The microbiological quality of minced pork treated with garlic in combination with vacuum packaging

10.5219/1585 ◽  
2021 ◽  
Vol 15 ◽  
pp. 453-459
Author(s):  
Simona Kunová ◽  
Peter Haščík ◽  
Ľubomír Lopašovský ◽  
Miroslava Kačániová
Keyword(s):  
Microbiological Quality ◽  
Vacuum Packaging ◽  
Coliform Bacteria ◽  
Dilution Method ◽  
Microbial Quality ◽  
Pseudomonas Spp ◽  
Average Value ◽  
Garlic Oil ◽  
Microbiological Analyses

The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05).

scholarly journals Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Pankaj Kumar Gupta ◽  
Dinesh Chandra Rai ◽  
Vinod Kumar Paswan ◽  
Rajendra Panta ◽  
Ashok Kumar Yadav
Keyword(s):  
Standard Procedure ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Microbial Quality ◽  
Average Percentage ◽  
Physico Chemical ◽  
Two Samples

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

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.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2723
Author(s):  
Evgenia D. Spyrelli ◽  
Christina Papachristou ◽  
George-John E. Nychas ◽  
Efstathios Z. Panagou
Keyword(s):  
Support Vector Machines ◽  
Discriminant Analysis ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Support Vector ◽  
Classification Models ◽  
Pseudomonas Spp ◽  
Vector Machines ◽  
Ft Ir

Fourier transform infrared spectroscopy (FT-IR) and multispectral imaging (MSI) were evaluated for the prediction of the microbiological quality of poultry meat via regression and classification models. Chicken thigh fillets (n = 402) were subjected to spoilage experiments at eight isothermal and two dynamic temperature profiles. Samples were analyzed microbiologically (total viable counts (TVCs) and Pseudomonas spp.), while simultaneously MSI and FT-IR spectra were acquired. The organoleptic quality of the samples was also evaluated by a sensory panel, establishing a TVC spoilage threshold at 6.99 log CFU/cm2. Partial least squares regression (PLS-R) models were employed in the assessment of TVCs and Pseudomonas spp. counts on chicken’s surface. Furthermore, classification models (linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), support vector machines (SVMs), and quadratic support vector machines (QSVMs)) were developed to discriminate the samples in two quality classes (fresh vs. spoiled). PLS-R models developed on MSI data predicted TVCs and Pseudomonas spp. counts satisfactorily, with root mean squared error (RMSE) values of 0.987 and 1.215 log CFU/cm2, respectively. SVM model coupled to MSI data exhibited the highest performance with an overall accuracy of 94.4%, while in the case of FT-IR, improved classification was obtained with the QDA model (overall accuracy 71.4%). These results confirm the efficacy of MSI and FT-IR as rapid methods to assess the quality in poultry products.

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.

scholarly journals Microbial quality of linseed and fibre hemp plants during growing and harvest seasons

2008 ◽  
Vol 13 (4) ◽  
pp. 327 ◽  
Author(s):  
M. KOIVULA ◽  
H-R. KYMÄLÄINEN ◽  
L. VANNE
Keyword(s):  
Cannabis Sativa ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Growing Season ◽  
Plate Count ◽  
Production Chain ◽  
Growing Seasons ◽  
Linum Usitatissimum L ◽  
Microbiological Analyses

Linseed (Linum usitatissimum L.) and fi bre hemp (Cannabis sativa L.) can be used as raw materials in various applications. In this study, microbiological quality and meteorological measurements were made during the growing seasons and harvesting periods of 2001 and 2002. The microbiological analyses were carried out with Hygicult® TPC and Y&F dipslides, and with a surface spreading method using Plate Count and Potato Dextrose agars. During the growing season of 2001 the conditions were mostly humid, whereas the growing season of 2002 was rather dry and warmer than that of 2001. The lack of water during the growing season of 2002 affected the growth of the plants. In the case of both hemp and fl ax, the mould and bacterial contents (cfu gdw-1) increased markedly at the end of the growing season of 2001. During the growing season of 2002 the increase in mould and bacterial contents was noticeable but more constant throughout the whole growing season. At the end of the growing seasons, the mould and bacteria contents were higher in 2001 than in 2002. The genera of moulds identifi ed included Cladosporium, Fusarium, Penicillium, Mucor and Alternaria. The microbiological safety should be controlled during the whole production chain, beginning with the cultivation and harvesting periods.;

scholarly journals Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

scholarly journals Clarification of the Algerian grape juice and their effects on the juice quality

2020 ◽  
Vol 34 (1) ◽  
pp. 1-11
Author(s):  
Soraya Mazrou ◽  
Mohammed Messaoudi ◽  
Samir Begaa ◽  
Christophe Innocent ◽  
Djamaleddine Akretche
Keyword(s):  
Condensed Tannins ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Juice Quality ◽  
Microbial Quality ◽  
Total Polyphenol ◽  
Accelerated Stability ◽  
Nutritional Qualities ◽  
And Storage

The aim of this study was to find a good clarification method to eliminate the substances in Algerian grape juice and study the effects of the clarification agents on juice quality. The clarified grape juice was subjected to different treatments, namely bentonite, gelatin, combination of gelatin and bentonite, then stored for 4 weeks. The effects of fining treatment by determining the critical micillary concentration of each agent used accelerated stability test on turbidity, tannin contents (ethanol index, condensed tannins, total polyphenol and anthocyanins) and microbiological quality of clarified grape juice were evaluated during storage. Fining treatment and storage had a significant (p < 0.05) effect on turbidity, tannins, total polyphenol, condensed tannins and anthocyanins. However, a better percentage elimination was noted for freshly squeezed grape juice with a combination of gelatin and bentonite corresponding to a turbidity of 6.5 NTU. The clarifiers separately gave lower removal rates than average, up to 83% of tannins present in the freshly squeezed juice has been eliminated using the bentonite. The results obtained are very satisfactory since we were able to obtain a clear juice of good microbial quality while ensuring the preservation of the organoleptic and nutritional qualities during the treatment and the storage of the juice.   Bull. Chem. Soc. Ethiop. 2020, 34(1), 1-11. DOI: https://dx.doi.org/10.4314/bcse.v34i1.1

Reliability of Several Microorganisms to Indicate the Presence of Salmonella in Natural Waters

1993 ◽  
Vol 27 (3-4) ◽  
pp. 471-474 ◽  
Author(s):  
M. A. Moriñigo ◽  
E. Martinez-Manzanares ◽  
M. A. Muñoz ◽  
M. C. Balebona ◽  
J. J. Borrego
Keyword(s):  
Natural Waters ◽  
Direct Detection ◽  
Microbiological Quality ◽  
Fecal Pollution ◽  
Microbial Quality ◽  
Quality Of Waters

A new index of microbiological quality of natural waters based on the coliphage test is proposed. Levels of coliphages corresponding to the concentrationgs of coliphages (Phgs) lower than 300 pfu/100 ml warrant a good microbial quality of waters affected with fecal pollution. In waters with industrial and domestic pollution Salmonella percentages higher than 5 % were detected even when this proposed index (Ph95) was applied. Thus the direct detection of the pathogen could be more useful in this case.

scholarly journals Evaluation of Microbiological and Free-Living Protozoa Contamination in Dental Unit Waterlines

2019 ◽  
Vol 16 (15) ◽  
pp. 2648 ◽  
Author(s):  
Anna Maria Spagnolo ◽  
Marina Sartini ◽  
David Di Cave ◽  
Beatrice Casini ◽  
Benedetta Tuvo ◽  
...  
Keyword(s):  
Legionella Pneumophila ◽  
Tap Water ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Dental Staff ◽  
Plate Counts ◽  
Dental Unit Waterlines ◽  
Heterotrophic Plate Counts

Studies conducted over the last 40 years have demonstrated that the water output from dental unit waterlines (DUWLs) is often contaminated with high densities of microorganisms. It has been monitored the microbiological quality of the water in 30 public dental facilities in northern Italy in order to assess the health risk for patients and dental staff. In each facility, samples of water both from taps and from DUWLs were analyzed in order to evaluate heterotrophic plate counts (HPCs) at 22 °C and 36 °C, and to detect coliform bacteria, Pseudomonas aeruginosa, Legionella pneumophila and amoebae. In 100% of the samples taken from the DUWLs, the concentration of HPCs was above the threshold as determined by the Ministère de la Santé et des Solidarités (2007). The concentration of P. aeruginosa was greater than the indicated threshold in 16.67% of the hand-pieces analyzed. A total of 78.33% of samples were contaminated by L. pneumophila, while in the samples taken from the DUWLs alone, this percentage rose to 86.67%. Amoebae were detected in 60% of the samples taken from hand-pieces; all belonging to the species V. vermiformis. This study documented the presence of various microorganisms, including Legionella spp., at considerably higher concentrations in water samples from DUWLs than in samples of tap water in the same facilities, confirming the role of the internal DUWLs in increasing microbial contamination, especially in the absence of proper management of waterborne health risks.

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