Raw Milk as a Potential Source of Food Poisoning Outbreaks

In Africa, the use of poor and unhygienic methods for animal milking and milk processing that leads to spoilage of milk by microbes affects the production of milk and dairy products, especially in the small scale and local processing plants. This study was conducted to analyze the quality and safety of raw milk collected from six different towns in Kwami local government area of Gombe State, Nigeria. The samples were serially diluted using ten-fold dilution and used aliquot 1 ml to inoculate the appropriate media using pour plate technique. The total viable count for bacteria in CFU/ml on plate count agar (PCA) was highest in sample E from U/Anchau with an average of total viable count of 3.8x104 CFU/ml, followed by 3.0x104 CFU/ml in sample B (Dirri), then 2.8x104 CFU/ml in sample D from Burakosuma, 2.5x104 CFU/ml in sample F from Dun urji, 2.3x104 CFU/ml in sample C from Zanbe with least count from sample A at Bele as 1.8x104 CFU/ml. Five (5) bacterial species of public health importance were isolated and identified using biochemical tests namely; Enterobacter sp., Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus and Salmonella sp.. Out of the organisms isolated, Enterobacter sp. had the highest occurrence of 93% (n=280), then Yersinia enterocolitica 90% (n=270), E. coli 70% (n=210), S. aureus 57% (n=170), and finally Salmonella sp. 23% (n=70). Based on the microbiological outcomes, preventive measures for milking and processing that focus on training of farmers and dairy employees for the improvement of the hygiene of local milk and dairy production chain should be defined.

Aspergillus flavus: A degrader of commercial brake fluids

The role of; Aspergillus flavus during the deterioration of brake fluids; was identified. The impact of; A. flavus on used and unused brake fluids; were studied. This research was carried out at the University of Port Harcourt from September 2019 to November 2020. Abro and Jenox DOT3 brake fluids were the samples used for this research. The sample included their unused and used counterpart. Tests to identify microorganisms and physico-chemical parameters; were done. Total viable count, pH and optical density; were tested to check for the level of biodeterioration. Biodeterioration rate was more in Jenox brake fluid than Abro brake fluid. Aspergillus flavus is a major biodegrader in the brake fluid samples. Total viable count and optical density increased as the days progressed during biodeterioration while pH decreased. Brake fluid is an essential fluid needed by most vehicles to function. It is necessary to top-up brake fluid or substitutes; at the appropriate time. No two brands of brake fluid are the same. Therefore, it is advisable not to mix.

Microbiological Air Monitoring and Long-Term Evaluations of Selected Urban Areas in the City of Tirana

The described experimental study, performed over the years, includes the quantitative and qualitative monitoring of the presence of microorganisms of air in outdoor and indoor environments of the Albanian Capital, Tirana, during a time when large demographic movements, accompanied by important urban interventions and infrastructural changes, have been part of our lives. A project, part of the National Program in Biotechnology (R & D—the year 2000), was the first support to obtain a database on microbiological air pollution in selected urban areas in Tirana and isolate and identify specific air microbial pollutants. The results obtained were an incentive to continue further with additional scientific evaluation monitoring research, which included the years 2011 to 2015 and then those of 2016–2020. Over the years, there has been a significant reduction in pollutant microbial loads (for selected outdoor areas of the center of Tirana, the total discovered loads decreased from values of the order 105–106, to currently about 102, for the same areas). A fluctuation in indoor microbial loads was observed in many cases. Additionally, a prominent presence of typical environmental fungi pollutants such as Aspergillus niger, Aspergillus flavus, Aspergillus terreus, as well as bacterial pollutants, cocci, and bacilli (typical Bacillus megatherium) was identified during a Total Viable Count (TVC) and other microbiological tests of identification.

Evaluation of steam-ultrasound decontamination on naturally contaminated broilers through the analysis of Campylobacter, total viable count, and Enterobacteriaceae

Combined steam-ultrasound process was investigated for decontamination of freshly slaughtered broilers. Combined steam-ultrasound was delivered simultaneously through specially designed nozzles. The nozzles were installed inside of a constructed machine that allowed for continuous processing. The aim of this study was to evaluate the decontamination effect of the steam- ultrasound application with a capacity of 10,500 birds/hour on naturally contaminated broilers, using three different skin sampling areas for microbial analysis (back, breast and the neck skin). Microbial analysis of Campylobacter , Enterobacteriaceae and Total Viable Count (TVC), was performed pre- and -post steam-ultrasound treatment. A total of 648 skin samples were analyzed for Campylobacter and a total of 216 samples were analyzed for Enterobacteriaceae and TVC. R esults showed significant (p<0.001) Campylobacter reductions of 0.8 log, 1.1 log and 0.7 log, analyzed from skin samples taken from the back, breast and the neck, respectively. Significant reductions of Enterobacteriaceae (p<0.001) by 1.6 log, 1.9 log and 1.1 log and significant reductions of TVC (p<0.001) by 2.0 log, 2.4 log and 1.3 log were found on back, breasts and neck, respectively. Refrigeration effect on Campylobacter numbers pre- and post- steam-ultrasound treatment and incubation at 4°C for eight days was determined in a small trial with 12 samples. Results showed significant (p<0.01) reductions of 0.9 log analyzed on breast skin samples, and 0.7 log reduction (p<0.05) on neck skin samples. Results in this study showed that significant bacteria reduction was achieved on three different surface areas on broilers at a slaughter-speed of 10,500b/h with temperatures over 80°C. The rapid treatment of less than 1.5s exposure time per bird chamber, makes this technology potentially suitable for modern and fast poultry processing lines.

The influence of modified atmosphere packaging on shelf life of ćevapčići

The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

Salivary Cortisol as a Stress Biomarker and Total Viable Count of Salivary Bacterial Microbiome among COVID-19 Patients

Background: The COVID-19 virus outbreak had a massive effect on many parts of people's lives, as they were advised to quarantine and lockdown to prevent the virus from spreading, which had a big impact on people's mental health, anxiety, and stress. Many internal and external factors lead to stress. This negatively influences the body's homeostasis. As a result, stress may affect the body's capacity to use energy to defend against pathogens. Many recent investigations have found substantial links between human mental stress and the production of hormones, prohormones, and/or immunological chemicals. some of these researches have verified the link between stress and salivary cortisol levels. The aim of this study is to measure salivary cortisol as a stress biomarker as well as a total viable count of salivary bacterial microbiome among COVID-19 patients. Materials and methods: a sample of 84 adults patients was collected who were divided into two groups: the COVID-19 group consists of 42 patients and the COVID-19 free group which consists of 42 subjects. All subjects undergo a PCR test to confirm their health status. The collection of Un-stimulated saliva was done. Laboratory investigations were carried out to measure the total viable count of the salivary bacterial microbiome by culturing on Brain Heart Infusion Agar and to evaluate the salivary cortisol level using cortisol kit (Elecsys Cortisol II). Results: SPSS version 21 was used for statistical analysis. According to the statistical analysis, the salivary cortisol and total viable count of salivary bacterial microbiome values were substantially greater in the COVID-19 group than in the COVID-19 free group. Conclusion: A positive association was found between salivary cortisol and the total viable count of the salivary bacterial microbiome. So, when the concentration of salivary cortisol is elevated in the COVID-19 group, the level of the total viable count of the salivary bacterial microbiome is also elevated.

The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract.Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.

Cluster Analysis Classification of Honey from Two Different Climatic Zones Based on Selected Physicochemical and of Microbiological Parameters

The geographical origin of honey affects its composition, which is of key importance for the health-promoting properties and safety of the product. European regulations clearly define the physicochemical requirements for honey that determine the microbiological quality. On the other hand, legislation abolishes microbiological criteria. In the study 40 honey samples originating from two different climatic zones were analyzed. The water content, pH, water activity analysis and the microbiological quality of honey samples have been tested using the reference plate method (total viable count, yeast and molds, lactic acid bacteria, Bacillus spp.). The cluster classification showed that total viable count of bacteria could be used as a measure alternative to the count of Bacillus spp. and 70% of honeys from the tropical climate zone had different microbiological quality than honeys from the temperate climate zone but still under the level 3.0 log cfu/g. The study has revealed that geographical origin of honey may significantly affect the quality and safety of honey. It was considered that water content can be the most informative and handy marker of the microbiological quality of honeys. Analysis of lactic acid bacteria showed temperate climate zone honeys as a source of beneficial bacteria in the diet.

Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status

To evaluate and anticipate the microbial changes of silver carp (Hypophthalmichthys molitrixi) during cold storage (0, 5, 10, 15 & 21 day) at different sous vide processing temperatures (60, 65, 70, and 75 °C), changes in microbial load of Enterobacteriaceae, Lactic Acid bacteria (LAB), Pseudomonas, Psychrotrophs, and total viable count (TVC) were considered. A radial basis function neural network (RBFNN) model was established to predict the changes in the microbial content of silver carp. The critical temperature for inactivation of Enterobacteriaceae and lactic acid bacteria was 65 °C and for Pseudomonas and Psychrotrophs was 70 °C and the highest value (75 °C) was observed for the total viable count. In samples processed at 75 °C, the presence of Enterobacteriaceae, Pseudomonas and Psychrotrophs were not detectable up to 15 days of storage and lactic acid bacteria were not detectable even at the end of the storage period. The optimal ANN topology for modeling Enterobacteriaceae, Pseudomonas, and Psychrotroph contained 9 neurons in the hidden layer, but for TVC and LAB, it was 14 neurons.