Evaluation of Biochemical and Microbiological Properties of Pleurotus ostreatus Mushrooms Cultivated and Sold in M’Badon Village (Abidjan, Côte d’Ivoire)

Objective: The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analysis of cultivated Pleurotus ostreatus species sold and used in rural and urban people food. Methodology: Standard methods proposed by AOAC made this study possible to determine the biochemical parameters such as dry matter, ash, pH, moisture, protein and lipid content. The microbiological analyses enabled the enumerations of yeasts and molds, fecal coliforms, aerobic mesophilic germs, detection and enumeration of Escherichia coli and Salmonella were performed. Results: The results showed that the cultivated Pleurotus ostreatus is a food, rich in protein (16.37 ± 0.6 % dw), crude fibre (24.85 ± 0.08 dw) and in ash (11.00 ± 1.33 % dw). On the other hand, this mushroom is relatively low in lipids (4.16 ± 0.13% dw) and reducing sugars (1.04 ± 0.07 % dw) with a low moisture content (6.40 ± 1.13 % dw). These results also revelated the absence of Salmonella and Escherichia coli in the flour. Conclusion: Local cultivated Pleurotus ostreatus mushroom is an undeniable source of protein and crude fibre. Thus it would be used as a substitute for meat diet, allow a good functioning of the immune system and the good development of bones. It also show satisfactory microbiological criteria. Thus Pleurotus ostreatus mushroom is a safety food for ivorian.

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Microflora Isolated from Imported Frozen Lean Beef Pieces1

Journal of Food Protection ◽

10.4315/0362-028x-41.4.251 ◽

1978 ◽

Vol 41 (4) ◽

pp. 251-253 ◽

Cited By ~ 1

Author(s):

J. L. OBLINGER ◽

J. E. KENNEDY

Keyword(s):

Escherichia Coli ◽

Clostridium Perfringens ◽

Microbial Flora ◽

Fecal Coliforms ◽

Meat Processing ◽

Microbial Counts ◽

Lean Beef ◽

Fecal Streptococci ◽

Yeasts And Molds

Forty samples of frozen imported lean beef pieces from six countries were obtained from two centralized meat processing operations. The samples were analyzed for total aerobic counts (35, 20, 7 C), yeasts and molds, fecal streptococci, Staphylococcus aureus, Clostridium perfringens, total coliforms, fecal coliforms, Escherichia coli, and Salmonella. Characterization of the microbial flora from 20 of the samples was also done. Microbial counts were consistently low in all analyses; no Clostridium perfringens or Salmonella was recovered from any samples. The microbial flora was predominantly Pseudomonas, Flavobacterium, Moraxella, Acinetobacter, Corynebacterium, Micrococcus, Staphylococcus and Lactobacillus; the remaining isolates included Alcaligenes, Erwinia, Citrobacter, Klebsiella, Streptococcus, Bacillus and Arthrobacter.

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Microbiological Evaluation of Selected Delicatessen Meats from Retail Supermarkets1

Journal of Food Protection ◽

10.4315/0362-028x-43.7.530 ◽

1980 ◽

Vol 43 (7) ◽

pp. 530-533 ◽

Cited By ~ 8

Author(s):

J. L. OBLINGER ◽

J. E. KENNEDY

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Fecal Coliforms ◽

Total Coliforms ◽

E Coli ◽

Fecal Streptococci ◽

Improved Sanitation ◽

Roast Beef ◽

Yeasts And Molds

Roast beef, turkey breast, pastrami, corned beef and pickle and pimento loaf were obtained from delicatessens in eight Gainesville (FL) supermarkets. A total of 80 samples were analyzed for total aerobic counts (APC at 35 and 20 C), yeasts and molds, fecal streptococci, Staphylococcus aureus, Clostridium peifringens, total coliforms, fecal coliforms, Escherichia coli and Salmonella. No Salmonella was recovered from any samples and only one sample contained C. peifringens. S. aureus was recovered from 12.5% of the samples at levels less than 1 log/g and E. coli was found in 11.3% of the samples. All samples contained fecal streptococci and 73.8% contained coliforms. APCs (35 C) were highest in corned beef and pastrami samples with mean counts of 6.75 and 6.91 logs/g, respectively; roast beef samples had lowest APCs with a mean count of 4.84 logs/g. High APCs and coliform counts in many samples indicate a need for improved sanitation procedures at the processor and retail levels.

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Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i2131470 ◽

2021 ◽

pp. 61-69

Author(s):

Oumarou Djobo ◽

Abdou Hamidou Soule ◽

Haziz Sina ◽

Souriatou B. Tagba ◽

Farid Baba-Moussa ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dry Matter ◽

Titratable Acidity ◽

Fecal Coliforms ◽

Microbiological Characteristics ◽

Aerobic Flora ◽

Yeasts And Molds

Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media. Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified. Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

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The portrayal of Social Evils in Kamala Markandaya’s Nectar in a Sieve and A Handful of Rice

SMART MOVES JOURNAL IJELLH ◽

10.24113/ijellh.v4i12.1808 ◽

2016 ◽

Vol 4 (12) ◽

pp. 11

Author(s):

Pooja Shankar ◽

Dr. Poonam Rani

Keyword(s):

Good Life ◽

Human Life ◽

Research Paper ◽

Abstract Concept ◽

Indian English ◽

Rural And Urban ◽

Kamala Markandaya ◽

The Everyday ◽

Everyday Reality ◽

Urban People

Life is very precious for everyone. Life needs proper care and nurture. Human life depends on society. Only in a good society we can find a good life. Life is simple, very little is needed to make it happy. But social evils insist on making it complicated. Social evils in society have become a serious concern in the present day world. It is gradually affecting roots of our culture and its blocking its rapid growth on the global chart. The aim of writing this research paper is to highlight Social Evils in rural and urban societies. This research paper will explore the meaning, reason, effect of social evils in the light of the analysis of two novels of Kamala Markandaya, an Indian English writer. The research paper entitled ‘The portrayal of Social Evils in Kamala Markandaya’s Nectar in a Sieve and A Handful of Rice.’ In this paper, the effort is made to study Kamala Markandaya’s Social Evils in Nectar in a Sieve and A Handful of Rice. We will find poverty, hunger, starvation, beggary, prostitution, crime, unemployment and many more social evils in both novels. Kamala Markandaya’s A Handful of Rice and Nectar in a Sieve nothing but an account of the suffering of the rural and urban people, and how the cruelty of social evil resulting in suffering, death and misfortune is more explicit in both novels. Poverty is the everyday reality of the characters in the both novels. Poverty is not an abstract concept that one can really think about, it’s like wolf at the door that must constantly be staved off. Both novels are a jolt to awaken the society against social evils.

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Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

Journal of Food Protection ◽

10.4315/0362-028x-46.11.978 ◽

1983 ◽

Vol 46 (11) ◽

pp. 978-981 ◽

Cited By ~ 15

Author(s):

B. A. WENTZ ◽

A. P. DURAN ◽

A. SWARTZENTRUBER ◽

A. H. SCHWAB ◽

R. B. READ

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Microbiological Quality ◽

Fecal Coliforms ◽

Geometric Means ◽

Colony Forming Units ◽

Plate Counts ◽

The Mean ◽

Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

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Comparison of Fecal Coliform Agar and Violet Red Bile Lactose Agar for Fecal Coliform Enumeration in Foods

Applied and Environmental Microbiology ◽

10.1128/aem.68.4.1631-1638.2002 ◽

2002 ◽

Vol 68 (4) ◽

pp. 1631-1638 ◽

Cited By ~ 63

Author(s):

A. Leclercq ◽

C. Wanegue ◽

P. Baylac

Keyword(s):

Escherichia Coli ◽

Fecal Coliform ◽

Food Samples ◽

Fecal Coliforms ◽

Predictive Values ◽

Direct Plating ◽

Hafnia Alvei ◽

E Coli ◽

Plating Method ◽

Mashed Potatoes

ABSTRACT A 24-h direct plating method for fecal coliform enumeration with a resuscitation step (preincubation for 2 h at 37 ± 1°C and transfer to 44 ± 1°C for 22 h) using fecal coliform agar (FCA) was compared with the 24-h standardized violet red bile lactose agar (VRBL) method. FCA and VRBL have equivalent specificities and sensitivities, except for lactose-positive non-fecal coliforms such as Hafnia alvei, which could form typical colonies on FCA and VRBL. Recovery of cold-stressed Escherichia coli in mashed potatoes on FCA was about 1 log unit lower than that with VRBL. When the FCA method was compared with standard VRBL for enumeration of fecal coliforms, based on counting carried out on 170 different food samples, results were not significantly different (P > 0.05). Based on 203 typical identified colonies selected as found on VRBL and FCA, the latter medium appears to allow the enumeration of more true fecal coliforms and has higher performance in certain ways (specificity, sensitivity, and negative and positive predictive values) than VRBL. Most colonies clearly identified on both media were E. coli and H. alvei, a non-fecal coliform. Therefore, the replacement of fecal coliform enumeration by E. coli enumeration to estimate food sanitary quality should be recommended.

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Spatial and temporal distribution of fishing resources exploited by the Manaus fishing fleet, Amazonas, Brazil

Brazilian Journal of Biology ◽

10.1590/s1519-69842007000400009 ◽

2007 ◽

Vol 67 (4) ◽

pp. 651-656 ◽

Cited By ~ 21

Author(s):

VS. Batista ◽

M. Petrere Jr

Keyword(s):

Amazon Basin ◽

Temporal Distribution ◽

Fishing Effort ◽

Fishing Ground ◽

Rural And Urban ◽

Environmental Variations ◽

Fishing Resources ◽

The Right ◽

Urban People ◽

Operational Aspects

Fishing resources are important generators of income and food for the rural and urban people in the Amazon. The present paper investigates fishing and environmental variables determining fishing production landed in Manaus and evaluates the relative abundance of commercial fishes in the different sub-systems of the Central Amazon basin. Information collected was used to test the new catch index derived from multiple regressions with the following significant variables: number of fisherman days fishing; distance of the fishing ground from Manaus; amount of ice carried during the trip; and river level. There were no significant differences between mean catch values of the Purus, Madeira and Juruá sub-systems. These results suggest that the tributaries of the right margin were very similar and were the most productive in commercial terms. The actual production varies according to the recent magnitude of fishing effort, environmental variations and operational aspects of fishing, particularly ice consumption.

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Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce

Journal of Food Protection ◽

10.4315/0362-028x-68.6.1176 ◽

2005 ◽

Vol 68 (6) ◽

pp. 1176-1187 ◽

Cited By ~ 112

Author(s):

KAYE V. SY ◽

MELINDA B. MURRAY ◽

M. DAVID HARRISON ◽

LARRY R. BEUCHAT

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Chlorine Dioxide ◽

Foodborne Pathogens ◽

Escherichia Coli O157 ◽

Gaseous Chlorine Dioxide ◽

Sensory Qualities ◽

A Cell ◽

Fresh Cut ◽

Yeasts And Molds

Gaseous chlorine dioxide (ClO2) was evaluated for effectiveness in killing Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on fresh-cut lettuce, cabbage, and carrot and Salmonella, yeasts, and molds on apples, peaches, tomatoes, and onions. Inoculum (100 μl, ca. 6.8 log CFU) containing five serotypes of Salmonella enterica, five strains of E. coli O157:H7, or five strains of L. monocytogenes was deposited on the skin and cut surfaces of fresh-cut vegetables, dried for 30 min at 22°C, held for 20 h at 4°C, and then incubated for 30 min at 22°C before treatment. The skin surfaces of apples, peaches, tomatoes, and onions were inoculated with 100 μl of a cell suspension (ca. 8.0 log CFU) containing five serotypes of Salmonella, and inoculated produce was allowed to dry for 20 to 22 h at 22°C before treatment. Treatment with ClO2 at 4.1 mg/liter significantly (α = 0.05) reduced the population of foodborne pathogens on all produce. Reductions resulting from this treatment were 3.13 to 4.42 log CFU/g for fresh-cut cabbage, 5.15 to 5.88 log CFU/g for fresh-cut carrots, 1.53 to 1.58 log CFU/g for fresh-cut lettuce, 4.21 log CFU per apple, 4.33 log CFU per tomato, 1.94 log CFU per onion, and 3.23 log CFU per peach. The highest reductions in yeast and mold populations resulting from the same treatment were 1.68 log CFU per apple and 2.65 log CFU per peach. Populations of yeasts and molds on tomatoes and onions were not significantly reduced by treatment with 4.1 mg/liter ClO2. Substantial reductions in populations of pathogens on apples, tomatoes, and onions but not peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2 without markedly adverse effects on sensory qualities.

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