Coliform Group Bacteria Research Articles

INVESTIGATION OF USAGE OPPORTUNITIES OF DIFFERENT PROPORTIONS OF WHEY AND CHIA SEED FLOUR IN BUTTERMILK

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of buttermilk. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental buttermilk samples were prepared by adding whey (PAS) and chia seed flour at different rates. K (control group), K2 (%1 Chia seed meal), K3 (%0,5 Chia seed meal), Group 1 (25% Whey + %1 Chia seed meal), Group 2 (25% Whey + %0,5 Chia seed meal), 3. Group (50% Whey + %1 Chia seed meal), 4.Experimental groups prepared as a group (50% Whey + %0,5 Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental buttermilk samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p

Water quality assessment and evaluation of human health risk of drinking water in Ranchi District of Jharkhand

The primary cause of water-borne disease epidemics, particularly in underdeveloped nations, is the consumption of drinking water tainted with dangerous bacteria that originated in excrement. Water bodies have been essential to the development of civilizations throughout history, and they are still important for the modern economic expansion of all modern cultures. Microbes can get into water sources through agricultural inputs and rainfall runoff, which can combine with sewage effluents. The coliform group of bacteria, which signals the possible presence of harmful organisms, is the organism that is typically searched for during the standard water analysis technique. Microbes that cause disease in humans multiply and spread through the medium of water. For this reason, one of the most crucial criteria for public health is the drinking of safe water. Water samples were collected from various sources (surface water and groundwater sources) throughout March to May 2023. Ten water samples were taken from the surface and groundwater in and around Ranchi Municipality Nagra Toli and Karamtoli areas The MPN index, fungal tests, colony count, and other biochemical test parameters were all analyzed. Comparing surface water to groundwater, it was discovered that the MPN index of the former was higher. Up to 140 MPN/100 mL of total coliform count were found. Samples of surface and groundwater revealed the presence of two distinct bacterial species. It becomes clear that Escherichia coli and Bacillus Enterococcus faecalis bacterial isolates were common. The current study's objectives were to identify the various microbial groups and perform several microbiological studies. To maintain the hygienic quality of the water supply, it is strongly advised to do bacteriological examinations on both the water entering the distribution system and the water already in the system on a frequent and regular basis. Regular inspections are necessary for both sanitary management and testing portable water.

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups (control pasteurized milk cheese and control non-irradiated raw milk cheese). After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria (TAMB), coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4°C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

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.

The impact on shelf life of Tulum cheese of modified atmosphere packaging

Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended.
 Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese

Storage Stability of Meat Analogs Supplemented with Vegetable Oils.

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at -18 or -60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under -18 and -60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses

In this study, sugar beet molasses was used as a natural curing agent in the production of fermented Turkish sucuk in two different forms (molasse and powdered molasse). Some quality characteristics were determined during the ripening (1st, 3rd and 5th days) period of the obtained sucuk dough (0. day) and sucuk samples. In order to compare the effects of molasses and powdered molasses used as natural curing agents in sucuk, a control (K) group containing sodium nitrate was formed. The application of the natural alternative curing process in sucuk production causes a decrease in the pH value and TBA content of the samples during the ripening period, whereas causes an increase in the nitrosomyoglobin and residual nitrate contents. As a result of microbiological analysis, it was determined that the natural alternative curing process increased (P<0.05) the number of LABs and there was no significant change in the total yeast-mold numbers during the ripening period (p>0.05). In addition, total Coliform group bacteria were not detected in sucuk dough and sucuk samples on the last day (5th day) of the ripening period. Consequently, it has been determined that it is possible to reduce the amount of chemical nitrate by using sugar beet molasses and powdered molasses as natural curing agents in sucuk formulation.

Determination of Metal Content and Biological Activities of Radish Plant Consumed as Turnip by Public in Siirt Region

This study was carried out on turnip (avtitu) obtained from a radish ecotype grown in Eruh region of Siirt. Antioxidant capacities, total phenolic and flavonoid amounts of DPPH (free radical scavenging), Ferric ion reducing antioxidant power (FRAP) analyses were performed in extracts obtained from radish with different solvents. In addition, the metal content of the samples and the elemental analysis of the soil samples taken in the area where they were collected were made.
 In this study, the content of total phenolic, total flavonoid, DPPH highest % inhibition values and the highest values of the ferric ion reducing antioxidant power (FRAP) were 71.97 ± 14.54 mg / mL Gallic acid equivalents, 298.17 ± 12.81 mg / mL routine equivalent, 66.88% and 3.29 ± 0.01 mg / mL FeSO4 equivalents were detected in the above-ground fractions methanol extract, respectively. 
 Samples of the turnip beverage traditionally produced by the people from the Eruh region of Siirt were randomly obtained from eleven families. Some physicochemical tests such as pH, water activity, Oxidation-Reduction (O / R; Eh) Potential Value, colour analysis, dry matter content and % salt ratio and microbiological tests such as TMAB, yeast, mould, Staphylococcus species, Lactobacillus spp., coliform group bacteria and E. coli were applied to these avtitu samples.

Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

AbstractThis study aimed to prepare pasta characterized with its higher nutritive value and higher sensorial properties by adding Germinated tiger nut flour (GTNF), Permeate and hard Wheat Flour (HWF) and their blends were at three levels (10, 20 and 30%) to enhance the nutritional value and function . Chemical composition, rheological properties, cooking quality, color attributes, sensory properties and Microbiological Analysis of pasta were studied.The Microbiological examination of Pasta samples revealed that the total viable bacterial counts increased, a bit, throughout the storage period in all treatments. The same result was true with the control sample. The pasta manufactured with 20 and 30% of tiger nut delayed the appearance of yeasts and molds up to 30 days of storage compared to the control and the other treatments. Not detected pathogenic bacteria of coliform group, Escherichia coli O157: H7, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium in all pasta treatments as well as control sample. Mixolab parameters showed that water absorption, dough stability and protein weakness were increased as the percentage of GTNF in blends increased. Cooking quality of pasta showed that, the optimum cooking time, volume increase and Nitrogen loss of formulated pasta with GTNF (10-30%) increased compared to control sample (pasta 100% HWF). Results also showed that Hunter color parameters (L*, a* & b*) of pasta were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Moreover, sensory evaluation of pasta indicated that all samples were accepted, but all parameters of fortified pasta with 20 and 30% GTNF were significantly affected compared to control sample. Our study clearly demonstrated that of blended pasta with GTNF could ameliorate the nutritional value, sensory properties, cooking quality, and microbiological assay assured the safety of all pasta samples.

DETERMINATION OF SOME CHEMICAL, TEXTURAL AND MICROBIOLOGICAL PROPERTIES OF KARGI TULUM CHEESE

Kargı Tulum cheese is a type of cheese produced in the highlands in summer seasons from sheep, goat, cow and buffalo milk and their mixtures in certain proportions in the Kargı district of Çorum and put on the market in autumn. It is particularly consumed in Çorum, Kastamonu, Samsun and Ankara provinces. For the marketing of cheeses, tulums made of sheep and lamb skins are cleaned and cut into small pieces and sewn. Cheese curds, after the whey draining, are pressed into the prepared tulums by being compressed so that there is no airgap in them. Traditional production and sales methods are stil used in Kargı Tulum cheese, therefore standardized products cannot be obtained in every production. For this reason, the stages involved in the traditional cheese production and the packaging material used for ripening affect the chemical and textural properties, microbial load and therefore, quality of the product. There are few number of studies on Kargı Tulum cheese and no extensive study examined the texture and rheological characteristics of it. Cheese texture is influenced by many factors, such as composition, microbiological load, ripening conditions and proteolysis; therefore texture properties should be evaluated together with the chemical and hygenic parameters. In this study, some chemical (pH, titrationacidity, total solids, fat), textural (TPA) and microbiological characteristics (total mesophilic count, mold and yeast counts, coliform) of tulum cheese samples produced according to the tradional method with three replicates were determined. Moisture content of the Kargı Tulum cheese samples were 43.45%, fat content was found % 25.5, pH was 4.55, acidity (lacticacid %) was 2.55. According to TS 3001 Tulum Cheese Standard our Kargı Tulum cheese samples were classified as full fat cheese and our chemical composition results were in accordance with the standard. We found statistically significant differences between cheese samples for all texture parameters measured (firmness, adhessiveness, springiness, gumminess, resilience) except for chewiness. Average total mesophilic aerobic bacteria countwas 6.40 log cfu.g-1 mean mold and yeast counts were found to be 1.07 log cfu.g-1. Coliform group bacteria were not found in the analyzed samples. When microbiological results were compared statistically, it was determined that there was no significant difference between cheese samples.

Evaluation of a multi-barrier household system as an alternative to surface water treatment with microbiological risks

ABSTRACT Household Water Treatment and Safe Storage (HWTS) are recommended to supply the demand for drinking water in communities without conventional water supply systems. However, there is a lack of long-term laboratory studies regarding such technologies. We evaluated the contributions of each step of a multi-barrier system with pretreatment (sedimentation and fabric filtration), filtration in Household Slow Sand Filters (HSSFs) and disinfection (sodium hypochlorite) treating surface water for more than 14 consecutive months. Removal of turbidity, colour, organic matter, coliform group bacteria and protozoa were evaluated. Two HSSF models were compared, one with a diffuser vessel (HSSF-d) and one with a gravity float equipped vessel (HSSF-f). Correlations between efficiency and operational parameters were assessed. Overall, the multi-barrier system removed more than 90% of turbidity and more than 3.5 log of Escherichia coli. HSSF removed up to 3.0 log of Giardia spp. and 2.4 log of Cryptosporidium spp. HSSF-f presented significantly higher removal rates for turbidity, apparent colour and E. coli. Disinfection resulted in water with E. coli concentration lower than 1 CFU 100mL−1, however it was not able to inactivate protozoa. The evaluated system was able to reduce microbiological risks from water and could indeed be an alternative to communities that depend on surface water as their main source of supply. Nevertheless, further studies are recommended to include a low-cost disinfectant for protozoa inactivation.

Geleneksel Kuru Kaymakların Bazı Kimyasal, Tekstürel, Mikrobiyolojik ve Duyusal Özellikleri

Kuru kaymak, geleneksel kaymağın tandırda ve/veya gölgede kurutulması ile üretilen bir süt ürünüdür. Bu çalışmada, Erzurum ve Nevşehir piyasalarından toplanan Kuru kaymak örneklerinde (10 adet) bazı fiziksel, kimyasal, tekstürel, mikrobiyolojik ve duyusal özelliklerin belirlenmesi amaçlanmıştır. Ayrıca örneklerin görüntüleri, OpenCV (Open Source Computer Vision Library) görüntü işleme kütüphanesi ve C++ dili kullanılarak analiz edilmiştir. Kuru kaymak örneklerinde laktik asit (%) değerinin %0,46-1,21 aralığında ve pH değerinin 6,19-6,83 aralığında değiştiği saptanmıştır. Örneklerin ortalama kurumadde, yağ ve kül içerikleri sırasıyla %71,44, %42,25 ve %2,70 olarak tespit edilmiştir. Yapılan renk ölçümleri ile ortalama L* değerinin 77,42, a* değerinin 2,13 ve b* değerinin 17,44 olduğu belirlenmiştir. Kuru kaymak örneklerinin ortalama sertlik değerinin 1761,37 N, esneklik değerinin 4,30, iç yapışkanlık değerinin 0,64, sakızımsılık değerinin 689,41 N, çiğnenebilirlik değerinin 1212,00 N ve elastikiyet değerinin 0,60 olduğu tespit edilmiştir. Görüntü işleme analizi sonucuna göre örneklerin gözeneklilik durumu %12,27-29,84 aralığında değişmektedir. Mikrobiyolojik değerlendirme sonucunda örneklerde ortalama 3,94 log kob/g maya-küf ve 3,97 log kob/g koliform grubu bakterilerin bulunduğu belirlenmiştir. Ayrıca 4 örnekte Escherichia coli tespit edilmiştir. Görünüş, yapı ve koku parametreleri örneklerde sırasıyla ortalama 5,77, 5,75 ve 5,49 olarak tespit edilmiştir. Bu çalışmada, birbirinden farklı özelliklerde Kuru kaymak örneklerinin olduğu anlaşılmaktadır. Unutulmak üzere olan bu geleneksel süt ürününün özelliklerinin optimize edilmesi, standart ve hijyenik koşullarda üretilmesinin gerekli olduğu düşünülmektedir.

Impactos ambientais macroscópicos e qualidade da água em nascentes localizadas na Vila Bananeira, Arapiraca-AL

RESUMO: O crescimento populacional vem acompanhado de uma constante degradação do meio ambiente, colocando em risco o equilíbrio ecológico de diversos ecossistemas afetando, direta ou indiretamente, muitas nascentes. Nascentes são sistemas ambientais importantes para a manutenção do equilíbrio hidrológico e são as principais fontes de água para um rio. Nesse contexto, e considerando que a água é um recurso natural imprescindível para diversas atividades humanas, objetivou-se, com este estudo, avaliar o grau de conservação de nascentes localizadas na Vila Bananeira, Arapiraca-AL, através do Índice de Impacto Ambiental em Nascentes (IIAN), assim como averiguar a qualidade da água proveniente dessas nascentes por meio da análise de alguns parâmetros físico-químicos e microbiológicos nas amostras coletadas. O estudo foi realizado nos meses de Janeiro e Fevereiro de 2020 e dividido em duas etapas. A primeira consistiu em um trabalho de campo com a observação dos parâmetros macroscópicos, para determinação do IIAN. Sete nascentes foram avaliadas. Na segunda etapa, análises laboratoriais foram realizadas para determinação da qualidade da água das nascentes em estudo. Amostras das três nascentes que apresentavam maior volume de água foram encaminhadas aos laboratórios da UFAL/ Campus Arapiraca. Parâmetros físico-químicos como: pH, turbidez e condutividade foram determinados utilizando-se aparelhos específicos para este fim. Também foram realizados testes microbiológicos para averiguar a presença de bactérias do grupo coliformes. Para a análise microbiológica, utilizou-se a técnica dos tubos múltiplos. Após as análises, constatou-se que seis nascentes apresentavam grau de conservação razoável (classe C) e uma delas, a nascente denominada “A”, grau de conservação ruim (classe D). Os valores de pH encontrados estavam ligeiramente abaixo daquele exigido pela legislação, mas foram classificados como satisfatórios para consumo humano. Os valores de turbidez estavam dentro da normalidade, considerando os valores de referência apontados pela legislação. Os valores de condutividade encontrados foram: 304,9; 302,1 e 355,8 µS/cm para as nascentes “A”, “B” e “C”, respectivamente. Quanto aos resultados microbiológicos, somente a nascente “A” apresentou contaminação por coliformes fecais. Os resultados encontrados nesta pesquisa, tanto quanto ao grau de conservação da nascente “A”, considerado ruim, como os achados microbiológicos, são preocupantes, dada a importância dessa nascente para a comunidade local e circunvizinha, uma vez que se trata da principal fonte de água da região.
 PALAVRAS-CHAVES: conservação, recursos hídricos, impactos sócio-ambiental.

Kadife Balığı (Tinca Tinca L., 1758) Etinin Balık Köftesi Olarak Değerlendirilmesi ve Raf Ömrünün Belirlenmesi

In this research, the suitability of tench (Tinca tinca L., 1758) for the production of fish cake and changes in nutrient components were determined. The supplied fish materials were minced followed by forming into fish cakes with the addition of various additives. Chemical and organoleptic analyzes of the minced fish and fish cakes were made. Also, thiobarbutyric acid (TBA), total volatile basic nitrogen (TVB-N), pH parameters were determined and total mesophilic aerobic bacteria (TMA), total psychophilic bacteria (TPA), coliform group bacteria, and yeast-mold counts were performed in fish cakes on the 1., 4., 7. and 10. days of the storage at 4 ± 1 °C. According to the organoleptic analysis findings, the fish cakes obtained from tench were considered suitable for consumption. TBA, TVB-N, pH values, and microbiological analysis results of storage have shown that deterioration occurs as storage time increases. Especially the changes after the 7th day of storage are statistically significant (p<0.05). As a result of the research, it is concluded that fish cakes made using tench can contribute to the economy. It was determined that the obtained fish cakes which were stored at 4±1° C maintained the good quality parameters until the 7th day while they deteriorated after the 10th day of the storage.

CELULITE EM FRANGOS DE CORTE – REVISÃO

A avicultura brasileira alcançou, nos últimos anos, níveis de produtividade e de ajuste na sua organização que a colocam como uma das mais competitivas do mundo. O resultado é um produto com qualidade, sanidade, sustentabilidade, que, aliadas a preços competitivos, levou o frango brasileiro a estar presente em mais de 150 países. O objetivo deste trabalho foi fazer uma revisão sobre a celulite aviária associada a ocorrência de Escherichia coli, destacando - se a etiopatogenia, o diagnóstico e a prevenção. Devido a fina espessura da pele dos frangos, vários fatores como deficiência nutricional, substâncias irritantes, toxinas, infecções e problemas de manejo podem potencialmente levar lesões cutâneas. A Escherichia coli é bactéria do grupo coliforme que fermenta a lactose e manitol, com produção de ácido e gás a 44,5 ± 0,2oC em 24 horas, produz indol a partir do triptofano, oxidase negativa, não hidrolisa a uréia e apresenta atividade das enzimas ß galactosidase e ß glucoronidase, sendo considerada o mais específico indicador de contaminação fecal recente e de eventual presença de organismos patogênicos. Portanto, a celulite tendo a E. coli como agente causador pode ser considerada como uma das mais importantes causas de condenação da carne de frango, gerando interesses em termos econômicos por conta das perdas financeiras impostas aos produtores. Além das perdas econômicas, há os riscos relativos à saúde pública, tornando-se necessária a reavaliação dos critérios de condenação em casos de celulite aviária determinados na legislação.

Household slow sand filters in continuous and intermittent flows and their efficiency in microorganism’s removal from river water

ABSTRACT This study aimed to evaluate the efficiency of four household slow sand filter (HSSF) models for the removal of microorganisms from river water throughout the development of their biological layers (schmutzdecke). Two models were designed to be operated continuously (HSSF-CC and HSSF-CT) and two intermittently (HSSF-ID and HSSF-IF). Filters were fed daily with 48 L pre-treated river water (24 h sedimentation followed by filtration through a non-woven synthetic blanket). Water samples were quantified by coliform group bacteria and analysed by bright field microscopy to visualize the microorganisms. Total coliform reduction was between 1.42 ± 0.59 log and 2.96 ± 0.58 log, with continuous models showing a better performance (p-values < 0.004). Escherichia coli reduction varied from 1.49 ± 0.58 log to 2.09 ± 0.66 log and HSSF-IF, HSSF-CC and HSSF-CT presented a similar performance (p-values > 0.06), slightly better than the one presented by HSSF-ID (p-value=0.04). Microorganisms, such as algae, protozoa and helminths were detected by microscopy in raw water and pre-treated water. Algae were the most significant group in these samples, although they were not visualized by bright field microscopy in the filtered water. Results showed the potential of HSSF in microbiological risk reduction from river water, which increases the range of point-of-use water treatments in rural communities. However, additional studies of the HSSF biological layer must be performed.

Investigation of Some Microbial and chemical Properties of Different Cheeses

In this research article, microbiological and chemical analyses were performed on samples of kashar, chechil, Lor and white cheeses produced in the region of Kars. The samples were microbiologically evaluated in means of total mesophilic aerobic bacteria, coliform group bacteria, Enterobacteriaceae, Staphylococci and Micrococci, yeast/ mold, Salmonella spp., Escherichia coli and Listeria monocytogenes. Chemical analyses of the cheese samples were carried out using a pH meter and recorded. The acidity and salt content of the samples were determined by titration, the fat content using the Gerber method and the moisture content by the gravimetric method. The physico-chemical analyses were completed and investigated for compliance with Turkish standards.&#x0D; Of the examined white cheese samples, 8% contained L. monocytogenes, while 48% in terms of salt content and 28% in terms of moisture content did not meet Turkish standards. Of the Lor cheese samples, 4% contained L. monocytogenes, while 20% in terms of salt content and 28% in terms of moisture content did not meet Turkish standards. Of the kashar cheese samples, 28% in terms of salt content and 40% in terms of moisture content did not meet Turkish standards. Of the chechil cheese samples, 60% in terms of salt content and 40% in terms of moisture content did not meet Turkish standards. According to the results obtained, many of the cheese samples might pose a microbiological risk and moreover, were not in compliance with the related standars.

Evaluation of water quality and sanitation of reservoirs used in field activities of a military unit in the state of Rio de Janeiro

In the Armed Forces' campaign activities, large troops may be exposed to serious health risks even before war itself. In 2010, for example, the Brazilian Army sent nearly 2,000 men to join the United Nations peacekeeping mission in Haiti, which was experiencing a cholera epidemic. This work therefore investigated the water quality and sanitation of the various types of reservoirs used in four field-training activities of a Brazilian Army Unit located in the state of Rio de Janeiro. Physicochemical and microbiological analyses of the water were carried out, and visual inspections and swab samples were collected from the inner surface of these reservoirs for counting coliform bacteria and counting mesophilic aerobic microorganisms. Physicochemical and microbiological analyses of water from different types of reservoirs revealed a lack of conformity with American Public Health Association and Ordinance Number 518, of 03/25/04, of the Brazilian Ministry of Health . It was observed that 50% of the collective and individual reservoirs did not have the desirable minimum levels of Free Residual Chlorine. In addition, in 35.7% of the total collective and individual reservoirs evaluated there was growth of coliform group bacteria and in 28.57% of them the number of heterotrophic bacteria exceeded the maximum recommendation. According to the swabs performed on the inner surfaces, results of the total viable mesophilic aerobic counts were above the recommended levels in 78.57% of the total evaluated reservoirs. Besides that, in the Lyster bags of activities 1 and 2, there was growth of coliforms, or 14.28% of the total evaluated reservoirs. It was concluded that there were failures in the management of multiple barriers during storage and / or distribution, as well as in the maintenance of disinfection to prevent or eliminate microbial contamination, indicating the need for corrective measures.

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight ) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during storage ,( 5±1°C) . Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A%) were decreased, compared to control treatment. pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & B were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 106cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments,during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×102 cfu/ml. . The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .