scholarly journals Microbiological Quality of High Quality Cassava Flour Produced from Selected Varieties of Low Postharvest Physiological Deterioration Cassava (Manihot esculenta Crantz)

2021 ◽  
pp. 27-35
Author(s):  
J. P. Alimi ◽  
S. A. Ahemen ◽  
K. O. Zaka ◽  
N. B. Yepshak ◽  
J. O. Alimi ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Human Consumption ◽  
Hammer Mill ◽  
High Quality ◽  
Manihot Esculenta Crantz ◽  
Standard Organization ◽  
Important Quality ◽  
Postharvest Physiological Deterioration ◽  
Range Test

The microbial properties of food are important quality characteristics of food materials as it relates directly with the health of the consumer. This study examined the microbiological properties of high quality cassava flours produced from low postharvest physiological deterioration (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high quality cassava flours produced were analyzed for total viable fungal and bacteria count, fungi isolated were further characterized and identified using molecular methods. Data obtained were subjected to one way analysis of variance (ANOVA) using SPSS 25.0 and significant means were separated applying Duncan multiple range test. The mold count ranged from 1.50±0.71 - 2.50±0.71 cfu/ml, with flour produced from IITA-TMS-IBA-011371 and TMEB 419 having the lowest count while the highest was recorded in IITA-TMS-IBA-011368, respectively. The yeast count ranged from 1.00±0.00 - 2.0±0.00 cfu/ml, with flours produced from IITA-TMS-IBA-070593 and IITA-TMS-IBA-011371 having the lowest count while the highest was recorded in flour from IITA-TMS-IBA-011368, respectively. The total viable bacterial and fungal count (microbiological quality) of the flours prepared from IITA-TMS-IBA-011368, IITA-TMS-IBA-070593, IITA-TMS-IBA-011412, IITA-TMS-IBA-011371 and TMEB 419 cassava varieties were within the permissible limit of the microbial load of food allowed for human consumption according to the Standard Organization of Nigeria and CODEX alimentraius.

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

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 Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Kenneth M. Mbae ◽  
Mercy K. Ndwiga ◽  
Fredrick G. Kiruki
Keyword(s):  
Cross Section ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Human Consumption ◽  
Microbial Quality ◽  
Protection Agency ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Food Borne

Raw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. The aim of this study was to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross section of roasted meat eateries in Kenya. The United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20–≤102 CFU/g), and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.

scholarly journals Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin

2021 ◽  
pp. 21-26
Author(s):  
Célestin C. K. Tchekessi ◽  
Christian T. R. Konfo ◽  
Roseline T. M. Bleoussi ◽  
Kévin C. M. Seho ◽  
Anayce A. M. Djogbe ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Anaerobic Bacteria ◽  
Microbiological Quality ◽  
Human Consumption ◽  
Limit Values ◽  
Health Quality ◽  
Dantokpa Market ◽  
And Staphylococcus Aureus ◽  
Southern Benin

The objective of this study is to contribute to improving the health quality of soy cheese produced and sold in Benin, through the evaluation of the microbiological quality of samples taken at the Dantokpa market in southern Benin. Samples were taken from the women producers and sellers of this cheese in this market. A total of two hundred and forty (240) samples were collected from five producer-sellers. The cheese samples were sent under suitable conditions to the laboratory where various microbiological analyzes were performed. The results revealed that salmonella, sulfite-reducing anaerobic bacteria (SRA), Escherichia coli and Staphylococcus aureus were absent in all samples. In contrast, aerobic mesophilic bacteria and total coliforms were present at loads above the limit values ​​established for food intended for human consumption. The microbiological quality of the products analyzed was generally unsatisfactory. Consequently, it is necessary to put in place a policy to raise awareness among producers-sellers of the markets on hygiene rules in order to guarantee the safety of consumers.

scholarly journals Impact Des Facteurs De Pollution Sur La Qualite Des Eaux De La Zone Aval De La Vallee De L’oued Nekor (Al-Hoceima, Maroc)

2017 ◽  
Vol 13 (3) ◽  
pp. 43
Author(s):  
Fouad Dimane ◽  
Khadija Haboubi ◽  
Issam Hanafi ◽  
Abdelouahad El Himri ◽  
Kaouthar Andaloussi
Keyword(s):  
Microbiological Quality ◽  
Nitrate Pollution ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
Well Water ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Al Hoceima ◽  
Total Bacteria

Water is a precious and essential natural resource for multiple uses. Its use for food or hygiene requires excellent physicochemical and microbiological quality. To assess the quality of well water for human consumption in the Al Hoceima region which is located in North of Morocco, a physico-chemical and bacteriological control was carried out on the basis of 10 water samples from wells in this area. The analyzes were performed on these samples by measuring the following physic-chemical parameters: temperature, pH, electric conductivity (EC), chloride (Cl -),dissolved oxygen, nitrate (NO3 -), and possibly seeking unwanted bacteria (total bacteria, total coliforms, fecal coliforms, fecal streptococci). The samples were analyzed systematically to measure all the physicochemical indicators of pollution. Correlation between pollution parameters were conducted to give a reponse element on the main causes pollution. The results performed analysis, revealed a pollution of an agricultural origin. This is confirmed by the maximum levels of chlorides, which exceed 2640 mg/l, thereby explaining the high conductivity levels (4800μs/cm). In addition 14% of analyzed wells have nitre levels 50mg/l nitrate pollution a not alarming. However, if a pollution of agricultural origin is mentioned, the lithological contribution can not be neglected on the results obtained.

Meat and carcass quality of Dexter cattle compared with that of suckler, Charolais-cross calves: a preliminary study

2019 ◽  
Vol 59 (5) ◽  
pp. 986 ◽  
Author(s):  
K. Giller ◽  
I. D. M. Gangnat ◽  
P. Silacci ◽  
J. Messadene-Chelali ◽  
M. Kreuzer ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
High Price ◽  
Lower Body ◽  
High Quality ◽  
Confounding Effect ◽  
Trained Panel ◽  
Important Quality ◽  
Preliminary Study

Tenderness, flavour and colour are the most important quality traits of beef that are influenced by breed and age. Suckler calves (SC) produce very tender, high-quality meat. Extensively growing, small-framed breeds are known for high-quality beef, but information about the particularly small Dexter cattle (D) is yet unavailable. Eight D and seven Charolais-crossbreed SC were kept for 11 weeks on alpine pastures to be able to compare their meat quality. The SC were kept with their dams. The animals of the two breeds were slaughtered at different ages (D: 15 months and SC: 7 months) consistent with their respective production system conventions. Although this meant that age and breed effects were confounded, slaughter took place at the same carcass fatness score, thereby avoiding a confounding effect on meat quality. Quality of the carcass and of two muscles (M. biceps femoris, M. longissimus thoracis) was analysed. Despite being older, D had lower body and carcass weights, dressing percentage and bodyweight gains than SC. Dexter meat was darker than SC meat. Shear force did not differ between D and SC in the M. longissimus thoracis but was higher in the M. biceps femoris from D than from SC. Sensory analysis by a trained panel demonstrated an overall preference for D meat, associated with more favourable flavour and juiciness. Tenderness was not rated differently. Despite the unfavourable darker colour of D compared with SC meat, its characteristic flavour might attract consumers in a high-price niche market. For a more comprehensive characterisation, sensory evaluation of additional muscles is required. Additional measurements on a larger number of animals and muscles are required.

scholarly journals The effect of container-biofilm on the microbiological quality of water used from plastic household containers

2003 ◽  
Vol 1 (3) ◽  
pp. 101-108 ◽  
Author(s):  
P. Jagals ◽  
C. Jagals ◽  
T. C. Bokako
Keyword(s):  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Human Consumption ◽  
Microbiological Contamination ◽  
Supply Source ◽  
E Coli ◽  
Quality Of Water ◽  
Storage Containers

Studies in Southern Africa have shown that even when microbiologically safe water is supplied to developing communities at communal standpipes, contamination by high numbers of pathogenic microorganisms may occur during the processes of fetching water from the supply source and storage during use at home, rendering such waters unsafe for human consumption. This study investigated the occurrence of biofilm in PVC storage containers as one possible reason for this deterioration, using heterotrophic bacteria and total coliform counts as well as turbidity as indicators. A second objective was to determine whether biofilm in water-storage containers could contribute to hazardous microbiological contamination indicated by Escherichia coli and Clostridium perfringens. Results indicated that increased microbiological contamination is associated with biofilm. The biofilm harbours heterotrophic bacteria, total coliforms and C. perfringens. E. coli could not be associated directly with the levels of biofilm in containers but rather appears to be introduced intermittently from the ambient domestic environment. When dislodged with the biofilm, these bacteria contributed substantially to the deterioration of the microbiological quality of supplied water stored in plastic containers.

scholarly journals QUALIDADE MICROBIOLÓGICA DAS CASCAS DO CAULE DE Tabebuia avellanedae Lor. ex Griseb. COMERCIALIZADAS EM SÃO LUÍS/MARANHÃO

2001 ◽  
Vol 2 (2) ◽  
Author(s):  
Flavia Maria Mendonça Do Amaral ◽  
Luís Marcelo Vieira Rosa ◽  
Denise Fernandes Coutinho ◽  
Luís Henrique Gonçalves ◽  
Maria Nilce Ribeiro
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Fumigatus ◽  
Aspergillus Flavus ◽  
Microbiological Quality ◽  
Simple Random Sampling ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Public Markets ◽  
Popular Medicine

A qualidade das cascas do caule de Tabebuia avellanedae Lor. ex Griseb. (Bignoniaceae), conhecida como pau d’arco roxo, largamente empregada na prática popular, foi avaliada realizando-se análise qualitativa de pesquisa para fungos. Em mercados públicos da capital maranhense foi realizada amostragem aleatória simples das bancas de venda de plantas para uso medicinal, totalizando doze bancas selecionadas. No período de setembro/2000 a fevereiro/ 2001, amostras das cascas do caule Tabebuia avellanedae, foram adquiridas, por compra, em triplicata, nessas localidades. Na análise microbiológica, fragmentos uniformes das amostras comerciais foram inoculados em placas com meios ágar Sabouraud dextrose e ágar batata, mantidas em temperatura ambiente de 5 a 7 dias. Ocorrido crescimento de colônias de fungos, realizou-se a técnica de microcultivo em lâmina, utilizando lactofenol azul de algodão como corante. A identificação das espécies de fungos foi fundamentada na morfologia macroscópica das colônias e no estudo dos órgãos vegetativos e de frutificação do fungo cultivado pela técnica de microcultivo. Foram identificados fungos Absidia ssp., Rhizopus ssp., Penicillium ssp., Aspergillus flavus, Aspergillus fumigatus e Aspergillus niger, este último presente em todas as amostras analisadas. Os resultados comprovam a má qualidade das amostras comerciais de pau d’arco roxo comercializadas em mercados de São Luís/MA; comprovando-se fungos não permitidos pela legislação vigente e literatura especializada; expondo o consumidor ao risco real de utilização de droga vegetal imprópria para o consumo, evidenciando-se, assim, a necessidade da adoção de programa de fiscalização, vigilância e controle de qualidade domaterial vegetal disponibilizado para comercialização para fins medicinais em mercados. MICROBIOLOGICAL QUALITY OF WOOD BARKS OF Tabebuia avellanedae Lor. ex Griseb. COMMERCIALIZED IN SÃO LUÍS/MARANHÃO Abstract The quality of wood barks of Tabebuia avellanedae Lor. ex Griseb. (Bignoniaceae), known as “pau d’arco roxo”, widely used in popular medicine, was evaluated by means of qualitative analysis of fungus. In public markets of the Maranhão capital it was carried through a simple random sampling of the sales banking of herbal medicinal, totaling twelve selected banking. During September/2000 to February/2001 samples of wood barks of Tabebuia avellanedae were acquired, by purchase in triplicate. In the microbiological analysis, uniform fragments of these commercial samples were inoculated in dishes with agar Sabouraud dextrose and agar potato held at room temperature from 5 to 7 days. After the growth in colonies of fungus, microcultive in lamina was made having blue lactophenol of cotton as ink. Identification of species of fungus was based on macroscopic morphology of colonies in the study of vegetative organs and of fructification ofmicrocultive cultivated fungus. Absidia ssp., Rhizopus ssp., Penicillium ssp., Aspergillus flavus, Aspergillus fumigatus e Aspergillus niger were identified, being this last one present in all analyzed samples. The results proved the bad quality of the samples of “pau d’arco roxo” commercialized at markets in São Luís/ MA; also proven not allowed fungus by legislation in validity and specialized literature, exposing customers to risks of using vegetal drugs which are unfit for human consumption, which evidences therefore the need of a program of inspection, vigilance and quality control of vegetal drugs available for sale with medicinal aim at market places.

scholarly journals Assessment of Microbiological Quality of Fresh-cut, Processed and Preserved Mushrooms Available in and Around Dhaka City

1970 ◽  
Vol 27 (2) ◽  
pp. 42-45
Author(s):  
AS Mustafa Kamal ◽  
Fauzia Begum ◽  
Abul Khair
Keyword(s):  
Fecal Coliform ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Products ◽  
Point Of View ◽  
Human Consumption ◽  
Dhaka City ◽  
Canned Food ◽  
E Coli

The results revealed that 40% of fresh mushrooms, 93% of processed and preserved mushroom samples including mushroom-based food products were safe for human consumption from bacteriological point of view. The highest bacterial load recorded was 8.7 × 108 cfu / gm in the samples collected from Sutrapur area of Dhaka city. The results also indicated that 27, 13, 13 and 7% of the fresh mushrooms were contaminated with coliform, fecal coliform, E. coli and Salmonella sp. respectively. Thus those mushroom samples were not up to the mark for consumption, considering safety and sanitation point of view. In case of processed mushrooms and mushroom-based food products the results showed that 20% of dried mushrooms were contaminated with both coliform and fecal coliform, 7% of powdered mushrooms were contaminated with only coliform and 13% of mushroom soup powder were contaminated with coliform, E. coli and Salmonella sp. In case of preserved mushrooms, it was found that 7% of the canned mushrooms had count <10 cfu/gm which was unacceptable as per specifications for the canned food. However, the results also revealed that coliform, fecal coliform, E. coli and even Salmonella sp. were not detected in preserved mushrooms examined.DOI: http://dx.doi.org/10.3329/bjm.v27i2.9170 BJM 2010; 27(2): 42-45

scholarly journals Elaboración Sostenible de Harina de Chile Jalapeño (Capsicum annuum L.) Mediante Secado Solar Tecnificado

2018 ◽  
Vol 14 (30) ◽  
pp. 15
Author(s):  
Gustavo Antonio Pech-González ◽  
Érika Guadalupe Ceballos-Falcón ◽  
Nicolás González-Cortés ◽  
Román Jiménez-Vera
Keyword(s):  
Capsicum Annuum ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Human Consumption ◽  
Solar Drying ◽  
Drying Time ◽  
Capsicum Annuum L ◽  
Zinc Sheet ◽  
Protected Natural Areas

Jalapeño pepper (Capsicum annuum L.) is a crop in protected natural areas of Tabasco, Mexico. Solar drying is a non-polluting energy that is applicable to food processing. This paper focuses on comparing the microbiological quality of dehydrated jalapeño peppers by means of three methods: direct solar (SD), electric stove (EE), and experimental solar dryer (SSE). SD drying was carried out in zinc sheet by conduction. The drying in EE was at a temperature of 70°C and the SSE has an internal temperature of 43 ° C ± 2 ° C. The dehydrated chiles were crushed in artisanal equipment, and the flour was stored in tightly closed glass containers at room temperature (22-28 ° C). The drying time was lower in the EE (7 h), followed by the SSE (8 h) and the SD (18 h). With EE, the lowest microbial load was obtained and with SD, the highest was obtained. The flour obtained with the SSE presented a concentration of microorganisms within the Mexican norms: total coliforms (25 CFU / g), Staphylococcus aureus (62 CFU / g), and aerobic mesophiles (57 CFU / g). Although the drying time and the microbial load were lower with the EE, the SSE allowed the elaboration of jalapeño pepper flour with the microbiological quality required for human consumption. Technified solar drying is a sustainable alternative for the dehydration of foods in tropical countries.

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