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 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. 

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.

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.

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.

345. Experiments on milking technique

1947 ◽  
Vol 15 (1-2) ◽  
pp. 2-17 ◽  
Author(s):  
F. H. Dodd ◽  
A. S. Foot
Keyword(s):  
Maximum Rate ◽  
Cold Water ◽  
Great Influence ◽  
Fat Content ◽  
Hot Water ◽  
Small Reduction ◽  
Clear Cut ◽  
Yield And Quality ◽  
Milk Flow

1. During the first 2 weeks and last 2 weeks of a 9-week period nine cows, milked by machine, were prepared for milking by hosing and washing the udders with cold water 15 min. to 1 hr. before milking, while in the intervening 5 weeks the udders only were washed with water at 115 to 120° F. immediately before milking.2. The hot-water routine had no pronounced effect on the yield and quality of the milk from the majority of the cows, although one reacted unfavourably to a change back to the cold water routine and had to be stripped by hand.3. The gradual restriction, over an interval of 4–6 weeks, in the milking time from 100 to 60% of the previous normal flow period for three cows in mid-lactation had no great influence on the maximum rate of milk flow from the udder, even when hot-water washing of the udder immediately before milking was introduced late in the experiment. The maximum rate of flow was, however, reached slightly sooner after putting on the teat cups.4. The restriction in milking time caused only a small reduction in yield as the flow during the latter part of the flow period had in any case been small.5. The fat content of the milk of the cows whose milking time was restricted fell somewhat while the solids-not-fat content remained steady.6. Washing the udder with hot water or restricting milking time showed no clear-cut effect on the incidence of mastitis.

scholarly journals Comparing the microbial quality of traditional and industrial yoghurts

2020 ◽  
Vol 10 (4) ◽  
pp. 6020-6025 ◽  
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
High Water ◽  
Geotrichum Candidum ◽  
Microbial Quality ◽  
The Matrix ◽  
Microbial Strains ◽  
Bacteria And Fungi ◽  
Microbial Agent

The matrix of milk with high water activity (aw) and neutral pH characterized as a suitable culture for an extensive variety of microbial strains. In this regard, both pathogenic bacteria and fungi are recognized as a main microbial agent that significantly contaminated milk-based products especially yoghurt. Microbial contamination is the most common worry of yoghurt safety that they can effect on the host's healthiness status. The presence of fungi (molds and yeasts) especially Geotrichum candidum (milk mold) in industrial yoghurt and on the equipment of factory is the indicator of weak hygienic situation in producing and packing systems. Some studies have shown that the contamination in traditional yoghurts was greater than industrial ones. Aflatoxins are a cluster of metabolites of molds produced via some toxicogenic strains of Aspergillus such as A. flavus, A. nomius and A. parasiticus foodstuffs. Aflatoxin B1 is the most common mycotoxin in the yoghurt. There is a straight connection between the AFM1 existence in the product and the hazard of diseases in consumers. Accordingly, it is essential to inform fabricators and consumers about the contamination of product to decrease their possible healthiness hazards and commercial concerns. This paper provides an overview of the hygienic quality, presence of Aflatoxins, probiotics, and comparison of the microbial quality in both traditional and industrial yoghurts.

scholarly journals Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“

2008 ◽  
Vol 56 (5) ◽  
pp. 211-220
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
The Family ◽  
Freezing Period ◽  
Number Of Microorganisms ◽  
Meat Samples ◽  
The Relationship

In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, co­li­forms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.

Perceived Risk and its Effects on Quality of Movement in Occupational Performance of Well-Elderly Individuals

2002 ◽  
Vol 22 (3) ◽  
pp. 104-110 ◽  
Author(s):  
Julie Jepsen Thomas ◽  
Martin S. Rice
Keyword(s):  
Repeated Measures ◽  
Perceived Risk ◽  
Cold Water ◽  
Hot Water ◽  
Therapeutic Interventions ◽  
Elderly Individuals ◽  
Movement Dynamics ◽  
Quality Of Movement ◽  
Well Elderly

The purpose of this study was to determine whether elderly individuals would demonstrate differences in quality of movement when completing a water-pouring task under different levels of perceived risk (i.e., pouring hot water vs. pouring cold water during beverage preparation). Fifty individuals over the age of 65 (M=72.1 years, SD=6.3) participated in the repeated measures, counterbalanced design. Results indicated that participants used less efficient movement dynamics when pouring hot water (higher risk) than when pouring cold water (lower risk). Elders tended to take longer and make more adjustments when pouring hot water than when pouring cold water. Occupational therapists can use this information to better understand the movement dynamics needed during everyday occupations and design therapeutic interventions that appropriately challenge clients.

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