Microbiological Examination of Vegetable Seed Sprouts in Korea

2009 ◽  
Vol 72 (4) ◽  
pp. 856-859 ◽  
Author(s):  
HOIKYUNG KIM ◽  
YOUNGJUN LEE ◽  
LARRY R. BEUCHAT ◽  
BONG-JUNE YOON ◽  
JEE-HOON RYU
Keyword(s):  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Enterobacter Sakazakii ◽  
Department Stores ◽  
E Coli ◽  
Traditional Markets ◽  
Radish Sprouts ◽  
Online Stores

Sprouted vegetable seeds used as food have been implicated as sources of outbreaks of Salmonella and Escherichia coli O157:H7 infections. We profiled the microbiological quality of sprouts and seeds sold at retail shops in Seoul, Korea. Ninety samples of radish sprouts and mixed sprouts purchased at department stores, supermarkets, and traditional markets and 96 samples of radish, alfalfa, and turnip seeds purchased from online stores were analyzed to determine the number of total aerobic bacteria (TAB) and molds or yeasts (MY) and the incidence of Salmonella, E. coli O157:H7, and Enterobacter sakazakii. Significantly higher numbers of TAB (7.52 log CFU/g) and MY (7.36 log CFU/g) were present on mixed sprouts than on radish sprouts (6.97 and 6.50 CFU/g, respectively). Populations of TAB and MY on the sprouts were not significantly affected by location of purchase. Radish seeds contained TAB and MY populations of 4.08 and 2.42 log CFU/g, respectively, whereas populations of TAB were only 2.54 to 2.84 log CFU/g and populations of MY were 0.82 to 1.69 log CFU/g on alfalfa and turnip seeds, respectively. Salmonella and E. coli O157:H7 were not detected on any of the sprout and seed samples tested. E. sakazakii was not found on seeds, but 13.3% of the mixed sprout samples contained this potentially pathogenic bacterium.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

Broiler Carcass Reprocessing, A Further Evaluation

1993 ◽  
Vol 56 (11) ◽  
pp. 983-985 ◽  
Author(s):  
L. C. BLANKENSHIP ◽  
J. S. BAILEY ◽  
N. A. COX ◽  
M. T. MUSGROVE ◽  
M. E. BERRANG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Significant Trend ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Processing Plants ◽  
Processing Line ◽  
Commercial Processing

The microbiological quality of 745 conventionally processed and 745 reprocessed broiler carcasses was determined. Carcasses were taken from the processing line prior to entering the chiller in five commercial processing plants. Each plant was sampled twice during the winter, spring, and summer. Analyses included aerobic bacteria, Enterobacteriaceae, and Escherichia coli counts plus qualitative Salmonella (SAL) prevalence. Differences between overall mean log10 counts for aerobic bacteria, Enterobacteriaceae, and E. coli were not significant. The prevalence of SAL detected on conventionally processed and reprocessed carcasses also was not significantly different. Some variation was observed in microbiological quality of carcasses among processing plants. Although the SAL prevalence appeared to decline from winter to summer replications, no significant trend could be demonstrated. Continuation of the practice of reprocessing carcasses appears justified.

Determining the Potential Link between Irrigation Water Quality and the Microbiological Quality of Onions by Phenotypic and Genotypic Characterization of Escherichia coli Isolates

2015 ◽  
Vol 78 (4) ◽  
pp. 643-651 ◽  
Author(s):  
ERIKA M. du PLESSIS ◽  
FRANCOIS DUVENAGE ◽  
LISE KORSTEN
Keyword(s):  
South Africa ◽  
Irrigation Water ◽  
Microbiological Quality ◽  
Virulence Gene ◽  
Aerobic Bacteria ◽  
Ionization Time ◽  
E Coli ◽  
Flight Mass Spectrometry ◽  
Potential Link

The potential transfer of human pathogenic bacteria present in irrigation water onto fresh produce was investigated, because surface water sources used for irrigation purposes in South Africa have increasingly been reported to be contaminated with enteric bacterial pathogens. A microbiological analysis was performed of a selected river in Limpopo Province, South Africa, that is often contaminated with raw sewage from municipal sewage works and overhead irrigated onions produced on a commercial farm. Counts of Escherichia coli, coliforms, aerobic bacteria, fungi, and yeasts and the prevalence of E. coli O157:H7, Salmonella, and Listeria monocytogenes were determined. Identities of bacterial isolates from irrigation water and onions were confirmed using matrix-assisted laser desorption ionization–time of flight mass spectrometry, PCR, and biochemical tests. To establish a potential link between the microbiological quality of the irrigation source and the onions, the E. coli isolates from both were subjected to antibiotic resistance, virulence gene, and enterobacterial repetitive intergenic consensus PCR analyses. River water E. coli counts exceeded South African Department of Water Affairs and World Health Organization irrigation water guidelines. Counts of aerobic bacteria, coliforms, fungi, and yeasts of onions from the market were acceptable according to Department of Health Directorate, Food Control, South Africa, microbiological guidelines for ready-to-eat fresh fruits and vegetables. E. coli O157:H7, Salmonella, and L. monocytogenes were not detected in onions, whereas only Salmonella was detected in 22% of water samples. Matrix-assisted laser desorption ionization–time of flight mass spectrometry and PCR identification of E. coli isolates from water and onions correlated. Of the 45 E. coli isolates from water and onions, 42.2% were resistant to multiple antibiotics. Virulence genes eae, stx1, and stx2 were detected in 2.2, 6.6, and 2.2% of the E. coli isolates, respectively. Phenotypic (antimicrobial) and genotypic (virulence gene prevalence, DNA fingerprinting) analyses showed a link between river, dam, irrigation pivot point, and onion E. coli isolates.

Microbiological Quality of Raw Cow's Milk at Collection Centers in Trinidad

1995 ◽  
Vol 58 (2) ◽  
pp. 139-146 ◽  
Author(s):  
A. A. ADESIYUN ◽  
L. WEBB ◽  
S. RAHAMAN
Keyword(s):  
Antimicrobial Agents ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Milk Samples ◽  
California Mastitis Test ◽  
High Prevalence ◽  
The Mean

The microbial quality, pH and presence of selected pathogens in milk at eight collection centers in Trinidad were determined. The enterotoxigenicity and susceptibility of Staphylococcus aureus strains to antimicrobial agents and bacteriophages were investigated while the antibiograms and ability of Escherichia coli isolates to agglutinate O157 antiserum were also assessed. Of the 287 milk samples tested, the mean pH was 6.80 ± 0.10 and 207 (72.1%) were California mastitis test (CMT) positive. All (100.0%) milk samples contained S. aureus, and 217 (75.6%) were positive for E. coli. The ranges of mean counts per ml for total aerobic bacteria, S. aureus and E. coli were 3.3 ¥ 106 to 9.8 ¥ 107, 1.4 ¥ 104 to 1.2 ¥ 105 and 4.2 ¥ 104 to 1.6 ¥ 106, respectively. Ninety-three (40.4%) of 230 strains of S. aureus tested were enterotoxigenic producing staphylococcal enterotoxins A, B, C, D or a combination with SEC being predominantly elaborated. Of the 245 strains of S. aureus phage-typed, 123 (50.2%) were susceptible to international phage set (IPS) of bacteriophages. Overall, 49 (49.0%) of 100 strains of S. aureus tested were resistant to 1 or more of the 8 antimicrobial agents with resistance high to penicillin (48.0%), ampicillin (45.0%) and methicillin (21.0%). Among 100 strains of E. coli tested, 98 (98.0%) exhibited resistance to antimicrobial agents with high prevalence of resistance detected for cephalothin (79.0%), ampicillin (73.0%) and streptomycin (47.0%). Thirteen (6.9%) of 188 strains of E. coli agglutinated with O157 antiserum. It was concluded that the presence of some pathogens in milk in fairly high counts coupled with toxigenicity of some strains pose a health hazard to consumers.

Effect of Chemical Dehairing on the Prevalence of Escherichia coli O157:H7 and the Levels of Aerobic Bacteria and Enterobacteriaceae on Carcasses in a Commercial Beef Processing Plant†

2003 ◽  
Vol 66 (11) ◽  
pp. 2005-2009 ◽  
Author(s):  
XIANGWU NOU ◽  
MILDRED RIVERA-BETANCOURT ◽  
JOSEPH M. BOSILEVAC ◽  
TOMMY L. WHEELER ◽  
STEVEN D. SHACKELFORD ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Treated Group ◽  
Aerobic Bacteria ◽  
Control Group ◽  
Processing Plant ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Beef Processing ◽  
Carcass Contamination

The objective of this experiment was to test the hypothesis that cleaning cattle hides by removing hair and extraneous matter before hide removal would result in improved microbiological quality of carcasses in commercial beef processing plants. To test this hypothesis, we examined the effect of chemical dehairing of cattle hides on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and Enterobacteriaceaeon carcasses. Samples from 240 control (conventionally processed) and 240 treated (chemically dehaired before hide removal) hides (immediately after stunning but before treatment) and preevisceration carcasses (immediately after hide removal) were obtained from four visits to a commercial beef processing plant. Total aerobic plate counts (APC) and Enterobacteriaceae counts (EBC) were not (P > 0.05) different between cattle designated for chemical dehairing (8.1 and 5.9 log CFU/100 cm2 for APC and EBC, respectively) and cattle designated for conventional processing (8.0 and 5.7 log CFU/100 cm2 for APC and EBC, respectively). However, E. coli O157:H7 hide prevalence was higher (P < 0.05) for the control group than for the treated group (67% versus 88%). In contrast to hides, the bacterial levels were lower (P < 0.05) on the treated (3.5 and 1.4 log CFU/100 cm2 for APC and EBC) than the control (5.5 and 3.2 log CFU/100 cm2 for APC and EBC) preevisceration carcasses. Prevalence of E. coli O157:H7 was lower (P > 0.05) on treated than on control preevisceration carcasses (1% versus 50%). These data indicate that chemical dehairing of cattle hides is an effective intervention to reduce the incidence of hide-to-carcass contamination with pathogens. The data also imply that any effective hide intervention process incorporated into beef processing procedures would significantly reduce carcass contamination by E. coli O157:H7.

scholarly journals Sivas kofte and examination of microbiological quality

2013 ◽  
Vol 29 (1) ◽  
pp. 133-143 ◽  
Author(s):  
O.P. Can ◽  
S. Şahin ◽  
M. Erşan ◽  
F. Harun
Keyword(s):  
Meat Product ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
E Coli ◽  
Microbiological Criteria

The objective of this study was to examine traditional meat product of the Sivas province, the Sivas kofte with regards to its microbiological quality. The kofte samples sold commercially were examined according to their microbiological qualities (150 pieces cooked kofte samples taken from the most popular 5 restaurants). The samples were analyzed in terms of total mesophilic aerobic bacteria, Enterobacteria, E. coli, coagulase positive S. aureus, Salmonella spp. and psychrophilic bacteria. Ready to serve samples of Sivas kofte were examined and the following results were obtained for total mesophilic aerobic bacteria, Enterobacteria, coagulase positive S. aureus, psychrophilic bacteria, 2.7- 4.9 log10 cfu/g, <10 - 2.1 log10 cfu /g, <10 - 1.9 log10 cfu /g, 1.6- 3.8 log10 cfu /g, respectively. E. coli and Salmonella spp were not determined in any of the samples. As a result, the ready to consume Sivas kofte samples were found to be in accordance with the Turkish Food Codex Cominiquate Microbiological Criteria despite differences in the microbiological quality of the locations in Sivas.

Hot Water and Organic Acid Interventions To Control Microbiological Contamination on Hog Carcasses during Processing†

2002 ◽  
Vol 65 (8) ◽  
pp. 1248-1252 ◽  
Author(s):  
LUISA EGGENBERGER-SOLORZANO ◽  
S. E. NIEBUHR ◽  
G. R. ACUFF ◽  
J. S. DICKSON
Keyword(s):  
Organic Acid ◽  
Muscle Tissue ◽  
Combined Treatment ◽  
Microbiological Quality ◽  
Hot Water ◽  
Aerobic Bacteria ◽  
Fecal Material ◽  
E Coli ◽  
Water Washing

Pork skin and muscle tissue were washed with water at temperatures from 25 to 80°C. Water temperatures of 65 and 80°C resulted in greater population reductions of Enterobacteriaceae on pork muscle tissue than lower water temperatures. There was no observable effect of water temperature on population reductions of Enterobacteriaceae on pork skin. Water temperatures of 55, 65, and 80°C reduced the populations of Enterobacteriaceae on inoculated scalded carcasses processed in a university abattoir by 1 to 1.5 log/cm2. Following the water wash with an organic acid rinse resulted in further numerical reductions in populations, although these were not statistically different from the water wash alone. The jowls of both scalded and skinned carcasses processed in a commercial establishment were directly inoculated with a fecal material slurry and then processed with organic acid rinsing only, hot water washing only, or a combination of hot water washing followed by organic acid rinsing. The hot water and acid treatment reduced the populations of mesophilic aerobic bacteria and Escherichia coli by approximately 2 log cycles on both scalded and skinned hog carcasses. The combined treatment resulted in 60% of the scalded carcasses and 40% of the skinned carcasses with undetectable levels of E. coli after direct fecal inoculation of the carcasses. Hot water washing followed by organic acid rinsing can significantly improve the microbiological quality of pork carcasses.

Microbial Quality of Popular Locally Processed Meats Sold in Retail Outlets in Trinidad, West Indies

2015 ◽  
Vol 78 (2) ◽  
pp. 333-339 ◽  
Author(s):  
STACEY-MARIE SYNE ◽  
ADASH RAMSUBHAG ◽  
ABIODUN A. ADESIYUN
Keyword(s):  
West Indies ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Microbial Quality ◽  
Processed Meats ◽  
E Coli ◽  
Retail Outlets ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

A total of 480 samples of locally produced processed meats, including chicken franks, chicken bologna, and bacon from brands A and B, was collected from 8 supermarkets across the island of Trinidad over a 1-year period and subjected to a range of microbiological analyses. The results showed that 54.2, 0.4, and 1.7% of the samples exceeded recommended limits for aerobic bacteria, Escherichia coli and Staphylococcus aureus, respectively. Listeria spp. were detected in 19.4% of samples, whereas L. monocytogenes was present at a prevalence rate of 7.5%. Brand A products had lower microbiological quality, accounting for 100% of samples positive for L. monocytogenes, E. coli, and S. aureus; and 75% for Listeria spp. and coliforms. Bacon was the product that most frequently exceeded microbiological limits, and accounted for 100% of samples positive for E. coli, 83.3% for L. monocytogenes, 72% for Listeria spp., 62.5% for S. aureus, and 61.9% for coliforms.

Microbiological Quality of Sous and Tamarind, Traditional Drinks Consumed in Jordan

2005 ◽  
Vol 68 (4) ◽  
pp. 773-777 ◽  
Author(s):  
REEM A. NASSEREDDIN ◽  
MOHAMMED I. YAMANI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Local Market ◽  
Enterobacter Sakazakii ◽  
Enterococcus Hirae ◽  
The Mean ◽  
Ph Range

This study was conducted to evaluate the microbiological quality of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra) and tamarind (a drink prepared by infusing Tamarindus indica dried pulp), traditional drinks consumed in Jordan. Twenty-one samples of sous and 44 samples of tamarind were collected from the local market in Amman, Jordan. Water is the major component of the drinks. Sous drink is characterized by having an alkaline pH (range, 6.6 to 9.9; mean, 8.6), whereas tamarind drink has an acidic pH (range, 1.8 to 3.7; mean, 2.8). The drinks are not processed for safety before serving, and at some vendors drinks are not properly refrigerated. The mean counts for aerobic bacteria, lactic acid bacteria, and yeasts in sous drink samples were 5.9, 5.0, and 3.8 log CFU/ml, respectively; those in tamarind drink samples were 4.0, &lt;1, and 5.8 log CFU/ml, respectively. The lactic acid bacteria isolated were Enterococcus raffinosus, Enterococcus hirae, Enterococcus durans, Lactobacillus acidophilus, and Lactobacillus buchneri. The yeast isolates in sous drink were from the genera Candida, Filobasidium, Hanseniaspora, Lodderomyces, Pichia, and Williopsis, and those in tamarind drink were from Arthroascus, Brettanomyces, Candida, Debaromyces, Filobasidiella, Hanseniaspora, Klavispora, Lodderomyces, Pichia, Saccharomycodes, Trichosporon, and Zygosaccharomyces. Enterobacteriaceae were detected in two sous samples and were identified as Enterobacter sakazakii and Erwinia sp., and in two tamarind samples and were identified as Citrobacter freundii and Klebsiella pneumoniae. Salmonella was detected in one sous and one tamarind sample. Pseudomonas aeruginosa was detected in only one sous sample. These findings highlight the importance of application of hygienic practices throughout preparation and vending of drinks, starting with raw ingredients and continuing through preparation, storage, display, and serving.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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