scholarly journals Microbiological Quality of Nuts, Dried and Candied Fruits, Including the Prevalence of Cronobacter spp.

Pathogens ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 900
Author(s):  
Anna Berthold-Pluta ◽  
Monika Garbowska ◽  
Ilona Stefańska ◽  
Lidia Stasiak-Różańska ◽  
Tamara Aleksandrzak-Piekarczyk ◽  
...  
Keyword(s):  
Random Amplified Polymorphic Dna ◽  
Microbiological Quality ◽  
Plate Count ◽  
Pcr Analysis ◽  
Dried Fruits ◽  
Food Borne ◽  
Pcr Rflp ◽  
Cronobacter Species ◽  
Yeasts And Molds

Cronobacter genus bacteria are food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or immunocompromised adults. The aim of this study was to determine the microbiological quality of nuts, seeds and dried fruits with special emphasis on the occurrence of Cronobacter spp. Analyses were carried out on 64 samples of commercial nuts (20 samples), dried fruits (24), candied fruits (8), seeds (4), and mixes of seeds, dried fruits and nuts (8). The samples were tested for the total plate count of bacteria (TPC), counts of yeasts and molds, and the occurrence of Cronobacter spp. Cronobacter isolates were identified and differentiated by PCR-RFLP (Polymerase Chain Reaction - Restriction Fragments Length Polymorphism) and RAPD-PCR (Random Amplified Polymorphic DNA by PCR) analysis. TPC, and yeasts and molds were not detected in 0.1 g of 23.4%, 89.1%, and 32.8% of the analyzed samples. In the remaining samples, TPC were in the range of 1.2–5.3 log CFU g−1. The presence/absence of Cronobacter species was detected in 12 (18.8%) samples of: nuts (10 samples), and mixes (2 samples). The 12 strains of Cronobacter spp. included: C. sakazakii (3 strains), C. malonaticus (5), and C. turicensis (4). The results of this study contribute to the determination of the presence and species identification of Cronobacter spp. in products of plant origin intended for direct consumption.

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

scholarly journals Assessment of the Microbiological Quality of Public Restaurants and Street Vended Ready-To-Eat “Koshari” Meals

2015 ◽  
Vol 3 (3) ◽  
pp. 452-458
Author(s):  
Attiya Mohamedin ◽  
Magdy Michel ◽  
Marwa Tolba
Keyword(s):  
Disease Surveillance ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Risk Assessment ◽  
E Coli ◽  
Food Borne ◽  
Esherichia Coli ◽  
Public Areas

Ninety ?Koshari? meals samples were collected from some restaurants and street vendors located in six public quarters in central Cairo, to determine the microbiological quality of them directly after cooking and preparing and after 4 & 8 hrs of storage at room temperature. These samples examined for aerobic bacteria, Esherichia coli and coagulase positive Staphylococci to conduct a preliminary microbial risk assessment for them in” koshari “meals. According to the CDPH (2009) only 53 samples (59%) were of satisfactory microbiological quality for Aerobic plate count (APC) and 81 samples (90%) were positive for E. coli cells and 58% of them (47 samples) are acceptable quality. About coagulase positive S. aureus, 28 samples (31.1 %) were positive and only 60.7% of them (17 samples) of satisfactory microbiological quality.Moreover, the percentage of unacceptable microbiological quality samples tested (potentially hazardous) reached to 36 samples (40%), 29 samples (32.2%), and 17 samples (18.9%) for APC, E. coli and S. aureus respectively, after 8 hrs of storage at room temperature. This study reveals that “Koshari” meals sold on the public areas are unwholesome and could be a potential source of food-borne bacteria pathogens if not properly handled. Option might be to suggest that the product should be consumed within short time of purchase in these places. Improvements in processing and handling are required and the need of food-borne bacteria disease surveillance indicated. In addition, it was evident that the Egyptian Food Code needed new legal revisions.Int J Appl Sci Biotechnol, Vol 3(3): 452-458

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.

The Microbiological Quality of Honey as Determined by Aerobic Colony Counts

1993 ◽  
Vol 56 (4) ◽  
pp. 336-337 ◽  
Author(s):  
JOSEP SERRA BONVEHI ◽  
ROSSEND ESCOLÁ JORDÁ
Keyword(s):  
Membrane Filter ◽  
Microbiological Quality ◽  
Plate Count ◽  
Filter Method ◽  
Filter Methods ◽  
Plate Counts ◽  
Multifloral Honey ◽  
Plate Count Method ◽  
Membrane Filter Method

The number of mesophilic aerobic colonies was determined in 72 samples of mono- and multifloral honey from various sources by the plate count and the membrane filter methods. The presence of motile colonies made the plate counts unreliable. The microorganism producing these colonies was identified as Bacillus alvei. Colony counts could only be carried out in 27 of the samples when using the plate count method, while with the membrane filter method the number of colonies was counted in all the samples.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

scholarly journals Microbial quality of linseed and fibre hemp plants during growing and harvest seasons

2008 ◽  
Vol 13 (4) ◽  
pp. 327 ◽  
Author(s):  
M. KOIVULA ◽  
H-R. KYMÄLÄINEN ◽  
L. VANNE
Keyword(s):  
Cannabis Sativa ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Growing Season ◽  
Plate Count ◽  
Production Chain ◽  
Growing Seasons ◽  
Linum Usitatissimum L ◽  
Microbiological Analyses

Linseed (Linum usitatissimum L.) and fi bre hemp (Cannabis sativa L.) can be used as raw materials in various applications. In this study, microbiological quality and meteorological measurements were made during the growing seasons and harvesting periods of 2001 and 2002. The microbiological analyses were carried out with Hygicult® TPC and Y&F dipslides, and with a surface spreading method using Plate Count and Potato Dextrose agars. During the growing season of 2001 the conditions were mostly humid, whereas the growing season of 2002 was rather dry and warmer than that of 2001. The lack of water during the growing season of 2002 affected the growth of the plants. In the case of both hemp and fl ax, the mould and bacterial contents (cfu gdw-1) increased markedly at the end of the growing season of 2001. During the growing season of 2002 the increase in mould and bacterial contents was noticeable but more constant throughout the whole growing season. At the end of the growing seasons, the mould and bacteria contents were higher in 2001 than in 2002. The genera of moulds identifi ed included Cladosporium, Fusarium, Penicillium, Mucor and Alternaria. The microbiological safety should be controlled during the whole production chain, beginning with the cultivation and harvesting periods.;

scholarly journals Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

2020 ◽  
Vol 8 (2) ◽  
pp. 185 ◽  
Author(s):  
Charlène Leneveu-Jenvrin ◽  
Baptiste Quentin ◽  
Sophie Assemat ◽  
Mathilde Hoarau ◽  
Jean-Christophe Meile ◽  
...  
Keyword(s):  
Cold Storage ◽  
Microbiological Quality ◽  
Fungal Species ◽  
Ananas Comosus ◽  
Minimally Processed ◽  
Leading Role ◽  
Queen Victoria ◽  
Processing Step ◽  
Yeasts And Molds

Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

scholarly journals Mobile Dental Delivery System: An Effective Protocol for Hygiene and Disinfection

2020 ◽  
Vol 17 (5) ◽  
pp. 1603 ◽  
Author(s):  
Damien Offner ◽  
Gabriel Fernandez De Grado ◽  
Marion Strub ◽  
Laure Belotti ◽  
Stéphanie Deboscker ◽  
...  
Keyword(s):  
Dental Care ◽  
Care Delivery ◽  
Microbiological Quality ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
Dental Procedures ◽  
Dental Care Delivery ◽  
Dental Unit Waterlines ◽  
Over Time

Mobile dental delivery systems (MDDSs) are receiving growing interest for reaching isolated patients, as well as in dental care for fragile and hospitalized patients, with the advantage of being able to be used from room to room or during general anesthesia (GA) in an operating room. Therefore, ensuring the care safety is crucial. The aim of this study was to elaborate and assess an MDDS maintenance protocol, containing the management of dental unit waterlines and adapted to specific conditions such as dental care under GA. A step-by-step protocol was established and implemented for an MDDS used during dental care under GA in children. Samples of the output water were collected at J0, J+1, 3, 6, 12, and 24 months, and cultured to observe the microbiological quality of the water. All the results (heterotrophic plate count at 22 °C, at 37 °C, and specific pathogenic germs sought) showed an absence of contamination. The protocol presented was effective over time and allowed ensuring the safety of care to be ensured when using MDDS, even during dental procedures under GA. As a result, it could be implemented by any dental care delivery structure wanting to reinforce the safety of its practice.

scholarly journals The pursuit of good microbiological conditions in domestic softeners: a new improvement

2020 ◽  
Vol 18 (2) ◽  
pp. 200-206
Author(s):  
L. Bolelli ◽  
Elida Nora Ferri ◽  
Stefano Sangiorgi ◽  
Giuseppe Novelli ◽  
Stefano Girotti
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Global Network ◽  
Plate Count ◽  
Bacteria Growth ◽  
Warm Environment ◽  
Quality Of Water ◽  
Softened Water ◽  
Generous Support

Abstract Effective resin disinfection is mandatory to ensure the microbiological quality of water treated by domestic softeners. The wet and sometimes warm environment inside the softener is ideal for bacteria growth. Our research was focused on the evaluation of the microbial quality of water from softeners sanitized by chlorine solutions or by electrolytic systems. We employed the heterotrophic plate count and specific tests to monitor the presence of opportunistic and pathogenic bacteria (Pseudomonas aeruginosa, Escherichia coli, enterococci, and coliforms). Completely new devices were equipped with a commercially available electrolytic system or with a newly patented one or sanitized by automatic or manual addition of chlorine solutions. In all cases, the contamination was reduced, not completely avoided. In particular, the patented electrolytic system significantly reduced bacterial proliferation in strongly contaminated devices. Our data confirm the difficulties encountered to solve the problem of microbiological quality of softened water and offer encouraging information on new possible solutions. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.

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