Total Aerobic Plate Count Research Articles

Development of Dietetic Misti Dahi (Indian Yoghurt) Using Natural and Artificial Sweeteners

Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural sweetener like honey. In the present study natural and artificial sweetener sources (honey and sucralose, respectively) were used to replace sucrose in part or completely to develop low calorie fat reduced misti dahi, an Indian yoghurt. Effect of sweeteners on setting time, proximate composition, microbiological quality and calorific value of mistidahi, and sensory quality were analysed as per the standard methods. Protein and total solids (TS) content decreased from 4.22 to 3.96% or 4.39 to 4.23% in honey or sucralose and from 24.20 to 21.99% in honey or 21.57 to 16.70% in sucralose, respectively with increase in honey or sucralose used to replace sucrose in mistidahi, while fat content was variable. Microbiological analysis revealed that with an increase in the content of honey, the total aerobic plate count (TAPC) of mistidahi tended to show an increase, while for sucralose containing samples a decreasing trend in TAPC in mistidahi was noted.

Effects of Moringa oleifera Leaf Powder on the Growth Performance, Meat Quality, Blood Parameters, and Cecal Bacteria of Broilers.

The effect of dietary inclusion of Moringa oleifera leaf powder (MLP) on the growth, meat quality, carcass characteristics, hematobiochemical profile, and cecal bacteria of broiler chicken was investigated in this research trial. In this study, 192-day-old Arbor Acre broiler chicks were assigned in a completely randomized design to three groups: control, antibiotic, and MLP. A standard basal diet was given to the control group, while the antibiotic group received 75 mg/kg chlortetracycline, and the MLP group received 100 mg/kg M. oleifera leaf powder supplemented basal diet. Each group was further divided into eight replicates consisting of eight birds each, and the trial ran for 35 days. Among the groups, the MLP-fed broilers achieved the highest final body weight (FBW), average daily gain (ADG), and average daily feed intake (ADFI). Notably, the FCR for the whole experimental period was lower in the MLP group, indicating a more efficient use of feed for growth. Supplementation of MLP with basal diet significantly increased (p < 0.05) the weight of thighs and drumsticks relative to live weight %, while the spleen and abdominal fat weight (% of live weight) were significantly decreased (p < 0.05). Adding MLP to the diet improved the meat quality of broilers, as indicated by the highest pH of meat at 45 min and the lowest cooking loss (%) observed in this group. MLP exhibited hypocholesterolemic and hypolipidemic effects, with the lowest total cholesterol and triglyceride levels compared to non-supplemented groups. The hematological profile revealed that the MLP group exhibited the highest RBC count and Hb level, while also showing the lowest H/L ratio. Moringa supplementation significantly (p < 0.05) modulated the cecal bacterial population, reducing pathogenic E. coli and Shigella spp. while increasing beneficial Lactobacillus spp. and the total aerobic plate count (TAPC). In conclusion, Moringa oleifera leaf powder (MLP) can be used as a natural feed supplement for promoting the growth, meat quality, healthy blood, and sound health of broilers.

Total aerobic plate count and onion (Allium cepa) root tip assay using banana (Musa acuminata x balbisiana) Pseudostem accumulated water with thin-layer chromatography as confirmatory test

Cancer is a group of diseases characterized by the uncontrolled growth of abnormal cells. It can originate from any of the trillions of cells in the human body. Normally, cells grow and divide as needed, but cancer disrupts this process, causing abnormal cells to multiply uncontrollably. According to Monda et al. (2021), the pseudostem of the banana tree possess anticancer activities due to the phytochemicals present, which is why the researchers want to determine whether the accumulated water inside the banana pseudostem also holds the potential to become an alternative anti-cancer treatment. The researchers utilized total aerobic plate counting and Allium cepa root tip assay for the researchers to evaluate the potability of the banana pseudostem accumulated water and assess its inhibitory properties for cell growth, respectively. Based on the findings of the study, the total number of aerobic plates is too numerous to be counted (TNTC) and from the ANOVA analysis conducted, there was no significant difference among the cell growth inhibition. To verify this result, thin-layer chromatography was used to determine if there are any phytochemicals present within the sample possessing anticancer properties. No phytochemicals with such characteristics were identified. In conclusion, the banana pseudostem accumulated water is not a suitable alternative for anticancer medications. The researchers recommended considering other factors that might affect the quality of the sample. They also suggested subjecting the data to a more in-depth analysis, such as examining the Mitotic Index and chromosomal aberrations, to obtain more specific information.

Storage implications on the microbiological quality of some locally manufactured pharmaceuticals

Pharmaceutical products non-sterile are expected to have a minimal microbial load which must not exceed the limits as stated in pharmacopoeia monographs. This study attempted to evaluate storage implications on the microbiological quality of some non-sterile pharmaceutical products manufactured locally in some states in south east Nigeria. Twenty brands of pharmaceutical products comprising 13 tablets, 5 capsules and 2 suspension procured from patent medicine and local drug markets in Aba and Enugu states were stored at room temperature (25oC) for 6 months. Microbial growth was evaluated at 0 and 6 months using standard microbiological procedures including Total aerobic bacteria plate count, isolation, characterization and identification of microbial contaminants. The results from the study showed that 55% and 30% of the pharmaceutical products had bacteria and fungi contamination at 0 month which increased to 70% and 50% at 6 months storage period respectively. Statistical analysis showed there was a significant increase (p &lt; 0.05) in growth of micro-organisms at 6 months for both bacteria and the fungi/moulds (p &lt; 0.05). The isolated bacteria were Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli while the fungi include Trichosporonasahii, Curvularia bothriochloae, Candida albicans, Candida parapsilosis. All contaminated samples had microbial counts above the British Pharmacopoeia (BP) acceptabl limit of 103 and 102 CFU/ml for bacteria and fungi respectively. This can be attributed to poor adherence to current Good Manufacturing Practice (cGMP) by the manufacturers. Thus, it is recommended that manufacturers adhere strictly to cGMP and storage conditions stated on these pharmaceutical products followed strictly during distribution and storage to reduce the levels of microbial contamination.

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation

Cheonggukjang, a traditional Korean fermented seasoning, contains biogenic amines (BAs). This research aimed to explore the effects of soybean cultivar, strain, and temperature on BAs formation during Cheonggukjang fermentation. Moisture, pH, total aerobic plate count, and protease activity were measured. Free amino acids (FAAs) and BAs were determined by high-performance liquid chromatography. Total FAA and BA contents tended to increase with fermentation time. Total BAs in the samples initially ranged from 112.65 to 153.05 mg/kg and ultimately increased to 155.72–614.28 mg/kg at 25 °C and 201.95–738.39 mg/kg at 37 °C, respectively. Bacillus licheniformis-inoculated samples had the highest total BA content (over 400 mg/kg) after 96 h of fermentation. Final histamine content in cv. ‘Somoktae’-made samples generally exceeded that in samples produced by the other two cultivars. These findings indicate that soybean cultivar, strain, and fermentation temperature all play pivotal roles in controlling the contents of BAs in Cheonggukjang.

Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines

Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood.&#x0D; This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonella spp. in 200 seafood samples purchased from several retail outlets in Ozamiz City, Philippines. Different samples analyzed using standard microbiological techniques were clam, shrimp, squid, and fish (anchovy and oil sardines). The Vibrio species identified and isolated were V. parahaemolyticus (47%), V. cholerae (16%) and V. alginolyticus (9%). Thirty percent (30%) of the samples analyzed were positive for S. aureus and 9% of the samples were contaminated with Salmonella sp. The total aerobic plate count mean log10 cfu/g of clams, shrimps, head/gills, intestine of fish (oil sardine, anchovy), and squids were considered as medium to high risk of transmitting pathogenic bacteria. Moreover, the clams and head/gills of oil sardines were considered to be at medium to high risk of transmitting pathogenic V. parahaemolyticus. The findings revealed that seafood samples analyzed microbiologically were loaded with potentially pathogenic bacteria. This result is of public health concern because these organisms are documented as causes of food-borne diseases.

Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture

Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture (Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)) together with a probiotic Lacticaseibacillus rhamnosus (LR) wild-type strain (probiotic yogurt; PY). As a control, yogurt manufactured with only the starter culture (ST, LB) was used (conventional yogurt; CY) The survival of all three lactic acid bacteria (LAB) species (ST, LB, and LR) was monitored throughout the products’ shelf life (storage at 4 °C for 25 days), and also following exposure to a static in vitro digestion model (SIVDM). The population dynamics of total aerobic plate count (APC), Enterobacteriaceae, yeasts and molds grown in both yogurts were also determined. The total antioxidant activity (AA) of yogurts was comparatively determined using in parallel two different assays, whereas the Folin-Ciocalteu assay was used to determine their total phenolic content (TPC). At each sampling day, yogurts were also evaluated for their pH, titratable acidity (TA) and main sensory characteristics. The population of probiotic LR remained stable during the shelf life (and above 108 CFU/g). Yogurt starters (ST, LB) were not detected following SIVDM, whereas LR (in PY) presented a reduction of about only one log. The AA and TPC of PY were found significantly higher than that of CY (P < 0.05). At the end of storage (25th day), neither pH nor TA differed significantly between the two yogurt types, while no fungal growth was observed in the PY. Consumer sensory analysis did not reveal important differences between the two yogurt types during their shelf life. To sum up, the novel yogurt was able to deliver to consumers a high number of probiotic cells (>108 CFU/g), presented increased antioxidant power, had an expanded shelf life, and maintained its good sensory attributes.

Bacteriological Examination of Deboned Turkey Meat in Gharbia Province

The present work was carried out to evaluate the microbiological quality of deboned turkey meat from the retail outlets in Gharbia province via determination of Aerobic bacterial count (ABC), coliforms count (CC) and isolation and identification of Salmonella, Staphylococcus aureus, Escherichia coli So, this study was carried out on a total of 100 sample of deboned turkey meat including Breast muscle and Thigh muscle of turkey samples (50 of each) that, were collected from local markets of Tanta University Garbia province –Egypt. All samples were transported without delay in a frozen state to the laboratory of animal health research institute – Tanta. Samples were subjected to bacteriological investigations. it was recorded that total bacterial counts showed a higher level of aerobic plate counts showed a higher level of total aerobic plate count observed in Thigh muscle (5.9×109) than the Breast muscle (2.5×106), While, the coliforms count showed a higher mean level observed in Thigh muscle (9.9×106) than the Breast muscle (2.8×105),The Salmonella counts showed a higher incidences observed in Breast muscle (18 %) than the Thigh muscle (12 %), The Escherichia coli counts showed the higher incidences of Escherichia coli count observed in thigh muscle (16 %) than the breast muscle (12 %). While, the higher level of Staphylococcus aureus counts observed in Thigh muscle (16 %) than the Breast muscle (12 %). While present results on the PCR results cleared that, the PCR for detection of Escherichia coli the Photograph of agarose gel electrophoresis of multiplex PCR Gave positive results for stx1 at (614 bp), stx2 at (779 bp) and for eaeA (890 bp) genes for characterization of Enteropathogenic Escherichiacoli. The higher incidences of Enteroppathogenic Escherichia Coli genes observed in stx1 (4 %) followed by stx2 (5 %) and eae A gene (1 %), While, the PCR results of Salmonella Spp cleared that, the agarose gel electrophoresis of multiplex PCR cleared that, the genes for salmonellae includes stn (260 bp), hilA (497 bp) and fimH (1008 bp) virulence genes for characterization of Salmonella species. The genes responsible for pathogenicity of salmonellae includes stn observed in (3 %) of examined samples, followed by hilA (4 %) and fimH 85 %) of examined samples. While, our results on the Staphylococcus aureus cleared that, the Photograph of agarose gel electrophoresis of multiplex PCR of genes responsible for pathogenicity of Escherichia coli includes sea (120 bp), seb (478 bp), sec (257 bp) and sed (317 bp) enterotoxin genes for characterization of S. aureus. The lanes of positive Staphylococcus aureus strains gave positive results for sea gene, seb gene, sec and sed genes. This study concluded that turkey meat possess a higher number of microorganisms like Salmonella, Staphylococcus aureus, Escherichia coli. Also, the presence of Salmonella, Staphylococcus aureus, Escherichia coli in turkey meat products may be due to unsanitary conditions, cross-contamination and post-processing contamination during handling, packaging, storage, distribution and selling on the other hand application of Hazard Analysis and Critical Control Point System (HACCP) which control the technological line of the production at all points from the farm to table to produce a safe product fit for human consumption.

Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes, and Population Levels of Food Safety Indicator Microorganisms in Retail Raw Chicken Meat and Ready-To-Eat Fresh Leafy Greens Salads Sold in Greece.

The presence of microbial pathogens in foods compromises their safety resulting in foodborne illnesses, public health disorders, product recalls, and economic losses. In this work, 60 samples of chilled raw chicken meat and 40 samples of packaged ready-to-eat (RTE) fresh leafy greens salads, sold in Greek retail stores (butchers and supermarkets), were analyzed for the presence of three important foodborne pathogenic bacteria, i.e., Campylobacter spp., Salmonella spp., and Listeria monocytogenes, following the detection protocols of the International Organization for Standardization (ISO). In parallel, the total aerobic plate count (APC), Enterobacteriaceae, total coliforms, Escherichia coli, and staphylococci were also enumerated as hygiene (safety) indicator organisms. When present, representative typical colonies for each pathogen were biochemically verified, following the ISO guidelines. At the same time, all the Campylobacter isolates from chicken (n = 120) were identified to the species level and further phylogenetically discriminated through multiplex and repetitive sequence-based (rep) polymerase chain reaction (PCR) methods, respectively. Concerning raw chicken, Campylobacter spp. were recovered from 54 samples (90.0%) and Salmonella spp. were recovered from 9 samples (15.0%), while L. monocytogenes was present in 35 samples (58.3%). No Campylobacter was recovered from salads, and Salmonella was present in only one sample (2.5%), while three salads were found to be contaminated with L. monocytogenes (7.5%). The 65% of the Campylobacter chicken isolates belonged to C. jejuni, whereas the rest, 35%, belonged to C. coli. Alarmingly, APC was equal to or above 106 CFU/g in 53.3% and 95.0% of chicken and salad samples, respectively, while the populations of some of the other safety indicators were in some cases also high. In sum, this study unravels high occurrence percentages for some pathogenic and food safety indicator microorganisms in raw chicken meat and RTE fresh leafy greens salads sold in Greek retail, highlighting the need for more extensive microbiological control throughout the food production chain (from the farm/field to the market).

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon.

Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potential risk associated with CS salmon is their high levels of sodium salt. Excess dietary intake is associated with serious health complications. In the present study, anti-listerial bacteriocin (nisin), P100 bacteriophages (Phageguard L, PGL) and fermentates (Verdad N6, P-NDV) were evaluated as commercial bio-preservation strategies for increased control of L. monocytogenes in standard (with NaCl) and sodium-reduced (NaCl partially replaced with KCl) CS salmon. Treatments of CS salmon with nisin (1 ppm) and PGL (5 × 107 pfu/cm2) separately yielded significant initial reductions in L. monocytogenes (up to 0.7 log) compared to untreated samples. Enhanced additive reductions were achieved through the combined treatments of nisin and PGL. Fermentates in the CS salmon inhibited the growth of Listeria but did not lead to its eradication. The lowest levels of L. monocytogenes during storage were observed in nisin- and PGL-treated CS salmon containing preservative fermentates and stored at 4 °C, while enhanced growth was observed during storage at an abusive temperature of 8 °C. Evaluation of industry-processed standard and sodium-replaced CS salmon confirmed significant effects with up to 1.7 log reductions in L. monocytogenes levels after 34 days of storage of PGL- and nisin-treated CS salmon-containing fermentates. No differences in total aerobic plate counts were observed between treated (PGL and nisin) or non-treated standard and sodium-reduced CS salmon at the end of storage. The microbiota was dominated by Photobacterium, but with a shift showing dominance of Lactococcus spp. and Vagococcus spp. in fermentate-containing samples. Similar and robust reductions in L. monocytogenes can be achieved in both standard and sodium-replaced CS salmon using the bio-preservation strategies of nisin, PGL and fermentates under various and relevant processing and storage conditions.

Microbiological quality of microgreen seeds purchased from online vendors and evaluating seed decontamination techniques available online

This study aimed to assess the microbiological quality of microgreen seeds purchased online, including the levels of total aerobic plate counts (APC), Escherichia coli/coliforms, mold &amp;amp; yeast, and the presence of Salmonella spp. and Listeria monocytogenes. Additionally, seed decontamination practices commonly found online were evaluated, involving soaking in water only (SDW), 3% hydrogen peroxide (H), and a “poor man's solution” (HV; a mixture of 3% hydrogen peroxide and 5% acidity white vinegar with water), with or without heat treatment at 50 and 60°C for 20 and 40 h. The effectiveness of these treatments was evaluated using Amaranth (AM), Borage (BO), and Carrot (CA) seeds in reducing Enterobacteriaceae, coliforms, and mold &amp;amp; yeast, along with examining the germination rate. A total of 102 samples composed of 14 species were purchased from online vendors, and the microbial levels tested were significantly different among the seed species (p &amp;lt; 0.05). Among the species, BO, CA, and Onion (ON) seeds exhibited the highest APC levels (4.99–5.37 log CFU/g), which was significantly higher than the APC of Arugula, Cabbage, Mustard, Kale, and Pea seeds (p &amp;lt; 0.05). The coliform population of BO (3.77 ± 0.68 log CFU/g) was significantly higher than in other species. The 10-min soaking of AM, BO, and CA in H significantly reduced the microbial levels (p &amp;lt; 0.05), and the subsequent heat treatment at 60°C for 20 h further enhanced microbial reduction (total 1.2–3.4 log reduction by heat and soaking). The germination rates were not significantly affected by the different treatment combinations (p &amp;gt; 0.05). This study provides scientifically-validated data for small-scale and home growers to ensure the safety and improve the quality of microgreens.

Efficacy of bokashi-composting methods and quality assessment of organic fertilizers on spinach (Spinacia oleracea L.)

Raw materials of corn stalk and Japanese watercress at four volumetric ratios of 4:1, 3:1, 2:1, 1:2 were composted for 40 days using compost (PP compost) and bokashi (PP bokashi) methods. The quality of organic fertilizer products as solid (RComp) and liquid (LComp &amp; LBoka) was analyzed for physico-chemical properties and initially evaluated for spinach (Spinacia oleracea L.) in a pot study. The single-factor experiment was arranged in a completely randomized design with seven treatments and three replications. The treatments differed in application rates, types and dilution of liquid organic fertilizers. The PP compost had a thermophilic phase (t &gt; 40oC) lasting for 15 days, which was three times longer than the PP bokashi. Accordingly, RComp(2:1) had a high EC (electrical conductivity) value (3.8 mS/cm) and organic matter (77.7%), and macronutrient concentrations of total N, available phosphorus and potassium were 26.3 g/kg, 13.6 g P2O5/kg and 63.0 g K2O/kg, respectively. Total aerobic plate counts in LComp(2:1) reached 2.5 × 107 CFU/mL. Meanwhile, L Boka(1:2) had an EC value of 19.8 mS/cm, and nutrient concentrations of total N, available phosphorus and potassium were 0.35 g N/kg, 0.09 g P2O5/kg and 9.93 g K2O/kg, respectively. Total humic and fulvic acids in LBoka(1:2) reached 2,300 mg/kg. The results of the trial rate of 0.5 kg RComp/m2 as a single or combined application with LComp(2:1) and LBoka(1:2) at diluted concentrations of total dissolved solids (TDS) 500 ppm gave a similar performance of plant heights, number of leaves, and yields of 1,278.9 - 1,425.7 g/m2, and were significantly different from those of the control treatment (526.8 g/m2).

Microbial analysis of the production line for roasted seaweed snacks

Roasted seaweed snacks are getting popular worldwide. To reveal the main origins of microorganisms present in the roasted seaweed snacks, samples of raw materials, finished products, and environment (both food-contact and nonfood-contact surfaces) were collected from four plants. The total aerobic plate (APC), coliform, and mold counts of these samples were analyzed and the selected samples were also used for 16S rRNA sequencing. Results showed that dried laver contained the highest levels of APC among all raw ingredients, ranging from 2.72 to 6.95 Log CFU/g. Crushed pumpkin seeds and almond flakes had the highest coliform (up to 5.57 Log CFU/g) and mold counts (up to 2.16 Log CFU/g). The addition of seasoning to seaweed sandwich snacks increased the total microbial loads. The roasting process decreased the APC, coliforms, and mold counts of seaweed snacks by 0.22–1.73 Log CFU/g, >0.18- >2.46 Log CFU/g, and >0.18- >0.88 Log CFU/g respectively. The 16S rRNA sequencing analysis showed that the microbiota of roasted seaweed snacks was closely correlated with that of dried laver and the microbial load of roasted sandwich seaweed was primarily from the dried laver while less from microorganisms present in the processing plant environment and line workers.

A meta-analysis of the effects of gamma irradiation on biochemical and physical characteristics of honey

Gamma irradiation can be used to sterilize honey products. Many previous reports related to biochemical, physical characteristics and antibacterial activity on irradiated honey have not been combined into one quantitative report. Therefore, this study was conducted to determine the effects of gamma irradiation on biochemical and physical characteristics of honey. The source of data in meta-analysis study was conducted on search engines (Scopus®, PubMed®, and Google scholar®), searched with “irradiation”, “gamma”, and “honey” as keywords. Data on gamma irradiation dosage and characteristics of honey were extracted from 12 articles and 44 studies (control vs. irradiated honey). The meta-analysis results showed that gamma irradiation reduced moisture content (p < 0.01). However, gamma irradiation had no effect on viscosity, sugars, total soluble solids, and ash content. It is interesting to note that gamma irradiation significantly increased flavonoid and phenolic compounds (p < 0.01). Gamma irradiation also reduced the level of microorganism in honey (p < 0.01), as reported in total aerobic plate count variable. In summary, except for moisture and vitamin C, gamma irradiation did not influence biochemical characteristics of honey. Gamma irradiation also had no effect on viscosity as physical parameters.

Microbial and sensory quality of powdered beverage produced from blends of baobab pulp and moringa leave during storage

The study investigated the microbial and sensory quality of powdered beverages produced from blends of baobab pulp and moringa leave flour. Samples were prepared and stored in sterile plastic containers and bottles, were stored at room temperature 27±2 0c and in the refrigerator for 21days. Sensory evaluation was done using the following parameters, appearance, mouth fill, taste, flavor and general acceptability. The samples most preferred in relation to all the parameters tested is samples A and B. Total aerobic plate count of the bacterial cells for control samples A-E ranged from 5.2×106_ 8.2×106. cfu/ml Samples A-E ranged from 8.5 x 105 - 3.04×107 for plastic container and 1.15×105-1.6×107 for samples stored in bottles at room temperature ,while samples stored in the refrigerator ranged from 5.6 x 105 – 2.3x107 for plastic containers and bottles 4.6 x 106 – 9.5x106 for week one. For week two samples A-E for plastic and bottles ranged from 3.7 x 105 - 8.5×105 and 3.2 ×105 - 9.6 x 106 for samples stored at room temperature and refrigerator respectively. For week three samples A-E stored in plastics and bottles at room temperature and refrigeration ranged from 3.5x105-1.7x106 and 1.0x105 – 3.0 x 105. The bacterial isolates were characterized using morphological, biochemical tests and the identity of the isolates were confirmed with a microgen test kit .The species of bacteria identified includes: Bacillus Spp, Escherica coli, Klebsiella pneumonia, Staphylococcus aureus, Salmonelia typhi and shiegella. From this study it shows that the baobab pulp and moringa leave flour blend beverage should be stored in the refrigerator or consumed immediately after processing in order to maintain its organoleptic properties and avoid microbial contamination.

Bacteriological Survey of Abattoir Wastewater in Aba, Abia State, Nigeria

The bacteriological survey of abattoir wastewater in Aba was investigated. Samples of wastewater contaminated with abattoir waste were collected at ten different spots in the abattoir. Nutrient agar was utilised as the media for the total aerobic plate count, McConkey agar was used for the coliform count, and cellulolytic media was used for the cellulolytic count. It was done using the pour plate method. The bacteria were identified using colonial morphology, gram staining, and biochemical assays. All of the aerobic plates, coliform count and cellulolytic count for the abattoir wastewater ranged from 1.03 x107 to 7.1 x 106 CFU/mL, 5.8 x 106 to 1.2 x 106 CFU/mL and 3.7 x106 to1.3x 106 CFU/mL, respectively. Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus spp., Micrococcus spp., Vibrio cholerae, Klebsiella spp., and Escherichia coli were among the bacteria that were isolated. This survey further confirmed the presence of varying bacteria genera in abattoir wastewater and the expedient nature of treating wastewater rather than releasing it to the physical environment as it poses a threat to public health.

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken.

This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

A One-Year Environmental and Microbiological Monitoring of Storage Areas and Production Room of a Pharmaceutical Industry from Northern Nigeria

The degradation and reduction of the potency of both raw materials and finished pharmaceutical products (FPPs) are of great concern to pharmaceutical industries, making the environmental monitoring of storage areas and production rooms a must. In this study, a one year monthly data for environmental and microbiological monitoring for storage areas (raw materials quarantine room, raw materials approved room, finished product quarantine room and finished product approved room) and production room were collected and analyzed using IBM SPSS Statistics Version 23. The results revealed that the lowest temperature (21.01oC) was obtained from the raw materials approved room. At the same time, the highest (29.50oC) was recorded from the finished product quarantine room. In contrast, the lowest relative humidity of 11.11% was obtained from raw materials quarantine room while raw materials approved room had the highest relative humidity of 33.33%. The results obtained for microbial loads showed that Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Pseudomonas aeruginosa recorded 0.00cfu/ml each. In contrast, the value obtained for total viable aerobic mesophilic bacteria plate count ranges from 0.00-28.67 cfu/ml and fungi range from 0.67-5.00 cfu/mL respectively. The significant difference was determined at p&lt;0.05. However, the results obtained for the temperature, relative humidity and microbial loads were within the stated specifications. This shows that the temperature and relative humidity of the storage areas and the production room were controlled and well monitored in line with the current good manufacturing practice which will eventually positively impact the quality, marketability and stability of raw materials and drug products. Environmental monitoring of storage areas and production room should be highly encouraged in pharmaceutical industries to curb the menace of speedy degradation and loss of potency experienced in raw materials and finished pharmaceutical products.

Evaluation of microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets Taraba state, Nigeria

This study was conducted to investigate and assess the microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets, Nigeria. Eight samples of smoked dried fish (SA,CA,MB,SC,TP,CO,SA1,SA2) were analyzed for microbial quality and organoleptic properties using standard methods. The total bacteria aerobic plate count of bacterial cells ranged from 1.31 × 106 to 2.22 × 107, coliform count 1.00 × 105 to 7.40 × 106, Staphylococcal count 4.00 × 106 to 6.10 × 106 and fungi 1.50 × 106 to 8.3 × 106 cfu/g in the fish samples respectively. The microbial load of all samples was higher than the acceptable limit of 5.0 × 105 cfu/g. Identification of bacterial isolates revealed the presence of Staphylococcus aureus, Staphylococcus epidermidis, Bacillus spp, Pseudomonas spp, Escherichia coli, Salmonella typhi and Klebsiella spp. The mould isolates were Aspergillus niger, Aspergillus flavus, Penicillium and Clasporium. From the sensory evaluation of all samples, shawa was the most preferred in terms of appearance, colour, tenderness, aroma and general acceptability. Kulungu was the least preferred in terms of appearance, colour and texture, catfish and tilapia were the least preferred in terms of aroma and ragon ruwa was the least preferred in terms of tenderness and general acceptability. In conclusion, the presence of some pathogenic microorganisms isolated from this study is an indication that samples were contaminated and can potentially pose a health hazard to the consumers. Thus, there is need for smoked fish sellers and marketers to take hygienic measures during smoking and handling of smoked fish so as to avoid contamination.

Quality evaluation and microbial enumeration of plant based probiotic yoghurt from powdered milk and tiger nut milk

Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in the production of yoghurt. These substances, most of which are chemically synthesized could be dangerous. The purpose of this research is to assess the physicochemical characteristics of yogurt made from full cream milk, skimmed milk, and tiger nut milk. It also aimed to estimate the total aerobic plate count, total coliform count, and total mold count of the products for microbiological analyses. The powdered milk samples were reconstituted into liquid and the sorted-clean tiger nut was blended in order to extract the milk. Tiger nut milk proportion of 20 to 30 % was incorporated into the liquid milk before fermentation. The harvested yoghurt was assayed for sensory, physicochemical and microbial analyses. The result obtained showed a level of significant difference (p &lt; 0.05). Among the samples produced, sample G has the least acceptable value 5.00 while sample C had the highest acceptable value 7.05 across the sensory scores. The values obtained from the physicochemical analysis showed that pH value ranged from 3.67 to 4.97. For TDS and titratable acidity (TA), the values ranged from 4.53 to 6.72 x 102 ppm and 0.62 to 0.87 respectively. None of the yoghurt samples had coliform growth on the medium after the incubation period while total viable count ranged from 78.67 to 227.33 cfu/ml and total mould count ranged from 16.67 to 56.67 sfu/ml at a dilution factor of 102. Tiger nut milk can be used in the production of yoghurt as a possible substitute because of its nutritional content and health advantages. Therefore, it is imperative to assert that the use of tiger nut milk in the manufacturing of yoghurt will improve the quality of yoghurt and ultimately result in a desired product.