A Study of Microbial Quality of Vacuum Packaged, Sliced Bologna1

1978 ◽  
Vol 41 (10) ◽  
pp. 811-815 ◽  
Author(s):  
D. C. PARADIS ◽  
M. E. STILES
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Load ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Indicator Organisms ◽  
Large Numbers ◽  
Wide Range ◽  
Contrast Group ◽  
Group D

A study of 113 samples of vacuum packaged sliced bologna offered for sale in the retail marketplace revealed a wide range of total microbial loads. The pH was not closely related with age or microbial load, within the manufacturers' expected shelf-life of the product. Approximately 55% of old samples had pH >6.0, and pH was influenced by manufacturer. Confirmed coliform bacteria were detected in 5% of samples, but Escherichia coli was absent (<3/10g). In contrast, group D streptococci were present, sometimes in large numbers, depending on manufacturer. Potentially pathogenic bacteria, including Clostridium perfringens (>10/g), coagulase positive Staphylococcus aureus (>25/g) and Salmonella (in 25 g of sample) were generally not detected. Only one sample contained >25 S. aureus/g. No relationship was observed between total microbial load and indicator organisms or pathogenic bacteria.

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

scholarly journals Assessment of microbial quality of water in popular restaurants in Sylhet city of Bangladesh

2016 ◽  
Vol 41 (1) ◽  
pp. 115-125 ◽  
Author(s):  
Ayesha Sarker ◽  
Sharmista Dash ◽  
Md Mozammel Hoque ◽  
Sultan Ahmed ◽  
Md Rayhan Shaheb
Keyword(s):  
Drinking Water ◽  
Human Health ◽  
Water Distribution ◽  
Pathogenic Bacteria ◽  
Potable Water ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Great Chance ◽  
Quality Of Water

Microbial contaminations of drinking water constitute a major burden on human health. Interventions to improve the quality of drinking-water provide significant benefits to health. An assessment of microbial quality of water in the samples obtained from different popular restaurants of Sylhet City Corporation, Bangladesh were analyzed in the laboratory. Our aims were to find out the microbial properties of water, to analyze the potable water qualities of the restaurants and also to compare it with different standards to assess the health risk of people. The microbial tests viz. MPN, TVC and total coliform test were studied. Results revealed that all the water samples were fecal contaminated and had a great chance of contamination by other pathogenic bacteria. Results indicated that most of the samples were significantly positive to MPN test and TVC bacteria were highly significant. The risk score for coliform bacteria also remarked high risk for human health according to WHO standards and were not suitable as potable water. Our recommendations are therefore, water supply authority including restaurant owners should take necessary steps for the maintenance of microbial quality of water and microbial assessments should be done very often to leading a hygienic water distribution environment of the city.Bangladesh J. Agril. Res. 41(1): 115-125, March 2016

scholarly journals Microbial Quality and Antibacterial Activity of Herbal Medicines

2013 ◽  
Vol 13 (2) ◽  
pp. 191-196
Author(s):  
Bibha Shah ◽  
Nabaraj Pokhrel
Keyword(s):  
Antibacterial Activity ◽  
Herbal Medicine ◽  
Pathogenic Bacteria ◽  
Herbal Medicines ◽  
Microbial Load ◽  
Plate Count ◽  
Microbial Quality ◽  
Zone Of Inhibition ◽  
Bacillus Spp

Use of herbal medicine faces constraint particularly imparting knowledge in identifying whether a product is microbiologically fit for health or not. There has been relatively less research on microbial quality of the herbal medicines in Nepal. In this context, this research has focused on microbial quality of different herbal medicines. A total of twenty one herbal medicines were collected from different sales outlet of Kathmandu. The microbial load in herbal medicine was determined by aerobic plate count method and bacterial isolates were identified based on morphological, cultural and biochemical tests. Out of twenty one herbal medicines analyzed, all were found free from pathogenic bacteria and indicator organism of fecal contamination. However , Bacillus spp. were isolated from ten herbal medicines. The microbial load on Nutrient Agar was found within the range of 1.20x103- 6.06x105 cfu/ ml (or g). Altogether six different Bacillus spp were identified and the most predominant was Bacillus subtilis. In vitro antibacterial activity of the herbal medicines, from which microorganisms were not detected, were determined against six test bacteria by cup plate method. Out of eleven different herbal medicines, five showed the zone of inhibition against all test bacteria and at least two test bacteria were inhibited by each of the herbal medicines. The highest zone of inhibition was 30 mm shown by Chitrakaharitaki Churna of concentration 100mg/ml against Pseudomonas aeruginosa. Nepal Journal of Science and Technology Vol. 13, No. 2 (2012) 191-196 DOI: http://dx.doi.org/10.3126/njst.v13i2.7735

Detection of Salmonella in Shellfish Grown in Polluted Seawater

1993 ◽  
Vol 27 (3-4) ◽  
pp. 41-44 ◽  
Author(s):  
R. Kfir ◽  
J. S. Burger ◽  
G. K. Idema
Keyword(s):  
South African ◽  
Microbial Quality ◽  
Indicator Organisms ◽  
Faecal Coliforms ◽  
Salmonella Spp ◽  
Quality Of Water ◽  
Wide Range ◽  
Surrounding Seawater ◽  
Poor Relationship

Three bays along the South African coast were studied for the presence of Salmonella spp in seawater, effluent and stormwater discharges into the bays and in shellfish harvested at the same sites. The microbial quality of water and shellfish samples was studied using faecal coliforms and enterococci as indicators of pollution. A combination of Rappaport-Vassiliadis enrichment broth and bismuth sulphite agar was found to provide the best enumeration method for Salmonella spp in samples from a wide range of origins. A poor relationship between levels of indicator organisms and the presence of Salmonella spp was observed at both low and high densities of indicators. A correlation between the presence of Salmonella spp in shellfish and surrounding seawater was frequently found and in most instances Salmonella contamination could be traced to discharges in the vicinity. The findings of this study question the suitability of faecal coliform limits as guidelines for microbial quality of shellfish and shellfish harvesting grounds. Most seawater sites did not comply with the recommended indicator limits. Salmonella spp were detected in seawater and shellfish samples which were free of faecal coliforms.

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 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.

Fate of Enteropathogens Inoculated onto Chopped Ham1

1979 ◽  
Vol 42 (8) ◽  
pp. 624-630 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Gram Negative ◽  
Enteropathogenic Bacteria ◽  
Wide Range ◽  
Specific Pathogen ◽  
Survey Results ◽  
Group D ◽  
And Staphylococcus Aureus ◽  
Holding Temperature

A survey of 36 pairs of new (&lt; 10 days from manufacture) and old (pull date) samples of vacuum-packaged, sliced chopped ham were analyzed for total microbial load, specific pathogen count and pH. Results indicated a wide range of microbial loads, absence of pathogenic bacteria at the levels tested, and presumptive group D streptococci generally &lt; 100/g except for 22% of new samples and 44% of old samples, which had presumptive group D counts &gt; 100 but &lt; 106/g. The survey results also indicated marked differences in pH between products from different manufacturers. Product from two manufacturers was selected for inoculation studies. Chopped ham sandwiches were inoculated with a mixture of five enteropathogenic bacteria and held at 30, 21 and 4 C for up to 24 h. Bacillus cereus, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, but not Clostridium petfringens, grew in low competition product under the severely abusive holding temperature of 30 C in &lt; 24 h, at 21 C in &gt; 24 h. Product from one manufacturer inhibited the gram negative pathogens. Results indicated that chopped ham in sandwiches required almost unrealistic mishandling to develop a food poisoning potential by enterotoxigenic bacteria, but infective pathogens survived well.

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 Public Health Safety in Relation to Microbiological Quality of Freshly Drawn Cow’s Milk in Bangladesh

2014 ◽  
Vol 12 (2) ◽  
pp. 231-236
Author(s):  
R Khaton ◽  
MA Hasnat ◽  
S Rahman ◽  
MM Rahman
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Total Coliform ◽  
Viable Count ◽  
Microbial Quality ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The aim of the present study was to determine the microbial quality of freshly drawn cow’s milk belonging to the arsenic affected and non-affected areas. In the present work 25 milk sample were collected from five different arsenic affected and non-affected areas. The analysis comprised enumeration of total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The highest total viable count, total coliform count and total staphylococcus count were log 5.894 ± 0.221, log 2.832± 0.129 and log 2.898 ± 0.162 respectively. Staphylococcus spp, Escherichia coli, Pseudomonas spp and Bacillus spp were isolated from the milk samples. Among them Escherichia coli were isolated from the maximum milk samples. It is found that the level of microbial quality in terms of TVC, TCC and TSC were high in arsenic affected areas than arsenic non-affected area. It also found that TVC and TCC were positively correlated with each other. This survey indicates that most of the raw milk samples were not satisfactory in course of public health standard as some pathogenic bacteria were detected from these samples and it is necessary to improve the hygienic practices required for the handling and processing of milk.DOI: http://dx.doi.org/10.3329/bjvm.v12i2.21297 Bangl. J. Vet. Med. (2014). 12 (2): 231-236 

scholarly journals Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1274
Author(s):  
Catarina Ferreira ◽  
Filipa Lopes ◽  
Reginaldo Costa ◽  
Norton Komora ◽  
Vânia Ferreira ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Organophosphorus Pesticides ◽  
Indicator Organisms ◽  
Salmonella Spp ◽  
Chemical Safety ◽  
Limit Of Quantification ◽  
Wide Range ◽  
Maximum Residue Levels ◽  
Yeasts And Molds

In addition to environmental pollution issues, social concerns about the sustainability, safety, and quality of conventionally grown fruits and vegetables have been increasing. In order to evaluate if there were any microbiological differences between samples of organic and conventional lettuce, a wide range of parameters were tested, including pathogens and indicator organisms: the enumeration of Escherichia coli; the detection of Salmonella spp.; the detection/enumeration of Listeria monocytogenes; the enumeration of lactic acid bacteria, Pseudomonas spp. yeasts and molds, and Enterobacteriaceae. This study also evaluated the chemical safety of the lettuce samples, quantifying the nitrate concentration and 20 pesticides (14 organochlorine and 6 organophosphorus pesticides). Significant differences (p < 0.05) between the conventional and organic samples were only detected for the counts of total microorganisms at 30 °C. Pathogens were absent in all the samples. The analytical method, using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for pesticide extraction, was suitable for detecting the targeted analytes; the limit of quantification (LOQ) was between 0.6 and 1.8 µg/kg (lower than the Maximum Residue Levels (MRLs) established by EU legislation). In three organic lettuce samples, one organochlorine pesticide (α-HCH) was observed below the MRLs. For the samples analyzed and for the parameters investigated, except for the total mesophilic counts, the organic and conventional lettuces were not different.

Sign in / Sign up

Export Citation Format

Share Document