Level Of Microbiological Contamination Research Articles

Enhancing Surgical Safety: Microbiological Air Control in Operating Theatres at University Medical Centre Maribor.

the aim of the study was to assess microbiological air quality in operating theatres by determining the level of microbiological contamination of the air and critical surfaces using the passive air sampling method and compliance of the operating theatre staff with infection control measures. The prospective study was conducted in the surgical block of the University Medical Centre Maribor. For two months continuously, ten operating theatres were assessed for microbial contamination of air and surfaces during quiet and active times of the day. A passive air sampling method with Petri dishes on an agar specially adapted for this purpose (plate count agar) was used. In addition, ten surgical procedures were observed to assess staff compliance with recommended practises. Air samples met microbiological standards in all operating theatres. In both sampling sessions of the day (quiet and active periods), microbial contamination of the air was always within the limit of 10 CFU/m3. The average number of bacterial colonies was zero to two during quiet phases and one to four during active phases. Approximately 60% of the isolates from the operating theatres belonged mainly to the genus Staphylococcus: S. epidermidis (36% of the isolates), S. hominis (17.5%) and S. haemolyticus (5.5%). The rest were identified as Streptococcus anginosus (23%) and Bacillus sp. (18%). Pathogenic bacteria and moulds were not present. In regard to staff compliance with good surgical practise, the former varied by behaviour and function, with non-compliance in pre-operative skin preparation and operating theatre congestion being notable. The cleanliness of the environment was satisfactory. Microbiological air control is extremely important for the safety and success of both surgical and postoperative practises. In spite of good results obtained in the study, further improvements in surgical staff compliance with good surgical practise are essential to reduce surgical site infections.

A COMPREHENSIVE ANALYSIS OF MICROBIAL CONTAMINATION ON MEDICAL PROFESSIONALS ATTIRE AND DEVICES

This research aimed to evaluate the level of microbiological contamination on the hands, white coats, and cell phones of healthcare workers. The study was conducted as a cross-sectional study at the Pathology Department of Civil Hospital LUMHS Hyderabad between January 2021 and June 2021. A total of 130 participants were selected using convenience sampling and provided samples. Before sample collection, informed consent was obtained from all participants. Samples were randomly collected from the hands of healthcare professionals, white coats, and various cell phones. Data analysis was performed using SPSS 23.0. In our study, 86 (66.2%) were females and 44 (33.8%) were males. There were 46 (35.4%) cases age 20-30 years, 34 (26.2%) cases aged 31-40 years, 28 (21.5%) cases had age 41-50 years, and 22 (16.9%) cases had age >50 years. 62 (47.7%) samples were taken from lab coats, 43 (33.1%) from the hand of healthcare workers, and 25 (19.2%) from cell phones. The results of the lab coat contamination analysis revealed the following: Methicillin-Resistant Staphylococcus aureus MRSA (6%), Escherichia coli (8%), Pseudomonas (2%), Klebsiella (3%), and Staphylococcus aureus (65%). Healthcare workers who were observed had a majority of MRSA (35.4%), Staphylococcus aureus (33.1%), Staphylococcus epidermidis (26.2%), and Pseudomonas (5%) on their hands. The most common bacteria found on mobile phones were MRSA (40%), followed by Staphylococcus aureus (18%), Staphylococcus epidermidis (34%), and pseudomonas (8%). This study demonstrates that a significant portion of the clothing and personal items used by healthcare professionals were tainted with different microorganisms that can cause nosocomial infections.

Pet feeding habits and the microbiological contamination of dog food bowls: effect of feed type, cleaning method and bowl material

BackgroundSafe pet feeding practices and food bowl hygiene measures are important for minimising the risk of microbiological contaminations in the domestic environment. This study compares the practices reported by dog and cat caregivers, and investigates whether cleaning method, feed type or bowl material affects the microbiological contamination of dog food bowls.ResultsData from 351 dog caregivers and 186 cat caregivers were collected via an online survey. The majority of dogs (70.7%) were fed twice daily, whereas cats (43%) were mostly fed ad libitum. The most common material for dog food bowls was metal (67.1%) versus plastic (38.1%) and metal (37.6%) for cats. Dog food bowls were most frequently cleaned after each meal (35.7%); whereas for cats, 21.5% were cleaned after each meal, 22.7% once a day and 19.3% 2–3 times a week. Total mesophilic aerobic bacteria counts (TMABc), Enterobacteriaceae counts and pathogenic bacteria (Salmonella spp., Campylobacter spp., Verotoxigenic E. coli [VTEC]) were assessed for 96 dog food bowls. TMABc were higher in metal vs. plastic bowls (p < 0.001) and in those used for wet food vs. dry food (p = 0.0397). Enterobacteriaceae counts were higher in bowls washed by hand vs. dishwasher (p = 0.0515), whereas no differences were found between hand washing vs. dry wiping. Salmonella spp., Campylobacter spp. or E. coli VTEC contaminations were not detected.ConclusionsThe surveyed Italian dog and cat caregivers reported different habits concerning feeding frequency, food bowl material and cleaning frequency. Wet food and metal bowls were associated with higher levels of microbiological contamination of dog food bowls. Furthermore, in relation to wet washing methods, contaminations were likely to be greater following hand washing than they were following the use of a dishwasher. Practical guidelines for safe feeding practices and hygiene measures are needed to minimise the risk of microbiological contaminations in domestic environments.

Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice

AbstractSugarcane juice has a lower shelf life owing to enzymatic browning as well as microbial activity. To overcome these issues, fresh sugarcane juice was treated with ascorbic acid, a strong antioxidant, and further subjected to low‐temperature hydrodynamic cavitation (LTHC) treatment at 4°C/.35 MPa for 30 min. The AALHC‐treated juice was filled into PET bottles and stored under atmospheric (25 ± 5°C) and refrigerated (4 ± 1°C) conditions. The changes in reducing sugar, total sugar, color (ΔE), microbial load, total phenolic content, total flavonoid content, and antioxidant activity of sugarcane juice during the storage period were evaluated. During the storage, better retention of the quality parameters was observed in the AALTHC processed sugarcane juice followed by AA‐treated sugarcane juice and fresh sugarcane juice. Under the atmospheric storage, fresh juice and AA‐treated juice were spoiled within a day, whereas the AALTHC‐treated sugarcane juice could last for 4 days. On the other hand, under the refrigerated storage conditions (4 ± 1°C), the quality of the fresh and AA‐treated sugarcane juice could last only for a week, while the quality of AALTHC could be maintained up to 42 days.Practical ApplicationsThe current study aims to improve the shelf life of sugarcane juice by low‐temperature orifice‐based hydrodynamic cavitation. Sugarcane juice has a short shelf life owing to high levels of microbiological contamination and enzymatic reactions that begin immediately following extraction. The use of hydrodynamic cavitation technique enables a significant reduction in microbial load as well as spoilage enzymes, with minimum effect on the nutrient profile and sensory qualities. The treatments presented in this study are successful, inexpensive, more practicable, and long‐term enough to be scaled up for larger‐scale production of sugar cane juice. The outcomes of this study may be useful for developing a fortified beverage industry employing low‐temperature hydrodynamic cavitation.

Investigation of heavy metal contamination and microbiological quality of massage oils sold in Türkiye

This study aimed to determine the heavy metal content and microbiological contamination levels of 10 aromatic massage oils containing different extracts selected by random sampling method. The ICP-MS technique was used to determine heavy metal levels. Aerobic mesophyll general bacteria, yeast and mold count, Enterobacteriaceae, coliform bacteria count, Escherichia coli count, and Staphylococcus-Micrococcus presence analyses were performed to determine microbiological contamination. The Analysis of massage oils revealed that none of the samples had yeast/mold, coliform bacteria E. coli. However, Enterobacteriaceae was grown in 2 samples, and Staphylococcus-Micrococcus was grown in 5. Arsenic was not detected in any of the massage oil samples. However, the presence of highly toxic heavy metals such as aluminum, lead, mercury, and cadmium in some samples was considered a concern. These results suggest that it will be important to monitor the production and marketing processes of the products more carefully and to review the existing standards, as massage oils may pose a public health problem.

Effect of light-touch intervention and associated factors to microbial contamination at small-scale pig slaughterhouses and traditional pork shops in Vietnam

Traditional pork value chains dominate the production and distribution of pork in Vietnam; however, the high level of microbiological contamination in pork may increase the risk of food-borne disease for consumers. There is limited evidence about how to feasibly and scalably reduce microbial contamination in pork sold in traditional markets. This study aimed to assess the effectiveness of light-touch interventions for changing worker behaviour in small-scale slaughterhouses and vendors at traditional pork shops, as well as to identify risk factors for pork contamination. The intervention packages consisted of providing hygiene tools and delivering a food safety training which had been designed in a participatory way and covered 10 small-scale slaughterhouses and 29 pork shops. Pig carcasses, retailed pork, contact surfaces, and hands were sampled to measure the total bacterial count (TBC) and Salmonella contamination before, three and six weeks after the intervention, and trainee practices were observed at the same time. Linear and generalized linear mixed effects models were constructed to identify risk factors for TBC and Salmonella contamination at the slaughterhouses and pork shops. The interventions at slaughterhouses and pork shops both showed a slight reduction of TBC contamination in pig carcasses and Salmonella prevalence in retailed pork, while the TBC in retailed pork decreased only marginally. For slaughterhouses, the regression model indicated that smoking or eating during slaughtering (indicating poor hygienic practices) was associated with TBC increasing, while cleaning floors and wearing boots reduced TBC contamination. For pork shops, using rough materials (cardboard or wood) to display pork was the only factor increasing TBC contamination in pork, whereas cleaning knives was associated with lower TBC. Besides, the presence of supporters and wearing aprons reduced the probability of Salmonella contamination in pork. The findings highlight the effectiveness of light-touch interventions in reducing microbial contamination in pig carcasses at small-scale slaughterhouses and pork at traditional shops over the study period.

Bioactive Substances and Microbiological Quality of Milk Thistle Fruits from Organic and Conventional Farming

The agricultural policy of the European Union is currently focused on increasing the area of organic farming. Medicinal plants, including milk thistle (Silybum marianum [L.] Gaertn.), are particularly suitable for this type of cultivation. The aim of this study was to compare milk thistle fruits from organic and conventional farming in terms of the content of silymarin and individual flavonolignans, oil content, microbiological purity, as well as antimicrobial activity of the silymarin extract, mainly in relation to microorganisms responsible for skin infections. The raw material of Silybi mariani fructus obtained from organic farming did not differ in terms of silymarin and oil content compared to the raw material from conventional cultivation. However, it differed in the composition of silymarin and the level of microbiological contamination. Raw material from organic farming was mostly characterized by a higher proportion of the sum of silydianin and silychristin in the silymarin complex than the sum of silybinin A and silybinin B. In the samples from conventional cultivation, only genotypes with a predominance of silybinins were present. Although the total number of microorganisms (TAMC) and yeasts and molds (TYMC) on fruit from organic farming were several times higher than on fruit from conventional farming, it was still within the standards set for food products. All raw materials were free of Escherichia coli, Salmonella spp. and Listeria monocytogenes. In addition, it was shown that the silymarin extract from organic farming was generally characterized by greater antimicrobial activity, especially in relation to Staphylococcus aureus, which is resistant and troublesome in skin infections.

A case study of environmental pollution by pathogenic bacteria and metal(oid)s at Soran Landfill Site, Erbil, Iraqi Kurdistan Region.

Environmental pollution is a serious issue all around the world, especially when it is caused by metal(oid)s and pathogenic microorganisms. This study reports here for the first time on the contamination of soil and water with metal(oid)s and pathogenic bacteria directly resulting from the Soran Landfill Site. Soran landfill is a level 2 solid waste disposal site that lacks leachate collection infrastructure. The site is potentially an environmental and public hazard caused by metal(oid)s content and significantly dangerous pathogenic microorganisms through leachate release into the soil and nearby river. This study reports on the levels of the metal(oid)s content of As, Cd, Co, Cr, Cu, Mn, Mo, Pb, Zn, and Ni obtained by inductively coupled plasma mass spectrometer in soil, leachate stream mud, and leachatesamples. Five pollution indices are used to assess potential environmental risks. According to the indices, Cd and Pb contamination is significant, whereas As, Cu, Mn, Mo, and Zn pollution is moderate. A total of 32 isolates of bacteria were defined from soil, leachate stream mud, and liquid leachate samples: 18, 9, and 5, respectively. Moreover, 16s rRNA analysis suggested that the isolates belong to three enteric bacterial phyla of Proteobacteria, Actinobacteria, and Firmicutes. The closest GenBank matches of 16S rDNA sequences indicated the presence of the genera: Pseudomonas, Bacillus, Lysinibacillus, Exiguobacterium, Trichococcus, Providencia, Enterococcus, Macrococcus, Serratia, Salinicoccus, Proteus, Rhodococcus, Brevibacterium, Shigella, Micrococcus, Morganella, Corynebacterium, Escherichia, and Acinetobacter. The identity percentage was mostly between 95%-100%. The results of this study show the levels of microbiological and geochemical contamination of soils, surface and potentially ground water with harmful microorganisms and toxic metal(oid)s originating specifically from Soran landfill leachate which subsequently incorporated into the surrounding environment, creating thus a considerable health and environmental risk.

Forecasting the safety of confectionery products based on microbiological studies

Ensuring safety during the entire shelf life of confectionery imposes special requirements on the used raw materials, semi-finished products, and the sanitary state of production. One of the most eff ective ways to enrich confectionery products with biologically active substances is the development of recipes using fruit or vegetable powders, which leads to a change not only in organoleptic, but also in rheological, physicochemical, and microbiological parameters. Mold levels can increase due to the complexity of the sanitary environment, which can be caused by inventory, sanitary clothing, the presence of manual operations, and the place of air intake. Therefore, it is necessary to ensure the initial low level of microbiological contamination in the product. It is essential to take this into account in the production of confectionery products, including in small industries, since the use of raw materials without prior verifi cation of indicators can lead to deterioration in the microbiological parameters of the product, which will negatively aff ect the safety of confectionery products and lead to organoleptic spoilage.

Continuous Control of Microbiological Contamination of Juice in a Sugar Extractor

The paper discusses the causes and needs of controlling the level of microbiological contamination of juice in a vertical extractor and the methods to control the level of contamination. The requirements and possibilities for controlling the microbiological contamination level of juice extracted from the vertical extractor are described using redox potential value measurement. Aerating the extractor in a controlled manner, regulating the pH level of the juice, and implementing one of the presented proposals on how to record the measurement results will automatically regulate microbiological contamination levels of the juice in the tower extractor.

Study of Aflatoxin Content and Bacteriological Assay of Garri Collected From Ado–Ekiti in Ekiti State

Introduction: The majority of people in Nigeria consume Garri, as it is known there. It can be consumed by mixing it with cold water, sugar, or milk to make a snack, or by reconstituting it with hot water to make a thick paste that can be eaten with soup or stew. However, the lack of standardization in production and handling procedures has led to a product with a range of quality and safety indices.&#x0D; Aims: This study examined the level of microbiological contamination, the presence of aflatoxin, and its dispersion in Garri procured in Ado-Ekiti.&#x0D; Methodology: Altogether 14 samples were collected into sterile ziplock bags. The isolation of fungi was carried out using the direct plating method.&#x0D; Results: The result showed six (6) genera of fungi viz: Aspergillus spp., Penicillium spp., Rhizopus spp., Fusarium spp., Mucor spp., and Yeast. The bacteria isolated and identified from the samples include; Staphylococcus aureus, Streptococcus pneumonia, Bacillus spp., and Pseudomonas spp. The presence of these organisms pose risk to both Human and Animals. These were analyzed for aflatoxin content using standard procedures. Aflatoxins B1 (AFB1) was detected in varying concentrations ranging from 13ppm-259ppm while the concentration of aflatoxin B2 (AFB2) was between 3ppm-16ppm. The concentration of Aflatoxin G1 and G2 were zero.&#x0D; Conclusion: High levels of aflatoxins pose a great risk to human health. It is hereby recommended to implement steps like prioritizing sanitation in the state to protect the lives of the populace. Also, handlers/vendors should be educated on proper handling of food.

Poor hygienic conditions of butcheries and high level of microbiological contamination of meat sold in Nampula city, Mozambique

Poor hygienic conditions of butcheries and high level of microbiological contamination of meat sold in Nampula city, Mozambique

Natural Synedrella Residues as a Growing Substrate Ingredient: An Eco-friendly Way to Improve Yield and Quality of Beet (Beta vulgaris) Microgreens

Microgreens are a new type of edible fresh vegetable salad which are harvested before the cotyledons have fully developed but before the real leaves have entirely emerged. Being new to the market, appropriate substrates which are economical have yet to be established in order to increase production. In order to increase the yields of beet microgreens, this study tested natural synedrella residues (aerial parts) as a growing media component. This investigation was carried out in 2022 at the Prayoga campus in Bengaluru to assess the effects of synedrella residues combined with growth substrates on the yield and quality of beet microgreens grown in a greenhouse. The growth parameters analysed were germination rate, height, fresh and dried weight, and quality of beet microgreens (chlorophyll a and b, carotenoids, microbial safety) grown on substrates of synedrella residues, vermicompost, red soil and coco peat in different combinations. Results showed that the presence of Synedrella nodiflora residues in the growing substrate has increased the yields, quality, germination rate and microbially safe for consumption. Beet microgreens grown on these substrates along with syndrella have minimal levels of microbiological contamination (total coliforms) as a result, they can be consumed as a healthy and safe fresh vegetable salad in the human diet. Results show that employing this natural material as a component in growing substrate could boost beet microgreens' yields and nutritional profile, leading to a sustainable approach.

EFFECT OF PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS ON THE PROCESS OF DISINFECTION OF FOOD PRODUCTION EQUIPMENT

Abstract. In food production, it is essential to implement preventive measures aimed at improving the quality of products, namely decontaminating them of microorganisms causing food poisoning. Effective sanitisation of food production equipment allows preventing products’ contamination by pathogenic microflora and by microorganisms that lead to spoilage of food. The paper presents a study of the effect of plasma-chemically activated aqueous solutions on the process of disinfection of food production equipment. Activated aqueous solutions have been characterised, and it has been shown how they affect pathogenic microflora present on the surfaces of equipment involved in meat production and processing. Analysis of microbiological indicators (QMAFAnМand coliform bacteria) has shown that the number of pathogenic bacteria decreased by half on all surfaces of the processing room even at the peroxide concentration 100 mg/l, while at the concentration 500 mg/l, we observed complete destruction of pathogenic microflora both in the poultry slaughter room and in the diseased animal slaughterhouse. The disinfecting properties of plasma-chemically activated aqueous solutions in the process of production of chicken mincehave been analysed. After the surfaces of the cutters were treated with the activated aqueous solutions having the peroxide concentration 500 mg/l, the equipment was found to be completely sterile: no microflora was detected in the wipe samples, and this dynamics was observed for 7 days. The use of the disinfectant proposed stops the development of any microflora on the surface of technological equipment. The level of microbiological contamination of the finished meat product (chicken mince) after treating the equipment with plasma-chemically activated solutions has been studied, their peroxide concentrations being 100 to 700 mg/l. No pathogenic microflora (in particular, nocoliform bacteria and mould) was detected in the finished meat products obtained after the equipment was treated with the disinfectant solution at a concentration higher than 500 mg/l. Plasma-chemically activated aqueous solutions with the concentration of peroxides 500 mg/l are considered optimal for disinfection of the technological surfaces and equipment of meat processing enterprises, since they ensure complete removal of pathogenic microflora and allow obtaining a product free from pathogens.

Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant

The development of new functional food products ensuring the human health preservation and strength is an important growth direction of the food industry. The research aims at developing a recipe and production technology of sugar-free pastille confectionery (marshmallows) enriched with plant biologically active substances of black currant for patients with diabetes mellitus type 2. A man replaced sugar in confectionery with erythritol and isomalt mixture; and examined a sample of marshmallows with 100 % sugar replacement in comparison with traditional marshmallows on sugar using apple pectin. The researchers determined the optimal ratio of erythritol and isomalt sweeteners – 7 : 3. They developed the pastille product manufacture technology. There was an increase in the antioxidant activity indicator from 0.716 mmol-eq./dm3 to 2.269 mmol-eq./ dm3 when adding a black currant juice. The vitamin C content increased from 0.043 % to 0.857 %. Despite the increased humidity (19.6 %), the experimental marshmallow sample had good organoleptic indicators (average score – 4.39). Acceptable levels of microbiological contamination of a marshmallow sample based on sweeteners are maintained for 48 hours. The developed recipe will expand the confectionery products range for diabetic nutrition.

Evaluation of surface water quality in recreational areas, an integrative proposal of chemical and microbiological markers

ResumenEl cambio climático afecta a las interacciones entre los sistemas hídricos, los ecosistemas y la atmósfera. También aumenta el riesgo de la presencia de microorganismos que afectan a los sistemas que utilizan estos recursos. El impacto de la población sobre los recursos hídricos se ha hecho más evidente en los últimos años, destacando la estrecha relación entre los niveles de componentes inorgánicos así como la contaminación microbiológica del agua y la salud de la comunidad. La caracterización de las variables que dan cuenta de la contaminación del agua es un proceso complejo. En este trabajo se propone la cuantificación de nitritos y fósforo como marcadores químicos y la detección de coliformes fecales, adenovirus humanos genómicos y/o picobirnavirus y enterovirus humanos infecciosos como marcadores microbiológicos para la prevención de infecciones de origen hídrico en individuos expuestos a matrices acuosas superficiales por actividades recreativas.

DISINFECTION OF MARKETABLE EGGS BY PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS

Microbiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufacturing, selling, and consuming food products. It has been suggested that eggs should be disinfected by treating them with plasma-chemically activated aqueous solutions in order to reduce microbial contamination of the egg surfaces and remove salmonella from them. The surface of eggs is disinfected with aqueous solutions activated by non-equilibrium contact plasma with the different time of activation of these solutions. Plasma-chemically activated aqueous solutions act as high-quality disinfectants. They contain an active substance (hydrogen peroxide) with the concentration of 100 to 700 mg/l, and have pronounced antiseptic properties. The studies have revealed that with the use of plasma-chemically activated aqueous solutions as a disinfectant, the number of bacteria and fungi on the eggshell is significantly reduced. For example, E. coli and S. Enteritidis were not found in samples at the peroxide concentration as high as 100 mg/l, while the total bacterial contamination and pathogenic microflora under study (E. сoli, Asp. fumigatus, S. Enteritidis) were absent at 300 mg/l concentration of peroxides. Besides, our research included bacteriological studies of marketable eggs in storage. Thus, plasma-chemically activated aqueous solutions with the peroxide concentration 300 mg/l, besides destroying the pathogenic microflora completely (as evidenced by the total absence of QMAFAnM, CFU/cm3, S. enteritidis, E. coli, Asp. fumigatus in the studied samples), had a long-term disinfection effect: no pathogenic microflora appeared on the surface of the eggs within a month. This will allow extending the shelf life of marketable eggs. The studies of microbiological parameters of the dirty eggshells treated with plasma-chemically activated aqueous solutions have shown that the 400 mg/l concentration of peroxides allows getting rid of coliform bacteria, staphylococci, salmonella, spore-forming microflora, which makes a product saleable. The outward appearance of raw materials improves as well, which indicates a wide range of applications of the proposed technology of egg surface disinfection.

High-Efficiency Biocidal Solution Based on Radiochemically Synthesized Cu-Au Alloy Nanoparticles.

The use of nanotechnologies in the applied biomedical sciences can offer a new way to treat infections and disinfect surfaces, materials, and products contaminated with various types of viruses, bacteria, and fungi. The Cu-Au nanoparticles (NPs) were obtained by an eco-friendly method that allowed the obtaining in a one-step process of size controlled, well dispersed, fully reduced, highly stable NPs at very mild conditions, using high energy ionizing radiations. The gamma irradiation was performed in an aqueous system of Cu2+/Au3+/Sodium Dodecyl Sulfate (SDS)/Ethylene Glycol. After irradiation, the change of color to ruby-red was the first indicator for the formation of NPs. Moreover, the UV-Vis spectra showed a maximum absorption peak between 524 and 540 nm, depending on the copper amount. The Cu-Au NPs presented nearly spherical shapes, sizes between 20 and 90 nm, and a zeta potential of about −44 mV indicating a good electrostatic stability. The biocidal properties performed according to various standards applied in the medical area, in dirty conditions, showed a 5 lg reduction for Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus hirae, a 5 lg reduction for both enveloped and non-enveloped viruses such as Adenovirus type 5, Murine Norovirus, and human Coronavirus 229E, and a 4 lg reduction for Candida albicans, respectively. Thus, the radiochemically synthesized Cu-Au alloy NPs proved to have high biocide efficiency against the tested bacteria, fungi, and viruses (both encapsulated and non-encapsulated). Therefore, these nanoparticle solutions are suitable to be used as disinfectants in the decontamination of hospital surfaces or public areas characterized by high levels of microbiological contamination.

PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.

Assessment of microbiological quality of food preparation process in some restaurants of Makkah city.

Microbiological contamination of food processing surfaces and utensils increases considerably the risk of food-borne illnesses via cross-contamination. Hence, the safety of served meals and beverages can be evaluated through the assessment of the microbiological quality of food contact surfaces in food-serving establishments. This study carried out in Makkah city aimed to assess the microbiological contamination levels on food processing surfaces and utensils in 43 restaurants from the 9 main districts in the city. A total of 294 swab preparations were taken from 16 types of food contact surfaces including cutting boards, food containers, knives, serving dishes and other utensils were examined. Ninety samples (31%) showed more than 10 CFU/cm2 which were considered positive for microbiological contamination. Meat chopping devices and cutting boards were found as the most contaminated food contact surfaces (60% and 50%), while washed serving dishes and fridge handles were the least contaminated (21% and 18%). Microorganisms detected in the study were Klebsiella spp. (18.7%), Escherichia coli (17,7%), Staphylococcus aureus (4,4%), Pseudomonas spp. (1.7%), Proteus spp. (0.7%), Bacillus cereus (0.7%), and Candida sp. (0.3%). Klebsiella spp. and E. coli were observed in at least one sample from each of the sixteen different food contact surfaces. The incidence of restaurants with contaminated food contact surfaces was significantly variable among the different districts, with a value as high as 57% in the most affected district and 20% in the less affected. No contamination with Salmonella spp. or Listeria spp. was detected, however, the detection of Bacillus cereus, a toxin-forming microorganism, in two different restaurants underlines the need for continuous microbiological assessment to ensure standard sanitation levels in restaurants and catering establishments of Makkah city.