Microbiological Quality of Fresh-Squeezed Orange Juice and Efficacy of Fruit Surface Decontamination Methods in Microbiological Quality

2011 ◽  
Vol 74 (8) ◽  
pp. 1238-1244 ◽  
Author(s):  
UFUK BAGCI ◽  
AYHAN TEMIZ
Keyword(s):  
Orange Juice ◽  
Microbial Contamination ◽  
Microbial Population ◽  
Microbiological Quality ◽  
Boiling Water ◽  
Plate Count ◽  
E Coli ◽  
Surface Decontamination ◽  
Fruit Surface

The aims of this study were to evaluate the microbiological quality of fresh-squeezed orange juice and to reduce the microbial population by using various chemical and physical fruit surface decontamination methods. In the first step of the study, polyethylene-bottled fresh-squeezed orange juice samples purchased in Ankara, Turkey, were examined. The average aerobic plate count (APC) and coliform count (CC) varied within the ranges of 3 to 5 log CFU/ml and 1 to 4 log MPN/ml, respectively. Ten of 60 samples contained various levels of Escherichia coli, while Salmonella spp. and E. coli O157:H7 were not detected in any of the samples. Comparing the efficacy of various fruit surface decontamination methods on microbial population of oranges, the best results were obtained following two applications of submersion in boiling water and 5% H2O2 solution for both the uninoculated and inoculated samples. Orange juice samples obtained from surface-inoculated and decontaminated oranges were also examined. We showed that about 17.4% of the E. coli population was transferred to orange juice after extraction, indicating the separation of microbial contaminants from fruit peel during extraction. Finally, the levels of microbial contamination occurred throughout the extraction process on the inner surfaces of a commercial juice extractor at one of the sale points investigated. Significant (P < 0.05) increases in the APC and CC were determined in surface samples of the extractor after the extraction. Surface decontamination and extraction are critical steps in fresh juice production for preventing microbial contamination. Immersion in boiling water for 0.5 min, without using any chemicals, can be offered as an effective method to reduce microbial population on orange surfaces.

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.

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.

A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia

2006 ◽  
Vol 69 (5) ◽  
pp. 1113-1117 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
E Coli ◽  
The Third ◽  
Beef Carcasses ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci ◽  
Campylobacter Spp

The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n = 1,155) sampled at 27 slaughter establishments had a mean aerobic plate count (at 25°C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the carcasses, with a mean count of −0.8 log CFU/cm2 for positive samples. On samples from 24 boning (fabrication) plants (n = 1,082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of samples with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1,082 boneless samples. Salmonella was isolated from 0 of 1,155 carcasses and from 1 of 1,082 samples of boneless product. No Campylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef samples, and positive samples had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.

scholarly journals Microbiological quality of broiler carcasses during slaughter processing

2012 ◽  
Vol 81 (1) ◽  
pp. 37-42 ◽  
Author(s):  
Irena Svobodová ◽  
Gabriela Bořilová ◽  
Radka Hulánková ◽  
Iva Steinhauserová
Keyword(s):  
Escherichia Coli ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
E Coli ◽  
Poultry Processing ◽  
One Year ◽  
The Impact ◽  
Processing Steps

Microbial contamination of poultry carcasses can be influenced by many factors during transport and slaughtering. The aim of this study was to evaluate the impact of four processing steps (plucking, evisceration, washing and chilling) on the total viable counts (TVC), counts ofEscherichia coli,Salmonellaspp. andListeriaspp. incidence on broiler carcasses. A total of 160 broiler carcasses originating from one farm were collected during one year period at a Czech slaughterhouse and examined. Both TVC andE. colicounts decreased during processing from 4.6 log cfu/cm2and 3.5 log cfu/cm2to 3.7 log cfu/cm2and 1.8 log cfu/cm2, respectively, with a major impact of washing on TVC and washing and chilling onE. colidecrease (P< 0.001). BothSalmonellaspp. (6 strains) andListeriaspp. (12 strains, none ofL. monocytogenes) were found sporadically in all processing steps followed. However, a decreasing trend was observed inSalmonellacounts andListeriaspp. incidence during the processing. Thus, this study brings new valuable information on the dynamics of microflora during modern poultry processing.

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

scholarly journals Microbiological quality evaluation of ready-to-eat mixed vegetable salad, food ingredients and some water samples from a restaurant in Accra: A case study

2020 ◽  
Vol 20 (06) ◽  
pp. 16669-16688
Author(s):  
Nii Korley Kortei ◽  
◽  
T Annan ◽  
L Quansah ◽  
G Aboagye ◽  
...  
Keyword(s):  
Public Health ◽  
Water Samples ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Food Microbiology ◽  
Plate Count ◽  
Food Ingredients ◽  
Economic Implications ◽  
Microbiological Methods

One serious threat to public health in both developed and developing countries is the microbial contamination of food. This problem poses a great challenge and consequently has economic implications. Causes of microbial contamination are diverse and these may be natural, environmental, or technological. The microbiological quality of most ready-to-eat foods is of great significance to human health because they require minimal or no processing when consumed.The aim of this research was to investigate the microbiological quality of some ready-to-eat mixed vegetable salad foods, ingredients as well as the wash water samples of an urban restaurant located in Accra, Ghana. A total of thirty (30) samples categorized into mixed vegetable salads, foods and water obtained from an urban restaurant in the national capital of Ghana, Accra. They were analyzed at the microbiology laboratory and food microbiology laboratories of School of Allied Health Sciences(UHAS)and Council for Scientific and Industrial Research-Food Research Institute (CSIR-FRI), Ghana,respectively. Standard microbiological methods that are per International Organization for Standardization(ISO) Methods and Nordic Committee on Food Analysis Methods (NMKL) were used in determining the presence and levels of bacteria and fungi.Data obtained were transformed from standard to logarithmic forms and reported as mean+standard deviations. The aerobic plate count samples ranged from 0-4.73 log 10CFU/g. E-coli counts also ranged between 0-2.53 log 10CFU, while Bacillus cereus counts were very low at0-<10log 10CFU/g. Clostridium perfringens and Staphylococcus aureus counts were also very low ranging from0-1.0log10CFU/g.Enterobacteriaceae counts also ranged from 0-1.90 log10CFU/g. Molds and yeasts counts were generally low and ranged from 0-2.48 log 10CFU/g and 0-1.0 log10CFU/g,respectively. None of the samples tested contained Listeria monocytogenes and Salmonella spp. Fungal microbial loads were minimal given the quantities, and were deleterious to the health of consumers. The study revealed that the bacterial loads on mixed vegetable salads, ingredients and water samples used and served by an urban restaurant in Accra were within safe limits according to American Public Health Association (APHA) and International Commission for Microbiological Specifications for Foods (ICMSF) guidelines and,therefore,good for human consumption.

scholarly journals Microbiological and formaline test on the big eye tuna (Thunnus obesus Lowe, 1839) from fish auction place (TPI) and moving fish trader (PIK) in Panimbang Pandeglang Village Banten

2021 ◽  
Vol 1 (1) ◽  
pp. 38-45
Author(s):  
Lia Amelia Pertiwi ◽  
Hadi Susilo ◽  
Nurullah Asep Abdilah
Keyword(s):  
Microbial Contamination ◽  
Brilliant Green ◽  
Economic Value ◽  
Plate Count ◽  
E Coli ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Thunnus Obesus ◽  
The World

Big Eye Tuna (Thunnus obesus Lowe, 1839) is one of the fish species that can increase sources of animal protein and has high economic value in the world of trade because it is the second-largest export commodity after shrimp. The purpose of this study was to test the content of microbial and formalin contamination in the flesh of T. obesus fish from the Fish Auction Place (TPI) and Mobile Fish Trader (PIK) in Panimbang Village, Pandeglang, Banten. The research was carried out at the Regional Technical Implementation Unit (UPTD) Testing and Application of Quality of Fishery Products, Department of Marine Affairs, and Fisheries of Banten Province. This research is a descriptive laboratory study with purposive sampling. Twelve samples of T. obesus fish obtained from TPI (6 fishes) and PIK (6 fishes) were taken for 25 g of meat. The tested for microbial contamination content with Total Plate Count (TPC) using Butterfield's phosphate (BFP) media, and Plate Count Agar (PCA), Coliform-Test, and E. coli-Test using Lauryl Tryptose Broth (LTB). Brilliant Green Lactose Bile (BGLB), EC Broth and Levine's Eosin Methylene Blue (LEMB), and Formaldehyde-Test using  Formaldehyde-Test Kits. The results showed that the flesh of T. obesus fish contained microbial contamination with the average values ​​of TPC, Coliform MPN, and E. coli MPN, respectively, namely 1.6 103 colony/g, 15.2 MPN/g and < 3 MPN/g ( TPI), and 1,7103 colony/g, 61.3 MPN/g and < 3 MPN/g (PIK). Therefore, fish in TPI and PIK are safe for consumption as stipulated in SNI.

scholarly journals Microbiological quality of feed materials used between 2009 and 2012 in Poland

2013 ◽  
Vol 57 (4) ◽  
pp. 535-543 ◽  
Author(s):  
Elżbieta Kukier ◽  
Magdalena Goldsztejn ◽  
Tomasz Grenda ◽  
Krzysztof Kwiatek ◽  
Łukasz Bocian
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
The Past ◽  
Total Plate Count ◽  
Food And Feed ◽  
Plate Counts ◽  
Materials Used

Abstract The study was conducted at all regional veterinary diagnostic laboratories. Feed materials were examined for Salmonella prevalence and contamination by Enterobacteriaceae, aerobic mesophilic bacteria, total plate count, fungi, Clostridium sp., and Bacillus cereus. Assays were done following international and Polish standards used in food and feed microbiology. Salmonella sp. were most often detected in oil seeds. In most of the examined feed ingredients, the number of Enterobacteriaceae did not exceed 10 cfu/g. The contamination by aerobic bacteria ranged most often from 101to 107 cfu/g, and the highest mycological contamination was noted in cereal grains (108 cfu/g). The results showed that microbial contamination of feed materials in regard to Enterobacteriaceae, fungi, and total plate counts declined over the past years.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

Microbiological Load and Zoonotic Agents in Beef Mortadella from Addis Ababa City Supermarkets

2015 ◽  
Vol 78 (5) ◽  
pp. 1043-1045 ◽  
Author(s):  
ADEM HIKO ◽  
GOBENA AMENI ◽  
NINA LANGKABEL ◽  
REINHARD FRIES
Keyword(s):  
Escherichia Coli ◽  
Shelf Life ◽  
Microbial Contamination ◽  
Addis Ababa ◽  
Plate Count ◽  
E Coli ◽  
Aerobic Plate Count

Processing changes the meat ecosystem and, hence, has an impact on the microbiological load and quality of the product. Microbial contamination decreases shelf life and, if a pathogen is present, increases the risk of zoonoses in humans. The aim of this study was to assess the microbiological load, including zoonotic agents, in ready-to-eat beef mortadella from Ethiopian supermarkets. A total of 119 samples from 8 supermarkets in Addis Ababa City (Ethiopia) were examined for aerobic plate count, Enterobacteriaceae, Salmonella, and Escherichia coli. An overall mean of 4.0 log for aerobic plate count and 2.2 log for Enterobacteriaceae was observed. The Salmonella prevalence was 0.8%. An overall E. coli prevalence of 29% (range, 13 to 53%) was observed at individual supermarkets.

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