Aerobic Counts Research Articles

Levels of Indicator Bacteria and Characteristics of Foodborne Pathogens from Carcasses of Cattle Slaughterhouses in Korea

The initial microbial contamination of carcasses during slaughtering adversely affects spoilage and shelf life and is of global concern for food safety and meat quality. This study evaluated the hygiene and quality using the prevalence of foodborne pathogens and the level of indicator bacteria on 200 carcasses, collecting 10 from each of 20 cattle slaughterhouses in Korea. The distribution of aerobic bacterial count in carcasses was significantly highest at 2.0–3.0 log10 CFU/cm2 (34.1%), whereas the Escherichia coli count was significantly highest at under 1.0 log10 CFU/cm2 (94.0%) (P < 0.05). Clostridium perfringens was most prevalent (60.0% of slaughterhouses; 17.5% of carcasses), followed by Yersinia enterocolitica (30.0% of slaughterhouses; 6.5% of carcasses), Staphylococcus aureus (15.0% of slaughterhouses; 4.0% of carcasses), Listeria monocytogenes 1/2a (5.0% of slaughterhouses; 1.0% of carcasses), Salmonella enterica subsp. enterica serovar Infantis (5.0% of slaughterhouses; 1.0% of carcasses), and Shiga toxin-producing E. coli O:66 (5.0% of slaughterhouses; 0.5% of carcasses). Although 28 C. perfringens isolates from 11 slaughterhouses were divided into 21 pulsotypes, all isolates showed the same toxinotype as type A and only carried the cpa. Interestingly, 83.3% of isolates from two slaughterhouses located in the same province showed resistance to tetracycline. Furthermore, 13 Y. enterocolitica isolates from six slaughterhouses were divided into seven pulsotypes that were divided into biotypes 1A and 2 and serotypes O:5 and O:8, except for isolates that could not be typed. Twelve (92.3%) isolates only carried ystB, but one (7.7%) isolate carried ail and ystA. Moreover, 46.2% of Y. enterocolitica isolates showed multidrug resistance against ampicillin, cefoxitin, and amoxicillin/clavulanic acid. This study supports the need for continuous monitoring of slaughterhouses and hygiene management to improve the microbiological safety of carcasses.

Comparison of PetrifilmTM AC and Pour plate techniques used for the heterotrophic aerobic bacterial count in water.

Heterotrophic bacteria (HPC) are commonly found in water samples. While these bacterial counts do not necessarily indicate a health hazard, high counts provide a good indication of the efficiency of water disinfection and integrity of distribution systems. The aim of this study was to compare the PetrifimTM AC method to the Pour Plate technique for the testing of HPC in water samples. Artificially contaminated (192 samples) and natural water samples (25) were processed using two methods. Both methods accurately detected high, medium and low counts of HPC, producing average Z scores between -2 and+2. Paired-wise student t-test and correlation coefficient showed nonsignificant differences between the results of two methods. Acceptable repeatability and reproducibility was obtained using both the methods. Uncertainty of measurement for PetrifilmTM AC and Pour Plate method was found to be 2.9% and 5.4% respectively. PetrifilmTM AC proved to be robust at 33°C and 37°C. In conclusion, PetrifimTM AC, which is easy to process, read and less time consuming, proved to be comparable to the conventional Pour Plate method in establishing HPC in water. In addition, PetrifimTM AC requires less space for the processing and incubation, generate small volume of waste for disposal and requires no equipment, except for the incubator.

Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry

Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g−1, and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g−1, respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg−1, respectively, while control samples had a TPC of 44.24 mg GAE kg−1. The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g−1. After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.

Detection of Salmonella and Enumeration of Hygienic Indicator Bacteria in Dried Wood Ear Mushrooms

An outbreak of Salmonella Stanley in the United States associated with dried wood ear mushrooms imported from China prompted us to conduct serotyping of Salmonella isolated from dried wood ear mushrooms in voluntary testing, and quantitative test for Salmonella along with enumeration of hygienic indicator bacteria in positive samples in order to evaluate the risk of Salmonella outbreak from dried wood ear mushrooms. The major serovars of Salmonella isolates obtained from 20 samples were as follows: O3,10 group-London (n=3) and Weltevreden (n=5) etc, totaling 9 strains; O4 serogroup-Saintpaul (n=2), Stanley (n=1), Typhimurium (including monophasic variant; n=3), totaling 6 strains. O7 serogroup (Potsdam) and O8 serogroup (Newport) were one strain each. Qualitative and quantitative tests for Salmonella were conducted on 10 samples with remaining amounts. As a result, one sample was 220 MPN/g, six samples were<0.6 MPN/g, and three samples were negative for Salmonella per 25 g. The mean aerobic bacterial counts and coliforms in these samples were 7.8 and 6.1 log10 CFU/g, respectively. Furthermore, qualitative test for Salmonella and enumeration of hygienic indicator bacteria were conducted on dried wood ear mushroom products (33 domestic and 30 imported products) retailed in Japan. No samples showed positive for Salmonella per 25 g, and the mean aerobic bacterial counts and coliforms were approximately 2 log10 CFU/g lower than those in the 10 samples where Salmonella was isolated during voluntary testing. While no Salmonella was detected in domestically retailed wood ear mushrooms products, the serovars associated with foodborne diseases were isolated from voluntary testing samples. It indicates that potential for consumption of Salmonella contaminated wood ear mushrooms, which is at risk of causing food poisoning.

Bacteriological Examination of Deboned Turkey Meat in Gharbia Province

The present work was carried out to evaluate the microbiological quality of deboned turkey meat from the retail outlets in Gharbia province via determination of Aerobic bacterial count (ABC), coliforms count (CC) and isolation and identification of Salmonella, Staphylococcus aureus, Escherichia coli So, this study was carried out on a total of 100 sample of deboned turkey meat including Breast muscle and Thigh muscle of turkey samples (50 of each) that, were collected from local markets of Tanta University Garbia province –Egypt. All samples were transported without delay in a frozen state to the laboratory of animal health research institute – Tanta. Samples were subjected to bacteriological investigations. it was recorded that total bacterial counts showed a higher level of aerobic plate counts showed a higher level of total aerobic plate count observed in Thigh muscle (5.9×109) than the Breast muscle (2.5×106), While, the coliforms count showed a higher mean level observed in Thigh muscle (9.9×106) than the Breast muscle (2.8×105),The Salmonella counts showed a higher incidences observed in Breast muscle (18 %) than the Thigh muscle (12 %), The Escherichia coli counts showed the higher incidences of Escherichia coli count observed in thigh muscle (16 %) than the breast muscle (12 %). While, the higher level of Staphylococcus aureus counts observed in Thigh muscle (16 %) than the Breast muscle (12 %). While present results on the PCR results cleared that, the PCR for detection of Escherichia coli the Photograph of agarose gel electrophoresis of multiplex PCR Gave positive results for stx1 at (614 bp), stx2 at (779 bp) and for eaeA (890 bp) genes for characterization of Enteropathogenic Escherichiacoli. The higher incidences of Enteroppathogenic Escherichia Coli genes observed in stx1 (4 %) followed by stx2 (5 %) and eae A gene (1 %), While, the PCR results of Salmonella Spp cleared that, the agarose gel electrophoresis of multiplex PCR cleared that, the genes for salmonellae includes stn (260 bp), hilA (497 bp) and fimH (1008 bp) virulence genes for characterization of Salmonella species. The genes responsible for pathogenicity of salmonellae includes stn observed in (3 %) of examined samples, followed by hilA (4 %) and fimH 85 %) of examined samples. While, our results on the Staphylococcus aureus cleared that, the Photograph of agarose gel electrophoresis of multiplex PCR of genes responsible for pathogenicity of Escherichia coli includes sea (120 bp), seb (478 bp), sec (257 bp) and sed (317 bp) enterotoxin genes for characterization of S. aureus. The lanes of positive Staphylococcus aureus strains gave positive results for sea gene, seb gene, sec and sed genes. This study concluded that turkey meat possess a higher number of microorganisms like Salmonella, Staphylococcus aureus, Escherichia coli. Also, the presence of Salmonella, Staphylococcus aureus, Escherichia coli in turkey meat products may be due to unsanitary conditions, cross-contamination and post-processing contamination during handling, packaging, storage, distribution and selling on the other hand application of Hazard Analysis and Critical Control Point System (HACCP) which control the technological line of the production at all points from the farm to table to produce a safe product fit for human consumption.

Nanotopography and oral bacterial adhesion on titanium surfaces: in vitro and in vivo studies.

The present study aimed to evaluate the influence of titanium surface nanotopography on the initial bacterial adhesion process by in vivo and in vitro study models. Titanium disks were produced and characterized according to their surface topography: machined (Ti-M), microtopography (Ti-Micro), and nanotopography (Ti-Nano). For the in vivo study, 18 subjects wore oral acrylic splints containing 2 disks from each group for 24 h (n = 36). After this period, the disks were removed from the splints and evaluated by microbial culture method, scanning electron microscopy (SEM), and qPCR for quantification of Streptococcus oralis, Actinomyces naeslundii, Fusobacterium nucleatum, as well as total bacteria. For the in vitro study, adhesion tests were performed with the species S. oralis and A. naeslundii for 24 h. Data were compared by ANOVA, with Tukey's post-test. Regarding the in vivo study, both the total aerobic and total anaerobic bacteria counts were similar among groups (p > 0.05). In qPCR, there was no difference among groups of bacteria adhered to the disks (p > 0.05), except for A. naeslundii, which was found in lower proportions in the Ti-Nano group (p < 0.05). In the SEM analysis, the groups had a similar bacterial distribution, with a predominance of cocci and few bacilli. In the in vitro study, there was no difference in the adhesion profile for S. oralis and A. naeslundii after 24 h of biofilm formation (p > 0.05). Thus, we conclude that micro- and nanotopography do not affect bacterial adhesion, considering an initial period of biofilm formation.

Bee Pollen: An Antioxidant and Antimicrobial Agent for Beef Sausage

Natural additives can enhance the microbial and oxidative quality of processed meat products. Bee pollen is a natural ingredient with valuable nutritional properties. It has been suggested as a natural antimicrobial and antioxidant agent. The goal of this research was to include bee pollen in beef sausage formulation as an antimicrobial and antioxidant agent for improving the quality criteria under cold storage. Five beef sausage formulas were prepared; the first formula was prepared from the basic formula (positive control) include butylatedhydroxytoluene (BHT), the second formula (negative control) was prepared like the basic formula without BHT and the other three formulations were prepared by including 1, 2 and 3% eucalyptus (Eucalyptus ssp.) bee pollen. All formulations were stored at 5±2 °C until spoilage symptoms appeared. Chemical composition, thiobarbituric acid reactive substance (TBA-RS), total volatile basic nitrogen (TVB-N), microbial counts and sensory properties were evaluated. The obtained results were compared with Egyptian criteria to assess their acceptability. In comparison with the sausage basic formula, formulas treated with BHT and bee pollen showed a significant reduction in TVB-N, TBA-RS, total aerobic bacteria count, psychrophilic count, molds and yeasts count. The sensory properties of all formulations prepared with bee pollen were acceptable. Bee pollen was superior as an antimicrobial and antioxidant agent for sausage. It could be concluded that bee pollen can be used by meat manufacturers for enhancing quality and extending the shelf-life.

Monitoring of Some Food Poisoning Bacteria in Smoked and Cured Meat Products

The aim of this study is to estimate the presence of some food poisoning bacteria in smoked and cured meat products. This study was carried-out on a total of 120 samples of smoked and cured meat products. That includes (Smoked frankfurter, pasterma. Smoked Turkish meat and Oriental sausage) (30 samples of each) were randomly collected from supermarkets in different localities at Alexandria governorate. The total weight of each sample was about 500 gm. The samples were transferred Aseptically with a minimum of delay to the laboratory in an icebox for further examination to ensure that the samples were apparently fit for human consumption. The results indicated that, the higher level of Aerobic bacterial count observed in smoked frankfurter that was 7.35 X 10 6 followed by oriental sausage that was 1.20 X 10 6 and in pasterma was 1.18 X 10 6 and the lower MAC observed in smoked Turkish meat that was 0.59 X 10 6 cfu/g, respectively. Also, the higher level of psychrotrophic bacterial counts observed in smoked frankfurter that was 7.66 X 10 8 followed by smoked Turkish meat that was 0.55 X 10. while, the Enterobacteriaceae counts showed that, the higher level of enterobacteriaeceae counts observed in pasterma that was 2.46 X 10 4 followed by smoked frankfurter that was 1.62 X 10 4 . The higher level of E. coli counts observed in pasterma that was 8.29 X 10 4 followed by smoked Turkish meat that was 3.58 X 10 4 cfu/g. In smoked frankfurter the higher incidences of E. coli observed in serotypes of EHEC 2 (6.67 %), EPEC 2 (6.67 %), O113 that was 2 (6.67),. While, in pasterma the higher incidences of E. coli observed in serotypes of O113 that was 6 (20 %), O124 that was 3 (10 %), O125 that was 3 (10 %). While,in smoked Turkish meat observed in serotypes of ETEC 1 (3.33 %), O113 that was 2 (6.67 %). While, the higher incidences of E. coli serotypes in Oriental sausage observed in serotypes of O56 that was 6 (20 %), O113 that was 3 (10 %). The higher level of Salmonella serotypes observed in pasterma were S. Enter 5 (16.67 %), S. Tsavi 4 (13.33 %), S. Haifa 3 (10 %), S. Ingind 3 (10 %) and S. Ingan 2(6.67 %). While, its level in smoked turkish meat the higher serotypes observed in S. Haifa 4 (13.33 %), S. Tsavi 4 (13.33 %), S. Enter 3 (10 %), S. Typhi 3 (10 %) and S. Ingind 3 (10 %). The higher level of S. aureus counts observed in smoked frankfurter that was 7.83 X 10 4 followed by pasterma that was 1.24 X 10 4. While, in pasterma were S. epidermidis 6 (20 %), S. homini 4 (13.33 %) . While, in Smoked frankfurter it was in S. aureus 3 (10 %), S. epidermidis 3 (10 %) and in S. and in Oriental sausage in S. aureus 3 (10 %), S. epidermidis 2 (6.67 %). While, in smoked Turkish meat , the higher Stap. Serotypes were S. aureus that was 4 (13.33 %). The higher level of Enterococci serotypes observd in Smoked frankfurter it was in Ent. Facium 7 (23.33 %), Ent. Faecal 6 (20 %), while, in Pasterma were E. facium 5 (16.67 %) and En. Faaecal 8 (26.66 %). While, in smoked Turkish meat , the higher Enterococci serotype is the Ent. Faecal 6 (20 %) and Ent. Facium 2 (6.66%) Our results concluded that, through the examined samples of cured meat and meat products as smoked frankfurter, pasterma, smoked Turkish meat and oriental sausage give an idea about sanity measures given during all the steps of processing and production of such products and which to be said that it is of high number of total microbial count present it is of poor sanitary conditions. Thus, to improve the quality of meat and meat products and to prevent consumers from doing ill, control programs to reduce diseases in beef production farms and production of disease-free primary herds by regular vaccination and correct treatment to avoid pathogens and antibiotic resistant pathogens by using nature constituents and feed additives.

Kinetic Models of Changes in Astaxanthin, Moisture, and Total Aerobic Microbial in Seasoning Powder from Acetes during Storage at Different Conditions

Currently, a limited understanding of how packaging and storage conditions affect product quality is a major factor contributing to the short shelf life of seasoning powder products. To address this problem, the objective of this study was to explore the impact of four types of packaging and different temperature conditions (ranging from 5 to 45°C) during 110 days of storage on product quality, specifically the moisture content, astaxanthin content, and total aerobic microbial count. The packaging materials investigated included aluminum film‐coated polyethylene bags (Al/PE bag), kraft paper‐coated polyethylene bags (PE/kraft paper bag), polyethylene terephthalate (PET bottle), and glass bottles. Kinetic models of degradation astaxanthin, moisture absorption, and aerobic microbial growth were developed. The results indicated that PET bottles were the most effective packaging material to maintain the moisture content and astaxanthin levels. Furthermore, temperatures between 5 and 15°C were found to be optimal for the preservation of astaxanthin content, the stabilization of moisture content, and the inhibition of microbial growth. At the same time, first‐order, Peleg, and Gompertz models are suitable for describing the mechanism of transformation for astaxanthin, moisture, and microbial aerobic growth with a value of R2 &gt; 0.9. These findings provide valuable information for selecting the appropriate packaging and storage conditions that can extend the shelf life of seasoning powder products.

Investigating Microbial Contamination of Indoor Air, Environmental Surfaces, and Medical Equipment in a Southwestern Ethiopia Hospital.

Healthcare-associated infections, primarily caused by microorganisms, are widespread in healthcare facilities. These infections pose a significant challenge, especially in low and middle-income countries, and have a detrimental impact on patient outcomes. It is crucial to assess the level of microbial load and associated factors to prevent the spread of these infections. The objective of this study was to assess the microbial load and identify the factors associated with it in various wards at Jimma Medical Center. A cross-sectional study conducted at Jimma Medical Center. Indoor air samples were collected using the settle plate method with a 1/1/1 scheme. Inanimate surfaces and medical equipment were sampled using Swabs from a 10 × 10 cm area. A total of 268 samples were collected from 10 rooms. Pertinent information regarding the associated factors was gathered using an observational checklist. A multiple linear regression model was used to identify any associations with the microbial load. Out of the total samples, 181 (67.5%) tested positive for culture, and 270 microbes were isolated. The average load of bacteria and fungi in the indoor air ranged from 124.4 to 1607 and 96 to 814.6 Colony-forming unit (CFU)/m3, respectively. The mean total aerobic colony counts of bacteria and fungi from all surfaces in the wards ranged from 5.25 to 43.3 CFU/cm2. Crowdedness [β = 2.748 (95% Confidence Interval (CI): 1.057-4.44)], the presence of waste material [β = 1.747 (95% CI: 0.213-3.282)], and an unclean room [β = 2.505 (95% CI: 0.990-4.019)] were significantly associated with the microbial load. The microbial load detected in indoor air, inanimate surfaces and medical equipment was posing potential health risks. Consequently, it is recommended to implement regular microbial surveillance of the hospital environment and enhance the infection prevention program to mitigate these concerns.

The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage.

In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L). Skimmed buffalo milk with different concentrations of tragacanth gum was pasteurised and, after cooling at 45 °C, a starter culture was added to each sample. All samples were fermented to a pH=4.80±0.2. The gross composition, acidity, water activity, water-holding capacity, whey separation, mass fractions of organic acids and volatile aroma compounds, counts of total aerobic mesophilic bacteria, yeasts and moulds, Lactococcus spp. and Lactobacillus spp. as well as sensory and textural properties were analysed during 15 days storage. The results showed that the use of tragacanth gum increased the dry matter mass fraction, water-holding capacity and mass fraction of proteins in the samples, while whey separation decreased as the concentration of gum increased. The addition of gum improved textural properties and hardness of the yoghurt. In terms of consistency, the sample with 1 g/L tragacanth gum was the most reliable. In the control group, the total aerobic mesophilic bacteria count was highest on the first and last day of storage. According to the results of the sensory evaluation, the sample with 0.5 g/L tragacanth gum was the most favourable. Research has shown that the use of stabilisers in varying ratios improves the quality of yoghurt made from fat-free buffalo milk, which is a by-product of industrial production. So instead of ending up as industrial waste, it is recycled and its value is increased.

Physicochemical Property Analyses of Deep‐Frozen Kimchi Cabbage during Long‐Term Storage

Temperature control is critical to prevent overfermentation during the storage, distribution, and export of kimchi. Studies to optimize the freezing conditions for kimchi are lacking. Thus, the present study aimed to evaluate the optimum freezing and storage temperature for kimchi during long‐term storage. Kimchi was frozen at −18°C, −40°C, and −80°C for 4 months, followed by thawing at 2°C until the core temperature reached 0°C. Thawing loss was maximum for samples frozen at −18°C, with increased cell membrane disruption, thus considerably decreasing the hardness. Compared to kimchi stored at −18°C, those frozen at −40°C and −80°C resisted the changes in pH, titratable acidity, reducing sugar content, antioxidant activity, and total phenol content. However, the total aerobic count and total lactic acid bacteria values of samples frozen at −18°C sharply decreased among treatments. Therefore, freezing at freezer temperature, particularly −80°C is ideal to maintain the kimchi quality for long‐term storage.

Surface disinfection of wheat kernels using gas phase hydroxyl-radical processes: Effect on germination characteristics, microbial load, and functional properties.

Wheat kernels harbor a diverse microflora that can negatively affect the suitability of the grains for further processing. To reduce surface microflora, a kernel disinfection method is required that does not affect grain functionality. Three different versions of gas phase hydroxyl-radical processes were compared with the common method for grain disinfection, that is, a bleach treatment. The gas phase hydroxyl-radicals are generated by the UV-C mediated degradation of hydrogen peroxide and/or ozone in a near water-free process. It was found that treating kernels with a bleach solution could reduce total aerobic count (TAC) and fungal count to below the level of enumeration. In comparison, the gas phase hydroxyl-radical treatment, that is, H2 O2 -UV-ozone treatment, could support a 1.3 log count reduction (LCR) in TAC and a 1.1 LCR in fungal count. The microbial load reduction for the wholemeal samples was less pronounced as endophytic microorganisms were less affected by all treatments, hinting at a limited penetration depth of the treatments. Despite reducing the microbial load on the kernel surface through the bleach and H2 O2 -UV-ozone treatments, none of these treatments resulted in a reduced microbial count on grains that underwent sprouting after the treatments. No negative effect on germination power or development of the seedling was observed for any of the treatments. The gluten aggregation behavior and xylanase activity of the wholemeal also remained unchanged after the gas phase hydroxyl-radical treatments. Our findings suggest that UV-H2 O2 -ozone treatment shows promise for dry-kernel disinfection, but further optimization of the processing parameters is required.

Bacterial Assessment of Selected Ready-To-Eat Foods Sold at Some Restaurants Within Federal Polytechnic Offa, Kwara State

Foodborne illness can occur following the intake of food containing high number of viable bacteria and their toxins, although highly common and of public health concern, it is a very preventable occurrence. The research aimed at isolating and identifying the microorganisms that are present in ready to eat foods sold at the Federal Polytechnic, Offa, Kwara State, Nigeria and to study their antibiotics sensitivity patterns. A total of three (3) samples of ready to eat food (White Rice, Beans and Moin moin) were collected from three different canteens within the school premises. Standard methods were used for the total aerobic bacterial counts, coliform counts, Staphylococcus count and Salmonella-Shigella counts. Identification of isolates were performed using various biochemical tests and the antimicrobial sensitivity of bacterial isolates obtained from the food samples was also performed using disc diffusion assay. Beans sample has the highest total aerobic bacteria, Staphylococcus, Salmonella and Shigella counts of 26.67 ± 8.32 x 105 cfu/mL, 3.00 ± 1.00 x 105 cfu/mL and 4.67 ± 3.06 x 105 cfu/mL respectively and Moin moin sample has the highest total coliform count of 6.67 ± 4.93 x 105 cfu/mL. The bacteria isolated from the samples were identified as Enterococcus aerogenes, Proteus vulgaris, Citrobacter freundii, Escherichia coli, Bacillus species, Staphylococcus aureus, Micrococcus luteus and Salmonella enterica. Proteus vulgaris produced the highest zone of inhibition of 15.00 mm with ciprofloxacin while none of the isolates produced a zone of inhibition with rifampicin. It can be concluded from this study that some of the foods sold have considerable number of bacteria which can pose a health risk to the consumers.

Влияние упаковки на качество пищевых концентратов из корнеплодов

Russian cuisine reflects the identity of its peoples. However, modern nutrition tends to level the multicultural peculiarities of Russian cuisine. This research objective was to identify the effect of packaging and storage time on the quality profile of instant turnip and rutabaga porridges.&#x0D; The study featured quality indicators of food concentrates. Samples of instant porridges were packaged in sachet bags and cups made of complex materials. They were stored at a 20–25°C and a relative humidity of ≤75% for 8 months. The sensory, physicochemical, and microbiological variables were measured using standard research methods.&#x0D; After 6 and 8 months of storage, the total sensory assessment for the porridge cups was higher by 1.0 and 2.0 points, respectively, than for the porridge sachets. The cups did not affect the moisture and fat content during storage. The recoverability of the cupped samples was higher by 10.9 and 14.2% after 6 and 8 months of storage, respectively. The mesophilic aerobic and facultative anaerobic microbial count for porridge cups fell by 11.0 times after 6 months of storage and by 3.2 times after 8 months of storage, compared to the sachets. The tests revealed no yeast, mold, Bacillus cereus, coliform bacteria, or pathogenic microorganisms.&#x0D; Shelf-life had a greater effect on quality profile of instant porridge than packaging. In this research, the recommended shelf life for instant turnip and rutabaga porridges was 6 months. The effect of other packaging types and materials on food concentrates is a promising research direction.

Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi

IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.

Hunted Wild Boars in Sardinia: Prevalence, Antimicrobial Resistance and Genomic Analysis of Salmonella and Yersinia enterocolitica.

The objective of this investigation was to evaluate Salmonella and Yersinia enterocolitica prevalence in wild boars hunted in Sardinia and further characterize the isolates and analyse antimicrobial resistance (AMR) patterns. In order to assess slaughtering hygiene, an evaluation of carcasses microbial contamination was also carried out. Between 2020 and 2022, samples were collected from 66 wild boars hunted during two hunting seasons from the area of two provinces in northern and central Sardinia (Italy). Samples collected included colon content samples, mesenteric lymph nodes samples and carcass surface samples. Salmonella and Y. enterocolitica detection was conducted on each sample; also, on carcass surface samples, total aerobic mesophilic count and Enterobacteriaceae count were evaluated. On Salmonella and Y. enterocolitica isolates, antimicrobial susceptibility was tested and whole genome sequencing was applied. Salmonella was identified in the colon content samples of 3/66 (4.5%) wild boars; isolates were S. enterica subs. salamae, S. ser. elomrane and S. enterica subs. enterica. Y. enterocolitica was detected from 20/66 (30.3%) wild boars: in 18/66 (27.3%) colon contents, in 3/66 (4.5%) mesenteric lymph nodes and in 3/49 (6.1%) carcass surface samples. In all, 24 Y. enterocolitica isolates were analysed and 20 different sequence types were detected, with the most common being ST860. Regarding AMR, no resistance was detected in Salmonella isolates, while expected resistance towards β-lactams (blaA gene) and streptogramin (vatF gene) was observed in Y. enterocolitica isolates (91.7% and 4.2%, respectively). The low presence of AMR is probably due to the low anthropic impact in the wild areas. Regarding the surface contamination of carcasses, values (mean ± standard deviation log10 CFU/cm2) were 2.46 ± 0.97 for ACC and 1.07 ± 1.18 for Enterobacteriaceae. The results of our study confirm that wild boars can serve as reservoirs and spreaders of Salmonella and Y. enterocolitica; the finding of Y. enterocolitica presence on carcass surface highlights how meat may become superficially contaminated, especially considering that contamination is linked to the conditions related to the hunting, handling and processing of game animals.

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Aims: Microorganisms are everywhere including food. Food, although not sterile, must have the number of microbes present falling within the acceptable limit as prescribed by the World Health Organization and other regulatory bodies. Street-vended food and drinks are still a thriving industry in the majority of developing nations, providing most urban people with their daily meals. This study sought to investigate the microbial load of some locally made street vended drinks including sorrel drink (‘Sobolo’) made from Hibiscus sabdariffa, ‘Brukina’, (a Ghanaian drink made of ground millet and pasteurized milk), ‘Emuduro’ (a natural ginger drink), ‘Abele’ (Ghanaian ice cream) and ‘Asaana’ (caramelized corn drink). Study Design: Cross-sectional study. Place and Duration of Study: In and around Kumasi Technical University campus, Kumasi-Ghana between January 2023 to March 2023. Methodology: Twenty-one (21) samples of local drinks were sampled randomly from various vendors aseptically and sent to the laboratory immediately for microbiological analysis. The standard plate count method and identification tests were used to determine the total aerobic count and identify microorganisms present respectively. Results: The study recorded a high microbial load in the samples collected. ‘‘Emuduro’’ was the most contaminated with an average viable count of 4.5 x 107 cfu/mL. ‘Asaana’ had the least contamination with an average viable count of 2.4 x 105 cfu/mL which fell still out of the tolerable limit of ≤ 105cfu/mL. ‘Sobolo’, ‘Brukina’, and ‘Abele’ had counts of 4.1 x 107 cfu/mL, 1.4 x 106 cfu/mL, and 1.3 x 106cfu/mL respectively which are unacceptable. Pathogenic bacteria such as Staphylococcus spp., Escherichia coli, Klebsiella spp., Pseudomonas spp., and Enterobacter spp. were identified from the samples. The high microbial load in most of the samples may result from the use of unhygienic water, insanitary surroundings and equipment, and prolonged refrigeration Conclusion: The study revealed that street-vended locally made drinks can be harmful to people and may cause various food-borne illnesses.

Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.)

Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87–2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds.

Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud

Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using spectroscopic-based methods. Data were collected throughout storage experiments from different conditions. In total 526 spectra (Fourier transform infrared, FTIR) and 534 multispectral images (MSI) were acquired. Partial Least Squares (PLS) was applied to select/transform the variables. In the case of FTIR data 30 % of the initial features were used, while for MSI-based models all features were employed. Subsequently, Support Vector Machines (SVM) regression/classification models were developed and evaluated. The performance of the models was evaluated based on the external validation set. In both cases MSI-based models (Root Mean Square Error, RMSE: 0.48–1.08, Accuracy: 91–97 %) were slightly better compared to FTIR (RMSE: 0.83–1.31, Accuracy: 88–94 %). The most informative features of FTIR for the case of quality were mainly in 900–1700 cm−1, while for fraud the features were more dispersed.