Evaluation of the Nutritional and Microbiological Quality of Kunun (A Cereal Based Non-Alcoholic Beverage) in Rivers State, Nigeria

10.5580/8e7 ◽  
2011 ◽  
Vol 10 (2) ◽  
Keyword(s):  
Alcoholic Beverage ◽  
Microbiological Quality ◽  
Rivers State

scholarly journals Proximate and Microbiological Quality of Roasted Plantain, Its Sauce, Fish and Side Vegetable Sold in Rivers State University and Its Environment

2020 ◽  
pp. 10-19
Author(s):  
Obinna-Echem, Patience Chisa ◽  
Eze, Simeon Christian
Keyword(s):  
Crude Protein ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Potential Hazard ◽  
State University ◽  
Crude Fibre ◽  
Back Gate ◽  
Hygiene Practices ◽  
Rivers State

The proximate composition and microbiological quality of roasted plantain, its sauce, fish and side vegetable sold in River State University and its environment were investigated. The samples were purchased from four different locations namely staff club (SCL), shopping complex (SHC), back-gate (BGT) and maingate (MGT). Using standard methods, the samples were analyzed for proximate and microbiological quality. The values for moisture, ash, crude protein, crude fibre, fat and carbohydrate were 53.30 - 57.22 %, 2.94 - 3.73 %, 9.26 - 10.13 %, 2.34 - 3.67 %, 11.62 - 13.41 %, and 15.42-20.07 % respectively. The energy varied from 206.76-229.93 kcal/100g. For all the samples from all locations, aerobic count varied from 5.31 - 7.98 Log10CFU/g for plantain and fish. Escherichia coli, Salmonella and Staphylococcus ranged from 4.06 - 7.42, 5.48 - 7.41 and 5.31 -7.90 Log10CFU/g respectively, while Coliform and fungi count varied respectively from 5.01 - 7.57 and 5.01 - 7.33 Log10CFU/g. The leave had significantly (P ≤ 0.05) the highest microbial load. The microbial load exceeded the acceptable limits for ready to eat foods and can be attributed to poor hygiene practices. Some samples except the leave had no detectable levels of the pathogens and fungi. The presence of pathogens indicates potential hazard to the health of consumers,  hence the need awareness on proper handling and hygiene practices among street food vendors. 

Microbiological Quality of a Locally Brewed Alcoholic Beverage (PITO) Sold in Prampram within the Greater Accra Region, Ghana

2017 ◽  
Vol 18 (5) ◽  
pp. 1-10 ◽  
Author(s):  
Andrew Minamor ◽  
Alberta Mensah ◽  
Emmanuel Laryea ◽  
Emmanuel Afutu ◽  
Patience Tetteh-Quarcoo
Keyword(s):  
Alcoholic Beverage ◽  
Microbiological Quality ◽  
Greater Accra Region

scholarly journals Comparative Assessment of the Microbiological and Physicochemical Quality of a Laboratory Brewed ‘Burukutu’ and Commercialized Products Sold in Some Markets in Port Harcourt Nigeria

2020 ◽  
Vol 1 (5) ◽  
Author(s):  
Francis Sopuruchukwu Ire ◽  
Precious Afoke Edio ◽  
Ndukwe Maduka
Keyword(s):  
Alcoholic Beverage ◽  
Enterobacter Aerogenes ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbial Count ◽  
Port Harcourt ◽  
Brewing Process ◽  
Aspergillus Sp ◽  
Rivers State

Burukutu is an indigenous, brown coloured, cloudy, alcoholic beverage traditionally brewed using mainly sorghum grains. This study was aimed at the comparison of microbial quality, physicochemical properties, proximate composition and minerals content of laboratory brewed burukutu (LBB) and commercial products sold in some markets in Port Harcourt. Sixteen (16) samples of the commercialized product were evaluated from Elele (EM), Rumuokoro (RM) and Choba (CM) markets, Port Harcourt, Rivers State using Standard Methods while LBB was produced in our laboratory using Standard Procedures. Our result indicated an increase in aerobic mesophiles, total coliforms, faecal coliforms, fungi and lactic acid bacteria (LAB) counts during the early stages of the brewing process of laboratory produced burukutu but only LAB was detected in the final product. The overall microbial count of burukutu from the three markets revealed that CM>EM>RM although all the samples had higher microbial count compared with the LBB. Staphylococcus aureus, Escherichia coli, Lactobacillus sp., Lactobacillus sp., Aspergillus sp. and Saccharomyces cerevisiae were present during the brewing stages of burukutu. Enterobacter aerogenes and Mucor sp. were detected in the commercial samples purchased from the three markets. Lactobacillus fermentum and L. brevis had the highest and least frequency of occurrence in all the samples, respectively. The pH, titratable acidity, alcohol content and soluble solids of the fermenting LBB were within the range of 3.0-3.4, 0.6-0.97%, 3.0-4.7% and 0.98-0.99%, whereas in the commercialized samples, the equivalent values were 3.0-3.1, 0.00-0.10%, 2.1-4.0% and 0.65-0.82%, respectively. Moisture, crude fat, ash, crude protein and carbohydrate content of the commercialized samples were within the range of 29.1-31.2%, 10.8-14.2%, 3.8-4.85%, 2.9-5.7%, and 44.7-51.7% compared to the range of values obtained in the LBB (52.1%, 15.7%, 9.8%, 7.6% and 15.4%), respectively. The following minerals elements K, Ca, Na, Zn and Mg present in the LBB were higher than the values obtained in the commercialized alcoholic beverage. The results from this study, suggest that the quality of LBB is better than the commercialized products. Therefore, it is recommended that in order to improve the overall quality of commercially brewed burukutu for the benefit of everyone irrespective of social status, good manufacturing practices (GMP) and good hygienic practices (GHP) should be strictly adhered to by local producers and vendors.

scholarly journals An Assessment of Microbiological Quality of Some Commercially Packed and Fresh Fruit Juice Available in Dhaka City: A Comparative Study

1970 ◽  
Vol 1 (1) ◽  
pp. 13-18 ◽  
Author(s):  
Tasmina Rahman ◽  
Sabrina Hasan ◽  
Rashed Noor
Keyword(s):  
Fruit Juice ◽  
Culture Media ◽  
Alcoholic Beverage ◽  
Microbiological Quality ◽  
Fruit Juices ◽  
Local Market ◽  
Microbial Quality ◽  
Dhaka City ◽  
Indicator Organisms

Fruit juices are regarded as the most preferred non-alcoholic beverage worldwide to all age groups. In general, microbial growth in fruit juice is restricted by using preservatives and also through other environmental factors during production. Still, the presence of some indicator organisms in fruit juice is responsible for causing food-borne diseases and even death. So, from public health point of view, it is quite important to know the microbiological quality of the fruit juices available in the market. Primary objective of this study was to assess the microbial quality of fresh and commercially packed available juices collected from different locations of Dhaka city. A total of six fresh juice and nine commercially packed juice samples were collected. Standard culture techniques were followed to assess total viable count (TVC), total staphylococcal count (TSC), total Bacillus count (TBC) and total fungal count (TFC) on different culture media. The TVC varied from the range of 102 to 105 cfu/ml with the highest of 2.4 x 105 cfu/ml. A large number of staphylococci and Bacillus was also found from several samples. Total coliform and fecal coliform was found in six and five (out of fifteen) samples, respectively. Among total coliforms, Klebsiella, Enterobacter along with E. coli were detected. From all the assessment it was determined that the microbial quality of commercially packed juice was fairer than that of fresh juice collected from local market. DOI: http://dx.doi.org/10.3329/sjm.v1i1.9097   Stamford Journal of Microbiology, Vol.1(1), July 2011, p.13-18

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Appraisal of Microbiological Quality of Food with Respect to Drinking Water in Punjab

2011 ◽  
Vol 4 (6) ◽  
pp. 1-3
Author(s):  
Pandove G Pandove G ◽  
◽  
Sahota S Sahota S
Keyword(s):  
Drinking Water ◽  
Microbiological Quality ◽  
Quality Of Food

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.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

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