Aerobic Mesophilic Bacterial Counts Research Articles

Innovative high power short time microwave finish drying cum decontamination method for producing hot curry spice mix (Garam Masala) with enhanced quality characteristics

Garam Masala is a mixture of ground spices commonly used in Indian and some Asian cuisines. Garam Masala risks microbial contamination due to poor hygienic conditions during various stages, including harvesting, processing, and storage. Moreover, its phytochemicals and antioxidant capacity need to be enhanced for better application in curry preparation and other recipes. The Garam Masala generally has a high microbial load and relatively higher moisture content (10-12% wet basis). The product having such a high moisture content is not shelf stable for longer durations due to its vulnerability to microbial growth. Therefore, an innovative high power short time finish drying cum decontamination method using microwaves (2.45 GHz) for Garam Masala was developed. Garam Masala was subjected to three different levels of microwave power density (10, 15, and 20 W/g) for 60 s. The best microbial load treatment protocol was also implemented, which consisted of applying 20 W/g for a duration of 60 s, followed by 6 cycles of 10 s “ON” and 5 s “OFF”. Drying kinetics were studied, and the Page model was found to be the best-fitting model. Microwave treatment exhibited a significant (p < 0.05) reduction in the total aerobic mesophilic bacterial count (2.79 log) and Bacillus cereus (1.83 log). The results also demonstrated that 15 W/g treatment enhanced the total phenolics, flavonoids content, and antioxidant capacity. No significant color changes were found between the untreated and treated samples. Therefore, it was concluded that a high power short time microwave finish drying cum decontamination method can control the microbial load and enhance the chemical characteristics in Garam Masala.

Production and characterization of plantaricin Y11 from &lt;i&gt;Lactiplantibacillus Plantarum&lt;/i&gt; strain y11 (MW642245.1) isolated from Nigerian food samples and their applications in preserving milk

Bacteriocin from lactic acid bacterium (LAB) was characterized and its biopreservation assay carried out using conventional methods and integrative approaches. About 66.7% (n=180) of the bacterial strains isolated from twelve different fermented/non-fermented food products were potential LAB strains by biochemical characterization. The highest bacteriocin producing strain was selected and confirmed with 16S rRNA sequencing and submitted to GenBank of National Center for Biotechnology Information as Lactiplantibacillus plantarum strain Y11 (Accession number: MW642245.1). Polymerase Chain Reaction (PCR) revealed the presence of virulence genes (cytotoxin K and haemolysin C) in L. plantarum Y11. The bacteriocin produced was labelled as plantaricin Y11 with molecular weight of 1540 Da, amino acid sequence was NSHGTADYCVMWLIXK, and possessed the merits of wide pH stability (2–10), high thermal stability and sensitivity to protease. The bacteriocin showed wide spectrum of activity against bacterial reference strains with bacteriocin activity ranging from 3200Au/mL to 6400Au/mL. Preservative potentials of the bacteriocin compared favourably with sodium benzoate in milk, inhibiting bacterial and fungal load compared to the control. There was log reduction of aerobic mesophilic bacterial count of 8.02±0.15 and 8.43±0.21 Log 10 CFU/mL in milk treated with plantaricin Y11 and sodium benzoate, respectively. The log reductions of fungal count in plantaricin Y11 and sodium benzoate treated milk ≥4.41±0.11 and ≥3.1±0.2 Log 10 CFU/mL respectively. The plantaricin Y11 was then classified as class IIa in bacteriocin classification schemes and it sustained some organoleptic conditions of milk making it a promising candidate for safe bio-preservatives.

Bacteriological analysis of leachate at dumping sites of some selected areas in Damaturu Yobe State, Nigeria

Assessing surface and groundwater quality and developing strategies to protect aquifers from contamination are necessary for proper planning and designing water resources. Therefore, this study aimed to assess the bacterial load of leachate in surface water and soil sediment at dumping sites of Nayinawa and Babban-Tsangaya, Damaturu, Yobe State. Simple random sampling was used for sample collection. Bacteriological determination was done through aerobic mesophilic bacterial count, bacteria gram staining most probable number (MPN) counting and biochemical test. Bacteriological quality determination revealed high contamination level of the samples for bacterial colony count (6.14×106 cfu), MPN (387.6 ml) and Gram staining (all negative). Biochemical confirmatory test revealed that for water and soil sediment in both months, catalase and coagulase were positive, urease, citrate and oxidase are negative. The development and application of integrated leachate treatment process of different physical, biological and chemical technologies could be a suitable option to reduce the contamination levels of the leachate. This study revealed that water from the study areas (Nayinawa and Babban-Tsangaya) has significant levels of bacterial load which poses a serious health risk to the people in the area.

Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya

In this study, the microbiological quality of traditionally fermented milk from Northern Uganda and Western Kenya was analysed. Six samples of typical traditionally fermented milk were collected randomly from traditional cattle keepers in Karamojong (UG 1) and Acholi (UG 2) in Northern Uganda and Kalenjin in Western Kenya (KE). The microbial quality of the collected samples was assessed through the use of conventional methods for total aerobic mesophilic bacteria, total coliform, lactic acid bacteria, Staphylococcus aureus, Listeria monocytogenes, yeasts, and mould counts. The mean aerobic mesophilic bacterial counts were 5.14 × 109 coliform forming units (cfu)/mL. The mean counts for mesophilic lactobacilli ranged from 106 to 108 cfu/mL. The mean thermophilic lactobacilli count ranged from 107 to 109 cfu/mL, while the mean thermophilic lactococci counts ranged from 106 to 109 cfu/mL. On the other hand, the Streptococci counts were between 106 and 108 cfu/mL. The mean count for the non-sorbitol E. coli was 3.87 × 103 cfu/mL. These results suggest that although the pH of the traditional yoghurt in this study was low, the acidity was not sufficient to inhibit growth of microorganisms in the product. Although it is difficult to avoid the microbial contamination of milk during milking, it is of the utmost importance to maintain a very high level of hygiene in dairy farming practices, and the correct cleaning of teats during milking is very important for good udder health and optimum milk quality, and to ensure safety. The results regarding microbial contamination pose public health concerns, and therefore the appropriate government agencies must pay attention to ensure that the environment in which yoghurt is produced is in the best condition to reduce contamination.

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry.

In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.

Microbial Profile and Safety of Chicken Eggs from a Poultry Farm and Small-Scale Vendors in Hawassa, Southern Ethiopia

A freshly laid hen’s egg is devoid of microorganism, but soon after oviposition, it is contaminated by various spoilage and pathogenic microorganisms. The aim of this study was to assess the microbial profile and safety of chicken eggs in Hawassa City. A total of 60 egg samples were collected from Hawassa University Poultry Farm (HUPF) and small-scale vendors in Hawassa. The samples were analyzed for aerobic mesophilic bacterial count (AMBC), Staphylococcal count (SC), Enterobacteriaceae count (EC), total coliform count (TCC), fecal coliform count (FCC), and yeast and mold count (YMC). Moreover, the dominant mesophilic aerobic bacterial genera and common bacterial pathogens were identified by phenotypic methods. Accordingly, the mean aerobic mesophilic bacterial load of the shell surface rinsate of the egg samples ranged from 1.22 log10 CFU/ml to 9.7 log10 CFU/ml, while that of the internal contents ranged from 1.52 log CFU/ml to 9.36 log CFU/ml. The microbial load values of the egg contents were beyond the international recommended acceptable limits and suggested incipient spoilage. The mesophilic aerobic bacterial genera of the shell and internal contents of the egg samples were similarly dominated by Pseudomonas, Micrococcus, and Staphylococcus. The incidence of E. coli in shell rinsate and egg content was 10% (6 of 60) and 1.67% (1 of 60), respectively. Salmonellae were detected in shell rinsate of six egg samples (10%) and in the contents of eight samples (13.33%), all from small-scale vendors. These findings call for vigilant exercise of good agricultural and hygienic practices by primary producers and retailers.

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk.

Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (p < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (p < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (p < 0.05). The highest viscosity, overrun, and hardness values (p < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (p < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (p < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores.

Bacteriological Quality Assessment of Water Sold in Plastic Jerry cans within Katsina Metropolis, Katsina State, Nigeria.

Water is the second most important compound after air for the sustenance of life on our planet. It is the most abundant molecule in living cells, essential for the proper functioning of cells. It is one of the cheap vehicles that transport gastro-intestinal diseases. Therefore, water for human consumption must be free from chemical substances and microbes that may cause disease in man. This study was carried out to determine bacteriological quality of water sold in jerry cans within Katsina metropolis. Twenty different water samples (Five each from Kofar kaura, Kofar marusa, Dakitara and Filin polo) were collected and transported to the laboratory for analyses. Temperature and pH values of each sample were measured accordingly. The samples were subjected to aerobic mesophilic bacterial count, Coliform count and detection of Escherichia coli. The result showed temperature values in the range of 23oC to 26oCwhile pH measurements were in the range of 6.9 to 7.3. Samples from Kofar kaura, Kofar marusa, Daki tara and Filin polo had mean bacterial counts of1.718×106, 1.052×106, 2.042×106 and 1.612×106colony forming units per milliliter (CFU/mL) respectively, and mean coliform counts of 25.2, 122.6, 77 and 128 CFU/mL respectively. All samples from all the sampling points contained E. coli. The study stresses the need for environmental and personal hygiene by all water vendors. It is, however, recommended that water retailing by truck pushers be monitored and regulated to avoid the risk of a point-source epidemic.&#x0D;

Comparative bacteriological analysis of frozen and fresh chicken meats sold around old site Bayero University Kano

Foodborne pathogens are serious public healthproblems that greatly affect the cost of food production and healthcare while poultry are often associated with foodborne disease outbreaks. This study aimed at investigating the occurrence and distribution of bacterial pathogens associated with chicken meats sold around Bayero University, Kano old site. A total of twenty (20) meat samples comprised of 10 frozen and ten freshly slaughtered chicken were purchased from different selling outlets around the study area. The samples were processed using standard cultural and biochemical procedures. The results of the study showed the mean aerobic mesophilic bacterial count of 5.93 x 106 CFU/g and 3.12 x 106 CFU/g for frozen and freshly slaughtered chicken meat samples respectively. The coliform counts were 420.1 and 347.7 CFU/100g for frozen and freshly slaughtered chicken meat samples respectively. The distribution of different bacterial species revealed E. coli (26.0%), Klebsiella spp (4.0%), Salmonella spp (19.5%), Campylobacter spp. (14.6%) and Staphylococcus aureus (30%) in frozen chicken meat samples while freshly slaughtered chicken meat samples revealed E. coli (21.0%), Klebsiella spp (8.9%), Salmonella spp (30%), Campylobacter spp. (15.0%) and Staphylococcus aureus (24.0%). This showed that frozen chicken meats were more contaminated than freshly slaughtered chicken meats which might be associated with poor handling and storage conditions.

Characterization and Storage Stability of Traditional Salted &lt;i&gt;Thunnus albacares&lt;/i&gt; and &lt;i&gt;Scomberoides commersonianus&lt;/i&gt;

Traditional salted Thunnus albacares and Scomberoides commersonianus processed with a thyme and other additives recipe were microbiologically and physiochemically characterized to evaluate its safety, quality and storage stability at 23 ± 2°C with a reference to the bacterial floral composition and halophilic bacterial floral types and its potential. This study was conducted in two stages. In the first stage, 15 kg of Thunnus albacares and Scomberoides commersonianus each were bought from local markets and characterized, whereas, in the second stage, 20 kg of Scomberoides commersonianus were stored at 23 ± 2°C for 10 weeks and its storage stability was evaluated. Total aerobic mesophilic bacterial and moderate halophilic bacterial counts were log 2.0 ± 0.78 - 2.4 ± 0.44 CFU/g and log 1.8 ± 0.11 - 2.5 ± 0.53 CFU/g. Enterobacteriaceae, Staphylococcus aureus, mesophilic lactic acid bacteria and yeasts and molds counts were Vibrio parahaemolyticus was not detected. Bacillus amyloliquefaciens and B. methylotrophicus were the most dominant halophilic bacteria among the flora. Most of the Bacillus species showed antimicrobial, amino decarboxylation and lipolytic activities. Water activity, peroxide value and acid value were 0.79 ± 0.00 - 0.85 ± 0.00, 2.8 ± 1.4 - 5.6 ± 1.4 meq/kg fat and 2.3 ± 0.62 - 3.2 ± 1.1. Tyramine, histamine, cadaverine and putrescine were found in trace amounts. Salted fish product,s characteristics did not change significantly during storage except NaCl content and colour value a. In conclusion, traditional salted Thunnus albacares and Scomberoides commersonianus were found to be microbiologically safe with good quality and storage stability of 10 weeks.

Impact of Thawing Methods on the Bacteriological Quality of Chicken Meat

This study was designed to investigate the effect of different thawing methods on the bacteriological quality of frozen broiler chicken meat. Forty-five samples of whole frozen broiler chicken carcasses were collected from different supermarkets in Cairo and Giza governorates. These samples were divided into three groups (fifteen samples for each) as follows: the first group was thawed in a household refrigerator at 7ºC for 20hrs., the 2nd group was thawed over the counter-top at ambient temperature (27-29ºC) for 5-6hrs. while, the 3rd group was thawed in microwave oven for 22 to 24mins. All thawed samples (core temperature arrived at 0ºC) were subjected to bacteriological examination immediately after thawing for enumeration of total aerobic mesophilic bacterial count, Staph. aureus count, total Coliforms count and isolation of food borne pathogens such as E. coli, Salmonella and Staph. aureus. In addition, all isolated bacterial strains were exposed to antimicrobial sensitivity test. The results revealed that the lowest bacterial counts were observed in samples thawed in microwave oven, while the highest bacterial counts were recorded in samples thawed over counter-top. Moreover, Staph. aureus, E. coli and S. kentucky were isolated only from samples thawed over the counter-top and these strains were resistant to amoxicillin and sensitive to fosfomycin. Such results indicated that defrosting in microwave oven is quick and easy method for thawing frozen broiler chicken carcasses and provides an appropriate level of security for the consumers and could achieve the microbiological safety objectives while, thawing over counter-top not recommended due to food safety and quality aspect.

The investigation of bioremediation potential of Bacillus subtilis and B. thuringiensis isolates under controlled conditions in freshwater.

Bioremediation is widely used to remove water pollution as environmentally friendly smart solutions. In this study, Bacillus isolates were investigated in terms of the effectiveness of single and multiple cultures in eliminating aquatic pollution related to aquaculture activities. In the established experimental setups, the environments where Bacillus isolates were inoculated with single and multiple cultures at 1 × 107CFU/mL were evaluated comparatively with control groups without these isolates, and total aerobic mesophilic bacterial counts were performed in the petri dish by inoculation method. At the end of the 6 days of the experiment, in the environment in which single and multiple cultures of Bacillus isolates were presented with 17-20 ± 0.05°C temperature and 5.1-8.1 pH 2-4.6mg/l dissolved oxygen values (O2), 2% increase in total phosphorus (TP) value was observed. On the other hand, 4% removal of Ammonia-nitrogen (NH3-N), 80% removal of Nitrite-nitrogen (NO2-N), and 100% removal of Nitrate-nitrogen (NO3-N) were observed. In the changes in heavy metal concentrations, the removal of Ni, Cr, Se, Al, Cd, Mn, Fe, and B was observed from highest to lowest as 57%, 50%, 50%, 43%, 40%, 23%, 5%, and 2%, respectively. It also has been seen that B. thuringiensis isolate was observed to be more effective than B. subtilis in metal removal.

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

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.

Assessment of indoor air bacterial load and antibiotic susceptibility profile of bacteria from some hospitals in Dutse, Jigawa State

Indoor air microbial communities play significant roles on the increase in hospitals acquired infections globally. In view of the importance of indoor air bacterial quality in the transmission of nosocomial infections, a study was conducted to assess the air bacterial load and antibiotic susceptibility profile of bacteria from some hospitals in Dutse, Jigawa State. A total of 114 air samples were collected and analyzed using standard procedures from wards and units of Rasheed Shekoni Teaching Hospital Dutse, General Hospital Dutse and Primary Health Care Centre Shuwarin. Settling platetechnique was employed and sampling was done twice daily (Morning and Afternoon). Aerobic mesophilic bacterial counts were conducted. Isolates were identified according to standard methods. The Medical Surgical Ward (MSW) revealed the highest airborne bacterial count (2.770x103 CFU/m3). General Hospital Dutse was found to have a higher indoor bacterial load than Rasheed Shekoni Teaching Hospital and Primary Healthcare Centre Shuwarin. Airborne Gram positive cocci were the most frequently detected (100%) in all the indoor environments. Staphylococcus aureus, Klebsiella pneumoniae, Proteus mirabilis and Escherichia coli were the bacterial species identified in the study. It was observed that the bacterial isolates were more susceptible to gentimicin. The findings revealed the presence of five (5) methicillin resistant staphylococcus aureus isolates (MRSA) 60% in Male Medical Ward (MMW), 20% in Female Medical Ward (FMW), and 20% in Post-natal Ward (PNW). In conclusion, 84.2% of the hospitals’ units were having aerobic mesophilic bacterial counts within the acceptable limits. It is recommended that disinfection of male, female and post-natal wards should be intensified.

Bacteriological Quality Assessment of Nigerian Naira Notes in Circulation at Aminu Kano Teaching Hospital, Kano State, Nigeria

Contamination of currency notes by pathogenic microorganism is a public health concern. An improved understanding of the bacteriological quality of currencies would help us better understand the role of money as a medium of transmitting infections. This study investigates the bacteriological quality of Nigerian currencies circulating in Aminu Kano Teaching Hospital (AKTH) in Kano metropolis. A total of 128 Naira note samples containing 16 pieces of each denomination of 5, 10, 20, 50, 100, 200, 500 and 1000 were aseptically collected from different cash units of the hospital and subjected to standard microbiological methods for the enumeration and isolation of bacteria. The susceptibility of the bacterial isolates to antibiotics was investigated using disk diffusion method. The mean aerobic mesophilic bacterial count of the currency notes range between 3.10 x104 cfu/mlto 5.25 x104 cfu/ml. Different bacterial species were isolated which include E. coli, Klebsiella spp, Staphylococcus aureus and Coagulase negative Staphylococci, with S. aureus having the highest frequency of occurrence of&#x0D; 37 (46.2 %). Findings of antibacterial susceptibility test indicated that100% of the isolated Gram negative bacteria were susceptible to Meropenem, followed by susceptibility to Gentamycin and Ciprofloxacin. However, the isolates were found to be highly resistant to Augmentin (55%) and Cefuroxime (32%). On other hand, the Gram positive bacterial isolates were highly susceptible to Erythromycin (84%), Gentamycin(83%), Clindamycin (79%),and Oxicillin (78%) while few of the isolate showed resistance to Penicillin(24%), Oxacillin (22%), and Clindamycin, (16%). The study reveals that currency notes in circulation at AKTH may serve as vehicles for the spread of disease causing organisms. Cashless transactions and use of hand sanitizers is therefore recommended to reduce the risk of infection.&#x0D;

Assessment of Coliform Bacteria as Indicator of Water Quality in Jigawa State Nigeria

Groundwater is sometimes considered as the cleanest form of water available to Nigerians. A total of two hundred water samples (10 from each of the 20 cities) were analyzed for the presence of coliform bacteria as an indicator of water quality. The mean coliform viable counts, aerobic mesophilic bacterial count as well as a biochemical test were conducted. Based on the result obtained, seven cities were found to contain coliform count above the acceptable limit of the World Health Organization (WHO) for drinking water. Escherichia coli was also found in water samples of four cities. Presence of faecal coliform is an indication of faecal contamination of any drinking water which can be due to leakage of pipes from the main source. Efforts need to be intensified in the monitoring of activities in this rapidly expanding industry with a view to raising standards.&#x0D;

Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds

The aim of this study was to investigate the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1 and 4.2 J/cm2 on the chemical composition, microbiological quality and volatile compounds of beef loin steaks. Pulsed light treatment did not affect total moisture, total protein, total lipid and ash content of samples significantly (P > 0.05). The a* and b* values of the pulsed light treated samples significantly decreased compared to control samples with maximum difference of 2.11 and 1.33 unit, respectively (P < 0.05). The highest reduction (3.49 ± 0.67 log CFU/g) in total aerobic mesophilic bacterial counts (compared to naturally occuring microbiota in control group) was achieved for samples treated with 4.2 J/cm2 of UV-C fluence level. A total of 14 volatiles, mainly aldehydes, alcohols, ketones and terpen compounds were identified in the raw samples and pulsed light treatment caused an increase in the amounts of some volatile compounds, including hexanal (from 33.41 μg/kg to 69.67 μg/kg), 2-heptenal (from 0.60 μg/kg to 1.52 μg/kg), 2-octenal (from 0.39 μg/kg to 1.58 μg/kg), 2,4-nonadienal (from 0.05 μg/kg to 0.24 μg/kg), 2,4-decadienal (from 0.04 μg/kg to 0.26 μg/kg), 3-octen-2-one (from 0.37 μg/kg to 2.53 μg/kg), limonene (from 2.06 μg/kg to 18.42 μg/kg). Otherwise, pulsed light decreased the levels of some compounds coming from microbial metabolism such as 1-heptanol (from 0.57 μg/kg to 0.39 μg/kg), 1-octen-3-ol (from 1.83 μg/kg to 1.12 μg/kg), 2-octen-1-ol (from 0.28 μg/kg to 0.09 μg/kg). In conclusion, pulsed light treatment can enhance the microbial safety of meat and has potential for use in the meat industry.

Detection of antibiotic resistance and virulence genes of Vibrio strains isolated from ready-to-eat shrimps in Delta and Edo States, Nigeria.

The current study was conducted to determine the incidence, antibiotic resistance and virulence genes of Vibrio strains isolated from ready-to-eat shrimps in Edo and Delta States, Nigeria. A total of 1440 ready-to-eat shrimp samples were obtained from open markets from November 2016 to October 2017 and analysed using standard culture-based procedures. Overall, our result showed that the ready-to-eat shrimp samples had high mean aerobic mesophilic bacterial count between 3·543 and 7·489 log10 CFU per gram. Vibrio cell densities ranged between 0·663 and 6·761 log10 CFU per gram. From the total samples, 1343/1440 (93·3%) were positive for Vibrio species where 120 Vibrio isolates were randomly selected and confirmed using genus- and species-specific PCR approach. The PCR identification revealed the presence of Vibrio parahaemolyticus 46 (38·33%), Vibrio vulnificus 14 (11·67%), Vibrio fluvialis 12 (10%), Vibrio alginolyticus 8 (6·67%), Vibrio cholerae 2 (1·67%), Vibrio mimicus 10 (8·33%), Vibrio harveyi 3 (2·5%) and other Vibrio sp. 25 (20·83%). All Vibrio isolates were sensitive to colistin and gentamycin with varying percentage of resistance to other antibiotics used in the study. Multiple antibiotic-resistant (MAR) index ranged from 0·08 to 0·83. The tcp, tdh and trl virulence genes were identified in 95 (79·2%), 92 (76·7%) and 95 (79·2%) of the examined isolates respectively. Antibiotic-resistant genes also revealed the presence of class 1 integrase 75 (62·5%), sul2 87 (72·5%), strB 94 (78·3%) and catB3 68 (56·7%). Our findings revealed that the ready-to-eat shrimps may serve as potential reservoirs and medium in the dissemination of prospective MAR pathogens to the consumers and thus constitute a potential risk to public health. The findings from this study represent the first comprehensive report of Vibrio isolates from ready-to-eat shrimps in Edo and Delta States, Nigeria. Incessant monitoring of Vibrio strains and their predisposition to antimicrobials is a necessity to guarantee seafood safety and guarantee the best treatment regimen for patients with gastroenteritis.

Hygienic Quality of Raw Cows’ Milk at Farm level in Dharan, Nepal

The study was aimed to assess the quality of raw milk and hygienic status of dairy farms at household level in Dharan due to the fact that milk produced in Nepal by the informal sector is not regulated by any agency and such milk may pose a health hazard due to contamination with pathogens. This study was conducted between February and March, 2019 and accomplished in three phases viz. field survey, physicochemical analysis with clot-on-boiling (COB), alcohol and acidity tests as well as microbial examinations with aerobic mesophilic bacterial count (AMBC) and coliform count (CC). The survey findings revealed that majority of the dairy farms still practiced traditional methods as a result of which earthen floor with no bedding materials were seen on majority of the barns. Although 80% farmers cleaned their barn on daily basis but 54% calves were not in a good hygienic condition. Also, 90% farmers allow their calf to suck the teats; 60% supplemented their cows with locally available feed and 87% had municipal tap water facility. The overall mean of AMBC and CC were 7.5×104 and 4.5×104 cfu/ml respectively (p&gt; 0.05) which were much higher than standard set by Institute of Medicine and National Research Council (US). The overall mean of % lactic acid was 0.20% and predicted probabilities of COB and alcohol positive tests were 13% and 33% respectively. The results obtained from the study indicated that the current situation is critical and needs hygienic milking and handling practices.

Bacteriological Quality Assessment of Kilishi Produced in Kunchi Local Government Area, Kano State, Nigeria

Dried roasted sliced meat (Kilishi) is a popular meat product in Northern Nigeria that is relished locally and internationally. However, the abundance of a number of nutrients that favour the establishment, growth and proliferations of microorganisms, makes it a vehicle for transmitting food borne illness. This study was aimed at determining the microbiological quality of Kilishi in Kunchi Local Government Area, being one of the well-known Kilishi production town in Kano State. The experimental lay-out for the study was a completely randomised design in which a total of 15 freshly prepared Kilishi samples (100g each) were collected from three well known retail locations, identified as A (Malikawa Garu), B (Shuwaki) and C (Kunchi town), respectively. The samples were assessed for their microbiological quality according to standard procedures. Results for total aerobic mesophilic bacterial count (APC) cfu/g show Location A had 3.92×105cfu/g, Location B had 4.83×105cfu/g, Location C 5.43×105cfu/g. The results for the total coliform counts(TCCs) revealed30 MPN/g for Location A, 37 MPN/g for Location B and 50 MPN/g for Location C. Biochemical analysis confirmed the presence of Escherichia coli, Klebsiella specie, and Staphylococcus specie in all the three locations, while Enterobacter was detected in Location C. Our finding indicates serious contamination of kilishi products at retail outlets which could be of public health concern. Therefore, good production practices, packaging and storage were recommended.&#x0D;