Impact of Mannanase-Producing Bacillus spp. on the Accuracy of the 3M Petrifilm Aerobic Count Method

2017 ◽  
Vol 80 (7) ◽  
pp. 1117-1122
Author(s):  
Guoping Feng ◽  
Amanda Hew ◽  
Ramesh Manoharan ◽  
Siva Subramanian
Keyword(s):  
Guar Gum ◽  
Negative Impact ◽  
Gelling Agent ◽  
Plate Count ◽  
Root Cause ◽  
Bacillus Spp ◽  
Aerobic Plate Count ◽  
Relationship Of ◽  
Diffusion Assay

ABSTRACTConsistent deviations of the 3M Petrifilm aerobic counts (AC) from the standard pour plate aerobic plate count (APC) were observed with dehydrated onion and garlic products. A large study was designed to determine the relationship of these two methods and the root cause for the deviations. A total of 3,800 dehydrated onion and garlic samples were analyzed by both the Petrifilm AC and the standard pour plate APC method. Large spreader-like liquefied areas were observed on numerous Petrifilm plates. These liquefied areas made enumeration inaccurate. “Liquefier” microorganisms from Petrifilm plates were isolated and identified to species level by 16S rRNA and gyrB gene sequencing. Enzyme diffusion assay was performed to determine potential enzymatic degradation of guar gum, the gelling agent used in Petrifilm plates. The results indicated that the correlation between Petrifilm AC and standard APC is relatively low. Paired t test results suggested that the Petrifilm AC method produced significantly different results compared with standard APC. The discrepancies were attributable at least partly to a liquefier organism that hydrolyzed guar gum, leading to liquefaction. Liquefaction of Petrifilm plates seems to have two effects on accuracy: (i) liquefied areas may allow motile organisms to move and multiply in the liquefied area during the incubation period, yielding more than one colony from one cell and, as a result, leading to overestimation of the microbial load and (ii) the blurred areas obscure other colonies, leading to potential underestimation. The liquefier organism was identified as Bacillus amyloliquefaciens, a potent mannanase producer and heat-resistant spore former. Enzyme diffusion assay confirmed that mannanase contained in the cell-free supernatant of B. amyloliquefaciens can hydrolyze the 1,4-β-mannopyranosyl bond, the backbone of guar gum. This is the first report of the role of B. amyloliquefaciens in the liquefaction of Petrifilm plates and its negative impact on accuracy.

What's Wrong with Cartels?

2016 ◽  
Vol 44 (3) ◽  
pp. 401-418 ◽  
Author(s):  
Jonathan Crowe ◽  
Barbora Jedličková
Keyword(s):  
Common Good ◽  
Negative Impact ◽  
Economic Welfare ◽  
Coordination Problem ◽  
Criminal Sanctions ◽  
Social Coordination ◽  
The Common ◽  
Relationship Of ◽  
The Relationship

Cartels have a significantly negative impact on economic welfare. Anti-cartel competition law–such as the provisions of pt IV div 1 of the Competition and Consumer Act 2010 (Cth)–tries to tackle this negative impact through civil and criminal remedies. The prohibition of cartels is most commonly justified on economic grounds. However, reference is also often made to broader moral grounds for proscribing cartels–for example, it is commonly stated that cartels are deceptive, unfair or engaged in a form of cheating. This article advances a unified account of the moral status of cartels that integrates both economic and moral factors. It does so by emphasising the relationship of cartel behaviour to the moral duty to promote the common good. Cartels are wrong because they undermine the role of open and competitive markets as a salient response to an important social coordination problem in a way that leads to seriously harmful economic outcomes. This combination of factors supplies a robust justification for both civil and criminal sanctions in appropriate cases, thereby affording a principled foundation for the current framework of cartel regulation in Australia.

Molecular Analysis of Spoilage-Related Bacteria in Pasteurized Milk during Refrigeration by PCR and Denaturing Gradient Gel Electrophoresis

2009 ◽  
Vol 72 (3) ◽  
pp. 572-577 ◽  
Author(s):  
HONGFEI HE ◽  
JIN DONG ◽  
CHIN NYEAN LEE ◽  
YONG LI
Keyword(s):  
Shelf Life ◽  
Gel Electrophoresis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Gradient Gel Electrophoresis ◽  
Aerobic Plate Count ◽  
Species Specific

Bacterial diversity in fluid milk products has been extensively studied in order to improve milk quality. Here, we illustrate the utility of viable counts and PCR–denaturing gradient gel electrophoresis (DGGE) for monitoring the microbial spoilage of pasteurized milk during shelf life. Five pasteurized milk samples stored at 4°C were examined at 10 and 5 days before expiration and on the expiration day. With bacterial DNA extracted directly from the samples, PCR-DGGE analysis indicated that Pseudomonas became dominant in four samples. Meanwhile, the aerobic plate count of these four samples exceeded the regulatory limit of 20,000 CFU/ml at 5 days before expiration, and the rapid psychrotrophic count markedly surpassed the aerobic plate count on the expiration day. Streptococcus and Buttiauxella spp. were detected in several samples. Sequence analysis of DGGE fragments revealed high diversity among Pseudomonas spp. in the milk samples. P. putida and P. migulae grew to high numbers during refrigerated storage. Further identification of Pseudomonas at the species level was facilitated by PCR and multiplex PCR using species-specific primers; consequently, P. fluorescens and P. fragi were observed. These results highlight an important role of Pseudomonas in the shelf life of pasteurized milk.

scholarly journals Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

2019 ◽  
pp. 1-9
Author(s):  
O. N. Akoma ◽  
C. M. Ononugbo ◽  
C. C. Eze ◽  
K. I. Chukwudozie ◽  
J. O. Ogwu
Keyword(s):  
Plate Count ◽  
Economic Disadvantage ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Food Borne ◽  
Bacillus Spp ◽  
Microbial Analysis ◽  
Aerobic Plate Count ◽  
And Storage ◽  
Penicillium Spp

This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis. The samples were serially diluted to 10-4 and appropriate dilutions inoculated by spread plate method into Nutrient agar, MacConkey agar and Potato Dextrose agar plates which were used for total aerobic plate count (TAPC), coliform count (CC) and fungal count respectively. The TAPC for white garri ranged from 0.78 to 3.83 log cfu/g, the coliform count ranged from no growth (NG) to 3.80 log cfu/g, while the mean fungal count ranged from 1.96 to 3.39 log cfu/g. The TAPC for yellow garri ranged from 2.04 to 3.95 log cfu/g, the coliform count ranged from NG to 3.62 log cfu/g and the fungal count ranged from 2.08 to 3.44 log cfu/g. The TAPC of fufu was within the range of 1.07 to 3.70 log cfu/g, the coliform count ranged from NG to 3.48 log cfu/g and the fungal count ranged from 1.94 to 2.78 log cfu/g. The bacteria isolated include Bacillus spp., Enterobacter spp., Pseudomonas spp., Staphylococcus aureus, Salmonella spp., Escherichia coli and Klebsiella spp. The fungi isolated from the study samples include Aspergillus niger, Cladosporium spp., Fusarium spp., Rhizopus spp., Alternaria spp., Montospora spp., and Penicillium spp. The pH of the samples ranged from 4.02 to 4.96 in white garri, 4.02 to 4.99 in yellow garri, and 5.02 to 6.44 in fufu. Findings showed that these widely consumed fermented (ready-to-eat) cassava products presents (may represent) a serious risk and route for transmission of food borne pathogens to consumers and generally huge economic disadvantage to food handlers. Improving manufacturing, packaging and storage practices in garri production and for public health purposes are strongly encouraged.

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods1

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
Author(s):  
P. O. SNYDER ◽  
M. E. MATTHEWS
Keyword(s):  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Clostridium Sporogenes ◽  
Bacillus Spp ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Initial Heating

Microbiological quality of menu items prepared by cook/chill, cook/freeze, cook/hot-hold and heat/serve methods for producing and storing menu items in foodservice systems is reviewed. Of the 40 studies, 21 focused on the cook/chill method and two on the heat/serve. Nine studies on the microbiological quality of delicatessen and fast food were also reviewed. Microbiological evaluation included total plate count, mesophilic aerobic plate count, psychrotrophic aerobic plate count, streptococcal count, staphylococcal count, clostridial count, coliforms, fecal coliforms, yeast and mold, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Clostridium sporogenes, Streptococcus faecium, Staphylococcus epidermidis, Bacillus cereus, Bacillus spp., coagulase-positive staphylococci, fecal streptococci and Salmonella. In 29 of the studies, heat was applied to menu items at one or more process steps - initial heating, hot-holding and/or final heating. Initial heating temperatures for entrees ranged from 45 to 90°C, while final heating temperatures ranged from 23 to 98°C. Times ranged from 15 to 90 min for initial heating and 0.33 to 35 min for final heating. Continued research is needed to provide data on effects of time and temperature on the microbiological quality of menu items. Such data will provide foodservice practitioners with adequate assurance that chosen thermal processing methods destroy microorganisms of public health significance.

СERVICAL INSUFFICIENCY AND GENITAL INFECTION

2021 ◽  
pp. 77-87
Author(s):  
Dolgushina V.F. ◽  
Alikhanova E.S. ◽  
Grafova E.D.
Keyword(s):  
Preterm Birth ◽  
Premature Birth ◽  
Intrauterine Infection ◽  
Genital Infection ◽  
Cervical Insufficiency ◽  
Root Cause ◽  
Early Preterm Birth ◽  
Relationship Of ◽  
The Relationship

Despite the availability of diagnostics and modern methods of treatment, preterm birth with cervical insufficiency occurs in 44-57% of cases, while early preterm birth reaches 38,8%. To date, there is no doubt about the connection of premature labor and intraamnial inflammation, the frequency of which in cervical insufficiency reaches 80%. Most researchers are unanimous in the opinion that the ascending route of infection in intraamnial infection is a priority. It has been proven that a decrease in the absolute and relative amount of Lactobacillus spp., A change in the species composition of lactoflora or atypical vaginal colonization associated with premature birth and premature rupture of membranes. Conditionally pathogenic microorganisms of the vaginal biotope with an insufficient number of lactobacilli are capable of producing various proteases that destroy collagen, constituting the basis of connective tissue and determining the elasticity of the membranes, which allows us to consider cervicovaginal infections as one of the mechanisms of premature remodeling of the cervix and rupture of membranes. In that way, it is relevant to study the frequency and structure of genital infection in cervical insufficiency. The analysis of medical literature data, presented in the electronic libraries Elibrary and Pubmed for the last 10 years, devoted to the study of genital infection in cervical insufficiency. The issue of the relationship of cervicovaginal infections with premature remodeling of the cervix of the uterus was discussed, as well as studies on the role of intrauterine infection in the genesis of preterm labor. The results of scientific studies are presented, indicating both the direct influence of cervical incompetence on the risk of intraamnial infection and the root cause of genital infection in the pathogenesis of cervical insufficiency. Convincing data are given that timely diagnosis and treatment of violations of the vaginal biocenosis is one of the significant links in the prevention of premature birth. It is necessary to further study the pathogenetic relationship of cervicovaginal infections and cervical insufficiency.

Abusive leadership and proactive behaviours: Role of family motivation as a moderator

2021 ◽  
pp. 1-14
Author(s):  
Saima Aftab ◽  
Ajmal Waheed
Keyword(s):  
Negative Impact ◽  
Negative Emotions ◽  
Intrinsic Factor ◽  
The Body ◽  
Body Of Knowledge ◽  
Workplace Abuse ◽  
Indirect Relationship ◽  
Positive Direct ◽  
Relationship Of

BACKGROUND: Negative impact of abusive leadership has always been the focus of attention for researchers, however, the asymmetrical relationship of abuse with its outcomes has never been studied. OBJECTIVE: Drawing on Affective Events Theory (AET), this study investigates the moderating role of family motivation (FM), a prosocial intent, in yielding positive behavioural reactions among individuals facing workplace abuse. Negative emotions (NE) are taken as a unique mediating factor between abusive leadership (AL) and proactive behaviours (PB). METHODS: Data were collected from 309 employees of Pakistani manufacturing organizations. SEM is used for studying the proposed relationships and Smart PLS is used for data analysis. RESULTS: Results of the study suggest that negative emotions mediate the indirect relationship between abusive leadership and proactive behaviours. Family motivation strongly moderates and strengthens the positive direct relationship of negative emotions and proactive behaviours, concluding that it has a strong influence in altering behavioural reactions in response to negative triggers. CONCLUSIONS: This research study adds to the body of knowledge in suggesting FM as a strong intrinsic factor to be considered while creating synergy between organizational and human resource strategies.

Comparison of Sodium Hypochlorite–Based Foam and Peroxyacetic Acid–Based Fog Sanitizing Procedures in a Salmon Smokehouse: Survival of the General Microflora and Listeria monocytogenes†

2003 ◽  
Vol 66 (4) ◽  
pp. 592-598 ◽  
Author(s):  
DORTHE BAGGE-RAVN ◽  
KELNA GARDSHODN ◽  
LONE GRAM ◽  
BIRTE FONNESBECH VOGEL
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Random Amplified Polymorphic Dna ◽  
Plate Count ◽  
Peroxyacetic Acid ◽  
Bacterial Strains ◽  
Biochemical Tests ◽  
Gram Positive Bacteria ◽  
Bacillus Spp ◽  
Aerobic Plate Count

The effects of fog sanitization with peroxyacetic acid (hydrogen peroxide, peracetic acid, and acetic acid in combination) on general hygiene (aerobic plate count) and on Listeria monocytogenes were assessed in a slicing area at a salmon smokehouse and compared with the effects of foam sanitization with sodium hypochlorite (routinely performed at the smokehouse). Two hundred twenty-three environmental samples were collected with sponges and swabs after each of the sanitization procedures, and 68 samples were collected during production. The total culturable aerobic plate count was determined for each sample, and a total of 288 bacterial strains were randomly isolated and tentatively identified to genus level by physiological and biochemical tests. The microflora was dominated by Neisseriaceae, Enterobacteriaceae, and lactic acid bacteria during production. Foam sanitization caused a change in the composition of the flora, with Pseudomonas spp. and Alcaligenes spp. being the dominant gram-negative bacteria and Kurthia spp. and Bacillus spp. being the surviving gram-positive bacteria. Bacteria were very sensitive to fog sanitization, and yeasts accounted for almost half of the surviving flora. By a selective isolation method, strains of L. monocytogenes were isolated and subsequently characterized by random amplified polymorphic DNA (RAPD) typing. Following foam sanitization, 14 to 42% of the samples contained <10 CFU per site, whereas 29 to 78% of the samples collected after fog sanitization contained this level of bacteria. The prevalence of L. monocytogeneswas unchanged, but L. monocytogenes was found only in poorly cleaned areas such as drains. The RAPD types for all positive samples were identical to the type that had persisted in the smokehouse since 1995, indicating the importance of drains as a niche.

scholarly journals Assessment of Microbiological Quality Associated with Ready- to- Eat Bush Meat Sold at Rumuokoro Market in Rivers State

2021 ◽  
pp. 14-19
Author(s):  
I. M. Ikeh ◽  
B. C. Anele ◽  
U. A. Ogbodo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Plate Count ◽  
Pseudomonas Spp ◽  
Coliform Count ◽  
Significant Difference ◽  
Bacillus Spp ◽  
Bush Meat ◽  
Aerobic Plate Count ◽  
Rivers State

The study was carried out to investigate the Microbiological quality of microorganisms associated with ready-to-eat bush meat sold at Rumuokoro market in Rivers state. Totally 24 samples were collected and analyzed using different media such as Nutrient agar for Total aerobic plate count (TAPC), MacConkey agar for the coliform count, Eosin methylene blue for Escherichia coli (EC), and Potato Dextrose Agar for Fungal count (FC) and ten (10) fold serial dilution was used. Staphylococcus spp, Pseudomonas spp, Bacillus spp, and Escherichia coli were isolated. The total aerobic plate count (TAPC), E. coli count (EC)-Coliform count (CC), and Fungal count (FC) isolated from antelope were higher when compared to grass-cutter so there was a significant difference (P <0.005). The occurrence of Staphylococcus aureus isolated from antelope (26.9%) was higher when compared to grass- cutter (25.0%). However the occurrence of Pseudomonas spp and Bacillus spp isolated from Antelope (23.1% and 30.8%) were higher when compared to grass- cutter (12.5% and 18.5%) while the occurrence of the above organisms isolated on both Antelope is significantly difference (P<0.005) from grass cutter. But the occurrence of Aspergillus spp and Penicillium spp were higher in grass cutter sample (57.1%) and (42.9%) compared to antelope (55.6%) and (44.4%) respectively, although the mean difference was statistically significant (P<0.005) so there was significant difference. It is hereby recommended that most handlers should always wash hands before and after handling the meat as improper hand washing is the number one cause of food borne illness. Consumers of such meat should learn food hygiene practices such as, soaking the meat in warm salt solution, proper washing and well cooked before consumption.

Associations between Weather and Microbial Load on Fresh Produce Prior to Harvest

2015 ◽  
Vol 78 (4) ◽  
pp. 849-854 ◽  
Author(s):  
MICHELLE WARD ◽  
RADHIKA DHINGRA ◽  
JUSTIN V. REMAIS ◽  
HOWARD H. CHANG ◽  
LYNETTE M. JOHNSTON ◽  
...  
Keyword(s):  
Fresh Produce ◽  
Microbial Load ◽  
Weather Data ◽  
Plate Count ◽  
Sample Collection ◽  
Microbial Indicators ◽  
Average Temperature ◽  
Temperature And Precipitation ◽  
Aerobic Plate Count ◽  
Relationship Of

Contaminated produce causes approximately 1 million cases of foodborne illness and 1 billion dollars in damages to the U.S. economy annually. The environmental conditions, especially weather, that influence the inoculation, proliferation, and dispersal of microbial load on produce are not well understood. Using a mixed models approach, we examined the relationship of temperature and precipitation to microbial indicators of contamination on fresh produce on the farm over a week-long period prior to harvest. Between 2000 and 2002, we assayed for four microbial indicators of contamination (aerobic plate count, Enterococcus, total coliforms, and Escherichia coli) on 10 produce types in 15 fields in the southern United States. The sample collection times varied, with most occurring between January and May. We collected hourly weather data for the corresponding time period and location. Our results indicated that there was a significant association between the average daily temperature (20°C) and both log aerobic plate count (e.g., an increase of 0.074 log CFU/g [standard error {SE}, 0.023] per °C increase in weekly average temperature) and log Enterococcus (e.g., an increase of 0.15 log CFU/g [SE, 0.031] per °C increase in weekly average temperature) for approximately 5 days prior to sample collection. Daily total precipitation was significantly associated with log coliforms on 2 days (~0.11 log CFU/g [SE, 0.06] per mm of precipitation) during the week-long lag period prior to harvest. Our results suggest that microbial indicator concentrations may increase as the temperature increases. Precipitation may have a positive but complex relationship with microbial indicators, as precipitation may create moist conditions conducive to bacterial growth, spread contamination onto the field, or wash contamination off of the plant.

THE RELATIONSHIP OF AVERAGE STANDARD PLATE COUNT RATIOS TO EMPLOYEE PROFICIENCY IN PLATING DAIRY PRODUCTS

1956 ◽  
Vol 19 (12) ◽  
pp. 336-344 ◽  
Author(s):  
J. L. Courtney
Keyword(s):  
Dairy Products ◽  
Plate Count ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Plate Counts ◽  
The Individual ◽  
Relationship Of ◽  
Effective Supervision

A study of the conditions under which 32,546 samples of dairy products were plated and 2,264 ratios occurred emphasizes the role of the individual worker and effective supervision in attaining maximum accuracy when making standard plate counts. It appears that the average ratio varies directly with the accuracy with which the procedure, particularly pipetting, is performed. Consequently, the average is an index to the quality of work being done.

Sign in / Sign up

Export Citation Format

Share Document