scholarly journals Validation of cleaning procedures and sanitization of equipment in the fish industry by microbiological analysis

2018 ◽  
Vol 5 (9) ◽  
pp. 69-74
Author(s):  
Hélen Baptista Abud ◽  
Erick Eduardo da Silveira ◽  
Elaine Berges da Silva ◽  
Antônio Francisco da Silva Lisboa-Neto ◽  
Amilton Cesar dos Santos ◽  
...  
Keyword(s):  
Food Contamination ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Psychrotrophic Bacteria ◽  
Cleaning Procedures ◽  
Pan American ◽  
Health Organization ◽  
Fish Industry ◽  
Microbiological Analyses

Data by the Pan-American Health Organization show that the death of about two million people a year and over 200 types of diseases are associated with increasing food contamination. Several types of technology and extensive legislation have been developed and targeted to this issue to reduce food microbiological load to safer levels and meet the expectations of increasingly demanding consumers. Current research investigates the process of sanitization of equipment and utensils in the fish industry by microbiological analyses. The study was conducted in a fish industry, installed in São Roque, State of São Paulo, Brazil. Swab technique was employed prior to cleaning and after sanitizing. Microbiological analysis comprised total counts of coliforms, fecal coliforms, psychrotrophic bacteria, mesophylls and Pseudomonas. In present study, microbiological analysis available in compendium of methods for the microbiological examinations of foods were useful for establish possible contamination by microorganisms. Correct sanitization throughout the manufacturing process has been targeted to maintain the quality and safety of the final product. Satisfactory results of present study may contribute to the discussion about standardization of sanitary procedures for fishing industry. Further research on the fishery industry should be undertaken to establish reliable standards to be employed nationwide.

scholarly journals Microbiological and Physicochemical Characterization of Hospital Effluents before and after Treatment with Two Types of Sawdust

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Rabea Elmountassir ◽  
Bahia Bennani ◽  
Youssef Miyah ◽  
Ahlam Fegousse ◽  
Ghita El Mouhri ◽  
...  
Keyword(s):  
Physicochemical Characterization ◽  
Oxygen Demand ◽  
Fecal Coliforms ◽  
World Health ◽  
Hospital Effluents ◽  
Before And After ◽  
Health Organization ◽  
Filter Bed ◽  
Microbiological Analyses

Physicochemical and microbiological analyses of liquid hospital effluents have demonstrated that they are loaded with organic and inorganic pollutants then discharged into the sewerage networks without treatment. The aim of this study is to suggest an effective solution for their treatment. Column filtration is an adequate method to reduce the pollutant load which makes it possible to have a rate of abatement of 97% and 79% by filtering the pollutant material using sawdust of catia and red sawdust, respectively, with a filter bed height equal to 13 cm. Physicochemical parameters such as chemical oxygen demand, biological oxygen demand, nitrate, ammonia, phosphorus, electrical conductivity and the bacteriological parameters like fecal coliforms, Streptococci, and Staphylococci have been measured. The analysis of heavy metals displays compliance with the World Health Organization standards. The red sawdust and catia sawdust have been characterized by scanning electron microscopy and Fourier-transform infrared spectroscopy.

scholarly journals Microbiological Contamination in Different Food Service Units Associated with Food Handling

2021 ◽  
Vol 11 (16) ◽  
pp. 7241
Author(s):  
Ana Alves ◽  
Cristina Viveiros ◽  
Jéssica Lopes ◽  
António Nogueira ◽  
Bruno Pires ◽  
...  
Keyword(s):  
Food Service ◽  
Food Contamination ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Food Handlers ◽  
Retirement Home ◽  
Microbiological Contamination ◽  
Service Unit ◽  
Home Day Care ◽  
Butcher Shops

Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation.

Profile of Medical Education in Latin America

1971 ◽  
Vol 1 (1) ◽  
pp. 37-59 ◽  
Author(s):  
J. C. García
Keyword(s):  
Higher Education ◽  
Medical Education ◽  
Latin America ◽  
Human Resources ◽  
Latin American ◽  
Human Resources Development ◽  
Health Manpower ◽  
American Schools ◽  
Pan American ◽  
Health Organization

Preliminary results of a study on medical education in Latin America carried out by the Department of Human Resources Development of the Pan American Health Organization are given in this article. Each of the Latin American schools of medicine existing at the end of 1967 and at the beginning of 1968 was visited by a researcher for approximately seven days. During this period specially prepared questionnaires were completed. An analysis of the data reveals the presence of three types of imbalances: (1) imbalance between the system of secondary education and that of medical education, (2) internal imbalance between the system of higher education and medical education, and (3) imbalance between the system of health services and that of medical education. The study of the data compiled may serve as a basis for the proposal of activities leading to harmonious development of the health manpower sector.

2019 LIMA DECLARATION

2021 ◽  
Vol 9 (4) ◽  
pp. 87-90
Author(s):  
James Appleyard
Keyword(s):  
Latin American ◽  
National University ◽  
San Marcos ◽  
International College ◽  
Pan American ◽  
Health Organization

This Declaration has emanated from the Latin American Conference on Person-Centered Medicine, held in Lima-Peru on December 13 and 14, 2019, organized by the Peruvian Association of Person Centered Medicine (APEMCP), the Latin American Network of Person Centered Medicine (RLMCP), and the International College of Person Centered Medicine (ICPCM); under the auspices of the Peruvian Association of Faculties of Medicine (ASPEFAM), the Pan American Health Organization (PAHO / WHO), and the San Marcos National University (UNMSM).

scholarly journals Investigation on microbial inactivation and urea decomposition in human urine during thermal storage

2017 ◽  
Vol 7 (3) ◽  
pp. 378-386 ◽  
Author(s):  
Xiaoqin Zhou ◽  
Yajie Li ◽  
Zifu Li ◽  
Yue Xi ◽  
Sayed Mohammad Nazim Uddin ◽  
...  
Keyword(s):  
Human Urine ◽  
Storage Condition ◽  
Microbial Inactivation ◽  
Fecal Coliforms ◽  
World Health ◽  
Large Space ◽  
Potential Health ◽  
Health Organization ◽  
Urea Decomposition ◽  
Storage Temperatures

The World Health Organization suggests storing human urine for at least 6 months at 20 °C prior to application as fertilizer to reduce the potential health risks from pathogenic organisms. Such a storage condition for human urine, however, not only requires a long period of time and large space but also ignores the risk of nitrogen losses. In this study, human urine underwent thermal treatment during storage to improve disinfection and to inhibit urea hydrolysis. Microbial indicators such as Escherichia coli and fecal coliforms and the concentration of ammonia/ammonium were investigated in urine samples that were stored at 60 °C and 70 °C. Both the inactivation of indicators and decomposition of urea improved under storage temperatures of 60 °C and 70 °C compared with storage under ambient temperature. Therefore, human urine is recommended to be stored at 70 °C for 7 days for hygienic and stabilization purposes. Under this storage condition, pH is maintained below 8.0 and ammonia/ammonium content is maintained at approximately 800 mg/L.

scholarly journals Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

2012 ◽  
Vol 64 (5) ◽  
pp. 1389-1397 ◽  
Author(s):  
S.C.R.P. Mello ◽  
M.Q. Freitas ◽  
S.C. São Clemente ◽  
R.M. Franco ◽  
E.B. Nogueira ◽  
...  
Keyword(s):  
Considerable Increase ◽  
Fecal Coliforms ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
Psychrotrophic Bacteria ◽  
Smoked Fish ◽  
Process Waste ◽  
Minced Meat ◽  
Sensory Tests

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

scholarly journals Microbiological evaluation in street food outside the Universidad del Atlántico North Campus

2019 ◽  
Author(s):  
Nuris Morales Pinto ◽  
Roberto Herrera Acosta ◽  
Diego Llerena Calvo
Keyword(s):  
Food Contamination ◽  
Total Coliform ◽  
Control Measures ◽  
Fecal Coliforms ◽  
Food Handling ◽  
Basic Principles ◽  
Street Food ◽  
Good Manufacturing Practices ◽  
The World ◽  
The University

Background: The street foods are distributed in all the countries of the world, representing a part of the culture and gastronomy of each country, they are ready for consumption and easily acquired. They are exposed to unfavorable conditions that lead to rapid deterioration and increased microbial load. The study consisted of microbiologically evaluating a street food outside the Universidad del Atlántico North Campus.Methods: A survey was applied to know the most consumed food in the university community. In addition, it structured a randomized 3x2 factorial arrangement, where two sampling points will analyze design: Black and Fritos Fritos Juanca, of which 3 samples of the same food were extracted for evaluation of their quality and microbiological safety. Results: Counting microorganisms yielded 16.67% of the samples contaminated by fecal coliforms with 25 CFU / g, total coliform count was present in 50% of the samples with 27.5 and 75.0 results between CFU/ g, whereas 100% of the samples had presence of aerobic mesophiles, and in the total of these there was no presence of sulfite-reducing spores and Staphylococcus aureus.Conclusion: Therefore, all quality control measures must be taken to reduce the growth of microorganisms and prevent food contamination through hygiene techniques, training in health education, basic principles of Good Manufacturing Practices and hygienic practices in food handling.

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