Number Of Aerobic Mesophilic Bacteria Research Articles

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

The effects of post-harvest spray treatments with essential oils (EOs) obtained from sage and aniseed on maintaining the quality of pears of the ‘Williams’ variety during storage was studied. Harvested pears were picked when they had reached their optimal maturity and underwent a treatment involving the application of aqueous solutions of glycerin, with varying amounts of sage essential oil (SEO) and aniseed essential oil (AEO). Weight loss during storage varied according to the treatment applied with the lowest values recorded for sage essential oil at concentrations of 300 ppm (6.24%) and 250 ppm (6.60%), respectively. Aniseed essential oil had a smaller effect on weight loss compared to sage essential oil. Fruit firmness was better maintained under the influence of the essential oil treatments, with those treated with sage essential oil standing out. The concentration of the essential oils that is used influences the antimicrobial activity of the post-harvest treatment that is applied, with higher essential oil concentrations leading to more pronounced decreases in the total number of mesophilic aerobic bacteria immediately after treatment (4.05 for SEO 200; 3.00 for SEO 300, respectively). The use of post-harvest techniques involving the application of aqueous solutions containing glycerol and essential plant oils by spraying can extend the shelf life of pear fruits.

Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)

Antimicrobial compounds used as post-harvest treatment of fruit and vegetables can extend their shelf life by reducing the rate of microbial growth. Essential oils extracted from herbs or spices can also enhance shelf life due to their antimicrobial nature. Tomatoes harvested at consumption maturity were treated by spraying with aqueous solutions of basil essential oil (BEO) and glycerol in different concentrations (50, 100, 150, 200, 250 and 300 ppm) and stored by refrigeration at 8 ∘C and 85% relative humidity. The BEO used was obtained by extraction from indigenous crops of Ocimum basilicum and was analyzed by GC-MS for discerning of the constituents present in it. The main components identified in BEO were: eucalyptol, linalool, estragol, eugenol methyl-cinamate, trans-α-bergamotene, germacrene D, γ-cadinene and T-cadinol. During storage, in order to highlight the effect of the applied treatment, the following were determined: dry matter (DM), total soluble content (TSS), total phenols content (TP), antioxidant activity (AOA), color, weight loss and total number of aerobic mesophilic bacteria (AMB) during storage. It has been shown that spraying the fruit with solutions of different concentrations of BEO has significant effects on weight loss, DM, TSS, TP, AOA, color and TAMB, during storage. The lowest TP value was found in the control and the variant treated only with 2.5% aqueous glycerol solution (52.18 mg/100 g fw GAE) and the highest value in the variants treated with concentrations of 200, 250 and 300 ppm BEO (54.37, 55.00 and 57.81 mg GAE/100 g fw). The highest AOA values were found in the 300 ppm BEO-treated variant (119.23 μmol TE/100 g fw). Spraying tomatoes with aqueous solutions of glycerol 2.5% and BEO at a dose of 250 ppm prolongs their storage while maintaining their quality for fresh consumption.

Bitlis İli Merkez İlçesindeki Ekmek Fırınlarının Hijyenik Durumu ve Yönetmeliğe Uygunluğu

Bread is a valuable food product that is accepted as a basic food throughout the world and is consumed frequently and lovingly. Bread, which meets a large amount of daily nutritional and energy needs in societies where it is consumed at every meal, has a long-term and labor-intensive production process. The physical structure, the technological equipment capacity, the hygienic condition of the bakeries where the breads are produced, and the professional knowledge and experience of the masters who produce the bread are the important factors affecting the bread quality. This research aimed to evaluate 50 bakeries operating in Merkez district of Bitlis province from different aspects. In this context, the general, technological and hygienic status of the bakeries, the socio-economic status of the personnel working in the bakeries, the compliance of the bakeries with the relevant regulation and the microbial quality of the ambient air in the bakeries were determined. It has been observed that some of the bakeries have negativities and deficiencies in terms of their general, technological and hygienic conditions, and that the social and economic rights of the personnel working in some bakeries are not fully given. In the evaluations made according to the Inspection and Control Form of the Workplaces Producing Food and Food Contact Substances and Materials within the scope of the Regulation on the Inspection and Control of Food Safety and Quality, it has been determined that there are bakeries that are not in compliance with the regulation in terms of some substances. It was determined that the total number of mesophilic aerobic bacteria and yeast-mold counts in the ambient air of the bakeries were below the limits specified in different sources. For healthy and reliable bread production, it is extremely important to provide the necessary technological equipment and hygienic conditions in the bakeries, to produce bread by professionally trained masters, and to regularly implement inspections/controls.

Farklı Çiftliklerden Elde Edilen Keçi Sütlerinde Sütün Bileşimi ve Mikrobiyolojik Özelliklerinin Belirlenmesi

Goat milk has a great importance for human nutrition considering its nutrient content. In addition, the demand for goat milk and products derived from goat milk has increased in recent years. However, the microbiological properties of milk can directly affect human health. In this study, it was aimed to determine the nutrient content and some microbiological properties of goat milk obtained from different farms. In the study, hand milking farms were determined. After milking, a sufficient amount of milk sample was taken and brought to the laboratory at +4°C. In the milk samples, the composition of the milk, the total number of aerobic mesophilic bacteria, the number of yeast-mold and coliform bacteria were determined. The highest protein, lactose and solids ratio (%) was obtained in milk samples taken from farms 2 and 4. The highest fat content in milk was determined in the sample taken from farm 4. It was observed that the milks of farms 2, 3 and 4 had similar mineral substance amounts. Total aerobic mesophilic bacteria (PCA) count (191×104), yeast-mold (PDA) count (42×103) and coliform bacteria (VRBA) count (710×102) were determined in farm 2. As a result, in terms of some milk components were determined statistical differences between farms. The main difference is in terms of milk hygiene. However, it was determined that the milk showed significant changes in terms of microbiological properties according to the farms from which they were obtained. It can also be said that these changes may affect the health of people who directly or indirectly consume these milks.

Synergistic effects of modified atmosphere packaging and cinnamaldehyde on bioactive compounds, aerobic mesophilic and psychrophilic bacteria of pomegranate arils during cold storage

BackgroundReady-to-eat pomegranate arils are very perishable. In this research, the effect of packaging with two kinds of films fumigated with cinnamaldehyde (0, 100, 150, and 200 μL L−1), evaluated on bioactive compounds and microbial contamination of pomegranate arils during cold storage.ResultsPolyethylene + polyester (PE + PES) film containing cinnamaldehyde, preserved lightness (L*), and chroma index (C*) as compared with biaxial-oriented polypropylene (BOPP) film containing cinnamaldehyde. Anthocyanin content and phenolic compounds decreased during storage. PE + PES film containing cinnamaldehyde caused a significant delay in decreasing the trend of total antioxidant activity (TAA) during storage. The lowest number of aerobic mesophilic bacteria and psychrophilic bacteria were related to PE + PES film containing cinnamaldehyde.ConclusionsPackaging with PE + PES film containing 200 μL L−1 cinnamaldehyde was the best treatment for preservation of bioactive compounds and extending the shelf life of pomegranate arils up to 25 days. This new packaging technique is promising for the preservation of pomegranate ready-to-use arils.Graphical

The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage

Fresh-cut apples provide consumers convenient, fresh, ready-to-eat product. However such products are susceptible to browning and microbiological spoilage which occurs very quickly after processing. Due to their antimicrobial properties, essential oils have a potential stabilizing effect on fresh-cut products, but could have undesirable effects on their color or taste. The aim of this study was to investigate the effect of laurel essential oil (LEO) treatment at different concentrations (25, 75, 125 and 175 mg L-1) on the shelf-life (aerobic mesophilic bacteria count) and physical (soluble dry metter, pH, color, texture) and sensory characteristics of fresh-cut apples during 10 days of storage at 8 °C. Number of aerobic mesophilic bacteria decreased with the increase of LEO concentration and it slightly increased with the increase of storage time. In general, samples treated with 75 mg L-1 LEO had the lowest and samples treated with 175 mg L-1 LEO the highest soluble dry matter, while pH trend was vice versa. Soluble dry matter, pH, and firmness increased during storage. Apples treated with 75 mg L-1 LEO after 10 days of storage showed the least color change. This study showed that LEO can be used to preserve and enrich sensory characteristics of fresh-cut apples, especially at a concentration of 75 mg L-1. Generally, this LEO concentration can be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, color parameters and firmness.

Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)

This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect of the rosemary plant on some quality parameters and storage time of bonito fish with tomato sauce stored for 510 days at room temperature was determined by sensory, physical, chemical and microbiological freshness control methods. Nutrient composition analyses were performed in bonito fish before the canning process. Crude protein, crude oil, moisture and crude ash values were found to be, 23.125±1.062%, 2.783±0.339%, 72.717±0.652% and 1.150±0.212%, respectively. The amount of carbohydrates was determined as 0.275 g/100 g, the amount of energy was determined as 157.43 kcal/100 g. During storage, the total amount of volatile basic nitrogen (TVB-N), the number of thiobarbituric acid (TBA), pH, water activity (aw), the total number of aerobic mesophilic bacteria (TAMB), the total number of yeast and mold (TYM) were calculated. When TBA, pH, aw and microbiological analyzes were evaluated, both groups did not exceed the consumption limit values during the storage period. But in the research, the antioxidant effect of rosemary was clearly seen.

Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.

Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses

The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling time and microbial safety. Eviscerated tom turkeys were randomly picked from a local turkey processing plant and subjected to chilling in one of the 3 chilling solutions: 1) 0% NaCl/0.5°C (ice slurry control), 2) 4% NaCl/−2.41°C, and 3) 8% NaCl/−5.08°C. The turkey carcasses in subzero saline solutions were chilled more efficiently and reduced the chilling time over the carcasses in ice slurry solution. No significant difference was observed for carcass chilling yield and fillet cooking yield regardless of chilling method (P > 0.05). The number of mesophilic aerobic bacteria (MAB), Escherichia coli (E. coli), and total coliform cells were significantly reduced in the carcasses chilled in subzero saline solutions over the icy control, except MAB in 4% NaCl/−2.41°C (P < 0.05). Based on these results, the chilling of turkey carcass in subzero saline solution appears to improve carcass chilling efficiency and bacterial reduction, especially Gram-negative bacteria such as E. coli and total coliforms.

Antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in bioactive coatings on chicken meat shelf life

The environmental hazards of polymer packaging have increased the tendency to use the biodegradable composites. Due to the use limitations of synthetic antioxidants and antibiotics, the use of alternative natural products has been developed. In this study, the antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in the bioactive coatings on the shelf life of chicken meat were evaluated and compared with propyl gallate. For this purpose, an experiment was conducted in a completely randomized design with five experimental treatments including the uncoated chicken fillets (control), fillets coated with 8% sodium caseinate, sodium caseinate-based coated enriched with thyme extract (1.5%), cumin extract (1.5%), and propyl gallate (100 ppm) and three replications for 10 days at refrigerator temperature. The results showed that the use of sodium caseinate coating reduced the number of aerobic mesophilic bacteria, psychrophilic bacteria, thiobarbituric acid index, peroxide value, and total volatile nitrogen compounds of the fillets during storage. The use of plant extracts and propyl gallate increased the antioxidant and antimicrobial efficiency of the bioactive coatings. At the end of storage period, the fillets coated with sodium caseinate- cumin extract showed the lowest amount of aerobic mesophilic and psychrophilic bacteria and the total volatile nitrogen compounds (p <0.05) with no statistically significant difference with the bioactive coatings containing propyl gallate. Therefore, the bioactive coating of sodium caseinate containing cumin and thyme extracts can be used to increase the shelf life of chicken fillets at the refrigerator storage for at least 10 days.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.

ObjectiveThe aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.MethodsSlices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.ResultsMarinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey.ConclusionThe use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

MICROBIOLOGICAL QUALITY OF MINCED MEAT AND MEAT PREPARATIONS

Microbiological examination of food is one of the most important control processes in food production and trade. In that way, we provide safe food on market, but also the consumption of foods and the prevention of diseases that can be transmitted by food contaminated with microorganisms. The aim of this study was to examine the microbiological status of minced meat and meat preparations in the period from years 2014 to 2020. Microbiological examinations included Salmonella spp., Escherichia coli and the total number of aerobic mesophilic bacteria. ISO standard were used to isolate microorganisms (BAS EN ISO 6579-1, BAS ISO 16649-2, BAS EN ISO 4833- 1). A total of 9,942 samples of minced meat and meat preparations (kebabs, burgers, grilled sausages) were tested. It was determined that 10.66% of the samples did not meet the microbial criteria. The most commonly isolated pathogens were Escherichia coli in 11.60% and Salmonella spp. in 1.93% samples. The higher number of aerobic mesophilic bacteria (86.65% of samples) indicates bad hygiene and a potential rapid spoilage of the product.

Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

This study aimed to determine the changes in the quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during the cold storage (4±1 °C). Saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids dominant in meagre fish were found to be palmitic acid, oleic acid, and linoleic acid, respectively. pH values fluctuated during storage in sous vide samples. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV, and Oregano SV groups. The total number of mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) on the 42nd day did not exceed the limit values in the Control SV, Rosemary SV, and Oregano SV groups. During the cold storage, lactic acid bacteria, yeast, and mold were not detected in sous-vide cooked groups. It has been determined that rosemary and oregano extracts improve the sensory quality of the product in taste and smell.

Influence of Nisin and Lysozyme on the Shelf Life of Hot-smoked Rainbow Trout Fillets (Oncorhynchus mykiss) during Storage at 4 °C

Hot-smoked rainbow trout (Oncorhynchus mykiss) fillets with vacuum packaging are an important export source and the manufacturers recommend a shelf life of 21 d at 4 °C. This time is very short in terms of the shelf life of packaged foods. In this study, nisin and lysozyme (0.5 and 1% w/v, respectively) were used in order to prolong the shelf life of hot-smoked rainbow trout by adding them to the brine (8–10 ˚C, 10 h). Five treatment groups were formed, including the control group. Samples (105) were hot-smoked at 72 ˚C and vacuum-packaged. The effect of nisin and lysozyme (0.5 and 1% w/v) on the chemical [(pH, total volatile basic nitrogen (TVB-N), peroxide, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFAs)], microbiological [total number of aerobic mesophilic bacteria (TMAB), number of lactic acid bacteria (LAB), total number of coliform bacteria (TCB), total number of psychrophilic bacteria (TPB)], and sensorial properties were investigated during storage at 4 °C for 42 d. TVB-N, TBARS, and FFA values were evaluated. The most favorable results among the treatment groups for the chemical analysis were observed in groups treated with nisin (1 and 0.5%, respectively) followed by lysozyme-treated groups (1 and 0.5%, respectively), and the control group. Nisin and lysozyme showed the most important effect microbiologically and extended the shelf life of the samples from 21 d to 42 d at 4-˚C storage. The sensory analyses suggested that nisin and lysozyme treatments did not have a negative impact on the organoleptic properties of samples. Natural antimicrobials (nisin and lysozyme) reduced the TMAB, TCB, and TPB. As a result, it was determined that nisin and lysozyme can be used to increase the quality characteristics and shelf life of hot-smoked rainbow trout fillets instead of synthetic antioxidants and additives.

Microbiological Contamination of Fresh Chicken Meat in the Retail Stores

The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of aerobic mesophilic bacteria were found in the swabs of the arm (butcher A-8.15 × 102 CFU/ml), butcher (B-17.88 × 102 CFU/ml) and the smallest in the packaging material (0.03 × 102 CFU/ml). Comparing the results of the first and thirtieth sampling day was a visible decrease in the number of aerobic mesophilic bacteria and Enterobacteriaceae for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of aerobic mesophilic bacteria during the first sampling was the highest in the drumstick samples (4.75 × 103 CFU/ml) slightly less in the samples of the wing (3.78 × 103 CFU/ml) in the butcher A, in the same time in the butcher B was 3.82 × 103 CFU/ml. Microbiological analyzes samples of the thirtieth day showed that Escherichia coli has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than the first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.

Microbiological Quality of Table Eggs Sold at Different Sales Location

In this study, we will compare the microbiological quality of table eggs and aim to shed light on consumer preferences in terms of egg safety. Totally 150 eggs randomly selected and grouped into three groups from 225 eggs which have been purchased 5 different market+brand (in cooler cabinet), grocery+brand (open) and bazaar (village egg). A total number of Mesophilic Aerobic Bacteria (TMAB), total mold-yeast, Enterobacteriaceae and Salmonella spp. loads were determined by using commercial kits. According to the research results, market eggs shell had the lowest load in terms of TMAB and Mold-Yeast (P≤0.05), but higher Enterobacteriaceae load (P>0.05). Salmonella spp. determined in one sample from the village and 2 samples from grocery eggs, but none from market eggs. TMAB and total mold-yeast amount were found to be highest in village egg albumens. Market egg albumens and yolk samples were detected free from microorganisms. The results of the analysis show that it would be more safety to prefer market eggs from the cooler cabinets with cold chains. It is necessary to be more careful about village egg consumption because of their microorganism load which can penetrate into eggs by outdoor sale conditions like heat and moisture.

The magic world of whiskey microbiota

Modern metagenomics techniques in combination with next generation sequencing are increasingly used for research of numerous environments inhabited by diverse microbiota. In the present study we focused on a rather unusual environment for their growth, a forgotten bottle of blended Scotch whiskey. Whiskey is a world-known popular spirit, traditionally produced in a series of steps comprising malting of barley, fermenting the malt to an alcoholic wort, distilling and at least 3-year long maturation in oak casks, followed by filtration. In the process, notably in the fermentation, microorganisms play a crucial role. However, we were primarily interested in potential microbiological and chemical changes that might have taken place over the years while the half-empty whiskey bottle was left open. We found that only a very low number of aerobic mesophilic bacteria survived in it while the ethanol content decreased from 40 % to approximately 30 %. Interestingly, the metagenomics analysis showed there was a large and diverse microbial community present in the forgotten whiskey. Among the most abundant microorganisms were members of human commensal microbiota, some potentially disease-causing and also food spoiling bacteria, in particular genus Pseudomonas. Surprisingly, we even found a non-negligible number of typically environmental bacterial species.

Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso

Milk and dairy products play an important role in human nutrition in Burkina Faso as in several developing countries. This study aimed to describe the curdled milk process in the Central region of Burkina Faso through a monitoring of the production and to study the biochemical and microbiological characteristics of raw milk and curdled milk. Microbiological and biochemical characteristics of the products were determined using standard methods. Biodiversity of lactic acid bacteria in curdled milk was determined using (GTG) 5-PCR and 16S rRNA gene sequencing. Processing of curdled milk takes place in calabashes or plastic containers, without heat treatment of raw milk. The fermentation is spontaneous and lasts for 24 - 48 h at ambient temperature. Biochemical analysis showed a low mean pH of curdled milk (4.34 ± 0.10) compared to that of raw milk (6.47 ± 0.02). Dry matter (DM), protein and lipid contents were respectively 7.85%; 16.96 g/L DM and 37.11 g/L DM for raw milk while those of curdled milk were 15.85%; 20.85 g/L DM and 27.03 g/L DM. An increase from 0.22 to 0.37 g/L DM of phosphorus and from 1.10 to 2.46 of calcium was observed with the fermentation. However, iron and zinc contents obtained were 0.55 mg/L DM and 1.97 mg/L DM for raw milk and 0.27 mg/L and 1.6 mg/L for curdled milk, respectively. Microbiological analyzes indicated a high number of aerobic mesophilic bacteria for raw milk (1.9. 107 UFC/mL) as for curdled milk (3.9. 108 UFC/mL). In addition, Enterobacteriaceae counts from raw milk and curdled milk were higher than the acceptable limit of 102 CFU/mL for dairy products. Lactobacillus fermentum, Enterococcus durans/feacium, Lactococcus lactis, Lactobacillus helveticus and Enterococcus feacalis were the predominant species identified in the curdled milk.

Microbiological quality of kitchens sponges used in university student dormitories

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

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

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