scholarly journals Microbiological quality of food of animal origin commercialized in Minas Gerais

2013 ◽  
Vol 15 (2) ◽  
pp. 49-59 ◽  
Author(s):  
Bruno Ricardo de Castro Leite Júnior ◽  
Patrícia Martins de Oliveira ◽  
Franklin Júnior Moreira da Silva ◽  
Maurilio Lopes Martins
Keyword(s):  
Microbiological Quality ◽  
Minas Gerais ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Quality Of Food

scholarly journals Comparative Studies Concerning Microbial Quality of Ecological and Conventional Milk

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen LAZAR ◽  
Ancuta Mihaela ROTAR ◽  
Sorin APOSTU ◽  
Georgiana BUZGAU
Keyword(s):  
Microbiological Quality ◽  
Quality Criteria ◽  
Best Interests ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Commission Regulation ◽  
Microbiological Parameters ◽  
Microbiological Criteria ◽  
Quality Of Milk

The quality and safety of grocery became a consumers’ right that affects directly the quality of life. Thus, the issues referring to the safety of grocery is in the center of attention of the institutions created for protecting the customers’ best interests. The bio milk can be defined as milk with zero quality defects. This means that the milk corresponds to all quality criteria, respectively nutritional, sanitary, bacteriologic, technologic, sensorial, and psycho-social. The microbiological analyses that are described in the paper have the purpose of monitoring the microbiological parameters listed COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 laying down specific hygiene rules for food of animal origin. The research was made during the validity period of the 3 types of milk that were studied (eco milk, UHT milk, conventional) respectively the product in the first day of validity, in the middle of the validity period and in the last day of validity. The methods used represented both rapid and classic standardized techniques, using media of enrichment, isolation and confirmation, characteristic to each method. After the realised determinations referring to some microbiological characteristics of the conventional and ecological milk, through the validity period were observed some alterations related to the microbiological quality of milk.

scholarly journals An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

2017 ◽  
Vol 145 (7) ◽  
pp. 1500-1509 ◽  
Author(s):  
F. JØRGENSEN ◽  
L. SADLER-REEVES ◽  
J. SHORE ◽  
H. AIRD ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Chicken Liver ◽  
Animal Origin ◽  
Protection Agency ◽  
E Coli ◽  
Food Of Animal Origin ◽  
Colony Forming Units ◽  
Cooked Food ◽  
Foie Gras

SUMMARYThis observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.

scholarly journals Composition and microbiological quality of raw milk refrigerated in community tanks

2021 ◽  
Vol 10 (11) ◽  
pp. e208101119574
Author(s):  
Cassiane Gomes dos Santos ◽  
Gabriel Machado Dallago ◽  
Mariana Almeida Dumont ◽  
Leandro Vitor de Figueiredo ◽  
Marcela Ramos Duarte ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Milk Composition ◽  
Minas Gerais ◽  
Animal Origin ◽  
Limiting Factor ◽  
Animal Science ◽  
Average Value ◽  
Student’S T

Milk is rich in nutrients, but several factors in the production system interfere with its quality. The objective of this study was to analyze the composition and microbiological quality of raw milk stored in community tanks from the municipality of Aricanduva – Minas Gerais. Samples were collected from eight community tanks at different properties. The milk composition and temperature were analyzed using the digital milk analyzer. The total count of aerobic mesophilic microorganisms was performed at the Laboratory of Science and Technology of Products of Animal Origin, Department of Animal Science, Federal University of Vales do Jequitinhonha and Mucuri, Diamantina – Minas Gerais. The data obtained were compared to the values established by Normative Instruction (IN) n° 76, by means of Student's t-test and Wilcoxon's non-parametric test at the level of 5% of significance. The average levels of fat (3.55 g/100g), protein (3.00 g/100g), lactose (4.45 g/100g) and total solids (11.76 g/100g) were within the standards minimum required. The content of defatted solids (8.21 g/100g) was the limiting factor to the compliance with IN76, with an average value lower than that established (8.40 g/100g). The temperature of the milk was higher than the standard required by the legislation and the count of mesophilic microorganisms did not differ from the legislation. It is concluded that the composition of raw milk stored in community tanks in the municipality of Aricanduva – Minas Gerais, compared to IN 76, did not fully met the legislation in all evaluated parameters.

scholarly journals Effect of using antioxidants as feed additives in the diet of dairy cows on the vitamin E and lycopene content of milk

2010 ◽  
pp. 69-72
Author(s):  
Berta Vanda Sütő ◽  
Béla Béri
Keyword(s):  
Vitamin E ◽  
Animal Health ◽  
Feed Additives ◽  
Feed Additive ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Lycopene Content ◽  
Quality Of Food ◽  
Competitive Products

In 2007, the aim of an Ányos Jedlik program and call for tenders was to support application-oriented, strategic research and development projects, which can increase the competitiveness of the Hungarian economy. In the framework of our project, we intended to examine whether non-protected antioxidants – in this case: vitamin E and lycopene – used as feed-additives can increase the antioxidant content of milk. The milk with anincreased level of vitamin E and lycopene content can be used for producing functional foods which will represent competitive products on the current market of milk products. Our results show that the use of vitamin E as feed-additive can significantly increase the amount of vitamin E in the milk. The use of lycopene as feedadditive also gave good results. At the beginning of the experiment, the lycopene content of the milk was below the detection limit, while in the post-feeding milk samples the lycopene became detectable. Based on our results, we are of the opinion that further experiments and analyses are needed regarding the quality of food of animal origin and animal health.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

Sign in / Sign up

Export Citation Format

Share Document