Bacterial Contamination of Soybean Curd (Tofu) Sold in Thailand

Ananchaipattana, Chiraporn; Hosotani, Yukie; Kawasaki, Susumu; Pongswat, Sirikhae; Latiful, Bari Md.; Isobe, Seiichiro; Inatsu, Yasuhiro

doi:10.3136/fstr.18.843

Cited by 26 publications

(25 citation statements)

References 10 publications

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“…may have been an obstacle to the growth of B. cereus and Listeria sp. Other authors have been describing B. cereus and L. monocytogenes presence in tofu and recalls of contaminated tofu have been published (SCHAEFER, 2007;ANANCHAIPATTANA et al, 2012;UFDA, 2015).…”

Section: Lotmentioning

confidence: 99%

“…Microbiological quality of this product must be checked to avoid infections or food poisoning. But, few reports about the microbiological quality of tofu have been published (van KOOIJ & DE BOER, 1985;ASHENAFI, 1994;MALLET et al, 2007;DANIYAN et al, 2011;ANANCHAIPATTANA et al, 2012;ROSSI et al, 2016). Therefore the aim of this study was to evaluate the bacteriological quality of two different brands of industrialized tofu sold in a supermarket over a period of six months in 2015, at Porto Alegre city, Brazil.…”

Section: Introductionmentioning

confidence: 99%

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Microbial contamination in industrial tofu

Ribeiro

Costa

2017

Cienc. Rural

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This study aimed to evaluate the microbiological quality of tofu sold in supermarkets in Porto Alegre/Brazil. Bacteria counts were performed for Bacillus cereus , mesophilic, coliforms and Staphylococcus coagulase positive and negative. The presence of Listeria sp. was also evaluated. Two different brands of tofu (A and B) were collected, one lot per month, for six months. Five samples from each lot were analyzed. All lots presented mesophilic aerobic counts above 4.3x105CFU g-1. Four of the six lots from brand A and all lots from brand B showed E. coli and/or Staphylococcus coagulase positive counts above the Brazilian law accepted limits. The Staphylococcus coagulase negative counts were higher than those of coagulase positive in all lots. In all lots where Staphylococcus coagulase positive counts were above the legal limit, there were counts of coagulase negative above 104CFU g-1. B. cereus and Listeria sp. were not found in either brand. The majority of lots of brand A and all lots of brand B were unsuitable for human consumption. Our results showed that there are problems in tofu manufacturing in both industries analyzed. There is a need of improvement on its microbial quality to avoid problems of food-borne illness, and finally the need of a better control by the Brazilian inspection services.

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Section: Lotmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microbial contamination in industrial tofu

Ribeiro

Costa

2017

Cienc. Rural

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“…As the common food-borne pathogens, coliforms were previously detected in soybean curd (Ananchaipattana et al 2012;Szabo et al 1989), which indicated that the curd samples had been contaminated by faeces. In this study, food-borne pathogens including thermotolerant coliforms, E. coli, S. aureus and B. cereus were not detected in freshly-made OFC and WSC.…”

Section: Discussionmentioning

confidence: 99%

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Wang

Yao

et al. 2019

Indian J Microbiol

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The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10°C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn't significantly increase the risk profile of WSC.

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“…Only two species, S. aureus and S. haemolyticus were detected at the final step of the frozen line, whereas S. epidermidis disappeared. also result from protein sources such as fresh beef, soybean curd, shells, and the yolk of quail eggs used to prepare fillings (Ananchaipattana et al, 2012;Goja, Ahmed, Saeed, & Dirar, 2013;Pyzik & Marek, 2012). Staphylococci are normally found in the air, dust, water, food, humans and animals, and on environmental surfaces (Hait, Tallent, Melka, Keys, & Bennett, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…Staphylococci sp. also result from protein sources such as fresh beef, soybean curd, shells, and the yolk of quail eggs used to prepare fillings (Ananchaipattana et al, 2012;Goja, Ahmed, Saeed, & Dirar, 2013;Pyzik & Marek, 2012). Therefore, special care should be taken of these raw materials with strong control procedures.…”

Section: Discussionmentioning

confidence: 99%

Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

Rumjuankiat

Keawsompong

Nitisinprasert

2016

Food Science & Nutrition

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Seventy‐five bacterial contaminants which still persisted to cleaning system from three puff pastry production lines (dough forming, layer and filling forming, and shock freezing) were identified using 16S rDNA as seven genera of Bacillus, Corynebacterium, Dermacoccus, Enterobacter, Klebsiella, Pseudomonas, and Staphylococcus with detection frequencies of 24.00, 2.66, 1.33, 37.33, 1.33, 2.66, and 30.66, respectively. Seventeen species were discovered while only 11 species Bacillus cereus, B. subtilis, B. pumilus, Corynebacterium striatum, Dermacoccus barathri, Enterobacter asburiae, Staphylococcus kloosii, S. haemolyticus, S. hominis, S. warneri, and S. aureus were detected at the end of production. Based on their abundance, the highest abundance of E. asburiae could be used as a biomarker for product quality. While a low abundance of the mesophile pathogen C. striatum, which causes respiratory and nervous infection and appeared only at the shock freezing step was firstly reported for its detection in bakery product. Six antimicrobial substances (AMSs) from lactic acid bacteria, FF1‐4, FF1‐7, PFUR‐242, PFUR‐255, PP‐174, and nisin A were tested for their inhibition activities against the contaminants. The three most effective were FF1‐7, PP‐174, and nisin A exhibiting wide inhibition spectra of 88.00%, 85.33%, and 86.66%, respectively. The potential of a disinfectant solution containing 800 AU/ml of PP‐174 and nisin A against the most resistant strains of Enterobacter, Staphylococcus, Bacillus and Klebsiella was determined on artificially contaminated conveyor belt coupons at 0, 4, 8, 12, and 16 hr. The survival levels of the test strains were below 1 log CFU/coupon at 0 hr. The results suggested that a combined solution of PP‐174 and nisin A may be beneficial as a sanitizer to inhibit bacterial contaminants in the frozen puff pastry industry.

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Bacterial Contamination of Soybean Curd (Tofu) Sold in Thailand

Cited by 26 publications

References 10 publications

Microbial contamination in industrial tofu

Microbial contamination in industrial tofu

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

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