scholarly journals Microbiological and Chemical Characteristics of Smoked Tuna

2019 ◽  
Vol 22 (1) ◽  
pp. 89
Author(s):  
Meigy Nelce Mailoa ◽  
Edir Lokollo ◽  
Dessyre Marlen Nendissa ◽  
Pavita Indriani Harsono
Keyword(s):  
Escherichia Coli ◽  
Water Immersion ◽  
Quality Standard ◽  
Raw Material ◽  
Plate Count ◽  
Smoked Fish ◽  
Sanitation And Hygiene ◽  
Test Parameters ◽  
Washing Water

Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Maluku, is still carried out traditionally with capital and small business scale so that the use of tools is still simple, besides the sanitation and hygiene of handling and processing are still low. The raw material used in this study is smoke tuna loin produced by Dusun Air Manis,Laha village. This study aims to determine the microbiological and chemical quality of the smoked fish that was produced from Dusun Air Manis, Laha village. The test parameters carried out consisted of microbiological tests: 1) Total microbes on frozen tuna loin, washing water, immersion water, bamboo, smoked racks and smoked tuna, 2) Escherichia coli test on frozen tuna loin, washing water, soaking water, smoked tuna, 3) Salmonella test on smoked tuna. Chemical analysis of smoked tuna included moisture and pH. The results showed that the total plate count (TPC), Escherichia coli and Salmonella on tuna loin smoke still met microbiological standards according to SNI 2725: 2013. Moisture of smoked tuna was 59% and still meets the quality standard according to SNI 2725: 2013 which is a maximum of 60%. The pH of smoked tuna was 5.8.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

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.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

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.

scholarly journals Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Engel Pandey ◽  
Jenki Pongoh
Keyword(s):  
Market Demand ◽  
Fishing Community ◽  
Fish Products ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management

scholarly journals Análise Microbiológica de Batons de Uso Compartilhado na Cidade de Juazeiro do Norte-CE

2021 ◽  
Vol 24 (5-esp.) ◽  
pp. 636-639
Author(s):  
Luana Romão Rodrigues ◽  
João Victor de Freitas Menezes ◽  
Dárcio Luiz de Sousa Júnior ◽  
Rafael de Carvalho Mendes
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Scientific Work ◽  
Quality Standard ◽  
Microbiological Analysis ◽  
Great Circulation ◽  
Effective Use ◽  
The City

A cosmetologia é a ciência que engloba e estuda os cosméticos, desde conceitos iniciais até a sua fabricação, tornando-se uma ciência multidisciplinar. Para garantia de um uso seguro e eficaz dos cosméticos é necessário a realização de análises para se conseguir um padrão de qualidade. Quando há indícios de contaminação por microrganismos no cosmético, diversos problemas podem ser encontrados, como a ocorrência de patologias específicas, causando altos riscos e complicações à saúde do usuário. O objetivo deste trabalho foi investigar qualitativamente através de análises microbiológicas a qualidade dos produtos cosméticos de maquiagem usados de forma compartilhada, utilizando amostras colhidas aleatoriamente em uma loja de varejo, que foi selecionada por ser de grande circulação, da cidade de Juazeiro do Norte, Ceará. Nesta pesquisa foram analisadas oito amostras coletadas durante o período de outubro e novembro de 2017. As análises que foram realizadas seguiram a Farmacopeia brasileira. Como resultado obteve-se um percentual de 87,5 % de contaminação microbiana, evidenciando a presença de Staphylococcus aureus, Escherichia coli, Enterococcus sp. e Pseudomonas aeruginosa, sendo que apenas uma das oito amostras analisadas mostrou-se adequada para uso seguindo os limites de aceitação microbiológicas permitidos por lei. Baseados nesses resultados foi possível concluir que o índice de contaminação das amostras de batons que são utilizadas de modo compartilhado são potencialmente maiores. Com isso, intensifica-se a necessidade de medidas que impeçam o compartilhamento dos produtos cosméticos, com a finalidade de diminuir o risco de uma infecção coletiva.   Palavras-chave: Cosméticos. Uso compartilhado. Contaminação.   Abstract Cosmetology is the science that encompasses and studies cosmetics, from initial concepts to their manufacture, becoming a multidisciplinary science. To guarantee a safe and effective use of cosmetics it is necessary to carry out analyzes to achieve a quality standard. When there is evidence of contamination by microorganisms in the cosmetic, several problems can be found, such as the occurrence of specific pathologies, causing high risks and complications to the health of the user. The objective of this scientific work was to qualitatively investigate through microbiological analysis the quality of cosmetic makeup products used in a shared way, using samples collected randomly in a retail store, which was selected because it is of great circulation, in the city of Juazeiro do Norte, Ceará. In this research, eight (8) samples collected during the period of October and November 2017 were analyzed. The analyzes that were carried out followed the Brazilian Pharmacopoeia. As a result, a percentage of 87.5 % of microbial contamination was obtained, showing the presence of Staphylococcus aureus, Escherichia coli, Enterococcus sp. and Pseudomonas aeruginosa, with only one of the eight samples analyzed being suitable for use following the limits of microbiological acceptance allowed by law. Based on these results it was possible to conclude that the contamination index of the lipstick samples that are used in a shared way are potentially higher. As a result, the need for measures to prevent the sharing of cosmetic products is intensified, in order to reduce the risk of a collective infection.   Keywords: Cosmetics. Shared Use. Contamination.

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

Comparison of the Elevated Temperature Plate Count (ETPC) and MPN Procedure to Estimate the Densities of Fecal Coliforms and Escherichia coli in Soft-Shell Clams

1977 ◽  
Vol 40 (11) ◽  
pp. 763-764 ◽  
Author(s):  
S. VARGA ◽  
R. E. DOBSON ◽  
R. EARLE
Keyword(s):  
Escherichia Coli ◽  
Elevated Temperature ◽  
Fecal Coliform ◽  
Enterobacter Aerogenes ◽  
Nutrient Agar ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Soft Shell ◽  
Cell Densities

The Elevated Temperature Plate Count procedure of Hefferman and Cabelli was assessed to measure the sanitary quality of soft shell clams. The method, compared to the standard MPN procedure, underestimated the densities of fecal coliforms by about 10%. The estimated cell densities of Escherichia coli and Enterobacter aerogenes in saline suspension were about 20% lower than the estimate obtained on nutrient agar plates. Thus, the fecal coliform standard used in the assessment of sanitary quality of clams would need to be modified when the analysis is conducted by the Elevated Temperature Plate Count procedure.

scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

scholarly journals The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.

2021 ◽  
Vol 4 (1) ◽  
pp. 63-67
Author(s):  
Novianti Adi Rohmanna ◽  
Zuliyan Agus Nur Muchlis Majid ◽  
Syifa' Rabbani ◽  
Sri Kumalaningsih ◽  
Sucipto Sucipto
Keyword(s):  
Crude Protein ◽  
Plate Count ◽  
Microbial Quality ◽  
Smoked Fish ◽  
Preservation Method ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Crude Protein ◽  
Brine Concentration

Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.

scholarly journals Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Haryo Sukamdani ◽  
L.M. Ekawati Purwijantiningsih ◽  
F. Sinung Pranata
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Plate Count ◽  
Soluble Fiber ◽  
Randomized Design ◽  
Cereal Product ◽  
Completely Randomized Design ◽  
And Staphylococcus Aureus ◽  
Insoluble Fiber

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brand’s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice bran’sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

Sign in / Sign up

Export Citation Format

Share Document