentrasi asap cair yang berbeda memberi pengaruh nyata (P>0,05) terhadap daya terima (Uji Organoleptik) dan daya simpan pada suhu dingin bakso Ikan Kambing-kambing. Selanjutnya kandungan mutu meliputi E.coli dan ALT berpengaruh nyata (p> 0,05) terhadap konsentrasi asap cair dan lama simpan pada suhu dingin. Namun terhadap Salmonella tidak berpengaruh nyata (p<0,05).Nowdays fish meatball process was delighted by people. However, the obstacles faced are degraded easily by bacteria decay and nondurable. Liquid smoke is one of the safe natural preservatives for fishery products. The purpose of this study was to find out the acceptance of people regarding Organoleptic test, Escherichia coli, Total Plate Count (ALT), and Salmonella 1%, 3%, and 5% then 0 , 10, 20, 30 days were concentrations added of liquid smoke and  during storage at cold temperatures respectively. The results showed that applying different liquid smoke concentrations and storability gave a significant effect (P>0.05) on acceptance of people of kambing-kambing fish. The quality content of E.coli and ALT had significant effect (p> 0.05) respectively on liquid smoke concentrations and during storage at low temperature but had no significant effect on Salmonella.

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

scholarly journals Antibiogram Profiling and Thermal Inactivation of Staphylococcus aureus and Escherichia coli Isolated from Milk of Dharan, Nepal

2020 ◽  
pp. 81-87
Author(s):  
Susmita Phattepuri ◽  
Prince Subba ◽  
Arjun Ghimire ◽  
Shiv Nandan Sah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Thermal Inactivation ◽  
Total Coliform ◽  
Plate Count ◽  
Diffusion Method ◽  
E Coli ◽  
Coliform Count ◽  
Z Value ◽  
D Values

Milk is an excellent medium for the growth of many bacteria. This study aimed to determine antibiotic profiling and thermal inactivation of Staphylococcus aureus and Escherichia coli isolated from raw milk of Dharan. Total viable count, total Staphylococcal count, and total coliform count were carried out by conventional microbiological methods. Identification was done on the basis of Gram staining and biochemical tests. The antibiotic susceptibility test of the isolates carried out by the modified Kirby-Baur disc diffusion method. Thermal inactivation of S. aureus and E. coli were carried out by subjecting to thermal treatment in a water bath. Total plate count ranged from 204×104 CFU/mL to 332×105 CFU/mL. Total staphylococcal count and total coliform count ranged from 14×105 CFU/mL to 8×106 CFU/mL and 11×104 CFU/mL to 3×106 CFU/mL respectively. S. aureus showed an increasing resistance patterns towards Ampicillin, Cefotixin, Carbenicillin and Cefotaxime. Ciprofloxacin, Erythromycin, Amikacin, Gentamycin, Azithromycin, and Chloramphenicol were found to be effective against S. aureus. All the E. coli isolates were resistant to Ampicillin and least resistant to Cefotixin. Chloramphenicol, Amikacin, Azithromycin, and Nalidixic acid were found highly effective to E. coli. The D-values for S. aureus at 56°C, 58°C and 60°C were 1.36 min, 1.19 min, and 1.09 min respectively. The Z-value was 14.92°C. While D-values were obtained as 0.98 min, 0.75 min, and 0.57 min for E. coli at 56° C, 58° C and 60° C respectively, and Z-value was 9.75° C. Hence, S. aureus was found to be more heat resistant than E. coli.

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

scholarly journals TOTAL Escherichia coli PADA SOSIS IKAN YANG DI-COATING DENGAN MIOFIBRIL ASAP CAIR SELAMA PENYIMPANAN

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Jupni Keno ◽  
Henny Adeleida Dien ◽  
Agnes Triasih Agustin
Keyword(s):  
Escherichia Coli ◽  
Nutritional Value ◽  
Room Temperature ◽  
Total Coliform ◽  
Fish Protein ◽  
Gram Negative ◽  
E Coli ◽  
Liquid Smoke ◽  
Refrigerator Temperature ◽  
Descriptive Method

Fish sausages are prepared foods that have a high nutritional value, but that is the weakness of this commodity is rapidly decaying nature. Bacterial pathogens that must be avoided include Escherichia coli. These bacteria are gram-negative, rod-shaped and motile spores are not. The purpose of this study is to calculate the total coliforms and E. coli in fish sausage coating of fish protein myofibrils Black Marlin (Makaira indica) during storage at room temperature (28–29°C), and refrigerator temperature (10–13°C). The method used is descriptive method, which is a study conducted to analyze an individual, the state, or the symptoms of a particular group. The results showed that the total coliform in fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 7 MPN/g, the highest of 120 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, the highest 93 MPN/g. Total coliform in fish sausage in smokeless liquid coating stored at room temperature with the lowest value is 7 MPN/g, the highest 210 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, and the highest is 120 MPN/g. Total coliform in fish sausages are not in the coating deposited at room temperature with the lowest value is 7 MPN/g, the highest of 240 MPN/g, at refrigerator temperature the lowest value is 7 MPN/g, and the highest is 150 MPN/g. Total E. coli showed that the fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 1 MPN/g, and the highest is 4 MPN/g, while the lowest value refrigerator temperature is <3 MPN/g, and The highest is 3 MPN/g. Total E. coli in fish sausage in smokeless coating liquid stored at room temperature, the lowest value is 2 MPN/g, and the highest is 4 MPN/g, while the temperature of the refrigerator lowest value is 1 MPN/g, and a high of 3 MPN/g. Total E. coli in sausages are not in the coating deposited at room temperature, the lowest value is 2 MPN/g, and the highest is 5 MPN/g, and the refrigerator temperature is the lowest rating 2 MPN/g, the highest is 4 MPN/g during storage .Keywords: fish sausage, coating, myofibril, Eschericia coli.  Sosis ikan merupakan makanan siap saji yang mempunyai nilai gizi tinggi, namun yang menjadi kelemahan dari komoniti ini adalah sifatnya yang cepat membusuk. Bakteri patogen yang harus dihindari antara lain Escherichia coli.  Bakteri ini bersifat gram negatif, berbentuk batang tidak spora dan bersifat motil. Tujuan penelitian ini yaitu untuk menghitung total koliform dan E. coli pada sosis ikan yang dicoating dari miofibril protein ikan Black Marlin (Makaira indica) selama penyimpanan suhu ruang (28–29°C), dan suhu kulkas (10–13°C). Metode penelitian yang digunakan adalah metode deskriptif, yaitu suatu penelitian yang dilakukan untuk menganalisa suatu individu, keadaan, gejala atau kelompok tertentu. Hasil penelitian menunjukkan bahwa total koliform pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, nilai terendah yaitu 7 MPN/g, tertinggi 120 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, tertinggi 93 MPN/g. Total koliform pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 210 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, dan tertinggi 120 MPN/g. Total koliform pada sosis ikan tidak dicoating disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 240 MPN/g , pada suhu kulkas nilai terendah yaitu 7 MPN/g , dan tertinggi 150 MPN/g. Total E. coli menunjukkan bahwa pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g, dan tertinggi 3 MPN/g. Total E. coli pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g , dan tertinggi 3 MPN/g. Total E. coli pada sosis tidak dicoatingdisimpan pada suhu ruang, yaitu nilai terendah 4 MPN/g, dan tertinggi 7 MPN/g, dan pada suhu kulkas yaitu nilai terendah 3 MPN/g, tertinggi 4 MPN/g selama penyimpanan.Kata kunci: sosis ikan, coating, myofibril, Eschericia coli.

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. 

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.

scholarly journals Comparison of four β-glucuronidase and β-galactosidase-based commercial culture methods used to detect Escherichia coli and total coliforms in water

2014 ◽  
Vol 13 (2) ◽  
pp. 340-352 ◽  
Author(s):  
Andrée F. Maheux ◽  
Vanessa Dion-Dupont ◽  
Sébastien Bouchard ◽  
Marc-Antoine Bisson ◽  
Michel G. Bergeron ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Drinking Water ◽  
Water Samples ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Ease Of Use ◽  
Well Water ◽  
Positive Signal ◽  
Culture Methods ◽  
E Coli

The MI agar, Colilert®, Chromocult coliform® agar, and DC with BCIG agar chromogenic culture-based methods used to assess microbiological quality of drinking water were compared in terms of their ubiquity, sensitivity, ease of use, growth of atypical colonies and affordability. For ubiquity, 129 total coliform (representing 76 species) and 19 Escherichia coli strains were tested. Then, 635 1-L well water samples were divided into 100 mL subsamples for testing by all four methods. Test results showed that 70.5, 52.7, 36.4, and 23.3% of the non-E. coli total coliform strains and 94.7, 94.7, 89.5, and 89.5% of the 19 E. coli strains yielded a positive signal with the four methods, respectively. They also yielded a total coliform positive signal for 66.5, 51.7, 64.9, and 55.0% and an E. coli positive signal for 16.1, 14.8, 17.3, and 13.4% of the 635 well water samples tested, respectively. Results showed that Colilert® is the most expensive method tested in terms of reactants, yet it is the easiest to use. Large numbers of atypical colonies were also often observed on Chromocult coliform® and DC with BCIG, thereby challenging the target microorganism count. Thus, the MI agar method seems to be the best option for the assessment of drinking water quality.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

Comparison of culturable fecal coliforms and Escherichia coli enumeration in freshwaters

2007 ◽  
Vol 53 (6) ◽  
pp. 798-801 ◽  
Author(s):  
Tamara Garcia-Armisen ◽  
Josué Prats ◽  
Pierre Servais
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Quality Data ◽  
Plate Count ◽  
Most Probable Number ◽  
Tetrazolium Chloride ◽  
Probable Number ◽  
E Coli ◽  
Glucuronidase Activity

Fecal coliforms (FC) counts were compared with Escherichia coli counts in differently contaminated freshwater samples (n = 166). FC were enumerated by plate count on triphenyl 2,3,5-tetrazolium chloride Tergitol medium. Escherichia coli were enumerated by the most probable number microplate method based on the detection of glucuronidase activity. FC and E. coli counts were highly correlated; an average E. coli/FC ratio equal to 0.77 was found, meaning that on average, 77% of FC were E. coli. Knowing the E. coli/FC ratio allows us to convert the historical microbiological quality data expressed in FC counts into E. coli abundance and thus to compare with present and future monitoring data that are (or will be) based on E. coli enumeration.

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