Assessment Of Microbiological Quality Research Articles

Sensory and microbiological quality assessment of fried snacks produced from ripe and unripe plantain fruits (<i>Musa paradisiaca</i>) fortified with <i>Vigna unguiculata</i> (L.) Walp (cowpea)

The sensory and microbiological properties of fried snack balls produced from slurries of ripe and unripe plantain fruits supplemented with cowpea were investigated. The main objective is to increase the utilization of plantain in production of nutritious snacks, while observing the impact of cowpea fortification on sensory and microbial qualities of the product. Matured, wholesome, ripe and unripe plantain fruits, cowpea and other ingredients used in this study were obtained from Oba Adesida market in Akure, Ondo State, Nigeria. The plantain pulp and dehulled cowpea were milled into slurries and mixed in the ratios of: 100:0, 90:10, 80:20, 70:30 and 0:100 respectively. The mixtures were then properly whipped with the other ingredients into batter at the ratios of 200 g sample + 160 ml water (slurry), 36 g pepper : 36 g onion and 8 g salt as recommended by McWatters (2001) before frying at 140 oC for 10mins and cooled to about 30 oC. The snacks were then analyzed for microbiological and sensory properties. Results of sensory analysis showed the samples with 90:10 for unripe plantain: cowpea ratio and 80:20 for ripe plantain: cowpea ratio, to be the most acceptable products. There were visible growth of mesophillic bacteria on fresh and as well with fungi on samples stored at 28±2 oC and 70% RH for 24-48 hours. No growth was observed for Staphylococcus aureus, Escherichia coli and Coliform bacteria. It can therefore be concluded that the plantain snack balls are as highly perishable as the cowpea (akara) balls and therefore require additional preservatives if they are to be wholesome beyond 24 hours.Keywords: Supplementation, ingredients, slurry, frying, akara, nutritious

Assessment of microbiological quality and safety of marinated pork products from German retail during shelf life

Abstract Foodborne diseases are of major concern for public health. Here we assess the microbiological quality and safety of marinated pork steaks ( n = 300) and marinades ( n = 30) which were used for the production of marinated steaks by analyzing quantitative microbiological parameters and foodborne pathogens. Salmonella spp. and Listeria monocytogenes were isolated from about 2%, Staphylococcus aureus from 8% and Bacillus cereus from 21% of the steaks. One steak was MRSA-positive and one contained EHEC/STEC. B. cereus was the only pathogen detected in the marinades. Similar toxin patterns of B. cereus strains from meat and marinades suggested that a contamination of meat with B. cereus occurred via marinades.

Microbiological quality and safety assessment of lettuce production in Brazil

The microbiological quality and safety of lettuce during primary production in Brazil were determined by enumeration of hygiene indicators Escherichia coli, coliforms and enterococci and detection of enteric pathogens Salmonella and E. coli O157:H7 in organic fertilizers, soil, irrigation water, lettuce crops, harvest boxes and worker's hands taken from six different lettuce farms throughout the crop growth cycle. Generic E. coli was a suitable indicator for the presence of Salmonella and E. coli O157:H7, while coliforms and enterococci were not. Few pathogens were detected: 5 salmonellae and 2 E. coli O157:H7 from 260 samples, of which only one was lettuce and the others were manure, soil and water. Most (5/7) pathogens were isolated from the same farm and all were from organic production. Statistical analysis revealed the following environmental and agro-technical risk factors for increased microbial load and pathogen prevalence in lettuce production: high temperature, flooding of lettuce fields, application of contaminated organic fertilizer, irrigation with water of inferior quality and large distances between the field and toilets. Control of the composting process of organic fertilizers and the irrigation water quality appear most crucial to improve and/or maintain the microbiological quality and safety during the primary production of lettuce.

Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the "percentage of discarded fruits" and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

Microbiological Quality and Safety Assessment of the Rwandan Milk and Dairy Chain

Milk is a valuable and nutritious food product that can partially fulfill the rising food demand of the growing African population. The microbiological status of milk and derived products was assessed throughout the milk and dairy chain in Rwanda by enumeration of the total mesophilic count, coliforms, and Staphylococcus aureus and detection of Salmonella and Listeria monocytogenes. The quality of raw milk was satisfactory for the majority of samples, but 5.2% contained Salmonella. At the processing level, the total mesophilic count and coliform numbers indicated ineffective heat treatment during pasteurization or postpasteurization contamination. Increasing bacterial counts were observed along the retail chain and could be attributed to insufficient temperature control during storage. Milk and dairy products sold in milk shops were of poor and variable microbiological quality in comparison with the pasteurized milk sold in supermarkets. In particular, the microbiological load and pathogen prevalence in cheese were unacceptably high.

Microbiological quality Assessment of hospital food in a public hospital in Fez (Morocco)

The food safety has become a major issue in hospitals, since patients are especially vulnerable to foodborne illness considered as nosocomial infection.Aims: To assess health hazards in food at a hospital in Fez city (Morocco).Material and Results: Hygienic quality of food samples (n = 81: meals (40%), plants and vegetables (35%); meat / meat products (17%)) and contact surfaces (n = 80: local (32,5;%), equipment (50%) and staff’s hands (17,5%)) was evaluated during 2011, and involved germs have been researched using standard methods. Results interpreted according to the Moroccan and French standards showed that the percentage of food’s non-compliance was 12%, with 32% for plants / vegetables and 7% for meat / meat products.The criminalization of fecal coliform was the important (91%) compared with Staphylococcus aureus (9%). Salmonella sp., Listeria monocytogenes, anaerobic sulphito-reducers, yeasts and molds were not implicated.Contact surfaces analysis showed that 40% of equipment, 38% of local and 29 % of the staff’s hands were not clean. The causative organisms were fecal coliforms (60%) and S. aureus (40 %).Conclusion: Contact surfaces may affect the hygienic quality of food served in the hospital. That could make the warning signal in hospitals for the establishment of a global quality policy to ensure food safety and to prevent healthcare associated infections.

Nutritional and Microbiological Quality Assessment of Pasteurized Milk in Azh Agro Industries Pvt. Ltd., Gazipur, Bangladesh

Milk is one of the most valuable and regularly consumed natural food which is rich in nutritional value. A study was carried out with raw liquid milk collected from Shahzadpur and pasteurized, packed in AHZ Agro Industries Pvt. Ltd, Gazipur, Bangladesh. One hundred and forty five pasteurized milk samples collected from August, 2011 to February 2012 were analyzed for the nutritional and chemical composition such as acidity, fat, solid non fat, protein, lactose, specific gravity; and microbiological characteristics. Platform tests (alcohol and clot-on-boiling) were found negative. From the study it was found that the nutrient composition of the pasteurized milk samples were within the standard limits with average specific gravity of milk was 1.029, fat 3.575%, protein 3.43% and lactose 5.02 %. Acidity% refers the quality of milk. The 7 months average highest acidity was 0.15% and the lowest acidity was 0.146%. Protein percentage was found to be 3.36% in August (Rainy season), 3.45% in winter and 3.42% in spring. All the samples had solid non fat (SNF) with standard limits of 8.17 to 8.38 percent. It was found that total bacterial count in milk varies with seasons. In rainy season, autumn season and winter the average total viable count was 1715, 1744.3 and 1481.6 cfu/ml respectively. From 145 pasteurized milk samples, 121 samples showed excellent quality and 24 samples showed good quality in methylene blue reductase test (MBRT). No coliform and Salmonella/Shigella were observed. SNF and protein percentage varied with season, been highest in winter while less in spring. The overall result found was ensuring good quality of pasteurized milk. All the nutritional composition and microbiological count complies with the BSTI standard.

Assessment of Chemical and Microbiological Quality of Pasteurized Milk Sold in Wad Medani Market, Gezira State, Sudan

Assessment of Chemical and Microbiological Quality of Pasteurized Milk Sold in Wad Medani Market, Gezira State, Sudan The present study was conducted to investigate the chemical, physiochemical and microbial characteristics of pasteurized milk samples obtained from selected markets in Wad Medani city, central Sudan, and to compare these characteristics with the international standards.

Assessment of microbiological and physico-chemical quality of drinking water in North Gondar Zone, Northwest Ethiopia

Introduction: Assessing the microbiological and physico-chemical quality of drinking water sources is important to protect public health. Little is known about the microbiological and physico-chemical quality of drinking water in North Gondar Zone. Therefore, this study was aimed to assess the microbiological and physico-chemical quality of drinking water sources in North Gondar Zone, Northwest Ethiopia. Methods: A cross-sectional study was conducted from April-May 2014 in seven districts (Chilga, Debark, Dabat, Dembia, Gondar Town, Gondar Zuria and Wogera) in North Gondar. The physico-chemical and microbiological quality of 71 drinking water samples were determined following the standard procedure. Turbidity, pH, and temperature were measured using turbidity meter, pH meter and thermometer respectively. Arsenic, chlorine, Cr6+, NO2, NO3 and residual chlorine were determined by the colorimetric methods and rapid kits using DPM apparatus (Kyoritsu chemical-check Lab., Corp. Japan). Coliforms and Vibrio parahemolyticus were tested by rapid microbiological test strips (Sankori coliform and SankoriVibrio parahaemolyticus) following appropriate standard procedure. Consumers assessment was also conducted using questionnaire about the water sources. Data were entered and analyzed using SPSS version 20 software. Results: The physico-chemical and microbiological quality of 71 water samples (tap n=29, spring n=15 and well n=27) were assessed. The mean turbidity of water samples was 19.35 + 5.75SD nephlometric turbidity unit (NTU), temperature 21.34+3.68 oc, pH 6.88+0.6, nitrate 10.02 + 8.72 mg/l, nitrite 0.33+0.64 mg/l, residual chlorine 0.01 + 0.06 mg/l, arsenic 0.2+0.00 mg/l and chromium 0.51+0.01 mg/l. Almost all samples were complying with the WHO acceptable range for nitrate arsenic and chromium among the physico-chemical parameters. However, turbidity was found to be unacceptably high in 21 (29.6%) samples, pH was unacceptably low in 26 (36.6%) of the samples and residual chlorine was unacceptably low in 69 (97.2%) of the samples. The majority of samples (n=46; 64.8%) had coliforms and 12 (16.9%) had Vibrio parahemolyticus. Conclusion: Most of the physical and chemical parameters measured were within the recommended range except turbidity and residual chlorine. However, the majorities of drinking water samples were found to be contaminated and are potential risk to public health. Therefore, regular quality monitoring and frequent water treatment in the study area is mandatory.

Assessment of Microbiological Quality of Yoghurt Sold in El-Behera Governorate

A total of fifty random samples of yoghurt collected from vendors and wholesale markets in El-Behera Governorate to assess their microbiological quality. The pH was determined and microbiological assessments were conducted in order to ascertain, the Coliforms count, Enterococci count, Staphylococcus aureus count and yeast count and mould count in the samples. The results revealed that the mean values of pH was 4.06 ± 0.068, the mean value of coliform, Enterococci, Staphylococcus aureus, yeast and mould counts were 5.6 x 104 ± 3.68 x 10 3, 5.8 x 104 ± 5.43 x 103, 5.5 x 104 ± 3.45 x 103, 5.6 x 104 ± 4.9 x103 and 5.3 x 104 ± 3.33 x103 respectively, with respective incidences of 58, 42, 28 and 40%. The findings suggest that the yogurt traded in whole sale market in El-Behera governorate has poor microbiological quality control. This poses danger to public health. Therefore, attention of the appropriate government agencies and manufacturers is needed to ensure that sale of yogurt by vendors is done in most appropriate condition and in a mobile refrigerator to maintain adequate temperature, thereby reduce contamination.

Poultry farm hygiene: microbiological quality assessment of drinking water used in layer chickens managed under the battery cage and deep litter systems at three poultry farms in southwestern Nigeria.

Water troughs from deep litter and caged chicken water troughs (drinkers) fixed to each of the different 3-tier cages containing layer chickens in Farms A, B and C were subjected to a 7-day study which involved the monitoring of poultry farm hygiene. Drinkers were washed before filling with water on Day 1. For Days 3, 5 and 7 water was served without prior washing. The occurrence and characterization of the bacteria isolates were investigated and data obtained were analyzed and compared. For the bacterial count on Day 1, for layer chickens on cage system, no significant differences (p > 0.05) among the farms and between the farms tier interactions. On Day 3, no significant difference (p > 0.05) among the parameters. On Day 5, there was significant difference (p<0.05) among the farms and on Day 7, there was high significant difference (p < 0.01) among the farms. On Days 5 and 7, there were no significant differences (p>0.05) among the tiers nor between the interactions of the farms and tiers. The bacterial count in water troughs of layer chickens in deep litter system, on Day 1, had no significant differences (p > 0.05) between the farms, water troughs and their interactions. On Day 3, no significant difference (p > 0.05) among the parameters. On Days 5 and 7, there were significant difference (p<0.05) and a high significant difference (p < 0.01) between the farms respectively. On Days 5 and 7, no significant differences between the water troughs and between the interaction of the farms and the water troughs. Farm A isolates contained Staphylococcus aureus, Proteus vulgaris, Streptococcus faecalis, Escherichia coli, Staphylococcus epidermis, Klebsiella sp., Salmonella sp., Bacillus subtilis, Lactobacillus salivarius and Corynebacterium sp. Farm B had Staphylococcus aureus, S. epidermis, Bacillus subtilis, Corynebacterium sp., Escherichia coli, Streptococcus faecalis and Klebsiella sp. while for Farm C, apart from the prevalent bacteria isolates obtained in Farms A and B, additional 2 bacterial isolates, Lactobacillus salivarius and Pseudomonas aeuriginosa were found. In conclusion, water troughs when cleaned on daily basis carry minimum bacterial load. Those left for 3, 5 and 7 days uncleaned had progressively high bacterial loads, suggesting that the flock of birds and the consumers of the eggs and meat from the chickens are at risk of bacterial infection unless strict farm hygiene is ensured through regular monitoring.

Assessment of Physicochemical and Microbiological Quality of Seafood

The aim of this work is to evaluate the physicochemical and microbiological attributesover a period of 5 months for two products from the category of Seafood:calamari rings and seafood cocktail. Appreciation of the freshness of seafood was tested bydetermining pH, easily hydrolysable nitrogen, the reaction Eber / Nessler andreaction with hydrogen sulphide according to SR ISO 2917:2007, SR 9065-7:2007and SR 9065-7:2008. Theresults of microbiological determinations for batch 1 revealed an increase inthe number of sulphite-reducing clostridia than the maximum limit. Resultsobtained from physico-chemical determinations were within the maximumpermissible by data legislation. The food quality is influenced by non-hygienicconditions of storage, handling and marketing.

Microbiological safety and quality assessment of a very appreciate traditional ready to eat plantain food, sold in retails markets

The microbiological quality of “Dockounou”, a traditional appreciate ready to eat plantain food marketed in Cote d’Ivoire was investigated. Microbial load was estimated by plate count using decimal dilution method. Culture medium was made selective depending on the species. Total aerobic mesophilic bacteria on principal component analysis (PCA) ranged from 32.104 to 44.104 cfu/g while yeast and moulds were estimated between 10 to 102 cfu/g. Enterococci and Lactobacilli counts ranged from 0 to 100 cfu/g and 41.103 to 68.103 cfu/g, respectively. Two thermotolerant bacteria were isolated: Bacillus licheniformis and Bacillus macerans. Baked and boiled “dockounou” were free fromSalmonella, E. coli, Staphylococcus and Clostridium. The microbiological analysis showed the presence of high counts of microorganisms probably due to poor sanitary practices from empiric traditional manufacturing procedures. Hence, it is recommended to apply good hygienic and storage practices with novel technology that offer full sanitary guarantees to the consumers. Key words: Plantain, ready to eat food, Dockounou, manufacturing process, microbiological quality.

Assessment of microbiological air quality in hemato-oncology units and its relationship with the occurrence of invasive fungal infections: an integrative review

Worldwide aging of the human population has promoted an increase in the incidence of neoplasia, including hematological cancers, which render patients particularly vulnerable to invasive fungal infections. For this reason, air filtration in hematooncology units has been recommended. However, scarce literature has assessed the impact of microbiological air quality on the occurrence of fungal infections in this population. We performed an integrative review of studies in the MEDLINE database that were published between January 1980 and October 2012, using the following combinations of keywords: air × quality × HEPA, air × quality × hematology, and airborne fungal infections. The search yielded only 13 articles, suggesting that high-efficiency filtering of the ambient air in hemato-oncology units can prevent the incidence of invasive fungal infections. However, no randomized clinical trial was found to confirm this suggestion. Currently, there is no consensus about the maximum allowable count of fungi in the air, which complicates filtration monitoring, including filter maintenance and replacement, and needs to be addressed in future studies.

Microbiological quality assessment of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) in Bangladesh

Present study was conducted to determine and quantify the occurrence of various types of microorganisms in raw and final products of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) and also to enhance food safety with a view of promoting international trade. Raw and frozen Chapila and Tengra samleswere collected and the microbial analysis was conducted. In case of raw product of Chapila, the aerobic plate count (APC) was 2.6×105 cfu/g, whereas in frozen products, the load was estimated to be 4.0×105 cfu/g. Furthermore, while APC of raw Tengra was 2×105 cfu/g, the APCs were 3.3×106 cfu/g in frozen product. Total coliform in raw and frozen Chapila was found to be 36.00 ± 2.3 MPN/g and 7.2 ± 1.01 MPN/g, respectively and 27.00 ± 5.57 MPN/g and 9.4 ± 3.75 MPN/g, respectively were found in raw and frozen Tengra samples. Moreover, Fecal coliform in frozen samples of Chapila and Tengra was found within the acceptable limit (&lt;3 MPN/g). Salmonella spp. and Vibrio cholerae were not detected in any of the raw and frozen Chapila and Tengra samples. Overall, the present study reveals that tested frozen fish samples from the fish processing plant were good enough for export and of better quality than raw fish samples from the microbiological point of view. DOI: http://dx.doi.org/10.3329/sjm.v2i1.15203 Stamford Journal of Microbiology, Vol.2(1) 2012: 6-9

Assessment of Microbiological Quality of Yogurt Sold By Street Vendors in Onitsha Metropolis, Anambra State, Nigeria

Assessment of Microbiological Quality of Yogurt Sold By Street Vendors in Onitsha Metropolis, Anambra State, Nigeria

Assessment of Microbiological Quality of Yogurt Sold By Street Vendors in Onitsha Metropolis, Anambra State, Nigeria

Four brands of yogurt sold by street vendors in Onitsha Metropolis, Anambra State, Eastern Nigeriia were sampled, the pH was determined and microbiological assessments were conducted in order to ascertain the total heterotrophic bacteria, coliforms and yeast in the samples (A – D) during a seven day period. The results revealed that values of pH monitored varied from 3.69 – 4.50 while a total of five bacteria species belonging to Escherichia coli, Staphylococcus aureus, Streptococcus, Lactobacillus and Bacillus species, and three fungi species belonging to Aspergillus, Rhizopus and Saccharomyces were isolated from the samples. Sample B had the highest mean heterotrophic bacteria count with a value of 6.1 x 10 cfu/ml. Statistical analysis of heterotrophic bacteria count among the 4 sample groups had p-value =0.0000374. There is a significant difference in the heterotrophic bacteria count among the groups. Low titre values of starter cultures were recorded in the control samples. Escherichia coli, an indicator of coliform was detected in all the samples and the value of 4.4 x 10 cfu/ml was observed in sample B. Coliforms, S. aureus, Bacillus species and fungi were not detected from control samples purchased directly from the producing companies. Statistical analysis of coliform count in the four groups had p-value=0.529296. There was no significant difference in the coliform count among the 4 sample groups at α =0.05 and p-value =0.529296. The findings suggest that Research Paper British Microbiology Research Journal, 3(2): 198-205, 2013 199 the yogurt traded by street vendors in Onitsha Metropolis has poor microbiological quality control. This poses danger to public health. Therefore, attention of the appropriate government agencies and manufacturers is needed to ensure that sale of yogurt by vendors is done in most appropriate condition and in a mobile refrigerator to maintain adequate temperature, thereby, reduce contamination.

Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage

The aim of this work was aimed to evaluate physicochemical and microbiological quality of UHT whole milk, market in Londrina-PR, Brazil, as well as estimate gelation and proteolysis during storage period of 150 days at room temperature. Physicochemical analyses included determination of fat content; titratable acidity; ethanol stability; total solids; solids-not-fat; pH, density and freezing point. For proteolysis estimative, total nitrogen, non-casein nitrogen and non-protein nitrogen were quantified. Gelation estimation was carried out as well as mesophilic aerobes enumeration. Results obtained in this work demonstrate increase of gelation and proteolysis during storage and samples in disagreement with physicochemical and microbiological standards. The problems found in UHT milk quality standardization associated with increasing proteolysis and gelation during storage could lead to product rejection by the consumer.

Microbiological Quality Assessment of Vitamin B Syrups and Antibiotic Susceptibility Profile of the Isolated Escherichia coli

The microbiological quality of 15 different vitamin B syrup samples of 7 pharmaceutical companies was assessed. The total aerobic microbial count (TAMC) varied between 1.0×10 1 CFU/ml and 6.0×10 3 CFU/ml. The total yeast and mold count (TYMC) ranged from 1.0×10 1 CFU/ml to 5.3×10 2 CFU/ml. In general, all the samples tested were contaminated with microorganisms. Our findings revealed that 10 (66.67%) out of the 15 samples exceeded the microbiological acceptance limit of USP. Moreover, presence of Escherichia coli was detected in 2 samples. The E. coli isolates were subjected to antibiotic susceptibility test against 7 antibiotics. All the E. coli isolates showed resistance against ampicillin and 2 (33.33%) of the isolates showed resistance against cefaclor. None of the isolates demonstrated resistance against ciprofloxacin, kanamycin, meropenem, streptomycin and tetracycline. Presence of antibiotic resistant bacteria in pharmaceutical products is very alarming for the consumer. The presence of high level of microbial contamination highlighted the need to reevaluate the production process of the pharmaceutical companies involved in production of non-sterile products and take necessary steps to prevent microbial contamination.

Microbiological Quality Assessment of Cereal Based Food ‘Pitha’ On Retail Sale in the Street Of Dhaka City, Bangladesh

Pitha is one of the most popular traditional foods made up from various kinds of cereal grains like rice, wheats, flours etc. The microbiological quality of pitha on retail sale in the street of Dhaka city was studied with thirty six different samples by detecting the range of total viable count (TVC) of bacteria, indicator microorganisms, such as Escherichia coli, Enterobacteriaceae and the common food pathogens Staphylococcus aureus, Bacillus cereus., Salmonella Spp. and Pseudomonas spp. In our study, the majority (67.5%) of the microbial contaminants were gram negative rods. The TVC of bacteria was ranged from (9.0x10 3 ) cfu/g to (1.2x10 6 ) cfu/g. Total coliform, fecal coliform and E. coli were detected from 30.56%, 22.2% and 13.8% of the samples respectively indicating unsatisfactory results. For Salmonella spp. 16.6% of the samples were unable to reach the acceptability levels. Besides, according to the ICMSF (International Commission on Microbiological Specifications for food), in terms of Pseudomonas spp. 33.3%, for Staphylococcus aureus 12.2% and for Bacillus cereus 11.1% of the samples were not suitable for the consumption. All these phenomena indicate poor hygiene practices. This study emphasizes the need to improve production hygiene.