scholarly journals MICROBIAL ASSESSMENT OF FROZEN FOODS SOLD IN AYOBO, LAGOS

2021 ◽  
pp. e305
Author(s):  
Hilda Emmanuel-Akerele ◽  
Favour Uchendu
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Bacterial Count ◽  
Food Samples ◽  
Viable Count ◽  
Clupea Harengus ◽  
Microbiological Analysis ◽  
Frozen Foods ◽  
Critical Control Point ◽  
Scomber Scombrus

This study seeks to investigate the microbial profile of frozen fish and meat. Forty samples consisting of Scomber scombrus (Titus), Clupea harengus (Shawa) and frozen meat (Chicken, Turkey) were purchased from different retail outlets in Ayobo-Ipaja markets for microbiological analysis.  The samples were analysed for the total viable count using standard microbiological procedures.  The mean bacterial and fungal counts for Scomber scombrus, Chicken, Clupea harengus and Turkey are 254.70±83.81 CFU/G and 5.50±4.45 CFU/G; 210.10±55.03 CFU/G and 6.80±3.39 CFU/G; 298.20±67.35 CFU/G and 6.10±3.87 CFU/G; 221.30±80.33 CFU/G and 4.30±2.00 CFU/G respectively. Clupea harengus has the highest bacterial count while Scomber scombrus has the lowest bacterial count. Chicken has the highest fungal count while Turkey had the lowest fungal count. The microbial isolates from the frozen food samples include species of S. aureus, E. coli, Salmonella, Micrococcus, Aspergillus, and Penicillium. Escherichia coli were susceptible to all the antibiotics while Salmonella sp., Staphylococcus aureus, and Micrococcus were resistance to Augmentin, Gentamycin, Tarivid, and susceptible to Sparfloxacin and Chloramphenicol. Although freezing retard pathogens multiplication, post-harvest contaminants can multiply during thawing to a level that can have a major impact on the quality of the final consumer product. It is advised that frozen foods must be properly cooked before consumption and effective hazard analysis and critical control point implemented.

scholarly journals Real-time testing of foods: the Holy Grail?

2004 ◽  
Vol 25 (3) ◽  
pp. 30
Author(s):  
Julian Cox
Keyword(s):  
Real Time ◽  
Hazard Analysis ◽  
Physiological State ◽  
Control Point ◽  
Food Microbiology ◽  
Microbiological Analysis ◽  
Food Matrix ◽  
Holy Grail ◽  
Critical Control Point ◽  
And Control

The approach to quality assurance and control in the food industry has changed, especially with the widespread implementation of preventative, process-oriented food safety plans grounded in Hazard Analysis Critical Control Point (HACCP) and risk assessment principles. However, microbiological analysis of foods remains critical to the management of quality and safety of food products, particularly with respect to the detection of pathogens. The time to complete tests has decreased significantly but, the required sensitivity of the test, the physiological state of the target analyte, the food matrix and associated non-target microflora, all constrain further acceleration of testing and limit the potential for achieving real-time testing of foods, particularly when testing for pathogens such as Salmonella. While real time testing may be the ultimate goal, is it food microbiology?s Holy Grail?

Safety Assessment of Foods at Capital Hospital of Pakistan through the Hazard Analysis and Critical Control Point System

2020 ◽  
Vol 83 (8) ◽  
pp. 1387-1395
Author(s):  
AURANG ZEB ◽  
RIFFAT AYESHA ◽  
SYED AMIR GILANI ◽  
MUHAMMAD SHAHBAZ ◽  
ALI IMRAN ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Hazard Analysis ◽  
Control Point ◽  
Quality Parameters ◽  
Food Samples ◽  
Fecal Coliforms ◽  
Coliform Bacteria ◽  
Point System ◽  
Medical Sciences ◽  
Critical Control Point

ABSTRACT Food safety is a current challenge that needs to be addressed globally to overcome burden of foodborne diseases. In this study, food samples collected from Pakistan Institute of Medical Sciences, Islamabad, were analyzed for microbial quality. Parameters to measure the presence or absence of Salmonella, Staphylococcus, coliform, fungi, enteropathogenic Escherichia coli, and total viable counts in foods were studied. Enumeration of aerobic mesophilic bacteria and coliform bacteria was carried out to check the quality of water. The results showed that there was microbial contamination in the foods served at hospital under investigation for this study. Most of the contamination existed because of nonhygienic practices by individuals and serving places. Salmonella, fecal coliforms, and fungal cross-contamination was reported. A hazard analysis and critical control point system was implemented to study what areas are at greater risk and are a reason of contamination in the hospital. The study concluded that high prevalence of the microbial contamination was observed in facilities of the Pakistan Institute of Medical Sciences hospital, requiring strict preventive and precautionary measures to be taken to ensure the safety and health of patients and attendants in the hospital. HIGHLIGHTS

Incidence of Enterotoxigenic Staphylococci and Their Toxins in Foods

2002 ◽  
Vol 65 (5) ◽  
pp. 857-860 ◽  
Author(s):  
J. M. SORIANO ◽  
G. FONT ◽  
H. RICO ◽  
J. C. MOLTÓ ◽  
J. MAÑES
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Samples ◽  
Critical Control Point ◽  
Haccp System

Of 504 food samples collected from cafeterias, 19 (3.8%) yielded strains of enterotoxigenic staphylococci, and 10 (52.6%), 4 (21.1%), 3 (15.8%), and 2 (10.5%) of these strains produced enterotoxins C (SEC), D (SED), B (SEB), and A (SEA), respectively. Moreover, SEA, SEB, and SEC were isolated from three hamburger samples. Of 181 food samples collected from four restaurants before the implementation of the hazard analysis and critical control point (HACCP) system, 7 (3.9%) were found to contain enterotoxigenic strains, and SED, SEC, and SEA were produced by 4 (57.1%), 2 (28.6%), and 1 (14.3%) of these strains, respectively. One meatball sample with SEC was detected in a restaurant. After the implementation of the HACCP system in four restaurants, neither enterotoxigenic staphylococci nor enterotoxins were detected in 196 studied samples.

Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses

2004 ◽  
Vol 67 (6) ◽  
pp. 1303-1308 ◽  
Author(s):  
ROSA CAPITA ◽  
MIGUEL PRIETO ◽  
CARLOS ALONSO-CALLEJA
Keyword(s):  
European Union ◽  
Sampling Method ◽  
Hazard Analysis ◽  
Control Point ◽  
Performance Standards ◽  
Microbiological Analysis ◽  
The European Union ◽  
Surface Sampling ◽  
Critical Control Point ◽  
The Common

Microbiological analysis of carcasses at slaughterhouses is required in the European Union for evaluating the hygienic performance of carcass production processes as required for effective hazard analysis critical control point implementation. The European Union microbial performance standards refer exclusively to the excision method, even though swabbing using the wet/dry technique is also permitted when correlation between both destructive and nondestructive methods can be established. For practical and economic reasons, the swab technique is the most extensively used carcass surface-sampling method. The main characteristics, advantages, and limitations of the common excision and swabbing methods are described here.

Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice System1

1980 ◽  
Vol 43 (12) ◽  
pp. 916-923 ◽  
Author(s):  
C. A. DAHL ◽  
M. E. MATTHEWS ◽  
E H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Microwave Heating ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Samples ◽  
Green Beans ◽  
Critical Control Point ◽  
Before And After ◽  
The Mean

The fate of Staphylococcus aureus in cook/chill systems before and after microwave-heating was determined, using inoculated beef loaf, dehydrated potatoes and frozen and canned green beans. These foods were prepared according to time and temperature recommendations of the Hazard Analysis Critical Control Point (HACCP) model for hospital cook/chill systems. Beef loaf was initially cooked to a mean end temperature (ET) of 66 C, potatoes were rehydrated and heated to a mean ET of 79 C and beans were not cooked initially. Products were covered and stored 24 h at 6 C. Products were portioned, 100 g/portions, stored covered 2 h at 6 C, and microwave-heated: beef loaf and frozen beans 20, 50, 80 or 110 sec; potatoes 25, 45, 65 or 85 sec and canned beans 20, 40, 60 or 80 sec. Number of S. aureus in products decreased as time of microwave-heating increased. When the mean ET of samples was approximately 74–77 C (HACCP model), microwave-heating did not consistently result in lethality of S. aureus. When time of microwave-heating in the present study was equal to time to reach 74–77 C in the prestudy, an ET of 74–77 C did not consistently occur in the food samples.

scholarly journals Antibiotic resistance patterns of salmonella typhi isolated from ready-to-eat vegetable salads hawked in Kano Metropolis

2021 ◽  
Vol 12 (2) ◽  
pp. 74-80
Author(s):  
B. Mohammed ◽  
A.U. Muhammad
Keyword(s):  
Local Governments ◽  
Hazard Analysis ◽  
Bacterial Species ◽  
Control Point ◽  
Antibiotic Sensitivity ◽  
Bacterial Count ◽  
Salmonella Typhi ◽  
Sensitivity Testing ◽  
Critical Control Point ◽  
Resistance Patterns

A total of 200 samples of Ready – to – Eat (RTE) vegetable salads were aseptically purchased randomly from hawkers in eight Local Governments of Kano State, Nigeria. The aerobic mesophilic bacterial count was conducted according to standard techniques. Samples were further screened for S. Typhi and C. jejuni using standard procedures. Isolates of the two bacterial species were subjected to antibiotic sensitivity testing using Kirby Buer disk diffusion technique. The total aerobic bacteria count ranged from 1.200x105 to 1.70x105 cfu/g. A total of 36 bacterial isolates from the RTE vegetables were identified as C. jejuni (18%) and 97 (48.5%) as S. Typhi. Ninety percent (90%) of the isolates were found to be resistant to the assayed antibiotics. C. jejuni was highly sensitive (98.4%) to gentamicin. TEM genes were detected in 40% of the C. jejuni isolates while 60% were detected in S. Typhi isolates. RTE vegetable salads hawked in study areas are contaminated with C. jejuni and S. Typhi and the isolates were resistant to most of the antibiotics tested. It is recommended that hazard analysis and critical control point of ready to eat food should be observed.

Microbial Examination of Nonheated Foods Served in Feeding Programs of Elementary Schools, Iksan City, Jeonbuk Province, Korea

2011 ◽  
Vol 74 (9) ◽  
pp. 1564-1568 ◽  
Author(s):  
JEE-HOON RYU ◽  
JINYOUNG KO ◽  
HYOSEOK PARK ◽  
SOONWOOK YANG ◽  
HOIKYUNG KIM
Keyword(s):  
Elementary Schools ◽  
Foodborne Pathogens ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Food Samples ◽  
National Standards ◽  
School Students ◽  
Critical Control Point ◽  
Feeding Program

More than 90% of elementary school students in Korea have lunch provided by a school feeding program. This study examined nonheated foods, foods in which final ingredients were added after cooking (“heated/nonheated foods”), and desserts for microbial contamination levels and the presence of foodborne pathogens. We obtained a total of 77 food samples belonging to the above three groups from four elementary schools located in Iksan, Jeonbuk, Korea, from June to July 2010. Among the samples, 15% of nonheated foods and 9% of heated/nonheated foods contained >6 log CFU of aerobic bacteria per g. Unacceptable coliform counts according to Korean national standards (3 log CFU/g) were also observed in 30, 4.5, and 26% of nonheated foods, heated/nonheated foods, and desserts, respectively. The foodborne pathogens Escherichia coli O157:H7, Bacillus cereus, and Cronobacter sakazakii were found in two, one, and two of the total samples, respectively. Detection of E. coli O157:H7 indicates a low level of safety in the school lunches served in Korean elementary schools. To improve food safety, hazard analysis critical control point guidelines should be applied to school food service establishments to lower the microbial risks in foods served to children.

Aerobiology of a High-Line Speed Cattle Abattoir

2000 ◽  
Vol 63 (11) ◽  
pp. 1523-1528 ◽  
Author(s):  
K. W. F. JERICHO ◽  
J. HO ◽  
G. C. KOZUB
Keyword(s):  
Hazard Analysis ◽  
Strong Association ◽  
Control Point ◽  
Viable Count ◽  
The Other ◽  
Critical Control Point ◽  
Line Speed ◽  
Air Sampler ◽  
High Line ◽  
Canadian Food Inspection Agency

The operation of the high-line speed cattle abattoir studied follows a plant-created hazard analysis and critical control point (HACCP) plan that is recognized by the Canadian Food Inspection Agency. Measurement of bioaerosols is not a part of this plan. In this study CFUs in air of selected abattoir processes were enumerated after impinging air onto tryptic soy agar plates with a slit air sampler for 10 to 20 min. The total viable count (TVC) per liter of air was calculated for each sample following incubation at 30°C for 24 h. Monthly samples were collected on the hide removal floor and the carcass dressing floor from March 1998 to April 1999. Mud tag, dirt, and wetness of incoming hides were scored subjectively on the hide removal floor. The other processes were sampled in 3 separate months. The TVC at two locations on the hide removal floor (center of hide removal floor [CHF] and top of hide puller [THP]) had a strong association to each other (r = 0.84; P < 0.001). The mean TVC at the CHF and THP was 10.0 and 11.5, respectively, and the TVC for individual samples ranged from 2 to 42 at these locations. The TVC means for all the other processes ranged from 0.01 to 0.7. Tag and TVC on the hide removal floor had a different seasonal distribution with TVC being highest in the warm months (April to October 1998) and lowest for November to April 1999. No significant relations between TVC and the dirt and wetness variables were evident for the CHF and THP locations on the hide removal floor. It was concluded that the control of aerosols in the hide removal floor should be treated as a critical control point in the HACCP plan.

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