Microbiological Assessment of Wheat and Buckwheat Sprouting Process

Introduction. Sprouted grain can cause food poisoning, since inappropriate conditions can promote the growth of pathogenic microorganisms on the grain surface. As a result, products of long-term storage use thermally-treated sprouted grain, the parameters of which depend on the initial bacteria content. There are different ways to reduce bacterial contamination of sprouted grain, each of which has its own advantages and disadvantages. Natural substances with antimicrobial properties, such as medicinal herbs, can serve as decontaminators. However, no scientific research has been performed so far to determine the exact temperature of grain sprouting to minimize its microbiological contamination. The research objective was to investigate the effect of antimicrobial agents and sprouting conditions on the microflora of wheat and buckwheat grain. Study objects and methods. The study featured wheat grain and green buckwheat grain. A set of experiments was performed to define the effect of antimicrobial agents and sprouting conditions on the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), molds, and yeasts. During sprouting at 10–30°C for 90 h, the grain was irrigated with distilled water, potassium permanganate solution (KMnO4), calendula infusion, and celandine i nfusion. QMAFAnM and the count of molds and yeasts were determined by standard methods; the qualitative analysis of the microflora was based on their morphological and cultural characteristics. Results and discussion. Microflora development during sprouting of wheat and buckwheat grains was controlled by selecting appropriate conditions and grain treatment methods. The herbal infusions for sprouting reduced the total microbial insemination of grain during sprouting by 52–68%; the calendula infusion reduced the contamination with molds by 47–51%, yeasts – by 100%. Conclusion. The research revealed the total microbial count and the count of mold and yeast colonies in dry sprouted grain. The optimal temperature of sprouting wheat and buckwheat was 20 ± 2°C in the infusion of medicinal herbs: it minimized the microflora of sprouted grain and reduced the sprouting time to 46 h. Calendula infusion could be recommended for commercial use in order reduce the microbiological contamination of sprouted grain. The initial microbial population of the product was found to affect the mode of heat treatment in long-term storage products.

Microbiological contamination of feed – current hazards and new challenges

Feed microflora remains a very complex and still largely uncharacterized ecosystem. Given the wide range of potential sources of microbial contamination that may come into contact with feed, a variety of microorganisms, including pathogenic ones, can be expected. Microbiological contamination of feeds depends on environmental factors, which are a natural, primary source related to the microflora carried on feed materials and coming from soil, water and air. Microbial contamination may also emerge secondarily in the processing and distribution stages of feed, but also in the breeding stage, where feed may be contaminated by animals showing disease symptoms or asymptomatically. A wide variety of pathogenic microorganisms that are transmitted symptomatically or asymptomatically can cause economic losses to feed producers and farmers, and some of them due to their zoonotic nature can also pose a potential risk to consumers. New feed materials appear on the market, i.e. Insect Processed Animal Proteins, which are part of the strategy of replacing traditional protein sources. These materials are under investigation for their benefits as well as for microbiological safety. The aim of this review was to present the current knowledge on the main microbiological risk factors influencing the quality and safety of feed, as well as new analytical challenges related to the introduction of new feed materials.

Microbiological stability of homeopathic medicines using purified water as vehicle

Background: Homeopathic medicines are prepared in homeopathic pharmacies. This leads to freedom of prescription but requires more knowledge of the clinicians to achieve the best results. Preparations made of purified water receive a validity of 24 hours, but there are prescriptions for up to 30 days. This contradiction raises tensions among physicians, pharmacists and patients. Aims: to evaluate the increase in microbiological contamination in homeopathic medicines using purified water as vehicle compared with the microbiological stability of purified water. Contribute to the quality of homeopathic medicine and treatment. Methodology: daily microbiological analysis for one week to assess the growth of heterotrophic bacteria, Pseudomonas, yeasts and molds. The reference used was the USP 32/NF 27 and the Brazilian Pharmacopoeia 5th edition. Results: there was a higher growth of microorganisms on the medicine, compared with purified water. From the 2nd day on, this growth has been beyond the legal limits. Discussion: medicines for oral use are not sterile preparations, but they must remain stable during its shelf life. Our results indicate that contamination occurs from the earliest days of use. This shows the need to change the prescription in relation of the vehicle, to ensure hygiene and avoid potential contamination of the patient. It is necessary to prevent conflict of information between pharmacists and patients, and the contradiction of the doctor's advice, besides the potential risk of responsibility to be attributed to the pharmacy. It is necessary to promote a discussion between pharmacists and clinicians, to spread this information for those that prescribe. Conclusion: there was an increased of microbiological contamination of the medicines dispensed in purified water, which harms the quality of homeopathic medicine and homeopathic treatment.

Foodomics: Advances in product testing in agri-food supply chains

This chapter is written to describe the concept of product testing in agri-food supply chains and the methods that are being developed to identify instances of product non-conformance with either regulatory requirements, market requirements or both. The emergence of a range of new technologies provides opportunity to build on existing product testing protocols and offer complementary alternative and rapid testing of food which can provide assurance that food products are consistently what they are purported to be. Microbiological contamination will not be considered in this chapter. Effective and targeted product testing also acts as a potential deterrent against food safety incidents and food fraud. The chapter also introduces the term “foodomics” and what this means in terms of smart agri-food supply chains.

PREDICTION OF THE SAFETY OF GLAZED CONFECTIONERY PRODUCTS BY THE CONTENT OF LIPOLYTIC MICROORGANISMS

Гидролиз жиров лауринового типа, вызываемый липолитическими ферментами, может придавать глазированным кондитерским изделиям при хранении неприятный «мыльный» привкус, связанный с накоплением свободной лауриновой кислоты. Активность липазы в кондитерских изделиях может существенно изменяться в процессе хранения при микробиологической контаминации, поскольку микроорганизмы – бактерии, плесневые грибы и дрожжи являются активными продуцентами липаз. Проведен мониторинг качества глазурей, изготовленных на основе жиров лауринового типа, различных кондитерских изделий (кондитерских плиток; образцов глазури различных наименований, полученных от производителя, глазури, отделенной от мучных кондитерских изделий и корпусов конфет типа пралине, помадные, сбивные (всего 45 образцов)), в результате которого установлено, что содержание КМАФАнМ во всех образцах глазури составило не более 105 КОЕ/г продукта, дрожжей – менее 50 КОЕ/г, плесеней – 50–100 КОЕ/г. Для исследования влияния микробиологической обсемененности на изменение кислотности кондитерского изделия в процессе хранения были изготовлены модельные образцы глазури с высоким содержанием лауриновой кислоты и долей общего сухого остатка какао 15, 25 и 28%, инокулированные тест-культурами Subtilis Bacillus КВ2-1 и Aerophilus Bacillus 6-1 в количестве 10, 102, 103 и 104 КОЕ/г. На основе математической обработки экспериментальных данных построены графики зависимости кислотности от доли общего сухого остатка какао и обсемененности модельных образцов при хранении в течение 12 мес. Выявлена математическая зависимость, представленная в виде квадратичной функции, позволяющая прогнозировать сохранность глазированных кондитерских изделий. Экстремум функции показывает период хранения глазури, характеризующийся наибольшей скоростью образования свободных жирных кислот. Установлено, что при увеличении микробиологической обсемененности, а также при снижении массовой доли общего сухого остатка какао в какаосодержащем полуфабрикате период хранения, характеризующийся наибольшей скоростью образования свободных жирных кислот, сокращается. На основе полученных закономерностей возможно прогнозирование изменений органолептических показателей глазированных кондитерских изделий, а также кондитерских плиток и фигурных изделий, содержащих жиры лауринового типа, в процессе хранения. The hydrolysis of lauric-type fats caused by lipolytic enzymes can give glazed confectionery products an unpleasant «soapy» taste associated with the accumulation of free lauric acid during their storage. The activity of lipase in confectionery products can significantly change during storage during microbiological contamination, since microorganisms – bacteria, mold fungi and yeast are active lipase producers. Monitoring of the quality of glazes made on the basis of laurine-type fats, various confectionery products (confectionery tiles; glaze samples of various names received from the manufacturer, glaze separated from flour confectionery products and sweets with praline, fondant, whipped cases (45 samples in total)) conducted. According to its results, it was found that the content of CMAFAnM in all glaze samples was no more than 105 CFU/g of the product, yeast – less than 50 CFU/g, molds – 50–100 CFU/g. To study the effect of microbiological contamination on the change in the acidity of the confectionery product during storage, model glaze samples with a high content of lauric acid and a share of the total cocoa solids of 15, 25 and 28%, innoculated with test cultures of Subtilis Bacillus KV2-1 and Aerophilus Bacillus 6-1 in the amount of 10, 102, 103 and 104 CFU/g, were made. On the basis of mathematical processing of experimental data, graphs of the dependence of acidity on the proportion of the total cocoa solids and the contamination of model samples during storage for 12 months were constructed. A mathematical dependence, presented in the form of a quadratic function, which allows predicting the safety of glazed confectionery products, has been identified. The extremum of the function shows the storage period of the glaze, characterized by the highest rate of formation of free fatty acids. It was found that with an increase in microbiological contamination, as well as with a decrease in the mass fraction of the total cocoa solids in the cocoa-containing semi-finished product, the storage period characterized by the highest rate of formation of free fatty acids is reduced. On the basis of the obtained regularities, the prediction of changes in the organoleptic parameters of glazed confectionery products, as well as confectionery tiles and figured products containing lauric-type fats, during storage can be carried out.

Microbiological Contamination of the Office Environment in Dental and Medical Practice

The microbiological contamination of the environment in independent healthcare facilities such as dental and general practitioner offices was poorly studied. The aims of this study were to describe qualitatively and quantitatively the bacterial and fungal contamination in these healthcare facilities and to analyze the antibiotic resistance of bacterial pathogens identified. Microbiological samples were taken from the surfaces of waiting, consulting, and sterilization rooms and from the air of waiting room of ten dental and general practitioner offices. Six surface samples were collected in each sampled room using agar contact plates and swabs. Indoor air samples were collected in waiting rooms using a single-stage impactor. Bacteria and fungi were cultured, then counted and identified. Antibiograms were performed to test the antibiotic susceptibility of bacterial pathogens. On the surfaces, median concentrations of bacteria and fungi were 126 (range: 0–1280) and 26 (range: 0–188) CFU/100 cm2, respectively. In indoor air, those concentrations were 403 (range: 118–732) and 327 (range: 32–806) CFU/m3, respectively. The main micro-organisms identified were Gram-positive cocci and filamentous fungi, including six ubiquitous genera: Micrococcus, Staphylococcus, Cladosporium, Penicillium, Aspergillus, and Alternaria. Some antibiotic-resistant bacteria were identified in general practitioner offices (penicillin- and erythromycin-resistant Staphylococcus aureus), but none in dental offices. The dental and general practitioner offices present a poor microbiological contamination with rare pathogenic micro-organisms.

Both microbiological surveillance and audit of procedures improve reprocessing of flexible bronchoscopes and patient safety

Background: Microbiological surveillance of bronchoscopes and automatic endoscope reprocessors (AERs)/washer disinfectors as a quality control measure is controversial. Experts also are divided on the infection risks associated with bronchoscopic procedures. Objective: We evaluated the impact of routine microbiological surveillance and audits of cleaning/disinfection practices on contamination rates of reprocessed bronchoscopes. Design: Audits were conducted of reprocessing procedures and microbiological surveillance on all flexible bronchoscopes used from January 2007 to June 2020 at a teaching hospital in France. Contamination rates per year were calculated and analyzed using a Poisson regression model. The risk factors for microbiological contamination were analyzed using a multivariable logistical regression model. Results: In total, 478 microbiological tests were conducted on 91 different bronchoscopes and 57 on AERs. The rate of bronchoscope contamination significantly decreased between 2007 and 2020, varying from 30.2 to 0% (P < .0001). Multivariate analysis confirmed that retesting after a previous contaminated test was significantly associated with higher risk of bronchoscope contamination (OR, 2.58; P = .015). This finding was explained by the persistence of microorganisms in bronchoscopes despite repeated disinfections. However, the risk of persistent contamination was not associated with the age of the bronchoscope. Conclusions: Our results confirm that bronchoscopes can remain contaminated despite repeated reprocessing. Routine microbial testing of bronchoscopes for quality assurance and audit of decontamination and disinfection procedures can improve the reprocessing of bronchoscopes and minimize the rate of persistent contamination.

Quality of hydro-alcoholic products used in Senegal: pilot study

Antisepsis and disinfection have always played an important role in the fight against infectious diseases. The use of these products has been effective in breaking the chain of transmission of microorganisms. Today, with the advent of COVID-19, the main recommendations are, among other things, physical distance and the use of antiseptic products, including hydro-alcoholic products. In Senegal, with poor regulations on the acquisition and distribution of antiseptics and disinfectants, this situation has led to a proliferation of antiseptics and disinfectants on the national market. this work aimed to study the quality of hydroalcoholic products found in the trade. We evaluated ten samples of hydro-alcohol products collected during the month of March 2020. Physical and microbiological controls were performed at the National Drug Control Laboratory. The alcohol content of the samples ranged from 63 to 85% and were consistent with WHO recommendations except for samples E3 and E5. The pH values varied between 4.02 and 6.64 and the densities of the hydro-alcoholic gel samples ranged from 0.84 to 0.92 g/cm3; E2, E4, E5, E6 samples had densities greater than 0.89 g/cm3. The samples of hydro-alcoholic products all conformed to the sterility test and no microbiological contamination was observed. Antimicrobial activities of the hydro-alcoholic samples tested ranged from 58.3 to 100% with two samples showing no activity (E2 and E5). In view of the results of this study, it would be relevant to expand and deepen investigations by a significant increase in the number of samples and by carrying out as complete an analysis as possible.