scholarly journals Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

2019 ◽  
pp. 1-9
Author(s):  
O. N. Akoma ◽  
C. M. Ononugbo ◽  
C. C. Eze ◽  
K. I. Chukwudozie ◽  
J. O. Ogwu
Keyword(s):  
Plate Count ◽  
Economic Disadvantage ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Food Borne ◽  
Bacillus Spp ◽  
Microbial Analysis ◽  
Aerobic Plate Count ◽  
And Storage ◽  
Penicillium Spp

This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis. The samples were serially diluted to 10-4 and appropriate dilutions inoculated by spread plate method into Nutrient agar, MacConkey agar and Potato Dextrose agar plates which were used for total aerobic plate count (TAPC), coliform count (CC) and fungal count respectively. The TAPC for white garri ranged from 0.78 to 3.83 log cfu/g, the coliform count ranged from no growth (NG) to 3.80 log cfu/g, while the mean fungal count ranged from 1.96 to 3.39 log cfu/g. The TAPC for yellow garri ranged from 2.04 to 3.95 log cfu/g, the coliform count ranged from NG to 3.62 log cfu/g and the fungal count ranged from 2.08 to 3.44 log cfu/g. The TAPC of fufu was within the range of 1.07 to 3.70 log cfu/g, the coliform count ranged from NG to 3.48 log cfu/g and the fungal count ranged from 1.94 to 2.78 log cfu/g. The bacteria isolated include Bacillus spp., Enterobacter spp., Pseudomonas spp., Staphylococcus aureus, Salmonella spp., Escherichia coli and Klebsiella spp. The fungi isolated from the study samples include Aspergillus niger, Cladosporium spp., Fusarium spp., Rhizopus spp., Alternaria spp., Montospora spp., and Penicillium spp. The pH of the samples ranged from 4.02 to 4.96 in white garri, 4.02 to 4.99 in yellow garri, and 5.02 to 6.44 in fufu. Findings showed that these widely consumed fermented (ready-to-eat) cassava products presents (may represent) a serious risk and route for transmission of food borne pathogens to consumers and generally huge economic disadvantage to food handlers. Improving manufacturing, packaging and storage practices in garri production and for public health purposes are strongly encouraged.

scholarly journals Assessment of Microbiological Quality Associated with Ready- to- Eat Bush Meat Sold at Rumuokoro Market in Rivers State

2021 ◽  
pp. 14-19
Author(s):  
I. M. Ikeh ◽  
B. C. Anele ◽  
U. A. Ogbodo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Plate Count ◽  
Pseudomonas Spp ◽  
Coliform Count ◽  
Significant Difference ◽  
Bacillus Spp ◽  
Bush Meat ◽  
Aerobic Plate Count ◽  
Rivers State

The study was carried out to investigate the Microbiological quality of microorganisms associated with ready-to-eat bush meat sold at Rumuokoro market in Rivers state. Totally 24 samples were collected and analyzed using different media such as Nutrient agar for Total aerobic plate count (TAPC), MacConkey agar for the coliform count, Eosin methylene blue for Escherichia coli (EC), and Potato Dextrose Agar for Fungal count (FC) and ten (10) fold serial dilution was used. Staphylococcus spp, Pseudomonas spp, Bacillus spp, and Escherichia coli were isolated. The total aerobic plate count (TAPC), E. coli count (EC)-Coliform count (CC), and Fungal count (FC) isolated from antelope were higher when compared to grass-cutter so there was a significant difference (P <0.005). The occurrence of Staphylococcus aureus isolated from antelope (26.9%) was higher when compared to grass- cutter (25.0%). However the occurrence of Pseudomonas spp and Bacillus spp isolated from Antelope (23.1% and 30.8%) were higher when compared to grass- cutter (12.5% and 18.5%) while the occurrence of the above organisms isolated on both Antelope is significantly difference (P<0.005) from grass cutter. But the occurrence of Aspergillus spp and Penicillium spp were higher in grass cutter sample (57.1%) and (42.9%) compared to antelope (55.6%) and (44.4%) respectively, although the mean difference was statistically significant (P<0.005) so there was significant difference. It is hereby recommended that most handlers should always wash hands before and after handling the meat as improper hand washing is the number one cause of food borne illness. Consumers of such meat should learn food hygiene practices such as, soaking the meat in warm salt solution, proper washing and well cooked before consumption.

Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry†

1996 ◽  
Vol 59 (7) ◽  
pp. 778-780 ◽  
Author(s):  
KELLY J. KARR ◽  
ELIZABETH A. E. BOYLE ◽  
CURTIS L. KASTNER ◽  
JAMES L. MARSDEN ◽  
RANDALL K. PHEBUS ◽  
...  
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Beef Industry ◽  
Salmonella Spp ◽  
Testing Procedures ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Reported Data ◽  
Microbiological Analyses

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter jejuni/coli, total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

Coliform and Total Bacterial Counts in Spices, Seasonings, and Condiments

1966 ◽  
Vol 49 (3) ◽  
pp. 678-680
Author(s):  
Fred Warmbrod ◽  
Linda Fry
Keyword(s):  
Food Products ◽  
Plate Count ◽  
Bacterial Counts ◽  
Coliform Count ◽  
Regulatory Program ◽  
Acid Tolerant ◽  
Aerobic Plate Count

Abstract The regulatory program of the Tennessee Food and Drug Division has been extended to include microbiological contaminants in spices, seasonings, and condiments. Samples were examined for aerobic plate count, coliform count, and acid tolerant bacteria and mold counts. Some samples gave high coliform counts which may possibly indicate contamination. A regulatory program is more meaningful if microbacteriological examinations are made on food products.

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods1

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
Author(s):  
P. O. SNYDER ◽  
M. E. MATTHEWS
Keyword(s):  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Clostridium Sporogenes ◽  
Bacillus Spp ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Initial Heating

Microbiological quality of menu items prepared by cook/chill, cook/freeze, cook/hot-hold and heat/serve methods for producing and storing menu items in foodservice systems is reviewed. Of the 40 studies, 21 focused on the cook/chill method and two on the heat/serve. Nine studies on the microbiological quality of delicatessen and fast food were also reviewed. Microbiological evaluation included total plate count, mesophilic aerobic plate count, psychrotrophic aerobic plate count, streptococcal count, staphylococcal count, clostridial count, coliforms, fecal coliforms, yeast and mold, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Clostridium sporogenes, Streptococcus faecium, Staphylococcus epidermidis, Bacillus cereus, Bacillus spp., coagulase-positive staphylococci, fecal streptococci and Salmonella. In 29 of the studies, heat was applied to menu items at one or more process steps - initial heating, hot-holding and/or final heating. Initial heating temperatures for entrees ranged from 45 to 90°C, while final heating temperatures ranged from 23 to 98°C. Times ranged from 15 to 90 min for initial heating and 0.33 to 35 min for final heating. Continued research is needed to provide data on effects of time and temperature on the microbiological quality of menu items. Such data will provide foodservice practitioners with adequate assurance that chosen thermal processing methods destroy microorganisms of public health significance.

Impact of Mannanase-Producing Bacillus spp. on the Accuracy of the 3M Petrifilm Aerobic Count Method

2017 ◽  
Vol 80 (7) ◽  
pp. 1117-1122
Author(s):  
Guoping Feng ◽  
Amanda Hew ◽  
Ramesh Manoharan ◽  
Siva Subramanian
Keyword(s):  
Guar Gum ◽  
Negative Impact ◽  
Gelling Agent ◽  
Plate Count ◽  
Root Cause ◽  
Bacillus Spp ◽  
Aerobic Plate Count ◽  
Relationship Of ◽  
Diffusion Assay

ABSTRACTConsistent deviations of the 3M Petrifilm aerobic counts (AC) from the standard pour plate aerobic plate count (APC) were observed with dehydrated onion and garlic products. A large study was designed to determine the relationship of these two methods and the root cause for the deviations. A total of 3,800 dehydrated onion and garlic samples were analyzed by both the Petrifilm AC and the standard pour plate APC method. Large spreader-like liquefied areas were observed on numerous Petrifilm plates. These liquefied areas made enumeration inaccurate. “Liquefier” microorganisms from Petrifilm plates were isolated and identified to species level by 16S rRNA and gyrB gene sequencing. Enzyme diffusion assay was performed to determine potential enzymatic degradation of guar gum, the gelling agent used in Petrifilm plates. The results indicated that the correlation between Petrifilm AC and standard APC is relatively low. Paired t test results suggested that the Petrifilm AC method produced significantly different results compared with standard APC. The discrepancies were attributable at least partly to a liquefier organism that hydrolyzed guar gum, leading to liquefaction. Liquefaction of Petrifilm plates seems to have two effects on accuracy: (i) liquefied areas may allow motile organisms to move and multiply in the liquefied area during the incubation period, yielding more than one colony from one cell and, as a result, leading to overestimation of the microbial load and (ii) the blurred areas obscure other colonies, leading to potential underestimation. The liquefier organism was identified as Bacillus amyloliquefaciens, a potent mannanase producer and heat-resistant spore former. Enzyme diffusion assay confirmed that mannanase contained in the cell-free supernatant of B. amyloliquefaciens can hydrolyze the 1,4-β-mannopyranosyl bond, the backbone of guar gum. This is the first report of the role of B. amyloliquefaciens in the liquefaction of Petrifilm plates and its negative impact on accuracy.

Dry bean seed quality in Honduras

1969 ◽  
Vol 75 (2) ◽  
pp. 125-137
Author(s):  
Luis Del Río ◽  
Paul Hepperly ◽  
James Beaver
Keyword(s):  
Seed Quality ◽  
Fungal Infections ◽  
Seed Storage ◽  
Fusarium Spp ◽  
Fusarium Equiseti ◽  
Dry Bean ◽  
Fusarium Semitectum ◽  
Bacillus Spp ◽  
And Storage ◽  
Penicillium Spp

Low germination and high levels of fungal infections were found in seed of June plantings of dry beans in Honduras, Fusarium equiseti (12-62% incidence) was the dominant internally seedborne fungus of that season. October plantings showed fewer (P = 0.05) seed infections and less discoloration.  Fusarium semitectum (7 to 21%) was the dominant seed microorganism. Stored seed (December to June) lost about 50% of its vigor and size without losing germination (89%). Bacillus licheniformis, with up to 37% incidence, was the dominant seed storage microorganism. Storage microorganisms included Aspergillus spp., other Bacillus spp., Penicillium spp., Chaetomium spp., Mucor spp., and Flavobacterium spp. Fusarium spp. varied in their recovery after storage. Fusarium semitectum was eliminated in storage, whereas F. equiseti increased. Levels of Fusarium spp., in recently harvested seed, and Bacillus and Aspergillus spp., in stored seed, were excellent indicators of seed quality losses in the field and storage in Honduras. Germination data alone was not a good indicator of seed quality because low vigor seed had excellent germination.

Saprophytic and Pathogenic Bacteria Levels in Turkish Soud-jouks Manufactured in Erzurum, Turkey1

1988 ◽  
Vol 51 (2) ◽  
pp. 121-125 ◽  
Author(s):  
H. Y. GOKALP ◽  
H. YETIM ◽  
M. KAYA ◽  
H. W. OCKERMAN
Keyword(s):  
Pathogenic Bacteria ◽  
Meat Products ◽  
Plate Count ◽  
Processed Meat ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Shigella Boydii ◽  
Two Samples ◽  
Shigella Spp ◽  
Aerobic Plate Count

In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processed meat products. In this study, 42 soudjouk samples were collected from the eight manufacturers in Erzurum, Turkey. These samples were evaluated for aerobic plate count (APC) at 37 and 25°C, psychrotrophic, coliform, Escherichia coli, and coagulase-positive Staphylococcus aureus counts and presence of Salmonella and Shigella spp. Generally, all the samples had very high counts of most of the bacteria enumerated. In two samples of the 42, Shigella spp. was found and one of them was Shigella boydii. None of the samples yielded Salmonella spp.

scholarly journals Analysis of the Microbial Quality of Locally Consumed Palm Wine Sold in Elele Community of Rivers State Nigeria

2021 ◽  
pp. 62-69
Author(s):  
I. M. Ikeh ◽  
B. C. Anele ◽  
C. C. Ukanwa ◽  
S. O. Njoku
Keyword(s):  
Escherichia Coli ◽  
Mean Value ◽  
Plate Count ◽  
Dilution Method ◽  
Palm Wine ◽  
Coliform Count ◽  
Aerobic Plate Count ◽  
Bacteria And Fungi ◽  
Nutritive Composition ◽  
Rivers State

Palm wine is generally consumed due to its nutritive composition to the human body system particularly when fresh and unfermented state. A total of 20 Palm wine samples obtained from two different locations in Elele community of Rivers state, were analyzed for their microbiological qualities. A ten-fold serial dilution method was used. For Total Aerobic Plate Count (TAPC) nutrient agar was used, MacConkey for coliform count (CC), Eosin methylene blue for Escherichia coli count (EC), and Potato dextrose agar for the fungal count. Microbial counts in the palm wine sold in the drinking bar were higher than that of the palm wine tapper.  TAPC, the sample from the drinking bar has a mean value (6.73+ 0.22 log10cfu/ml) which was higher than the value obtained from the palm wine tapper (6.70+0.15log10cfu/ml). The coliform count of palm wine from the drinking bar was (6.57+ 0.10log10cfu/ml) but not significantly different from those with minimum counts (6.56+ 0.9log10cfu/ml) obtained from the tapper. Escherichia coli of palm wine from drinking bar were (5.73+ 0.23 log10cfu/ml) which were higher than (5.71+ 0.18 log10cfu/ml). The Fungal counts of palm wine sampled from the drinking bar were higher but not significantly different from those obtained from the tapper. Bacteria isolated from the two respective palm wines sampled included Staphylococcus spp 50% and 30% respectively, Klebsiella spp 20% and 30% respectively, Proteus spp 40% and 10% and 30% respectively, Aspergillus spp 30% ,  10% and Saccharomyce cerevisae 20% and 30% respectively. For the analysis of variance, bacteria and fungi count was not significant. Consumers of palm wine are advised to purchase the product from the tapper to reduce the chances of contamination.

MICROBIAL ANALYSIS OF COMMERCIAL1 FROZEN FISH STICKS

1962 ◽  
Vol 25 (2) ◽  
pp. 45-47 ◽  
Author(s):  
J. T. R. Nickerson ◽  
G. J. Silverman ◽  
M. Solberg ◽  
D. W. Duncan ◽  
M. M. Joselow
Keyword(s):  
Plate Count ◽  
Coliform Count ◽  
Total Plate Count ◽  
Two Samples ◽  
Microbial Analysis ◽  
Frozen Fish ◽  
Coagulase Positive Staphylococci

A total of 78 samples of frozen fish sticks were analyzed for total plate count, coliform count, coagulase-positive staphylococci and members of the Salmonella-Shigella group. Fifteen samples (19%) contained 50,000 organisms or more per g. and 4 had 100,000 or more per g. Coliform counts were generally low, ranging from zero to 35 per g., with 6 samples showing counts of 10 or more per g. Two samples contained coagulase-positive staphylococci and an isolate from one of these samples was positive to salmonella polyvalent sera.

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