scholarly journals Assessment of Microbial Quality of seasoning Salad in Jeddah city

2015 ◽  
Vol 26 (2) ◽  
pp. 133-140
Author(s):  
Ibraheem Ismail Shabbaje Ibraheem Ismail Shabbaje
Keyword(s):  
Fecal Coliform ◽  
Microbial Contamination ◽  
Bacterial Count ◽  
Total Coliform ◽  
Microbial Quality ◽  
Jeddah City ◽  
Viable Bacteria ◽  
Microbial Groups

This research was conducted to follow up the microbial contamination samples of some seasoning salad samples collected twice monthly for three months from twelve locations representing six districts in Jeddah. It was found that the counts of microbial groups (total viable bacteria, total coliform, fecal coliform, Salmonella and Staphylococcus) in the sample taken at rush hours were higher than those collected at calm time of selling. Also the highest means of all studied microbial groups were found in the samples taken from traditional locations at calm time of selling. The highest mean of total viable bacterial count (169600 cfu/gm) was found in the samples of Mashrafa District in the first sampling month. Whereas, the highest means of total coliform group (80866 cfu/gm) and fecal coliform group (28633 cfu/gm) were found in the samples taken from traditional locations in Guesa at the first sampling month and in Al-Rwaubi district at the second sampling month, respectively. On the other hand, Samples' means of from traditional locations taken from Al-Rehab district at the third month of sampling (35500 cfu/gm) and from the same district at the second sampling month (25000 cfu/gm) represented Salmonella and staphylococcus groups, respectively. It is recommended to take care about purchasing of ready to eat food and the direct eating or cold preservation until using to avoid food infection or poisoning.

Effects of different steeping methods on the microbial quality of ‘ogi’ produced from Sorghum bicolor (Linn)

2021 ◽  
Vol 16 (3) ◽  
pp. 40-42
Author(s):  
Abiola Stephen Okunade ◽  
Tinuola Tokunbo Adebolu ◽  
Michael Tosin Bayode
Keyword(s):  
Sorghum Bicolor ◽  
Microbial Contamination ◽  
Cold Water ◽  
Bacterial Count ◽  
Hot Water ◽  
Microbial Quality ◽  
The Third ◽  
Sorghum Grains ◽  
Microbiological Techniques

In this study, the effects of different steeping methods on the microbial quality of ‘ogi’ produced from Sorghum bicolor (Linn.) grains were carried out. The sorghum grains were divided into four parts; the first part (Sample A) was steeped with cold water at 30+ 2oC for 72 h and washed with water before milling, the second part (Sample B) was steeped with cold water at 30+2oC for 72 h but was not washed before milling, the third part (Sample C) was steeped with hot water at 30+2oC for 24 h and washed before milling, while the fourth part (Sample D) was steeped with hot water at 30+2oC for 24 h and was not washed before milling. The processed raw ‘ogi’ samples were subjected to standard microbiological techniques to enumerate the microorganisms present. The highest bacterial count of 3.5 x 103cfu/ml was observed in sample B, the highest fungal count of 2.5 x 104 sfu/ml was observed in sample B, while sample C yields the lowest bacterial count of 8.0 x 102 cfu/ml and fungal count of 4.0 x102 sfu/ml. Good hygienic conditions during the processing of the ‘ogi’ must also be employed to reduce the chances of microbial contamination.

scholarly journals Microbial quality of hilsa shad (Tenualosa ilisha) at different stages of processing

2012 ◽  
Vol 9 (2) ◽  
pp. 339-344 ◽  
Author(s):  
MM Shamsuzzaman ◽  
SK Mazumder ◽  
MA Siddique ◽  
MNU Miah
Keyword(s):  
Fecal Coliform ◽  
Bacterial Load ◽  
Total Coliform ◽  
Microbial Quality ◽  
Vibrio Cholera ◽  
Total Load ◽  
Resource Limited ◽  
Tenualosa Ilisha ◽  
Chlorine Water

An attempt was made from October 2008 to March 2009 in a fish processing industry of Bangladesh (the Sea    Resource Limited, Sadarghat, Chittagong) to determine microbial quality of Tenualosa ilisha at different stages of    processing. During this investigation Escherichia coli, fecal coliform, vibrio cholerae, Salmonella and total load of    bacteria were identified from 5 stages of processing. Those stages were receiving, primary washing stage with 5PPM  chlorine water, final washing stage with 10 PPM chlorine water, after blast freezing at -40 ± 20C and finally after one    month storage at -18 ± 20,/sup>C. It was observed that 80.69 % of total bacterial load, 77.29% of total coliform and 58.33 %    of fecal coliform were destroyed during different processing stages. There was no evidence of presence of    Salmonella and Vibrio cholera at any stages of processing. DOI: http://dx.doi.org/10.3329/jbau.v9i2.11049 J. Bangladesh Agril. Univ. 9(2): 339–344, 2011

scholarly journals Rapid detection of microbial contamination in UHT milk: practical application in dairy industry 

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 357-364
Author(s):  
Martina Kračmarová ◽  
Hana Stiborová ◽  
Šárka Horáčková ◽  
Kateřina Demnerová
Keyword(s):  
Microbial Contamination ◽  
False Negative ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbial Quality ◽  
Uht Milk ◽  
Negative Results ◽  
False Negative Results ◽  
Dairy Plant

Microbial quality of ultra-high temperature (UHT) milk is usually ascertained by a total bacterial count (TBC) cultivation. But this is time consuming, so there is a tendency to search for faster and simpler methods. We compared three instruments, focusing on shortening the detection time and their suitability for practical use in dairy plants. Two of them, RapiScreen Dairy 1000 and Promilite III, detect microbial contamination by measuring adenosine triphosphate bioluminescence; the third, GreenLight, is based on oxygen consumption analysis. In the laboratory experiments, samples of UHT milk, were spiked with low concentration of microorganisms and then the level of microbial contamination was evaluated using the above-mentioned instruments together with cultivation method as a control. The instruments were also applied in a dairy plant to test 182 real samples. All investigated methods determined microbial quality faster than the TBC, but in some cases false positive and false negative results were obtained. Therefore, precise testing including optimizing pre-incubation time for bacteria enrichment is needed prior to industrial use. 

Potential Sources of Microbial Contamination in Unpasteurized Apple Cider

2006 ◽  
Vol 69 (1) ◽  
pp. 137-144 ◽  
Author(s):  
LUIS GARCIA ◽  
JOHN HENDERSON ◽  
MARTHA FABRI ◽  
MOUSTAPHA OKE
Keyword(s):  
Cryptosporidium Parvum ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Microbial Quality ◽  
Quality And Safety ◽  
Total Coliforms ◽  
Apple Cider ◽  
Potential Source ◽  
Good Manufacturing Practices

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and micro-biologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P < 0.0001) and prevalence (P < 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P < 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.

scholarly journals Irrigation water quality and its impact on the physicochemical and microbiological contamination of vegetables produced from market gardening: a case of the Vea Irrigation Dam, U.E.R., Ghana

2021 ◽  
Author(s):  
Nang Biyogue Douti ◽  
Ebenezer Ebo Yahans Amuah ◽  
Samuel Kojo Abanyie ◽  
Prince Amanin-Ennin
Keyword(s):  
Irrigation Water ◽  
Water Samples ◽  
Fecal Coliform ◽  
Microbial Contamination ◽  
Total Coliform ◽  
E Coli ◽  
Fresh Vegetables ◽  
Periodic Monitoring ◽  
Market Gardening

Abstract The rationale for this study was to assess the physicochemical and bacteriological qualities of the Vea irrigation water and resultant effects on the quality of fresh vegetables produced in the area and associated implications for consumers’ health. A total of 45 water samples were collected from the reservoir and canals. Also, 16 vegetable samples comprising four samples each of tomatoes, carrots, spring onions, and cabbages were collected from four farms with installed irrigation systems fed by the Vea Dam. The irrigation water samples were analyzed for total coliform (TC) and fecal coliform (FC), Escherichia coli, pH, and turbidity, while the samples of vegetables were analyzed for TC and FC, and E. coli. The results showed that except for pH, the bacterial loads and turbidity of the sampled vegetables and irrigation water were above the standards of the WHO and the International Commission on Microbiological Specifications for Food. Comparatively, the samples of cabbage recorded the highest levels of microbial contamination. The study suggests that the water should be treated before being used for irrigation; consumers should ensure that vegetables are properly washed and cooked/treated before consumption; and periodic monitoring and assessment should be done to ensure that the adverse effects of these activities are forestalled.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

scholarly journals Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

2020 ◽  
pp. 20-24
Author(s):  
Anil Gill ◽  
Akash John ◽  
Neelam Iqbal ◽  
Tallat Anwar Faridi ◽  
Sofia Noor
Keyword(s):  
Fecal Coliform ◽  
Morphological Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Bakery Products ◽  
Biochemical Tests ◽  
Total Plate Count ◽  
Wide Range ◽  
Micro Organisms

Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of  REFs sold to clients in bakeries.

Effect of commercial probiotic (Protexin®) on growth, survival and microbial quality of shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 47 (2) ◽  
pp. 204-216 ◽  
Author(s):  
Afshin Javadi ◽  
Seyed Amin Khatibi
Keyword(s):  
Survival Rate ◽  
Growth Performance ◽  
Litopenaeus Vannamei ◽  
Control Diet ◽  
Average Daily Gain ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbial Quality ◽  
Content Type

Purpose The purpose of this study was to investigate the effect of a dietary probiotic on the growth performance and survival rate of Litopenaeus vannamei shrimp. Furthermore, the microbial quality of shrimp was evaluated. Design/methodology/approach Shrimp were divided into treatment and control groups (each group containing 45 shrimp). They were fed for four weeks with a control diet alone or supplemented with a commercial probiotic (Protexin®). At the end of the trial, they were assessed for survival rate, weight gain, average daily gain and specific growth rate. Samples of tail meat were also provided aseptically from peeled shrimp for bacteriological analysis including the count of Staphylococcus aureus, enterococci, Clostridium perfringens, fecal coliform, Salmonella, Escherichia coli, Listeria monocytogenes and total bacterial count. Findings The growth performance of the probiotic-treated group significantly (p < 0.05) increased at the end of the experimental period. However, no significant differences were observed for the survival rate between the groups (p > 0.05). The count of C. perfringens and the total bacterial count in shrimp supplemented with the probiotic were significantly lower than those of controls (p < 0.05). The count of coliforms and S. aureus was not significantly different between the groups (p > 0.05). Originality/value It could be concluded that the probiotic bacteria have the potential to stimulate the growth performance of L. vannamei. They can also be used for biological control of food-borne pathogens and improve the microbial quality and safety of shrimp at the farm level.

scholarly journals Pre- and Post-Harvest Practices of Urban Leafy Green Vegetable Farmers in Accra, Ghana and Their Association with Microbial Quality of Vegetables Produced

Agriculture ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 18
Author(s):  
Joycelyn Quansah ◽  
Cesar Escalante ◽  
Angela Kunadu ◽  
Firibu Saalia ◽  
Jinru Chen
Keyword(s):  
Food Safety ◽  
Fecal Coliform ◽  
Formal Education ◽  
Agricultural Practices ◽  
Seemingly Unrelated Regression ◽  
Microbial Quality ◽  
Post Harvest ◽  
Vegetable Farmers ◽  
Handling Practices

Vegetable farming is the most practiced urban agriculture in Ghana. A previous study of our laboratory revealed poor microbial quality of, and presence of Salmonella on, leafy green vegetables grown or sold in Accra, Ghana. The aims of this study were to determine agricultural practices of urban vegetable farmers and the association between agricultural practices and microbial safety of vegetables produced. A survey was conducted among 102 farmers from 12 farming areas who produced exotic and indigenous leafy greens in Accra, Ghana to identify their farming practices. It was observed that water from waste drains pumped into shallow wells was used for irrigation by 70% of the farmers. Incompletely composted manure was commonly used (99%) in farming. Vegetables were usually harvested using bare hands (96%) and knives (73%) and transported mainly in sacks (94%) to market centers under non-refrigerated conditions. Over 60% of the farmers disagreed that the use of polluted irrigation water can contaminate vegetables or make consumers sick. According to the seemingly unrelated regression model, farmers with no formal education and less food safety knowledge and had been planting on their current farmlands for several years were likely to produced vegetables with higher fecal coliform and Enterococcus sp. counts compared to other farmers. Vegetables cultivated by farmers who disagreed that the use of contaminated water can make consumers sick were associated with the production of vegetables with high fecal coliform and Enterococcus sp. counts. Education and improved agricultural and post-harvest handling practices should be encouraged among vegetable producers in the area to improve food safety.

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