Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

2001 ◽  
Vol 64 (8) ◽  
pp. 1249-1251 ◽  
Author(s):  
NORMA HEREDIA ◽  
SANTOS GARCÍA ◽  
GUADALUPE ROJAS ◽  
LUCÍA SALAZAR
Keyword(s):  
Microbial Contamination ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Ground Meat ◽  
Fusarium Spp ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Low Levels

Eighty-eight samples of ground meat were randomly collected from retail stores in the metropolitan area of Monterrey, Mexico, and were analyzed for microbial contamination. Methods were those recommended by the Mexican regulation and/or the U.S. Food and Drug Administration. Over 75% of the samples contained 105 total mesophilic microorganisms per g, and over 40% had 106 total coliforms per g. Fecal coliforms were present in most samples. Staphylococcus aureus was detected in 2.3% of the samples, Salmonella spp. in 11.4%, Listeria spp. in 62%, and L. monocytogenes in 16%. Escherichia coli was detected in 76% of samples, but none was serotype O157:H7. Shigella spp. was not found in any sample. Fusarium spp. and Mucor spp. were detected in 3.4% of the samples, and low levels of yeast in 93%. The microbiological quality of the ground meat analyzed was unsatisfactory, and the product could be an important cause of food poisoning.

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

Microbiological and parasitological quality of ground beef sold in Aracaju-SE

2015 ◽  
Vol 6 (2) ◽  
pp. 15
Author(s):  
Sydney Correia Leao ◽  
Debora Machado Barreto ◽  
Viviane Da Costa Ribeiro ◽  
Roneval Felix De Santana ◽  
Cláudia Moura De Melo ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Ascaris Lumbricoides ◽  
Ground Beef ◽  
Fecal Coliforms ◽  
Salmonella Spp ◽  
Class A ◽  
Low Levels ◽  
The City ◽  
Butcher Shops

<p><strong><em>The goal of this work was to verify the presence of microorganisms and parasites in the ground beef sold in the city of Aracaju, Sergipe, in addition to compare the contamination in butcher shops and supermarkets in neighborhoods Class A and D. We collected 16 samples of 100 gram in triplicate (m=48) and analyzed the bacteria Staphylococcus aureus, Salmonella spp. coliforms total and thermotolerants, molds and yeasts, and parasites. It was observed that the samples are contaminated by these microorganisms examined with high total and fecal coliforms, Salmonella spp. (25%), low levels of S. aureus, molds and yeasts, in addition to the detection of Ascaris lumbricoides, larvae of flies, mites and plant artifacts.</em></strong></p>

scholarly journals Bacteriological quality of cage-cultured abalone Haliotis asinina

2021 ◽  
Vol 4 (2) ◽  
pp. 151-159
Author(s):  
Jhonamie A. Mabuhay-Omar ◽  
Genese Divine B. Cayabo ◽  
Lota A. Creencia
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
Enteric Bacteria ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Standard Limit ◽  
Normal Standard ◽  
Vibrio Spp ◽  
Foodborne Infections

Abalone is one of the most highly priced seafood delicacies and prepared in various dishes like breaded, soup, steamed and sashimi. They are susceptible to microbial contamination since it is eaten raw sometimes and pathogenic microorganisms can be hazardous to consumers. The present study was carried out to determine the coliform load and the presence of presumptive pathogenic bacteria in cage-cultured abalone in Taytay, Palawan, Philippines. The study was limited to the detection of coliform and some presumptive pathogenic bacteria in different parts of abalone such as gut, gills and mantle. The result of the study revealed that the count of coliforms present in the mantle and gills of abalone falls within the normal standard limit (7 – 21 MPN 100g-1 sample). On the other hand, the gut of abalone was beyond the standard limit (460 MPN 100g-1 sample). Moreover, the gut of abalone harbors Vibrio spp., Salmonella spp. and Shigella spp. and general enteric bacteria. Foodborne infections caused by Vibrio, Salmonella and Shigella are common in Asia.

scholarly journals Assessment of microbiological quality of municipal supplied water within Dhaka Metropolis

2015 ◽  
Vol 4 (1) ◽  
pp. 28-30
Author(s):  
Rabeya Islam ◽  
Ahmad Kamruzzaman Majumder ◽  
Md Monzer Hossain Sarker
Keyword(s):  
Escherichia Coli ◽  
Water Quality ◽  
Health Risks ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Pump Stations ◽  
Klebsiella Spp ◽  
Vibrio Spp

Microbiological health risks related to water quality are persisting issues especially in the developing countries. Present study was conducted to evaluate the microbiological quality of municipal supply water of a defined region within Dhaka metropolis, Bangladesh. A total of 20 water samples were collected from 10 selected pump stations and 10 different consuming points to examine the burden of Salmonella spp., Shigella spp., Citrobactor spp., Escherichia coli, Klebsiella spp., Aeromonas spp. and Vibrio spp. The study also included the evaluation of impacts due to the consumption of municipal water. The results revealed that the quality of municipal supplied water was not microbiologically safe for the consumers and also demonstrated the possible commencement of various diseases including diarrhoea, typhoid, dysentery and others. DOI: http://dx.doi.org/10.3329/sjm.v4i1.22758 Stamford Journal of Microbiology, Vol.4(1) 2014: 28-30

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 Microbiological Quality and Safety of pre-cut fruit retailed in Ilorin, Kwara State, Nigeria

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
M B Odebisi-Omokanye
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Fungal Species ◽  
Plate Count ◽  
Salmonella Spp ◽  
Microbiological Characteristics ◽  
Fruit Samples ◽  
Aerobic Plate Count

The microbiological quality of pre-cut fruits retailed in three local markets in Ilorin, Kwara state, Nigeria was assessed. Pre-cut fruit samples comprising watermelon, pineapple and pawpaw were obtained from vendors at different retail outlets in the markets and the physicochemical and microbiological characteristics were examined. Mean total aerobic plate count ranged from 1.20 x 104 to 2.0 x 104cfu/g while fungal count ranged from 0.5 x 102 to1.6 x 102 cfu/g. Eight bacterial and six fungal species were isolated: Proteus vulgaris, Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Campylobacter jejuni, Klebsiella aerogenes, Escherichia coli, Salmonella spp. Aspergillus niger, Aspergillus flavus, Mucor mucedo, Rhizopus stolonifer , Aspergillus fumigatus and Saccharomyces cerevisiae. The physicochemical parameters studies varies as follows: pH ranged from 3.5 to 4.1, moisture content 60.20 to 90.73%, titratable acidity 0.42 to 0.80g/100ml, ash 0.50 to 1.11% and total sugar 2.01 to 2.53g/100ml. The findings from this study showed that the fruits contained microorganisms that are potentially pathogenic. Under favourable conditions, they may multiply and thus render the fruits unsafe for consumption as they could become means of food poisoning.

Microbiological quality of a waste stabilization pond effluent used for restricted irrigation in Valle Del Cauca, Colombia

2002 ◽  
Vol 45 (1) ◽  
pp. 139-143 ◽  
Author(s):  
C.A. Madera ◽  
M.R. Peña ◽  
D.D. Mara
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
Helminth Eggs ◽  
Waste Stabilization ◽  
Shigella Spp ◽  
Field Workers ◽  
Valle Del Cauca ◽  
Final Effluent

This paper discusses the applicability of effluent reuse in agriculture after treatment in a series of anaerobic, facultative and maturation ponds. The WSP system is located in Ginebra municipality, a small town in southwest Colombia. The total HRT is 12 days. Several samples of the final effluent were taken over a 55 day period and were analysed for E.coli, Streptococcus spp. and helminth eggs. Some additional grab samples were taken to determine the presence of pathogenic bacteria such as Salmonella spp. and Shigella spp. The results showed that the system was able to remove 4 log units of E.coli, 1 log unit of Streptococcus spp. and 100% of helminth eggs. Meanwhile, Salmonella spp. were detected in the effluent of the facultative pond whilst Shigella spp. were not detected in any sample. The main species of helminth eggs encountered were Taenia spp., Ascaris spp., Trichuris spp., Hymenolepis nana, H. diminuta and Enterobius vermicularis. Removal efficiencies were satisfactory despite the relatively short HRT. Nevertheless, WHO guidelines were slightly surpassed in the case of E.coli for unrestricted irrigation. The helminth egg value was always below the maximum WHO limit. Hence, this effluent can be safely used for restricted irrigation provided that field workers are protected from direct contact with wastewater given the presence of Salmonella spp. in the facultative pond effluent.

Microbiological Quality of Saffron from the Main Producer Countries

2009 ◽  
Vol 72 (10) ◽  
pp. 2217-2220 ◽  
Author(s):  
INMACULADA COSANO ◽  
CONCEPCIÓN PINTADO ◽  
OLGA ACEVEDO ◽  
JOSÉ LUIS NOVELLA ◽  
GONZALO LUIS ALONSO ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Quality Criteria ◽  
International Standards ◽  
European Research ◽  
Cooking Process ◽  
Three Samples ◽  
Low Levels ◽  
Main Producer

A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for other spices, but saffron is added in minute quantities during the cooking process, so the health risk associated with microbial contamination might be lower. We did not detect Salmonella either by culture or by PCR methods in any sample, and Escherichia coli was only found in five samples. Enterobacteriaceae were frequently found (70.9% of the samples), but most of them belonged to species of probable environmental origin. Aerobic sporulated bacteria were also common, but only three samples contained Bacillus cereus at low levels (&lt;200 CFU g−1). Clostridium perfringens counts were also very low, with only one sample reaching &gt;100 CFU g−1, an acceptable value. Overall, microbial contamination in saffron was markedly lower than it was in other spices.

scholarly journals Assessment of the Hygienic Quality of Meals Served in Hospital: Case of the Main Hospital of Dakar (Senegal)

2019 ◽  
Vol 8 (1) ◽  
pp. 38
Author(s):  
Abdelsalam Adoum Doutoum ◽  
Djamalladine Mahamat Doungous ◽  
Abdelsalam Tidjani ◽  
Hamadou Abba ◽  
Balde Jupiter ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Food Microbiology ◽  
Fecal Coliforms ◽  
Animal Products ◽  
Main Hospital ◽  
Hygienic Quality

Hospitals have an optimal growth conditions for some germs, because of the high relative humidity and relatively high temperature. These germs, which are found in foods served in hospitals, could cause food poisoning in hospitalized patients. To help improve the hygienic quality of meals and to prevent risks related to social catering, we have chosen to conduct a study on the microbiological quality of meals served at the Main Hospital of Dakar. A total of 100 samples of hot meals were processed in the food microbiology laboratory of the Inter-State School of Veterinary Sciences and Medicine (EISMV) in Dakar. The following results were obtained: 56% of unsatisfactory samples, 40% are acceptable, 4% unsatisfactory, according to the microbiological criteria of the French Republic, which must satisfy certain animal or animal products. For the various flora sought, the percentages of samples exceeding the acceptability threshold are as follows: 10% for the total flora, 35% for the faecal coliforms, 1% for the sulfito-reducting anaerobes. Meals are fairly contaminated by fecal coliforms. It is therefore clear that the rate of bacterial contamination of meals is quite high, especially by fecal coliforms.

scholarly journals Microbiological Quality of Egusi Pudding, A Traditional Cake of Cucurbitaceae Sold in the City of Yaoundé, Cameroon

2022 ◽  
Vol 2022 ◽  
pp. 1-12
Author(s):  
Ronice Zokou ◽  
Hippolyte Tene Mouafo ◽  
Julie Mathilde Klang ◽  
Noutsa Boris Simo ◽  
Raymond Simplice Mouokeu ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Threshold Value ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Protein Sources ◽  
Staphylococcus Spp ◽  
And Control ◽  
The City

Egusi pudding is one of the most popular traditional dishes of the Cameroonian population. Besides its nutritional values, it is also endowed with a sociocultural character. Nowadays, consumer demand for Egusi pudding has increased and the dish is sold as street food in several cities of Cameroon and mostly under uncontrolled hygienic conditions. The objective of this study was to assess the microbiological quality of Egusi pudding sold in the city of Yaoundé taking into consideration the protein sources and the sampling sites. Five types of Egusi pudding samples based on protein sources were randomly collected from 25 sellers distributed in 7 districts in the city of Yaoundé and their microbiological quality were assessed. The results showed that the total aerobic count of the different samples (2.97 ± 0.03 to 4.43 ± 0.05 Log CFU/g) was under the threshold value (5.47 Log CFU/g) recommended for food intended for human consumption. Loads of fecal coliforms (1.47 ± 0.00 to 5.47 ± 0.00 Log CFU/g) in 40% of samples, Escherichia coli (2.39 ± 0.12 to 5.43 ± 0.05 Log CFU/g) in 60% of samples, fecal streptococci (2.90 ± 0.15 to 4.74 ± 0.05 Log CFU/g) in 88% of samples, Pseudomonas spp. (3.39 ± 0.15 to 5.43 ± 0.06 Log CFU/g) in 100% of samples, and the presence of Salmonella spp. in 56% of samples revealed a poor level of hygiene of the vendors. Pathogens associated with unsafe food handling such as Staphylococcus spp. were found in 100% of samples at loads (3.84 ± 0.18 to 5.43 ± 0.05 Log cfu/g) higher than the norms of the European Commission. Potential toxigenic pathogens such as Clostridium perfringens, Yersinia enterocolitica, Bacillus cereus, and moulds were also found, respectively, in 100, 96, 96, and 100% of samples. Overall, the most contaminated samples were those made with sardine as protein source, 92.85% (n = 23/25), followed with beef (88.57%), mackerel (84.28%), cod (82.85%), and control (77.1%). The results of this study suggest that important measures should be taken by the Public Health Service in order to sensitize the producers and vendors of Egusi pudding on the respect of good hygiene, manufacturing practices, and the continuous monitor of the quality of traditional products sold in markets.

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