Microflora of smoked Trachurus trachurus and Scomber scombrus samples in Orlu South East, Nigeria and its implication on public health

2020 ◽  
Vol 34 (1) ◽  
pp. 7-14
Author(s):  
L.A. Agbabiaka ◽  
C.O. Agu
Keyword(s):  
Public Health ◽  
Microbiological Quality ◽  
Viable Count ◽  
Trachurus Trachurus ◽  
Salmonella Spp ◽  
Candida Spp ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
And Staphylococcus Aureus

The study was carried out to assess the microbiological quality of smoked Trachurus trachurus and Scomber scumbrus in four markets in Orlu Local Government Area, South East, Nigeria. Forty freshly smoked samples of Trachurus trachurus and Scomber scumbrus were procured from Eke Eziachi, Orlu Main, Aforaja Umuowa and Afor Ogidi Ihioma markets and analyzed using standard techniques. Results revealed that Orlu main market had the highest level of microbial contamination (mean bacteria and fungi count of 5 x 102 and 10 x 102cfu/g respectively). The highest total viable count (7 x102 cfu/g) of Scomber scumbrus was obtained in Aforaja Umuowa market while the least value of 2 x102 cfu/g was observed in Afor Ogidi Ihioma market. Also, similar value was recorded in Trachurus trachurus at Aforaja Umuowa market. Results from the study indicated that pathogens present in fish samples included bacteria (Bacillus cereus, B. subtilis, Escherichia coli, Salmonella spp and Staphylococcus aureus) and fungi (Gliocladium spp., Candida spp., Rhizopus spp., Alternaria spp., Aspergillus spp., Clasdosprium spp., Fonsecaca spp., Chrysoporius spp., mucour spp. and Botrytis spp). The study also showed that freshly smoked Trachurus trachurus and Scomber scumbrus samples sold in the four markets under assessment were contaminated with pathogenic organisms. This may however present some public health implications. Keywords: Microbial activity, Smoked fish, Orlu, Fish quality; Hygiene

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

 Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

Irradiation of Chewable Tobacco Mixes for Improvement in Microbiological Quality

1999 ◽  
Vol 62 (6) ◽  
pp. 678-681 ◽  
Author(s):  
RAHUL G. WARKE ◽  
ANU S. KAMAT ◽  
MADHUSUDAN Y. KAMAT
Keyword(s):  
Room Temperature ◽  
Microbiological Quality ◽  
Viable Count ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
Chewable Tobacco ◽  
Sterilization Dose ◽  
Mold Count

Microbiological quality of chewable tobacco mixes traditionally known as “Gutkha” was studied. The microbiological analysis of 15 samples analyzed revealed high bacterial and fungal counts. The total viable counts were in the range of 1.8 × 104 to 7.2 × 104 CFU g−1 and the yeast and mold count from 3.6 × 103 to 7.1 × 104 CFU g−1. The proteolytic and lipolytic counts were 9 × 102 to 2.6 × 103 CFU g−1 and 2.6 × 103 CFU g−1, on an average, respectively. Lecithinase-positive Staphylococcus aureus was found in 2 of the 15 samples analyzed; the counts were up to 3.4 × 103 CFU g−1. Coliform and Salmonella spp. were found to be absent. Aflatoxins B1, B2, and G2 were found to be present in all the samples. These samples were exposed to gamma radiation (60Co) at 1-, 2-, 3-, 5-, 10-, and 25-kGy doses. The decrease in total viable count and fungal count was noticed with increase of radiation dose. The 3-kGy dose was observed to be the sterilization dose for Gutkha. At this dose no survival of organisms was noticed and no revival was observed during postirradiation storage at room temperature for 6 months.

scholarly journals Microbiological analysis of pasteurized and fresh fruit juice sold in Rawalpindi of Pakistan

2013 ◽  
Vol 48 (3) ◽  
pp. 185-192 ◽  
Author(s):  
SA Batool ◽  
SS Tahir ◽  
N Rauf ◽  
R Kalsoom
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Fruit Juices ◽  
Local Market ◽  
Microbiological Analysis ◽  
E Coli ◽  
Bacteria And Fungi

Freshly prepared and pasteurized fruit juices sold by vendors in local market of Rawalpindi city from 10 locations were analyzed for the microbiological quality. Total viable count (TVC), total coliform, faecal coliform, molds and the presence of pathogenic microorganisms such as E. coli, Pseudomonas, Staphylococcus aureus, Salmonella, and fungi like Aspergillus, Pencillum, Rhizopus were determined .In open fruit juices available in city were highly contaminated with bacteria and fungi. E. coli, Salmonella, Staphylococcus, and Pseudomonas were isolated with different frequency. Aspergillus, Pencillum and Rhizopus were also found in juices especially Aspergillus was with high percentages. The pasteurized juices have less contamination as compared to the fresh juices samples. The number and type of microorganisms recovered from the freshly squeezed fruit juices made them unsafe for drinking. The results of this study demonstrate the unhygienic quality of popular types of market vended freshly squeezed fruit juices and their risk to the consumers. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17329 Bangladesh J. Sci. Ind. Res. 48(3), 185-192, 2013

scholarly journals Microbiological quality assessment and acceptance of dairy products in Dhaka city

2017 ◽  
Vol 1 (1) ◽  
pp. 58-64
Author(s):  
Md Nur Hossain ◽  
Sanjida Humayun ◽  
Md Zahurul Haque ◽  
Monzur Morshed Ahmed
Keyword(s):  
Public Health ◽  
Dairy Products ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Street Vendor ◽  
Shigella Spp ◽  
A Minor

This investigation was carried out to evaluate the microbiological quality of the processed dairy products including borhani, matha/labang, sweet & sour yoghurt. Dairy products are consumed as desert and popular enough among the people. 50 of the different dairy samples were collected from street vendor and also from some branded shop in Dhaka city. The microbiological quality of the samples were analyzed and monitored according to criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, BSTI and USPHS. All the dairy products had high microbial load ranged 5.90×105cfu/ml to 8.97×109 cfu/ml. Coliforms were found up to 109 dilutions in milk based drink products Borhani and Labang considered a serious threat to the public health. The mold contamination was much lower in Borhani and Labang compared to yoghurt 7.86×108cfu/ml. Approximately 17% dairy products were contaminated by Salmonella spp. Majority of the dairy products (25.537%,) such as Yogurt, Borhani and Labang were contaminated by Staphylococcus spp. The presence of Listeria monocytogenes found in Yogurt, 7 out of 21 (21.515%) samples were contaminated. A minor number of milk based products were corrupted by Shigella spp. These results emphasize applying and maintaining good hygiene practices throughout the processing chain to prevent contamination and bacterial growth. It was concluded that the presence of some pathogens in milk based products with toxigenicity of some strains pose a health hazard to consumers. Thus, good hygienic practices, good manufacturing practices, HACCP with all other hygienic practices should be applied during processing and distribution for public health safety. Asian Australas. J. Food Saf. Secur. 2017, 1 (1), 58-64

scholarly journals Bacteriological Profile of Dressed Broilers and Its Public Health Implications

1970 ◽  
Vol 2 (1) ◽  
pp. 69-73
Author(s):  
AKMM Anower ◽  
MM Rahman ◽  
MA Ehsan ◽  
MA Islam ◽  
MR Islam ◽  
...  
Keyword(s):  
Public Health ◽  
Control Program ◽  
Viable Count ◽  
Intact Skin ◽  
Salmonella Spp ◽  
Quality Control Program ◽  
Potential Health ◽  
Bacteriological Study ◽  
Health Implications

Bacteriological study was conducted to determine the occurrence of bacteria in 52 dressed broiler with intact skin (n = 26) and without skin (n = 26) and to demonstrate the role of packaging and pretreatment chilling on the changes of carcass quality during the period from July to August 2000. The values of total viable count (TVC), total coliform count (TCC), total streptococcal count (TStC) and total staphylococcal count (TSC) were determined for meat samples of thigh and breast and swab samples of skin and visceral surfaces of the broilers with intact skin (n = 80) and without skin (n = 80). The values of TVC, TCC, TStC and TSC in both cases with intact skin and without skin were compared. The results indicate that the dressed broilers with intact skin kept in packed condition after prechilled and frozen could maintain the good quality of sensory characteristics up to a maximum period of 10 days storage. Of the160 samples examined bacteriologically, 39.06% had contamination with different bacteria, of which   Staphylococcus spp. (90.63%), Streptococcus spp. (30.00%), Escherichia coli (60.63%), Pseudomonas aeruginosa (22.50%), Micrococcus spp. (18.75%) and Salmonella spp. (11.88%). It appears from these results that the current systems of pretreatment, sanitation, storing temperature and processing are necessary to be improved to ensure the quality assurance and quality control program and subsequently maintain the bacteriological and organoleptic quality of dressed broilers, thus minimizing the potential health hazards associated with contaminants gaining access to the dressed or processed broilers. Key words: Dressed broilers; bacteriology; public health implications doi: 10.3329/bjvm.v2i1.1939 Bangl. J. Vet. Med. (2004). 2 (1) : 69-73

scholarly journals Microbiological Quality of Market Fruits and Their Handling Implication in Relation to Public Health

2013 ◽  
Vol 1 (2) ◽  
pp. 76-80
Author(s):  
Mohammad Kamrul Alam ◽  
Mahbubul Pratik Siddique ◽  
Muhammad Tofazzal Hossain ◽  
Md Atawar Rahman ◽  
Md Shahidur Rahman Khan
Keyword(s):  
Public Health ◽  
Pathogenic Bacteria ◽  
Research Study ◽  
Microbiological Quality ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Public Health Implication ◽  
Urban Market ◽  
Fruit Samples

The research study was conducted on the market fruits from selected local markets of Mymensingh, Bangladesh. The objectives of the study were to assess the microbiological quality of market fruits, hand washing and used water of hotels and chatpoti shops and to predict the comparative public health implication associated with the socioeconomic status of the inhabitants consuming the fruits and water. In fruit samples, the total viable count ranged from log 2.90 to log 6.4. No coliform bacteria were detected in fruit samples. Statistical analysis showed significant variations in microbial load in different fruits, hand washings and used water. Present study further demonstrated that there was lack of proper hygienic and sanitation measures in most of the markets, especially in town markets. Because of observed low sanitary quality, the urban market fruits should be handled and used with special attention to reduce the risk of contamination with potential pathogenic bacteria. DOI: http://dx.doi.org/10.3329/mh.v1i2.14095 Microbes and Health, 2012 1(2): 76-80

scholarly journals Comparative study on the microbiological quality of vegetables collected from local markets and super shops of Dhaka city

2021 ◽  
Vol 11 (1) ◽  
pp. 24-27
Author(s):  
Mofijur Rahman Mamum ◽  
Kamal Kanta Das ◽  
Md Sohel Rana ◽  
Halimatus Sadia Tanim ◽  
Farahnaaz Feroz
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Local Market ◽  
Salmonella Spp ◽  
Pseudomonas Spp ◽  
Vegetable Samples ◽  
Lady’S Finger ◽  
Bacteria And Fungi

Vegetables are major source of vitamins and fibers but presence of pathogens in salad vegetables can cause outbreak of diseases. Several studies have been conducted on commonly consumed vegetables so far to detect the level of microbial contamination. However, few of them compare the microbial quality of local and super shop vegetables. The present study was conducted for microbiological assessment and comparing four types of vegetables collected from two different market conditions. In this study, Green chili (Capsicum frutescens L.), Tomato (Solanum lycopersicum), Coriander (Coriandrum sativum) and Lady’s finger (Abelmoschus esculentus) were analyzed to determine Total Viable Bacterial (TVB) Counts, Total Fungal (TF) Counts, Total Coliform Counts (TCC), Total Fecal Coliform (TFC) Counts and occurrence of Staphylococcus aureus, Pseudomonas spp., Listeria spp., Bacillus spp., Salmonella spp., and Vibrio spp. Among these microorganisms, Klebsiella spp. and Pseudomonas spp. were significantly present in coriander of both local market and super shop. All pathogenic bacteria and fungi were found in huge amounts in the vegetable samples of the local market. Although some pathogenic bacteria and fungi were also found in the same samples of the super shop, relatively lower than the local market’s vegetables. In conclusion, contamination in collected vegetable samples were not acceptable but comparatively higher load in local market samples indicated that the hygienic condition in these markets is not sufficiently maintained. Stamford Journal of Microbiology, Vol.11 (1) 2021: 24-27

scholarly journals Microbial Assessment and Health Risks of Consumption of Uncooked Smoked Horse Mackerel Fish (Trachurus trachurus) Sold in Open Markets in Owerri Metropolis, South Eastern Nigeria

2021 ◽  
pp. 15-20
Author(s):  
N. U. Nwogwugwu ◽  
E. C. Chinakwe ◽  
C. E. Ihejirika ◽  
E. C. Ezenweani ◽  
C. C. Ngumah ◽  
...  
Keyword(s):  
Public Health ◽  
Biochemical Characterization ◽  
Microbiological Quality ◽  
Horse Mackerel ◽  
Trachurus Trachurus ◽  
Public Health Importance ◽  
Isolation And Identification ◽  
Smoked Fish ◽  
Microbiological Methods ◽  
Fish Samples

Aim: To assess the microbiological quality of uncooked smoked horse mackerel fish (Trachurus trachurus) sold in Owerri and ascertain the presence and prevalence of microorganisms of public health importance. Study Design: Random sampling was done. Place and Duration of Study: Department of Microbiology, Federal University of Technology, Owerri; from October, 2019 to April, 2020. Methodology: Smoked fish samples (n=20) were purchased randomly from retailers in Relief, Naze, Eziobodo and Obinze markets and taken to the laboratory for isolation and identification of microorganisms. Standard microbiological methods were employed to analyze for viable heterotrophic bacterial and fungal counts on nutrient agar and potato dextrose agar respectively, using the spread and streak plate techniques. Coliform counts were done on MacConkey agar. Biochemical characterization of the microorganisms was adopted for their identification. Results: Bacteria identified included Staphylococcus, Escherichia, Proteus, Salmonella and Micrococcus species. Total heterotrophic bacterial counts and coliform counts ranged from 2.8 x 106 cfu/g to 1.6 x 108 cfu/g and 2.7 x 104 cfu/g to 5.3 x 105 cfu/g respectively. Fungal species identified were Penicillium, Rhizopus, Mucor, Aspergillus and Fusarium spp and fungal counts as high as 4.5 x 105 cfu/g were recorded. Conclusion: The high level of microbial contamination of the samples and the presence of organisms of public health importance signifies an obvious danger to human health. Eating smoked fish without proper cooking should be discouraged by the relevant authorities. Also, food safety authorities should intensify their monitoring efforts towards controlling such contaminations and averting possible outbreaks of diseases.

scholarly journals Microbiological quality analysis of different types of popular dried food items

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
Author(s):  
T. Ahmed ◽  
A. Sharmin ◽  
M.R. Dipu ◽  
T. Islam
Keyword(s):  
Age Groups ◽  
Microbiological Quality ◽  
Poor Quality ◽  
Quality Analysis ◽  
Salmonella Spp ◽  
Food Items ◽  
Bacteria And Fungi ◽  
Almost All ◽  
Dried Foods

The study was carried out to investigate the microbiological quality of dried foods which are very popular among kids. Moreover, people from all age groups like it, although adults do not take it on a regular basis, the total consumed amount among the adults are not negligible. Chips, biscuits, muesli, salted peanuts all are dried foods, and all of these can undergo microbial contamination due to the remaining water activity, environmental condition, production processing faults, humidity, temperature etc. In the current study, twenty-four samples were analyzed for microbial quality analysis. Six samples from each category of dried food were subjected to study for the presence of mesophilic organisms, coliforms, molds and other specific food pathogens. Of the samples studied, almost all were found to be contaminated with the mesophilic bacteria (104 -107CFU/g) and fungus (105 -107CFU/g). Survival of Vibrio spp. was absent and Salmonella spp. was found in only one sample. Escherichia coli, Pseudomonas spp., Staphylococcus spp. and Shigella spp. were found in many of the samples indicating the poor quality of the dried food items. Overall, the present study revealed that potato chips were highly contaminated by bacteria and fungi. Consuming such contaminated chips may cause foodborne illness that is a great threat to our health.

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