Coliform Group Bacteria Research Articles

English

The water quality evaluation with reference to parameters of drinkability is made through a series of analyses, which are physicochemical or microbiological. This study aims to evaluate the physicochemical and microbiological parameters of drinking water distribution network in the western part of the Rio Grande do Norte, Brazil. Water samples were collected in several neighborhoods, and divided into 5 zones. In each of those five points two samples were collected: Water receiver of water distribution network and household water collector. In relation to the physical parameters, color and turbidity recorded higher results in the collectors of homes, and identified the lack of maintenance. For the studied microbial tests, the presence of coliform group bacteria was verified, being the major contamination in the receivers. This was justified by the lack of maintenance and prohibition of sealing of these collectors, allowing the access of rodents, insects and other carriers of microorganisms. Therefore, the water consumed at the collection points in the western zone of the RN / Brazil presents adequate physicochemical and microbiological indices in disagreement with the legislation that regulates water portability. Key words: Water quality, coliforms, microorganisms, portability, water supply.

Sensorıal and Mıcrobıologıcal Comparıson of Lahmacunes Prepared by Usıng Isot(Pepper) Spıces and Pasta Produced by Tradıtıonal and Fabrıcatıon Methods

The aim of this study was to compare the sensorial and microbiological aspects of lahmacuns prepared by using isot spices and paste produced by using traditional methods and fabricated methods. Microbiological analysis; raw beef ground beef (Ç), lahmacun mortar (GÇ) prepared with traditional home isot spice and paste, lahmacun mortar (FÇ) prepared with fabricated isot spice and paste, cooked lahmacun (GP) prepared with traditional isot spice and paste, baked lahmacun prepared with fabricated isot spice and paste (FP) samples prepared with formed the material. For microbiological analysis; Plate Count Agar (PCA) was used for total aerobic mesophilic live bacteria count, and Violet Red Bile (VRB) Agar was used for coliform bacteria count. For sensory analysis; Lahmacun samples were asked to score between 1-5 in terms of taste, appearance, smell and consistency. As a result of microbiological analysis; Mean TMAB numbers in Ç, GÇ, FÇ, GP, FP samples respectively 7.87±0.09, 5.62±0.09, 5.65±0.08, 4.51±0.03 ve 4.54±0.02 log cuf/g levels. average coliform group bacteria counts respectively 4.99±0.05, 4.87±0.03, 4.87±0.03, 2.53±0.12 ve 2.46±0.23 log cuf/g levels was determined. As a result of sensory analysis; the average score given by the panelists to lahmacuns prepared with traditional isot spice and paste in terms of taste, appearance, smell and consistency, respectively 3.9±0.1, 4.3±0.1, 3.8±0.1, 3.8±0.1, The mean values of lahmacuns prepared with fabricated isot spice and paste were 2.7 ± 0.13, 3.3 ± 0.13, 2.8 ± 0.13, 2.8 ± 0.13, respectively. As a result, it was shown that the isot spice and paste used as traditional home made or factory production does not make a difference in terms of microbiological quality of lahmacun but it makes a sensory difference.

Some Quality Properties, Mineral and Heavy Metal Composition of Wild Fruit Traditional Marmalades

In this research, some physicochemical and microbiological characteristics and mineral compositions of marmalades produced by traditional method using Berberis integerrima Bunge (purple barberry), Berberis vulgaris L. (pink barberry), Rosa pimpinellifolia L. (black rosehip), Rosa canina L. (pink rosehip), Malus sylvestris Miller (sour apple), and Vaccinium corymbosum L. (blueberry) wild fruit naturally grown in Bayburt and Trabzon provinces were determined. As a result of the research; pH 2.56-4.18, titration acidity (in terms of citric acid) 0.62-3.40%, dry matter 53.65-64.90%, water soluble dry matter 52.28-64.53%, water activity 0.818-0.894 and HMF (5-hydroxymethyl-2-furfural) were detected in the range of 5.81-53.40 mg/kg. As a result of microbiological analysis, total aerobic mesophilic bacteria, coliform group bacteria and yeast-mold were not detected in any of the samples. In the marmalade samples, the macro minerals Ca, K, P and Mg are ranged from 23.56-425.12 mg/kg, 1275.74-5918.10 mg/kg, 21.98-921.26 mg/kg and 125.50-776.23 mg/kg, respectively. Of the micro-minerals Fe 4034.85-22346.74 µg/kg, Mn 531.63-15065.91 µg/kg, Zn 345.40-6250.76 µg/kg, B 2872.99-7300.37 µg/kg, and Ba were found between 689.31-6455.24 µg/kg. The results of heavy metal analysis showed that marmalade samples were within reliable limits. It is concluded that these fruits, which are not usually consumed as table, but have rich mineral composition, characteristic taste and pleasant aroma, can be evaluated in marmalade production. In the years when the yields of wild fruits are high, it can be processed into products with long shelf life such as jam and marmalade and converted into added value can contribute to the regional economy.

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province

The aim of this study is to perform microbiological, physical, and chemical analyses of the samples from producers who continuously bring milk to 30 actively operating milk collection centers throughout the spring, summer, autumn, and winter seasons in Kastamonu Province and determine whether the identified values are within legal limits. For microbiological properties of milk included in the research, total aerobic mesophilic bacteria (TAMB) and coliform group bacteria counts were identified. For the determination of physical and chemical properties, dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, and specific gravity values were identified and the presence of carbonate, peroxidase, and antibiotics was researched. As a result of the research, in the 240 investigated raw milk samples in all seasons, the majority of mean dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, specific gravity, carbonate, peroxidase, and antibiotic values were found to comply with the Turkish Food Codex Communiqué on Raw Milk and Heat Processed Drinking Milk. However, the TAMB and coliform group bacteria counts were not found to comply with these criteria. The main sources of variation in the study of milk collection center, season (apart from lactose), and milk collection center × season interaction were identified to have very significant effects (P < 0.01) on the microbiological, physical, and chemical properties of the milk samples.

Sokakta satışa sunulan geleneksel Kadirli sucuğunun mikrobiyolojik kalitesi

In this study, microbiological quality of Kadirli sausage (plain sausage and salat sausage) was evaluated. In the present study, total number of mesophile aerob bacteria, total yeast-mold and coliform group bacteria were determined in a total of 10 samples, “plain sausage” and “salad sausage” from 5 different street vendors with the codes“ A, B, C, D and E ”. The enumeration of total aerobic mesophilic bacteria and total yeast-mold counts were performed on selective media using surface-spread method. The most probable number method was used to determine the number of coliform bacteria. While the number of yeast mold, mesophile aerob bacteria and coliform bacteria in plain sausages were 3.18-4.16 log cfu / g, 3.59-4.95 log cfu / g and 1100 EMS / g. While the effect of adding salads to sausage breads was statistically insignificant in terms of total yeast-mold counts, the effect of adding salads to sausage breads was significant except A and D samples in terms of total aerobic mesophile bacteria number. In addition, the increase in the number of coliform bacteria in samples taken from street vendors C and E was found remarkable with the addition of salad. Due to the limited number of studies on Kadirli sausage and not known in the market outside the region, this research will attract the interest of the food industry who want to develop new products and contribute to the literature.

MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

In this study, the tarhana samples which fermented with kefir showed higher antioxidant activity than tarhana samples which fermented with yogurt (without kefir grains). The control tarhana chips (fermented with yogurt) samples (0.47±0.51 µmol/g TE) had significantly (P&amp;lt;0.05) lower antioxidant capacity (DPPH radical scavenging activity) than the fermented with kefir (0.67±0.02 µmol/g TE) samples. The ABTS values (0.83±0.28 µmol/ TE gr and 0.71±0.32 µmol/ TE gr) of extracts were significantly different in YT sample and KT samples fermented with kefir. The difference in antioxidant activities of traditional tarhana chips and tarhana with kefir grains was statistically significant (P&amp;lt;0.05). The analysis of total coliform group bacteria, total aerobic mesophilic bacteria, total Lactobacillus spp., and yeast-mould counts were conducted in samples. None of the samples contained coliform group bacteria. At the end of fermentation, count of Lactobacillus spp. and total aerobic mesophilic bacteria for traditional tarhana chips and fermented chips with kefir determined 8.47-8.94 log cfu/g and 7.43-7.95 log cfu/g, respectively. Yeast counts in the samples of chips fermented with kefir was found 6.89 log cfu/g. As a result, the use of kefir instead of yogurt in tarhana chips production is highly recommended as a tarhana type which has the potential to be a highly functional product with a high nutritional value due to its significant increase in antioxidant properties and its contribution to protein content.

EFFECT OF SOME NATURAL PLANTS OILS ON THE GROWTH OF SOME PATHOGENIC BACTERIA

This study aimed to determine the influence some of essential oils (black seed oil, garlic oil, and thyme oil on the Growth of some Pathogenic Bacteria (psychotropic bacterial, E.coli, Salmonella and Staphylococcus aureus. &#x0D; The results showed:-&#x0D; &#x0D; All treatments had positive effect on the bacterial growth; the treatment of black seed was the highest effective when compared with other treatments.&#x0D; changes of psychrotrophic bacterial count in minced meat treated with essential oils during storage at 4°C for 20 day.&#x0D; &#x0D; Microorganisms that grow in food at refrigeration temperature have usually been called psychotropic. Many psychotropic bacteria when present in large numbers can cause a variety of off–flavors as well as physical and defects in foods, Psychrophilic bacteria counts in all treatments at zero time were similar, but there is a significant increase in control sample to 107 log CFU/gm. At the end of storage periods (p≥ 0.05) Psychotropic bacteria counts reduced with addition of essential oils compared with control samples.&#x0D; &#x0D; Changes of E. coli count in minced meat treated with essential oils during storage at 4°C for 20 day.&#x0D; &#x0D; Although the total bacterial count was used in bacteriological examination to reflect the hygienic quality, however, it is evident that coliform group count is considered of much greater value in assessing its quality. It was found that control sample had significantly (p≥ 0.05) difference the higher counts E. coli when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75 % and 1% at zero time and at end of storage periods. Essential oil of black seeds at level 1%was more active of inhibiting effect against coliform group bacteria, which disappear after 10 days of storage period compared with other essential oils. Also, E. coli group disappeared in most minced meat samples formulated with essential oil at level 1% at 15 and 20 days.&#x0D; &#x0D; Changes of Salmonella counts in minced meat treated with essential oils during storage at 4°C for 20 day.&#x0D; &#x0D; Salmonella is now established, as one of the most important causes of food – borne illness at worldwide. It was found that control sample had significant (p≥ 0.05) difference from the higher counts of Salmonella when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75% and 1% at end of&#x0D; storage periods. Essential oil of black seed at level 1% was more active of inhibiting effect against Salmonella group bacteria, which disappeared after 5 days of storage period compared with other essential oils. Also, it could be noticed that Salmonella group disappeared from most minced beef samples formulated with essential oil at levels 0.75% and 1% after10 and 15days.&#x0D; &#x0D; Changes of Staphylococcus Aureus counts in minced meat treated with essential oils during storage at 4°C for 20 day:&#x0D; &#x0D; The results showed that Staphylococcus aureus counts increased in control sample, so the Staphylococcus aureus count at zero time was 3.3 102 CFU/g, but reached to 5.4 103 CFUI /g at the end of storage period.&#x0D; It could be noticed that Staphylococcus aureus counts were significantly (p≥ 0.05) decreased during storage time in minced meet sample contained essential oil of black seeds at level 0.75% and 1%. Staphylococcus aureus counts in these samples were less than that in control sample. Meanwhile, after storage for 5 days, Staphylococcus aureus disappeared from minced meet samples contained black seeds essential oil at level 1%.

Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market

In this study, a survey was carried out on some jam types in the Egyptian market, such as vitrac (strawberry, apricot and fig jam), El Rashidi El Mizan (strawberry, apricot and fig jam), Halwani Bros (apricot and fig jam) Hero (strawberry, apricot and fig jam) . Futher more, some imported jam in the Egyptian market, such as such as Menz Gasser (apricot and strawberry jam) from Italian, Hartleys apricot jam from England, Altunsa strawberry jam from Turky and Al Rakyzen quince jam from Iraqi. Chemical and physiochemical properties were analysis, the Altunsa strawberry jam from Turky was higher in moisture content 37.47%, while the least was Hartleys apricot jam from England 30.50%, also Altunsa strawberry jam from Turky was higher in total sugars 58.536% and the least was Menz Gasser apricot jam from Italian 54.24%. On the other hand,the local and imported generality jam samples acceptable in sensory evaluation of the overall acceptability ranged from 84.82 to 91.00%. All local and imported jams were not detected in heavy metals such as cadmium, mercury, arsenic, lead, tin and cobalt. The results showed that most of the pesticide residues were not detected for all local and imported jam samples. Also, local and imported jam samples were microbiological safety fortotal bacterial count, coliform group bacteria and total yeastsandmolds. The results showed that all local and imported jam samples were not detected for coliform group, that due to the high temperatue during manufacture of jam. Finally, these results its clear that local jam was better than imported jam and both of them jams meet with the Egyptian standards and the CODEX standards.

Determination of Microbial Properties of Freeze Dried Traditional Cheese

The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of homogenization in food products. Various technologies are currently being used for the drying of cheese and efforts are still being made to develop new methods. Freeze drying is a highly preferred technique for the production of dried cheese due to high quality of the final product. Instant removal of water and low process temperatures ensure an effective prevention of chemical and microbial deterioration. In this study, White, Kashar and Tulum cheeses were dried by freeze-drying method. Physicochemical analyses were carried out on the first day in order to determine the initial quality of cheese samples. The moisture and salt content were highest in White cheese, titratable acidity and fat content were highest in Tulum Cheese. Freze dried cheese samples were stored in room conditions for 6 months and changes in microbial populations such as mesophilic aerobic bacteria, yeast and moulds, lactic acid bacteria, Staphylococci spp. and coliform group bacteria were determined. The results showed that Tulum Cheese contained highest microbial counts in general. The number of bacteria was 7.71±0.10 log cfu/g in Tulum Cheese, 5.70±0.07 log cfu/g in White cheese. Total counts of yeasts and molds were 7.37±0.06 log cfu/g for Tulum cheese and 4.92±0.07 log cfu/g for Kashar Cheese. Statistical analysis was performedby using Minitab Statistical Package Program to evaluate the results of microbiological analysis on dried cheese samples.

Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties

In this study, some physicochemical, microbiological and sensorial properties of ice cream produced with essential oils obtained from lemon (L), mandarin (M), and orange (P) peels at different ratios (0.1%, 0.3%, and 0.5%) were investigated. The highest amount of dry matter was determined in sample P3 which contains 0.5% lemon peel essential oil as 39.36%. The pH and % acidity values of the samples were found to vary between 6.36-6.45 and 0.22-0.27, respectively. At the end of the study, the lowest total aerobic mesophilic bacteria (3.80 log CFU/g), psychrophilic bacteria (4.01 log CFU/g), yeast and mold (3.71 log CFU/g) and Pseudomonas spp. (2.04 log CFU/g) counts were determined in ice cream sample P3. The total coliform group bacteria, Salmonella spp., Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were not detected in any of the ice cream samples. As a result of the sensory evaluation, it was determined that the most admired sample was P3 and the least preferred sample was the control sample.

Polynomial surface fitting and artificial neural networks‐based analysis of the storage days and garlic extract supplementation dependent microbial growths in minced raw chicken meat

In this study, effects of garlic extract on microbial growth occurred in minced chicken were measured. Microbial growths modeled were the yeast-mold, Staphylococcus aureus, total coliform group bacteria, total mesophilic aerobic bacteria and total psychrophilic bacteria (TPB). Garlic extracts were added in concentrations of 0.5, 1, 1.5, and 2% and measurements were done at 1st, 3rd, 5th, 7th and 10th days of storage for each garlic extract. The polynomial surface fitting (PSF) and artificial neural networks (ANN) were used as modeling methods. It was found that the garlic extract has modelable effects to inhibit the microbial growth occurs in minced raw chicken meat. The fits of models were between 97 and 99%. Although the ANN provided better fit about 1–1.5%, the use of both models together was suggested due to some disadvantages of ANN. Finally, the garlic extract concentration that promises the best microbial growth inhibition was suggested using ANN and PSF models. Practical applications Garlic extract supplementation can completely prevent along first storage day all microbial growths in minced chicken meat stored at refrigerator temperature. The microbial growth can also be inhibited in later days, under same conditions. Thus, the shelf life of minced chicken meat stored at refrigerator temperature can be extended up to 1 day by means of garlic supplementation. In addition, the proposed models provide the possibility to calculate the microbial growth values as the function of storage day and garlic extract concentration.

CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF LABAN RAYEB IN EL-WADI EL-GADID (NEW VALLEY) GOVERNORATE, EGYPT

survey of the Chemical and Microbiological properties of Laban Rayeb in the New valley governorate during winter season and summer season was studied. Twenty-seven samples were obtained from 3 different centres from the Governorate (El Dakhla, Balat and El Kharga). Laban rayeb samples were analyzed chemically for the moisture, total solids, total acidity, fat, total and soluble nitrogen. The microbiological analysis was carried out for the total bacterial count, lactic acid bacteria (LAB) count, proteolytic bacteria count, yeasts and moulds counts, and the presence of the coliform group & anaerobic bacteria. The mean values of moisture, total solids, acidity, fat, total and soluble nitrogen were 88.64, 11.36, 0.7, 1.53, 0.41%, and 0.18%; respectively in the winter season, while during summer season these values were 86.90, 13.10, 1.02, 1.62, 0.55%, and 0.27% in the same order. The mean values of total count bacteria (CFU/ml) and lactic acid bacteria, proteolytic bacteria as well as yeast and moulds counts were presented with an average of 43.45×106, 32.12×105, 7.51×104 and 14.7×104 in the samples of winter season respectively, while during summer season these counts were 52.15×106, 45×105, 29.83×104 and 19.17×s105 in the same order. The incidence of Coliform bacteria was found to be positive in all samples of Laban Rayeb collected either during winter season or summer season, while the presence of Anaerobic spore former was negative

Análise microbiológica da água proveniente das fontes de abastecimento utilizadas em uma instituição de ensino pública da cidade de Januária/MG, Brasil

A água é um dos bens mais preciosos do planeta, posto ser ela essencial para a existência de vida e elemento fundamental ao desenvolvimento de diversas atividades humanas, sendo, portanto, um recurso ambiental indispensável, podendo, contudo, também veicular microrganismos nocivos à saúde humana. A água contaminada por microrganismos patogênicos é a principal fonte de transmissão de doenças nos países em desenvolvimento, evidenciando que o controle de sua qualidade para consumo humano é importante para a promoção de medidas de intervenção de modo a garantir água de boa qualidade. O presente trabalho objetivou avaliar a qualidade microbiológica da água proveniente das diversas fontes de abastecimento utilizadas em uma instituição de ensino pública da cidade de Januária/MG, uma vez que, excetuando-se a fonte de abastecimento público, a água das demais fontes da instituição não é submetida a análises que possam comprovar sua potabilidade. Nas amostras de água analisadas foi utilizado o método Colilert IDEXX Quanti-Tray®/2000 para determinação do Número Mais Provável (NMP) de bactérias coliformes totais e Escherichia coli. Todas as amostras de água analisadas provenientes de poços artesianos apresentaram contaminação por bactérias do grupo coliformes totais acima dos limites legais de potabilidade determinados pela legislação brasileira, sugerindo a necessidade de práticas de monitoramento e tratamento de modo a evitar possíveis riscos à saúde dos consumidores.

Mersin Körfezinde Avlanan Mavi Yengecin (Callinectes sapidus Rathbun, 1896) Mikrobiyolojik Kalitesinin Araştırılması

Bu çalışmada, Mersin körfezinde avlanan mavi yengecin (Callinectes sapidus Rathbun, 1896) mikrobiyolojik kalite bakımdan incelenmesi amaçlanmıştır. Örnekler, Mersin Merkez (1. İstasyon), Erdemli (2. İstasyon) ve Silifke (3. İstasyon) ilçelerinde avlanan balıkçılardan temin edilmiş ve Mersin Gıda Kontrol Laboratuvar Müdürlüğü‘nde analize alınmıştır. Çalışmada 180 adet örnek kullanılmış olup, analizler Ocak - Aralık 2014 tarihleri arasında aylık periyotlar şeklinde yapılmıştır. Araştırmada Salmonella spp., Koagulaz pozitif Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Vibrio choleraee, Vibrio parahaemolyticus, ve koliform grubu bakteriler araştırılmıştır. Çalışmada elde edilen sonuçlar göre; Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus ve Vibrio cholerae her üç istasyonda da yıl boyunca tespit edilmemiştir. Koagulaz pozitif Staphylococcus aureus, Escherichia coli ve koliform grubu bakteriler ise üç çalışma istasyonunda tespit edilmiş ve sıcaklığa bağlı olarak artış gösterdikleri saptanmıştır. Sonuç olarak; çevresel kökenli faktörlerin taze yakalanmış yengeçlerin bakteriyel florası üzerinde etkisinin olduğu sonucuna varılmıştır.

THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE

In this study, two different salting methods (dry salting and salted in scalding water) and also application of potassium sorbate to prevent mold growth (in 5% concentration for 2 minutes immersion method) were investigated effects on quality properties of Kashar cheese. Kashar cheese samples were ripened at 4 ±1oC for 5 t h , 30 t h , 60 t h , 90 t h days and ripening parameters compared during ripening periods. According to the microbiological analysis results, total aerobic meshophylic bacteria (TAMB), lactic acid bacteria (LAB) growth on MRS and M-17 agar and mould counts of Kashar cheeses were found statistically different among all samples (P<0.01). The highest mold count (3.58 log cfu/g) was found at control samples salted in scalding water. The lowest count (1.48 log cfu/g) was found at sorbated samples salted as dry. The mould counts of the Kashar cheese samples treated with potassium sorbate were under of standart level (maximum 2 log cfu/g). But, sorbate was not completely prevent mold growth. Coliform group bacteria counts were determined <1 log cfu/g and S. aureus counts were determined <2 log cfu/g at all samples. It was found that acidity values increased in all Kashar cheese samples during the ripening periods. Acidity values of all control groups were higher than that of sorbated samples. The WSN, TCA-TN, PTA-TN and RI values increased in all Kashar cheeses during ripening periods. According to the sensory analysis results, it was determined that there was no adverse effect of sorbate on the sensorial quality of samples during all ripening periods. Panelists preferred the samples salted in scalding water than that of dry salted samples.

Production Optimisation of a Land-Based Trout Farm and the Reduction of its Environmental Effects

In this study, certain water quality parameters (water temperature, dissolved oxygen (DO), pH, total inorganic nitrogen (TIN), phosphate (PO4), nitrite (NO2), nitrate (NO3), ammonium (NH4), and (BOD5) in the effluents and the efficiency of the treatment systems for eliminating wastes at a commercial trout farm with a capacity of 10 tons/year in Izmir (Kemalpasa) were examined. The DO, temperature, pH, TIN, PO4, NO2, NO3, and BOD5 measured, were different in the outlet waters when compared with the inlet waters (p<0.05). The settling basin did not reduce the TIN and PO4, on the contrary, it caused an increase in the nitrogen (N) up to 19.9% and phosphorus (P) up to 20.30%, while the wetlands reduced the N, P, and BOD 5 up to 53.2%, 58.2%, and 36.5%, respectively (p<0.05). According to the chemical and biological methods, the averages of the TIN and P loads for one tone of cultured trout without treatment were estimated to be were 80 kg and 7 kg, respectively. The annual TIN load of this trout farm was estimated to be 21.3 kg while the TP load was 2.9 kg for one tone of cultured trout when the treatment efficiency was taken into account. The microbiological analyses conducted with the effluent waters showed that the rate of aerobic mesophilic bacteria was found to be high in the summer but low in the winter. It was also detected that the coliform group bacteria were present in the environment in the summer while their occurence was with-in standards in the winter. Interactions of the 9 water quality parameters were identified through the linear regression analysis in order to reduce the environmental effects of the facility DO= 28.296 – (0.248 × BOD 5 ) – (2.948 × pH) + (0.189 × temperature) + (0.851 × inlet water) + (0.163 × winter) (R2=0.912). According to this model, the DO values were increased by the temperature, inlet water and the winter season while reduced by the BOD5 and pH. The dissolved oxygen content in the wetland outlet water was measured as being high because of the nutrient and temperature rises which boosted photosyntesis. It was concluded that using mechanical settling methods were inadequate to minimise the nutrients released into the receiving water body so wetlands should be constructed in such a way as to receive the flow of effluents from the trout farms. As a result the quality of water used by the facility has no adverse impact on the aquaculture and environmental ecosystem.

Bacteriological Quality of Reclaimed Wastewater Used for Irrigation of Public Parks in the United Arab Emirates

Bacteriological quality of reclaimed wastewater used for irrigation of thirty public parks located in Dubai and Sharjah was evaluated. Bacterial contaminants (Escherichia coli, Salmonella, Shigella and Enterobacter aerogenes) were tested by membrane filtration technique using Bismuth Sulphite Agar (BSA) and Violet Red Bile Agar (VRBA) media. The results showed the presence of Salmonella, Shigella, E. coli, Entereobacter aerogenes and other unidentified bacterial species on various selective media with different occurrence rates. The most common type of bacteria observed on the BSA media were Shigella (63%), E. coli (30%), Salmonella (10%) and a large percentage of unidentified bacteria (97%). Whereas on VRBA media the most common bacteria detected were E. coli (83%), unidentified bacteria (76%) followed by Enterobacter aerogenes (70%). The overall results obtained in the present study demonstrated that only 40% of the reclaimed wastewater samples examined complied with the local and widely accepted international standards of less than 1000 fecal coliforms/100mL for unrestricted irrigation. Further studies are recommended to determine the survival rate of Salmonella and other coliform group bacteria in the soil irrigated by reclaimed wastewater. In addition, detailed research should be conducted to establish the identity of Salmonella, Shigella (up to the species and sub-species level) and other unidentified bacteria which were detected in most of the reclaimed water samples.

전기분해 해수의 활어패류 살균 효과

To secure the biological safety of live fish and shellfish for raw consumption, the germicidal effects of electrolyzed seawater were evaluated. Upon direct exposure to electrolyzed seawater, coliform group bacteria were killed and decreased to undetectable levels after 1 day. The physicochemical characteristics of the seawater were stable during the test period. A byproduct of chlorine disinfection, trihalomethane, was not generated by the electrolysis of seawater. Vibrio parahaemolyticus infection in a live fish was effectively resolved by electrolyzed seawater and became undetectable after 12-36 h of treatment. Bioaccumulation of coliform group and fecal coliform bacteria in live oysters Crassostrea gigas was removed within 18 h of treatment. This study demonstrated that electrolyzed seawater is an effective and safe germicidal agent for the traditional retail market and can help to prevent outbreaks of foodborne disease associated with the consumption of raw fish and shellfish.

DEVELOPMENT OF OZONE WATER DISINFECTION

The aim is to develop a portable ozone generator which can produce the ozone gas in the discharge tube by corona discharge method. By this method oxygen is converted to ozone by the application of high voltage through the line output transformer. Some electronics components are being used to generate the modulated output of high and low frequency to avoid the high voltage shock. Titration experiment has been carried out to detect the ozone gas as well as the amount of ozone output from the discharge tube. Ozone has numerous beneficial effects for mankind. Out of them the impure or surface water where the coli form group of bacteria may be present has to be disinfected by the application of ozone through the multiple tube fermentation technique or the presumptive phase.

Use of Different Lactic Starter Cultures in the Production of Tarhana

In this study, Lactobacillus plantarum and L. brevis were used as starter cultures in tarhana production. The samples that had L. plantarum (P) and L. brevis (B) added to them had lower acidity values than the control samples (C). In the first 4 days of production, total antioxidant capacity and total phenol contents were not significantly different. B had lower protein in vitro digestibility values than C and, all the samples had generally higher values on the third day of fermentation. The analysis of total aerobic mesophilic bacteria, total lactic acid bacteria, total coliform group bacteria, Escherichia coli, Staphylococcus aureus and yeast–mold counts were conducted. These showed that, during fermentation, there were some significant differences in microbial counts, but sample type had no significant effect on the microbiological load of the final dried products. The evaluated data displayed the effect of starter cultures on some properties of tarhana during fermentation. PRACTICAL APPLICATIONS The quality of tarhana, as with other fermented food products depends highly on microbial yield and type. The use of lactic starter culture is essential to provide a more controlled and standardized fermentation process; it is important to know how the main properties of tarhana changes or are affected when different lactic starter cultures are used in the production. This information can be helpful in optimizing tarhana production.