Microbiological Quality of Packaged Ice from Various Sources in Georgia

2014 ◽  
Vol 77 (9) ◽  
pp. 1546-1553 ◽  
Author(s):  
STEPHANIE L. MAKO ◽  
MARK A. HARRISON ◽  
VIJENDRA SHARMA ◽  
FANBIN KONG
Keyword(s):  
Heterotrophic Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Chemical Quality ◽  
Manufacturing Companies ◽  
Probable Number ◽  
Vending Machines ◽  
Self Service ◽  
Retail Establishments

This study determined the microbiological and chemical quality of ice produced and bagged on premises in retail establishments and in free-standing self-service ice vending machines in the state of Georgia and compared the results with that from ice produced by manufacturing companies monitored by the International Packaged Ice Association. Two hundred fifty bags of packaged ice samples were obtained from retail locations and self-service ice vending machines, along with 25 bags of packaged manufactured ice. Ice samples were melted within 24 h of collection and heterotrophic plate count SimPlates were used to detect heterotrophic bacteria present. Colisure and Enterolert assays were used to enumerate coliforms, nonpathogenic Escherichia coli, and enterococci. Membrane filtration coupled with enrichment was used to detect Salmonella and Listeria monocytogenes. Confirmation tests were done for presumptive-positive pathogens. None of the manufactured ice had unacceptable microbial levels. Six percent of the ice samples bagged at retail sites and from ice vending machines contained unsatisfactory levels of heterotrophs compared with the limits set by the International Packaged Ice Association (≥500 most probable number [MPN]/100 ml). Thirty-seven percent of these samples contained an unsatisfactory level of coliforms (≥1.0 MPN/100 ml), 1% contained nonpathogenic E. coli, and 13% contained enterococci (≥1.0 MPN/100 ml). One sample tested positive for the presence of Salmonella and another tested positive for Enterobacter agglomerans. Ninety-five samples of packaged ice from retail establishments and vending machines (38%) had pH levels outside the acceptable range that can affect product flavor. Turbidity of three samples exceeded the acceptable level. No samples had unacceptable nitrate levels. Manufactured ice had better microbiological and chemical quality than ice packaged on the premises of retail locations and from self-serve ice vending machines.

Bacteriological Quality of Delicatessen Foods: Are Standards Needed?

1975 ◽  
Vol 38 (6) ◽  
pp. 347-353 ◽  
Author(s):  
PAUL J. PACE
Keyword(s):  
Production Unit ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Central Production ◽  
Low Levels ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci ◽  
Retail Establishments

Surveillance of seven types of delicatessen salads (chicken, egg, ham, macaroni, American potato, shrimp, and tuna) was conducted from March through July, 1974. Liver spread and sandwich spread were included in the sampling. Products were obtained from approximately 150 retail establishments. A separate surveillance of one central production unit and approximately 18 retail establishments, which it supplied, was also conducted. Twenty six percent to 85% of samples of products obtained from general retail outlets had aerobic plate count (APC) values of less than 100,000 per gram. Thirty six percent to 79% had coliform Most Probable Number (MPN) levels of less than 100 per gram, while 83 to 100% contained less than 10 Escherichia coli per gram. Some samples of each of the products contained low numbers of coagulase-positive staphylococci. Seventy one per cent to 96% of samples of various products, obtained from a central production unit, yielded APC values of less than 100,000 per gram. Forty five percent to 94% had coliform MPN values of less than 100 per gram. Two of six products contained low levels of coagulase-positive staphylococci in 9% and 2% of the samples examined.

scholarly journals Assessment of microbial quality of household water output from desalination systems by the heterotrophic plate count method

2018 ◽  
Vol 16 (6) ◽  
pp. 930-937 ◽  
Author(s):  
Ahmad Reza Yari ◽  
Mohammad Javad Mohammadi ◽  
Sahar Geravandi ◽  
Zohreh Doosti ◽  
Soudabeh Alizadeh Matboo ◽  
...  
Keyword(s):  
Heterotrophic Bacteria ◽  
National Standard ◽  
Plate Count ◽  
Most Probable Number ◽  
Microbial Quality ◽  
Heterotrophic Plate Count ◽  
Probable Number ◽  
Household Water ◽  
Standard Values

Abstract Point-of-use household water desalination systems (HWDSs) are becoming popular in Iran because of the deterioration of drinking water. This study aimed to determine the microbial quality of output water from HWDSs in Qom, Iran by using the heterotrophic plate count (HPC) method. Samples of input and output water from 30 HWDSs were collected over a six-month period. Heterotrophic bacteria were tested using the pour plate technique. At the first sampling stage, the HPC level in 23% of samples exceeded the 500 CFU/ml threshold level. On average, for 50% of samples, the HPC level of input samples was 0–10 CFU/ml, for 42% it was 10–100 CFU/ml and for 8% it was 100–500 CFU/ml. For output samples, for 25%, the level of HPC was 0–10 CFU/ml, for 43% it was 10–100 CFU/ml, for 24% it was 100–500 CFU/ml and for 8% it exceeded 500 CFU/ml. For total coliforms the most probable number test was positive for the first and third stages of sampling (3% input samples). The comparison of the averages with national standard values shows that in some cases, the contamination of output water from HWDSs in the city of Qom has been above the standard values.

scholarly journals Influence of environmental disturbances on the bacteriological quality of Pagbanganan river in Baybay City, Leyte, Philippines

2019 ◽  
pp. 81-91 ◽  
Keyword(s):  
Water Quality ◽  
Water Column ◽  
Heterotrophic Bacteria ◽  
Freshwater Ecosystems ◽  
Most Probable Number ◽  
Public Water Supply ◽  
Environmental Disturbances ◽  
Probable Number ◽  
Fermentation Test

Microorganisms like bacteria are frequently used as indicators of water quality in freshwater ecosystems. Thus, this study was conducted to evaluate the total coliforms (TC) and total aerobic heterotrophic bacteria (TAHB) present in the upstream (Kantagnos), midstream (lgang), and downstream (Kan-ipa) of Pagbanganan River. The most probable number (MPN/100 mL) of TC was determined through multiple tube fermentation test while counts of TAHB present in both water and sediments were enumerated by serial dilution and plating methods. MPN of TC revealed that the river water should not be used as a source of public water supply and as a venue for contact recreational activities like bathing and swimming. Furthermore, TAHB in the sediments of the river did not differ significantly across sites although their values showed a decreasing trend. Conversely, TAHB in the water column of the river significantly increased from upstream to downstream. These results are most probably influenced by the quarrying activities present in the area. In the upstream where there is no quarrying activity, TAHB was higher in sediment than in the water, while in the downstream where quarrying activities are present, it is otherwise. Because of these significant differences, it is believed that the ratios of TAHB present in the water column and sediments are potential indicators of sediment disturbance in the aquatic environment. The results of this study imply that proper management of Pagbanganan River by all sectors of the community is needed to keep it sustainable for safe use.

A Microbial Survey of Various Fresh and Frozen Seafood Products

1977 ◽  
Vol 40 (5) ◽  
pp. 300-303 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
JOHN DACEY
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Microbiological Quality ◽  
Retail Store ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Seafood Products ◽  
Aerobic Plate Count ◽  
Fresh Products

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 103/g to 9.3 × 104/g for the frozen products and from 7.8 × 104/g to 2.7 × 108/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 103/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli. while 7.9% were positive for Staphylococcus aureus. Two percent of the samples contained Clostridium perfringens. Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.

scholarly journals Microbiological evaluation of South Australian rock lobster meat

1977 ◽  
Vol 79 (3) ◽  
pp. 373-380 ◽  
Author(s):  
A. S. J. Yap
Keyword(s):  
Staphylococcus Aureus ◽  
Geometric Mean ◽  
Plate Count ◽  
Most Probable Number ◽  
Rock Lobster ◽  
Probable Number ◽  
E Coli ◽  
Processing Plants ◽  
Australian Fish

SUMMARYSamples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) ofE. coliand coliforms,Staphylococcus aureusandSalmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms andE. coliwere 4·9/g and 1·8/g respectively. The highest geometric mean number of staphylococci was 18·6/g.Salmonellawas not detected in the 480 units tested. Only 0·4% of the samples had TPC exceeding 100,000/g. Coliforms andE. coliwere not present in 76·1% and 92·7% respectively of the samples tested.Staphylococcus aureuswas not detected in 67·7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

scholarly journals Bacteriological Quality of Drinking Water in Mardan, Khyber Pakhtunkhwa, Pakistan

2015 ◽  
Vol 21 ◽  
pp. 1-6
Author(s):  
Javid Ali ◽  
Said Hassan ◽  
Dr Ziaurahman ◽  
Inayat Ur Rahman ◽  
Sadhair Abbas ◽  
...  
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Khyber Pakhtunkhwa ◽  
E Coli ◽  
Micro Organisms

The present study was aimed to isolate and identify micro-organisms load of drinking water of Mardan city, Khyber Pakhtunkhwa Pakistan. A total of 27 samples of drinking water were collected from different locations of the study area. Total Plate Count was determined by pour plate method, while total coliforms, total fecal coliforms and E. coli were determined by multiple tube fermentation method. Of the total collected samples, 17 (62.96%) samples were contaminated with either one or more than one type of microorganisms. The results of most probable number test showed that 13 (48.15%) samples were unsatisfactory. It was concluded that the water should be treated before consumption for drinking purpose. Regular assessment of the water quality is recommended as regular monitoring of the water quality for improvement not only prevents disease and hazards but also checks the water resources from becoming further polluted. ECOPRINT 21: 1-6, 2014DOI: http://dx.doi.org/10.3126/eco.v21i0.11897

Assessment of Microbiological and Chemical Quality of Bubble Tea Beverages Vended in Taiwan

2019 ◽  
Vol 82 (8) ◽  
pp. 1384-1389 ◽  
Author(s):  
CHUNG-SAINT LIN ◽  
CHIA-JU YANG ◽  
PEI-JU CHEN ◽  
KANG-WEI LIU ◽  
HSI-PIN LIN ◽  
...  
Keyword(s):  
Food Labeling ◽  
Most Probable Number ◽  
Chemical Quality ◽  
Tea Leaves ◽  
Probable Number ◽  
Labeling Regulations ◽  
Plate Counts ◽  
Southern Taiwan ◽  
Central Taiwan

ABSTRACT Bubble tea beverages (n = 105) purchased from vendors in Taiwan were tested to determine their microbiological and chemical quality. Nearly half of the tested samples (48.6%, 51 of 105) had aerobic plate counts (APCs) higher than the Taiwan Food and Drug Administration guideline of 4.0 log CFU/mL, and 55 (52.4%) had coliform counts (most probable number [MPN]) higher than the 10 MPN/mL guideline. Escherichia coli, Salmonella, Staphylococcus aureus, sweeteners, preservatives, maleic acid, and coumarin were not detected in any sample. However, catechins were not detected to 188 mg/mL, and caffeine was 10.1 to 457.6 mg/mL. Bubble tea samples obtained from vendors in southern Taiwan had a mean APC of 2.6 log CFU/mL and a mean coliform count of 61.7 MPN/mL; these values were significantly lower (P < 0.05) than those from samples collected from vendors in northern, eastern, or central Taiwan. Samples obtained from southern Taiwan had the highest mean catechin concentrations of 21.3 mg/mL (P < 0.05). About 60% (63 of 105) of the bubble tea samples were not labeled with the origin of the tea leaves, which is in violation of Taiwanese food labeling regulations. In general, the bubble tea beverages tested had satisfactory microbial and chemical qualities.

scholarly journals IDENTIFIKASI KEBERADAAN BAKTERI COLIFORM DAN TOTAL MIKROBA DALAM ES DUNG-DUNG DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH SURAKARTA

2018 ◽  
Vol 13 (1) ◽  
pp. 41 ◽  
Author(s):  
Aprilia Mustikaning Putri ◽  
Pramudya Kurnia
Keyword(s):  
Food Microbiology ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Descriptive Research ◽  
Quality Of Water ◽  
Standard Value ◽  
Number Of Bacteria

Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and the number of bacteria coliform on “dung-dung” ice around Universitas Muhammadiyah Surakarta campus. This descriptive research used 7 samples which were taken from 7 “dung-dung” ice sellers around Muhammadiyah University of Surakarta. The samples were analyzed by using Total Plate Count (TPC) and Most Probable Number (MPN) methods. The results were compared with standard value of TPC and MPN according to the Indonesia Food and Drug Administration Regulation number 16/2016 about the criteria for food microbiology. The results of the study showed that all of the 7 samples being tested were above the standards, because the microbes count were above 105 CFU/ml (the standard is maximum 104 CFU/ml), and the MPN value > 2400 MPN/ ml (the standard is 10 APM/100ml) This study concluded that all of the “dung-dung” ice studied were  not comply the food safety standard.

scholarly journals Assessment of the Deterioration in Physiochemical and Microbiological Quality of Shivnath River Water in Durg District, India

2010 ◽  
Vol 7 (3) ◽  
pp. 733-738
Author(s):  
Seema A. Belorkar
Keyword(s):  
River Water ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Color Temperature ◽  
Plate Count ◽  
Most Probable Number ◽  
Total Hardness ◽  
Probable Number ◽  
Tolerant Strain

The water samples collected from Shivnath river in Durg Dist., India, were analyzed for physical properties like color, temperature, turbidity and odor, chemical properties like pH, alkalinity, total hardness, calcium hardness, magnesium hardness, total solids {Total dissolved solids (TDS) and total suspended solids (TSS)}, sulphates, nitrates were analyzed. Microbiological characteristics like detection of coliforms, quantitative analysis and most probable number (MPN) of coliforms was also performed. Incidences ofEscherichia coli0157 (Thermo tolerant strain) andSalmonellaspecies were analyzed. All stated properties were analyzed for both upstream and downstream sampling points to determine the effect of residential and industrial discharges on the quality of river water. The addition of discharges has shown many fold increase in all the analyzed physiochemical parameters. The MPN/100 mL for upstream sample was 900 and down stream sample showed rises up to 1600. The heterotrophic plate count (HPC) also increased from 1.30×104/100 mL to 1.53×104/100 mL. Incidences ofE.coli0157 (Thermo tolerant strain) andSalmonellaspecies were both found even before the addition of discharges.

scholarly journals Kualitas Mikrobiologis Dan Higiene Pedagang Lawar Di Kawasan Pariwisata Kabupaten Gianyar

2017 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Sang Gede Purnama ◽  
Herry Purnama ◽  
I Made Subrata
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Traditional Food ◽  
Food Handlers ◽  
Cross Sectional ◽  
Probable Number ◽  
E Coli ◽  
Total Plate Count

Latar belakang dan tujuan: Kualitas mikrobiologi makanan masih menjadi masalah pada keamanan pangan. Di Bali banyak terdapat pedagang makanan khas tradisional, salah satunya adalah lawar. Lawar tidak hanya disukai oleh masyarakat lokal, tetapi juga oleh wisatawan mancanegara. Pemeriksaan mikrobiologi terhadap lawar perlu dilakukan agar sesuai dengan standar kualitas makanan yang dapat mencegah terjadinya kasus traveler’s diarrhea. Dalam mempersiapkan makanan khas tradisional sebagai food tourism maka diperlukan kajian mengenai kualitas pangan. Hal ini untuk memenuhi keamanan pangan sehingga mampu bersaing di pasar global.  Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis dan higiene pedagang lawar di kawasan pariwisata Kabupaten Gianyar, Bali serta proses pengolahan yang baik.Metode:  Penelitian ini merupakan studi analitik cross sectional dengan pendekatan kuantitatif dan kualitatif menggunakan alat ukur pedoman observasi, wawancara dan pemeriksaan laboratorium. Pengambilan sampel menggunakan teknik random sampling dengan jumlah sampel sebanyak 44 penjamah makanan dan 44 sampel lawar. Wawancaara mendalam dilakukan pada 6 orang pedagang lawar untuk mengetahui proses pengelolaan lawar yang baik. Pemeriksaan E.Coli pada sampel lawar dilakukan di Laboratorium Mikrobiologi Fak. Kedokteran dengan Total Plate Count (TPC) dan Most Probable Number (MPN) yaitu perkiraan jumlah kuman yang mendekati per 100 ml air.Hasil: Proporsi sampel lawar dengan E. coli positif dijumpai sebesar 72,7%. Dari hasil observasi dijumpai bahwa higiene penjamah makanan dalam kategori kurang baik sebesar 72,7%, fasilitas sanitasi kurang memadai 59%, kebersihan lingkungan kurang 54,5%. Hasil analisis bivariat menunjukkan bahwa variabel yang bermakna berhubungan dengan kontaminasi E. Coli yaitu: higiene penjamah makanan (p=0,00), fasilitas sanitasi (p=0,00) dan kebersihan lingkungan (p=0,05).Simpulan : Proporsi lawar yang terkontaminasi E. coli masih sangat tinggi dan hal ini berhubungan dengan higiene penjamah makanan, fasilitas sanitasi dan kebersihan lingkungan.  AbstractBackground and aims: Microbiological quality of food is still a problem on food safety. In Bali there are many traditional food traders, one of which is lawar. Lawar are not only preferred by local people, but also by foreign tourists. Microbiological test to lawar needs to be done to comply with the quality standards of food that can prevent cases of traveler's diarrhea. In preparing traditional food as a food tourism will require assessment of the quality of the food. This is to achieve food safety standards so as to compete in the global market. This study aims to determine the microbiological quality and hygiene lawar traders in the tourist area of Gianyar, Bali as well as hygiene and sanitation models of good food.Methods: This was a cross sectional analytical study with a quantitative and qualitative approach, using a measuring instrument observation, interview and laboratory tests. Sampling using random sampling method with a sample size 44 and 44 samples of food handlers lawar. In-depth interviews were conducted on 6 lawar traders to know how to create a good lawar. E. coli in samples lawar examination conducted at the Laboratory of Microbiology, Faculty of Medicine with Total Plate Count (TPC) and the Most Probable Number (MPN), which estimates the number of germs.Results: The proportion of samples positive lawar with E. coli was found at 72.7%. From the observation found that the hygiene of food handlers in the unfavorable category as much as 72.7%, inadequate sanitation facilities 59%, 54.5% less environmental hygiene. Results of bivariate analysis showed that the variables significantly associated with E. Coli contamination namely: hygiene of food handlers (p = 0.00), sanitary facilities (p = 0.00) and sanitation (p = 0.05).Conclusions: The proportion lawar contaminated with E. coli is still very high and this is associated with a food handler hygiene, sanitation and environmental hygiene.

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