Irradiation of Chewable Tobacco Mixes for Improvement in Microbiological Quality

1999 ◽  
Vol 62 (6) ◽  
pp. 678-681 ◽  
Author(s):  
RAHUL G. WARKE ◽  
ANU S. KAMAT ◽  
MADHUSUDAN Y. KAMAT
Keyword(s):  
Room Temperature ◽  
Microbiological Quality ◽  
Viable Count ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
Chewable Tobacco ◽  
Sterilization Dose ◽  
Mold Count

Microbiological quality of chewable tobacco mixes traditionally known as “Gutkha” was studied. The microbiological analysis of 15 samples analyzed revealed high bacterial and fungal counts. The total viable counts were in the range of 1.8 × 104 to 7.2 × 104 CFU g−1 and the yeast and mold count from 3.6 × 103 to 7.1 × 104 CFU g−1. The proteolytic and lipolytic counts were 9 × 102 to 2.6 × 103 CFU g−1 and 2.6 × 103 CFU g−1, on an average, respectively. Lecithinase-positive Staphylococcus aureus was found in 2 of the 15 samples analyzed; the counts were up to 3.4 × 103 CFU g−1. Coliform and Salmonella spp. were found to be absent. Aflatoxins B1, B2, and G2 were found to be present in all the samples. These samples were exposed to gamma radiation (60Co) at 1-, 2-, 3-, 5-, 10-, and 25-kGy doses. The decrease in total viable count and fungal count was noticed with increase of radiation dose. The 3-kGy dose was observed to be the sterilization dose for Gutkha. At this dose no survival of organisms was noticed and no revival was observed during postirradiation storage at room temperature for 6 months.

scholarly journals Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 846-851
Author(s):  
I.T. Nur ◽  
B. Ghosh ◽  
M. Acharjee
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Quality Analysis ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Coliform Count

Along with the raw fishes, dry fishes also have a huge contribution to meet up the demand of protein in our daily meal. The assay of microbiological quality is therefore needed to ensure the public health safety. The present study was emphasized on the existence of pathogenic bacteria in raw and dry fish. A total of 50 samples of raw fishes and sun-dried fishes was accumulated aseptically for microbiological quality analysis. Isolation of bacteria was done by spread plate method. All the samples including both (raw and dry) fishes harbored bacteria and fungi up to 106 CFU/g. E. coli was found in all samples as a specific pathogen. In case of raw fishes total viable count (TVC) and total coliform count (E. coli) were recorded up to 2.5x106 CFU/g and 5.2 x104 CFU/g respectively whereas a significant load of Salmonella spp. was observed in almost all samples. Staphylococcus spp. and Pseudomonas spp. were present up to 5 x102 CFU/g and 1.8 x 102 CFU/g respectively. Likewise, total viable count (TVC), total coliform count (E. coli) and fungal load were recorded in dry fish up 3.50 x 105 CFU/g, 1.2 x103 CFU/g respectively. Fungal growth was observed in all experimental raw and dried fishes. For most of the pathogenic isolates, higher rates of resistance were found against Ceftriaxone, Penicillin, Nalidixic acid, Neomycin. On the other hand, most of the isolates were found to retain higher sensitivity against Imipenem, Ciprofloxacin, Tetracyclin and Amoxicillin. This data suggested that the dry fish harbored fewer bacteria than raw fish and sun drying method is still a useful technique for the preservation of fish.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

scholarly journals Influence of cutting room temperature on the microbiological quality of chicken breast meat

2016 ◽  
Vol 68 (3) ◽  
pp. 814-820 ◽  
Author(s):  
A.P.R. Cintra ◽  
M.C.G. Andrade ◽  
M.M. Lazarini ◽  
D.C.S. Assis ◽  
G.R. Silva ◽  
...  
Keyword(s):  
Environmental Contamination ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Chicken Breast ◽  
Breast Meat ◽  
Salmonella Spp ◽  
Staphylococcal Enterotoxins ◽  
Staphylococcus Spp ◽  
Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

scholarly journals Microbiological Analysis of Beef Meat Collected at different Hours of the Day in Ekpoma Town Market

2019 ◽  
pp. 1-5
Author(s):  
P. I. Okoh
Keyword(s):  
Viable Count ◽  
Meat Sample ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
Beef Meat ◽  
Proteolytic Bacteria ◽  
Bacillus Spp ◽  
Meat Samples

A study on the microbiological analysis of beef meat collected at different hours of the day in Ekpoma market was carried out. 1 Kg of meat sample was purchased from the market at the different times (8 am, 12 noon and 5 pm) respectively. A part was cut into ten samples of ten grams each, which served as replicates. They were put in a clean polythene bag, labeled accordingly, and taken to the laboratory for microbiological analysis. Ten grams of the meat samples were weighed and homogenized into 90 mls of sterile distiller de-ionized water, using a sterile warring blender and ten folds dilution of the homogenates was made using sterile pipettes. Mean counts of total proteolytic bacteria count (TPC), total viable count (TVC), Coliforms, Salmonella spp, Pseudomonas organisms and Bacillus spp, were all determined in the collected samples. Results from the study showed that total proteolytic bacteria count (TPC) was significantly (P<0.05) higher in samples collected at 5pm having 7.867, compared with those collected at 12 noon and 8 am having 6.050 and 5.267 log10 CFU/g respectively. Total viable count (TVC) were significantly (P<0.05) lesser at 8am having 4.517, compared with 12 noon and 5 pm which recorded 5.520 and 7.723 log10 CFU/g respectively. Also, coliforms counts were significantly (P<0.05) higher at 5 pm when compared at 12 noon and 8 am, while Pseudomonas count recorded significantly (P<0.05) lesser value at 8 am having 1.193, compared with 12 noon and 5 pm which had 2.500 and 3.557 log10 CFU/g respectively. Total Bacillus counts also recorded a significantly (P<0.05) lesser values of 1.100 at 8am compared with 1.823 at 12noon and 3.030 at 5 pm, while those of Salmonella spp. recorded significantly (P<0.05) higher value of 3.030 at 5 pm compared with 3.283 and 2.937 log10 CFU/g recorded at 12 noon and 8 am respectively. This shows that microbiological analysis of beef meat were higher as the time (hours) of the day progressed. In conclusion, meat should be bought from the market in the early hours (8 am) of the day.

Microflora of smoked Trachurus trachurus and Scomber scombrus samples in Orlu South East, Nigeria and its implication on public health

2020 ◽  
Vol 34 (1) ◽  
pp. 7-14
Author(s):  
L.A. Agbabiaka ◽  
C.O. Agu
Keyword(s):  
Public Health ◽  
Microbiological Quality ◽  
Viable Count ◽  
Trachurus Trachurus ◽  
Salmonella Spp ◽  
Candida Spp ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
And Staphylococcus Aureus

The study was carried out to assess the microbiological quality of smoked Trachurus trachurus and Scomber scumbrus in four markets in Orlu Local Government Area, South East, Nigeria. Forty freshly smoked samples of Trachurus trachurus and Scomber scumbrus were procured from Eke Eziachi, Orlu Main, Aforaja Umuowa and Afor Ogidi Ihioma markets and analyzed using standard techniques. Results revealed that Orlu main market had the highest level of microbial contamination (mean bacteria and fungi count of 5 x 102 and 10 x 102cfu/g respectively). The highest total viable count (7 x102 cfu/g) of Scomber scumbrus was obtained in Aforaja Umuowa market while the least value of 2 x102 cfu/g was observed in Afor Ogidi Ihioma market. Also, similar value was recorded in Trachurus trachurus at Aforaja Umuowa market. Results from the study indicated that pathogens present in fish samples included bacteria (Bacillus cereus, B. subtilis, Escherichia coli, Salmonella spp and Staphylococcus aureus) and fungi (Gliocladium spp., Candida spp., Rhizopus spp., Alternaria spp., Aspergillus spp., Clasdosprium spp., Fonsecaca spp., Chrysoporius spp., mucour spp. and Botrytis spp). The study also showed that freshly smoked Trachurus trachurus and Scomber scumbrus samples sold in the four markets under assessment were contaminated with pathogenic organisms. This may however present some public health implications. Keywords: Microbial activity, Smoked fish, Orlu, Fish quality; Hygiene

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

2012 ◽  
Vol 75 (10) ◽  
pp. 1862-1866 ◽  
Author(s):  
DAVID PHILLIPS ◽  
KATHRYN BRIDGER ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Viable Count ◽  
Longissimus Dorsi ◽  
Total Viable Count ◽  
E Coli ◽  
The Mean ◽  
First Time ◽  
Coagulase Positive Staphylococci

The fourth national baseline microbiological survey of Australian beef was conducted in 2011, including frozen boneless beef and, for the first time, samples from selected beef primal cuts. Cartons of frozen boneless beef (n = 1,165) sampled at 29 boning (fabrication) plants were found to have a mean total viable count of 2.2 log CFU/g, and the mean count for the 2.1% of samples with detectable Escherichia coli was 1.3 log CFU/g. The mean total viable counts for striploins (longissimus dorsi, n = 572) and outsides (biceps femoris, n = 572) were 1.3 and 1.5 log CFU/cm2 respectively. E. coli isolates were obtained from 10.7 and 25.2% of striploins and outsides, respectively, with mean counts of −0.5 and −0.3 log CFU/cm2 on positive samples. E. coli O157:H7, Salmonella, and Campylobacter were not isolated from any primal cut samples, and Salmonella was not isolated from any of the boneless product (E. coli O157:H7 and Campylobacter were not tested for). Listeria spp. were not detected in any of the boneless product, and one Listeria isolate was obtained on 1 (0.2%) of 572 striploin samples. Coagulase-positive staphylococci were isolated from 3.4% of boneless beef samples, 7.7% of beef striploins, and 8.4% of beef outsides, with positive samples having mean log counts of 1.9 CFU/g, 0.2 CFU/cm2, and 0.2 CFU/cm2, respectively.

scholarly journals Microbiological quality of desiccated coconut

1986 ◽  
Vol 96 (1) ◽  
pp. 19-26 ◽  
Author(s):  
Judith L. Kinderlerer ◽  
Rachel A. Clark
Keyword(s):  
Microbiological Quality ◽  
Viable Count ◽  
Sri Lankan ◽  
Secondary Alcohols ◽  
Total Viable Count ◽  
Methyl Ketones ◽  
Retail Outlets ◽  
Low Levels ◽  
Number Of Bacteria

SUMMARYA microbial survey of Sri Lankan desiccated coconut has been made on material purchased in supermarkets in Sheffield or on material obtained directly from the processing company. The total viable count (TVC) was reduced by spoilage and pasteurization from 104/g to 103/g. Most samples contained low levels of coagulase-positiveStephylococcus aureussuggesting that this commodity had been handled during production. One focus of contamination withAspergillus flavuswas found for each 8·34 g of desiccated coconut (mean contamination). The number of bacteria and moulds in spoiled coconut was significantly lower than that in coconut obtained from the processor or purchased from retail outlets. It is suggested that the accumulation of free fatty acids, aliphatic methyl ketones and secondary alcohols produced during fungal spoilage has had a bactericidal and fungicidal effect. The use of microbial specifications for foods is questioned in situations where there is evidence of microbial spoilage having taken place.

scholarly journals Microbiological Quality of Ice Cream Available in Chittagong

1970 ◽  
Vol 25 (2) ◽  
pp. 135-136
Author(s):  
M Tarek Hossain ◽  
AKM Humayun Kober
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Viable Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Standard Plate

A study was carried out to investigate microbiological quality of ice cream available in Chittagong area of Bangladesh during June to July 2008. Each brand of ice cream was collected from retail stores of Chittagong City. Standard plate count (SPC) and coliform count were done for bacteriological assessment of the ice cream samples. The average SPC count of Kwality, Igloo and Sub Zero ice cream samples were 2 x 103, 3 x 103 and 4 x 103 cfu/g respectively. Coliform organisms were detected in all the ice cream samples and the average coliform counts of the ice cream samples from Kwality, Igloo and Sub Zero were 12, 18 and 42 cfu/g respectively. Coliform bacteria exceeded standard limits, which can cause serious health problems. Keyword: Total viable Count; Coliform countDOI: http://dx.doi.org/10.3329/bjm.v25i2.4876Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 135-136

scholarly journals Bacteriological Quality Assessment of Raw Beef Sold in Sylhet Sadar

2016 ◽  
Vol 13 (2) ◽  
pp. 9-16 ◽  
Author(s):  
Farhana Jahan ◽  
A T M Mahbub-E-Elahi ◽  
A B Siddique
Keyword(s):  
Viable Count ◽  
Total Viable Count ◽  
Bacterial Isolates ◽  
Salmonella Spp ◽  
Fresh Meat ◽  
Gram Negative ◽  
Bacteriological Quality ◽  
Staphylococcus Spp ◽  
Klebsiella Spp

This study was conducted to assess the bacteriological quality of fresh raw beef sold in different markets of Sylhet Sadar. A total of seventy five (75) fresh raw beef samples were randomly collected from seven  major markets (Shibgonj, Mirabazar, Kazitula, Ambarkhana, Madina market, Bandar bazar and Sheikh ghat) of Sylhet Sadar. Total Viable Count of the samples ranged between 2.5 × 105 to 2.25 × 108cfu/g. Acceptability for consumption of these samples as satisfactory, acceptable and rejected were 40, 32 and 28%, respectively. A total of 115 bacterial isolates of 5 genera were identified including gram negative Escherichia coli [15(10%)], Salmonella spp. [20(13.33%)], Klebsiella spp. [30(20%)], Enterobacter spp. [10(6.67%)] and gram positive Staphylococcus spp. [40(26.67%)]. The presence of these organisms in fresh meat from conventional beef is alarming.DOI: http://dx.doi.org/10.3329/agric.v13i2.26654The Agriculturists 2015; 13(2) 09-16

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