scholarly journals Pathogenic Bacterial Flora of Raw Chicken Eggs Sold in Jos, Plateau State, Nigeria

2020 ◽  
Vol 3 (1) ◽  
pp. 81-89
Author(s):  
TT Sar ◽  
EA Johnson ◽  
MG Gberikon
Keyword(s):  
Pathogenic Bacteria ◽  
Bacterial Flora ◽  
Bacterial Load ◽  
Salmonella Spp ◽  
Chi Square ◽  
Bacterial Counts ◽  
E Coli ◽  
Jos Plateau ◽  
Plateau State

Eggs are an important component of the diets of increasing numbers of Nigerians and are used in a number of foods such as salad dressings and home-made creams. Jos, Plateau State, Nigeria is an important source of eggs consumed in Nigeria. However, most eggs in Jos are produced by subsistence poultry farmers with poor regard for hygienic practices. To determine the bacterial load and hence sanitary health quality of eggs sold and consumed, 100 eggs were randomly sampled from egg vendors in twenty locations of Jos North, Jos South and Jos East municipalities. Dilutions of egg shell washes and egg contents were cultured on Nutrient, and subcultured on McConkey agar and Xylose Lysine Desoxycholate (XLD) agar. All egg surfaces (shells) sampled had CFUs ranging between 1.0 x 106 - 1.1 x 108/mL in Jos East, 4.3 x 105 – 6.0 x 107/mL in Jos South and 3.4 x 105 – 1.1 x 108/mL in Jos North respectively. While ANOVA and t-test showed no statistically significant differences (p>0.05) in bacterial counts from within sample locations, Chi Square (χ2) showed association (p<0.05) between bacterial counts and sample locations; Mean counts 1.06 x 109, 1.32 x 108 and 5.11 x 107 per mL respectively in Jos North, Jos East and Jos South. Eggs with bacteria isolated from their contents constituted 8(8.0%), while bacteria isolated included E. coli 65 (65%), Shigella 25 (25%) and Salmonella spp. 4(4%). E. coli was the only bacterium isolated from within 8 (8%) the eggs. While no other bacteria were found in eggs contents, the pathogenic bacteria present on the eggs indicated that eggs could be potential sources of outbreaks of food-borne diseases. Regulations and awareness on sanitary quality of eggs are advocated to help safeguard the health of the egg consuming public from egg-borne food infections.

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

scholarly journals Prevalence of Pathogenic Bacteria in Shrimp Samples Collected from Hatchery, Local Markets and the Shrimp Processing Plant

2016 ◽  
Vol 29 (1) ◽  
pp. 7-10 ◽  
Author(s):  
M Majibur Rahman ◽  
Farjana Rahman ◽  
Farzana Afroze ◽  
Farzana Yesmin ◽  
Kazi Kaniz Fatema ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Processing Plant ◽  
Salmonella Spp ◽  
Economic Interests ◽  
Local Markets ◽  
E Coli ◽  
Export Quality ◽  
Klebsiella Spp ◽  
Vibrio Spp

Export quality frozen shrimps comprise as one of the major economic interests in Bangladesh. During cultivation or processing and packaging, microbial condition is an important issue to maintain the quality of shrimps. Eight shrimp samples, of which, one from hatchery, 3 from local markets and 4 processed export quality samples were studied for microbiological risk assessment (MRA). One hatchery, three market and two export quality shrimp samples were found to contain bacterial pathogens probationary identified as Escherichia coli, Klebsiella spp., Vibrio spp., Aeromonas spp., Pseudomonas spp., Listeria spp., Shigella-like organisms, Staphylococcus aureus, and Salmonella spp. and two other processed export quality shrimp samples were completely free of pathogens of any type. Surprisingly, the later two processed export quality shrimp samples showed antibacterial activity against E. coli, Klebsiella sp. and Vibrio sp.Bangladesh J Microbiol, Volume 29, Number 1, June 2012, pp 7-10

scholarly journals Post harvest bacterial load in the gut of Ompok pabda (Hamilton, 1822) from two fish markets of Brahmanbaria

2019 ◽  
Vol 47 (2) ◽  
pp. 243-251
Author(s):  
Tanjila Akter ◽  
Gawsia Wahidunnessa Chowdhury
Keyword(s):  
Vibrio Cholerae ◽  
Pathogenic Bacteria ◽  
Culture Media ◽  
Bacterial Load ◽  
Total Coliform ◽  
Salmonella Spp ◽  
E Coli ◽  
Post Harvest ◽  
Cultured Fish ◽  
Shigella Spp

This study was conducted to enumerate the post harvest bacterial load in the gut of captured and cultured Ompok pabda by spread plate method using different selective culture media. The bateriological parameters, such as total viable bacterial counts (TVBC), total coliform counts (TCC), total fecal coliform counts (E. coli), pathogenic bacteria Salmonella spp, Shigella spp. and Vibrio cholerae were determined. Highest bacterial load was found in the month of July and lowest in January. The quantitative and qualitative aspects of gut microbes showed that TVBC of captured O. pabda were found 9.2 × 106, 7.0 × 107, 9.5 × 106 cfu/g and that of cultured fish were 1.56 × 107, 7.2 × 107 and 2.24 × 107 cfu/g during pre-monsoon, monsooon and post-monsoon, respectively. The bacteriological quality of fish from both captured and cultured sources did not comply with ICMSF standard. Pathogenic bacteria E. coli, Salmonella spp., Shigella spp. and Vibrio cholerae were also detected from both captured and cultured O. pabda. The findings of this study indicated that the fish collected from the local fish markets were contaminated with different pathogenic bacteria that reflect the unhygienic conditions of the markets. Bangladesh J. Zool. 47(2): 243-251, 2019

Assessment of the Microbiological Quality of Ready-To-Use Vegetables for Health-Care Food Services

1997 ◽  
Vol 60 (8) ◽  
pp. 954-960 ◽  
Author(s):  
JOSEPH A. ODUMERU ◽  
SHEILA J. MITCHELL ◽  
DAVID M. ALVES ◽  
JOHN A. LYNCH ◽  
ARLENE J. YEE ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Food Services ◽  
Salmonella Spp ◽  
E Coli ◽  
Vegetable Samples ◽  
Serotype O ◽  
Select Group ◽  
Before And After

The microbiological quality of ready-to-use (RTU) vegetables, including chopped lettuce, salad mix, carrot sticks, cauliflower florets, sliced celery, coleslaw mix, broccoli florets, and sliced green peppers was determined before and after processing. Microbial profiles were obtained 24 h after processing and on days 4, 7, and 11 after storage at 4 and 10°C to simulate temperature abuse. In addition, the microbial profiles of four RTU vegetables, coleslaw mix, salad mix, cauliflower florets, and sliced green peppers were determined 7 days after distribution to a select group of Ontario hospitals. RTU vegetables, with the exception of green peppers, showed up to a 1-log decrease in aerobic colony counts after processing. These counts increased to preprocessing levels after 4 days of storage at both 4 and 10°C. RTU vegetables stored at temperature abuse conditions (10°C)had significantly higher counts (P &lt; 0.001) on days 4 to 11 as compared to those stored at 4°C. Green peppers had the highest bacterial counts while cauliflower and chopped lettuce had the lowest counts at both storage temperatures (P &lt; 0.05). Increased levels of Listeria monocytogenes in RTU vegetables were associated with temperature abuse. Levels of &gt;100 MPN/g for L. monocytogenes were detected in 8 of 120 (6.7%) samples stored at 10°C but not in 175 samples stored at 4°C after 7 days (P &lt; 0.05). Overall, L. monocytogenes was detected in 13 of 120 (10.8%) RTU vegetables stored for up to 11 days at 10°C and 5 of 176 (2.8%) samples stored at 4°C (P &lt; 0.05). E. coli was detected in 2 of the 120 (1.7%) processed RTU vegetables after day 7 of storage at 10°C and 1 of the 65 (1.5%) unprocessed vegetables from the same batches of vegetables used for processing. This indicator organism was not detected in RTU vegetable samples stored at 4°C or in any of the RTU vegetable samples obtained from hospital coolers. Other pathogenic bacteria, such as Salmonella spp., Campylobacter spp., Yersinia enterocolitica (serotype O:3) and verocytotoxigenic E. coli (VTEC) were not detected in any of the RTU vegetables tested, Recommendations regarding processing, distribution, and storage of these products are presented.

scholarly journals Bacteriological Quality Of Frozen And Unfrozen Pabda (Ompok Pabda: Siluriformes) In A Fish Processing Plant

2016 ◽  
Vol 42 (2) ◽  
pp. 235-242
Author(s):  
Md Motaher Hossain ◽  
Protik Kumar Mojumder ◽  
Md Abdul Baten ◽  
Md Abu Sayeed
Keyword(s):  
Vibrio Cholerae ◽  
Pathogenic Bacteria ◽  
Bacterial Load ◽  
Processing Plant ◽  
Fish Processing ◽  
Salmonella Spp ◽  
Bacteriological Quality ◽  
Esherichia Coli ◽  
The Mean

The present study investigated the bacteriological quality of frozen and unfrozen pabda in a Fish Processing Plant during the period from January 2015 to October 2015. The bacteriological parameters, such as, total viable count (TVC), total coliform (TC), and the occurrence of Escherichia coli, Salmonella. spp. and Vibrio spp. were studied. The TVC of frozen samples were 2.9×105, 1.8×105, 1.5×105, 2.5×105 and 3.5×105 CFU/g and the TVC of unfrozen samples were 5×107, 3×106, 6×105, 4×106 and 4×107 CFU/g respectively. The mean bacterial loads of frozen and unfrozen pabda were log 5.37 ± 0.15 and log 7.02 ± 0.59. The above results were statistically significant (p < 0.05) between frozen and unfrozen samples of pabda.The frozen samples contained lower bacterial load than unfrozen samples. The bacterial loads of frozen pabda complied with ICMSF standard but the same of unfrozen pabda did not comply with this standard. The TC values of frozen samples were 20, 15, 20, 21 and 27 MPN/g but the same values of unfrozen were 160, 120, 120, 120 and 150 MPN/g respectively. The mean TC values for both frozen and unfrozen samples were 20.6 ± 4.28 and 134 ± 19.49. It reveals that the TC of frozen pabda complied with ICMSF standard but the same of unfrozen pabda did not comply with this standard. The detected pathogenic bacteria were Esherichia coli, Salmonella spp. and Vibrio cholerae. In frozen Pabda all the identified pathogenic bacteria were absent. All of the unfrozen samples were contaminated with Esherichia coli, but two of the samples were contaminated with Salmonella spp. and one sample was polluted with Vibrio cholerae. So, the findings of bacteriological quality of frozen pabda complied with ICMSF standard but the same quality of unfrozen samples did not comply with ICMSF standard. Asiat. Soc. Bangladesh, Sci. 42(2): 235-242, December 2016

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

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 Determination of DVB-T2 Signal Quality in Nigeria: A Case Study of Jos, Plateau State, Nigeria

2021 ◽  
Vol 40 (1) ◽  
pp. 81-88
Author(s):  
E.E.C. Igbonoba ◽  
O. Omoifo
Keyword(s):  
Signal To Noise Ratio ◽  
Empirical Method ◽  
Signal Quality ◽  
Television System ◽  
Jos Plateau ◽  
Television Signal ◽  
Service Areas ◽  
Noise Ratio ◽  
Plateau State

This study presents the evaluation of digital video broadcasting-terrestrial second generation (DVB-T2) Television signal quality in Jos using Integrated Television Services Limited signal. The delivery of quality Television signal remains problematic in Nigeria due to signal attenuation and degradation between the transmitter and receiver station. This is primarily due to environmental and atmospheric perturbations prevalent along the signal paths. This research aim is to determine the signal quality of DVB-T2 Television system in Jos, Plateau State. The simple field measurement methodology was adopted in measuring field strength and channel power parameters. These measurement parameters were used to calculate for carrier-to-noise ratio (CNR) and signal-to-noise ratio (SNR) through empirical method. Finally, CNR and SNR were used to determine the signal quality of DVB-T2 signal in Jos. The result of the research shows that DVB-T2 signal in the primary service areas has good and reliable signal apart from the rocky environments.

Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain

2019 ◽  
Vol 26 (5) ◽  
pp. 413-419
Author(s):  
Carmen Candel-Pérez ◽  
Elvira Zapata-Galián ◽  
Ruben López-Nicolás ◽  
Gaspar Ros-Berruezo ◽  
Carmen Martínez-Graciá
Keyword(s):  
Microbiological Quality ◽  
Grocery Stores ◽  
Bivalve Mollusks ◽  
Salmonella Spp ◽  
Legal Requirements ◽  
E Coli ◽  
Clostridioides Difficile ◽  
Potential Source ◽  
Cooking Temperature

Clostridioides difficile reservoirs other than humans are becoming increasingly recognized, and the occurrence of the pathogen in shellfish raises concern because spores can survive cooking temperature and edible bivalve mollusks are often consumed raw or poorly cooked. This study was conducted to determine the occurrence of pathogenic C. difficile in retail bivalve mollusks. The microbiological quality of samples was also checked through the isolation of Salmonella spp. and Escherichia coli. We analyzed 129 mollusk samples from different fishmongers and grocery stores in Murcia. C. difficile was isolated from 8.53% (11/129) of the mollusks investigated. Four C. difficile isolates harbored genes for the production of toxin A and B. Salmonella spp . were not isolated from any sample and E. coli was isolated from 1.55% (2/129) of the samples, in both cases in accordance with the current legal requirements for consumption. Our findings indicate that the intake of raw or poorly cooked contaminated bivalve mollusks could be a potential source of C. difficile, leading to a risk for human health.

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