Microbial contamination level of air in animal waste utilization plants

AbstractBackgroundThe contamination of the environment, ambulance equipment, and staff hands consequently are major factors which create nosocomial infections in emergency patients. The contamination of equipment and devices plays an important role in nosocomial infections.ObjectivesThe aim of this study was to determine the effectiveness of a disinfectant on the rate of microbial contamination of ambulances in Qom Emergency Medical Services (EMS), Qom, Iran.MethodsThis is a quasi-experimental study with a before-after design in order to determine microbial contaminations at the rear and front cabin of ambulances, as well as medical equipment being utilized in Qom EMS. Saya sept-HP-2% solution was used for disinfection. Bacteriological standard methods were used to identify the contaminations.ResultsThe contamination rates before and after use of disinfection solution were 52% and eight percent, respectively. Coagulase-negative staphylococci were the most commonly isolated bacterial agent from the equipment (53%). In all equipment, the contamination level has shown a significant reduction after applying disinfectant.Conclusions:In spite of the fact that the rate of infection from ambulance equipment is high, the results showed that the use of the suitable disinfectant had an effective role in the reduction of bacteria.FarhadlooR, Goodarzi FarJ, AzadehMR, ShamsS, Parvaresh-MasoudM.Evaluation of bacterial contamination on prehospital ambulances before and after disinfection. Prehosp Disaster Med. 2018;33(6):602–606.

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Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v30i1.197 ◽

2014 ◽

Vol 30 (1) ◽

Author(s):

Hendy Firmanto

Keyword(s):

Microbial Contamination ◽

Microbial Population ◽

Plate Count ◽

Cocoa Bean ◽

Contamination Level ◽

Cocoa Beans ◽

Total Plate Count ◽

Microbial Analysis ◽

Plate Count Method ◽

Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

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