Potential Sources of Microbial Contamination in Unpasteurized Apple Cider

2006 ◽  
Vol 69 (1) ◽  
pp. 137-144 ◽  
Author(s):  
LUIS GARCIA ◽  
JOHN HENDERSON ◽  
MARTHA FABRI ◽  
MOUSTAPHA OKE
Keyword(s):  
Cryptosporidium Parvum ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Microbial Quality ◽  
Quality And Safety ◽  
Total Coliforms ◽  
Apple Cider ◽  
Potential Source ◽  
Good Manufacturing Practices

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and micro-biologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P < 0.0001) and prevalence (P < 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P < 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.

scholarly journals The Microbial Quality and Safety of Blenderised Enteral Nutrition Formula: A Systematic Review

2020 ◽  
Vol 17 (24) ◽  
pp. 9563
Author(s):  
Omorogieva Ojo ◽  
Amanda Rodrigues Amorim Adegboye ◽  
Osarhumwese Osaretin Ojo ◽  
Xiaohua Wang ◽  
Joanne Brooke
Keyword(s):  
Systematic Review ◽  
Enteral Nutrition ◽  
Storage Time ◽  
Microbial Contamination ◽  
Google Scholar ◽  
Microbial Quality ◽  
Quality And Safety ◽  
Enteral Formula ◽  
Preparation Techniques

The use of blenderised enteral nutrition formula (ENF) is on the increase globally. However, concerns remain regarding the microbial quality and safety of blenderised ENF compared with standard recommendations and commercial ENF. Aim: This was a systematic review which sought to compare the microbial quality of blenderised ENF and commercial ENF and to evaluate the effect of storage time on blenderised ENF. Method: Four databases (Pubmed, EMBASE, PSYCInfo and Google scholar) were searched for relevant articles based on the Population, Intervention, Comparator, Outcomes framework. Results: Eleven studies which met the criteria were included in the systematic review. Two major areas were identified; Microbial Quality of Blenderised ENF versus Commercial ENF; and The Effect of Storage Time on Microbial Quality of Blenderised ENF. Overall, 72.7% of the studies showed microbial contamination in blenderised ENF compared with 57.1% of commercial ENF, and the storage time was another important factor in the rates of contamination. The extent of handling or manipulation of the enteral formula was critical in determining the level of contamination. Conclusion: Preparation techniques for blenderised ENF need to be established and caregivers taught how to prepare and administer it appropriately in order to reduce contamination. Further, well-designed studies are required, which compare the microbial quality of blenderised ENF using adequate handling techniques and commercial ENF.

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.

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 Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

2021 ◽  
Vol 20 (02) ◽  
pp. 44-50
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Raw Materials ◽  
Mekong Delta ◽  
Microbial Quality ◽  
Cross Contamination ◽  
Processing Conditions ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Contact Surfaces ◽  
Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

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 

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 Microbial quality of hilsa shad (Tenualosa ilisha) at different stages of processing

2012 ◽  
Vol 9 (2) ◽  
pp. 339-344 ◽  
Author(s):  
MM Shamsuzzaman ◽  
SK Mazumder ◽  
MA Siddique ◽  
MNU Miah
Keyword(s):  
Fecal Coliform ◽  
Bacterial Load ◽  
Total Coliform ◽  
Microbial Quality ◽  
Vibrio Cholera ◽  
Total Load ◽  
Resource Limited ◽  
Tenualosa Ilisha ◽  
Chlorine Water

An attempt was made from October 2008 to March 2009 in a fish processing industry of Bangladesh (the Sea    Resource Limited, Sadarghat, Chittagong) to determine microbial quality of Tenualosa ilisha at different stages of    processing. During this investigation Escherichia coli, fecal coliform, vibrio cholerae, Salmonella and total load of    bacteria were identified from 5 stages of processing. Those stages were receiving, primary washing stage with 5PPM  chlorine water, final washing stage with 10 PPM chlorine water, after blast freezing at -40 ± 20C and finally after one    month storage at -18 ± 20,/sup>C. It was observed that 80.69 % of total bacterial load, 77.29% of total coliform and 58.33 %    of fecal coliform were destroyed during different processing stages. There was no evidence of presence of    Salmonella and Vibrio cholera at any stages of processing. DOI: http://dx.doi.org/10.3329/jbau.v9i2.11049 J. Bangladesh Agril. Univ. 9(2): 339–344, 2011

Investigation of the microbial quality and the occurrence of Shiga-like-toxin-producingEscherichia coliand methicillin resistantStaphylococcus aureusin traditional cheeses produced in northwest of Iran

2019 ◽  
Vol 49 (3) ◽  
pp. 407-417 ◽  
Author(s):  
Mohammad Yousefi ◽  
Maryam Farshidi ◽  
Mahmood Alizadeh Sani ◽  
Laleh Payahoo ◽  
Ali Ehsani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbial Quality ◽  
Content Type ◽  
Total Coliforms ◽  
E Coli ◽  
Maximum Value ◽  
Northwest Of Iran ◽  
Pcr Method

PurposeThis paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producingEscherichia coli(STEC) and methicillin-resistantStaphylococcus aureus(MRSA) in cheese samples by polymerase chain reaction (PCR) method.Design/methodology/approachAlmost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.FindingsThe results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value ofE. coli(102), total coliforms (104) andS. aureus(102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value ofE. coli. Also, no significant difference (p> 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates.Originality/valueThis research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

scholarly journals Studies on microbial quality of filtered water in households of a university community in Nigeria

1986 ◽  
Vol 96 (2) ◽  
pp. 239-248 ◽  
Author(s):  
D. A. Alabi ◽  
A. A. Adesiyun
Keyword(s):  
Tap Water ◽  
Membrane Filter ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Plate Count ◽  
Type I ◽  
Microbial Quality ◽  
Residential Areas ◽  
University Community

SUMMARYWater samples from home filters in nine residential areas of a Nigerian university community were studied. The membrane filter technique was used to determine the total coliform and faecal coliform counts/100 ml of water. Most of the 100 samples studied were grossly contaminated with total coliform counts/100 ml ranging from 0–442, faecal coliform counts/100 ml, 0–216 and the total aerobic plate count per millilitre ranged from 3·0 × 103to 1·9 × 109c.f.u. The source (dams) of water, fitness of filter candles, frequency of cleaning candles and pH of water did not significantly (P> 0·05;X2) affect the microbial quality of either filtered boiled or unboiled tap water.Escherichia colitype I was isolated from 17·9% of the faccal coliforms tested but from only 2·3% of total coliforms.Enterobacter aerogeneswas most predominant (38·5%) amongst faecal coliforms isolated whileEnterobacter cloacaewas the most frequent (37·2%) of the total coliform isolates.The gross contamination of filltered water from all households sampled calls fpr am englightenment of residents on the proper use of home water filters.

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