scholarly journals Use of molecular techniques for the analysis of the microbiological quality of fish marketed in the municipality of Cuiabá, Mato Grosso, Brazil

2019 ◽  
Vol 39 (suppl 1) ◽  
pp. 146-151
Author(s):  
Débora Cristina PASTRO ◽  
Sandra MARIOTTO ◽  
Erika Cerqueira SANTOS ◽  
Daniela Cristina FERREIRA ◽  
Gilma Silva CHITARRA
Keyword(s):  
Microbiological Quality ◽  
Molecular Techniques ◽  
Mato Grosso

scholarly journals Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

2010 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Dayane Aparecida dos Santos ◽  
Angela Kwiatkowski ◽  
Marcos Vieira da Silva ◽  
Dalany Menezes ◽  
Lucimar Peres de Moura Pontara
Keyword(s):  
Ph Value ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Most Probable Number ◽  
Microbiological Analysis ◽  
Mato Grosso ◽  
Probable Number ◽  
Physical And Chemical ◽  
The Town

<p>Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35&ordm;C and 45&ordm;C, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Minist&eacute;rio da Agricultura, Pecu&aacute;ria e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was &lt;3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality.</p><p>&nbsp;</p><p><span>DOI:&nbsp;</span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102"><span>http://dx.doi.org/10.14685/rebrapa.v1i1.5</span></a><span>&nbsp;</span></p><p>&nbsp;</p>

Molecular techniques and their potential application in monitoring the microbiological quality of indoor air

1995 ◽  
Vol 41 (8) ◽  
pp. 657-665 ◽  
Author(s):  
L. MacNeil ◽  
T. Kauri ◽  
W. Robertson
Keyword(s):  
Indoor Air ◽  
Molecular Detection ◽  
Microbiological Quality ◽  
Air Sampling ◽  
Restriction Endonuclease Analysis ◽  
Molecular Techniques ◽  
Detection Methods ◽  
Individual Species ◽  
Bacteria And Fungi

Health effects associated with poor indoor air quality have created a need for accurate, reproducible methods of monitoring the microbiological content of indoor air. Improved methods of detection may allow researchers to clarify the effect of individual species present in the indoor environment on human health. This review discusses the shortcomings of current methods of identification and detection and focuses on the potential for molecular techniques in this emerging field. Probe techniques, restriction endonuclease analysis, karyotyping, and DNA and polymerase chain reaction fingerprinting methods available to detect and identify bacteria and fungi significant in the indoor air environment are discussed. Problems that may be encountered using these techniques are also considered. The authors have included a brief discussion on current air sampling techniques as well as adapting these techniques for use with molecular detection methods.Key words: indoor air microbiology, microbiological air sampling, molecular detection methods.

scholarly journals Chemical composition and microbiological quality of bee pollen

2020 ◽  
Vol 19 (3) ◽  
pp. 229-235
Author(s):  
Alexandre Lorini ◽  
Claudineli Cassia Bueno da Rosa ◽  
Livia Teixeira Oliveira ◽  
Carmen Wobeto
Keyword(s):  
Profile Analysis ◽  
Microbiological Quality ◽  
Sao Paulo ◽  
São Paulo ◽  
Mato Grosso ◽  
Paulo State ◽  
Functional Value ◽  
Mineral Profile ◽  
São Paulo State

Besides honey and propolis, bee products already well consolidated, pollen also has relevant economic, nutritional and functional value. As the quality of the final product is directly related to the region where it is collected and processed, this work has evaluated the nutritional and microbiological quality of two dehydrated bee pollens from São Paulo state and the other produced by beekeepers from northern of Mato Grosso state, but with no inspection. Physical-chemical and microbiological quality, phenolic composition and mineral profile analysis were performed. It was observed that both pollens presented satisfactory quality regarding protein contents (24.8 ± 2.4 g 100 g-1), total sugars (36.2 ± 1.1 g 100 g-1), lipids (4.0 ± 0.3 g 100 g-1), ashes (2.6 ± 0.05 g 100 g-1), free acidity (238.7 ± 4.5 mEq Kg-1) and pH (4.8 ± 0.03), however regarding the humidity levels (6.6 ± 2.2 g 100 g-1) both samples were not in accordance with recommended by law (4 g 100 g-1). The bioactive profile has shown a significant amount of phenolic compounds (37.3 ± 1.1 mg GAE g-1) and flavonoids (41.8 ± 2.5 mg QE g-1), besides potential antioxidants around, approximately, 50 and 80%. Microbiological analyzes have revealed low bacterial contamination (≤ 3.6 MPN g-1), molds and yeasts (variation between 1.2x103 and 4x101 CFU g-1), according to values stipulated by the current legislation, being observed the absence of Salmonella sp. and Escherichia coli. The bee pollens investigated have nutritional quality and safety for consumption. However, pollen from São Paulo state showed greater antioxidant potential, probably due to its higher content of phenolics when compared with pollen from Mato Grosso state.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

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.

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