A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods1

1988 ◽  
Vol 51 (1) ◽  
pp. 53-55 ◽  
Author(s):  
F. A. KHAYAT ◽  
J. C. BRUHN ◽  
G. H. RICHARDSON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Correlation Coefficient ◽  
Cheddar Cheese ◽  
Plate Count ◽  
Impedance Method ◽  
Colony Forming Units ◽  
Fresh Cheese ◽  
Cheese Products ◽  
And Staphylococcus Aureus

A total of 256 cheese samples were analyzed for coliform plate count using violet red bile agar and for an impedance count using BactometerR Coliform Medium with a correlation coefficient between methods of R=−.91. Fifty-four percent of the samples contained 102 to 107 colony forming units/gram (CFU/g). The highest counts were in cream and fresh cheese products. When 27 Cheddar cheese samples were inoculated with from 102 to 107 CFU of Escherichia coli/g a correlation of R=−.97 was found between methods. Two hundred of the cheese samples were analyzed for Staphylococcus aureus using Baird-Parker medium and impedance count using BactometerR S.aureus Medium. Five samples (2%) contained over 103 CFU/g. The strains isolated were coagulase-positive. When 34 samples of cheese were inoculated with 102 to 107 CFU of staphylococci/g, the correlation between the plate and impedance method was R=0.98.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

scholarly journals PRODUK ENKAPSULASI ASAP CAIR SEKAM PADI DAN APLIKASINYA UNTUK MENGAWETKAN TAHU PUTIH

2020 ◽  
Vol 13 (02) ◽  
pp. 180
Author(s):  
Ana Andiana ◽  
Nur Aini ◽  
Karseno Karseno
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Rice Husk ◽  
Storage Time ◽  
Total Phenol ◽  
Plate Count ◽  
Liquid Form ◽  
Liquid Smoke ◽  
And Staphylococcus Aureus

Tofu is a perishable food product, thus requiring a safe natural preservative. Liquid smoke from rice husk can be used as a tofu preservative, but its use in liquid form is less practical. Liquid smoke encapsulation process is a way to resolve the issue. The research objectives were to study the antibacterial activity of liquid smoke from rice husks and their encapsulated products, the effect of the concentration of liquid smoke encapsulation products on the shelf life of white tofu during storage, and the optimal concentration of liquid smoke encapsulation products that were able to maintain the quality of white tofu during storage. This type of research was experimental using a Split Plot Design, with the main plot was the concentration of encapsulated products, while the sub-plot was the storage time. Factors studied were the storage time (0, 2, 4 and 6 days) and encapsulation product concentrations (0, 0.5, 1, 1.5 and 2%). There were 20 combinations of treatment, repeated two times in order to get 40 units of trial. The results showed that the liquid smoke of rice husk had total phenol of 1,624.62 mg GAE/g, also had antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. Encapsulation product of rice husk liquid smoke had total phenol of 3,125 mg GAE/g and antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. The concentration of the encapsulated product affected the value of water content, protein content and the total plate count (TPC) during storage. The concentration of 2% encapsulated product produced the lowest changes during storage. The concentration of 1% encapsulated product resulted in tofu quality that was still organoleptically feasible until the second day of storage. Keywords: encapsulation, liquid smoke, white tofu

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

Comparison of the Effects of Silver in Nanostructured and Ultrahigh Diluted Form on Growth and Volatile Compounds Produced by Escherichia coli and Staphylococcus aureus

2020 ◽  
Vol 10 (3) ◽  
pp. 316-329
Author(s):  
Fateme Mirzajani ◽  
Amin Hamidi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Life Cycles ◽  
Gas Chromatography Mass Spectrometry ◽  
Untreated Sample ◽  
E Coli ◽  
Volatile Metabolites ◽  
Octyl Acetate ◽  
Volatile Organic ◽  
And Staphylococcus Aureus

Introduction: In this project, the growth and volatile metabolites profiles of Escherichia coli (E. coli ) and Staphylococcus aureus were monitored under the influence of silver base chemical, nanoparticle and ultra-highly diluted compounds. Materials & Methods: The treatments were done for 12000 life cycles using silver nanoparticles (AgNPs) as well as ultra-highly diluted Argentum nitricum (Arg-n). Volatile organic metabolites analysis was performed using gas chromatography mass spectrometry (GC-MS). The results indicated that AgNPs treatment made the bacteria resistant and adapted to growth in the nanoparticle condition. The use of ultra-highly diluted Arg-n initially increased growth but it decreased later. Also, with the continuous usage of these materials, no more bacterial growth was observed. Results: The most important compounds produced by E. coli are Acetophenone, Octyl acetate, Styrene, 1,8-cineole, 4-t-butyl-2-(1-methyl-2-nitroethyl)cyclohexane, hexadecane and 2-Undecanol. The main compounds derived from S. aureus are Acetophenone,1,8-cineole, Benzaldehyde, 2-Hexan-1-ol, Tridecanol, Dimethyl Octenal and tetradecane. Acetophenone and 1,8-cineole were common and produced by both organisms. Conclusion: Based on the origin of the produced volatiles, main volatiles percentage of untreated sample is hydrocarbon (>50%), while bacteria treatments convert the ratio in to aldehydes, ketones and alcohols in the case of AgNPs, (>80%) and aldehydes, ketones and terpenes in the case of Arg-n (>70%).

Penggunaan Limbah Logam Tembaga yang Didaur Ulang untuk Antibakteri dan Degradasi Metil Merah Secara Fotolisis

2019 ◽  
Vol 4 (1) ◽  
pp. 15
Author(s):  
Ariyetti Ariyetti ◽  
Muhammad Nasir ◽  
Safni Safni ◽  
Syukri Darajat
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Silver Nitrate ◽  
Copper Sulfate ◽  
Bacterial Growth ◽  
Methyl Red ◽  
Copper Metal ◽  
Sulfate Hydrate ◽  
Red Dye ◽  
And Staphylococcus Aureus

<p><em>Metil merah merupakan salah satu zat warna golongan azo yang sering digunakan dalam industri dan laboratorium. Penggunaan metil merah dapat menimbulkan efek terhadap kesehatan dan lingkungan. Oleh sebab itu dilakukan metode fotodegradasi dengan menggunakan semikonduktor dan radiasi sinar tampak. Semikonduktor yang digunakan yaitu berbahan dasar tembaga sulfat hidrat dan perak nitrat. Prekusor tembaga sulfat hidrat dibuat dari pengolahan limbah logam tembaga hasil pemotongan tembaga yang ada di bengkel Lembaga Ilmu Pengetahuan Indonesia (LIPI) Bandung. Bahan semikonduktor juga memiliki kemampuan dalam menghambat pertumbuhan bakteri. Hasil optimum yang didapatkan dalam proses fotodegradasi dan antibakteri merupakan gabungan antara kedua prekusor tembaga sulfat hidrat dan perak nitrat dengan bantuan penyinaran. Kemampuan dalam menghambat pertumbuhan bakteri didapatkan persentase kematian 100 % untuk masing-masing bakteri, yaitu Escherichia coli dan Staphylococcus aureus. Aktifitas fotokatalitiknya dengan konsentrasi semikonduktor 10 ppm untuk mendegradasi zat warna metil merah 5 ppm, selama 23 jam, dimana persentase degradasi yang didapatkan dengan penyinaran lebih tinggi dibandingkan dengan tanpa penyinaran. Pengaruh pH larutan terhadap degradasi metil merah yaitu optimum pada pH 12 (basa).</em></p><p><em><br /></em></p><p><em>Methyl red is one of the azo group dyes that is often used in industry and laboratories. The use of methyl red can have an effect on health and the environment. Therefore photodegradation method is done by using semiconductor and visible light radiation. The semiconductor used is based on copper sulfate hydrate and silver nitrate. The copper sulphate hydrate precursor is made from the processing of copper-cut copper metal waste in the workshop of the Indonesian Institute of Sciences (LIPI) in Bandung. Semiconductor materials also have the ability to inhibit bacterial growth. The optimum results obtained in the photodegradation and antibacterial process are a combination of both copper sulfate hydrate precursor and silver nitrate with the help of irradiation. The ability to inhibit bacterial growth obtained 100% mortality for each bacterium, namely Escherichia coli and Staphylococcus aureus. Photocatalytic activity with 10 ppm semiconductor concentration to degrade methyl red dye 5 ppm, for 23 hours, where the percentage of degradation obtained by irradiation is higher than without irradiation. The effect of pH of the solution on the degradation of methyl red is optimum at pH 12 (base).</em></p>

scholarly journals Sulfaquinoxaline Oxidation and Toxicity Reduction by Photo-Fenton Process

2021 ◽  
Vol 18 (3) ◽  
pp. 1005
Author(s):  
Vanessa Ribeiro Urbano ◽  
Milena Guedes Maniero ◽  
José Roberto Guimarães ◽  
Luis J. del Valle ◽  
Montserrat Pérez-Moya
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pilot Plant ◽  
Environmental Water ◽  
Fenton Process ◽  
Experimental Conditions ◽  
Laboratory Bench ◽  
Degradation Rates ◽  
Bacterial Growth Inhibition ◽  
And Staphylococcus Aureus

Sulfaquinoxaline (SQX) has been detected in environmental water samples, where its side effects are still unknown. To the best of our knowledge, its oxidation by Fenton and photo-Fenton processes has not been previously reported. In this study, SQX oxidation, mineralization, and toxicity (Escherichia coli and Staphylococcus aureus bacteria) were evaluated at two different setups: laboratory bench (2 L) and pilot plant (15 L). The experimental design was used to assess the influence of the presence or absence of radiation source, as well as different H2O2 concentrations (94.1 to 261.9 mg L−1). The experimental conditions of both setups were: SQX = 25 mg L−1, Fe(II) = 10 mg L−1, pH 2.8 ± 0.1. Fenton and photo-Fenton were suitable for SQX oxidation and experiments resulted in higher SQX mineralization than reported in the literature. For both setups, the best process was the photo-Fenton (178.0 mg L−1 H2O2), for which over 90% of SQX was removed, over 50% mineralization, and bacterial growth inhibition less than 13%. In both set-ups, the presence or absence of radiation was equally important for sulfaquinoxaline oxidation; however, the degradation rates at the pilot plant were between two to four times higher than the obtained at the laboratory bench.

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