scholarly journals Microbiological Compliance Assessment of Imported Frozen Fishes and Local Fresh Chilled Fishes Marketed in Northern Benin (West Africa)

2019 ◽  
pp. 1-11
Author(s):  
A. Belco Latifou ◽  
I. Imorou Toko ◽  
P. U. Tougan ◽  
L. Djibril ◽  
A. I. Gouda ◽  
...  
Keyword(s):  
Clarias Gariepinus ◽  
Microbiological Quality ◽  
International Standards ◽  
Fecal Coliforms ◽  
Health Concern ◽  
Hygiene Practices ◽  
Colony Forming Units ◽  
Frozen Fish ◽  
Aerobic Flora

Since the food safety and the foodborne diseases are becoming a main health concern in developing countries, the aim of this study is to determine, in accordance with the specific international standards, the compliance of the main frozen imported fish and fresh chilled fishes marketed and consumed in Northern Benin. From December 18 to March 5, 2019, the microbiological quality of the two main imported frozen fish (Scomber scombrus and Trachurus trachurus) and the two main freshwater fish locally produced (Clarias gariepinus and Oreochromis niloticus) and marketed in Benin were analysed in accordance with ISO standards specific to each germ counted as Colony-Forming Units (CFU). The Mesophilic aerobic flora and fecal coliforms loads in fresh chilled fishes (256,577 and 349.6 CFU, respectively) are significantly higher (p<0.05) than in the frozen fish (143,620 and 157.0 CFU, respectively) marketed in the northern Benin. T. trachurus seems more contaminated (p<0.01) by these germs than S. scombrus, and O. niloticus showed significantly higher loads (p<0.01) of these bacteria than the C. gariepinus. No salmonella colony was observed in all the samples, and in the fresh and frozen fish, Staphylococcus aureus (11.27 and  10.77 CFU, respectively) and Sulfite-Reducing Anaerobes (0.38 and  0.38 CFU, respectively) loads showed no significant differences (p>0,05) both between origin and between species. However,  the microbiological quality of all fish both imported frozen  fishes and fresh fishes analysed during this study have not comply with the requirements of the standard AFNOR (2000) specific to frozen fish and fresh chilled fish. They are so classified as “unsatisfactory hygienic” due to their very high fecal coliforms loads. It would therefore be interesting to raise awareness among stakeholders in the marketing system for fish products on good hygiene practices and the HACCP approach. 

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 &lt;3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Chemical and microbiological quality of desalinated waters in Birjand city, Iran

2018 ◽  
Vol 9 (1) ◽  
pp. 64-70 ◽  
Author(s):  
Ali Naghizadeh ◽  
Mohammad Kamranifar ◽  
Fatemehsadat Masoudi ◽  
Mohammad Reza Nabavian
Keyword(s):  
Microbiological Quality ◽  
Quality Parameters ◽  
The Body ◽  
International Standards ◽  
National Standards ◽  
Fecal Coliforms ◽  
World Health ◽  
Residual Chlorine ◽  
Treated Water

Abstract The importance of water in everyday life is clear for humans and living creatures. In addition to supplying the water required for the body, it also contains necessary minerals. An increase or decrease in these minerals is responsible for various diseases and problems. Due to the growing consumption of treated water in Birjand, Iran and the need for the continuous monitoring of the quality of treated water, this descriptive research aimed to determine the chemical and microbiological quality of treated water of desalination stations in Birjand from September 23rd, 2015 to March 19th, 2016 (autumn and winter). Samples were directly taken from the desalination stations of Birjand. Physical and chemical tests were performed according to the Standard Methods. The results were compared with national standards as well as World Health Organization (WHO) guidelines. The results showed that almost all measured chemical and bacterial characteristics were less than the national and international standards. Also, the samples were standard in terms of coliforms and fecal coliforms. In some stations the concentrations of free residual chlorine and also magnesium were higher than standards. Therefore, periodic investigation of quality parameters is recommended in all desalination stations to reflect the results to authorities.

Effectiveness of Trimming and/or Washing on Microbiological Quality of Beef Carcasses

1995 ◽  
Vol 58 (10) ◽  
pp. 1114-1117 ◽  
Author(s):  
R. K. PRASAI ◽  
R. K PHEBUS ◽  
C. M. GARCIA ZEPEDA ◽  
C. L. KASTNER ◽  
A. E. BOYLE ◽  
...  
Keyword(s):  
Control Point ◽  
Microbiological Quality ◽  
Effective Control ◽  
E Coli ◽  
Beef Carcasses ◽  
Colony Forming Units ◽  
Plate Counts ◽  
Commercial Processing ◽  
Being Moved

Beef carcass sides (n = 48) were selected randomly on three different days in a commercial processing facility and microbiologically analyzed before being moved to the cooler. Four types of samples were obtained per side from the inside round area: no trim and no wash (NTNW); trim, but no wash (TNW); trim and wash (TW), and no trim but wash (NTW). A flame-sterilized knife, forceps, and scalpel were used for each trimming treatment and sampling. Significant differences (P &lt; 0.05) were observed in mean aerobic plate counts (APCs) between treatments. The greatest reduction in APC (log10 colony forming units [CFU] per cm2) was observed in TNW samples followed by TW and NTW, with the corresponding mean APC reductions relative to NTNW being 3.0, 0.9, and 0.3, respectively, indicating that trimming can be an effective control point in reducing bacterial contamination in the slaughter process. Although TNW samples, had the lowest counts, samples from the same location after wash (TW) had counts 2 log cycles higher than TNW samples. These results indicate that washing spreads contamination to adjacent carcass sites. However, washing of carcasses was effective in lowering microbial populations relative to the NTNW treatment. Escherichia coli and coliform counts in all samples were low (0.03 to 0.4 log10 CFU/cm2); however, the mean E. coli or coliform count in NTNW samples was higher (P &lt; 0.05) than those in the rest of the treatments.

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 (&lt;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).

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals Analyse des pratiques d’hygiène et de fabrication et évaluation de la qualité du Mashanza dans 12 unités de production au Sud-Kivu

2019 ◽  
Vol 42.3 ◽  
pp. 7314-7329
Author(s):  
Cirhuza Matabaro ◽  
Busime Munamire ◽  
Walangululu Jean ◽  
Sumbu Zola ◽  
Birali Mwamini
Keyword(s):  
Physicochemical Analysis ◽  
Microbiological Analysis ◽  
Faecal Coliforms ◽  
Process Variability ◽  
E Coli ◽  
Hygiene Practices ◽  
Bonnes Pratiques ◽  
Fresh Cheese ◽  
Aerobic Flora

Le Mashanza est un fromage frais traditionnel produit à l’Est de la RDC particulièrement au Sud-Kivu. Malheureusement, sa production est demeurée artisanale, malgré son importance commerciale et les pratiques différant d’un endroit à un autre. L’objet de la présente étude est de diagnostiquer l’état sanitaire et les pratiques de fabrication de ce produit. 12 unités de fabrication localisées dans les territoires de Kabare, Kalehe, Uvira et Walungu ont servi de sujet d’études. La méthode des 5 M a permis de classer les divers facteurs susceptibles de contribuer à la dépréciation de la qualité du Mashanza. Les résultats ont montré que la majorité des unités de fabrication sont de type artisanal et ne sont pas conformes sur le plan des installations et de l’assainissement. Les équipements utilisés sont rudimentaires. Le personnel est peu instruit et n’a pas été formé aux bonnes pratiques de fabrication et d’hygiène. Les résultats de l’analyse physico-chimique des produits montrent des valeurs comprises entre 31,1% et 48,8% pour la matière sèche, 3,5 et 3,9 pour le pH, de 0,87 et 0,95 pour l’Aw et de 41,5 et 100,8°D pour l’acidité, traduisant entre autres l’influence de la variabilité des procédés sur la qualité du Mashanza. L’analyse microbiologique révèle une flore aérobie mésophile totale variant entre 4 et 8.102 ufc/ml pour le lactosérum et 0 et 9,8.10² ufc/g pour le Mashanza. Le lactosérum accuse la présence des coliformes : E.coli, S.aureus, les germes anaérobies sulfito-réducteurs, les levures et les moisissures. Leur dénombrement montre des valeurs variant entre 0 et 1,4.10² ufc/g pour les coliformes totaux, 0 et 36 ufc/g pour les coliformes fécaux, 0 et 1,6.10² ufc/g pour E. coli; 0 et 1,2.103, ufc/ml pour les anaérobies sulfito-réducteurs et entre 0 et 1,5.103. ufc/g pour les levures et les moisissures. Salmonella sp. est absent de tous les échantillons de lactosérum et de Mashanza. En général, de « Mashanza » est satisfaisante. Les résultats obtenus permettent d’orienter les producteurs et les chercheurs sur les facteurs pouvant déprécier la qualité du Mashanza et sur lesquels on peut agir. ABSTRACT Mashanza is a traditional fresh cheese produced in eastern DRC, particularly in South Kivu. Unfortunately, its production has remained artisanal, despite its commercial importance and practices differ from one place to another. The purpose of this study is to diagnose the health status and manufacturing practices of this product. 12 manufacturing units located in the Kabare, Kalehe, Uvira and Walungu territories were used as subjects of study. The 5M method classified the various factors that may contribute to the depreciation of the quality of the Mashanza. The results showed that the majority of manufacturing units are of the artisanal type and are not compliant in terms of facilities and sanitation. The equipment used is rudimentary. The staff is poorly educated and has not been trained in good manufacturing and hygiene practices. The results of the physicochemical analysis of the products show values between 31.1% and 48.8% for the dry matter, 3.5 and 3.9 for the pH, of 0.87 and 0.95 for Aw and 41.5 and 100.8 ° D for acidity, reflecting, among other things, the influence of process variability on Mashanza quality. The microbiological analysis reveals a total mesophilic aerobic flora varying between 4 and 8 × 10 2 cfu / ml for whey and 0 and 9.8 × 10 2 cfu / g for Mashanza. The whey accuses the presence of coliforms: E. coli, S.aureus, anaerobic sulphite-reducing germs, yeasts and moulds. Their enumeration shows values ranging between 0 and 1.4 × 10 2 cfu / g for total coliforms, 0 and 36 cfu / g for faecal coliforms, 0 and 1.6 × 10 2 cfu / g for E. coli; 0 and 1.2.103, cfu / ml for the sulphito-reducing anaerobes and between 0 and 1.5.103. ufc / g for yeasts and moulds. Salmonella sp. is absent from all whey and Mashanza samples. In general, Mashanza is satisfactory. The results obtained make it possible to guide producers and researchers on the factors that can degrade the quality of Mashanza and that can be acted on.

scholarly journals QUALITY EVALUATION OF SOME BOTTLED WATERS AVAILABLE IN IRAQI MARKET

2021 ◽  
Vol 25 (4) ◽  
pp. 13-22
Author(s):  
Mohammed A. Rashid ◽  
◽  
Nagam O. Kariem ◽  
Keyword(s):  
Quality Evaluation ◽  
Trade Mark ◽  
International Standards ◽  
The Other ◽  
Fecal Coliforms ◽  
Physical Chemical ◽  
Trade Names ◽  
Ph Range ◽  
Physical And Chemical

This study was intended to evaluate the quality of some bottled waters available in Iraqi market, by testing their physical, chemical and biological characteristics. These samples produced by four companies during the period of December- 2016 to April-2017. The selected companies had the biggest sells and were under the trade names of AlluLua, Ala, Alwafi, and Venesia. The results showed that most bottled waters samples characteristics were in compliance with Iraqi and international standards, with some superiority in water quality for the trade mark Allulua upon the other companies, but the trade mark Ala was at the end of the list of quality rank. All the tested samples showed clean bacteriological results for coliforms as pollution indicators and fecal coliforms (all tests MPN was less than 1.1). The other physical and chemical characteristics showed pH range of 6.21 ~ 7.7, TDS of 12.81 ~ 126.88 mg/L, Ca of 0.24 ~ 25.5 mg/L, Mg of 3.2 ~ 13.1 mg/L, Na of 0.92 ~ 23 mg/L, K of 0 ~ 0.39 mg/L, Hardness of 3.8 ~ 38.2 mg/L, and chloride of 3.55 ~ 35.5 mg/L.

scholarly journals CALIDAD MICROBIOLÓGICA DE Ulva lactuca Y Ulva clathrata (CHLOROPHYTA) DE LA COSTA DE LA PAZ, B.C.S., MÉXICO

2008 ◽  
Vol 23 (1-2) ◽  
pp. 35
Author(s):  
R. N. Águila-Ramírez ◽  
C. J. Hernández-Guerrero ◽  
S. Rodríguez-Astudillo ◽  
R. Guerrero-Caballero
Keyword(s):  
Water Quality ◽  
Microbiological Quality ◽  
Marine Organisms ◽  
Ulva Lactuca ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
La Paz ◽  
Ecological Criteria ◽  
Ulva Clathrata

Microbiological quality of Ulva lactuca and Ulva clathrata (Chlorophyta) along the coastline of La Paz, B.C.S., México Total, fecal coliforms and the enterococcus group in Ulva lactuca and U. clathrata were measured in four localities of the coastline of La Paz, B.C.S, Mexico. Levels of fecal coliforms in water were below the standard of the Ecological Criteria of Water Quality (EC-WQ) which indicates a healthy La Paz inlet (below 200 MPN/100ml). Values of fecal coliforms in algae were below the NOM-031-SSA1-1993 levels determined for marine organisms destined for human consumption. These values were high only in few months. No enterococci were detected in the samples.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

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