Assessment of Microbiological Quality for Raw Materials and Cooked Foods in Elementary School Food Establishment

2008 ◽  
Vol 37 (3) ◽  
pp. 379-389 ◽  
Author(s):  
Weon-Sun Shin ◽  
Wan-Soo Hong ◽  
Kyung-Eun Lee
Keyword(s):  
Elementary School ◽  
Raw Materials ◽  
Microbiological Quality ◽  
School Food

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.

scholarly journals KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA]

2019 ◽  
Vol 42 (2) ◽  
pp. 49-56
Author(s):  
Krishna Purnawan Candra ◽  
Ratna Setia Ningsih ◽  
Sukmiyati Agustin ◽  
Elisa Maulidya Putri
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Rhodamine B ◽  
Microbiological Quality ◽  
Cross Contamination ◽  
School Students ◽  
Tomato Sauce ◽  
Pathogenic Microbes ◽  
Rhodamin B

The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

scholarly journals Microbial quality of linseed and fibre hemp plants during growing and harvest seasons

2008 ◽  
Vol 13 (4) ◽  
pp. 327 ◽  
Author(s):  
M. KOIVULA ◽  
H-R. KYMÄLÄINEN ◽  
L. VANNE
Keyword(s):  
Cannabis Sativa ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Growing Season ◽  
Plate Count ◽  
Production Chain ◽  
Growing Seasons ◽  
Linum Usitatissimum L ◽  
Microbiological Analyses

Linseed (Linum usitatissimum L.) and fi bre hemp (Cannabis sativa L.) can be used as raw materials in various applications. In this study, microbiological quality and meteorological measurements were made during the growing seasons and harvesting periods of 2001 and 2002. The microbiological analyses were carried out with Hygicult® TPC and Y&F dipslides, and with a surface spreading method using Plate Count and Potato Dextrose agars. During the growing season of 2001 the conditions were mostly humid, whereas the growing season of 2002 was rather dry and warmer than that of 2001. The lack of water during the growing season of 2002 affected the growth of the plants. In the case of both hemp and fl ax, the mould and bacterial contents (cfu gdw-1) increased markedly at the end of the growing season of 2001. During the growing season of 2002 the increase in mould and bacterial contents was noticeable but more constant throughout the whole growing season. At the end of the growing seasons, the mould and bacteria contents were higher in 2001 than in 2002. The genera of moulds identifi ed included Cladosporium, Fusarium, Penicillium, Mucor and Alternaria. The microbiological safety should be controlled during the whole production chain, beginning with the cultivation and harvesting periods.;

scholarly journals KUALITAS MIKROBIOLOGI ES BATU KRISTAL DAN HYGIENE SANITASI SEPANJANG RANTAI DISTRIBUSI DI SURABAYA

2016 ◽  
Vol 14 (3) ◽  
Author(s):  
Nur Zumairotul Muna ◽  
AT. Diana Nerawati ◽  
Rachmaniyah .
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Health Department ◽  
Ice Crystals ◽  
Microbiological Contamination ◽  
E Coli ◽  
Ice Cube ◽  
Standard Operating ◽  
Distribution Chain

Crystal ice cube consumed by people is distributed through distribution chain from factories, agents, and ice traders in Surabaya. Each distribution chain posses risk of contamination to the quality of the ice, one of which is microbiological contamination that cause health problems to consumers. This is descriptive study aimed to obtain microbiological quality of crystal ice cube and hygiene sanitation throughout distribution chain in Surabaya. Sampling and observations were conducted sequentially in the same day, in different time and with 3 time repetition for 3 days in a row. Data were analyzed descriptively. The result showed  that the ice crystals did not contain E. coli yet contained MPN Coliform. The rate of MPN Coliform on ice at factory  was 10 colonies / 100 cc sample, at agent was 12-15 colonies / 100 cc sample, and at merchant were 15-43 colonies / 100 cc sample. Hygiene sanitation affecting MPN Coliform in crystal ice are non standard raw materials, production process, transportation, and the handlers. In conclusion, microbiological quality of crystal ice cube along the distribution chain in Surabaya with E. coli parameter did not meet standard. Health Department needs to conduct surveillance on a regular basis. Factory of ice cube needs to  make Standard Operating Procedures. Agents  and traders need to improve hygiene sanitation of conveyance, transport personnel, equipment, and handlers.  Keywords : Ice Cube Crystals, Chain Distribution, Hygiene Sanitation, MPN Coliform, E. coli

KONTRIBUSI KOMITMEN GURU PADA TUGAS DAN KOMUNIKASI INTERPERSONAL SECARA BERSAMA-SAMA TERHADAP IKLIM KERJA SAMA GURU SD NEGERI DI KECAMATAN JAYA BARU KOTA BANDA ACEHPELATIHAN, PEMBUDIDAYAAN, DAN PENGOLAHAN ALOE VERA MENJADI MAKANAN DAN MINUMAN YANG LEZAT, BERGIZI, DAN KAYA MAANFAAT UNTUK MENDONGKRAK PEREKONOMIAN MASYARAKAT DI DESA PUNGE BLANG CUT KECAMATAN JAYA BARU KOTA BANDA ACEH

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Monawati Monawati. ◽  
Indani Indani. ◽  
Rosma Elly
Keyword(s):  
High School ◽  
Elementary School ◽  
Junior High School ◽  
Community Education ◽  
Junior High ◽  
Raw Materials ◽  
Aloe Vera ◽  
Poor People ◽  
The World ◽  
Banda Aceh

One of the villages located in the Jaya Baru District of Banda Aceh City is the village of Punge Blang Cut which has five hamlets. Two of them are Tuan Dikandang and Tuan Dipakeh. Dusun Tuan Dikandang has 1 faqir community and 28 poor people. This faqir / poor community education is: no school 5 people, elementary school: 7 people, junior high school: 9 people, and high school: 8 people. Their jobs are housewives: 14 people, entrepreneurs: 3 people, not / haven't worked: 7 people, tire patchers: 1 person, 3 builders, and becak drivers: 1 person. Hamlet Tuan Dipakeh faqir community 3 people and 44 people poor. Their education is not in school: 1 person, elementary school: 2 people, junior high school: 14 people, high school: 25 people, D III: 2 people, and S1: 3 people. Their work is tricycles: 3 people, IRT: 6 people, entrepreneurs: 16 people, selling stalls: 4 people, making cakes: 3 people, unskilled laborers: 6 people, drivers: 3 people, not working: 3 people, and each - 1 person cut grass, sells fruit and a docker. Aloe Vera is one of the ten types of best-selling plants in the world that have the potential to be developed as medicinal plants and industrial raw materials that can be used both in the world of beauty and food that has many benefits. The purpose of this Community Service is to make training and cultivation of Aloe Vera and process it into healthy, nutritious food and many benefits, as well as business opportunities in order to improve the economy of the people in the two hamlets. The method of conducting training in processing Aloe Vera is an explanation by demonstration / practice of discussion and question and answer as well as how to cultivate Aloe Vera. All participants were distributed modules, tools and materials needed. The training activities are guided by resource persons who are competent in their bidag. The target to be achieved is 30 mothers / fathers who are skilled in cultivating Aloe Vera, and 30 mothers / fathers who are skilled in processing Aloe Vera into delicious, nutritious and rich food.

Microbiological Quality of Seasoned Roasted Laver and Potential Hazard Control in a Real Processing Line

2014 ◽  
Vol 77 (12) ◽  
pp. 2069-2075 ◽  
Author(s):  
EUN SOOK CHOI ◽  
NAM HEE KIM ◽  
HYE WON KIM ◽  
SUN AE KIM ◽  
JUN IL JO ◽  
...  
Keyword(s):  
Raw Materials ◽  
Control Point ◽  
Microbiological Quality ◽  
Raw Material ◽  
Potential Hazard ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Hazard Control ◽  
Processing Line

Microbiological quality of laver, one of the edible seaweeds, has not been reported in a real processing line. Laver or supplements were collected from six manufacturers (A to F) to assess potential microbiological hazards and the critical control points in commercial processing lines. Aerobic plate counts (APC), coliform counts, Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus were enumerated, and the presence of B. cereus, Listeria monocytogenes, Salmonella, S. aureus, and V. parahaemolyticus were confirmed during processing. The raw material, i.e., dried laver, had a high initial APC level (4.4 to 7.8 log CFU/g), which decreased gradually during processing (final products, 1.3 to 5.9 log CFU/g). Coliforms and B. cereus were not detected in any of the final products, but they were present in some raw materials and semiprocessed products in quantitative analysis. After enrichment for recovery of stress-injured cells, E. coli and foodborne pathogens were not detected in any samples, with the exception of B. cereus. Heat-injured and spore-forming B. cereus isolates were occasionally obtained from some of the raw materials and products after enrichment, thus B. cereus may be a potential microbiological hazard that should be controlled using strategic intervention measures. Secondary roasting (260 to 400°C, 2 to 10 s) significantly reduced the APC (maximum log reduction, 4.7 log CFU/g), and this could be a key intervention step for controlling microbiological hazards during processing (critical control point). When this step was performed appropriately, according to the processing guide for each plant, the microorganisms were inactivated more successfully in the products. This study provides scientific evidence that may facilitate the development of strategies for microbiological hazard control and hygienic management guidelines for real manufacturing plants.

Microbiological quality of pharmaceutical raw materials

1995 ◽  
Vol 70 (3) ◽  
pp. 227-232 ◽  
Author(s):  
María del Carmen de la Rosa ◽  
María del Rosario Medina ◽  
Carmen Vivar
Keyword(s):  
Raw Materials ◽  
Microbiological Quality
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