scholarly journals Staphylococcus aureus in Traditional Coconut milk Drinks

2019 ◽  
Vol 1 (1) ◽  
pp. 33-38
Author(s):  
Putri Mustika Sari ◽  
Leka Lutpiatina ◽  
Ahmad Muhlisin
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
Coconut Milk ◽  
National Standard ◽  
Personal Hygiene ◽  
Sampling Techniques ◽  
Food Ingredient ◽  
Processed Products ◽  
Descriptive Survey ◽  
And Staphylococcus Aureus

Coconut milk is a food ingredient that is used to increase the taste of food and drinks. Coconut milk has processed products in the form of traditional drinks such as ice dawet and cendol ice. According to the Indonesian National Standard in 2009 about Maximum Microbial Contamination in Food in liquid coconut milk must be in accordance with the requirements of TPC parameters, MPN Coliform, Salmonella sp., and Staphylococcus aureus. This study aims to determine the description of Staphylococcus aureus contamination in traditional coconut milk in the Banjarbaru region. This type of research is a descriptive survey. The samples in this study were traditional drinks (es dawet and es cendol) that used coconut milk by using Purposive sampling techniques as many as 6 sellers who made 2 times taking, namely taking 1 hour (testing I) after processing and 2 hours after the first take (testing II) . From the research that has been done, it is found that there are 4 samples of Staphylococcus aureus contamination in 4 samples, namely 3 samples fulfilling the requirements of the Indonesian National Standard and 1 sample that does not meet the requirements of the Indonesian National Standard. It is expected for the seller to always maintain personal hygiene, pay attention to the cleanliness of drinks sold either during processing or serving, noting the cleanliness of the appliance and storing the ingredients of the drinks sold.

scholarly journals Sanitation and Hygienic Practices of Ready-to-Drink Milk Seller Based on Total of Coliform and Staphylococcus aureus

2021 ◽  
Vol 4 (1) ◽  
pp. 14
Author(s):  
Herwin Pisestyani ◽  
Nada Nursaffana Ramadhani ◽  
Mirnawati Sudarwanto ◽  
Denny Widaya Lukman ◽  
Ardilasunu Wicaksono
Keyword(s):  
Staphylococcus Aureus ◽  
Significant Relationship ◽  
Microbial Contamination ◽  
Economic Value ◽  
Total Coliform ◽  
Personal Hygiene ◽  
Chi Square ◽  
University Campuses ◽  
Chi Square Test ◽  
And Staphylococcus Aureus

Dairy products are innovative to improve the economic value of milk. Poor attention to the importance of good hygiene and milk handling of milk can lead to microbial contamination of milk, such as coliform and Staphylococcus aureus. This study aimed were to define the safety of ready-to-drink milk which sold around Dramaga and Cilibende IPB University campuses based on the total coliform and S. aureus and to determine the factors that affected it. Data were obtained by questionnaire from 12 sellers, furthermore milk samples were taken from 13 ready-to-drink milk’s sellers with 3 replication The data were presented descriptively and analyzed using chi-square test to determine the relationship between the practice of the sellers with total contamination of coliform and S. aureus. The data results were compared with SNI 01-7388-2009 concerning the Maximum Limits of Microbial Contamination in Food. The average of coliform contamination in Dramaga and Cilibende 5,92×103 ± 9,28×103 CFU/ml and 7,60×104 ± 1,25×105 CFU/ml, respectively. The average of S. aureus contamination in Dramaga and Cilibende 3,84×102 CFU/ml ± 5,36×102 and 8,44×104 ± 1,96×105 CFU/ml, respectively. Furthermore, several practices of ready-to-drink milk sellers had a significant relationship with coliform contamination (p<0.05), which were the table cleanliness (p=0.020), distance to the crowd (p=0.001), and hand washing (p=0.001). The practice of ready-to-drink milk sellers had a significant relationship with S. aureus contamination (p<0.05) which were the table cleanliness (p=0.020), and distance of the crowd (p=0.020). The high contamination by coliform and S. aureus is caused by the poor sanitation and personal hygiene of the milk seller during the serving and processing of the milk.

Analysis of the Relationship of Microbial Contamination with Temperature and Cleaning Frequency and Method of Domestic Refrigerators in Japan

2020 ◽  
Vol 83 (7) ◽  
pp. 1234-1240
Author(s):  
MIHO MORI ◽  
YOSHIKAZU SAKAGAMI ◽  
MEGUMI TANAKA ◽  
RYO INOUE ◽  
TORU JOJIMA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
Food Poisoning ◽  
Hygiene Management ◽  
Bottom Shelf ◽  
Relationship Of ◽  
The Relationship ◽  
And Staphylococcus Aureus ◽  
Poisoning Prevention

ABSTRACT Hygiene management of domestic refrigerators is an important aspect of food poisoning prevention. The aim of the present study was to confirm the relationship between microbial contamination and hygiene management by measuring microbial levels and investigating temperature and cleaning frequency and method of domestic refrigerators in Japan. We analyzed three internal sections (the egg compartment, bottom shelf, and vegetable drawer) of 100 domestic refrigerators in Japan. Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were not found in any of the refrigerators, but coliforms and Escherichia coli were detected in more than one household, and Staphylococcus aureus was the most frequently isolated pathogen. The prevalences of these microorganisms had similar tendencies in all three sections sampled and were highest in the vegetable drawer. The temperature distribution in the refrigerators was also investigated, and a temperature &gt;6.1°C (improper temperature) was found in 46.2% of the areas surveyed. Only 17% of the respondents cleaned their refrigerators monthly or more often, and this frequency was lower than that reported in other countries. Fifty percent of the respondents used only water to clean the refrigerator, 10% used only an alcohol or disinfecting wipe, and 8% used only a dry cloth. Although no significant correlations were found between microbial contamination and temperatures in refrigerators, correlations were found between microbial contamination and refrigerator cleaning frequency and/or method. To our knowledge, this is the first detailed survey concerning relationships between microbial contamination and hygiene management in domestic refrigerators in Japan. The data obtained can be used to promote food poisoning management in Japanese households. HIGHLIGHTS

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

2000 ◽  
Vol 6 (4) ◽  
pp. 307-314 ◽  
Author(s):  
M.G. Córdoba ◽  
R. Jordano ◽  
J.J. Córdoba
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Manufacturing Process ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Food Handlers ◽  
Effective Reduction ◽  
Commercial Processing ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbiological hazards. Increases in oil temperature and time of frying to 200°C and 3 min, respec tively, provoked an effective reduction of previous microbial hazards. This should be considered in the implementation of HACCP programs in the commercial processing of fish fingers.

scholarly journals UTILIZAÇÃO DE PESCADA (Macrodom ancylodon) DE BAIXO VALOR COMERCIAL NA OBTENÇÃO DE SURIMI PARA ELABORAÇÃO DE MOLDADO SABOR CAMARÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
MARIA REGINA S. PEIXOTO ◽  
CONSUELO L. SOUSA ◽  
ELENISE DA S. MOTA
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Fecal Coliforms ◽  
Sensorial Analysis ◽  
Caloric Value ◽  
Commercial Value ◽  
Processed Products ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

Foi utilizada “pescada gó” (Macrodon ancylodon) para a produção de surimi, o qual serviu de matériaprima para elaboração de “moldado sabor camarão”. A matériaprima e o produto foram caracterizados mediante determinações de umidade, proteínas, cinzas, lipídios, carboidratos e valor calórico. O pH encontrado na matériaprima foi de 6,9, indicando o seu estado de frescor. Todas as amostras foram submetidas a análises microbiológicas (Coliformes fecais, Salmonella e Staphylococcus aureus). O rendimento do surimi foi de 23,12%, obtendose na análise sensorial do produto aceitação de 89,6%. Os resultados encontrados demonstram que o surimi pode ser empregado como matériaprima de boa qualidade na elaboração de produtos processados a serem utilizados na alimentação humana, constituindose em alternativa viável para o aproveitamento do pescado de baixo valor comercial. Abstract “Fished gó" (Macrodon ancylodon) was utilized for the production of surimi, which served as raw material for molded flavor shrimp elaboration. The raw material and the products were characterized through determinations of humidity, proteins, ashes, lipids, carbohydrates and caloric value. The pH found in the raw material was of 6,9, indicating its state of coolness. All the samples were submitted to microbiological analyses (fecal Coliforms, Salmonella and Staphylococcus aureus). The product was evaluated by sensorial analysis, being verified acceptance of 89,6%. It also took place evaluation of the revenue of Surimi being obtained a good result (23,12%). The results found show that surimi can be applied as raw material of good quality on the elaboration of processed products to be used in human foods, constituting a possible alternative to make good use of low commercial value fishery.

scholarly journals CEMARAN Staphylococcus aureus PADA DAGING SAPI YANG DIPASARKAN DI PASAR TRADISIONAL KOTA BANDA ACEH (Staphylococcus aureus Contamination in Beef from Traditional Markets in Banda Aceh)

2015 ◽  
Vol 9 (2) ◽  
Author(s):  
Jhon Leo Danubrata ◽  
Fakhrurrazi Fakhrurrazi ◽  
Maryulia Dewi ◽  
Sulasmi Sulasmi ◽  
Faisal Jamin ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
National Standard ◽  
Traditional Markets ◽  
Traditional Market ◽  
Colony Counter ◽  
Banda Aceh

This research aimed to determine the total amount of Staphylococcus aureus (S. aureus) contamination in beef sold in traditional market in Banda Aceh. Total of 16 beef samples were used in this research, 2 samples from Beurawe market, 10 samples from Peunayong market, and 4 samples from Seutui market. Samples were cultured on manitol salt agar. The number of S. aureus colonies was calculated using colony counter, and the result was compared to the limit of microbial contamination based on Indonesian National Standard (SNI). The result of this research showed that the highest level of S. aureus contamination was derived from Beurawe market. It is concluded that all beef sold by seller from traditional market in Banda Aceh were contaminated by S. aureus.Key words: Staphylococcus aureus, meat, traditional market, number of contamination

scholarly journals Pathogens Transmitted through Contaminated Rice

2020 ◽  
Author(s):  
Leka Lutpiatina
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Modes Of Transmission ◽  
Review Articles ◽  
And Staphylococcus Aureus

Rice can be a source of food poisoning because it can be contaminated with dangerous pathogens. Pathogens that often transmitted through rice are Bacillus cereus and Staphylococcus aureus. This chapter aims to explain the dangers of pathogens transmitted through contaminated rice, modes of transmission, contamination cases, and precautions. The method used in writing is to review articles. It is known that pathogens transmitted through contaminated rice can cause food poisoning, which occurs due to consuming rice containing pathogenic bacteria. Several cases of contamination of Bacillus cereus and Staphylococcus aureus in rice occurred in Indonesia, Pakistan, India, Malaysia, Belgium, America, Australia, Korea, Iran, China, and Nigeria. In general, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.

scholarly journals IDENTIFIKASI Salmonella sp. Dan Staphylococcus aureus Serta HITUNG JUMLAH TOTAL BAKTERI PADA MARGARIN

2019 ◽  
Vol 3 (2) ◽  
pp. 17
Author(s):  
Fines Dwi Martanda
Keyword(s):  
Staphylococcus Aureus ◽  
Vitamin E ◽  
Laboratory Experiments ◽  
Microbial Contamination ◽  
Quality Requirements ◽  
Enteric Infections ◽  
And Staphylococcus Aureus ◽  
Maximum Limit

Margarine is a product of emulsion, both semisolid and liquid made from vegetable fats. The composition of margarine includes fats, water, vitamins A and vitamin E as well as other ingredients. At SNI 7388:2009 on the maximum limit of microbial contamination there are some bacteria that are often found in foodstuffs margarine including Salmonella sp. and Staphylococcus aureus. Salmonellasp. bacteria can lead to deman enteric, diarrhea, nausea, stomach cramps. Staphylococcus aureusbacteria are the most frequently used agents to cause skin sepsis, enteric infections, septic and pneumonia. The purpose of research is to know the contamination of Salmonella sp. and Staphylococcus aureus as well as ALT bacteria in margarine. The method used is laboratory experiments. From the results of the identification of 10 samples of Salmonella sp. and Staphylococcus aureus bacteria. As well as the result ALT bacteria meet the quality requirements of margarine.

scholarly journals Vendor Characteristics, Practices, Microbial Contamination of Fish and Oil Quality in the Street Vending of Deep-fried Fish in Peri-urban Nairobi, Kenya: Case of Kasarani Sub-county

2021 ◽  
pp. 22-36
Author(s):  
Martha N. Simiyu ◽  
Jasper K. Imungi ◽  
Lucy G. Njue
Keyword(s):  
Staphylococcus Aureus ◽  
Low Income ◽  
Microbial Contamination ◽  
Oil Quality ◽  
P Value ◽  
Deep Frying ◽  
Street Vending ◽  
Total Coliforms ◽  
Fish Samples ◽  
And Staphylococcus Aureus

Aim: The main objective of the study is to assess the vendor and environmental hygiene, microbial contamination of deep-fried tilapia sold, and the quality of the oil used in the streets of Kasarani sub-county Study Design: Cross-sectional study. Place and Duration of Study: Kasarani Sub-county and The University of Nairobi Department of Food Science, Nutrition, and Technology laboratory between January 2019 to July 2020. Methodology: Structured questionnaires, checklists, analytical observations, and market observations were used to collect data from the street vendors. After the collection of the fish samples, microbial analysis of the fish samples was carried out using standard methods for Total coliforms and Staphylococcus aureus. The deep-frying oil was sampled for analysis of color and viscosity. Results were evaluated using national standards. Results: The findings indicated that all the vendors have received a basic education and that all vendors fall under the low-income group. The most contaminated part of the fish by Staphylococcus aureus and total coliforms is the gills. The highest contamination was from Clay city ward (2.46 ± 0.43) while the least contaminated was from the Mwiki ward (1.28 ± 1.17). The total coliforms and Staphylococcus aureus concentration are significantly different between wards p (<0.05) as the p-value was 0.003 and 0.043 respectively. Conclusion: The findings indicate that the vending practices carried out are unsanitary. The fish as sold were contaminated with total coliforms and Staphylococcus aureus at high levels indicating poor hygiene procedures. The environment is characterized by poor sanitation and hygiene. The oil used for deep frying was characterized by dark color and high viscosity indicating prolonged usage of the same oil. Policies governing street vending and the environment should be reinforced to prevent the occurrence of hazards resulting from street vended fish.

scholarly journals Commercial Powder and Ready-to-use Enteral Nutriton had better Accuracy in Energy and Macronutrients Content Compared to Homebrew.

2018 ◽  
Vol 1 (2) ◽  
pp. 73
Author(s):  
Luciana Budiati Sutanto ◽  
Saptawati Bardosono ◽  
Stella Evangeline Bela
Keyword(s):  
Staphylococcus Aureus ◽  
Enteral Nutrition ◽  
Comparative Study ◽  
Microbial Contamination ◽  
Plate Count ◽  
Evidence Based ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Enteral Formula ◽  
And Staphylococcus Aureus

Background and Objective In Indonesia, homebrew, commercial powder and ready-to-use enteral formula have been used in hospital and at home. However, the decision to choose enteral formula is influenced by various things and often does not based on evidence-based practice. This study aims to compare macronutrient accuracy and microbial contamination status of homebrew, commercial powder and ready-to-use enteral formula. Furthermore, this result was expected to become a reference in deciding the enteral formula to use..Methods The design was a cross sectional comparative study. We collected 63 enteral nutrition samples from 7 different ICUs, wards and homes, in Jakarta from April to June 2012.  Macronutrient accuracy was assessed by comparing energy, carbohydrate, protein and fat to their nutritional fact labels. The macronutrient accuracy was considered to be good if the deviation was <10% and bad if >10%. Microbial contamination was considered to be acceptable if the contamination in enteral formula by coliform was <3 MPN/mL, total plate count (TPC) <10 CFU/mL, and Staphylococcus aureus < 10 CFU/mL. Results Homebrew had bad accuracy in calorie, carbohydrate and fat; commercial powder enteral formula had slightly bad accuracy in fat; ready-to-use enteral formula had bad accuracy in carbohydrate and fat. There was no sample contaminated by Staphylococcus aureus.  Contamination by coliform and TPC was most acceptable in ready-to-use enteral formula than others, and the least in homebrew. Conclusions Commercial and ready-to-use enteral nutrition are more acceptable than homebrew in macronutrients accuracy and microbial contamination status.

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