Use of multivariate analysis for the improvement in prediction accuracy of bacterial aerobic plate count by flow cytometry

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 472-476 ◽  
Author(s):  
Mizuki Tsuta ◽  
Yasuhiko Sasaki ◽  
Ikuo Takeuchi ◽  
Hideki Nakamoto ◽  
Jun Ishikawa ◽  
...  
2014 ◽  
Vol 15 (3) ◽  
pp. 157-164 ◽  
Author(s):  
Mizuki TSUTA ◽  
Yasuhiko SASAKI ◽  
Ikuo TAKEUCHI ◽  
Hideki NAKAMOTO ◽  
Jun ISHIKAWA ◽  
...  

Sensors ◽  
2021 ◽  
Vol 21 (3) ◽  
pp. 1001
Author(s):  
Sooin Huh ◽  
Hye-Jin Kim ◽  
Seungah Lee ◽  
Jinwoo Cho ◽  
Aera Jang ◽  
...  

This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.


2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.


1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.


1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.


2017 ◽  
Vol 4 (8) ◽  
pp. 323-331 ◽  
Author(s):  
Bhaskar Chandra Majumdar ◽  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Murshida Khan ◽  
A. K. M. Azad Shah

An investigation was carried out to compare the physical, chemical, microbiological and sensory properties of three freshwater dried fish products of Wallago attu Bloch & Schneider, 1801 (Siluriformes: Siluridae), Channa striatus (Bloch, 1793) (Perciformes: Channidae) and Glossogobius giuris (F. Hamilton, 1822) (Perciformes: Gobiidae). The traditionally sun dried fishes were collected from Kawran Bazar Fish Market, Dhaka, Bangladesh. Results showed that the water reconstitution properties varied among the dried fishes where maximum rehydration was observed in the C. striatus at room temperature, 40 oC and 60 oC. Moisture content of W. attu, C. striatus and G. giuris were 22.70% +/- 0.45%, 18.75% +/- 0.58% and 21.93% +/- 0.54%, respectively; the protein content were 61.85% +/- 0.99%, 66.44% +/- 1.02% and 62.83% +/- 0.87%, respectively; the lipid content were 6.21% +/- 0.93%, 6.81% +/- 0.72% and 5.98% +/- 0.55%, respectively, and the ash content were 6.79% +/- 1.11%, 6.49% +/- 1.29% and 7.83% +/- 0.98%, respectively. Peroxide value, acid value, pH, TVB N value and aerobic plate count were found to be highest in W. attu followed by G. giuris and C. striatus. Results of this study revealed that traditionally sun dried fish products were acceptable quality in terms of physico-chemical, microbiological and sensory aspects.


Blood ◽  
2019 ◽  
Vol 134 (Supplement_1) ◽  
pp. 5841-5841
Author(s):  
Jose Angel Hawing ◽  
Olga Graciela Cantu Rodriguez ◽  
Andrés Gómez-De León ◽  
Consuelo Mancias ◽  
Luz del Carmen Tarín Arzaga ◽  
...  

Bone marrow (BM) aspiration plays an important role in hematologic malignancies diagnosis. Access and cost of diagnostic flow cytometry remains a problem in low and middle-income countries. In this context, morphological diagnosis by BM smear often represents the only means to rapidly diagnose our patients. Therefore, in this context obtaining the highest quality sample possible during the procedure is paramount. Despite being a well-known problem, evidence-based recommendations to improve BM aspirate quality are few, with studies evaluating factors associated with poor quality samples lacking. Objectives To determine factors associated with poor quality BM aspirates defined by an aspicular or hemodiluted sample in a hematology referral center. Materials and methods We conducted a retrospective study in our University Hospital and analyzed the BM smear samples stored in our center performed from October 2014 to December 2018. We collected and analyzed data based on diagnosis, age, gender, recent chemotherapy, and the variables of a complete blood count performed just before each BM aspiration. The quality of the BM smear was defined in any of the following: aspicular (without spicules), pauciaspicular (1-3 spicules), spicular (> 3 spicules), defining aspicular BM smear as non-diagnostic samples. Univariate analysis was performed looking for diferences between operators (in a 3-year residency program). In the other hand, in the multivariate analysis we seek to reveal the factors associated with obtaining hemodiluted (aspicular) bone marrow aspirate-smears. Results A total of 1,073 BM aspirates were evaluated. Hematology fellows performed 97% of BM aspirates; the remaining 3% were performed by attending physicians. In our analysis, 301 aspirates were aspicular, constituting 28.1% of the total number of aspirate smears. Most BM aspirates were performed for a diagnostic evaluation (66.3%) with the rest of the procedures for subsequent hematologic malignancy response assessments. In the univariate analysis, no differences were observed between operators. In a multivariate analysis the presence of an age >65 years (OR 3.1, 95% CI 2.3 to 4.1) and hemoglobin <6.0 g/dL (OR 2.7, 95% CI 1.4 to 4.5) at the time of the procedure were significantly associated to obtaining a non-diagnostic sample. Diagnosis, WBC count, platelet count, operator experience or other variables did not show statistical relevance. In our center, 18.81% of diagnostic patient samples that had acute leukemia were diagnosed without flow cytometry and through BM aspirate morphology alone. A second procedure to reach a diagnosis was necessary in 7.97% of the patients due to aspicular samples, obtaining a mean of diagnostic-treatment delay of 18.3 days (±5.7 days). Conclusions We found no differences between operators, emphasizing that there are other factors to consider in addition to a correct BM aspiration technique or operator experience. We believe this is crucial to recognize, especially in developing countries where morphological diagnosis remains the only means for the diagnosis or response evaluation of our patients. BM aspirate sample quality is multifactorial, being age and hemoglobin important factors. In addition, obtaining aspicular or hemodiluted samples represents not only a diagnostic challenge, but also delays the treatment of our patients. Disclosures Gomez-Almaguer: Celgene: Consultancy, Speakers Bureau; Takeda: Consultancy, Speakers Bureau; Teva: Consultancy, Speakers Bureau; Amgen: Consultancy, Speakers Bureau; Janssen: Consultancy, Speakers Bureau.


2013 ◽  
Vol 13 (58) ◽  
pp. 7840-7852
Author(s):  
F Ajani ◽  
◽  
VO Adetunji ◽  
JO Oyedokun ◽  
◽  
...  

Smoking in Nigeria is the most affordable and widely used traditional fish processing method aimed at preserving or reducing losses. However, smoked fish can be a source of microbial hazard. This study assessed the biophysicochemical changes of fish muscles along the processing line of Oreochromis niloticus in Eleyele lake. A Structured questionnaire was administered to the fish processors in order to identify the procedural processing line of their fish. Microbial assay was done for total aerobic bacteria, enterobacteriacea, and salmonella counts. Nine processing stages identified in fish processing include: Stage 1- unwashed fish muscle tissue; Stage II- washed fish muscle tissue (washed, scalded, eviscerated and washed again); Stage III- Salted fish at 28.9 0 C; Stage IV- Salted Fish in the smoking kiln after 30 minutes at 75 0 C (temperature of smoking flame); Stage V - Salt ed fish in the smoking kiln after 1hr at 76 0 C; Stage VI- Salted fish in the smoking kiln after 1hr 30min. 65 o C; Stage VII- Salted fish in the smoking kiln after 2hr at 40 0 C; Stage VIII -Salted fish in basket after 24hrs of storage; and Stage IX- Salted fish in basket after 48hrs of storage at 26-28 o C ambient temperature. A significant increase (P<0.05) was recorded in total aerobic plate count (TAPCs) from stage I (7.42CFU /g) to II (12.00CFU/g) when the tilapia fish was washed using the water from the lake, scalded and eviscerated. The reverse was the case with the enterobacteriaea counts (EC). At stage III, where salt was sprinkled on the fish, a significant decrease (P<0.05) was observed in the TAPCs from 12.00+0.00CFU/g to 9.17+3.22CFU/g. Also, a significant decrease (P<0.05) was observed in all the counts in the first 30 minutes of smoking (stage IV) when the temperature rose from 28.9 0 C to 75 0 C. Furthermore, a significant decrease (P<0.05) was recorded only in the TAPC while a significant increase (P<0.05) was observed in EC and Salmonella counts. A significant increase in TAPCs was observed during storage from 7.56 +0.10CFU/g (stage 7) to 12.0+0.00CFU/g (stage 8) while a significant increase (P<0.05) was observed in ECs from stage 8 to 9. Significant differences (P<0.05) were obtained for zinc, manganese, iron along the processing line, but Lead, Cadmium, Chromium, Nickel and Copper showed no significant differences. This study showed significant changes in the biological, physical and chemical changes of fish muscles along the processing line of Tilapia. The implications and public health concerns are hereby discussed.


Author(s):  
J. K. Jakhar ◽  
H. K. Vardia ◽  
Neelmani Chandravanshi ◽  
Rohit Kumar Painkra ◽  
Shabir Mir ◽  
...  

Fresh tengra fish (Mystus tengara) samples were collected from fish market, Kawardha and different levels of salt and turmeric powder were added (0% salt and 0% turmeric powder, T0; 2% salt with 0.2% turmeric, T1; 4% salt with 0.2% turmeric, T2; 8% salt with 0% turmeric powder, T3 and 12% salt with 0% turmeric powder, T4). The processed and salted fish were dried in hot air oven at 60°C for 20 hours. Carcass yield (%), salt content (%), pH and moisture content of cured fish were respectively 39.06 - 43.87%, 3.15 - 4.59%, 6.52- 6.90 and 4.91 – 6.84 %. The sensory assessment showed that treatment T2 had the highest score for texture 5.70; appearance 8.30, odor 8.02 and taste 8.05 while T0 and T1 had least sensory scores. Aerobic plate count of various treatments were found significantly different (p Lass Than 0.05) with the lowest in treatment T4 (3.3 x 103 cfu/g) followed by treatment T2 (3.7 x 103 cfu/g) and highest in treatment T0 (5.4 x 103 cfu/g). Tengra fish cured with 4% salt and 0.2% turmeric powder (T2) found to be the best in yield, microbial load and sensory attributes. The dry salted fish processed with low level of salt and turmeric powder are best for human consumption, particularly for the patients of blood pressure and diabetes.Therefore, preparation of dried products from low-cost fish will help in increasing the employment opportunities and also reduce post-harvest losses.


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