Aerobic Mesophilic Bacteria Counts Research Articles

DETERMINATION OF MYCOBIOTA AND MICROBIAL LOADS OF GRAPES GROWN IN BOZCAADA, TURKEY

Bozcaada which is a province of Çanakkale, Turkey, is located between the 390 48 north parallel and 260 east meridians. The largest livelihood of Bozcaada is viticulture. Therefore, in our study, microbial load, and mould diversity of the Çavuş (table) and Karalahna (wine) grapes which are endemic to the island were evaluated, and ochratoxin production potentials of Aspergillus isolates were investigated by HPLC. A total of 6 vineyards with Çavuş and Karalahna grapes were sampled in 2015 and 2016. Total aerobic mesophilic bacteria count of grapes ranged between 0.00 and 4.21 log CFU/g, yeast load between 0.00 and 2.66 log CFU/g and mould load between 1.67 and 3.20 log CFU/g. A total of 2264 mould isolates were taken from samples. All isolates were identified at the genus level. Aspergillus spp. and Penicillium spp. were the most isolated species in 2015, while Alternaria spp. and Cladosporium spp. were the most isolated species in 2016. It was determined that 13.78% (312) of the isolates were Aspergillus spp., 54 of these isolates, have been selected and identified at the species level. Twenty-one of the black Aspergillus isolates were identified as A. niger / A. acidus, twenty-four of them were A. carbonarius and one of them is A. ibericus. The two white isolates were found to be A. candidus, the creamy brownish-spore forming isolate was A. terreus, and three green isolates were identified as A. flavus, A. calidoustus and A. sydowii. Six isolates (4 A. niger, 1 A. calidoustus, and 1 A. sydowii) were producing OTA. The amounts of ochratoxins varied from 0.80 to 74.01 ng/g.

PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Pô and Bobo-Dioulasso). Four processing methods of Mantchoua production were characterized by determination of numbers of Aerobic Mesophilic Bacteria (AMB), Bacillus spp. and pH. A total of 251 Bacillus spp. from 619 AMB isolates were identified using M13-PCR and ITS-PCR typing, 16S rRNA and gyrA gene sequencing. AMB and Bacillus spp. counts in raw material ranged between 4.2-4.7 log10 CFU/g and 3.8-4.1 log10 CFU/g in kapok seeds and between 2.2-2.3 log10 CFU/g and 1.1-1.8 log10 CFU/g in ash lye solution, respectively. Microbial counts in seeds mash during fermentation ranged between 9-10.9 log10 CFU/g for AMB and between 8.6-10.5 log10 CFU/g for Bacillus spp. In dried Mantchoua, AMB counts ranged between 7.7-10.4 log10 CFU/g while Bacillus spp. counts ranged between 7.5-10.3 log10 CFU/g.
 The fermentation of Mantchoua involved different species of Bacillus spp. At Bobo-Dioulasso pilot plant, B. subtilis subsp. subtilis dominated (50% of the Bacillus isolates) followed by B. cereus sensu lato (28% of the Bacillus isolates) while at Pô traditional production site, B. cereus sensu lato dominated (54% of the Bacillus isolates) followed also by B. subtilis subsp. subtilis (26% of the Bacillus isolates). For the Mantchoua processes including ash lye solution, pH were consistently higher during fermentation (pH 8.6-8.9), and the number of isolated B. cereus sensu lato were lower.

Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts

In this study, Domat olives were fermented with different chloride salts (NaCl, KCl, and CaCl2) then preserved with different preservation methods (pasteurization, potassium sorbate, and ozone treatment). The effects of preservation methods on the main physicochemical and microbiological characteristics related to these table olives were evaluated during the storage period (up to 240 days). The results showed that preservation and storage affect the characteristics of table olives. Preservation methods applied reduced the hardness of the olives, pasteurized olives were found the hardest, and ozone-treated olives were the softest at the end of storage. Preservation techniques have significantly affected the pH of olive brine and statistically found to be different from pasteurized olives, potassium sorbate used, and ozonated olives (p < .05). In particular, the a* values of olives with potassium sorbate changed from the green region (negative values) to the red region (positive values) during storage. The lowest a* value was determined in olives using potassium sorbate and the highest a* value was determined in pasteurized olives. While potassium sorbate was effective in yeast-mold inhibition, it was not effective on lactic acid bacteria (LAB) and total mesophilic aerobic bacteria count (TMAB), and approximately 1 logarithmic unit reduction was observed in LAB and TMAB numbers at the end of storage. Although there was a decrease of approximately 3–4 logarithmic units in the number of yeast-mold at the beginning of the storage (day 0) after the ozonation process, a sudden increase was observed on the 15th day of the storage, and then, it tended to decrease generally by following a fluctuating course. The hardness of olives produced using KCl (3.5% NaCl + 3.5% KCl) decreased significantly after the 6-month storage period that caused a lower acceptability. Practical applications The aim of this article was to find the effects of preservation methods and storage time on some quality parameters of Spanish-style table olives processed with different chloride salts. The findings are guided by the choice of preservation technique and storage time for the table olive industry. The study provides the industry to choose the preservation technique of table olives processed with different salts. Therefore, this paper provides information about Na, K, and Ca contents in the flesh of fermented Domat green table olives as well as their physicochemical characteristics and satisfy consumer demand for low Na with K and Ca fortified table olive.

Determination of the presence and antibiotic resistance of listeria species and aerobic mesophilic bacteria count of cow milks

Listeria species lead to mastitis infection in cows. The aerobic mesophilic bacteria count (total bacteria count) is one of the most important factors affecting udder health and determining the milk quality. The aim of this study was to determine the aerobic mesophilic bacteria count, one of the most important factors affecting cow's milk quality, and presence and the antibiotic resistance profiles of Listeria spp., one of the factors causing mastitis in cows. As a result of isolation and identification for Listeria spp., totally 3 L. monocytogenes (n: 68, 4.41%), 7 L. innocua (n: 68, 10.29%) and 3 L. ivanovii (n: 68, 4.41%) were isolated from cow milk samples. According to results of the disc diffusion method performed to determine antibiotic susceptibility, it was found that L. monocytogenes, L. innocua, and L. ivanovii isolates were susceptive against sulfamethoxazole/ trimethoprim, meropenem, vancomycin, streptomycin, oxacillin and erythromycin. The aerobic mesophilic bacteria in the cow milk samples were detected 1.1x107 cfu/ml as the highest and 2.3x102 cfu/ml as the lowest. The average aerobic mesophilic bacteria count of milk samples was calculated 256623.971 cfu/ml. The total bacteria (aerobic mesophilic bacteria) count (cfu/ml) of milk samples in the study was found to be high based on the criteria stated in the national and international standards. Also, Listeria species were isolated from these samples. Since intermediate and resistant Listeria species were determined against the antibiotics used as a treatment option in these isolates, it is thought that Listeria species should also be considered in mastitis infections in terms of etiology and treatment. It is considered that a national mastitis control program is needed for preventing the mastitis infections and antibiotic resistance development causing economic losses in dairy cattle enterprises in order to provide milking hygiene completely.

Mikrobiološka analiza unutarnjeg i vanjskog zraka farme svinja u Slavoniji

Due to a large concentration of animals living in a relatively small area, air on pig farms can be contaminated by microorganisms which can have an adverse effect on animal and human health. To determine the microbiological air quality on a pig farm in Slavonia, as well as the differences in the microbiological air quality at different distances from the farm, air was sampled at five locations at the farm (nursery room, finishing rooms 1 and 2, service room, gestation room) and four locations at a distance of 1.5, 5, 10 and 15 m from the farm in July 2019. At each location, temperature and relative humidity were measured and air for microbiological analysis was collected in quadruplicates (n=36) by impaction method. The total aerobic mesophilic bacteria (AMB), as well as yeast and mould counts were determined on blood agar and Sabouraud dextrose agar, respectively, and expressed as CFU/m3. The AMB counts in all five farm locations, as well as the yeast and mould counts in nursery and finishing room 1 exceeded the reference values of 1.05x103 CFU/m3 for AMB and 4.1x102 CFU/m3 for yeasts and moulds. Overall, the AMB load was significantly higher (P<0.01) in indoor when compared to the outdoor air, which was not the case with yeasts and moulds (P>0.05). In addition, the abundance of airborne AMB and yeasts and moulds decreased as the distance from the farm increased.

Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

Bu çalışmada, Tokat ve yöresinde geleneksel olarak üretilen Bez Sucukların, mikrobiyolojik kalitesi belirlenmeye çalışılmıştır. Bu amaçla üretim yapan kasaplardan 30 adet Bez Sucuk örneği temin edilip toplam aerobik mezofilik bakteri, laktik asit bakterileri, maya-küf, toplam koliform, fekal koliform, Staphylococcus aureus, Bacillus cereus ve Clostridium perfringens mikrobiyolojik analizlerine tabi tutulmuşlardır. Ayrıca örneklerde Escherichia coli O157:H7, Listeria monocytogenes ve Salmonella spp. bakterilerin varlığı da incelenmiştir. Örneklerin pH ve su aktivitesi değerleri de belirlenmiştir. Yapılan analizler sonucunda; toplam aerobik mezofilik bakteri sayısı 3,5×106-4,23×109 kob/g, laktik asit bakterileri 5,55×105-2,45×109 kob/g, maya-küf 2,50×103-6,90×109 kob/g, toplam koliform

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey.

Simple SummaryQuality and safety are the most important features of poultry meat products for consumers. After the end of laying the meat of hens is hard, therefore methods of improving its tenderness are sought. Marinating is a frequently-used method used to improve the culinary qualities of a product. Synthetic additives for marinating meat are gaining increasingly less consumer acceptance. Acid whey and buttermilk are by-products of the dairy industry which are a source of many valuable components. The aim of this study was to evaluate marinating organic hen meat after the end of the laying period with buttermilk and whey for 24 and 48 h. In this article we have demonstrated that whey and buttermilk are suitable as natural marinades for marinating organic hen meat after laying period as they provide microbiological safety of the product and have a beneficial effect on tenderness and chewiness. In the sensory evaluation, they improve flavour and tenderness, which allows obtainment of a high-quality product. The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

Soğukta depolanan (4±1°C) alabalık burgerlerde nar kabuğu ekstraktının antioksidan ve antimikrobiyal etkilerinin belirlenmesi

Recently, it has become a common practice to utilize food processing waste as natural additives in food products by evaluating their antioxidant and antimicrobial activities. Pomegranate peel is also an important by-product involved in the pomegranate processing industry and has strong antioxidant and antimicrobial properties. Therefore, the aim of this study is to examine the quality changes of trout burgers prepared with pomegranate peel extract during the refrigerated (4±1°C) storage. For this purpose, peroxide value, thiobarturic acid (TBARs), total aerobic mesophilic bacteria (TAMB) count, total psyschophilis bacteria (TPB) count, total coliform bacteria, total yeast-mold, total lactic acid bacteria (LAB) count and sensory quality parameters were evaluated in trout burgers. Peoxide value was found to be 2.75 meq O2/kg at the beginning with increasing in all groups and were observed significantly lower in the groups prepared with pomegranate peel extract than the control group (24.85 meq O2/kg). TBARs value of trout fillet was 0.07 mg MDA/kg and increased in all groups until the end of storage. The lowest values compared to the control group were found in the group prepared with 1% pomegranate peel extract. At the end of storage, TBARs values of the control, groups enriched with 0.5% and 1% pomegranate peel extract reached 2.78, 2.32 and 2.25 mg MDA/kg, respectively. It has been determined that pomegranate peel extract has a suppressive effect on TAMB, TPB, total coliform, total yeast-mold and LAB growth in trout burgers. As a result of sensory evaluations, pomegranate peel extract has been observed to extend the shelf life of trout burgers by 6 days compared to the control group. All these data revealed that pomegranate peel extract can be used as an alternative natural additive in trout burgers.

The effect of different doses of UV-C treatment on microbiological quality of bovine milk

In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was examined in bovine milk. After UV-C treatment, the counts of microorganisms naturally found in raw milk and counts in pathogen-inoculated UHT milk were determined. For UV-C treatment, a reactor with a variable flow rate (5 mL/min to 18 mL/min) and temperature range (4°–25°) was designed and the data were modeled using response surface methodology. After UV-C treatment, approximately 2 log decrease in total mesophilic aerobic bacteria count and approximately 4 log decrease in yeast-mold count were achieved in raw milk. For pathogen-inoculated UHT milk, Salmonella Typhimurium (ATCC 14028), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATTC 25923) and Escherichia coli (ATTC 35218) counts were decreased by nearly 2 log, 2.5 log, 2.5 log and 3 log CFU, respectively. Since high-dose UV-C treatment is detrimental to the sensory properties of milk, it can be integrated with existing pasteurization techniques with a reduction in pasteurization temperature rather than as a stand alone alternative to pasteurization of raw milk.

English

Irrigation scheme is among the major transmission modes of enteric human pathogens. Irrigation of vegetables with polluted water and untreated wastewater is a common practice worldwide. This practice is common in urban areas of low-income countries including Ethiopia, where there is increasing demands for fresh vegetables with poor wastewater treatment. The aim of the present study was to assess the microbial quality and prevalence of antimicrobial resistance of bacteria isolated from vegetables irrigated with Hasassa River, Southeastern Ethiopia. Irrigation water and vegetable samples (carrot, lettuce, and garlic) were collected from irrigation sites and analyzed for their bacteriological load and presence of any pathogenic microbes. The resistance patterns were detected following standard procedures. Appropriate serial dilutions of the suspension from 10-4, 10-5 and 10-6 were spread-plated on a suitable solid media for counts of aerobic Mesophilic bacteria, Gram-negative Enterobacteriaceae and Staphylococci, and homogenized samples were heated at 80°C for 10 min in a water bath to count aerobic spore formers, respectively. The maximum overall mean counts of aerobic Mesophilic bacteria, Enterobacteriaceae, aerobic spore formers, Staphylococci, and total coliform counts were 8.21, 6.58, 6,88, 6.88 log CFU ml-1 and >1100 MPN 100 ml-1, respectively. The microi¬‚ora of vegetable samples were dominated by Bacillus species (21.9%) followed by Corynebacterium species (12.5%), Lactobacillus species (12.5%). Staphylococcus aureus and Salmonella species were detected in 21.9 and 15.6% of the samples, respectively. The result of antimicrobial test showed that all the isolates 32 (100%) were resistant to Penicillin, 26 (81.3%) to Vancomycin, 23 (71.9%) to Ampicillin, 15 (46.9%) to Chloramphenicol, 15 (46.9%) to Erythromycin, and the least 3 (9.4%) to Perfloxacin. The present finding revealed that vegetables irrigated with Hasassa River appears to pose microbial contamination which may be transferred directly or indirectly during pre-harvest and post-harvest handling to fresh vegetables which potentially constitutes a health risk to consumers. Key words: Antibiotic resistance, Hasassa River, irrigation water, vegetables.

Bacterial Load Assessment of some Food Items Sold in Street in Woldia Town, North-East Ethiopia

Infectious diseases due to contaminated street vended food items has happened to an essential concern and public health issue in low socio-economic status individuals. The goal of this study was to evaluate bacterial quality and safety of some food items sold in street based on aerobic mesophilic bacteria, Salmonella, Staphylococcus aureus and Escherichia coli in Woldia town. Cross-sectional study was performed on some selected street vended foods from March 2019 to May 2019 in Woldia town. A total of 36 ready-to-eat food samples such as ‘Sambussa’, ‘Bonbolino’ and ‘Ambasha’ were collected for microbial analysis. Finding of the study indicates that 32(88.9 %) of the vendors were females, 28(77.7%) handled food with bare hands, 28(77.7%) vendors were washing their hands after toilet. The mean total count of aerobic mesophilic bacteria, Salmonella, Staphylococcus aureus and Escherichia coli was 4.5×102±5.2×101 CFUg-1, 1.5×102±4.5×101 CFUg-1, 1.1×102±1.4×101 CFUg-1 and 2×102±3.4×101 CFUg-1, respectively. The dominant bacterial isolate from the street vended foods was Escherichia coli (53.5%), followed by Salmonella (24.1%) and Staphylococcus aureus (22.4%). The result of this study demonstrates the non hygienic practices of the vendors in street vended foods showed high bacterial load. Therefore, the street vended foods were contaminated with food borne pathogenic bacteria that can create a potential risk to public health in the study area. In general, the bacterial quality of the food quality sold in street in Woldia town was very poor and needs especial attention to avoid bacterial contamination.

Uso de umectantes na qualidade da carne ovina através do processo de marinação

Objetivando-se avaliar o efeito de aditivos umectantes sobre a qualidade microbiológica e físico-química durante a vida de prateleira da carne ovina, foram elaborados seis tratamentos utilizando ácido lático, lactato de sódio, tripolifosfato de sódio e as associações do lactato de sódio com tripolifosfato de sódio e do ácido lático com tripolifosfato de sódio, além do controle. As amostras foram imersas por 15 minutos em soluções com as concentrações de 5% de LS, 5% de AL, de 5% de TPF, de 2,5% de lactato de sódio + 2,5% de tripolifosfato de sódio (LSTPF), de 2,5% de ácido lático + 2,5% de tripolifosfato de sódio (ALTPF) e a amostra controle. Para as análises físicas e microbiológicas, as amostras de carne ovina foram analisadas nos tempos de armazenamento: 0, 3, 6, 9 e 12 dias (4ºC ± 1º), sendo contabilizados os tempos subsequentes a partir do dia zero, as mesmas foram submetidas aos testes de pH, PPC, CRA, L*, a*, b* e FC e a contagem total de bactérias psicrotróficas e aeróbias mesófilas. Os tratamentos com o lactato de sódio foram eficientes na manutenção de características como pH e cor, sendo a associação entre o lactato de sódio e o tripolifosfato de sódio mais efetivo na regulação destes parâmetros. O tratamento ALTPF demonstrou resultados positivos quanto ao pH e a CRA. Os aditivos tiveram influência positiva sobre a oxidação lipídica. Com relação à qualidade microbiológica, os aditivos não foram eficientes devido à contaminação inicial.

Can Resveratrol Used in Fish Salami Production as an Antioxidant be an Alternative to Ascorbic Acid?

ABSTRACT The aim of this study was to use resveratrol to prevent and delay the autooxidation process in fish salami and to increase the shelf life of the product. In addition, the antioxidant and antimicrobial effect of this compound was compared with ascorbic acid. It was determined that, depending on the storage period, total volatile basic nitrogen value increased and exceeded 35 mg/100 g, the limit value for consumption at the third month in control (SK: antioxidant-free) group, at the fourth month in the group containing ascorbic acid (SA), and at the fifth month in the group containing resveratrol (SR). The highest total aerobic mesophilic bacteria count at the end of the storage was determined to be in SK group (P < .05). At the third month of storage, total yeast-mold count of SK, SA, and SR groups was 3.35, 2.30, and 2.09 log CFU/g, respectively (P < .05). This study showed that resveratrol was found to be a promising compound to protect the quality and safety of fishery products.

Microbiological quality of kitchens sponges used in university student dormitories

BackgroundKitchen sponges are a major source of cross-contamination as they can transfer foodborne pathogens, infectious agents and spoilage causing microorganisms to food contact surfaces. Several studies have revealed that university students adopt poor practices regarding food safety, hygiene, and the handling of kitchen cleaning equipment.MethodsA total of fifty kitchen sponges were collected along with a questionnaire addressing social demographics and kitchen sponge usage by students living at the University of Sharjah dormitories. The effect of storage (3 and 10 days) on the microbial population of kitchen sponges at room temperature (21 °C) was assessed. Enterobacteriaceae isolated from sponges were identified and their antibiotic resistance determined.ResultsStudent responses revealed that kitchen sponges used to clean food contact surfaces were also used to clean the oven (32%), sink (26%), refrigerator (10%), and to clean spills on the floor (4%). Kitchen sponges contained high counts of mesophilic aerobic bacteria (7.9 log10/cm3), coliform (7.2 log10/cm3), Enterobacteriaceae (7.3 log10/cm3) and yeasts and molds (7.0 log10/cm3). After storage of the sponges at room temperature (21 °C) for 3 and 10 days, the number of mesophilic aerobic bacteria, coliform, Enterobacteriaceae and yeasts and molds decreased by 0.4 and 1.3 log10/cm3, 0.7 and 1.4 log10/cm3, 0.4 and 1.1 log10/cm3, and 0.6 and 1.3 log10/cm3, respectively. The most frequently isolated Enterobacteriaceae were Enterobacter cloacae (56%) and Klebsiella oxytoca (16%). All E. cloacae isolates were resistant to amoxicillin, cefalotin, cefoxitin and cefuroxime axetil.ConclusionsThis study showed that students living in dormitories lacked good hygienic practices and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which could be transferred from the general kitchen environment to food contact surfaces and consequently lead to food contamination.

Clove essential oil in the sanitation of fertile eggs

The aim of this study was to evaluate the efficacy of sanitizing fertile eggs with clove essential oil as an alternative to paraformaldehyde; effects on the reduction in eggshell microbial count, incubation yield, and neonatal chick quality were measured. A total of 1,460 brown fertile eggs with a mean weight of 58.64 ± 0.49 g (from 37-wk-old CPK [Pesadão Vermelho] breeder hens) were collected under aseptic conditions and randomly distributed into 4 treatments (nonsanitized and sanitized with grain alcohol, clove essential oil, and paraformaldehyde) before incubation. The count of total aerobic mesophilic bacteria was significantly lower after spraying with clove essential oil (2.30 ± 0.24 log10 CFU/mL) than on nonsanitized eggs (3.49 ± 0.34 log10 CFU/mL) or on eggs sprayed with grain alcohol (3.09 ± 0.14 log10 CFU/mL) but did not differ significantly from the count in the paraformaldehyde group (2.23 ± 0.29 log10 CFU/mL). The hatchability of fertile eggs differed significantly between the studied treatments. The mean values for the eggs treated with clove essential oil (84.69 ± 1.65%) and paraformaldehyde (81.87 ± 3.92%) were statistically similar but were higher than the negative control (74.03 ± 3.58%) and grain alcohol (73.59 ± 2.87%) values. In the Pasgar© score assessment, it was determined that the clove essential oil (9.21 ± 0.89) had a superior effect on the physical quality of the chicks compared with the effects of the other treatments. Clove essential oil is effective and safe for eggs intended for incubation. Its use as an alternative to paraformaldehyde in the sanitation of fertile eggs is strongly recommended.

Ocorrência de Salmonella spp. e de microrganismos indicadores de qualidade em ovos comercializados na Região Metropolitana de São Luís, Maranhão

O trabalho objetivou avaliar a qualidade microbiológica de ovos in natura de diferentes estabelecimentos comerciais da Região Metropolitana de São Luís, MA. Foram analisados 800 ovos obtidos de mercados públicos, supermercados varejistas, supermercados atacadistas e mercearias. As amostras do conteúdo interno dos ovos foram analisadas quanto a contagem de bactérias heterotróficas aeróbias mesófilas (CBHAM), Staphylococcus spp., bolores e leveduras, Número Mais Provável (NMP/mL) de coliformes totais e termotolerantes, e pesquisa de Salmonella spp., por métodos convencionais. Amostras da casca dos ovos foram avaliados particularmente para pesquisa de Salmonella spp. Os resultados para a contagem de bactérias aeróbias mesófilas foi de 102 a 104 UFC/mL, de Staphylococcus spp. foi de 101 a 102 UFC/mL e de bolores e leveduras foi 101 a 102 UFC/mL. Os resultados mostraram que 12,5% (5/40) das amostras apresentaram contaminação para coliformes totais e 5% (2/40) com presença de coliformes termotolerantes. A bactéria Salmonella spp. foi isolada em 12,5% (5/40) do conteúdo interno e 17,5% (7/40) no conteúdo externo de ovos. Concluiu-se que os ovos in natura comercializados na Região Metropolitana de São Luís apresentaram risco de veiculação de enteropatógenos, independentemente do tipo de estabelecimento comercial, e os locais de comercialização apresentaram condições ambientais favoráveis ao crescimento microbiano.

Characterizing the cultivation practices and microbiological quality of watercress

Watercress is an aquatic leafy vegetable widely consumed in Mauritius. However, the microbiological safety of watercress is a concern as it is typically consumed raw without cooking or any heat-treatment. The main aim of this study was to characterize the cultural practices of watercress in Mauritius and to assess the microbiological safety and sanitary quality of the leafy green. Information on cultivation practices of watercress was gathered through in-depth interviews with planters from different regions of the island as well as on-site observation. Samples of watercress and surrounding water were collected from different growers and subjected to microbiological analyses for mesophilic aerobic bacteria (MAB), generic E. coli , pathogenic E. coli , Salmonella spp., Listeria spp. and Clostridium perfringens for watercress; and MAB, total coliforms and E. coli for water. In addition, watercress samples were subjected to different washing treatments to compare their efficacy to reduce the microbial load. The study revealed that watercress was typically cultivated in river or spring water, on a medium comprising of soil or gravel bed, and propagated by vegetative fragments. Both watercress and growing water were found to have a relatively high population density of generic E. coli of up to 3.4 log cfu/g and 3.1 log cfu/ml respectively pointing to a high possibility of fecal contamination. Washing watercress leaves with 40% vinegar was found to be marginally effective achieving a reduction of 1.1 log cfu/g in MAB count. This study sheds light on the cultivation practices and the microbiological quality of watercress and also underscores the need for more research to devise effective sanitizers for leafy green vegetable such as raw watercress for enhanced quality and extended shelf-life. • Watercress is cultivated in river or spring water, on soil or gravel bed, and propagated by vegetative fragments. • Watercress and growing water were found to be contaminated by E. coli pointing to a high risk of fecal contamination. • Washing watercress leaves in diluted household vinegar was not effective in improving the overall microbial quality. • Findings underscore the need for more research to devise effective domestic interventions to decontaminate raw watercress.

Development of gelatin/chitosan film incorporated with lemon essential oil with antioxidant properties

This study aims to evaluate the physical, chemical, and mechanical properties of gelatin/chitosan (Ge/Ch) films enriched with different ratios of lemon essential oil (LEO; 0.25–0.50–0.75–1%) and Ge/Ch (60%/40%) based film without LEO as control. Total phenolic compound content (TPCC) of film samples enriched with LEO were found between 120.3 mg/kg and 276 mg/kg. Antioxidant activity values of LEO containing Ge/Ch films were found between 13.12% and 69.99%. As a result, it was determined that with increased LEO ratio, TPCC and antioxidant activity increased. In general, the higher LEO concentration-incorporated Ge/Ch films had better mechanical properties than the Ge/Ch film. The higher LEO concentration-incorporated Ge/Ch films were opaque and more resistant to light transmission. Considering the effect of LEO on consumers’ preference, the optimum LEO ratio has been determined as 0.75%. Fresh red apple slices were coated with Ge/Ch based film, Ge/Ch based film containing 0.75% LEO, and some samples were not coated for control purposes. All these samples were stored at + 4 °C in the refrigerator for 7 days. Total mesophilic aerobic bacteria count (TMABC) was not at detectable levels in apple slices coated with Ge/Ch films containing 0.75% LEO during storage. The Ge/Ch film incorporated with 0.75% LEO showed the best overall properties. This composite material could be a good preference for extending the shelf life of apples and decreasing food waste. Ge/Ch films incorporated with LEO have good physical, mechanical, and chemical properties therefore this natural material combination could be a green alternative to synthetic compounds for food packaging application.

Can Propolis, the Natural Disinfectant of Bees, be Used As an Effective and Healty Disinfectant for Hatching Eggs?

The aim of this study was to investigate how the incubation parameters and microbial activity of the eggshell were affected by the disinfection of breeding quail eggs with water-based propolis extract in two different concentrations, 0.1% formalin, and distilled water prior to storage. A total of 480 hatching eggs of Coturnix coturnix (Japanese quail) were used and they were divided into a total of 5 groups (1 control and 4 separate treatment groups). Following the disinfection, the eggs were stored as 3 groups with different periods of storage, namely 7, 14 and 21 days before the incubation. In order to determine any microbiological activity, 100 eggs were used and aerobic-mesophilic bacteria counts were performed in a total of 5 groups on day 0, week 1, week 2 and week 3 for E. coli, yeast and mold, and Staphylococcus aureus. It was observed that the eggs stored for 3 weeks lost more weight in the pre-development period as compared to those stored for 1 and 2 weeks (P<0.01). Egg weight loss rates had a negative effect on hatching (P<0.01). Total amount of aerobic-mesophilic bacteria was low in the propolis group, medium in the 0.1% formalin group, and high in the water and control groups (P<0.05). Furthermore, it was found that the total amount of aerobic-mesophilic bacteria was higher in the shells of the eggs stored for 3 weeks as compared to those with a storage time of 1 and 2 weeks, which pointed to a statistically very significant relationship between the storage time and the total number of aerobic-mesophilic bacteria (P<0.01). On the other hand, yeast and mold growth varied according to treatment groups and storage time. The results suggest that propolis use does not have any negative effect on the incubation performance, to the contrary it keeps the microbial load in check during periods of storage and that it is safe to use in hatcheries.

Geleneksel Bir Süt Tatlısı Olan İncir Uyutmasının Kalite Özellikleri Üzerine, İncir ve Portakal Albedosu İlavesinin Etkisi

In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p&amp;lt;0.05). The highest viscosity value was determined to be 1 325 cp in the 20 g/L fig and 0.6 g/L orange peel albedo sample. The addition of figs and orange peel albedos had no significant effect on the microbiological values (p&amp;gt;0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p&amp;lt;0.05). Yeast/mold counts of the samples increased during storage (p&amp;lt;0.05). The highest increase was found in the samples containing 15 g/L figs with 2.46 log CFU/g and 0.6 g/L orange peel albedo. As a result of sensory analyses, the increase in figs ratio was found to be effective on aroma and texture (p&amp;lt;0.05). The addition of orange peel albedo was found to have a significant effect on the aroma scores of the samples, however, it had no significant effects on the texture (p&amp;lt;0.05). Overall evaluation scores increased during the first 5 days of the storage however decreased in the further days (p&amp;lt;0.05). The samples which received the highest sensory scores were 20 g/L figs and 0.6 g/L orange peel albedo sample.