Microbiological Quality

This study evaluated the microbiological quality of hamburgers and the microbe community on the hands of vendors in Cuiabá, Mato Grosso, Brazil, in relation to vendors´ awareness as to what constitute acceptable food-handling practices as part of a broad-spectrum research programme on street foods in Brazil . Sale of the hamburger known as the 'baguncinha' is common and widespread in urban Cuiabá, Mato Grosso, Brazil. Food inspectors encounter various difficulties in carrying out inspections. One hundred and five hamburgers samples were evaluated using conventional methods including tests for facultative aerobic and/or anaerobic mesophytic bacteria, coliform counts at 45 °C, the coagulase test for Staphylococcus, Gram-staining for the presence of Bacillus cereus, Clostridium sulphite reductase and Salmonella spp. The hamburgers were categorized as unsuitable for human consumption in 31.4% of samples, with those testing positive for coliforms and Staphylococcus at unacceptably high levels by Brazilian standards. High levels of microbiological contamination were detected on the hands of the food handlers and mesophytic bacterial counts reached 1.8 × 104 CFU/hand. Interviews were carried out by means of questionnaires to evaluate levels of awareness as to acceptable food handling practices and it was found that 80,1% of vendors had never participated in any kind of training.

OBJETIVO: Determinar a prevalência de microrganismos indicadores e potencialmente patogênicos que indicam as condições higiênico-sanitárias das amostras de leite humano ordenhado coletadas em banco de leite. MÉTODOS: Foram realizadas análises microbiológicas de 338 amostras de leite humano ordenhado, sendo 194 de leite cru e 144, pasteurizado, coletadas em banco de leite humano de um hospital materno infantil de Goiânia, GO. As análises microbiológicas foram realizadas com semeadura em ágar Mc Conkey, de acordo com o tipo de bactéria. RESULTADOS: No leite cru, verificou-se a presença de Staphylococcus spp. Streptococcus spp., bolores e leveduras e Enterobacteriaceae. Observou-se que Staphylococcus aureus esteve presente em 10 (5,2%) amostras, Staphylococcus epidermidis em 28 (14,4%), Streptococcus spp. em três (1,6%), bolores e leveduras em 43 (22,2%) e Enterobacteriaceae em 49 (25,3%). Das 144 amostras de leite humano ordenhado pasteurizado, detectaram-se Staphylococcus aureus em c...

Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processing keropok lekor, the boiling of keropok lekor at 100°C for 10 min reduced the Total Plate Counts (4.38±0.47 log10 cfu/g), psychrotrophic counts (2.00 ± 0.00 log10 cfu/g), mesophilic sporeformer counts (1.26 ± 0.34 log10 cfu/g) and total coliform counts (1.71±0.51 log Most Probable Number/g) significantly (p>0.05). However, the microbial counts were found to increase significantly (p<0.05) after the cooling process, except for the yeast and mold counts and Staphylococcus aureus counts. The presumptive predominant microorganisms, isolated before the boiling stage, were members of the Enterobacteriaceae family and those belonging to Pseudomonas, Vibrio, Staphylococcus, Bacillus and Mi...

The purpose of this study was to analyze microbial life and to address
safety issues of milk shakes locally available in road side shops and
carts of Peshawar city, Pakistan. Total of 144 samples of different
flavors were examined for the presence of microbial content as total
bacterial load, total coliform count, fecal coliform count and total
staphylococcal count. Majority of samples have higher bacterial load
(10
2
-10
9
cfu/ml) and total coliform count (10
3
-10
6
cfu/ml).
Escherichia Coli, Citrobacter, Klebsiella and Salmonella  species
were detected using different biochemical tests. 26 samples revealed
the presence of fecal coliform contamination  (10
4
cfu/ml) while 120
samples harbored staphylococci (10
6
cfu/ml).High percentage of drug
resistance among biochemical isolates was found against commonly
used antibiotics like Imipenem, Nalidixic acid, Piperaciline,
Ceftriaxone, Vancomycine, Ampicillin, Amoxicilline,
Ciprofloxacine, and Erythromycine.  Furthermore,  66%  Escherichia
Coli,  60% Klebsiella,  51% Citrobacter  and  25% salmonella  were
found to be ESBL positive. In general the analysis indicates
unsatisfactory quality of milk shakes and need to be
microbiologically controlled by regulatory authorities to ensure
public health safety

This work was done in the Worodogou region (Ivory Coast). The
objective of the study was to evaluate the microbiological quality and the
physicochemical and sensory characteristics of these honeys.The method consisted of looking for and counting microorganisms capable of altering the organoleptic and health quality of these honeys on culture media. The analysis of physico-chemical parameters concerned the determination of honey density, pH, acidity, sugar content, dry matter content and sensory analysis. The results show a total aerobic mesophilic flora content of between 1 cfu / g and 66.14 cfu / g. The honeys analyzed do not include coliform contamination. All honeys are free of yeasts and molds except for commercial honey with a
contamination rate of 2 cfu / g. Honey Staphylococci contamination was
reported from WONGUE (MW) (3.64 to 4.63 CFU / g). No salmonella was
found in all honeys. Physicochemical analysis showed honey densities ranging
from 1.06 ± 0.069 to 1.22 ± 0.089 g / cm3. The pH of the samples varies
between 3.7 ± 0.1 and 4.77 ± 0.06. BOBI honey has the lowest glucose content
(41.71 ± 6.54%) compared to commercial honey, FORONA and WONGUE
(45.50 ± 0.0%). The total acidity values of honeys ranged from 16.67 ± 2.89 to 33.33 ± 2.89 meq / kg. Refractometric dry extracts (RHS) ranged from 21± 0.44 to 24 ± 0.1%. The colors of the honeys are yellow (MC), brown (MB) and dark brown (MF, MW). The flavor of honey is the sweet taste. The taste of honeys is between very unpleasant to extremely pleasant Compared to international standards, it can be said that honeys from the region of Worodougou (Ivory Coast) are acceptable qualities.

Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 °C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g−1, in CP, VP and CCC packs; and 3 log cfug−1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g−1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g−1. Total bacilli were detected in CP and VP at 3 log cfu g−1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g−1. Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g−1 level on the final day.

BACKGROUND:Cheese-makers have traditionally kept vegetable coagulants refrigerated until use, even though little was known of their microbiological quality or coagulant activity during storage. This study aimed to assess the efficacy of lyophilisation, refrigerated storage and frozen storage of fresh vegetable extract as a means of standardising coagulant activity in terms of coagulation times, pH and microbiological quality.RESULTS:Neither the pH nor the coagulation time of lyophilised extracts was significantly modified during 1 year; however, changes were observed following frozen storage, and more notable following refrigerated storage. Lyophilisation of aqueous extracts prompted the destruction of most micro-organisms; low counts initially noted for total mesophiles, lactic acid bacteria and yeasts disappeared during the first few days of storage, due to low water activity. There was a generalised decrease in micro-organism counts during frozen storage. Refrigeration was found to be unsuitable for storing of cardoon extract; an increase of roughly 2 log unit counts was recorded in total mesophile, lactic acid bacteria, yeast and mould counts after 1 year of refrigerated storage.CONCLUSION:Refrigerated storage cannot be considered a suitable method for prolonged conservation of aqueous cardoon extract. Both lyophilisation and frozen storage of aqueous extracts proved ideal for prolonged storage of vegetable coagulant. Lyophilisation additionally had certain advantages over frozen storage. Copyright © 2008 Society of Chemical Industry

BACKGROUND:Cheese-makers have traditionally kept vegetable coagulants refrigerated until use, even though little was known of their microbiological quality or coagulant activity during storage. This study aimed to assess the efficacy of lyophilisation, refrigerated storage and frozen storage of fresh vegetable extract as a means of standardising coagulant activity in terms of coagulation times, pH and microbiological quality.RESULTS:Neither the pH nor the coagulation time of lyophilised extracts was significantly modified during 1 year; however, changes were observed following frozen storage, and more notable following refrigerated storage. Lyophilisation of aqueous extracts prompted the destruction of most micro-organisms; low counts initially noted for total mesophiles, lactic acid bacteria and yeasts disappeared during the first few days of storage, due to low water activity. There was a generalised decrease in micro-organism counts during frozen storage. Refrigeration was found to be unsuitable for storing of cardoon extract; an increase of roughly 2 log unit counts was recorded in total mesophile, lactic acid bacteria, yeast and mould counts after 1 year of refrigerated storage.CONCLUSION:Refrigerated storage cannot be considered a suitable method for prolonged conservation of aqueous cardoon extract. Both lyophilisation and frozen storage of aqueous extracts proved ideal for prolonged storage of vegetable coagulant. Lyophilisation additionally had certain advantages over frozen storage. Copyright © 2008 Society of Chemical Industry

Context: Contamination of pharmaceuticals with microorganisms irrespective whether they are harmful or nonpathogenic can bring about changes in physicochemical characteristics of the drugs.

Aims: To assay the microbial and physicochemical characteristics of paracetamol of two hundreds samples of different brands of analgesic syrups sold in Sana’a City, Yemen.

Methods: Total viable aerobic count, type of isolated microorganisms, physical properties, and content of active ingredients were identified and evaluated by standard methods and techniques. The SPSS program was used to statistical analysis of variance for results obtained.

Results: The total bacterial count of <10 CFU/mL and <100 CFU/mL in 179 (89.5%) and 21 (10.5%) samples, respectively was recorded, while the total fungal count was ≤10 CFU/mL in all analyzed syrup samples. The isolated bacteria were Bacillus subtilis, Micrococcus fulvum, and Staphylococcus epidermidis while isolated fungi were Aspergillus niger, Aspergillus fumigatus, and Penicillium notatum. Bacillus subtilis and Aspergillus niger were the predominant bacteria and fungi isolated. The color results had a light red liquid with a sweet taste in the analyzed analgesic syrups. The pH values were ranged from 4.44–5.88. However, the density fluctuated from 1.149–1.184 g/mL. The paracetamol concentration as an active ingredient in the analgesic syrup was recorded from 98.19% – 106.53%.

Conclusions: This finding showed that all analgesic syrups sold in Sana’a City followed Pharmacopeia specifications on microbial and physicochemical qualities.

Microbiological quality of the treated wastewater is an important parameter for its reuse. The data on the Fecal Coliform (FC) and Fecal Streptococcus (FS) at different stages of treatment in the Sewage Treatment Plants (STPs) in Delhi watershed is not available, therefore in the present study microbial profiling of STPs was carried out to assess the effluent quality for present and future reuse options. This study further evaluates the water quality profiles at different stages of treatment for l6 STPs in Delhi city. These STPs are based on conventional Activated Sludge Process (ASP), extended aeration, physical, chemical and biological treatment (BIOFORE), Trickling Filter and Oxidation Pond. The primary effluent quality produced from most of the STPs was suitable for Soil Aquifer Treatment (SAT). Extended Hydraulic Retention Time (HRT) as a result of low inflow to the STPs was responsible for high turbidity, COD and BOD5 removal. Conventional ASP based STPs achieved 1.66 log FC and 1.06 log FS removal. STPs with extended aeration treatment process produced better quality effluent with maximum 4 log order reduction in FC and FS levels. “Kondli” and “Nilothi” STPs employing ASP, produced better quality secondary effluent as compared to other STPs based on similar treatment process. Oxidation Pond based STPs showed better FC and FS removals, whereas good physiochemical quality was achieved during the first half of the treatment.Based upon physical, chemical and microbiological removal efficiencies, actual integrated efficiency (IEa) of each STP was determined to evaluate its suitability for reuse for irrigation purposes. Except “Mehrauli” and “Oxidation Pond”, effluents from all other STPs require tertiary treatment for further reuse. Possible reuse options, depending upon the geographical location, proximity of facilities of potential users based on the beneficial uses, and sub-soil types, etc. for the Delhi city have been investigated, which include artificial groundwater recharge, aquaculture, horticulture and industrial uses such as floor washing, boiler feed, and cooling towers, etc.