Total Aerobic Mesophilic Bacteria Research Articles

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.

The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.

Investigating wound healing and antimicrobial activity of terebinth extract and terebinth extract+oxytetracycline mixture in experimental wounds in mice

Objevtive: The aim of the study is to investigate the wound healing and antibacterial activity of terebinth extract and the mixture of terebinth + 3% oxytetracycline in experimental wounds in mice. Material-Method: The animal material of the study consisted of 18 mice. The animals were divided into 3 groups as control group (group I, n: 6), terebinth group (group II, n: 6), terebinth +oxytetracycline group (group III, n: 6). Wounds with a 1-cm2 diameter were induced on the back of the mice and infected with Staphylococcus aureus ATCC® 25923 reference strain. Treatment protocols of the groups were applied daily. Total aerobic mesophilic bacteria and S. aureus count was performed in the swab samples taken on days 3, 7, and 14 of the healing process. Results: In the study, it was found that wound healing process was completed the earliest in Group III (mean duration of 15.67±0.609 days), which was followed by Group II (18±0.73) and Group I (24.67±0.919), respectively. The healing period was statistically significantly shorter in Group II and Group III than in Group I (p<0.001). In the evaluation of aerobic mesophilic bacteria and S. aureus load, much less live bacteria were found in Group III compared to the other groups. In addition, the bacteria count in group II, in which terebinth extract was used, was less than that of the control group. Conclusion: Consequently, it was concluded that the extract of terebinth plant grown in Siirt region reduced the bacterial load in the wound area and accelerated the healing process.

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Efficiency on Lipid Oxidation Inhibition and Physicochemical Properties in Cooked Ground Beef During Refrigerated Storage

Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. Experimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. Results and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. Novelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

AbstractThis study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (L*, a*, b*, ), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast‐mold count (YM) were investigated. UP significantly affected TPC, L*, a*, b*, and , while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, L*, AA, CD, PC and PC%, and OT level affected TPC and b* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum L* as 21.3839, maximum a* as 5.5396, maximum b* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound‐ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound‐ohmic combination for juice processing on a large scale.

Corn processing by pulsed electric fields with respect to microbial inactivation and improvement of seed vigour

Pulsed electric field (PEF) treatment of corn grains to improve seed vigour and inactivation of endogenous microflora by energies ranging from 1.20 to 28.8 J were applied to determine effectiveness of applied energies on germination rate (GR), normal seedling rate (NSR), electrical conductivity (EC), ability to germinate under salt (100- and 200 mM salt) and cold (at 10 °C for 7 days and at 25 °C for 5 days) stresses. Moreover, the effect of PEF treatments was further investigated for the inactivation of total aerobic mesophilic bacteria (TAMB), total mold and yeast (TMY), and inactivation rate (%) of Aspergillus parasiticus. Increased energy provided 11.10 % increase in GR, 21.22 % increase in NSR, 95.50 % increase in germination at 10 °C for 7 days. Germination under stress conditions revealed 32.53 %, 68.35 %, and 76 % increase in germination at 25 °C for 5 days, under 100 mM- and 200 mM NaCI salt stresses. Inactivation on the mean initial TAMB and TMY were approximately 9.25 and 7.93 log, respectively, with 63.33 ± 0.22 % reduction in A. parasiticus culture. PEF treated corn seedlings had stronger and taller body formation with stronger roots. The most optimal processing parameters were detected as 300 Hz, 28.80 J, and 19.78 sec. PEF treatment carries a high potential to improve corn vigour with inactivation of surface microflora.

Bacteriological study of the sea urchin Paracentrotus lividus (Lamarck, 1816) gonads associated with seawater physico-chemistry and environmental factors in the Mediterranean Sea of Morocco

The preservation of marine ecosystems and the safety of harvested seafood have elicited global concern. In this study, we evaluated bacterial contamination levels in sea urchin Paracentrotus lividus gonads with relation to environmental factors and the physicochemical parameters of seawater. This investigation aimed to assess bacterial contamination levels of Total Aerobic Mesophilic Bacteria (TAMB), Enterobacteriaceae (ETB), Fecal Coliforms (FC), Staphylococcus aureus(STAPH), Escherichia coli (E. coli), and Salmonella spp. (SALM) in sea urchin gonads collected from the Tangier coast between December 2020 and November 2021, per Moroccan regulations (NM 08.7.040). Twenty-one physicochemical, environmental, and biological parameters were assessed in 360 samples of P. lividus from four seasons. The results of these parameters were processed using multivariate statistical approaches. It was found that almost all biological parameters had concentrations below Moroccan regulatory limits, except for FC in July (173 CFU/g). Furthermore, E. coli and SALM were absent. Principal component analysis (PCA) demonstrated that the F1 component was associated with a combination of environmental, microbiological, and anthropogenic factors. These associations contributed to 59.02% of all data variations and were strongly influenced by seasonality. The F2 component contributed to 26.33% of all data variations. These findings may aid decision-makers in the protection of public health in sensitive locations such as the Tangier coast in northern Morocco.

Surface defects due to bacterial residue on shrimp shell

The changes in the surface chemistry and morphological structure of chitin forms obtained from shrimp shells (ShpS) with and without microorganisms were evaluated. Total mesophilic aerobic bacteria (TMAB), estimated Pseudomonas spp. and Enterococcus spp. were counted in Shp-S by classical cultural counting on agar medium, where the counts were 6.56 ± 0.09, 6.30 ± 0.12, and 3.15 ± 0.03 CFU/g, respectively. Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM)/Energy dispersed X-ray (EDX) were used to assess the surface chemistry/functional groups and morphological structure for ChTfree (non-microorganism), and ChTmo (with microorganisms). ChTfree FTIR spectra presented a detailed chitin structure by OH, NH, and CO stretching vibrations, whereas specific peaks of chitin could not be detected in ChTmo. Major differences were also found in SEM analysis for ChTfree and ChTmo. ChTfree had a flat, prominent micropore, partially homogeneous structure, while ChTmo had a layered, heterogeneous, complex dense fibrous, and lost pores form. The degree of deacetylation was calculated for ChTfree and ChTmo according to FTIR and EDX data. The results suggest that the degree of deacetylation decreases in the presence of microorganisms, affecting the production of beneficial components negatively. The findings were also supported by the molecular docking model.

Microbiological Quality of commercial Soy Cheese (Tofu) Skewers and Determination of Critical Control Points during Production in the West Region of Cameroon

Background: In several cities of Cameroon, the consumption of soy cheese skewers commonly known as “soybean soya” is becoming very common in the streets. Its consumption is increasing thereby encouraging its local production using household methods. Food contamination from processing to consumption is becoming a serious health concern. Therefore, the purpose of this study was to ascertain the microbiological quality of soy cheese skewers sold in some markets and the Critical Control Points (CCPs) in the production process.
 Methods: Samples were collected in June and August 2022 from different vendors, stored in sterile plastic laminas and placed in a pack containing ice and taken to the laboratory for the determination of the microbiological quality. In order to determine CCPs based on microbiological hazard, samples of slurry, soymilk, fresh soy cheese, stewed soy cheese, and stewed soy cheese skewers were collected from different producers at different production steps and analyzed for microbial contaminations.
 Results: Results of samples collected from the markets indicated Total Mesophilic Aerobic Bacteria between 4.87 to 7.79 log Colony Forming Unit (CFU)/g, where 86% of the samples were higher than the normal; yeast and mold counts ranged from 2.84 to 5.91 CFU/g; staphylococci, and total coliforms ranged from 0 to 5.17 and 0 to 2.37 log CFU/g, present in 59 and 72% of samples, respectively.
 Conclusion: Most commercial soy cheese skewer samples showed poor microbiological quality. To reduce these contaminations, preventive measures should be put in place at CCPs (stewing and packaging on skewers) to ensure the safety of food.

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glacticacid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

Improved postharvest quality attributes of sweet and sour cherry by using low pressure UVC versus light-emitting diodes (LEDs)

The aim of this study was to evaluate the effects of LPUVC253.7 nm and LEDs405.5 nm light on sweet and sour cherries, to assess the potential of post-harvest illumination for fruit shelf-life and quality extension. Fresh cherries were treated at several doses (up to 1.56 kJ m−2) in a lab design chamber. Microbiological parameters, total phenolic content, antioxidant activity, and quality properties such as weight loss, color, pH, and total soluble solids content, were assessed before and after illumination and during storage time up to 24 days at 4 and 25 °C. Studies on inactivation of natural fruit microbiota and artificially inoculated potential spoilage bacteria Pseudomonas syringae and Aureobasidium pullulans were performed. A maximum reduction of 1.89 and 1.66 log on total aerobic mesophilic bacteria and total mold and yeasts was obtained after light illumination at 253.7 nm on spiked cherry fruits. Regarding fruit quality properties, both light (LPUVC253.7 nm and LEDs405.5 nm) illumination caused no change (p > 0.05) in quality parameters compared with non-treated fruits.Industrial relevance: There is an increasing global demand from consumers for agricultural products high nutritional quality with no or minimal chemical preservatives. Postharvest physical ultraviolet-C (UVC) treatment before or during cold storage can inactivate microbial contaminants, alleviate low-temperature damage, reduce postharvest decay, and extend shelf life of fruits while improving chemical safety. The present study indicated that post-harvest LPUVC and LEDs illumination of cherries can be used as a clean and environmental forthcoming process to extend the shelf-life of fruits with highly preserved quality.

La calidad higiénica de la leche cruda destinada al consumo humano en Argelia: Metaanálisis

The main goal of this article was to conduct a meta–analysis, to estimate the hygienic quality of the raw milk intended for human consumption and subsequently relative risk factors that may impact milk quality in Algeria. Weighted random–effects meta–analysis models were employed to analyze the data in this study. A total of 4,685 sampling results from 61 included studies, investigating the bacterial quality of raw milk across 35/48 Provinces in Algeria, from 2009 to 2022. In this meta–analysis, the average level of contamination by Total Aerobic Mesophilic Bacteria (TAMB) was 5.84 log10 CFU·mL-1. 95% CI [5.55–6.13]. The P–value was 0.001. The I2 test indicates the presence of substantial statistical heterogeneity across studies; (I2=86.26%, P&lt;0,001). No significant publication bias was observed using the funnel plots and Egger’s test (P=0.885). In this article TAMB values did not differ significantly among species (P&gt;0.05).The average contamination level TAMB was lower in milk samples collected from individual milking and farm tank milk (4.57 log10 CFU·mL-1 and 5.89 log10 CFU·mL-1), compared to those recorded in milk samples collected from the collector, dairy, and sales (6.59 log10 CFU·mL-1, 6.60 log10 CFU·mL-1, and 6.74 log10 CFU·mL-1, respectively). The contamination level of milk by TAMB was higher during summer and spring (6.80 log10 CFU·mL-1 and 6.70 log10 CFU·mL-1), compared to winter and autumn (4.27 log10 CFU·mL-1 and 5.64 log10 CFU·mL-1).

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups (control pasteurized milk cheese and control non-irradiated raw milk cheese). After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria (TAMB), coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4°C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi

IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.

Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.)

Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87–2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds.

Assessment of Microbial Quality of Local and Packaged Ice Creams

The aim of this study is to analyse the microbiological quality of packaged (made in patisseries, n=15) and local (made in local enterprises, n=15) ice cream samples for sale in Kahramanmaraş (Turkey) and to evaluate the results in the context of food safety. The samples were tested for the presence of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), yeast-mould, total coliform, and Escherichia coli. According to the communiqué on microbiological criteria by the Turkish Food Codex, 40% of the tested local ice cream samples and 23% of packaged ice creams had high TMAB levels. The count of TPAB in packaged ice creams was substantially lower (13 %), whereas its count in locally sold ice creams was rather high (73 %). While 73.3% of packaged ice creams contained an average of 37x102 cfu g-1 yeast, an average of 36x105 cfu g-1 yeast was identified in 93.3% of local ice creams. The overall coliform quantity must be less than 100 cfu g-1, according to the Turkish Standards Institute. Eight samples (53.3%) of packaged ice creams and local ice creams in Kahramanmaraş province were above the acceptable limits for coliform bacteria. Ice creams must not contain E. coli, according to TS 4265. However, E. coli was discovered in six samples (40%) of packaged ice creams and four samples (27%) of local ice creams. Consequently, it is believed that the microbiological quality of packaged and local ice cream samples sold in Kahramanmaraş is poor, which may have negative effects on public health.

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.

Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia.

A longitudinal design with a simple random sampling method was used to collect and compare microbial hygiene levels between the dry season (January to April) and wet season (June to August). A total of 456 milk and cottage cheese samples were collected from each site along the dairy value chain from three regions. Enumeration of total aerobic mesophilic bacteria (APC), total coliforms (TCC), and Escherichia coli (EC) was performed according to standard methods. Independent t-tests were employed to assess the significant variation at (p < 0.05) between the two seasons. The cumulative result of APC of 7.61 log cfu/mL and g and TCC of 3.50 log cfu/mL in the dry season were significantly higher than the wet season of 7.15 log cfu/mL and 2.49 log cfu/mL, respectively, whereas generic E. coli count (EC) was significantly higher in the wet season (0.70 log cfu/mL and g) than that in the dry season (0.40 log cfu/mL and g). The results of hygienic indicator microbial load significantly varied with season. Hence, hygienic milk production and handling practices that comprehend seasonal influence should be implemented to improve the safety of milk.

The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis

Abstract This meta-analysis aims to provide a comprehensive overview of the hygienic quality of meat in the context of Algerian meat production. A systematic literature search was conducted across various databases, yielding a pool of studies assessing the microbial contamination levels in different types of meat, including: poultry, beef, lamb, camel, sausages, and minced meat, within Algerian slaughterhouses and butcheries. A total of 25 studies met the inclusion criteria, with a combined sample size of 550 meat samples. The selected studies employed standardized methods for microbial enumeration: Total aerobic mesophilic bacteria (TAMB). The collected data were synthesized using random-effects meta-analysis models to estimate the pooled mean bacterial counts, as well as to explore potential sources of heterogeneity. The results of this meta-analysis, revealed considerable variation in bacterial counts across different meat types and sources. The overall pooled, mean bacterial count was 5.15 colony-forming units per gram (CFU.g−1), with significant heterogeneity observed (I² = 87.52 %, P &lt; 0.001). Subgroup analyses indicated that bacterial counts were notably higher in butcher shops, highlighting the need for targeted interventions to improve hygiene practices in these areas. Furthermore, sensitivity analyses were conducted to assess the influence of individual studies on the overall results, and publication bias was evaluated through a funnel plot. In conclusion, this meta-analysis provides valuable insights into the hygienic quality of meat in Algerian meat production, emphasizing the significance of TAMB as an informative indicator. The observed variations in bacterial counts underscored the importance of hygiene practices throughout the meat supply chain, from farm to consumer.

Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality.

Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm-1 of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 °C). The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL-1 GAE) and antioxidant activity (694-2091 μmol Trolox mL-1 ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (~9%) and lactic acid bacteria (~3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. © 2023 Society of Chemical Industry.