Yeasts And Molds Research Articles

Determination of microbial contamination in raw milk, processed milk and yoghurt consumed in Mbarara city, western part of Uganda

he microbial composition of milk serves as a key indicator of its quality. While its nutritional value is significant, the inherent nature of milk also makes it an ideal environment for the proliferation of microorganisms, some of which lead to human illnesses, while others contribute to the spoilage of milk, making it unsafe for consumption. This research therefore aimed to assess the bacterial contamination content in raw milk, UHT and yoghurt, a total of 36 samples were gathered from various retailers, markets and supermarkets across Mbarara city. Contaminated milk and its products are accountable for human dairy related illnesses. This cross-sectional study was conducted to assess micro bacterial contamination and the presence of selected milk-borne zoonotic pathogens. The study involved 36 samples of milk and milk products mainly raw milk, UHT, or processed milk and yoghurt. Laboratory analysis conducted included Total Plate Count (TPC), Yeasts and molds (YM), staphylococcus, salmonella and coliform, as well as detection of Escherichia coli (E coli), biochemical tests including gram staining were employed to isolate and identify bacteria in these samples. The findings indicated the presence of these types of bacteria in raw milk, Staphylococcus spp (25%), Salmonella spp (33.3%), YM (41.6%), TPC (50%), coliforms (33.3%) and E.coli (25%), for UHT milk the percentage was Staphylococcus spp (0%), Salmonella spp (16.6%), YM (8.3%), TPC(16.6%), coliforms (16.6%) and E.coli (8.3%), finally for yoghurt the results were Staphylococcus spp (8.3%), Salmonella spp (8.3%), YM (16.6%), TPC (25%), coliforms (16.6%) and E.coli (0%). In conclusion, the detection of microbial contamination in raw milk and milk products suggests inadequate sanitary practices and poor storage practices. Products that are contaminated by these pathogenic organisms when consumed may result in food poisoning and a proper awareness among the stakeholders and consumers regarding possible outcomes of consuming contaminated food items is necessary. keywords: Milk, Yoghurt, Food poisoning, Microorganisms, Contamination

Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage

ABSTRACT Drying process was used in this study as a preserving method of octopus quality during storage. Octopus vulgaris quality attributes in terms of pH, water activity, color properties, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), total viable count, and yeast and molds (YM) were evaluated. Samples were dried under sun drying and convective air drying and stored at ambient temperature. During storage, TVBN and TMA obtained were within the recommended level for good quality of dried samples. Accelerating shelf-life test was evaluated based on TVB-N, TMA, and YM, with shelf lives of 388 and 603 days for convective air drying and sun drying, respectively.

Microbiological and physico-chemical changes in lotus seeds as influenced by ultraviolet radiation

Lotus seeds are sensitively perishable and browning. However, few publications have emphasised on the application of UV-C treatment. The purpose of this work was to assess the potential effect of UV-C irradiation on the physico-chemical and microbiological quality of lotus seeds during storage at 4℃ for 8 days. The UV-C exposure times of 5 mins and 10 mins were evaluated. The results showed that the total viable count of 10 mins-UV-C treated lotus seeds met the standard quality of Thai Industrial Standards Institute (TISI) crispy lotus seeds (TCPS 490-2547) (≤ 3 log CFU/g) although the yeast and mould of all treatments were not affected by UV-C radiation (> 1 log CFU/g). Moreover, the reduction level of browning degree was not affected by UV-C, whereas the accumulation of phenolic content and the delay of product softening were found in the UV -C treated sample for 10 mins when compared with the control treatment. Consequently, the UV-C treated for 10 mins could be used as a promising approach to control the growth of total bacterial count in lotus seed product during storage at 4℃.

Study of the Physicochemical, Nutritional and Microbiological Quality of Toedo Candies Produced in Ouagadougou, Burkina Faso

In Burkina Faso, the pulp of the baobab tree (Adansonia digitata) is mainly used to produce fruit juices or candies called toedo candies. Teodo candies are produced and sold in the markets and popular with the people. However, there is little data on the physicochemical, nutritional and microbiological characteristics of teodo candies produced in Ouagadougou. Thus, this study aimed to evaluate the physicochemical, nutritional and microbiological characteristics of these teodo candies. To carry out the study, 9 samples of toedo candy were taken from different producers in the city of Ouagadougou. The physicochemical and microbiological characteristics were determined by standard methods. Mineral contents were determined by flame spectrometry. The results obtained show that the toedo candies have an average ash content of 1.3±0.21 to 1.9±0.06%, a titratable acidity of 0.131±0.001 to 0.168±0.002%, a pH varying from 3.87±0.10 to 3.91±0.10, a water content from 3.84±0.00 to 16.06±0.14% and a dry matter (DM) content of 84.04±0.14 to 96.16±0.00%. In addition, this study revelead that these samples are rich in micronutrients such as : iron (49.30 to 127.50 mg/100 g DM), magnesium (3.53 to 42.38 mg/100 g DM), zinc (1.37 to 14.92 mg/100 g DM) and calcium (17.60 to 43.30 mg/100 g DM). Microbiological analyzes indicate the presence of total mesophilic aerobic flora (TMAF), yeasts and molds (YM) and coliforms in the samples analyzed with loads of 2.2x103 to 4.9x104 CFU/g, ˂10 to 2.0x102 CFU/g and ˂10 to 5.0x102 CFU/g respectively. For all the germs studied, 11.11% of the samples were of unsatisfactory quality, 44.44% of acceptable quality and 44.44% of satisfactory quality.

Assessment of the Sanitary Quality of Precooked Cereal-Based Foods Produced in Ouagadougou, Burkina Faso

Small-scale cereal-based food production companies have recently been growing in Ouagadougou. The promoters of these companies do not always apply good hygiene practices (GHP) during their activities, which can lead to the production of food of unsatisfactory quality, which can threaten the health of consumers. In view of this observation, this study was initiated with the aim of assessing the sanitary quality of four pre-cooked cereal-based foods produced in Ouagadougou's city. Thus, 27 samples of these foods (rice and maize couscous, millet and sorghum dèguè) were collected and sent to the laboratory. Microbiological and physico-chemical analyses using standard methods were performed on these samples. The results obtained show that for all the samples of the four foods, the pH varies from 6.20±0.02 to 7.79±0.01 while the water content varies from 4.80±0.72% to 9.19±0.01%. The dry matter content of the samples was between 90.00±0.01% and 95.20±0.07%. The water and oil absorption capacities of the samples vary from 130.26±5.10% to 162.02±4.20% and from 90.09±0.00% to 115.05±7.03% respectively. The loads of Total Aerobic Mesophilic Flora (TAMF) and Yeasts and Molds (YM) vary, respectively, from 1.33±0.71x102 CFU/g to 1.24±0.54x104 CFU/g and from <10 CFU/g to 2.20±0.14x103 CFU/g. For most samples, total coliforms (TC) and Thermotolerant Coliforms (TTC) loads were less than 10 CFU/g. Salmonella-Shigella was absent from all samples. Referring to the standards, for all the germs studied, 100% of the rice couscous samples, 83.34% of the millet dèguè samples, 66.66% of the sorghum dèguè samples, and 77.78% of the maize couscous samples presented satisfactory microbiological quality.

Effect of argon-based modified atmosphere packaging storage on Manouri cheese

Manouri cheese was packaged in modified atmosphere packaging (MAP) of 30% CO2/70% N2 (N2-MAP group) and 30% CO2/70% Ar (Ar-MAP group) and stored under fluorescent light at 4 °C for 4 months. The total viable counts (TVC), lactic acid bacteria (LAB) were significantly (P <0.05) increased, while the yeasts and moulds (YM) remained unchanged in N2-MAP and Ar-MAP groups during storage. The TVC, LAB or YM counts were not significantly (P >0.05) different between both examined groups throughout storage. The lipid hydroperoxides (PV) and malondialdehyde (MDA) levels were significantly higher or lower (P <0.05), respectively, in Ar-MAP as compared with N2-MAP on the 3rd and 4th month of storage, indicating lower lipid oxidation. N2-MAP group presented L∗ values significantly lower (P <0.05) than Ar-MAP group on the 3rd and 4th month. Sensory attributes were scored with significantly (P <0.05) higher scores in Ar-MAP than N2-MAP group on the 3rd and 4th month of storage.

Preservative effect of pomegranate-based marination with β-resorcylic acid and cinnamaldehyde on the microbial quality of chicken liver

Chicken liver is considered a delicacy in the Middle East where pomegranate molass is commonly used as a salad dressing and in marinade recipes. Marinated chicken liver is a common entrée and represents a value-added product compared to the otherwise unmarinated liver which commands a lower price. The aim of this study was to investigate the inhibitory effects of a pomegranate-based marinade alone or following the addition of cinnamaldehyde or β-resorcylic acid on the spoilage microorganisms present in chicken liver during storage for 14 d at 4°C or under mild temperature abuse conditions (10°C). The pH and microbial populations of total plate count (TPC), lactic acid bacteria (LAB), Pseudomonas spp. (PS), yeast and mold (YM), and Enterobacteriaceae (EN) were tested during the storage period and the shelf life was determined (defined as 107 log cfu/g). Sensory analysis was also conducted. The pH increased by a greater extent in unmarinated samples as compared to marinated samples (with or without antimicrobials) upon storage. The initial TPC, LAB, PS, YM, and EN microbial populations in the chicken liver were 3.85 ± 0.79, 3.73 ± 0.85, 3.85 ± 0.79, 3.73 ± 0.87, and 3.69 ± 0.23 log cfu/g, respectively. The marinade decreased the microbial populations by 2 to 4 log cfu/g. The marinade and antimicrobial mixture decreased the microbial populations by 3 to 4 log cfu/g. Except for 1 sample, none of the marinated chicken liver samples with or without antimicrobials reached the end of shelf life even up to 14 d of storage at both 4°C and 10°C. The overall sensory score was rated around 6/9 for the treated samples.

Modeling of the inactivation kinetics of aerobic mesophiles and yeasts and molds natural microbiota in nonthermal plasma-treated pineapple (Ananas comosus) juice.

The nonthermal plasma (NTP) technology is a promising nonthermal technology that can be employed for pasteurization of fruit juice. The effect of NTP on the natural microbiota, namely, aerobic mesophiles (AM), and yeasts and molds (YM) in pineapple juice were examined in the experimental range of 25-45kV up to 10min treatment time. At an applied voltage of 45kV, the AM and YM count reductions of 4.7 and 4.1logcfu/mL were obtained at the end of the 14-min treatment. The inactivation kinetics of microbes were attempted to be explained using nonlinear models, including Weibull+tail, Geeraerd, log-logistic, Coroller, and Cerf. The residual population (Nres ) model parameter in the Geeraerd model explained the tailing behavior of microbes. Furthermore, the estimated values for the scale parameter and destruction rate constants were used to describe the sensitive and resistant percentages of the microbial population. According to statistical parameters (R2 : 0.978-0.999, RMSE: 0.034-0.277) and validation indicators (accuracy factor: 1.013-1.152, bias factor: 0.985-1.12), all models performed well. Akaike's theory was used to select the best-fit model, and the Coroller model was shown to be the most accurate one for AM and YM, exhibiting the lowest Akaike increment (Δi =0). PRACTICAL APPLICATION: Nonthermal plasma may be used as an alternate nonthermal process for this product in order to meet customer appeal for safe and nutritious juice with minimal processing. The goal of this work was to produce a nutritious and safe pineapple juice by using nonthermal processing.

Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes

Jaggery, a traditional nutritive sweetener made from sugarcane juice, is contaminated due to poor handling during processing and storage. The study focuses on decontamination of jaggery using microwave (420–700 W, 30–60 s), infrared (80–90 °C, 4–12 min), and pulsed light treatment (1600–2200 V, 5–120 pulses). The process efficacy was compared based on microbial quality and physicochemical parameters. Microbial quality represents the reduction of aerobic mesophile (AM), yeast and mold (YM), and inoculated Saccharomyces cerevisiae. A maximum log reduction of 2.17, 2.04, and 2.78 for AM, YM, and S. cerevisiae, respectively, was observed during pulsed light (PL) treatment at 1.70 kJ/cm2 fluence. AM was the most resistant microbial entity, and PL irradiation demonstrated a maximum linear inactivation rate (k) of 17.5 s−1 and minimum non-linear decimal reduction time (δ) of 0.3 min. IR treatment at 90 ± 5 °C caused the maximum change in physicochemical properties, thermal stability, functional groups, and crystallinity index of jaggery. Microwave (MW) heating at 700 W showed maximum improvement in total phenolic content (TPC), minimum change in colour, and fastest inactivation of YM and S. cerevisiae. Finally, PL treatment exhibited better overall microbial safety, enhanced TPC, and minimum modifications in jaggery's thermal, chemical, and structural aspects.

Microbial Load of Fresh Blueberries Harvested by Different Methods.

Currently, more and more growers are transitioning to the use of over-the-row machine harvesters for harvesting fresh market blueberries. This study assessed the microbial load of fresh blueberries harvested by different methods. Samples (n = 336) of 'Draper' and 'Liberty' northern highbush blueberries, which were harvested using a conventional over-the-row machine harvester, a modified machine harvester prototype, ungloved but sanitized hands, and hands wearing sterile gloves were collected from a blueberry farm near Lynden, WA, in the Pacific Northwest at 9 am, 12 noon, and 3 pm on four different harvest days during the 2019 harvest season. Eight replicates of each sample were collected at each sampling point and evaluated for the populations of total aerobes (TA), total yeasts and molds (YM), and total coliforms (TC), as well as for the incidence of fecal coliforms and enterococci. The harvest method was a significant factor (p < 0.05) influencing the TA and TC counts, the harvest time was a significant factor influencing the YM counts, while the blueberry cultivar was an insignificant (p > 0.05) factor for all three indicator microorganisms. These results suggest that effective harvester cleaning methods should be developed to prevent fresh blueberry contamination by microorganisms. This research will likely benefit blueberry and other fresh fruit producers.

Hygiene status of blueberry harvest containers cleaned and sanitized with various approaches

This study examined the hygiene status of blueberry harvest containers cleaned/sanitized with various approaches. Each of four blueberry facilities in Georgia or Oregon was visited twice during the 2021 harvest season. Swab samples from used berry lugs (UL), cleaned/sanitized lugs (CL), used handpicking buckets (UB), and cleaned/sanitized buckets (CB) in Georgia (n = 160) and from used berry flats (UF) and cleaned/sanitized flats (CF) as well as UB and CB in Oregon (n = 160) were collected. The populations of total aerobes (TA), total yeasts and molds (YM), and total coliforms (TC), as well as the incidences of fecal coliforms (FC), and enterococci (EC) were determined. In Georgia, the UL and UB had significantly (P < 0.05) higher TA and YM counts than their cleaned/sanitized counterparts. FC and EC were detected in 1.3% or 3.8% of the samples. In Oregon, UB had significantly higher mean YM and TC counts than CB. FC and EC were detected in 3.8% or 10.6% of the samples. Containers soaked in chlorinated water with manual washing/scrubbing seemed cleaner than those washed in a washing machine with un-chlorinated water. Chlorination of water in the washing machine after each use was, nevertheless, more effective than manual washing.

Impact of sanitizer application on Salmonella mitigation and microbiome shift on diced tomato during washing and storage

This study examined the shift in Salmonella and indigenous microbiota on diced tomato after washing with three different sanitizers and during post-wash cold storage. Roma tomatoes were inoculated with a Salmonella cocktail (initial level ∼ 5.6 CFU g−1), diced and washed along with uninoculated diced tomato in simulated flume wash water with sanitizers, including 10 mg L−1 free chlorine (FC10), 90 mg L−1 peracetic acid (PA90), PA90 in combination with a proprietary acidified surfactant blend (PS90), and unsanitized control (CK). Salmonella, total mesophilic aerobic bacteria (MAB), and yeast and mold (YM) populations on both inoculated and uninoculated samples were measured before and after washing, and during storage at 4 °C. 16S rRNA amplicon sequencing was also performed to determine the shift in bacterial microbiome. Washing with all tested sanitizers, especially PS90 (> 4 log Salmonella reduction), reduced Salmonella and MAB populations on inoculated diced tomatoes. Additionally, application of sanitizers mitigated Salmonella cross-contamination onto uninoculated samples. PS90 treatment inhibited the proliferation of most dominant bacteria on diced tomatoes during storage, including Erwiniaceae, Curtobacterium, Pantoea, Erwinia and Enterobacterales, which may benefit product quality and safety.

Development and characterization of herbal Kulfi (Ice Cream) using Tulsi, Ginger,and Clove

Herbs and spices are used for imparting flavor, thearoma of the products and also possess various therapeutic properties like anti-stress, anti-hypertensive, anti-tumor, anti-oxidant, anti-microbial, and anti-inflammatory properties. The present study was aimed to develop herbal kulfi using tulsi paste, ginger juice, and clove extract and the effects of the addition of herbs on its compositional, physicochemical properties, nutritional parameters, sensory attributes, and microbial quality. Initial trials were conducted to adjudge the most acceptable levelsusing tulsi paste (2.5%, 5.0% and 7.5%), ginger juice (2.0%, 3.0%and 4.0%) and clove extract (2.0%, 3.0% and 4.0%). An optimized herbal kulfi was developed using 2.5% tulsi paste, 2.0% ginger juice, and 4.0% clove extract. The kulfi prepared without anyaddition of tulsi, ginger, and clove was treated as control. The optimized herbal kulfi reported a fat content of 12.0%, protein3.53 %, total solids 42.80%, ash 1.0233%, carbohydrate 23.04%.The developed herbal kulfi reported 10.01% anti-oxidant activity and total phenolic content of 56.96 mg GAE/100g. The products possess a good level of anti-oxidant and total phenolic content. The herbal kulfi conforms to the FSSA requirements for ‘kulfi’. The standard plate count was found 3.85 cfu/g. The yeast andmold and coliform count were absent in the product as per FSSA standard.

이산화염소 및 저온 플라즈마 가스 살균 및 MAP 처리가 파프리카의 저장 중 품질과 미생물학적 변화에 미치는 영향

This study was conducted to investigate the effect of packaging methods and sterilization treatment on storability and microbial control in paprika fruits. When treated with chlorine dioxide gas for 3, 6, and 12 hours and cold plasma gas for 1, 3, and 6 hours, and then packed in a carton box and stored in a 8 ± 1oC chamber for 7 days, chlorine dioxide treated 12 hours and plasma treated 6 hours was prevented the development of E·coli and YM(yeast and mold). Accordingly, the control was treated with chlorine dioxide for 12 hours and plasma for 6 hours, packed using a carton box and 40,000 cc·m-2·day-1·atm-1 OTR film (MAP), and stored in a 8 ± 1oC chamber for 20 days. Fresh weight loss rate during storage was less than 1% in the MAP treatments, and the visual quality of the MAP treatments was above the marketability limit until the end of storage. There was no difference in the contents of oxygen, carbon dioxide, and ethylene in the film. In the case of firmness, the chlorine dioxide treatments was low, and the Hunter a* value, which showed chromaticity, was highest in the Plasma 6h MAP treatment. Off-odor was investigated in the MAP treatments, but it was very low. The rate of mold growth on the fruit stalk of paprika was the fastest and highest in the chlorine dioxide treated box packaging treatments, and the lowest in the chlorine dioxide treated MAP treatments at the end of storage. The aerobic count in the pulp on the storage end date was the lowest in the plasma treated box packaging treatments, the lowest number of E·coli in the chlorine dioxide treated MAP treatments, and the lowest yeast & mold in the chlorine dioxide treated box packaging treatments. As a result, for the inhibition of microorganisms during paprika storage, it is considered appropriate to treat plasma for 6 hours before storage regardless of the packaging method.

Microbial load on fresh peaches and hand gloves collected from selected packing facilities in Georgia

Duplicate peach samples were collected from the dumping and weighing areas of four fresh peach packing lines in Georgia at 0, 3, and 6 h into the packing process on 3 random packing days per operation in the summers of 2018 and 2019, along with duplicate glove samples from peach sorters and packers at the manual sorting and weighing areas. The samples were analyzed for the population of total aerobes (TA), total yeasts and molds (YM), and total coliforms (TC), as well as the incidence of thermotolerance coliforms (TTC) and Enterococci (EC). Not affected by sampling time, peach samples from the weighing area had significantly higher (P < 0.05) TA, YM, and TC counts and >5 or 3 times higher incidence of TTC or EC than those from the dumping area. The counts of TA, YM, and TC on hand gloves from peach sorters and packers were similar, but they were significantly higher at the 3 and 6 h sampling points than at the 0 h sampling point. Among analyzed glove samples, 39.39% and 7.58% tested positive for TTC or EC. Thus, packing line hygiene and hand gloves worn by peach handlers could be possible sources of fresh peach contamination.

Comparative microbial analyses of hydroponic versus in-soil grown Romaine lettuce obtained at retail

The overarching goal of this study was to assess the microbiological profile of hydroponically grown Romaine lettuce and in-soil Romaine lettuce (organic and conventional). Thirty-six samples of hydroponic lettuce, seventy-two samples organic lettuce (thirty-six bagged lettuce and thirty-six non-bagged lettuce), and thirty-six conventionally grown lettuce was purchased from retail stores. A portion of each sample was analyzed for aerobic bacteria (APC), coliforms and E. coli, and yeasts and molds (YM). Another portion of each sample was enriched for Salmonella, E. coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, and confirmed with RT-PCR. No statistical differences were found in the microbial profile (P > 0.05) between the different farming practices. The APC, coliforms, E. coli, and YM counts were similar across bagged samples. The results demonstrated that APC and E. coli were significantly higher (P<0.05) in organic non-bagged samples compared to other practices. Salmonella and L. monocytogenes were detected in some organically and conventionally grown lettuce samples but were only detected in 3 hydroponically grown lettuce samples. This study indicated that hydroponically grown lettuce obtained at retail may have food safety risks similar to organic and conventional systems. These findings highlight the need for food safety training and educational programs.

3M™ Petrifilm Yeast and Mold Count Plate for the Enumeration of Yeasts and Molds in Dried Cannabis Flower: AOAC Official MethodSM 997.02.

The 3M™ Petrifilm™ Yeast and Mold (YM) Count Plate is a sample-ready culture medium system that contains nutrients supplemented with antibiotics, a cold-water-soluble gelling agent, and an indicator system that facilitates yeast and mold enumeration. The 3M Petrifilm YM Plate was validated for enumeration of yeast and mold in dried cannabis flower through the AOAC Emergency Response Validation process. The performance of the 3M Petrifilm YM Plate was compared to that of Dichloran Rose Bengal Chloramphenicol (DRBC) agar. Matrix data were normalized by log10 transformation, and performance indicators included repeatability, difference of means, and inclusivity/exclusivity. These studies demonstrated that the 3M Petrifilm YM Plate method detects and enumerates yeasts and molds from cannabis flower at low, medium, and high contamination levels, and the average log counts at 20-25°C for 5 days were equivalent to the average log counts of the DRBC reference method. In strain studies, 59 out of 60 yeasts and molds produced typical colony morphology on 3M Petrifilm YM Plates. Of the nontarget bacterial strains tested, 38 out of 39 strains were not detected on 3M Petrifilm YM Plates. The 3M Petrifilm YM Plate is a reliable method for the enumeration of live yeast and mold in dried cannabis flower. The 3M Petrifilm YM Plate allows for detection of yeast and mold within 5 days of incubation. The sample-ready plates can be incubated at 20-25°C and can be stacked up to 20 plates, thus providing user flexibility and saving incubator space.

Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage

Commercial Japanese quail ( Coturnix c, japonica) eggs were stored for 0, 30, 60, 90, and 120 d at 4°C to determine the effects of storage on egg quality. Total aerobic microorganisms ( APC ) and yeast and mold ( YM ) were recovered from the same eggs using 3 different methods, including an eggshell surface rinse, eggshell crush rinse, and contents enumeration. Both APC and YM on eggshell surfaces decreased by 87% (0.9 log reduction) from 0 d to 120 d of storage. APC from crushed eggshells ranged from 2.4 to 3.1 log cfu/egg. YM were not detected in crushed eggshells until 120 d of storage where levels were 1.3 log cfu/egg. Aerobic microorganisms were found in contents of eggs stored 30, 60, or 90 d, but no YM were not detected in egg contents. Albumen pH increased from 0 to 30 d of storage (pH 8.91–9.22). Similarly, the largest decrease in albumen height was between 0 (3.9 mm) and 30 d (3.4 mm) before decreasing to 2.5 mm after 120 d storage. Yolk pH also increased with longer storage times, but the most significant increase occurred between 90 and 120 d of storage (0.49 pH unit increase). Similarly, Haugh units ( HU ) decreased with longer storage time, with the most significant changes occurring between 90 and 120 d of storage where HU decreased by 3.7. Overall, quail eggs stored for up to 120 d at 4°C had HU values above 72, placing them at AA grade by USDA standards. Findings may be of commercial interest to quail egg producers as a part of their marketing strategy.

Multi-criteria Decision-making Technique Approach to Assess the Microbial Quality and Safety of Fresh-cut Salads Sold at Retail in Istanbul, Turkey

The goal of this study was to investigate the microbial quality and safety of fresh-cut salads sold in restaurants that were located at Esenler, Fatih, Besiktas, Uskudar, Kadikoy and Umraniye in Istanbul, Turkey. In total, 180 samples were assayed for microbiological analysis including enumeration of total aerobic mesophilic (TMAB), aerobic psychotropic (AP) bacteria, yeast and mold (YM), fecal coliforms bacteria, Escherichia coli, Staphylococcus aureus, isolation of Salmonella spp. and Listeria monocytogenes. Meanwhile, a coagulase test was conducted out for S. aureus. Technique for order preference by similarity to ideal solution (TOPSIS)-based multi-criteria decision-making technique (MCDM) approach was used to rank six districts in terms of microbial count. The enumeration of TMAB in Esenler, Fatih and Besiktas ranged from 4.34 to &gt;7.48 log CFU g-1, 3.69 to &gt;7.48 log CFU g-1 and 4.05 to &gt;7.48 log CFU g-1, respectively. However, the enumeration of TMAB in Uskudar, Kadıkoy and Umraniye ranged from 2.57 to &gt;7.48 log CFU g-1, 4.01 to &gt;7.48 log CFU g-1 and 4.24 to &gt;7.48 log CFU g-1, respectively. The enumeration of AP, YM and S. aureus ranged from 2.00 to &gt;7.48 log CFU g-1, 2.00 to &gt;7.48 and 2.00 to 6.13 log CFU g-1, respectively. Coagulase-positive staphylococci were found in 43 samples. When total coliforms counts were calculated for the samples, Esenler had the highest count (3588.1 MPN/g). The highest and lowest count of fecal coliform was found in Esenler and Fatih, respectively. E. coli was isolated 7.22% in samples. Salmonella spp. and L. monocytogenes were not found in any of the samples. According to TOPSIS, Esenler had very bad values of TMAB and AP, S. aureus, coliform and fecal coliform. As for YM, Fatih had the worst scores. Uskudar was found as the best district considering the count of all microbial groups. On the other hand, it has been discovered that the microbial safety of fresh-cut salads sold in Istanbul is adequate for consumption.

Microbiological profile and modeling the survival of Escherichia coli ATCC 25922 in Amlou: A traditional Moroccan spread food

This study was carried out to assess the bacteriological profile and to model the combined effects of physicochemical parameters on Escherichia coli ATCC 25922 levels in Amlou, a typical Moroccan traditional spread food made with argan oil, sweet almonds, and honey or sugar. Microbiological analyses of the samples (n = 44), collected from different traditional producers, included total viable count (TVC), total coliforms (TC), fecal coliforms (FC), E. coli, lactic acid bacteria (LAB), yeasts and molds (YM), Staphylococcus aureus, Salmonella, and Listeria spp. The results showed that 61% of samples met the Moroccan hygiene standards for vegetable paste spreads, with contamination levels of 4.21, 2.94, 2.38, 1.87, and 1.50 log cfu/g for TVC, YM, TC, FC, and E. coli, respectively. S. aureus was detected in 6.82% of Amlou samples, while Salmonella and Listeria spp. were not detected in any of the analyzed samples. On the other hand, the effects of water activity (aw) (0.44, 0.50, 0.53), temperature (23, 30 °C), and pH (5.5, 6.5) on the kinetics parameters, inactivation rate (IR, log cfu/g/d), and shoulder period (SP, d) of E. coli ATCC 25922, were investigated. The survival curves generated under different conditions were fitted using the Baranyi model. Secondary modeling for the combined effects of aw, temperature, and pH on the survival parameters was carried out using a polynomial equation. Finally, the goodness of fit was assessed for the survival kinetics of E. coli. Root mean square error (RMSE) and standard error of prediction (%SEP) obtained were 0.20 and 10.22% for IR and 0.24 and 40.01% for SP. These models can provide an estimate of E. coli inactivation in Amlou. Further studies should consider other factors such as argan oil concentration and amount of protein before being applied to ensure food safety for E. coli control in Amlou.