scholarly journals Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy

2016 ◽  
Vol 5 (4) ◽  
Author(s):  
Mariachiara Armani ◽  
Michele Civettini ◽  
Gabriella Conedera ◽  
Michela Favretti ◽  
Dorotea Lombardo ◽  
...  
Keyword(s):  
Species Identification ◽  
Raw Materials ◽  
Food Poisoning ◽  
Microbiological Analysis ◽  
Self Monitoring ◽  
Fish Products ◽  
Health Authorities ◽  
Fish Samples ◽  
Cooking Equipment

Over the past few years, the demand for the introduction of fish products in public canteens (schools, hospitals and nursing-homes) has grown due to their good nutritional proprieties. The particular health conditions and sensitivity of some groups of consumers exposes them to greater risks of food poisoning. It is therefore important to monitor the raw materials that end up in mass catering implementing strategies of mass catering control, both with self-monitoring strategies and with regular controls performed by the competent health authorities. The purpose of this study is to assess the overall quality of seafood dealt out from public catering services located in Northeast Italy. In this paper we illustrate the results of microbiological analysis performed on 135 fish samples (58% of samples were raw fishes, 27% cooked fishes, 6% raw fish products, 9% cooked fish products) and species identification performed on 102 fish samples. Additionally, 135 environmental swabs were collected to determine the effectiveness of cleaning and sanitation of food contact (cutting boards, cooking equipment and food processing surfaces) and non-contact (refrigerator wall and handle, tap lever) surfaces. Of raw seafood samples 24% had total aerobic mesophilic bacteria count &gt;10<sup>5</sup> CFU/g and for <em>Enterobacteriaceae</em> the faecal contamination was excluded since no <em>Salmonella</em> spp. and <em>Escherichia coli</em> were isolated. Just 3.8% of raw seafood samples resulted positive for <em>Listeria monocytogenes</em>. The results of swab samples of cooking utensils and surfaces showed that sanitation practices should be improved. Molecular analysis for fish species identification revealed a mislabelling for 25% of sampled fishes. The results of this survey can provide valuable information for monitoring and surveillance programmes for the control of quality of fish and fish products.

scholarly journals Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry Approach

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 527 ◽  
Author(s):  
Josefa Tolosa ◽  
Francisco Barba ◽  
Guillermina Font ◽  
Emilia Ferrer
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Ion Trap ◽  
Raw Materials ◽  
Fish Farming ◽  
Linear Ion Trap ◽  
Tandem Mass ◽  
Fish Products ◽  
Fish Samples

The inclusion of vegetal raw materials in feed for fish farming has increased the risk of mycotoxin occurrence in feed, as well as in edible tissues from fish fed with contaminated feed, due to the carry-over to muscle portions. Therefore, the objective of this study was to evaluate the occurrence of 15 mycotoxins in processed fish products, which are commonly consumed, such as smoked salmon and trout, different types of sushi, and gula substitutes. A QuEChERS method was employed to perform the mycotoxin extraction from fish samples. For mycotoxin identification and quantitation, the selected technique was the liquid chromatography-tandem mass spectrometry linear ion trap (LC-MS/MS-LIT). Smoked fish and sushi samples results were negative regarding the presence of all 15 mycotoxins studied. In contrast, small amounts of fusarenon-X and enniatin B were found in gula substitute samples.

METHODOLOGICAL APPROACHES TO IDENTIFICATION AND DETECTION OF FALSE FOOD FISH PRODUCTS

2021 ◽  
Author(s):  
Liubov Abramova ◽  
◽  
Andrey Kozin ◽  
Keyword(s):  
Species Composition ◽  
Fish Species ◽  
Metabolic Profile ◽  
Raw Materials ◽  
Comprehensive Analysis ◽  
Fish Products ◽  
Nmr Method ◽  
Food Fish ◽  
Methodological Approaches

The article discusses the problem of creating objective methods for assessing the quality of fish raw materials. The NMR method is recommended for a comprehensive analysis of the metabolic profile of salmon and cod fish species in order to characterize the qualitative indicators and identify the species composition.

scholarly journals Biogenic amines in rennet ripening cheeses as a health risk to consumers

2017 ◽  
Vol 73 (4) ◽  
pp. 214-219 ◽  
Author(s):  
Anna Madejska ◽  
Mirosław Michalski ◽  
Jacek Osek
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Materials ◽  
Food Poisoning ◽  
Storage Conditions ◽  
Detection Methods ◽  
Temperature Time

Biogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food production, storage conditions (temperature, time, pH, moisture), the quality of the raw materials (the content of free amino acids, proteins, salts, sugars) and the presence of microorganisms producing decarboxylases. This article describes different types of biogenic amines, their formation, detection methods and health risks to consumers. Information on the harmfulness of biogenic amines and on factors conducive to their production may help prevent poisoning with these compounds.

scholarly journals Sanitary and Microbiological Research of Fish Products Sold in Dnipro city

2020 ◽  
Vol 5 (6) ◽  
pp. 336-341
Author(s):  
A. A. Bilousova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
L. P. Golodok ◽  
T. V. Sklyar
Keyword(s):  
Escherichia Coli ◽  
Raw Materials ◽  
Fish Products ◽  
Anaerobic Microorganisms ◽  
Low Salt ◽  
Facultative Anaerobic ◽  
Retail Chains ◽  
Escherichia Coli Bacteria ◽  
Squid Rings

Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of the work was to study the microbial contamination of ready-to-eat fish and seafood sold in the retail chains of the city of Dnipro, to determine the compliance of product quality with sanitary requirements. Material and methods. 53 samples of fish and seafood of different brands were analyzed: 23 samples of low-salt products, among which were preserves from fish "Herring", preserves from mussels, salted low-salt and 30 dried products: dried squid, dried squid rings and dried bull. The number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, the presence of coccal microflora, mold and anaerobes were determined in each of the samples. Results and discussion. The results of the sanitary-microbiological study showed that 43.4% of the analyzed samples (23 samples) did not meet the normative indicators. The largest deviations from the norm were found in the content of mesophilic aerobic and facultative anaerobic microorganisms and Escherichia coli bacteria. The study showed that in 39.6% of samples the number of mesophilic aerobic and facultative anaerobic microorganisms was exceeded, and in 32.0% - the number of Escherichia coli bacteria. Most contaminated products were found among the samples of dried squid – 50% of samples, preserves from fish "Herring" – 36.4% and preserves from mussels – 36.4%, dried squid rings – 33.3%. It was found that 18.8% of samples of fish and fish products contained Staphylococcus aureus, 7.5% of samples – sulfate-reducing clostridia. Conclusion. The obtained results indicated the non-compliance of a large number of fish and seafood with the normative indicators. This may be due to the condition of the reservoirs in which the catch was made, improper processing of raw materials, non-compliance with storage conditions, transportation of the product. Therefore, it is important to further improve the quality of fish products by controlling raw materials, compliance of production technology with international and national standards. The solution of this problem is possible under the condition of state involvement in the process of quality control of fish products on the market of Ukraine. The results of research can be used to monitor the quality of fish and seafood sold in retail chains

scholarly journals Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene

2013 ◽  
pp. 307-313
Author(s):  
Ema Uzelac ◽  
Sava Radovic ◽  
Maja Karaman ◽  
Milan Matavulj
Keyword(s):  
Product Quality ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Food Hygiene ◽  
Number Of Microorganisms ◽  
Yeasts And Molds ◽  
Anal Yses ◽  
Control Water

The results of tests on the presence of yeasts and molds in cornstarch [AD ?IPOK? Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia), where the anal?yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space) were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ?microbiologically?, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological) analysis of the samples (in the production of starch, or end products, etc.) and categorize such analyses in new Regulations as optional, depending on the manufacturer?s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds) are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose) the testing and frequency of testing on the presence (absence) of microorganisms, which can be risky, both in the production and marketing of the finial products.

scholarly journals Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 264
Author(s):  
Maria Govari ◽  
Paschalitsa Tryfinopoulou ◽  
Foteini F. Parlapani ◽  
Ioannis S. Boziaris ◽  
Efstathios Z. Panagou ◽  
...  
Keyword(s):  
Ftir Spectroscopy ◽  
Spectral Data ◽  
Multispectral Imaging ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Sea Bass ◽  
Microbiological Analysis ◽  
Pseudomonas Spp ◽  
Fish Samples

The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventional microbiological analysis. Fish samples were subjected to microbiological analysis (total viable counts (TVC), Pseudomonas spp., H2S producing bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae, and yeasts) and sensory evaluation, together with FTIR and MSI spectral data acquisition. Pseudomonas spp. and H2S-producing bacteria were enumerated at higher population levels compared to other microorganisms, regardless of storage temperature and packaging condition. The developed partial least squares regression (PLS-R) models based on the FTIR spectra of fish stored aerobically and under MAP exhibited satisfactory performance in the estimation of TVC, with coefficients of determination (R2) at 0.78 and 0.99, respectively. In contrast, the performances of PLS-R models based on MSI spectral data were less accurate, with R2 values of 0.44 and 0.62 for fish samples stored aerobically and under MAP, respectively. FTIR spectroscopy is a promising tool to assess the microbiological quality of sea bass fillets stored in air and under MAP that could be effectively employed in the future as an alternative method to conventional microbiological analysis.

Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway

2015 ◽  
Vol 78 (5) ◽  
pp. 977-982 ◽  
Author(s):  
SUNNIVA HOEL ◽  
LISBETH MEHLI ◽  
TORKJEL BRUHEIM ◽  
OLAV VADSTEIN ◽  
ANITA NORDENG JAKOBSEN
Keyword(s):  
Temperature Control ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Follow Up Study ◽  
Plate Counts ◽  
Initial Sampling

Retail fresh sushi is gaining popularity in Europe. This study was conducted to investigate the microbiological quality of selected samples of fresh sushi with a shelf life of 2 to 3 days offered as complete meals in Norwegian supermarkets. Analysis of aerobic plate counts in 58 sushi samples from three producers revealed large variations in microbiological quality, and 48% of the analyzed sushi boxes were rated as unsatisfactory (&gt; 6.0 log CFU/g). Mesophilic Aeromonas spp. was detected in 71% of the samples. In a follow-up study, we collected products and raw materials directly from the production facility of one producer and observed a significant decrease (P &lt; 0.01) in aerobic plate counts compared with the initial sampling. The observed difference between products purchased in stores compared with those collected directly from the factory suggests that poor temperature control during distribution and display in stores leads to reduced microbiological quality. Microbiological analysis of the sushi ingredients revealed that potentially pathogenic bacteria such as mesophilic Aeromonas spp. or bacteria belonging to the Enterobacteriaceae can be introduced into sushi through both raw vegetables and fish. The results highlight the importance of high quality ingredients and proper temperature control to ensure stable quality and safety of these food products.

scholarly journals Microbiological indexes of mutton at monieziosis

2018 ◽  
Vol 20 (92) ◽  
pp. 105-108
Author(s):  
O. T. Piven ◽  
M. S. Khimich ◽  
K. V. Teshko ◽  
V. O. Khodunova ◽  
O. M. Gorobey
Keyword(s):  
Raw Materials ◽  
Food Poisoning ◽  
Meat Products ◽  
Experimental Period ◽  
Control Group ◽  
Allowable Level ◽  
Wide Range ◽  
Microbiological Parameters ◽  
Experimental Group

Today, one of the most objective indicators of safety and quality are microbiological. Although it is practically impossible to completely avoid meat contamination and a wide range of factors may affect the microbial contamination of meat, despite this, microbiological risk analysis is the most effective system for assessing and controlling the safety of meat and meat products, in particular lamb. Therefore, the purpose of our study was to determine the microbiological parameters of lamb obtained from animals affected by monitors, in particular during peak infestations in the southern region. We investigated 125 lamb’s carcasses killed in Berezovsky and Saratsky districts of the Odessa region within 3 months. 35 carcasses from that quantity were infected by monieziosis. This amounts 28%. Percentage of moniezia disease  was 20% in May, in June and July respectively 39.1% and 22.7%. The results of study showed that the defeat of lambs at the age of 4−6 month by moniezia leads to decrease of quality of mutton. The microbiological indexes indicate it. Study of common bacterial contamination established that the QMAFAnM in samples of experimental group didn’t exceed the allowable level in May and June. So, in May allocated 3.01 ± 0.28×103* CFU per 1 g (Р ≤ 0.05). This is true toward control. The quantity of Colonies Forming Units per 1 g increased in June and was 3.13 ± 0.23×105 (Р ≤ 0.05). The increase is related to gradual height of the inflammatory process, intoxication, allergization of lamb’s organism that caused by moniezia. The QMAFAnM exceed the allowable level in July and was 5.22 ± 0.11×106 CFU per 1 g (Р ≤ 0.05). This indicates a questionable quality of meat. That raw materials can’t be used by consumers on general grounds. It can cause outbreaks of food poisoning. The QMAFAnM during experimental period didn’t exceed the allowable level and was within the 1.81 ± 0.34−4.31 ± 0.12×102 CFU per 1 g in carcasses from non-invasive by moniezia (control group) animals. Collibacillus bacterias have indentified during all experimental period in samples from invasion by moniezia animals. At the same time collibacillus bacterias in samples from non-invasion animals were found only in June and July. Average content of colibacillus baсterias was within the 1.68 ± 0.12−4.65 ± 0.26×102 (Р ≤ 0.05) CFU per 1 g for experimental group. The index didn’t exceed the allowable level but it was higher than indexes in control group. Salmonella contamination was not detected in any groups of samples.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

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