scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

scholarly journals Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

2021 ◽  
pp. 43-53
Author(s):  
Denis Dekugmen Yar ◽  
William Kwajo Jimah Kwenin ◽  
Winfred Kwame Zanu ◽  
Gadafi Iddrisu Balali ◽  
Enos Kwame Adepa ◽  
...  
Keyword(s):  
The Netherlands ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Mannitol Salt Agar ◽  
E Coli

There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (G+) (35.4%), E. coli (G-) (26.2%), Salmonella spp. (G-) (24.6%), and Klebsiella spp. (G-) (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

scholarly journals Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

2020 ◽  
Author(s):  
Denis Dekugmen Yar ◽  
William K. J. Kwenin ◽  
Winfred Kwame Zanu ◽  
Gadafi Iddrisu Balali ◽  
Enos Kwame Adepa ◽  
...  
Keyword(s):  
The Netherlands ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Mannitol Salt Agar ◽  
E Coli

Background: There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. Methods: A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Results: Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (35.4%), E. coli (26.2%), Salmonella spp. (24.6%), and Klebsiella spp. (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. Conclusion: The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

scholarly journals Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

2020 ◽  
pp. 20-24
Author(s):  
Anil Gill ◽  
Akash John ◽  
Neelam Iqbal ◽  
Tallat Anwar Faridi ◽  
Sofia Noor
Keyword(s):  
Fecal Coliform ◽  
Morphological Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Bakery Products ◽  
Biochemical Tests ◽  
Total Plate Count ◽  
Wide Range ◽  
Micro Organisms

Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of  REFs sold to clients in bakeries.

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

scholarly journals Prevalence of Pathogenic Bacteria in Shrimp Samples Collected from Hatchery, Local Markets and the Shrimp Processing Plant

2016 ◽  
Vol 29 (1) ◽  
pp. 7-10 ◽  
Author(s):  
M Majibur Rahman ◽  
Farjana Rahman ◽  
Farzana Afroze ◽  
Farzana Yesmin ◽  
Kazi Kaniz Fatema ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Processing Plant ◽  
Salmonella Spp ◽  
Economic Interests ◽  
Local Markets ◽  
E Coli ◽  
Export Quality ◽  
Klebsiella Spp ◽  
Vibrio Spp

Export quality frozen shrimps comprise as one of the major economic interests in Bangladesh. During cultivation or processing and packaging, microbial condition is an important issue to maintain the quality of shrimps. Eight shrimp samples, of which, one from hatchery, 3 from local markets and 4 processed export quality samples were studied for microbiological risk assessment (MRA). One hatchery, three market and two export quality shrimp samples were found to contain bacterial pathogens probationary identified as Escherichia coli, Klebsiella spp., Vibrio spp., Aeromonas spp., Pseudomonas spp., Listeria spp., Shigella-like organisms, Staphylococcus aureus, and Salmonella spp. and two other processed export quality shrimp samples were completely free of pathogens of any type. Surprisingly, the later two processed export quality shrimp samples showed antibacterial activity against E. coli, Klebsiella sp. and Vibrio sp.Bangladesh J Microbiol, Volume 29, Number 1, June 2012, pp 7-10

scholarly journals Assessment of the sanitary quality of ready to eat sesame, a low moisture street food from Burkina Faso

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Muller K. A. Compaoré ◽  
Bazoin Sylvain Raoul Bazie ◽  
Marguerite E. M. Nikiema ◽  
Virginie Marie Dakené ◽  
René Dembélé ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Sesame Seed ◽  
International Standards ◽  
Microbial Quality ◽  
Ambient Conditions ◽  
E Coli ◽  
Wide Range ◽  
Thermotolerant Coliforms ◽  
Microbial Groups

Abstract Background Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame seed croquettes (n1 = 25); the second type is salted dehulled sesame seed (n2 = 25) and the third type is raw sesame seed (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp. using ISO methods. Results The results showed the presence of microorganisms varying from <1.0 to 1.72 × 105 CFU g− 1 for thermotolerant coliforms, from <1.0 to 6,12 × 106 CFU g− 1 for the total mesophilic aerobic flora and from <1.0 to 8.10 × 105 CFU g− 1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame seed samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated food, 50.67% of the ready to eat sesame are satisficing while 17.33% are acceptable and 32% are not satisficing. Conclusion Attention should be emphasized on the processing practices, especially in crowded places where RTE sesames seeds are mostly sold. The high numbers of all microbial groups in these sesame seed samples suggested that the production of RTE sesame seed should be improved by better hygiene. This study highlights also that RTE sesame seed might harbor a wide range of microorganisms when processes are weak of hygiene.

scholarly journals Pathogenic Bacterial Flora of Raw Chicken Eggs Sold in Jos, Plateau State, Nigeria

2020 ◽  
Vol 3 (1) ◽  
pp. 81-89
Author(s):  
TT Sar ◽  
EA Johnson ◽  
MG Gberikon
Keyword(s):  
Pathogenic Bacteria ◽  
Bacterial Flora ◽  
Bacterial Load ◽  
Salmonella Spp ◽  
Chi Square ◽  
Bacterial Counts ◽  
E Coli ◽  
Jos Plateau ◽  
Plateau State

Eggs are an important component of the diets of increasing numbers of Nigerians and are used in a number of foods such as salad dressings and home-made creams. Jos, Plateau State, Nigeria is an important source of eggs consumed in Nigeria. However, most eggs in Jos are produced by subsistence poultry farmers with poor regard for hygienic practices. To determine the bacterial load and hence sanitary health quality of eggs sold and consumed, 100 eggs were randomly sampled from egg vendors in twenty locations of Jos North, Jos South and Jos East municipalities. Dilutions of egg shell washes and egg contents were cultured on Nutrient, and subcultured on McConkey agar and Xylose Lysine Desoxycholate (XLD) agar. All egg surfaces (shells) sampled had CFUs ranging between 1.0 x 106 - 1.1 x 108/mL in Jos East, 4.3 x 105 – 6.0 x 107/mL in Jos South and 3.4 x 105 – 1.1 x 108/mL in Jos North respectively. While ANOVA and t-test showed no statistically significant differences (p>0.05) in bacterial counts from within sample locations, Chi Square (χ2) showed association (p<0.05) between bacterial counts and sample locations; Mean counts 1.06 x 109, 1.32 x 108 and 5.11 x 107 per mL respectively in Jos North, Jos East and Jos South. Eggs with bacteria isolated from their contents constituted 8(8.0%), while bacteria isolated included E. coli 65 (65%), Shigella 25 (25%) and Salmonella spp. 4(4%). E. coli was the only bacterium isolated from within 8 (8%) the eggs. While no other bacteria were found in eggs contents, the pathogenic bacteria present on the eggs indicated that eggs could be potential sources of outbreaks of food-borne diseases. Regulations and awareness on sanitary quality of eggs are advocated to help safeguard the health of the egg consuming public from egg-borne food infections.

A Study of Microbial Quality of Vacuum Packaged, Sliced Bologna1

1978 ◽  
Vol 41 (10) ◽  
pp. 811-815 ◽  
Author(s):  
D. C. PARADIS ◽  
M. E. STILES
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Load ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Indicator Organisms ◽  
Large Numbers ◽  
Wide Range ◽  
Contrast Group ◽  
Group D

A study of 113 samples of vacuum packaged sliced bologna offered for sale in the retail marketplace revealed a wide range of total microbial loads. The pH was not closely related with age or microbial load, within the manufacturers' expected shelf-life of the product. Approximately 55% of old samples had pH &gt;6.0, and pH was influenced by manufacturer. Confirmed coliform bacteria were detected in 5% of samples, but Escherichia coli was absent (&lt;3/10g). In contrast, group D streptococci were present, sometimes in large numbers, depending on manufacturer. Potentially pathogenic bacteria, including Clostridium perfringens (&gt;10/g), coagulase positive Staphylococcus aureus (&gt;25/g) and Salmonella (in 25 g of sample) were generally not detected. Only one sample contained &gt;25 S. aureus/g. No relationship was observed between total microbial load and indicator organisms or pathogenic bacteria.

scholarly journals Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

2021 ◽  
Vol 33 (1) ◽  
pp. 137-146
Author(s):  
MST. NILOY JAMAN ◽  
MD. SAZEDUL HOQUE ◽  
FARJANA YEASMIN ◽  
MD. MAHMUDUL HASAN ◽  
MD. ABU SAYED RIPON ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
E Coli ◽  
Significant Difference ◽  
Dried Fish ◽  
Aerobic Plate Count ◽  
Bombay Duck ◽  
And Storage

The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

scholarly journals Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa

2020 ◽  
Author(s):  
C.V. Asiegbu ◽  
S.L. Lebelo ◽  
F.T. Tabit
Keyword(s):  
South Africa ◽  
Health Concern ◽  
Rrna Gene ◽  
Microbial Quality ◽  
Prevalence Rates ◽  
Salmonella Spp ◽  
Street Food ◽  
E Coli ◽  
Significant Difference

Background: In many developing countries, the risk of contracting a food-borne disease is high after consuming contaminated ready-to-eat Street-Vended Foods (SVFs). The main objective of this research was to assess the microbiological quality of SVF groups sold in the Johannesburg Metropolis, South Africa. Methods: A stratified random sampling procedure was used for collecting the ready-toeat SVF samples. Methods prescribed by the International Organization for Standardization (ISO) were used for analyses for aerobic colony count, Enterobacteriaceae count, presence of Escherichia coli O15:H7, detection of Salmonella, Staphylococcus aureus, and Listeria monocytogenes. The bacterial isolates were identified by 16S rRNA gene sequencing. Data analysis was done using IBM SPSS Statistics V25.0. Results: Of the 205 ready-to-eat SVF samples, 85.37% had aerobic growth. The vast majority (78.18%) of the 110 ready-to-eat SVF samples had Enterobacteriaceae growth. From the 110 SVF samples, the prevalence rates of L. monocytogenes, S. aureus, Salmonella spp., and E. coli O15:H7 were 46.36, 31.8, 21.8, and 1.8%, respectively. There was no statistical significant difference (p>0.05) in the prevalence rates of L. monocytogenes, S. aureus, Salmonella spp., and E. coli O15:H7 in the various SVF groups. Conclusion: Based on the findings of this study, the microbial quality and safety of ready-to-eat SVFs sold in the Johannesburg Metropolis remain a serious public health concern. Hence, it is necessary to educate street food vendors and enforce food safety legislation in the street food sector in the country.

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