Total Bacteria Count Research Articles

Tea polyphenol-loaded chitosan/pectin nanoparticle as a nucleating agent for slurry ice production and its application in preservation of large yellow croaker (Pseudosciaena crocea).

Slurry ice preparation experiences considerable supercooling, which can be mitigated by nano-nucleating agents. A nano-nucleating agent (CH/PE-TP NPs) was prepared by ultrasonication-assistant self-assembly of chitosan (CH) and pectin (PE), encapsulated with tea polyphenols (TP). Ultrasonication for 10 min downsized self-assembled aggregates from 5.4 μm to approximately 500 nm and improved the dispersion of NPs. Optimal encapsulation efficiency was achieved with a CH/PE ratio of 1:5 (v/v), pH 5.0 and a TP concentration of 0.8 mg/mL. FTIR analysis indicated CH and PE encapsulated TP through electrostatic interaction between amino and carboxyl groups. Furthermore, the spherical shape of NPs was captured by electron microscopy. The addition of CH/PE-TP NPs (simulated seawater/NPs 4:6, v/v) for slurry ice production led to a reduction in supercooling by 8.3 °C and decreased energy consumption by 24.8 %. Notably, the CH/PE-TP NPs could be reused by refreezing the melted water of slurry ice. Total volatile basic nitrogen, pH, thiobarbituric acid reactive substances and total viable bacteria count demonstrated that CH/PE-TP NPs-based slurry ice was more effective than flake ice and conventional slurry ice in preserving large yellow croaker. In summary, CH/PE-TP NPs as nucleating agent effectively reduce energy consumption and extend the shelf life of aquatic products.

Formulation and Evaluation of Lactose-Free Probiotic Milk Beverage with Added Dried Figs

Digestive issues have become widespread due to factors such as imbalanced nutrition and the increase in fast-food consumption. The foods which are available to meet the daily probiotic consumption of individuals are limited. To overcome this nutritional need through the consumed foods, a newly formulated food product called "lactose-free milk beverage with dried fig and probiotic supplements" has been developed. It is formulated with lactose-free milk to be suitable for consumption by all individuals. Dried figs produced and exported in our country are functional ingredients not only for their nutritional values but also for their natural prebiotic effect. In addition to the prebiotic role of dried figs, Bacillus clausii bacteria has been used to impart probiotic properties to the product. Different ratios of dried fig puree and probiotic ratio were studied, and in vitro digestion analyses were conducted to prove the probiotic effect. Sensory evaluation of the novel functional milk beverage was also carried out. According to the preferences of a total of 60 panelists, the product ranking results indicated that the developed formulation enriched with probiotics and dried fig was the most preferred sample. Furthermore, during the storage of the developed lactose-free milk beverage with dried fig and probiotic supplements at 4°C, color, total bacteria count, and probiotic bacteria count were determined. The research provided a new functional product designed to support individuals with digestive comfort, promote an increased probiotic population in the intestines, and address concerns related to lactose intolerance.

THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF

This study was conducted to evaluate the effects of resveratrol as a natural antioxidant in improving the chemical properties and some qualitative and microbial properties of chilled ground beef stored at 2 C° for 1, 3, 6, 9, and 12 days. The study included 7 different treatments: T1 (control treatment without addition) T2 (Resveratrol 0.10% g/kg) T3 (Resveratrol 0.20% g/kg) T4 (Resveratrol 0.30% g/kg) T5 (Resveratrol %0.40g/kg) T6 (Resveratrol %0.50g/kg) and T7 (Addition of Butylated hydroxyanisole 0.01% BHA). All addition treatments showed a significant (P<0.05) decreases in dry matter percentage of Fat and Ash and increase in protein, moisture and water holding capacity (WHC) percentage as compared with the control treatment at any refrigerated storage time. Thiobarbituric acid (TBA) were lower (P<0.05) in treatments (Resveratrol) as compared with the control treatment at any refrigerated storage time. Resveratrol treated samples recorded lower (P<0.05) total plate count of bacteria during refrigerated storage times . It can be concluded that the resveratrol had positive significant influence on quality characteristics and microbial safety of ground beef meat when stored under refrigeration at 2 C° up to 12 days.

Effect of Cold PlasmaTreatment on Physicochemical and Microbiological Properties of Clotted Cream

The aim of this study was to determine the effect of cold plasma treatment, which was applied by using two different gases (O2 and Ar) and their mixtures onto sample surfaces for different intervals, on the physicochemical and microbial parameters of clotted cream during storage for up to 10 days. Cold plasma treatment caused a decrease in pH, aw, L*, and b* values of clotted cream samples and an increase in their a* and TBA values. The pH values of samples ranged from 4.68 to 6.67, and the range for aw values was between 0.903 and 0.803. For TBA, the highest change was observed in the K2 sample with 0.479 mg malondialdehyde/kg. The color L* values of all samples were between 99.79 and 93.82, a* values between 1.82 and 1.22, and b* values between 6.22 and 4.74. Among the treatments, the treatment of O2-Ar gas mixture (50-50%) resulted in the highest decrease in the total counts of aerobic mesophilic bacteria (TMAB), total aerobic psychrophilic bacteria, proteolytic bacteria, yeast-molds, coliform group bacteria, and Staphylococcus aureus. Compared to the control sample, at the end of 10 days of storage, a decrease of 2.41 for TMAB, 3.64 for total yeast-mold, 4.23 for coliform group bacteria, and 4.72 log cfu/g for S. aureus was achieved. Results indicated that the cold plasma treatment did not cause significant changes in the physicochemical values of clotted cream samples but reduced their microbial load.

Quantitative and qualitative analysis of bioaerosols emissions from the domestic eastern wastewater treatment plant, Alexandria, Egypt.

Bioaerosol studies showed that wastewater treatment plants (WWTPs) are a significant source of bioaerosol emissions. In this study, 170 samples of total bacteria, total coliform, and total fungi were collected from 10 sites within a domestic WWTP, Alexandria, Egypt, using the sedimentation technique. According to the Index of Microbial Air Contamination (IMA) classes, the total bacteria range was 108-5120 CFU/dm2/hour, and all samples were classified as "very poor" except one sample of an office, which was classified as "poor." The total coliform range was 0-565 CFU/dm2/hour, and 6 samples were classified as "very poor," while one sample was classified as "poor." The total fungi range was 0-209 CFU/dm2/hour, and 9 samples were classified as "very poor," while 4 samples were classified as "poor." After the conversion to CFU/m3, the counts of total bacteria, total coliforms, and total fungi were 897 - 42.7 × 103, 0-4.71 × 103, and 0-2.69 × 103 CFU/m3, respectively. Several identified bioaerosols have been reported before as a cause of human infections. They included Lysinibacillus fusiformis, Bacillus cereus, Alcaligenes faecalis, Klebsiella sp., Escherichia coli, Aspergillus spp., Penicillium spp., Rhizopus sp., Candida sp., and Rhodotorula sp. These results indicated an increased health risk to WWTP staff, which needs more attention and more efficient control measures.

The Effects of High Pressure Processing on Total Mesophilic Aerobic Bacteria Number and Color Properties of Frozen and Unfrozen Beef Mince

High hydrostatic pressure processing (HPP) is a cold pasteurization technology that can be applied after packaging to products damaged by heat treatment. In this study, the effects of different levels (300, 350 and 450 MPa) of pressure applied at different temperatures (-5, 0 and 10 oC) and durations (5, 10 and 15 min) on the total mesophilic aerobic bacteria count (TMAB) and color values of frozen and unfrozen beef mince were investigated. The most effective factor on the number of TMAB was pressure. Freezing resulted in increased inactivation. In the application performed at constant temperature (10 oC), the difference in inactivation between frozen and unfrozen samples was seen maximum at 300MPa pressure application. Inactivation increased with increasing pressure level and time. At different application temperatures, the most effective inactivation of 300 MPa HPP in frozen and unfrozen samples occurred at -5 oC in 15 minutes. The increase in L* value of frozen samples was less than that of non-frozen samples. This contributes to the preservation of freshness properties in meat. An increase in the L* value was observed with the increase in pressurization time. Increasing the pressure level caused a decrease in the a* value, and freezing caused an increase in the a* value. It was determined that the 300-450 MPa HPP range was not large enough to observe changes in b* values. ΔE values in frozen samples were determined to be higher than in non-frozen samples. If freezing and pressure are applied in combination, a microbiologically safer product with a color closer to fresh properties can be obtained.

Evaluation of Lactic Acid Bacteria and Total Bacterial Load in Milk from Clinical Mastitis, Subclinical Mastitis and Healthy Cows

Aim: Studies on alternative preventive and therapeutic approaches for bovine mastitis have gained momentum in the veterinary field due to bacterial antibiotic resistance. In this study; It was aimed to determine the total bacterial counts and lactic acid bacteria counts in milk taken from lactating cows, clinical/subclinical mastitis and healthy udder lobes, compare them with the results of the California Mastitis Test, used a screening test, and determine the variability of lactic flora load in the cases. Materials and Methods: The milk samples were collected from lactating cows from fifteen farms. Udder quarters were categorized into three subgroups: non-mastitis (NM; n=35), clinical mastitis (CM; n=30), and subclinical mastitis (SCM; n=31). Total bacteria and lactic acid bacteria were counted by inoculating milk samples onto MRS (De Man Rogosa Sharpe Agar), M17 agar and PCA (Plate Count Agar) media. Results: No significant difference between the three groups regarding the logarithmic averages of MRS and M17 colony numbers were found. When evaluated using MRS and M17, no significant difference existed among the NM, SCM, and CM groups (P=0.093). Positive correlations (P=0.001) existed between the mean of PCA, CMT, MRS and M17 media. Conclusion: The total bacterial count in milk, as well as the LAB load, are affected by the growing environment and environmental conditions. The milk microbiota is altered in healthy udder quarters and clinical and subclinical mastitis cases. Further investigation is needed to understand the flora characteristics of milk in cases of bovine mastitis and healthy animals.

The Effect of Different Storage Conditions on Textural, Microbiological and Color Properties of Phyllo (Yufka)

The effect of different storage conditions on textural, microbiological and color properties of phyllo was investigated. Phyllo samples were stored at room temperature (20 ⁰C) for 3, 5 and 7 days, in refrigerator (4 ⁰C) for 7, 14 and 21 days, and in deep freezer (-18 ⁰C) for 20, 40 and 60 days. It was determined that phyllo samples stored in the deep freezer exhibited higher L* color values (82.33-82.97), followed by samples stored in the refrigerator (78.53-81.75) and samples stored at room temperature (75.74-77.75), respectively. A statistically similar and lower total color change (∆E) occurred in the phyllo samples stored at room temperature and in the refrigerator than the samples stored in the deep freezer. The samples stored in the refrigerator exhibited higher hardness, chewiness and gumminess values, while the samples stored in the deep freezer exhibited lower values. Most of samples produced were similar to the control sample in terms of elasticity property. In terms of relaxation time value, the samples stored at room temperature and in the deep freezer exhibited statistically similar and lower values than the samples stored in the refrigerator. Additionally, the samples stored in the deep freezer had higher breaking force and breaking length values. The total mesophilic aerobic bacteria count of the samples varied between 3.38-12.30 log cfu/g and mold and yeast count varied between

Involvement of Urease-Producing Bacteria on Genital Skin in Community-Dwelling Women with Incontinence-Associated Dermatitis: A Cross-Sectional Study.

Elevated skin pH facilitates the number of pathogenic bacteria increase, leading to the skin barrier dysfunction. This phenomenon is typically observed in individuals with Incontinence-associated dermatitis (IAD), which imposes a substantial physical and psychological burden on the afflicted individuals. We evaluated the association between the development of IAD in community-dwelling women with urinary incontinence and cutaneous urease-producing bacteria, as these bacteria may be involved in elevating skin pH by chemical reaction with urea in urine. This was a cross-sectional study of 114 community-dwelling women with urinary incontinence who had registered for a survey campaign of a company. Swabs collected from genital skin were cultured in urea agar medium. The presence of urease-producing bacteria was determined by visually observing the change in the color of the culture medium caused by alkalization. The medium pH and total bacteria count were measured. Bacterial species were isolated and identified using a selective agar medium and simple identification kits. The participants were asked the presence of IAD by a self-administered questionnaire, and outcomes were compared between the IAD and no-IAD groups. This study followed the Strengthening the Reporting of Observational Studies in Epidemiology (STROBE) guideline. IAD was present in 31.6% (36/114) of participants. The detection rate of urease-producing bacteria and the medium pH was significantly higher in the IAD group than in the no-IAD group; however, the total number of bacteria was not significantly different. There were no significant between-group differences regarding the bacterial species identified. The presence of urease-producing bacteria was associated with the development of IAD in community-dwelling women with urinary incontinence. Alkalization of the genital skin surface because of the contact between urine and urease-producing bacteria may compromise skin homeostasis. The bacterial species specifically involved in the development of IAD could not be determined.

Reducing Total Plate Count of Bacteria through Dark Sealed Storage for Plant Factory Nutrient Solution Sterilization

Plant factories are efficient systems for vegetable production under a clean and controlled environment. To improve the sterilization efficiency of nutrient solutions (NS) in plant factories, this study examined the changes in the number and composition of colonies from in-use and post-use stored NS. The sterilization effect under ultraviolet (UV) light-emitting diode light was also investigated. The results indicated that the total plate count of bacteria (TPC) of newly prepared NS was 3.99 lg CFU/mL (9870 CFU/mL); within 7 days of cultivation, this number sharply increased ∼7.8 times to 4.88 lg CFU/mL (76,000 CFU/mL), then remained stable. After dark sealed storage (DSS) of post-use NS, TPC dramatically decreased by 82.8% and reached its lowest point at 4.29 lg CFU/mL (19,566 CFU/mL) on day 3, equivalent to a log survival ratio of −0.76, then rapidly rebounded by 235.6% to 4.82 lg CFU/mL (65,666 CFU/mL) on day 4. During storage, bacterial community composition was also remarkably changed, and the relative abundance of heterotrophic bacteria such as Variovorax paradoxus and Pararhizobium giardinii and photosynthetic bacteria such as Pseudo-Nitzschia multiseries were greatly decreased. The log survival ratio for in-use and post-use stored NS under UV sterilization were −1.29 and −1.30, respectively, and was not significantly different. Coupled with the dramatic decrease in TPC during DSS, the overall log survival ratio of post-use NS UV sterilization was −2.06 and was the most effectively form of sterilization in our study. In short, TPC of in-use NS remained high for a long period, and DSS may serve as a low-cost NS sterilization method in plant factories.

Construction of a tertiary model and uncertainty analysis for the effect of time, temperature, available chlorine concentration of slightly acidic electrolyzed water on salmonella enteritidis and background total bacteria counts on chicken

Construction of a tertiary model and uncertainty analysis for the effect of time, temperature, available chlorine concentration of slightly acidic electrolyzed water on salmonella enteritidis and background total bacteria counts on chicken

Microbiological quality analysis of grouper salted fish (Epinephelus Fuscoguttatus) in several traditional markets in ambon

Salted fish is one of the food ingredients that is in demand by the community and has great potential in almost all traditional markets in Maluku, especially in the city of Ambon. One of the salted fish is grouper fish (Epinephelus fuscoguttatus) great potential, so it is necessary to conduct food safety checks from the microbiological aspect. This study aimed to analyze the total plate count of bacteria in grouper salted fish sold in several traditional markets in Ambon City, Indonesia. The research method used was quantitative descriptive with an experimental laboratory approach. The results of the total bacterial plate in the grouper salted fish sample from the Mardika market ranged from 1,55 x 103 CFU/mL to 1,05 x 104 CFU/mL, the origin of the Rumah Tiga market ranged from 3,85 x 103 to 3,5 x 104 and the origin of the Waiheru market ranged from 9,5 x 102 to 4,5 x 103 CFU/mL. In conclusion, the three samples of grouper salted fish do not exceed the maximum limit of the total plate count according to the Indonesian National Standard (INS) of 1x105 CFU/g so considered safe for consumption from a microbiological aspect.

Effect of Ginger Extract and Polyphosphate on Microbiological Properties of Chicken Meat

The present study was aimed to evaluate the effect of Trisodium phosphate (TSP), fresh ginger rhizome extract (GE) and their mix on some microbiological properties of chicken meat. The chicken carcasses samples were collected after evisceration processes and before coming into the immersion chiller, from the production line of private automatic poultry slaughterhouse in Dhamar city, Yemen. The chicken `s carcasses were divided into four treatment groups and control: The G-I was acts as control (3 carcasses), G-II (6 carcasses), G-III (6 carcasses) and G-IV (3 carcasses) were dipped in 3 and 5% ginger extracts, 6 and 8% TSP solutions and mix of TSP (6%) and ginger extract (3%) respectively. Measurements were taken before and post treatment at 0, 48 and 72 hrs. at 4±1˚C. The results showed a significant reducing(P<0.05) in populations of total bacteria counts and Staphylococcus by 0.85 and 0.79 log cfu/ml in treated group with 8% TSP; while, in treated groups with 6%, 8% TSP and with the mix of (3% GE + 6 % TSP) caused a significant reduction in Salmonella counts by 0.82, 1.05 and 0.89 log cfu/ml respectively. Changes in microbial loads during cold storage indicated that chicken meat group treated with 8% TSP resulted in a significant reduction in total bacterial counts by 3.45 log cfu/ml compared to control group 4.36 log cfu/ml after 48 hrs. of storage at 4±1˚C; while, Salmonella count was significantly reduced by 2.46 log cfu/ml as compared to control 3.78 log cfu/ml after 72 hrs. of storage at 4±1˚C. In conclusion, Trisodium phosphate, ginger, and Trisodium phosphate and ginger in combination at different concentration exhibited antibacterial activities in reduction of bacterial counts and load on chicken meat. Trisodium phosphate compound showed more efficacy compared to ginger extracts. The treatments of chicken meat with TSP, GE and their mix increased the shelf life of the meat. Further studies are needed to study the effect of other plant extract on microbiological properties of chicken meat.

Perhitungan Angka Lempeng Total Bakteri Jamu Kunyit Asam di Kayuringin Jaya Kota Bekasi

Jamu gendong is not only popular on the island of Java but can also be found on various other islands in Indonesia. Jamu gendong is a trditional medicine favored by the community. Although jamu gendong is not required to have distribution permit, the hygiene of its production process needs to be considered to ensure it is safe for consumption. Kunyit Asam is one of the most popular types among residents. The aim of this study is to determine the Total Plate Count (TPC) of bacteria in kunyit asam in RT 004 RW 012 Kayuringin Jaya, Bekasi City. Samples were taken from three sellers: seller 1, seller 2, and seller 3. The research stages included sample collection, sample preparation, and the total plate count bacterial test. The results of this study showed that for sample 1 and 2, the bacterial count was no more than 105 CFU/ml, while sample 3 had 2x105 CFU/ml. Based on these results, all three of jamu gendong samples meet the quality standards as per the Indonesian Food and Drug Authorithy Regulation Number 12 of 2014 for brewed herbs, with microbial contamination limits (TPC) ≤ 106 colonies/g.

The Microbiological Quality of Raw Ovine Milk in the Banat Region of Romania with a Focus on Escherichia coli and Its Pathogenic Potential and Antimicrobial Resistance.

This study investigated the bacteriological quality of raw ovine milk produced by farms located in the Banat region of Romania. Additionally, the pathogenic potential and antimicrobial resistance of the isolated Escherichia coli strains were evaluated. A total of 95.8% (69/72) of the screened bulk tank milk samples, collected at the farm level immediately after milking, demonstrated appropriate total aerobic mesophilic bacteria (TMB) counts, varying from 3.32 to 6.09 log10 CFU/mL. However, 4.2% (3/72) of the samples were above the regulatory limit of 6.18 log10 CFU/mL. E. coli was identified in 66.6% of the examined samples, and from the total number (n = 48) of isolates, 18.8% harbored the stx2 gene, highlighting pathogenic potential. Antimicrobial susceptibility testing with the Vitek2 system of the isolated E. coli strains revealed resistance against ampicillin (45.8%), gentamicin (20.8%), ticarcillin-clavulanic acid (18.8%), cephalexin (18.8%), amoxicillin-clavulanic acid (8.3%), and trimethoprim-sulfamethoxazole (2.1%). Additionally, 64.6% of the strains showed intermediate resistance against amoxicillin-clavulanic acid, while no resistance was recorded against imipenem. Five (18.5%) strains were multidrug-resistant. This study's results underline hygienic sanitary deficiencies during the milking phase and indicate that raw ovine milk can be contaminated with pathogenic and multidrug-resistant E. coli strains, highlighting a potential risk to public health. Further studies are encouraged to better understand the risk posed to the consumer via the consumption of ovine milk and derived products.

Effect of UV-C Treatment on the Quality of Fresh-Cut Potatoes Obtained from Tubers of Different Ages

The physico-chemical properties of potato tubers change with age, which can affect not only the quality of the tubers but also the quality and shelf-life of fresh-cut potatoes (FCP) produced from older tubers. One of the methods that has proven useful for extending the shelf-life of some foods is ultraviolet-C (UV-C) irradiation. This study investigated whether UV-C irradiation can mitigate the negative effects of tuber age. FCP from tubers after storage (1 and 9 months), vacuum-packaged, were irradiated with UV-C (2.70 kJ m−2) and stored (6 °C/15 days). The total aerobic mesophilic bacteria count (TAMBC), total and soluble solids content, pH, firmness, color, chlorogenic acid, reducing sugars, sensory properties of raw FCP and subsequently boiled and fried FCP, and acrylamide content in fried FCP were monitored. UV-C irradiation of FCP does not affect all parameters equally for both tuber ages, but was generally effective in reducing TAMBC, and UV-C-treated samples reached a shelf-life of 15 days. UV-C irradiation improved the sensory properties of raw and thermally processed FCP at both ages. UV-C irradiation caused an increase in acrylamide content in fried FCP, regardless of. the tubers age, but all samples were safe in this respect.

Ozonation as an emerging technique for inactivating microorganisms and mitigating pesticides in apple juice

ABSTRACT Microorganisms and pesticide residues are among the major health concerns associated with food products. Although ozone (O3) is currently being employed in various applications in apple processing, there are few studies investigating the effects of O3 treatments on microorganisms and pesticides in apple juice. The purpose of this study was to investigate the effects of O3 treatment on microorganisms, pesticide residues, and physicochemical properties of apple juice and to compare with that of classical pasteurization. O3 was as effective as pasteurization against E. coli and coliform bacteria; the counts of these microorganisms were below the detectable level after a treatment for 15 min. O3 was also effective in reducing the counts of total aerobic mesophilic bacteria and yeast-mold, but longer treatments were required for total inactivation. All the pesticides investigated were degraded by O3, but at different rates. Reduction rates were quite high (75–100%) for methoxyfenozide, dimethoate, and pyrimethanil, however, acetamiprid and imidacloprid were degraded by only 7.1% and 14.5%, respectively. O3 treatment caused drastic decreases in color and turbidity values, total phenolic content, and antioxidant activity of apple juice. Results revealed that the use of ozone in juice processing has potential as a technological solution to product contamination problem.

The Impact of Triclosan-Containing Toothpaste on the Overall and Cariogenic Salivary Microbiota Among Primary School Children

Objectives: Triclosan-diphenyl ether derivate is an agent, which belongs to the Non-Ionic antimicrobial agents group. This study aims to estimate the salivary levels of Streptococcus mutans and Lactobacillus species in the saliva before and after teeth brushing with a dentifrice containing triclosan/copolymer and to compare the number of whole salivary flora by saliva analysis before and after teeth brushing. Methods: To accomplish our objective, we used a Colgate Total Plus Whitening®, Colgate-Palmolive dentifrice. The group consisted of 24 healthy schoolchildren aged 9 – 13 of both sexes. The counts of Streptococcus mutans and Lactobacillus species were determined with commercial CRT bacteria strips produced by Ivoclar-Vivadent, Liechtenstein. The total count of the saliva microbial was determined by standard microbiological methods. Results: A significant reduction in salivary MS and LB levels was observed in all samples as well as a decrease in the total count of aerobe and anaerobe bacteria and yeast. Conclusion: The effectiveness of Colgate Total Plus Whitening® toothpaste in reducing salivary aerobes is statistically significant, but its impact on reducing salivary anaerobic microbes is statistically negligible. The bacteria Streptococcus mutans experiences a decrease that is greater than tenfold, while the bacterium Lactobacillus species experiences a reduction of around tenfold.

Cleaning and Disinfection of Surfaces in a COVID-19 Respiratory Syndrome Unit: A Quasi-Experimental Study

Objective: This study aimed to assess the impact of an educational intervention on the cleaning and disinfection processes within a respiratory syndrome unit, serving as a designated facility for COVID-19 patients. Methods: A quasi-experimental design was employed, incorporating a pre-intervention and postintervention assessment. The evaluation of surfaces involved various monitoring techniques, including Adenosine Triphosphate (ATP) testing, colony-forming unit analysis, and visual inspections. All statistical analyses were conducted at a significance level of 5% (p < 0.05). Results: Following the implementation of the educational intervention, a notable reduction in surface contamination rates was observed. Significant improvements were noted for specific surfaces when utilizing the ATP testing method, including benchtops (p = 0.030), mattresses (p = 0.014), doorknobs (p = 0.014), and armchairs (p = 0.014). Furthermore, a decrease in the total count of aerobic bacteria was observed for benchtops (p = 0.014), mattresses (p = 0.014), and doorknobs (p = 0.014). Visual inspection results also indicated enhancements, with approval rates for benchtops, armchairs, and mattresses rising from 0% before the intervention to 37.5% afterward. Conclusion: The findings of this study demonstrate substantial improvements in approval rates following the implementation of the educational intervention. Additionally, this research provides valuable insights for the development of ongoing educational initiatives for the healthcare team, incorporating evaluation and feedback mechanisms as well as updates to cleaning and disinfection protocols.

Effect of isolated bacteria on nitrite degradation and quality of Sichuan dry sausages

To improve the fermentation quality and increase safety when using nitrite in the production of Sichuan dry sausages, two isolated Lactiplantibacillus strains were used in their processing. The nitrite content, counts of Lactiplantibacillus and total bacteria, pH, color, hydrolysis of proteins, oxidation of lipids, water content and water activity, volatile flavor compounds, and sensory characteristics of the fermented sausage were determined. The results showed that the inoculation of L. plantarum SR2 and L. farciminis SR9 reduced the nitrite content, increased the protein hydrolysis, decreased the lipid oxidation, inhibited the activity of spoilage micro -organisms, decreased the pH of the end products, increased the flavor compounds, and enhanced the sensory attributes, including color, texture, taste, flavor, and overall acceptability, of the Sichuan dry sausage. In brief, L. plantarum SR2 and L. farciminis SR9 are effective in reducing the content of nitrite in sausages without decreasing its a* values and sensory qualities.