scholarly journals Microbial contamination of fodder yeast production from petrochemical raw materials.

1983 ◽  
Vol 29 (10) ◽  
pp. 225-227
Author(s):  
J. RYBÁŘOVÁ
Keyword(s):  
Microbial Contamination ◽  
Raw Materials ◽  
Yeast Production ◽  
Fodder Yeast

scholarly journals Investigation of Microbial Contamination and Physicochemical Properties of Compounded Medications in Pharmacies

2020 ◽  
Vol 26 (1) ◽  
pp. 82-93
Author(s):  
Reihaneh Radmanesh ◽  
◽  
Mohsen Nabi Meybodi ◽  
Vahid Ramezani ◽  
Maryam Akrami ◽  
...  
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Chemical Properties ◽  
Pharmaceutical Product ◽  
Physical And Chemical ◽  
Made In ◽  
And Chemical Properties

Aims: Any pharmaceutical product made in pharmacy, hospital or factory may be contaminated with microbes. This contamination can originate from raw materials or during production. Hence, it is important to study the physical and chemical properties and stability of compounded drugs. Methods & Materials: In this study, first a specific sample of prescribed medication was ordered from 63 pharmacies in Yazd, Iran. After collecting the samples, the amount of microbial contamination, viscosity and particle size distribution and their stability were investigated and their results were compared to the standard levels. Findings: Based on the results, 31.7% of the samples had discoloration and 23.8% showed creaming phenomenon. In terms of particle size distribution, 57.1% of the samples had a 20-40 μm particle size and 49.2% had a viscosity equal to 2500-3000 centipoise. Regarding stability, 12.6% of the samples underwnet phase change at 30-40°C. About of the amount of hydroquinone in samples, 35% had acceptable amount. In 23.8% of the samples, fungal infection was observed. Conclusion: Contrary to a popular belief that the compounded medicines produced in pharmacies have microbial contamination, the results of this study showed that the microbial contamination of these compounded medications is low.

Evaluation of Microbial Hazards during Processing of Spanish Prepared Flamenquín

1998 ◽  
Vol 61 (6) ◽  
pp. 693-699 ◽  
Author(s):  
MARÍA G. CÓRDOBA ◽  
JUAN J. CÓRDOBA ◽  
RAFAEL JORDANO
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Meat Product ◽  
Hygiene Practices ◽  
Critical Control Points ◽  
Cooked Ham ◽  
Commercial Process ◽  
Microbiological Analyses

Flamenquín is a traditional, prepared, frozen meat product from the south of Spain made with minced pork, chicken, and cooked ham. Since it is a prepared raw meat product some microbial hazards could be associated with the process of making it. Microbiological analyses have been performed throughout the various steps of processing over a 1-year period to evaluate microbial hazards in the commercial process. High levels of microorganisms were observed all through the processing of this product, the mincing and mixing steps being where major microbial contamination was observed. Pathogenic bacteria such as Staphylococcus aureus, Clostridium perfringens, Escherichia coli and Pseudomonas aeruginosa were detected during processing. Raw materials and food handlers were the principal sources of microbial contamination. A modification of processing to include a heating step after mincing and mixing and an improvement in hygiene practices could eliminate the microbial hazards. Both modifications should be noted for the implementation of a hazard analysis of critical control points (HACCP) program in commercial flamenquín processing.

Microbial Contamination Levels in the Raw Materials of Home Meal Replacement Shabu-Shabu Meal Kit Distributed in Markets

2020 ◽  
Vol 35 (4) ◽  
pp. 375-381
Author(s):  
Eun Bi Jeon ◽  
◽  
Ji Yoon Kim ◽  
Man-Seok Choi ◽  
Seungho Choi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Raw Materials ◽  
Meal Replacement ◽  
Contamination Levels

scholarly journals The total plate count of beras kencur herbal medicine in sub-district market Tulungagung city 2018

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Eka Puspitasari ◽  
Chalies Diah Pratiwi ◽  
Tri Wahyuni
Keyword(s):  
Herbal Medicine ◽  
Disease Transmission ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Sampling Technique ◽  
Plate Count ◽  
Traditional Herbal Medicine ◽  
Traditional Medicines ◽  
Hygiene Factors ◽  
The Republic

Herbal medicine is a traditional drink made from natural ingredients for human health and is made with methods and equipment that are easier in its simplicity which often does not pay attention to hygiene factors and can be a medium for disease transmission. Based on the Regulation of the Head of the Republic of Indonesia Drug and Food Control Agency No. 12 of 2014 concerning requirements for drug fluids in the form of microbial contamination / ALT ≤104 colonies/ml. The purpose of this study was to study the estimated numbers of traditional herbs sold in the Tulungagung District market. The research design used is descriptive. The sampling technique uses a total sampling technique of 6 samples from 4 different markets. Sample meeting with the ALT method in May 2018 in the microbiology laboratory of STIKes Hutama Abdi Husada Tulungagung. The results of the study found that three out of six samples of traditional herbal medicine of kencur rice exceeded the microbial contamination threshold with an average yield of 1 x 107 CFU / ml. The study concludes is that 50% of the sample is not suitable for consumption and 50% of the sample is suitable for consumption. This requires Regulation of BPOM RI Number 12 the year 2014 Regarding Quality Requirements for Traditional Medicines, namely ≤104 colonies/ml. Herbal traders need to pay attention to raw materials, processing, equipment, air used, and containers used.

scholarly journals Characteristics of microbial contamination of animal raw materials and products in the Russian Federation from 2015 to 2018

2020 ◽  
pp. 51-59
Author(s):  
I. V. Borodkina ◽  
N. B. Shadrova ◽  
O. V. Pruntova ◽  
O. I. Ruchnova ◽  
Ye. S. Yerofeeva ◽  
...  
Keyword(s):  
Food Safety ◽  
Russian Federation ◽  
Laboratory Testing ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Viable Count ◽  
Microbiological Test ◽  
Anaerobic Microorganisms ◽  
The Russian Federation ◽  
Food Safety And Quality

To date, there is a whole system of legal documents, regulating food security issues in the Russian Federation. Monitoring of food quality and safety is performed on the federal level, on the level of the Russian Federation Subjects and on the municipal level based on the developed and adopted regulatory and methodical documents. The paper presents the analysis of ASSOL information system data related to microbial contamination of animal raw materials and products, collected within the following official activities: “Laboratory Testing within Official Monitoring of Food Safety and Quality” and “Laboratory Testing of Animal Raw Materials and Products, Feed and Biological Materials for the Purposes of Food Safety and Quality Assurance”. Microbiological test data were obtained from 37 Russian laboratories, subordinate to the Rosselkhoznadzor, within 2015–2018. The analysis performed showed that the maximum number of tests was performed for the following pathogenic microorganisms: Salmonella bacteria (29.5% within official monitoring and 26.8% within official programme). The highest number of non-compliances within monitoring was revealed when testing for total viable count (total mesophilic anaerobic and facultative anaerobic microorganisms) – 14.8% and Coliforms – 8.98%; within the official programme most violations were related to yeast (18.8%), yeasts and molds (18.5%) and TVC (12.4%). The parameters, showing less than 1% of positives within official programme testing, were identified. They include Vibrio parahaemolyticus, Proteus bacteria and sulphite-reducing clostridia. The necessity in further tests for safety and quality of animal raw materials and products in the Russian Federation was justified.

scholarly journals INVESTIGATION OF DISINFECTANT’S EFFECTIVENESS AS TO CONTAMINATING MICROFLORA IN SUGAR PRODUCTION

2018 ◽  
Vol 5 ◽  
pp. 15-21
Author(s):  
Nataliia Husiatynska ◽  
Tetiana Nechypor
Keyword(s):  
Microbial Contamination ◽  
Raw Materials ◽  
Raw Material ◽  
Sugar Production ◽  
Microbiological Contamination ◽  
Sugar Beets ◽  
High Effectiveness ◽  
Beet Sugar ◽  
Technological Quality

The article presents the results of the studies of the effectiveness of disinfection means, based on chlorinated guanidines, tetradic ammonium salts, dichlorisocyanuric acid, peracetic acid and hydrogen peroxide as to the contaminating microflora of sugar beets. There was investigated the influence of disinfectants on bacteria Bacillus subtilis, Leuconostoс mesenteroides, mycelia fungi Aspergillus niger, Penicillium chrysogenum and yeast Sacharomyses сerevisiae. It was experimentally established, that the studied means has the high effectiveness as to most microorganisms that cause saccharose losses in the process of its extracting from beet chip and result in worsening a technological quality of semi-products of beet-sugar. There was established the high effectiveness of modern disinfection means as to inhibiting slime-forming bacteria of Leuconostoc generis. There was proved a possibility of their use at different technological stages of beet-sugar production for preventing the development of mucous bacteriosis. It was determined that means consumption depends on a type and extent of microbiological contamination of raw materials, semi-products, technological waters at sugar production. There were established concentrations of the studied means as to inhibiting the development of main contaminants of the microflora of raw materials and semi-products in sugar production. There is offered to use the studied means in industrial beet-sugar production that would favor the decrease of microbial contamination of semi-products and the increase of a sugar output from a raw material unit.

scholarly journals Optimization of fodder yeast production using air enriched by oxygen. II. Economic optimization.

1982 ◽  
Vol 28 (12) ◽  
pp. 271-275
Author(s):  
K. EDERER ◽  
F. MADRON ◽  
F. ŠTROS
Keyword(s):  
Economic Optimization ◽  
Yeast Production ◽  
Fodder Yeast

scholarly journals Fermentor of 200 m3 with direct stirrer drive developed in research institute of chemical equipment CHEPOS for fodder yeast production.

1986 ◽  
Vol 32 (9) ◽  
pp. 209-212
Author(s):  
P. SEICHTER ◽  
L. PEŠL ◽  
V. SLÁMA ◽  
O. VÁTEK ◽  
J. MAZOCH
Keyword(s):  
Chemical Equipment ◽  
Yeast Production ◽  
Fodder Yeast ◽  
Research Institute
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