scholarly journals Bacteriology of the fresh water bivalve clam Batissa violacea (Kai) sold in the Suva market

2005 ◽  
Vol 23 (1) ◽  
pp. 48
Author(s):  
A A M Hatha ◽  
K S Christi ◽  
R Singh ◽  
S Kumar
Keyword(s):  
Heterotrophic Bacteria ◽  
Bacterial Load ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Running Water ◽  
Total Plate Count ◽  
Colony Forming Units ◽  
The Family ◽  
Aerobic Plate Count

Forty samples of freshwater clam (Batissa violacea), popularly known as Kai, collected from the Suva market were analysed for total aerobic plate count and total coliforms. The heterotrophic bacteria isolated by plate count were also characterised up to genera. The results indicated higher than acceptable level of plate count and coliform bacteria. While total plate count of aerobic heterotrophic bacteria ranged from 5.5 x 105 colony forming units (cfu) per gram to more than 107 cfu/ gram, total coliform load varied between 1.1 x 104 to 1.1 x 105 per 100 gm of Kai flesh. The characterisation of the heterotrophic bacteria revealed the predominance of the genera Micrococcus (34%) and Bacillus (24%). Other genera encountered included Acinetobacter, Vibrio, Aeromonas, Alcaligenes, Pseudomonas, Streptococcus and members of the family Enterobacteriaceae. The results revealed the need for depuration of the Kai in clean running water to reduce the bacterial load to acceptable levels. Temperature control soon after harvesting by proper icing and thorough cooking of the Kai before consumption is also recommended.

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

scholarly journals Assessment of Bacterial Pollution in Sediment of Padma River, Rajshahi, Bangladesh

2018 ◽  
Vol 13 (1) ◽  
pp. 66-74 ◽  
Author(s):  
Md. Ayenuddin Haque ◽  
Md. Abu Sayed Jewel ◽  
Abdulla Al Masud ◽  
Md. Shahinur Rahman ◽  
Jakia Hasan
Keyword(s):  
Vibrio Cholerae ◽  
Fecal Coliform ◽  
Heterotrophic Bacteria ◽  
Monsoon Season ◽  
Bacterial Load ◽  
Sediment Quality ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Bacterial Pollution ◽  
Padma River

Padma is one of the largest rivers of Bangladesh, which has huge potential for fishery resources. Microbial pollution status of this riverine ecosystem has not been evaluated yet. Therefore, the present study was conducted to find out the bacterial pollution in sediment of this river. Four distinctive study locations were evaluated for three respective seasons in 2016. Enumeration of total heterotrophic bacteria (THB), total coliform (TC), fecal coliform (FC) and Vibrio cholerae were done by standard plate count technique from surface layer of sediment samples. Results revealed that all the samples were contaminated with THB, TC, FC and Vibrio cholerae with a range of 20.60×106±1.41 cfu/g (Site-2 Padma Garden) to 3.46×106±0.47 cfu/g (Site-4 Talaimari), 140.00×104±22.63 cfu/g (Site-2 Padma Garden) to 2.88×104±0.97 cfu/g (Site-1 T-Dam), 5.98×103±0.36 cfu/g (Site-2 Padma Garden) to 1.04×103±0.08 (Site-4 Talaimari) and 3.85×104±0.26 cfu/g (Site-3 I-Dam) to 0.91×104±0.07 cfu/g (Site-4 Talaimari), respectively. The bacterial density data had seasonality showing very high density during summer and winter seasons and the lowest in monsoon season. During the study period, it was observed that Site-2 (Padma Garden) and Site-3 (I-Dam) was comparatively more polluted with bacteria then other two sites. As per the criteria of sediment quality evaluation, the sediment of Padma River can be categorized as moderate to moderately high polluted with total heterotrophic bacteria, while very little polluted with fecal coliform bacteria. Therefore, the present study suggests a regular monitoring and assessment for reducing the bacterial load into the Padma River ecosystem through appropriate measures.

scholarly journals Comparative Microbiological Assessment of Drinking Water Collected from Different Areas of Kathmandu Valley

2019 ◽  
Vol 6 ◽  
pp. 39-43
Author(s):  
Aman Thapa Magar ◽  
Mamata Khakurel ◽  
Shree Laxmi Pandey ◽  
Kalyan Subedi ◽  
Umesh Kaji Manandhar ◽  
...  
Keyword(s):  
Ground Water ◽  
Water Samples ◽  
Membrane Filtration ◽  
Tap Water ◽  
Bacterial Load ◽  
Total Coliform ◽  
Bottled Water ◽  
Plate Count ◽  
Aerobic Plate Count ◽  
Filtration Technique

Objectives: This study was aimed to evaluate different water samples in terms of Total bacterial load and Total Coliform Load in comparison with different parameters such as pH, type of samples, chlorination status, turbidity, temperature and collection areas. Methods: Altogether 250 water samples were collected; 110(44%) were ground water samples, 60(24%) were public tap water samples and 80(32%) were bottled water samples. Total Coliform load was evaluated using Membrane Filtration Technique and Total Bacterial Load was evaluated using Aerobic Plate Count Technique. pH was measured using pH meter, turbidity was measured using nephelometer, temperature was measured using temperature probe and bottled water were considered chlorinated. Results: Among these 250 samples, the highest mean bacterial load was seen in public tap water samples (137×103 cfu/ml) and least mean bacterial load was seen on bottled water sample (28×103). Similarly, highest mean coliform load was seen on ground water samples (81 cfu/ml) and least mean coliform load was seen on bottled water samples (6 cfu/ml). Conclusion: This study has concluded that ground water samples contain large number of coliforms which suggest it might be fecally contaminated. Also the result had shown even bottled water contained coliforms. Therefore, it is recommended to treat ground water before using. Proper care must be taken during manufacture of bottled water.

scholarly journals Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore

2019 ◽  
pp. 1-11
Author(s):  
Wasim Sajjad Awan ◽  
Waqas Ahmed ◽  
Touseef Iqbal ◽  
Aniq Ur Rehman ◽  
Iftikhar Younus ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Food Poisoning ◽  
Total Coliform ◽  
Microbial Load ◽  
Plate Count ◽  
Related Item ◽  
Plate Method ◽  
Public And Private ◽  
Total Plate Count ◽  
Hygienic Conditions

Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful and may lead to food poisoning. This study was established to calculate total plate count (Staphylococcus aureus, Total coliform and Salmonella) present in Apple and Banana milk shakes. Study Design: The samples from 25 different public and private educational institutes were collected to analyse using pour plate method to determinate total microbial load in apple and banana milk shake. Results and Discussion: Total plate count in August was significantly higher than in November. In August TPC range of banana shake was between 2.3x107-7.2x107 cfu/ml and respectively in November range between 2.1 x107-6.7 x107cfu/ml. In August TPC range of apple shake between 2.2x107-7.5x107 cfu/ml and respectively in November range between 2.08 x107-6.5 x107cfu/ml. The S. aureus in banana milk shake were positive 19 (76%) in the month of August and 15 (60%) were also positive in the month of November. The S. aureus in apple milk shake were found to be positive 18 (72%) during August and 16 (64%) were also positive during November. The Total coliform count in apple milk shake was positive 16 (64%) in August and 14 (56%) were also positive in November. The total positive coliforms were 15 (64%) in August and 14 (56%) were also positive in November. Conclusion: The findings of the present study showed a much higher prevalence of microbial load in banana and apple. We suggested that in most of the samples, the total bacterial load was much higher than recommended by the Gulf standard. So these drinks are not fit for consumption.

Effects of Postexsanguination Dehairing on the Microbial Load and Visual Cleanliness of Beef Carcasses

1995 ◽  
Vol 58 (12) ◽  
pp. 1297-1302 ◽  
Author(s):  
TIMOTHY D. SCHNELL ◽  
JOHN N. SOFOS ◽  
VIRGINIA G. LITTLEFIELD ◽  
J. BRAD MORGAN ◽  
BRENDA M. GORMAN ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Total Coliform ◽  
Plate Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Beef Carcasses ◽  
Before And After ◽  
Plant Personnel ◽  
The Difference ◽  
Aerobic Plate Count

Ten grain-fed steers or heifers were selected to be dehaired at slaughter, while another 10 cattle (of the same kind) were slaughtered and dressed without dehairing. The carcasses of these animals were evaluated for bacterial contamination (aerobic plate count [APC], total coliform count [TCC], Escherichia coli biotype I, and count and presence of Salmonella spp. and Listeria monocytogenes) after sampling from the brisket, flank, and inside round at each of three sites (after dehiding, after evisceration, and after final carcass washing). Visual defects (hairs and specks) and weight associated with trimmings were also evaluated. Overall, there were no major differences in APC, TCC, or E. coli counts between samples from dehaired cattle and those from conventionally slaughtered animals. Dehaired carcasses had fewer (P < 0.05) visible specks and fewer total carcass defects before trimming (but not after trimming) than did carcasses of conventionally slaughtered animals. There were fewer (P < 0.05) visible hairs both before and after trimming on dehaired carcasses than on conventionally slaughtered animals, and no hair clusters were observed on dehaired carcasses. The average amount of trimmings removed to meet zero tolerance specifications in carcasses of conventionally slaughtered cattle was almost double (2.7 versus 1.4 kg) that required on dehaired animals, but due to large variation among plant personnel involved with trimming the carcasses, the difference was not significant (P > 0.05). Overall, dehairing reduced visual contamination evident on beef carcasses but did not decrease the overall bacterial load.

scholarly journals Determination of Bacterial Quality of Water in Randomly Selected Swimming Pools in Kampala City, Uganda

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Joyce Margaret Ekopai ◽  
Nathan Lubowa Musisi ◽  
Howard Onyuth ◽  
Benigna Gabriela Namara ◽  
Celsus Sente
Keyword(s):  
Opportunistic Infections ◽  
Heterotrophic Bacteria ◽  
Bacterial Load ◽  
Plate Count ◽  
Swimming Pools ◽  
E Coli ◽  
Quality Of Water ◽  
Kampala City ◽  
Aerobic Plate Count

Swimming pools have become major recreation facilities for leisure and sports in cities across the world, but the standard guidelines, particularly in developing countries, are not adhered to because little is known about the contaminants in the pools and the possible health risks involved. This study provides a survey of bacterial quality of water from swimming pools in Kampala. A total of 26 water samples were collected from 13 outdoor swimming pools in Kampala between January and June 2016 and analysed for total aerobic plate count (TPC), Escherichia coli, coliforms, and Salmonella. The heterotrophic bacterial load ranged between 0 and 6.35 × 105 cfu/ml, where 6.35 × 105 cfu/ml was the highest load and 3 × 101 cfu/ml the least. The highest average TPC was 6.19 × 105 cfu/ml and the lowest 5.07 × 103 cfu/ml. 30.8% of the pools had TPC within acceptable limits (≤5 × 102 cfu/ml), whereas 69.2% were highly contaminated and did not conform to the Uganda National Water and Sewerage Corporation standards of recreational water quality for both treated (0 cfu/100 mls) water and untreated (10 cfu/100 mls) water. Although no positive results were yielded for E. coli, coliforms, and Salmonella, TPC represented the presence of heterotrophic bacteria which are often indicated in opportunistic infections.

MICROBES PARAMETERS OF WATER QUALITY FOR AQUACULTURE ON PARI ISLAND WATERS

2013 ◽  
Vol 5 (1) ◽  
Author(s):  
Lies Indah Sutiknowati
Keyword(s):  
Pathogenic Bacteria ◽  
Heterotrophic Bacteria ◽  
Total Coliform ◽  
Total Cell ◽  
Epifluorescence Microscopy ◽  
Coliform Bacteria ◽  
Total Density ◽  
Shellfish Aquaculture ◽  
Microbiological Parameters ◽  
Phosphate Nitrate

The objective of this research was to evaluate waters quality in Pari island waters for aquaculture purpose based on bacteriological information conducted in Mei and September 2011. Microbiological parameters analyzed were total density of bacteria for coliforms, E.coli, pathogenic, heterotrophic, halotoleran, phosphate-nitrate-ammonia breaker, and total cells. Method to analyze coliform bacteria was filtration, identification of pathogenic bacteria using biochemical test, density analises for heterotrophic bacteria, analises for phosphate-nitrate-ammonia breaker bacteria using pour plate, and total cell using Acridine Orange Epifluorescence Microscopy. Results showed that the abundance of total coliform cell was about 1000-7000 colony forming unit (cfu)/100 ml. The abundance of heterotrophic, halotolerant, phosphate-nitrate-ammonia bacteria in seawater was (3.6-4.3)x105 cfu/ml, (1.1-1.3)x105 cfu/ml, (0.5-3.44)x103cfu/ml; and (3.6-6.7)x105 cfu/ml, (1.6-2.7)x105 cfu/ml, (0.6-5.22)x103 cfu/ml in sediment, respectively. The total cell of bacteria was (0.05-2.1)x107cells/ml. The dog-conch (Strombus turturella) and blood-clamps (Anadara granosa) can survive in Pari Island and there was a significant increase in sea grass litter with growth average of 0.67 mm/day and 0.90 mm/day. During snails and clamps growth, there were found several genus of pathogenic bacteria such as Salmonella, Vibrio, Aeromonas, Pseudomonas, Citrobacter, Proteus, Shigella, Hafnia, and Yersinia. The results showed that Pari island waters was suitable for developing shellfish aquaculture dog conch and blood clamps. Keywords: bacteria, parameter, shellfish, aquaculture.

scholarly journals Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 9 (1) ◽  
pp. 626-631 ◽  
Author(s):  
S. R. Senapati ◽  
G. Praveen Kumar ◽  
Chongtham Baru Singh ◽  
K. A. Martin Xavier ◽  
M. K. Chouksey ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Bacterial Load ◽  
Black Spot ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Whiteleg Shrimp

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

2019 ◽  
Author(s):  
Tsegaye Shamebo Arficho ◽  
Asefa Hamato Kebede
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Southern Ethiopia ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Mannitol Salt Agar ◽  
Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

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