scholarly journals MICROBIOLOGICAL QUALITY OF GOAT MILK PRODUCED ON ALAGOAS STATE, BRAZIL

2019 ◽  
Vol 11 (2) ◽  
pp. 47-56
Author(s):  
Erica Guedes Celestino ◽  
Micheline Thaís Santos ◽  
Sybelle Georgia Silva ◽  
Tania Marta Carvalho dos Santos ◽  
Elizabeth Simões do Amaral Alves ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Most Probable Number ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Total Coliforms ◽  
Specific Medium

The objective of this study was to verify the microbiological quality of raw and pasteurized goat milk and produced in Alagoas state, Brazil. Was carried out three interval collect of pasteurized and raw milk and the samples taken to the laboratory. All samples were subjected to aerobic mesophilic microorganisms counting, psychrotrophic microorganisms, determination of the most probable number (MPN) of total coliforms and thermotolerant microorganisms. For analysis, samples were plated on specific medium (Baird-Parker Agar Base himedia M043) and incubated at 37 °C for 24h. To Salmonella sp. detection was used plating the medium Salmonella Shigella agar. The presence of coliforms at 35 °C was detected in all samples as well as 45 °C except to first sample. To the pasteurized milk was found to coliforms at 35 °C and 45 °C in the second and third samples. Only in the second test was checked the presence of mesofilic bacteria. We have not found samples contaminated with microorganisms psychrotrophic, Salmonella sp. and Staphylococcus sp. According to the obtained results the quality of collected milk has unacceptable conditions of consumption compared to coliform counts, according to the parameters established by law.

scholarly journals Microbiological aspects of type C pasteurized milk marketed in the cariri region of the State of Ceará

2020 ◽  
Vol 9 (10) ◽  
pp. e4199108661
Author(s):  
Ana Caroline Fernandes Sampaio ◽  
Adolfo Pinheiro de Oliveira ◽  
Maria Suiane de Moraes ◽  
Dannaya Julliethy Gomes Quirino ◽  
Nara Vanessa dos Anjos Barros ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
The State ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Type C ◽  
Quality Of Milk ◽  
Microbiological Aspects

The quality of milk is directly linked to a reduced number of deteriorating microorganisms, low somatic cell count and absence of pathogens. Therefore, the objective of this study was to evaluate the microbiological quality of type C pasteurized milk, marketed in the Cariri region, in the state of Ceará. The Most Probable Number (MPN) of Coliforms at 45°C and the presence of Salmonella spp were determined, according to the limits established by the Resolution of the Collegiate Board (RCD) number 12, 02/2001. 33 samples of pasteurized type C milk sold in commercial establishments, including supermarkets and bakeries, were collected in different cities in the state of Ceará. The results showed that 39.40%, equivalent to 13 of the samples, were outside the standards established by the current legislation regarding the coliform count at 45°C. Regarding the analysis of Salmonella spp. all samples showed absence of the microorganism.

scholarly journals Determination of thermotolerant coliforms present in coconut water produced and bottled in the Northeast of Brazil

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Vandbergue Santos Pereira ◽  
Johnatan Wellisson da Silva Mendes ◽  
Lorena Alves Oliveira ◽  
Carlos Eberton Alves Mangueira ◽  
Edlânia Moraes Rodrigues ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Coconut Water ◽  
Automated System ◽  
Most Probable Number ◽  
Probable Number ◽  
Providencia Alcalifaciens ◽  
Thermotolerant Coliforms ◽  
Preventive Methods

Abstract Coconut water is considered to be a natural isotonic drink and its marketing is gradually increasing. The objective of the present study was to evaluate the microbiological quality of the coconut water produced and bottled in the Northeast of Brazil. Products form ten industries from different states in the Northeast of Brazil were analyzed. The most probable number (MPN) method was used to quantify the coliforms. Samples showing positive for coliforms were seeded on ChromAgar Orient plates and the bacteria identified from isolated colonies using the automated system Vitek 2 (BioMérieux), according to the manufacturer's instructions for the preparation of the inoculum, incubation, reading and interpretation. The samples showed thermotolerant coliform counts between 6.0×102 and 2.6×104 MPN/100 mL. The presence of Klebsiella pneumoniae, Morganella morganii and Providencia alcalifaciens was observed. The implementation of preventive methods and monitoring of the water quality by the industries is required.

scholarly journals Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

2009 ◽  
Vol 39 (6) ◽  
pp. 1836-1841 ◽  
Author(s):  
Thaís Mioto Martineli ◽  
Oswaldo Durival Rossi Junior ◽  
Natacha Deboni Cereser ◽  
Marita Vedovelli Cardozo ◽  
Cristianne Lino Fontoura ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Sao Paulo ◽  
Most Probable Number ◽  
São Paulo ◽  
Probable Number ◽  
Lamb Meat ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production

2008 ◽  
Vol 71 (8) ◽  
pp. 1580-1589 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
ERROL GROVES ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Cell Counts ◽  
Standard Plate ◽  
Low Incidence ◽  
Raw Milk Cheese

Overall milk quality and prevalence of four target pathogens in raw milk destined for farmstead cheesemaking was examined. Raw milk samples were collected weekly from June to September 2006 from 11 farmstead cheese operations manufacturing raw milk cheese from cow's, goat's, and sheep's milk. Samples were screened for Listeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 both quantitatively (direct plating) and qualitatively (PCR). Overall, 96.8% of samples had standard plate counts of &lt;100,000 CFU/ml, 42.7% of which were &lt;1,000 CFU/ml. Although no federal standards exist for coliforms in raw milk, 61% of samples tested conformed to pasteurized milk standards under the U.S. Pasteurized Milk Ordinance (PMO) at &lt;10 CFU/ml. All cow and sheep milk samples and 93.8% of goat milk samples were within the limits dictated by the PMO for somatic cell counts. Of the 11 farms, 8 (73%) produced samples that were positive for S. aureus, which was detected in 34.6% (46 of 133) of milk samples. L. monocytogenes was isolated from three milk samples (2.3%), two of which were from the same farm. E. coli O157:H7 was recovered from one sample of goat's milk for an overall incidence of 0.75%. Salmonella was not recovered from any of the 133 samples. The findings of this study suggest that most raw milk intended for farmstead cheesemaking is of high microbiological quality with a low incidence of pathogens. These data will help inform risk assessments associated with the microbiological safety of farmstead cheeses, particularly those manufactured from raw milk.

A Bacteriological Survey of Raw Ground Beef1

1977 ◽  
Vol 40 (11) ◽  
pp. 790-794 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
WARREN C. LADIGES
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Retail Store ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Fecal Streptococci ◽  
Plate Counts ◽  
Aerobic And Anaerobic

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus. By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens. No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

Microbiological Quality of Cocoa Powder, Dry Instant Chocolate Drink Mix, Dry Nondairy Coffee Creamer and Frozen Nondairy Topping Obtained at Retail Markets

1983 ◽  
Vol 46 (8) ◽  
pp. 733-736 ◽  
Author(s):  
W. L. PAYNE ◽  
A. P. DURAN ◽  
J. M. LANIER ◽  
A. H. SCHWAB ◽  
R. B. READ ◽  
...  
Keyword(s):  
Geometric Mean ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Cocoa Powder ◽  
Mean Values ◽  
Retail Markets ◽  
Coffee Creamer

A national survey was conducted of the microbiological quality of three dry ingredients used in beverages and one frozen non-dairy topping obtained at retail markets. Geometric mean aerobic plate counts (APCs) of units examined at 35°C were as follows: 1,313 units of cocoa powder, 6,600 CFU/g; 1,552 units of dry instant chocolate drink mix, 290 CFU/g; 1,559 units of dry non-dairy coffee creamer, 37 CFU/g; and 1,532 units of frozen non-dairy topping, 34 CFU/g. At 30°C, the geometric mean APC was 34 CFU/g for frozen nondairy topping. Geometric means for most probable number determinations of coliform bacteria and Escherichia coli were &lt;3/g for the four products. Geometric mean values for Staphylococcus aureus in three of the products were &lt;10/g; no S. aureus was found in cocoa powder. Geometric mean values for yeasts and molds in dry instant chocolate drink mix and dry nondairy coffee creamer were 8 and 6 CFU/g, respectively.

scholarly journals Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

2010 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Dayane Aparecida dos Santos ◽  
Angela Kwiatkowski ◽  
Marcos Vieira da Silva ◽  
Dalany Menezes ◽  
Lucimar Peres de Moura Pontara
Keyword(s):  
Ph Value ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Most Probable Number ◽  
Microbiological Analysis ◽  
Mato Grosso ◽  
Probable Number ◽  
Physical And Chemical ◽  
The Town

<p>Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35&ordm;C and 45&ordm;C, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Minist&eacute;rio da Agricultura, Pecu&aacute;ria e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was &lt;3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality.</p><p>&nbsp;</p><p><span>DOI:&nbsp;</span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102"><span>http://dx.doi.org/10.14685/rebrapa.v1i1.5</span></a><span>&nbsp;</span></p><p>&nbsp;</p>

scholarly journals Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4289 ◽  
Author(s):  
Jose Carlos Ribeiro Junior ◽  
Joyce Bitencourt Atayde Lima ◽  
Kleydejany Lima de Lemos ◽  
Livia Cavaletti Corrêa da Silva ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
The State ◽  
Advanced Technology ◽  
Daily Production ◽  
Pasteurized Milk ◽  
Hygiene Practices ◽  
Spoilage Microorganisms

<p>The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (&lt;500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p &lt;0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. </p>

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