scholarly journals Microbiology of Sandwiches: “Street – Foods” and “Fast – Foods”

2020 ◽  
pp. 31-36
Author(s):  
Ana Claudia Chesca ◽  
Karina Damião Brandão ◽  
Carolina Bragine Mangucci
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Food Microbiology ◽  
Fecal Coliforms ◽  
Fast Foods ◽  
High Consumption ◽  
Food Offering ◽  
The University ◽  
Microbiological Analyses ◽  
Coagulase Positive Staphylococcus

Aims: The aim of this study was to investigate the microbiological quality and the presence of pathogens in sandwiches from different snack bars. Study Design: Foods ready for consumption present a composition which facilitates their deterioration and care from production to consumption ensures its quality. The sandwich is a product of high consumption for its easy acquisition and despite its immediate consumption the sandwich can be considered a food offering risk to the consumers because it is composed of different ingredients that require excessive manipulation. Place and Duration of Study: Food Microbiology Laboratory - University of Uberaba. Methodology: For this study, 30 samples of this product were collected from the popular snack bars, street-foods and reputable fast-foods chains in Uberaba trade. The samples were transported to the Laboratory of Food Microbiology of the University of Uberaba in isotherm boxes filled with ice where they were kept under refrigeration until the time of analysis. The microbiological analyses were done according to the methods proposed by Vanderzant and Splittstoesser (1999) and Silva et al. (2007). Results: From the total of the samples analyzed, 36.6% presented fecal coliforms and Salmonella sp.; 46.6% presented coagulase-positive Staphylococcus and 30% Bacillus cereus. There was no presence of sulphite-reducing clostridium. Conclusion: The presence of coagulase-positive Staphylococcus aureus indicates the lack of hygiene by food handlers because it is a living microorganism from the nasopharynx and the presence of Salmonella sp. and fecal coliforms indicate poor hygiene and sanitary handling. The improper handling and lack of care in relation to good practices favor the food poisoning.

scholarly journals Assessment of the Hygienic Quality of Meals Served in Hospital: Case of the Main Hospital of Dakar (Senegal)

2019 ◽  
Vol 8 (1) ◽  
pp. 38
Author(s):  
Abdelsalam Adoum Doutoum ◽  
Djamalladine Mahamat Doungous ◽  
Abdelsalam Tidjani ◽  
Hamadou Abba ◽  
Balde Jupiter ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Food Microbiology ◽  
Fecal Coliforms ◽  
Animal Products ◽  
Main Hospital ◽  
Hygienic Quality

Hospitals have an optimal growth conditions for some germs, because of the high relative humidity and relatively high temperature. These germs, which are found in foods served in hospitals, could cause food poisoning in hospitalized patients. To help improve the hygienic quality of meals and to prevent risks related to social catering, we have chosen to conduct a study on the microbiological quality of meals served at the Main Hospital of Dakar. A total of 100 samples of hot meals were processed in the food microbiology laboratory of the Inter-State School of Veterinary Sciences and Medicine (EISMV) in Dakar. The following results were obtained: 56% of unsatisfactory samples, 40% are acceptable, 4% unsatisfactory, according to the microbiological criteria of the French Republic, which must satisfy certain animal or animal products. For the various flora sought, the percentages of samples exceeding the acceptability threshold are as follows: 10% for the total flora, 35% for the faecal coliforms, 1% for the sulfito-reducting anaerobes. Meals are fairly contaminated by fecal coliforms. It is therefore clear that the rate of bacterial contamination of meals is quite high, especially by fecal coliforms.

scholarly journals AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS E FRUTAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM FORTALEZA (CE)

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
LAURA MARIA BRUNO ◽  
ANA AMÉLIA MARTINS DE QUEIROZ ◽  
ANA PAULA COLARES DE ANDRADE ◽  
NATÁLIA MOURA DE VASCONCELOS ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Minimally Processed ◽  
Total Coliforms ◽  
Vegetable Samples ◽  
Fruit Samples ◽  
Vegetables And Fruits ◽  
Coagulase Positive Staphylococcus

Avaliou-se a qualidade microbiológica de 15 amostras de hortaliças/tubérculos e de 15 amostras de frutas minimamente processadas, comercializadas em Fortaleza (CE). Foram realizadas análises de coliformes fecais e totais, pesquisa de Salmonella sp., contagem total de bolores e leveduras, contagem de Staphylococcus coagulase positiva e contagem total de psicrotróficos. Detectou-se a presença de Salmonella em 66,6% das amostras de hortaliças/tubérculos e em 26% das de frutas. Foi verificado que 13,3% das amostras de hortaliças/ tubérculos apresentaram contagem de coliformes fecais acima do limite estabelecido pela legislação brasileira. Contagens elevadas de coliformes totais, de bolores e leveduras e de psicrotróficos também foram encontradas em ambos os produtos, indicando condições inadequadas de higiene durante o processamento, comprometendo seu armazenamento e sua qualidade microbiológica. MICROBIOLOGICAL EVALUATION OF VEGETABLES AND FRUITS MINIMALLY PROCESSED MARKETED IN FORTALEZA (CE) Abstract The microbiological quality of 15 vegetables and 15 fruits minimally processed samples marketed in Fortaleza - CE (Brazil) was evaluated. The following analyses were carried out: total and fecal coliforms, Salmonella sp., total yeasts and moulds count, coagulase positive Staphylococcus count and total psychrotrophics count. Salmonella was detected in 66.6% of vegetable samples and 26% of fruit samples. Fecal coliforms count higher than legislation limit, it was verified in 13.3% of vegetable samples. High counts of total coliforms, yeasts and moulds and psychrotrophics were also found on both products, showing inadequate hygiene conditions during manufacturing, affecting storage and microbiological quality of minimally processed fruits and vegetables.

Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

2001 ◽  
Vol 64 (8) ◽  
pp. 1249-1251 ◽  
Author(s):  
NORMA HEREDIA ◽  
SANTOS GARCÍA ◽  
GUADALUPE ROJAS ◽  
LUCÍA SALAZAR
Keyword(s):  
Microbial Contamination ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Ground Meat ◽  
Fusarium Spp ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Low Levels

Eighty-eight samples of ground meat were randomly collected from retail stores in the metropolitan area of Monterrey, Mexico, and were analyzed for microbial contamination. Methods were those recommended by the Mexican regulation and/or the U.S. Food and Drug Administration. Over 75% of the samples contained 105 total mesophilic microorganisms per g, and over 40% had 106 total coliforms per g. Fecal coliforms were present in most samples. Staphylococcus aureus was detected in 2.3% of the samples, Salmonella spp. in 11.4%, Listeria spp. in 62%, and L. monocytogenes in 16%. Escherichia coli was detected in 76% of samples, but none was serotype O157:H7. Shigella spp. was not found in any sample. Fusarium spp. and Mucor spp. were detected in 3.4% of the samples, and low levels of yeast in 93%. The microbiological quality of the ground meat analyzed was unsatisfactory, and the product could be an important cause of food poisoning.

scholarly journals Microbiological quality of cooked skewers sold in the municipality of Adjame in Abidjan (Côte d’Ivoire)

2020 ◽  
Vol 13 (1) ◽  
pp. 164-170
Author(s):  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Wahauwouélé Hermann Coulibaly ◽  
Kohi Alfred Kouame ◽  
Zamblé Bi Irié Abel Boli ◽  
Koffi Marcellin Dje
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Consumer Health ◽  
Food Hygiene ◽  
Female Consumers ◽  
Aerobic Flora ◽  
Microbiological Analyses ◽  
Consumption Survey

The objective of this study is to evaluate the microbiological quality of skewers sold on the street in order to define an approach to protect consumer health. A consumption survey was carried in the commune of Adjame because in this commune, the sale and consumption of beef skewers meat is widespread. For this study, 108 peoples were interviewed. In the same way, the enumeration of certain microorganisms was carried out. Results had showed that the number of male consumers was equal to that of female consumers (50%) but majority of consumers were single (82%). Among consumers, 52% developed discomfort at least once after eating beef skewers meat. The symptoms of these discomforts were mainly diarrhea (18%), abdominal aches (11%) and vomiting (6%), These discomforts lasted at least 1 day to 3 days and 6 % of these patients were hospitalized. In addition, microbiological analyses reveal the presence of microorganism such as Staphylococcus aureus, Escherichia coli, mesophilic aerobic germs, and coliforms with microbial loads higher than the European Community (EC) standard n°2073/2005 on ready-to eat, notably cold sold skewers. The mesophilic aerobic flora counted after the analysis of the cold-cooked skewers was 9.7±2.7x108 CFU/g and those cooked hot were 6±1.1 x106 CFU/g. So, our samples are highly contaminated. Thus, the sellers and consumers of skewers should receive training in food hygiene. Particular attention should be paid to all causes of food poisoning.

scholarly journals Microbiological Quality of Some Puerto Rican Fast Foods. II. Retail and Consumer Level; Frozen or Fried

1969 ◽  
Vol 69 (1) ◽  
pp. 91-97
Author(s):  
F. Fernández-Coll
Keyword(s):  
Puerto Rican ◽  
Fast Food ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Routine Practice ◽  
Fast Foods ◽  
Cooking Process ◽  
Coagulase Positive Staphylococci

Samples of selected frozen Puerto Rican foods were purchased at the retail level and analyzed microbiologically. There was variation in the microbiological quality of these foods, particularly among brands within a given product. Some samples had high coliform and fecal coliform counts, although no coagulase positive staphylococci or Salmonella was found in any sample tested. Some of these foods were cooked according to processor's instructions and then held warm for up to 4 hr at 38° C to reproduce conditions prevailing in routine practice in some cafeterias and fast food establishments. Results demonstrated that total bacterial counts were greatly diminished and in most cases completely eliminated, and that coliforms and fecal coliforms were completely destroyed in all cases by the cooking process. Holding foods warm for 4 hr after cooking did not increase the microbial content of any of the samples. Provided post cooking contamination is avoided, holding these cooked foods at warm temperatures does not affect their microbiological quality.

scholarly journals Microbiological Quality of Apis mellifera L. Honey Samples from Western Paraná, Southern Brazil

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Douglas Galhardo ◽  
Regina C. Garcia ◽  
Cibele R. Schneider ◽  
Sandra M. Ströher ◽  
Bruna L. M. Cerny ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Mean Values ◽  
Total Coliforms ◽  
Industrial Management ◽  
Management Techniques ◽  
The Mean ◽  
Microbiological Analyses

AbstractHoney from the western region of Paraná receives the seal of origin and in-process denomination of origin because it is mostly produced in permanent preservation areas, adherence to hygiene and sanitary standards, proper management techniques and agro-industrial management. The objective of this study was to verify the microbiological quality of honey produced by beekeepers associated with Cooperative. Sixty-seven honey samples were evaluated for microbiological quality, and the mean values observed to total aerobic mesophiles were 2.52 log CFU/g; Clostridium spp. 1.46 log CFU/g; total coliforms 0.78 log CFU/g; fecal coliforms 0.50 log CFU/g; total yeasts 0.46 log CFU/g, and 2.95 log CFU/g total molds. The evaluations showed the incidence of anaerobic mesophilic in 70% of the samples, Clostridium spp. 77%; total coliforms 60%, fecal coliforms 62%, molds 83% and 34% yeasts. Five genera of the isolated molds commonly found in honey were Fusarium spp. 0.35 log CFU/g; Aspergillus spp. 0.52 log CFU/g; Cladosporium spp. 1.2 log CFU/g, Phoma spp. 0.71 Phoma spp. and 0.16 log CFU/g Penicillium spp. Multivariate analysis showed the formation of two groups and indicated the heterogeneity in the bacterial load of the samples. Although microbiological analyses were not mandatory for honey, these results demonstrated the hygienic-sanitary quality of the samples of honey produced. For the reduction of secondary-origin microorganisms, the handlers were recommended to follow the sanitary hygiene norms and handling techniques.

scholarly journals Avaliação físico-química e microbiológica de doces pastosos de leite comercializados na região de Lavras - MG

2021 ◽  
Vol 4 (3) ◽  
pp. 117-124
Author(s):  
Anderson Henrique Venâncio ◽  
◽  
Bruna Azevedo Balduino ◽  
Fernanda Pereira ◽  
Francielly Corrêa Albergaria ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Analysis ◽  
Food Microbiology ◽  
Microbiology Laboratory ◽  
Coagulase Positive Staphylococcus

The study aimed to evaluate the physicochemical and microbiological quality of five brands of dulce de leche called A, B, C, D and E. The samples were collected in an establishment and taken to the Food Microbiology Laboratory. Aerobic mesophilic microorganisms, fungi, and yeasts, coagulase-positive staphylococcus (CPS) and enterobacteria were quantified. Temperature, pH and acidity were also determined. The results showed that the brands C, D and E are following the legislation. Regarding the physicochemical analysis were adequate. It is emphasized that there must be an inspection and the cleaning of utensils so that the food becomes safe in this way.

Microbiological performance and salmonella dynamics in a wastewater depuration pond system of southeastern spain

1995 ◽  
Vol 31 (12) ◽  
pp. 239-248 ◽  
Author(s):  
Ana Emparanza-Knörr ◽  
Francisco Torrella
Keyword(s):  
Fecal Coliform ◽  
No Reduction ◽  
Agar Medium ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Fecal Coliforms ◽  
Selective Media ◽  
E Coli ◽  
The Village ◽  
Final Effluent

The Salmonella presence and the microbiological quality indicators, total and fecal coliforms and coliphages of E. coli C, have been studied in a overloaded wastewater lagoon system treating urban wastewatrers of the village of Guardamar del Segura (Alicante, Spain). Classical microbiological technology to detect salmonellae was used, including pre-enrichment, enrichment, selective media plating and biochemical and serological confirmation. Water was physicochemically characterized according to COD, SS, temperature, pH and dissolved oxygen. The selective migration step through Rappaport-Vassiliadis semisolid agar medium was essential for the consistent detection of Salmonella in the different lagoon effluents. Total and fecal coliform levels of up to 105-106 MPN/100 ml were detected in the final effluent. High coliphage concentrations of 103-104 pfu/ml were also found in the effluent waters. Salmonella was always detected in 100 ml samples and eventually reached an order of value of 103 MPN/100 ml. Total coliform reduction was higher in the anaerobic ponds whereas fecal coliforms were more efficiently eliminated in the facultative (mostly “anoxic”) lagoons. Coliphage reduction was higher in the facultative lagoons when compared to the anaerobic ponds. On many occasions, no reduction or eventual increment of the concentration of salmonellae was detected in the effluents from the anaerobic ponds compared to concentrations of the patohogen in the influent raw wasterwaters. The possibility exists for a capacity of Salmonella to multiply in the anoxic phase of the wastewater treatment, but the presence of microorganisms in raw sewage waters which could maskSalmonella detection with the enrichment methodology employed cannot be ruled out.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
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.

VERMICOMPOSTING TECHNOLOGY FOR STABILIZING THE SEWAGE SLUDGE FROM RURAL WASTE WATER TREATMENT PLANTS

2008 ◽  
Vol 3 (1) ◽  
Author(s):  
V. Lina Cardoso ◽  
C. Esperanza Ramírez ◽  
E. Violeta Escalante
Keyword(s):  
Rural Communities ◽  
Sewage Sludge ◽  
Low Cost ◽  
Waste Water Treatment ◽  
Treatment Plant ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Nitrogen And Phosphorus ◽  
Sludge Management

There are problems associated with sludge management in small treatment plants (<10 L/s) located in rural communities, due to costly conventional technology for sludge stabilization. Many of these plants have only sludge drying beds. Mexican Institute of Water Technology has proposed developing suitable low-cost technologies, one of which is vermicomposting a biodegradation system using earthworms of the species Eisenia foetida (earthworm) which stabilize sludge and reduce its pathogenicity. The objective of this work is to present two case studies where vermicomposting technology has been applied in Mexico. The first study corresponds to a plant where 4.8 m3/month of sludge are produced; for these wastes, a vermicomposting system was built and installed. The second study is a treatment plant where 9 m3/month of sludge are produced; experimental tests were conducted with sludge and water hyacinth and a vermicomposting system was designed. The vermicomposts were analyzed using parameters defined by Mexican standards. In regards to stabilization, TVS was reduced by 38% and the microbiological quality of the vermicompost was Class A and B, with a reduction in fecal coliforms and Helminth eggs according to NOM-004-SEMARNAT-2002. A CRETI (Corrosivity, Reactivity, Explosivity, Toxicity and Ignitability) analysis (NOM-052-SEMARNAT-2005) was used to show that the process reduced the concentration of releasable sulfides. The agronomic quality of the vermicompost exhibited a high content of organic matter comparable to many organic manures and high content of nutrients such as nitrogen and phosphorus. It is concluded that it is possible to improve the conditions of sewage sludge management in small plants of rural communities with a minimum investment (less than $10,000.00 USD) and with a requirement of a minimum area of 60 to 70 m2 for a production of less than 9 m3/month of dehydrated sludge (80% humidity).

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