Total Enterobacteriaceae Counts Research Articles

Microbial assessment of commercial pet foods marketed in the United Arab Emirates

Examining the microbiological characteristics of pet food is imperative to safeguard the health and well-being of companion animals, pet owners, and the surrounding environment. Domestic animals, known for carrying harmful microorganisms, pose a significant health risk, especially in close proximity to people and children. Notably, no studies have previously investigated pet food quality in the Gulf Cooperation Council countries, in particular, the United Arab Emirates (UAE). This study examined the microbiological quality of all stock keeping units (SKUs) of pet foods marketed in UAE (n = 118). Parameters assessed include Total Aerobic Microbial Count (TAMC), Enterobacteriaceae, Total Yeast and Mold Count (TYMC), Salmonella, Listeria monocytogenes, and Clostridium species. Among the 118 samples, 33 (28%) exceeded the acceptable TAMC limit of 106 CFU/g, highlighting significant variations based on manufacturers and ingredients. Eight samples (7%) surpassed the maximum Enterobacteriaceae limit of 3 × 102 CFU/g. TYMC levels exhibited variation, with 33 (28%) exceeding the limit of 104 CFU/g. L. monocytogenes was identified in 44 (37%) of the samples, while Salmonella was not detected. Clostridium contamination was observed in 28 (24%) of the samples. Statistical analyses revealed associations between pet food characteristics and microbial quality, underscoring the imperative for international standards to ensure the safety of pet food. These findings carry significant implications for pet owners, regulatory bodies, and the pet food industry, emphasizing the need for ongoing efforts to enhance the overall quality and safety of pet food products.

Vendors' handling practices of edible long-horned grasshoppers (Ruspolia differens) products and implications on microbial safety.

Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product. This research aimed at assessing the food safety knowledge, handling practices and shelf life of edible long-horned grasshopper products among vendors and the microbial safety of ready-to-eat products sold in 12 different markets in Uganda. Samples of raw, deep-fried and boiled grasshoppers were randomly collected from 74 vendors (62% street and 38% market vendors) and subjected to microbial analysis. Over 85% of the vendors surveyed had no public health food handler's certificate and >95% had limited post-harvest handling knowledge. Total aerobic bacteria (7.30-10.49 Log10 cfu/g), Enterobacteriaceae (5.53-8.56 Log10 cfu/g), yeasts and molds (4.96-6.01 Log10 cfu/g) total counts were significantly high and above the acceptable Codex Alimentarius Commission and Food Safety Authority of Ireland (FSAI) limits for ready-to-eat food products. Eight key pathogenic bacteria responsible for foodborne diseases were detected and these isolates were characterized as Bacillus cereus, Hafnia alvei, Serratia marcescens, Staphylococcus aureus, S. xylosus, S. scuiri, S. haemolyticus, and Pseudomonas aeruginosa. Findings from this study highlight the urgent need to create local and national food safety policies for the edible grasshopper "nsenene" subsector to regulate and guide street and market vending along the value chain, to prevent the transmission of foodborne diseases to consumers.

Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage

The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella.

Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy. To examine the occurrence, microbial load, and effect of apple vinegar on Salmonella serovars in beef and beef products. 150 beef and beef products were collected between March and May 2022. Total viable count (TVC), Enterobacteriaceae count (ENT), isolation and identification of Salmonella, and their virulence factors detection by multiplex PCR were determined, and an experimental study of the effect of natural apple vinegar marination on Salmonella spp. TVC was higher in meatballs (3.32 × 106 ± 1.07 × 106) while beef burgers (4.22 × 103 ± 0.71 × 103) had the highest ENT. Concerning the prevalence of Salmonella spp., meatball (46.7%) and beef burger (25.3%) samples were the highest contamination rate. The common serovars detected were Salmonella typhimurium (6%), Salmonella enteritidis (6%), and Salmonella infantis (4%). Based on the results of PCR, 12, 11, and 11 out of 18 samples of Salmonella isolates possess hila, stn, and invA genes. By immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%), the initial populations of the Salmonella strains after 12 hours were reduced to 0.38 × 102 ± 0.05 × 102 log CFU/ml; however, after 48 hours become the most reduction (0.31 × 102 ± 0.07 × 102 log CFU/ml) at a concentration of 100% apple vinegar. An enhancement in the sensory attributes was noted across all concentrations. The consumed beef and beef products are contaminated with pathogenic bacteria such as Salmonella spp. Marinades made using apple vinegar concentrations of 50%, 75%, and 100% effectively minimized the prevalence of artificially inoculated Salmonella and extended the shelf life of preserved refrigerated beef products to 48 hours.

Hunted Wild Boars in Sardinia: Prevalence, Antimicrobial Resistance and Genomic Analysis of Salmonella and Yersinia enterocolitica.

The objective of this investigation was to evaluate Salmonella and Yersinia enterocolitica prevalence in wild boars hunted in Sardinia and further characterize the isolates and analyse antimicrobial resistance (AMR) patterns. In order to assess slaughtering hygiene, an evaluation of carcasses microbial contamination was also carried out. Between 2020 and 2022, samples were collected from 66 wild boars hunted during two hunting seasons from the area of two provinces in northern and central Sardinia (Italy). Samples collected included colon content samples, mesenteric lymph nodes samples and carcass surface samples. Salmonella and Y. enterocolitica detection was conducted on each sample; also, on carcass surface samples, total aerobic mesophilic count and Enterobacteriaceae count were evaluated. On Salmonella and Y. enterocolitica isolates, antimicrobial susceptibility was tested and whole genome sequencing was applied. Salmonella was identified in the colon content samples of 3/66 (4.5%) wild boars; isolates were S. enterica subs. salamae, S. ser. elomrane and S. enterica subs. enterica. Y. enterocolitica was detected from 20/66 (30.3%) wild boars: in 18/66 (27.3%) colon contents, in 3/66 (4.5%) mesenteric lymph nodes and in 3/49 (6.1%) carcass surface samples. In all, 24 Y. enterocolitica isolates were analysed and 20 different sequence types were detected, with the most common being ST860. Regarding AMR, no resistance was detected in Salmonella isolates, while expected resistance towards β-lactams (blaA gene) and streptogramin (vatF gene) was observed in Y. enterocolitica isolates (91.7% and 4.2%, respectively). The low presence of AMR is probably due to the low anthropic impact in the wild areas. Regarding the surface contamination of carcasses, values (mean ± standard deviation log10 CFU/cm2) were 2.46 ± 0.97 for ACC and 1.07 ± 1.18 for Enterobacteriaceae. The results of our study confirm that wild boars can serve as reservoirs and spreaders of Salmonella and Y. enterocolitica; the finding of Y. enterocolitica presence on carcass surface highlights how meat may become superficially contaminated, especially considering that contamination is linked to the conditions related to the hunting, handling and processing of game animals.

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.

Effect of Different Temperatures on the Microbiological Status of Donkey Milk

Summary Donkey milk is usually sold for human consumption directly at farms and agricultural households and it is used in the raw state because of its well-known medicinal properties. Sometimes, however, such milk has poor microbiological status due to inappropriate conditions during hand milking and storage. The aim of this paper was to examine the microbiological status of donkey milk exposed to different temperature treatments (refrigerated at 4 ℃ for 3 h, frozen at −18 ℃ for 1 day, and pasteurized at 80 ℃ for 10 minutes). The number of molds and yeasts, total viable count, Enterobacteriaceae, Escherichia coli, coagulase-positive Staphylococcus, and the presence of foodborne pathogens, including Salmonella spp., Listeria monocytogenes, and Campylobacter spp. were evaluated to estimate the microbiological status of donkey milk. As expected, freezing and pasteurization reduced the number of tested microorganisms, and no examined foodborne pathogens were detected. The total viable count was reduced by 0.64 log CFU/mL by freezing and by 2.23 log CFU/mL by pasteurization. The total molds and yeasts and total Enterobacteriaceae count were significantly reduced by pasteurization. In conclusion, frozen and pasteurized donkey milk is safer than raw milk. In order to be able to recommend the best temperature treatment before consumption, the effects of freezing and pasteurization on the quality and antibacterial properties of donkey milk have to be further investigated.

The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device

This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage of chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC) and total Enterobacteriaceae counts (TEC). An optimised UV-LED treatment at 280 nm for 6 min decreased inoculated S. Typhimurium and C. jejuni populations by 0.6–0.64 log CFU/g, and TVC and TEC population by 1–1.2 log CFU/g in chicken samples. During a 7-day storage at 4 °C, a 0.73 log reduction in C. jejuni was achieved compared with non-treated samples. Moreover, the UV-LED effectiveness to reduce TVC and TEC during refrigerated storage was compared with a conventional UV lamp and a similar efficiency was observed. The impact of UV-LED and UV lamp devices on the microbial community composition of chicken meat during storage was further examined using 16 S rRNA gene amplicon sequencing. Although similar bacterial reductions were observed for both technologies, the microbial communities were impacted differently. Treatment with the UV conventional lamp increased the proportion of Brochothrix spp. In meat samples, whilst Photobacterium spp. Levels were reduced.

Effects of flooring types on teat end bacteria counts, milk quality, hygiene and behaviour of dairy cows housed in tie-stall closed barn.

This study aimed to investigate environmental mastitis causing bacteria counts in the teat end, somatic cell counts (SCC) of milk samples, cleanliness scores and behavior of cows kept on concrete and rubber mat floorings. For this purpose, 19 Holstein-Friesian dairy cows were allocated into concrete and rubber mat groups. Swab samples were taken from the teat ends to determine the bacterial counts causing environmental mastitis. Milk samples were collected from a composite of all four quarters to determine the SCC. Instantaneous sampling method was utilized to observe the behavioral activities of cows. Cows were visually evaluated to determine the udder cleanliness score. Independent samples t-test was utilized in the statistical analysis of the obtained data. Coliform (P<0.05), Escherichia coli, and Klebsiella spp. (P<0.01) counts of the swab samples taken from the cows housed on concrete flooring were significantly higher than rubber mat group. However, no statistically significant differences were found between groups in terms of total bacteria, Streptococcus spp., and Enterobacteriaceae counts. The SCC on samples taken from cows kept on concrete surface were significantly higher (P<0,05) than that of animals housed on rubber mat. Furthermore, cows in the rubber mat group were determined to be significantly cleaner (P<0.05) than those in concrete group. It was also determined that the cows housed on rubber mat spent significantly longer time for lying behavior (P<0.05), which is a significant indicator of animal comfort. The time spent for standing without eating was considerably higher (P<0.01) in concrete group. In addition, the times spent for eating was significantly lower (P<0.01) in the concrete group. It was concluded that, using rubber mat instead of concrete for flooring in tie-stall barns decreases the contamination of environmental mastitis pathogens, increases milk quality and cow cleanliness score as well as animal comfort and welfare.

Bacterial Assessment of Retailed Smoked Edible Frog (&lt;i&gt;Hoplobatrachus occipitalis&lt;/i&gt;)

This research work evaluated the bacteriological safety of smoked edible frog (Hoplobatrachus occipitalis) retailed in three selected markets in Ota metropolis, Ogun State, Nigeria. Three different markets namely Iju-Ota, Sango and Ijoko markets were visited and smoked edible frogs were procured. The study was conducted to determine if there is any potential risk of foodborne infection from consuming these smoked edible frogs by the populace. Microbiological analyses were carried out using nutrient Agar, mannitol salt agar, mac conkey agar, Salmonella shigella agar and eosin methylene blue agar (EMBA) and conventional methods were used to identify the bacteria isolated. The results revealed that samples from Sango market had the highest heterotrophic bacterial counts and ranged from 2.57 x 107 cfu/g to 3.47 x 107 cfu/g among the three markets. Total coliform counts ranged from 1.23 x 105 cfu/g to 2.04 x 105 cfu/g, total enterobacteriaceae counts ranged from 8.91 x 102 cfu/g to 1.29 x 103 cfu/g, total staphylococcal counts ranged from 1.82 x 105 cfu/g to 2.63 x 105 cfu/g and that of Salmonella shigella counts ranged from 8.71 x 102 cfu/g to 1.15 x 103 cfu/g. The bacterial isolates in this study belong to six genera. Presence of these bacterial isolates is highly suggestive that these products were prepared and sold under condition that would permit the survival and multiplication of various microorganisms. Proper processing and cooking of the smoked edible frog meat will get rid of these pathogens, thereby preventing foodborne infections.

Bacteriological Quality and Antimicrobial Resistant Patterns of Foodborne Pathogens Isolated from Commonly Vended Street Foods in Arba Minch Town, Southern Ethiopia.

Ready-to-eat foods sold by street vendors act as potential sources for the spread of various foodborne infectious diseases. Thus, local determination of the level of foodborne bacterial pathogens and their antimicrobial resistance pattern is essential. A community-based cross-sectional study was conducted from September 5th, 2022 to December 31th, 2022. The required data were collected by a structured questionnaire and observation checklist. Randomly selected street-vended foods were aseptically collected, and the bacteriological quality was assessed by using culture techniques. Different biochemical tests were used to identify and characterize bacterial isolates. The antimicrobial-resistant test for isolated foodborne bacterial pathogens was carried out by using the Kirby-Bauer disc diffusion method. The data were analyzed using SPSS version 22. A total of 34.2% (113/330) with a 95% CI of 29.1-39.4 of commonly consumed street-vended foods were identified as having unsatisfactory total mean aerobic bacterial counts (>105 CFU/g; 4.3 × 105 CFU/g). The mean total Enterobacteriaceae, coliform, and staphylococcal counts were found to be 1.4 × 105 CFU/g, 2.4 × 104 CFU/g, and 3.4 × 104 CFU/g, respectively. A total of 12.7% (42/330) of foodborne pathogens were recovered attributed to Staphylococcus aureus (31, 9.4%), Salmonella species (6, 1.8%), and E. coli O157:H7 (5, 1.5%). 6.5% and 16.1% of isolated S. aureus were found to be methicillin-resistant and multidrug-resistant (MDR), respectively. Additionally, 33.3% of Salmonella isolates and 40% of E. coli O157:H7 isolates were found to be MDR. Street-vended foods in this setting have a considerable number of unsatisfactory bacterial qualities, along with drug-resistant foodborne pathogens. Thus, more effective health education and training for vendors, regular inspections of vending sites, and regular surveillance of drug resistance patterns of foodborne pathogens are all essential.

Evaluation the Safety and Quality of Ready-to-Eat Sandwiches: Short Communication

Increase in the consumption of ready-to-eat foods such as sandwiches, raises concerns about its microbial safety and quality. The aim of the study was to evaluate the microbial safety and quality of different type of sandwiches. In total 60 of chicken shawarma (15), normal chicken (15), eggs (15) and meat (15) sandwiches were purchased from different cafes and evaluated microbiologically for total bacterial and Enterobacteriaceae counts and incidence of Salmonella sp. The results showed that the total bacterial counts were 5.48±1.01, 5.53±1.11, 5.58±0.97 and 6.72±0.77 log10 CFU g−1 in the chicken shawarma, normal chicken, eggs and meat sandwiches respectively, whereas, the counts of Enterobacteriaceae in chicken shawarma, normal chicken, eggs and meat sandwiches were 3.56±1.02, 1.63±1.30, 2.48±1.76 and 3.64±1.81 log10 CFU g−1 respectively. Salmonella sp. was suspected in 10% of the sandwiches. In conclusion, all most sandwich types were found at satisfactory level except meat sandwiches which were found at marginal level. Microbial contamination and hygiene handling status indicated that almost all sandwich types were at marginal level except normal chicken sandwiches which were found at satisfactory level. Strictly implementation of food safety laws and further studies were recommended to clarify the safety and quality of the sandwiches.

Microbial Quality, Vitamin, Mineral and Proximate Composition of Some Fresh Fruit Juice Samples

The high rate of food fraud in the food industry has resulted in direct threat to consumer’s health. To address this, the present study investigated vitamin c, minerals, microbial, nutritional and sensory qualities of some freshly produced fruit juices in order to encourage consumers to make their own fruit juices in the comfort of their homes. The pH of the fruit juice samples ranged from 3.94 to 5.87. All the samples were rated the same in terms of sweetness and general acceptability. Mango and watermelon juices were rated the best in terms of appearance and flavor while orange and pineapple were rated the best in taste. The total bacterial, total enterobacteriaceae and total yeast counts ranged from 2.2x101 to 3.6x101, 2.6x101 to 3.8x101 and 3.9x101 to 4.8x101 CFU/ml respectively. Feacal coliforms were not detected in any of the samples. The proximate composition of the samples ranged from 7.10 to 12.25, 0.34 and 2.02, 0.06 and 1.01, 80.55 and 86.10 and 0.18 and 0.88% for crude protein, crude fibre, ether extract, moisture and total ash contents respectively. The result shows that the mineral composition of the fruit juice samples for iron (Fe), magnesium (Mg), sodium (Na), potassium (K), and calcium (Ca) ranged from 0.44 to 2.24, 11.95 to 14.78, 0.78 to 26.41, 96.37 to 169.20 and 6.94 to 36.34 mg/100 ml respectively. The vitamin C content was between 10.20 and 40.24 mg/100 ml. In view of sensory, microbial, nutritional, minerals and vitamin C properties of the fruit juice samples, the fruit juice samples were deemed fit for consumption.

Visible spectral imaging (443–726 nm) for evaluating ultraviolet decontamination and predicting bacterial spoilage of vacuum packed chicken breasts

This work used portable spectral imaging to assess effects of ultraviolet (UV) (254 nm) decontamination and predict bacterial spoilage of vacuum packaged chicken breasts. Samples were scanned using spectral imaging, sampled for colour (L* - lightness, a* - redness, b* - yellowness), pH, total viable (TVC) and total Enterobacteriaceae counts (TEC) over 12 days of storage at 4 °C. UV treated samples had mean a* values 0.42 units significantly higher than untreated controls (p < 0.05). UV treatment affected the spectra of samples, allowing for discrimination between treatment types using Partial least squares discriminant analysis (PLS-DA) (CC%test = 97.5%). Values of TEC and TVC were significantly reduced by UV treatment and the effects remained significant over the storage time (p < 0.05), extending bacterial shelf life by 3 days. Partial least squares regression (PLSR) models were built from the measured spectra to predict TEC (Rp2 = 0.66, RMSEP = 0.63 log CFU/g) and TVC (Rp2 = 0.78, RMSEP = 0.87 log CFU/g). Interpretation of the spectra strongly suggested that UV treatment affected oxymyoglobin concentrations by accelerating myoglobin oxidation. However, despite differences in oxymyoglobin concentrations, it was still possible to build models using spectral data that could reasonably predict microbiological spoilage.

Comparative Study of Fresh and Frozen Broiler Neck Skin Sampled for Process Hygiene Purposes

The objective of the study was to determine the effect of freezing broiler neck skin samples before their microbial analysis, compared to freshly examined samples regarding total viable count (TVC) and Enterobacteriaceae count (EC). For this, 300 neck skin samples were taken at a German commercial broiler abattoir and each neck skin sample was cut into two parts. One randomly selected part underwent microbial examination after storage at 4 °C overnight; the other part was frozen at −30 °C for eight weeks before analysis in the same laboratory. Log cfu/g values of TVC and EC were separately compared between the fresh and frozen neck skin samples. A difference up to 0.5 log values was set as acceptable, i.e., fresh and frozen samples with counts that differed by this amount were considered as not different. The differences between the grouped samples of fresh and frozen broiler neck skin regarding both TVC and EC levels were less than 0.5 log values. Thus, it can be assumed that broiler neck skin samples, both fresh and frozen for eight weeks, are suitable for microbiological examination, as the TVC and EC results showed equivalence. Therefore, freezing broiler neck skin samples can be an option to maintain viable bacteria levels in broiler neck skin samples taken for microbiological examination in process control, when freezing and later examination is necessary due to insufficient laboratory capacity for the examination of fresh neck skin samples.

Multidrug-Resistant Bacteria and Enterobacteriaceae Count in Abattoir Wastes and Its Receiving Waters in Limbe Municipality, Cameroon: Public Health Implications.

The release of untreated wastes from abattoirs into the environment and nearby water bodies poses a significant threat to public health. Such litters may contain pathogens, including antibiotic-resistant bacteria. This study investigated 80 samples collected from butchering tables, slaughter slabs, meat rinsing points, and abattoir wastes receiving water from two abattoirs (A and B). Total Enterobacteriaceae count (TEC) for each sample was determined, and Escherichia coli (E. coli), Salmonella spp., Shigella spp., and Staphylococcus aureus (S. aureus) were isolated and identified. Antimicrobial susceptibility testing was done on all bacterial isolates against nine locally used antibiotics. Overall, 118 bacterial isolates, comprising E. coli (42.5%), Salmonella spp. (27.5%), Shigella spp. (37.5%), and S. aureus (40.0%), were recovered. Of the 118 bacterial isolates, 104 (88.1%) were multidrug-resistant, including 58 (55.8%) from abattoir A and 46 (44.2%) from abattoir B; however, this difference was not statistically significant (p = 0.6837). Of the 32 S. aureus isolates, 29 (90.6%) were multidrug-resistant. All S. aureus were 100% sensitive to vancomycin, kanamycin, and amikacin. Similarly, 31 (91.2%) of the 34 E. coli isolates recovered in this study were multidrug-resistant. Salmonella spp. and Shigella spp. also showed high levels of multidrug resistance corresponding to 81.8% and 86.7%, respectively. All isolates of E. coli, Salmonella, and Shigella were 100% resistant to ampicillin and 100% sensitive to ciprofloxacin. Minimum and maximum mean values for TEC were 3.62-5.83 log CFU/mL for abattoir A and 4.08–5.56 log CFU/mL for abattoir B. The highest and lowest TEC counts were from slaughter slab and upstream water, respectively, in each abattoir. Our results indicate a predominance of multidrug-resistant bacteria in abattoir wastes and their receiving waters in the study sites. Hence, we recommend the treatment of abattoir wastes before disposal and improved hygiene and sanitation practices to enhance public health.

Microbial Quality and Safety of Raw Vegetables of Fiche Town, Oromia, Ethiopia.

Vegetables contain vital ingredients such as minerals, phytochemicals, vitamins, and fibers, which play significant roles in human health. Consumption of fresh vegetables causes human infections and outbreaks while serving as a reservoir of several pathogens. The study evaluated the microbiological quality of raw vegetables consumed in and around Fiche town, Central Ethiopia. For the experimental study, a total of 100 samples of 5 different raw vegetables from two local markets were selected based on their commonalities for overall microbial quality in terms of aerobic mesophilic count, total coliform count, Enterobacteriaceae count, Staphylococci count, and yeast and mold levels. The highest count was aerobic mesophilic bacteria (5.7 log CFU/g) followed by Enterobacteriaceae (4.7 log CFU/g), while yeasts and molds count the least. The maximal count for aerobic mesophilic bacteria was enumerated in cabbage (6.4 log CFU/g) while the minimum was in green pepper samples (4.7 log CFU/g). Among 100 vegetable samples analyzed, 11% were contaminated by S. aureus which is highly prevalent in cabbage (20%), followed by lettuce (15%). In the present study, 15.0% of vegetable samples were positive for Salmonella and detected in all vegetable types.

Inactivation of Listeria monocytogenes and Salmonella Typhimurium in beef broth and on diced beef using an ultraviolet light emitting diode (UV-LED) system

Ultraviolet Light-Emitting Diode (UV-LED) is a potential decontamination technology for reducing bacterial loads on meat. This study investigated the efficacy of UV-LED technology to reduce Listeria monocytogenes, Salmonella Typhimurium, total viable counts (mesophiles (TVCm) and psychrophiles (TVCp)) and total Enterobacteriaceae counts (TEC) when suspended in beef broth and after inoculation onto diced beef. Inoculated samples (107 CFU/mL) were treated with UV light using single (255, 265, 285 nm) and combined (255 and 265 nm, 255 and 285 nm, 265 and 285 nm) wavelengths, exposed for 2, 30 or 60 min. Significant (p < 0.05) reductions in all of the target bacteria were achieved after 2 min with almost complete elimination after 60 min for all the individual and combinations of wavelengths tested, with the exception of 255 nm. On the diced beef, significant (p < 0.05) reductions in L. monocytogenes, TVCm and TEC were achieved using 285 nm and all of the combined wavelength treatments after 60 min. It was concluded that UV-LED technologies have potential application for the decontamination of beef products and validation in a commercial plant should be undertaken to facilitate the transfer of this technology to the meat sector.

Prevalence and Antibiogram of Bacterial Species in Litter of Selected Poultry Farms in Idi-Ayunre Community, Oyo State, Nigeria

Abstract The misuse and overuse of antibiotics within poultry sector of the animal agriculture threatens public health due to its aftermath effect arising from the release of resistant pathogens to the environment. This study investigated the prevalence and antimicrobial susceptibility status of bacterial species isolated from litter of selected poultry farms within Idi Ayunre, a poultry-dense community in Oyo State. Poultry droppings (5 g) was collected each from six (6) randomly selected farms and bacteria isolated using Brain Heart Infusion agar (BHI), MacConkey agar (MCA), Eosin methylene blue agar (EMB) and Salmonella Shigella agar (SSA) media respectively via pour plate technique. Bacterial isolates were identified via morphological and biochemical tests and their antibiotic susceptibility pattern determined via Kirby-Bauer disc diffusion method using multi-disc antibiotics. Farm A had highest Total Heterotrophic Count (THC, 8.43 Log10CFU/mL) and Total Enterobacteriaceae Count (TEC, 6.32 Log10CFU/mL). However, Farm C had lowest THC and TEC (7.18 Log10CFU/mL and 4.48 Log10CFU/mL respectively), while Farm B had lowest Total Coliform Count (TCC, 4.70 Log10CFU/mL) with the highest being Farm D (6.08 Log10CFU/mL). Also Farm D had the highest (8.15 Log10CFU/mL) Salmonella-Shigella Count (SSC) with Farm E having the lowest (4.85 Log10CFU/mL). Isolates obtained were identified as Staphylococcus aureus, Proteus sp., Bacillus sp., Pseudomonas sp, Klebsiella sp., Escherichia coli, Citrobacter sp., Salmonella sp., Enterobacter sp. and Shigella sp. Across the farms, S. aureus, Bacillus sp. and E. coli were isolated, while Shigella sp. was isolated only from Farm D. The bacteria isolates were found to be multidrug resistant towards the tested antibiotics, showing susceptibility only to gentamicin and ofloxacin. This study therefore showed that birds’ droppings from poultry farms in Idi Ayunre community serve as carrier of multidrug resistant pathogens. Hence, the need for a cautious use of antibiotics among Idi Ayunre poultry farmers.

Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation.

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.