Occurrence of Salmonella and Shigella on Dried Crayfish (Procambarus Clarkia) Sold in Zaria and Kaduna Central Market, Kaduna State, Nigeria

Dried crayfish is a rich source of protein and an important crustacean consumed all over the world.To determine the occurrence of Salmonella and Shigella in dried crayfish and crayfish sellers practices which may predispose the food item to microbial contamination, dried crayfish were sampled from 100 stalls in Samaru (n=20), Sabo (n=30) and Central market (n=50) markets of Kaduna state. Dried crayfish samples were each homogenized, analyzed for total coliform plate count, then pre-enriched and enriched in peptone water and Rappaport-Vassiliadis broth respectively, which was further cultured on Salmonella Shigella Agar (SSA). Non-lactose fermenting colonies were subjected to biochemical and Sugar tests. The overall mean coliform count was 14.95log10cfu/100ml. Salmonella and Shigella species were isolated from 12 (35.3%) and 5 (14.3%) samples respectively. Locational distribution of dried crayfish showed, Sabon gari (13.3%) and Central market Kaduna (6%) having the highest occurrence of Salmonella and Shigella suspect species respectively. Questionnaire survey administered to 100 of the crayfish sellers revealed that most of them 71 (74%) eat uncooked dried crayfish, 39% (44/100) of them use their bare hands unwashed while packaging the crayfish at point of sale. The presence of Salmonella and Shigella in crayfish from these locations is of public health significance. Therefore, public enlightenment on hygiene, sanitation and proper storage and packaging of crayfish to prevent foodborne disease outbreak such as Salmonellosis and Shigellosis in Nigeria is highly advocated. Key words: Crayfish, Salmonella, Shigella, food contamination and hygiene

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Potassium Sorbate and Recovery of Pectinolytic Psychrotrophs from Vacuum-Packaged Pork

Journal of Food Protection ◽

10.4315/0362-028x-46.6.499 ◽

1983 ◽

Vol 46 (6) ◽

pp. 499-502 ◽

Cited By ~ 6

Author(s):

B. R. MYERS ◽

J. E. EDMONDSON ◽

M. E. ANDERSON ◽

R. T. MARSHALL

Keyword(s):

Klebsiella Oxytoca ◽

Plate Count ◽

Most Probable Number ◽

Potassium Sorbate ◽

Probable Number ◽

Public Health Significance ◽

Colony Forming Units ◽

Peptone Water ◽

Health Significance ◽

Pectinolytic Bacteria

Pork loins were divided into small roasts. Thirty roasts were uninoculated and 30 were inoculated by dipping in 1 % peptone water containing 100 Colony-forming units (CFU)/ml of pectinolytic Yersinia enterocolitica. Twenty-four each of the uninoculated and inoculated roasts were sprayed with or dipped in 5 or 10% solutions of potassium sorbate. All roasts were then vacuum-packaged and stored at 5°C. After storage for 1 or 21 d, three roasts from each group were examined for psychrotrophic plate count (PPC) and the 3-tube most probable number of pectionolytic bacteria. Counts of psychrotrophs on lean surfaces of untreated controls increased by nearly 3.4 log10. Numbers on sorbate-treated lean surfaces increased about 2.0 log10. Growth and differences in counts on fatty surfaces were less. Numbers of pectinolytic bacteria on lean surfaces of controls increased by nearly 2.0 log10, but numbers of pectinase producers did not change significantly during storage of sorbate-treated samples. Of 30 pectinolytic isolates identified from roasts stored 21 d at 5°C, 87% were Yersinia spp. and 13% were Klebsiella oxytoca. Since most of the pectinolytic isolates were psychrotrophs of public health significance, inhibition of their growth by sorbate is of particular importance.

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Bacteriological Evaluation of Some Luncheon Meats in the Canadian Retail Market

Journal of Food Protection ◽

10.4315/0362-028x-40.6.382 ◽

1977 ◽

Vol 40 (6) ◽

pp. 382-384 ◽

Cited By ~ 2

Author(s):

C. L. DUITSCHAEVER

Keyword(s):

Plate Count ◽

Public Health Significance ◽

High Incidence ◽

Retail Outlets ◽

Plate Counts ◽

Health Significance ◽

Aerobic Plate Count ◽

Bacteriological Evaluation

Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, salmonellae, and enterococci. Bacteria of public health significance were not a problem except for a high incidence of enterococci in all samples. S. aureus counts exceeded 1000/g in 20% of 30 positive samples out of a total of 159 samples. Total aerobic plate counts exceeded 5,000,000/g in 46.5% of the samples. Wide variation in bacteriological quality of the products between manufacturers was found.

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Food Contaminants – Viruses

Journal of Food Protection ◽

10.4315/0362-028x-44.4.320 ◽

1981 ◽

Vol 44 (4) ◽

pp. 320-325 ◽

Cited By ~ 15

Author(s):

EDWARD P. LARKIN

Keyword(s):

Public Health ◽

Food Contamination ◽

Food Contaminants ◽

Public Health Significance ◽

Health Significance

Viruses have been detected in a limited number of foods. Although methods used to examine these foods were usually restricted to detection of human enteroviruses, animal viruses were found in some meats, milk, and eggs; limitations in methodology may have caused other viruses present to go undetected. As the sensitivity of methods increases, studies are being undertaken to detect a greater variety of human intestinal viruses. Data from these investigations should provide the information needed to determine the incidence and public health significance of food contamination by viruses. In areas where virus-contaminated foods may be expected, washing and heating foods to 70 C should provide reasonable protection against the inadvertent consumption of viruses.

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Exposure of the Gulf of St. Lawrence grey seal Halichoerus grypus population to potentially zoonotic infectious agents

Diseases of Aquatic Organisms ◽

10.3354/dao03536 ◽

2020 ◽

Vol 142 ◽

pp. 105-118

Author(s):

CC Sauvé ◽

A Hernández-Ortiz ◽

E Jenkins ◽

F Mavrot ◽

A Schneider ◽

...

Keyword(s):

Meat Products ◽

Halichoerus Grypus ◽

Human Consumption ◽

Infectious Agents ◽

Erysipelothrix Rhusiopathiae ◽

Public Health Significance ◽

Domestic Livestock ◽

Health Significance ◽

Commercial Source ◽

Polymerase Chain

The population of grey seals Halichoerus grypus in Canadian waters is currently used as a commercial source of meat for human consumption. As with domestic livestock, it is important to understand the occurrence in these seals of infectious agents that may be of public health significance and thus ensure appropriate measures are in place to avoid zoonotic transmission. This study examined the prevalence of antibodies against Brucella spp., Erysipelothrix rhusiopathiae, 6 serovars of Leptospira interrogans, and Toxoplasma gondii in 59 grey seals and determined by polymerase chain reaction (PCR) the presence of these potentially zoonotic agents in specific organs and tissues of seropositive animals. The presence of encysted Trichinella spp. larvae was also investigated by digestion of tongue, diaphragm and other muscle samples, but none were detected. Seroprevalence against Brucella spp. and E. rhusiopathiae was low (5 and 3%, respectively). All 59 seals tested had antibodies against L. interrogans, but no carrier of this bacterium was detected by PCR. Seroprevalence against T. gondii was 53%, and DNA of this protozoan was detected by PCR in 11/30 (37%) seropositive animals. Standard sanitary measures mandatory for commercialization of meat products for human consumption should greatly reduce the potential for exposure to these infectious agents. However, special consideration should be given to freezing seal meat for at least 3 d to ensure destruction of tissue cysts of T. gondii.

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Biosurveillance efforts and the public health significance of mass migration in the Syria refugee crisis

10.1603/ice.2016.107388 ◽

2016 ◽

Author(s):

Yvonne Linton

Keyword(s):

Public Health ◽

Refugee Crisis ◽

The Public ◽

Mass Migration ◽

Public Health Significance ◽

Health Significance

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Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.3.21 ◽

2019 ◽

Vol 10 (03) ◽

Author(s):

Mohammed Khalid Al-atrash

Keyword(s):

Infant Formula ◽

Environmental Protection Agency ◽

Microbial Contamination ◽

Total Coliform ◽

Viable Count ◽

Risk Level ◽

Powdered Infant Formula ◽

Total Viable Count ◽

Coliform Count ◽

Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

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Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v10i1.1732 ◽

2016 ◽

Vol 10 (1) ◽

pp. 13-23 ◽

Cited By ~ 1

Author(s):

Agustina Arianita Cahyaningtyas ◽

Wiwik Pudjiastuti ◽

Ilham Ramdhan

Keyword(s):

Storage Temperature ◽

Total Coliform ◽

Coliform Bacteria ◽

Plate Count ◽

Pasteurized Milk ◽

Initial Analysis ◽

Total Plate Count ◽

Plate Count Method ◽

Pathogenic Microbes ◽

Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature 4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

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Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v6i1.2385 ◽

2020 ◽

Vol 6 (1) ◽

pp. 087

Author(s):

Rosy Hutami ◽

M Fakih Kurniawan ◽

Henna Khoerunnisa

Keyword(s):

Content Analysis ◽

Microbial Contamination ◽

Atomic Absorption Spectrophotometry ◽

Plate Count ◽

Traffic Jam ◽

Absorption Spectrophotometry ◽

Traffic Jams ◽

Total Plate Count ◽

Microbial Analysis ◽

Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

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Epidemiology and Course of Eating Disorders

The Oxford Handbook of Eating Disorders ◽

10.1093/oxfordhb/9780195373622.013.0003 ◽

2010 ◽

pp. 24-32 ◽

Cited By ~ 2

Author(s):

Pamela Keel

Keyword(s):

Public Health ◽

Eating Disorders ◽

Anorexia Nervosa ◽

Eating Disorder ◽

Bulimia Nervosa ◽

The Public ◽

Purging Disorder ◽

Not Otherwise Specified ◽

Public Health Significance ◽

Health Significance

The epidemiology of eating disorders holds important clues for understanding factors that may contribute to their etiology. In addition, epidemiological findings speak to the public health significance of these deleterious syndromes. Information on course and outcome are important for clinicians to understand the prognosis associated with different disorders of eating and for treatment planning. This chapter reviews information on the epidemiology and course of anorexia nervosa, bulimia nervosa, and two forms of eating disorder not otherwise specified, binge eating disorder and purging disorder.

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