scholarly journals Evaluation of the effect of cooling on the microbiological quality of lamb carcasses

2021 ◽  
Vol 7 (3) ◽  
pp. 179-184
Author(s):  
Yasemin Yalçın ◽  
Pelin Koçak Kızanlık ◽  
Cemil Şahiner ◽  
Ergün Ömer Göksoy
Keyword(s):  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Salmonella Spp ◽  
Cooling Stage ◽  
Commission Regulation ◽  
Microbiological Criteria ◽  
European Union Commission ◽  
The Mean ◽  
Aseptic Conditions

This study aimed to determine the effects of cooling on microbiological quality of lamb carcasses. Total Aerobic Bacteria Count (TABC), Enterobactericeae counts and the presence of Salmonella spp. were investigated in accordance with the Turkish Food Codex Regulation on Microbiological Criteria and European Union Commission Regulation 2073/2005. Sampling was carried out on aseptic conditions from the surface of 25 randomly selected lambs brought to slaughterhouse. The results showed that the mean TABC were 2.24±0.087 log cfu/cm2 before cooling and 2.41±0.061 log cfu/cm2 after cooling (P>0.05). The mean Enterobactericeae count was 0.21±0.11 log cfu/cm2 before cooling and 0.69±0.13 log cfu/cm2 after cooling (P<0.01). Furthermore, Salmonella spp. were determined on 3 carcasses before cooling and one another carcass after cooling. The influence of cooling on categorisation according to the legislations presented that it could potentially improve the numbers of acceptable carcasses for TABC and Salmonella spp. Nevertheless, the results exhibited that the hygiene and cooling stage of the slaughter line must be re-evaluated in terms of HACCP requirements and that corrective measures/actions must be taken.

scholarly journals Sivas kofte and examination of microbiological quality

2013 ◽  
Vol 29 (1) ◽  
pp. 133-143 ◽  
Author(s):  
O.P. Can ◽  
S. Şahin ◽  
M. Erşan ◽  
F. Harun
Keyword(s):  
Meat Product ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
E Coli ◽  
Microbiological Criteria

The objective of this study was to examine traditional meat product of the Sivas province, the Sivas kofte with regards to its microbiological quality. The kofte samples sold commercially were examined according to their microbiological qualities (150 pieces cooked kofte samples taken from the most popular 5 restaurants). The samples were analyzed in terms of total mesophilic aerobic bacteria, Enterobacteria, E. coli, coagulase positive S. aureus, Salmonella spp. and psychrophilic bacteria. Ready to serve samples of Sivas kofte were examined and the following results were obtained for total mesophilic aerobic bacteria, Enterobacteria, coagulase positive S. aureus, psychrophilic bacteria, 2.7- 4.9 log10 cfu/g, <10 - 2.1 log10 cfu /g, <10 - 1.9 log10 cfu /g, 1.6- 3.8 log10 cfu /g, respectively. E. coli and Salmonella spp were not determined in any of the samples. As a result, the ready to consume Sivas kofte samples were found to be in accordance with the Turkish Food Codex Cominiquate Microbiological Criteria despite differences in the microbiological quality of the locations in Sivas.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

scholarly journals Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador

2021 ◽  
Vol 14 (4) ◽  
pp. 918-925
Author(s):  
María Cevallos-Almeida ◽  
Ana Burgos-Mayorga ◽  
Carlos A. Gómez ◽  
José Luis Lema-Hurtado ◽  
Leydi Lema ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Welfare Indicators ◽  
Beef Carcasses ◽  
Logistic Regressions ◽  
The Mean ◽  
Poor Management

Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. Results: The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). Conclusion: Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.

scholarly journals Comparative Studies Concerning Microbial Quality of Ecological and Conventional Milk

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen LAZAR ◽  
Ancuta Mihaela ROTAR ◽  
Sorin APOSTU ◽  
Georgiana BUZGAU
Keyword(s):  
Microbiological Quality ◽  
Quality Criteria ◽  
Best Interests ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Commission Regulation ◽  
Microbiological Parameters ◽  
Microbiological Criteria ◽  
Quality Of Milk

The quality and safety of grocery became a consumers’ right that affects directly the quality of life. Thus, the issues referring to the safety of grocery is in the center of attention of the institutions created for protecting the customers’ best interests. The bio milk can be defined as milk with zero quality defects. This means that the milk corresponds to all quality criteria, respectively nutritional, sanitary, bacteriologic, technologic, sensorial, and psycho-social. The microbiological analyses that are described in the paper have the purpose of monitoring the microbiological parameters listed COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 laying down specific hygiene rules for food of animal origin. The research was made during the validity period of the 3 types of milk that were studied (eco milk, UHT milk, conventional) respectively the product in the first day of validity, in the middle of the validity period and in the last day of validity. The methods used represented both rapid and classic standardized techniques, using media of enrichment, isolation and confirmation, characteristic to each method. After the realised determinations referring to some microbiological characteristics of the conventional and ecological milk, through the validity period were observed some alterations related to the microbiological quality of milk.

scholarly journals Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Daniela Bencardino ◽  
Luca Agostino Vitali ◽  
Dezemona Petrelli
Keyword(s):  
Tap Water ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Mean Value ◽  
Target Market ◽  
Load Reduction ◽  
Salmonella Spp ◽  
Iceberg Lettuce ◽  
The Mean

The aim of this study was to assess the microbiological quality of ready-to-eat (RTE) iceberg lettuce. Our investigation was based on the consumption tendency of university students considered a target market for this product. A total of 78 RTE samples were collected from chain supermarkets and analysed for the enumeration of aerobic mesophilic count (AMC), Escherichia coli and the detection of Salmonella spp. and Listeria monocytogenes. All samples were negative for the presence of pathogens. The mean value of AMC at the beginning, in the middle and after the expiration date was: 6.88, 8.51 and 8.72 log CFU g-1, respectively. The same investigation was performed on 12 samples of fresh iceberg lettuce samples. No pathogens were found and the mean value of AMC was lower than the RTE category (5.73 log CFU g-1; P<0.05). The effectiveness of 5 washing methods was determined on 15 samples of both fresh and RTE iceberg lettuce. Samples were washed for 15’ and 30’ in tap water (500 mL), tap water with NaCl (4 g/500 mL), tap water with bicarbonate (8 g/500 mL), tap water with vinegar (10 mL/500 mL) and tap water with chlorine-based disinfectant (10 mL/500 mL). A significant bacterial load reduction was recorded for vinegar and disinfectant after 30’ and 15’, respectively. Overall, these results showed that RTE iceberg lettuce is more contaminated than the fresh product. Also, the consumption in the first few days of packaging and after washing with disinfectants reduces the risk for health consumers.

Microbiological Quality of Raw Cow's Milk at Collection Centers in Trinidad

1995 ◽  
Vol 58 (2) ◽  
pp. 139-146 ◽  
Author(s):  
A. A. ADESIYUN ◽  
L. WEBB ◽  
S. RAHAMAN
Keyword(s):  
Antimicrobial Agents ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Milk Samples ◽  
California Mastitis Test ◽  
High Prevalence ◽  
The Mean

The microbial quality, pH and presence of selected pathogens in milk at eight collection centers in Trinidad were determined. The enterotoxigenicity and susceptibility of Staphylococcus aureus strains to antimicrobial agents and bacteriophages were investigated while the antibiograms and ability of Escherichia coli isolates to agglutinate O157 antiserum were also assessed. Of the 287 milk samples tested, the mean pH was 6.80 ± 0.10 and 207 (72.1%) were California mastitis test (CMT) positive. All (100.0%) milk samples contained S. aureus, and 217 (75.6%) were positive for E. coli. The ranges of mean counts per ml for total aerobic bacteria, S. aureus and E. coli were 3.3 ¥ 106 to 9.8 ¥ 107, 1.4 ¥ 104 to 1.2 ¥ 105 and 4.2 ¥ 104 to 1.6 ¥ 106, respectively. Ninety-three (40.4%) of 230 strains of S. aureus tested were enterotoxigenic producing staphylococcal enterotoxins A, B, C, D or a combination with SEC being predominantly elaborated. Of the 245 strains of S. aureus phage-typed, 123 (50.2%) were susceptible to international phage set (IPS) of bacteriophages. Overall, 49 (49.0%) of 100 strains of S. aureus tested were resistant to 1 or more of the 8 antimicrobial agents with resistance high to penicillin (48.0%), ampicillin (45.0%) and methicillin (21.0%). Among 100 strains of E. coli tested, 98 (98.0%) exhibited resistance to antimicrobial agents with high prevalence of resistance detected for cephalothin (79.0%), ampicillin (73.0%) and streptomycin (47.0%). Thirteen (6.9%) of 188 strains of E. coli agglutinated with O157 antiserum. It was concluded that the presence of some pathogens in milk in fairly high counts coupled with toxigenicity of some strains pose a health hazard to consumers.

scholarly journals Effect of Storage on Microbiological Quality of Honey

2012 ◽  
Vol 56 (2) ◽  
pp. 161-163 ◽  
Author(s):  
Hanna Różańska ◽  
Jacek Osek
Keyword(s):  
Anaerobic Bacteria ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Microbiological Contamination ◽  
The Mean ◽  
One Year ◽  
Spore Forming Bacteria ◽  
Different Levels

Abstract One hundred and nine samples of honey representing different botanical types were microbiologically retested for the total number of aerobic bacteria per 1 g, the presence of anaerobic bacteria in 0.1 g, and number of yeasts and moulds per 1 g after one year of storage. The samples displayed different levels of microbiological contamination. The mean of total number of aerobic bacteria varied from 1.9 x 101 CFU/g to 4.6 x 103 CFU/g depending on the type of honey. This value, in comparison with year 2010 was lower in the case of 75 samples (68.8%), higher in 14 samples (12.8%), and stable in the remaining 20 samples (18.4%). The mean number of moulds and yeasts was 9.8 x 101 CFU/g and it was lower in 46 samples (42.2%). In 46 samples no changes were noted. The presence of anaerobic spore forming bacteria was noted in 18 samples. The presence of these microorganisms in 73 honey samples (67.0%) did not change since 2010.

Microbiological Quality of Australian Beef

2001 ◽  
Vol 64 (5) ◽  
pp. 692-696 ◽  
Author(s):  
DAVID PHILLIPS ◽  
JOHN SUMNER ◽  
JODIE F. ALEXANDER ◽  
KYM M. DUTTON
Keyword(s):  
Microbiological Quality ◽  
Detailed Consideration ◽  
E Coli ◽  
Beef Carcasses ◽  
Microbiological Techniques ◽  
Microbiological Criteria ◽  
The Mean ◽  
Meat Samples ◽  
Coagulase Positive Staphylococci

A survey of the microbiological quality of beef carcasses and boneless beef produced in Australia was conducted during the period June to November 1998. Sponge samples were collected from 1,275 carcasses, and meat samples were drilled from 990 cartons of frozen boneless beef. Carcass and boneless beef samples were respectively collected from 21 and 27 establishments that concentrated on export and from 38 and 3 establishments supplying the Australian domestic market of which 31 were very small plants slaughtering no more than 150 cattle equivalents per week. The mean log total viable counts (TVCs) were 2.42/cm2 and 2.52/g for carcasses and boneless meat, respectively. Escherichia coli was detected on 10.3% of carcasses and 5.1% of boneless beef samples and coagulase-positive staphylococci on 24.3% of carcasses and 17.5% of boneless beef. Salmonella was detected on 0.2% of carcasses and 0.1% of boneless beef and E. coli O157:H7 recovered from 0.1% of carcasses but not detected on 990 boneless beef samples. Mean log TVCs/cm2 differed significantly (P &lt; 0.05) between establishment types. They were lower on carcasses from export establishments (2.20) compared with domestic (2.61) and very small plants (3.10). There were no significant differences in prevalence of Salmonella or E. coli O157:H7 between establishment types. Excision samples were taken from 670 carcasses to make comparisons with the first baseline study of Australian meat, carried out in 1993 to 1994. While there were differences in sampling and microbiological techniques between the two studies that require detailed consideration, there were small but significant improvements in several microbiological criteria for carcasses and boneless meat.

Microbiological Quality of Australian Sheep Meat

2001 ◽  
Vol 64 (5) ◽  
pp. 697-700 ◽  
Author(s):  
DAVID PHILLIPS ◽  
JOHN SUMNER ◽  
JODIE F. ALEXANDER ◽  
KYM M. DUTTON
Keyword(s):  
Microbiological Quality ◽  
E Coli ◽  
Sheep Meat ◽  
Microbiological Techniques ◽  
Microbiological Criteria ◽  
Australian Sheep ◽  
The Mean ◽  
Meat Samples ◽  
Coagulase Positive Staphylococci

Microbiological quality of sheep carcasses and boneless sheep meat produced in Australia was surveyed during the period June to November 1998. Sponge samples were collected from 917 carcasses, and meat samples were drilled from 467 cartons of frozen boneless meat. Carcass and boneless meat samples were respectively collected from 7 and 10 establishments that concentrated on export, and from 36 and 5 establishments supplying the Australian domestic market of which 31 were very small plants slaughtering cattle and sheep but no more than 1,200 sheep equivalents per week. The mean log total viable counts were 3.55/cm2 and 3.30/g for carcasses and boneless meat, respectively. Escherichia coli was detected on 29.2% of carcasses and 24.5% of boneless meat samples and coagulase-positive staphylococci on 24.1% of carcasses, and 38.6% of boneless meat samples. Salmonella was detected on 0.1% of carcasses and 1.3% of boneless meat samples. E. coli O157:H7 was recovered from 0.7% of carcasses and 1.3% of boneless sheep meat. There were statistically significant differences between establishment types for some microbiological criteria, although there were no significant differences in prevalence of Salmonella or E. coli O157:H7 between establishment types. While there were differences in sampling and microbiological techniques between this study and another conducted in 1993 to 1994 that require detailed consideration, there were small but significant improvements in several microbiological criteria for boneless meat. While data that would allow for comparison of carcass data were not gathered, it is unlikely that improvements in the microbiological quality of boneless sheep meat could accrue without improvements to carcasses.

Microbiological Quality of Sous and Tamarind, Traditional Drinks Consumed in Jordan

2005 ◽  
Vol 68 (4) ◽  
pp. 773-777 ◽  
Author(s):  
REEM A. NASSEREDDIN ◽  
MOHAMMED I. YAMANI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Local Market ◽  
Enterobacter Sakazakii ◽  
Enterococcus Hirae ◽  
The Mean ◽  
Ph Range

This study was conducted to evaluate the microbiological quality of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra) and tamarind (a drink prepared by infusing Tamarindus indica dried pulp), traditional drinks consumed in Jordan. Twenty-one samples of sous and 44 samples of tamarind were collected from the local market in Amman, Jordan. Water is the major component of the drinks. Sous drink is characterized by having an alkaline pH (range, 6.6 to 9.9; mean, 8.6), whereas tamarind drink has an acidic pH (range, 1.8 to 3.7; mean, 2.8). The drinks are not processed for safety before serving, and at some vendors drinks are not properly refrigerated. The mean counts for aerobic bacteria, lactic acid bacteria, and yeasts in sous drink samples were 5.9, 5.0, and 3.8 log CFU/ml, respectively; those in tamarind drink samples were 4.0, &lt;1, and 5.8 log CFU/ml, respectively. The lactic acid bacteria isolated were Enterococcus raffinosus, Enterococcus hirae, Enterococcus durans, Lactobacillus acidophilus, and Lactobacillus buchneri. The yeast isolates in sous drink were from the genera Candida, Filobasidium, Hanseniaspora, Lodderomyces, Pichia, and Williopsis, and those in tamarind drink were from Arthroascus, Brettanomyces, Candida, Debaromyces, Filobasidiella, Hanseniaspora, Klavispora, Lodderomyces, Pichia, Saccharomycodes, Trichosporon, and Zygosaccharomyces. Enterobacteriaceae were detected in two sous samples and were identified as Enterobacter sakazakii and Erwinia sp., and in two tamarind samples and were identified as Citrobacter freundii and Klebsiella pneumoniae. Salmonella was detected in one sous and one tamarind sample. Pseudomonas aeruginosa was detected in only one sous sample. These findings highlight the importance of application of hygienic practices throughout preparation and vending of drinks, starting with raw ingredients and continuing through preparation, storage, display, and serving.

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