Microbiological Quality and Incidence of Salmonella on Cherry Tomatoes at Retail in Querétaro, México

2018 ◽  
Vol 81 (4) ◽  
pp. 614-618 ◽  
Author(s):  
MARLA G. LEAL-CERVANTES ◽  
SOFÍA M. ARVIZU-MEDRANO ◽  
RAMÓN MARTÍNEZ-PENICHE ◽  
NANCI E. MARTÍNEZ-GONZÁLES ◽  
MONTSERRAT HERNÁNDEZ-ITURRIAGA
Keyword(s):  
Sampling Site ◽  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Local Markets ◽  
Total Coliforms ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Cherry Tomatoes

ABSTRACT Multiple outbreaks related to Salmonella in tomatoes require an evaluation of the risk associated with cherry tomatoes due to the increase in its production, consumption, and marketing in Mexico's central region. The purpose of this study was to determine the microbial quality of cherry tomatoes obtained from two retail sale points (supermarkets and local markets). Cherry tomato samples (333) were collected from four supermarkets and from four local markets, and the contents of aerobic plate count, molds and yeasts, total coliforms, and Escherichia coli were quantified; the presence of Salmonella was simultaneously determined. The median values of the microbial populations were obtained, and the data were analyzed per the sampling site by using the Wilcoxon and Kruskal-Wallis tests. The median of aerobic plate count content in tomatoes obtained from supermarkets ranged between 2.2 and 4.4 log CFU/g, and in markets from 2.9 to 4.8 log CFU/g. For molds and yeasts, the tomatoes from supermarkets (2.0 to 4.1 log CFU/g) and markets (1.5 to 4.5 log CFU/g) showed similar contents. Regardless of the sampling site, the values of total coliforms were very low, ranging from 1.0 to 1.8 log CFU/g. E. coli was detected in 5.4 and 20.1% of samples from supermarkets and markets, respectively; in both sites, the content was low (0.3 to 5.8 most probable number per g). The incidence of Salmonella was 14.1% in supermarkets and 7.8% in local markets. The results obtained from this investigation highlight the elevated risk for consumer health associated with the ingestion of cherry tomatoes.

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 Quality of Prawns Collected from Local Markets of Dhaka Metropolis

2019 ◽  
Vol 35 (1) ◽  
pp. 13-16
Author(s):  
Anindita Bhowmik ◽  
Sharmistha Goswami ◽  
Sunjukta Ahsan
Keyword(s):  
Fecal Contamination ◽  
Microbiological Quality ◽  
Most Probable Number ◽  
Biochemical Tests ◽  
Probable Number ◽  
Local Markets ◽  
E Coli ◽  
Dilution Series ◽  
Agar Media

In Bangladesh, food sold at local markets are usually not kept under hygienic conditions leading to contamination with different microorganisms and deterioration of food quality. This study was carried out to examine the microbial quality of prawns sold at local markets. Prawn samples collected from different markets were assessed for their bacteriological quality using the multiple tube fermentation technique to determine coliform count using the most probable number method in Brilliant Green Lactose Broth (BGLB) media. Positive tubes of the presumptive test were further cultured on Eosine Methylene Blue(EMB) and Mac Conkey agar media. The organisms isolated were further characterized using biochemical tests. Out of the 65 samples, 47 (72.3%) showed positive results in all 3 tubes of dilution series using inoculum quantities of 1, 0.1 and 0.01 g.Among 65 samples 57 samples that contained at least one positive in each dilution series were further re-identified with biochemical tests.This study showed 56.14%isolates were Escherichia coli which conformed to expected biochemical reactions, formed round, small,elevated colonies with pink pigmentation on Mac Conkey agar media and round, small colonies with metallic green sheen pigmentation on EMB agar media. Other bacteria which presumptively appeared to be enterics and were isolated from BGLB were identified as Klebsiellapneumoniae(29.82%),Staphylococcus aureus(8.7%), Enterobacter aeroginosa(3.5%) and Salmonellatyphimurium (1.75%).Presumptive identification of E. coli in prawn in order to determine fecal contamination was able to identify ¾ of BGLB tubes with actual occurrence of E. coli. From this study it has been found that 97.14% bacteria were sensitive to Co-Trimoxazole, compared to other antibiotics used in this test whereas only 37.14% bacteria were sensitive to nitrofurantoin. This study also highlighted the fact that prawns act as a major source of E. coli which indicates possible fecal contamination as well as presence of potentially pathogenic E. coli and these bacteria are resistant at a great percentage to almost all of these antibiotics used in this study. Prawns must therefore be cooked adequately before consumption. Bangladesh J Microbiol, Volume 35 Number 1 June 2018, pp 13-16

scholarly journals Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Sohana Al Sanjee ◽  
Md. Ekramul Karim
Keyword(s):  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Most Probable Number ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Fish Processing ◽  
Fish Pathogens ◽  
Probable Number ◽  
Total Coliforms

The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such asSalmonellaspp. andVibrio choleraewere also investigated. The TVAC of all the samples was estimated below5×105 cfu/g whereas the total coliforms and fecal coliforms count were found below 100 MPN/g and 10 MPN/g, respectively, which meet the acceptable limit specified by International Commission of Microbiological Specification for Food. The microbiological analysis of water and ice also complies with the specifications havingTVAC<20 cfu/mL, and total coliforms and fecal coliforms count were below the limit detection of the MPN method. Specific fish pathogens such asSalmonellasp. andV. choleraewere found absent in all the samples under the investigation. From this study, it can be concluded that the investigated frozen fishes were eligible for export purpose and also safe for human consumption.

Comparison of culturable fecal coliforms and Escherichia coli enumeration in freshwaters

2007 ◽  
Vol 53 (6) ◽  
pp. 798-801 ◽  
Author(s):  
Tamara Garcia-Armisen ◽  
Josué Prats ◽  
Pierre Servais
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Quality Data ◽  
Plate Count ◽  
Most Probable Number ◽  
Tetrazolium Chloride ◽  
Probable Number ◽  
E Coli ◽  
Glucuronidase Activity

Fecal coliforms (FC) counts were compared with Escherichia coli counts in differently contaminated freshwater samples (n = 166). FC were enumerated by plate count on triphenyl 2,3,5-tetrazolium chloride Tergitol medium. Escherichia coli were enumerated by the most probable number microplate method based on the detection of glucuronidase activity. FC and E. coli counts were highly correlated; an average E. coli/FC ratio equal to 0.77 was found, meaning that on average, 77% of FC were E. coli. Knowing the E. coli/FC ratio allows us to convert the historical microbiological quality data expressed in FC counts into E. coli abundance and thus to compare with present and future monitoring data that are (or will be) based on E. coli enumeration.

Microbiological Methods for Examination of Frozen and/or Prepared Foods

1966 ◽  
Vol 49 (2) ◽  
pp. 276-281
Author(s):  
Bernard F Surkiewicz
Keyword(s):  
Statistical Evaluation ◽  
Collaborative Study ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Microbiological Methods ◽  
Microbiological Examination ◽  
Aerobic Plate Count ◽  
Sanitary Conditions

Abstract A method for the microbiological examination of frozen and/or prepared foods as an index to the sanitary conditions under which the food was produced and/or stored was subjected to collaborative study. The method encompasses four determinations: aerobic plate count, the MPN (most probable number) of coliforms, the MPN of E. coli, and the numbers of S. aureus. Subdivisions of custard pie filling, some inoculated with E. coli, A. aerogenes, or S. aureus, were examined by four laboratories. Statistical evaluation of the results indicated that the method gives essentially equivalent results from laboratory to laboratory. It is recommended that the method be adopted as official, first action.

Microbiological Survey of Selected Imported Spices and Associated Fecal Pellet Specimens

1989 ◽  
Vol 72 (4) ◽  
pp. 632-637 ◽  
Author(s):  
Felicia B Satchell ◽  
Verneal R Bruce ◽  
Geraldine Allen ◽  
Wallace H Andrews ◽  
Harriet R Gerber
Keyword(s):  
Fecal Pellet ◽  
Test Sample ◽  
Plate Count ◽  
Most Probable Number ◽  
Fecal Pellets ◽  
Probable Number ◽  
E Coli ◽  
Black And White ◽  
Apparent Relationship ◽  
Aerobic Plate Count

Abstract A microbiological survey was performed on 4 selected imported spices: black peppercorns, white peppercorns, coriander, and fennel seed. Aerobic plate count values ranged from 104 to 107 colonyforming units (CFU)/g for black and white peppercorns and from 103 to 105 CFU/g for coriander and fennel seed. Combined results of the 3-tube most probable number procedure and the API 20E kit indicated the presence of Escherichia coli in 4 test samples of black peppercorns, 1 test sample of white peppercorns, and 1 test sample of coriander. Two test samples of black peppercorns were positive for Salmonella contamination. Among the various Enterobacteriaceae isolated from the spices, Enterobacter cloacae and Klebsiella pneumoniae were found most frequently in all spice types. Of 18 mammalian and avian fecal pellets removed from the spices and analyzed microbiologically, E. coli was found in only 2 pellet specimens. There was no apparent relationship between the enteric microflora found in spices and those found in the fecal pellets.

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.

Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat1

1981 ◽  
Vol 44 (2) ◽  
pp. 139-143 ◽  
Author(s):  
G. A. MCKINLEY ◽  
J. S. AVENS
Keyword(s):  
Plate Count ◽  
Most Probable Number ◽  
Processing Plant ◽  
Microbial Quality ◽  
Probable Number ◽  
E Coli ◽  
Turkey Meat ◽  
Aerobic Plate Count ◽  
Meat Samples

The microbial quality of ground and comminuted turkey meat was examined using raw meat and meat after two cooking times. Eight triplicate samples were obtained from a commercial processing plant over an 8-month period and analyzed for aerobic plate count (APC), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella. The APC for 29%of the raw ground and 0% of the raw comminuted turkey meat samples was greater than 5.0 × 106/g. Raw ground and comminuted meat yielded a mean coliform most probable number (MPN) of 2.2 × 102 and 6.2 × 102/g respectively. Mean E. coli MPNs per gram were 12 for raw ground and 49 for raw comminuted meat. Twenty-five percent of the 24 raw ground samples, and 46% of the comminuted samples exceeded 50 E. coli MPN/g. S aureus was isolated from 25% of the raw ground and 54% of raw comminuted samples. Salmonellae were isolated from 8% of the raw ground samples and 12% of raw comminuted samples. C. perfringens was isolated from 50 and 55% of 40 ground and 40 comminuted meat samples, respectively. Cooking reduced the microbial numbers and isolation frequency from all samples.

A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

2008 ◽  
Vol 71 (6) ◽  
pp. 1232-1236 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Salmonella Typhimurium ◽  
National Survey ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Plate Count ◽  
E Coli ◽  
Phage Types ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

A national survey of the microbiology of meat (ground beef and diced lamb) at the retail level in Australia was undertaken. For ground beef samples (n = 360), the mean aerobic plate count (APC) was 5.79 log CFU/g, and Escherichia coli was detected in 17.8% of samples; the mean population for these positive samples was 1.49 log CFU/g. Enterobacteriaceae were detected in 96.9% of samples (mean for positive samples, 3.01 log CFU/g), and coagulase-positive staphylococci were detected in 28.1% of samples (mean for positive samples, 2.18 log CFU/g). For diced lamb samples (n = 360), the mean APC was 5.71 log CFU/g, and E. coli was detected in 16.7% of samples (mean for positive samples, 1.67 log CFU/g). Enterobacteriaceae were detected in 91.1% of samples (mean for positive samples, 2.85 log CFU/g), and coagulase-positive staphylococci were detected in 22.5% of samples (mean for positive samples, 2.34 log CFU/g). Salmonella was recovered from 4 (1.1%) of the 360 ground beef samples (isolates were Salmonella Typhimurium phage types), and E. coli O157 was recovered from 1 (0.3%) of 357 samples; Campylobacter and Clostridium perfringens were not recovered from any of the 91 and 94 samples tested, respectively. Salmonella was recovered from 2 (0.6%) of the 360 diced lamb samples (serovars were Salmonella Infantis and Salmonella Typhimurium), Campylobacter was recovered from 1 (1.1%) of 95 samples, and C. perfringens was recovered from 1 (1.1%) of 92 samples.

A Bacteriological Survey of Raw Ground Beef1

1977 ◽  
Vol 40 (11) ◽  
pp. 790-794 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
WARREN C. LADIGES
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Retail Store ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Fecal Streptococci ◽  
Plate Counts ◽  
Aerobic And Anaerobic

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus. By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens. No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.

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