Microbial contamination in industrial tofu

Ribeiro, Thaís Teresa Brandão Cavalheiro; Costa, Gabriela dos Santos; Costa, Marisa da

doi:10.1590/0103-8478cr20160234

Cited by 6 publications

(3 citation statements)

References 17 publications

(19 reference statements)

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“…The values reported in the present study are higher than those recommended by "The Soy Food Association of America" for soy milk, which states that mesophilic bacteria counts should not exceed 2 x 10 4 CFU/mL (TSAA, 1996;Ribeiro et al, 2017). Rossi et al (2016) reported the presence of mesophilic bacteria in all samples obtained from fresh tofu, and that the values are one to three Log higher than those for soybean samples obtained from the same industry.…”

Section: Full Paper Bacteriacontrasting

confidence: 66%

Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Alqadeeri¹,

Abas²,

Shaari³

et al. 2020

Food Res.

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The family of Piperaceae contains the species P. cubeba L., which has been used as a spice in countries such as Malaysia, Indonesia, India, Morocco, and Europe. A previous study has shown that crude extracts of tailed pepper (P. cubeba L.) have antimicrobial activities against foodborne pathogens species. The excellent antimicrobial activity of P. cubeba L. berries extract makes it suitable for use as a natural preservative or sanitizer in the food. The aim of this study was to evaluate the effect of the P. cubeba L. berries extract on microbial population in tofu. The tofu samples were cut into small pieces and mixed thoroughly to ensure the homogeneity of natural microflora. Ten grams of the samples were immersed in 20 mL varying concentrations of P. cubeba L. extract; 0.00%, 0.05%, 0.50% and 5.00% for 1, 2 and 4 hrs at room temperature (23±2°C) with the agitation of 50 rpm. At 1, 2 and 4 hrs the numbers of total plate count (TPC), Bacillus cereus, coliform and Escherichia coli were counted. The result shows that a reduction of at least 3 Log10 CFU/g of TPC, Bacillus cereus., coliform and E. coli in tofu samples was observed when the samples were treated with 0.50% extract for four hours. The result suggested that P. cubeba L. berries extract can be used as a natural preservative to reduce the microbial load in raw food.

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Section: Full Paper Bacteriacontrasting

confidence: 66%

Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Alqadeeri¹,

Abas²,

Shaari³

et al. 2020

Food Res.

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“…may both affect humans (causing ill-health conditions) and poison the feeds. L. monocytogenes may cause death in immunologically deficient persons [ 41 ] while L . ivanovii is associated with abortions in ruminants [ 42 ] and bacteremia in immunodeficiency debilitated patients [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Contamination Levels and Identification of Bacteria in Milk Sampled from Three Regions of Tanzania: Evidence from Literature and Laboratory Analyses

Msalya

2017

Veterinary Medicine International

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Milk in Tanzania has been reported to be contaminated with large number of bacteria. This is because (1) milk is obtained from animals with unknown health status, (2) good milking and handling practices are to a large extent not observed, and (3) marketing and distribution are done in informal channels. These factors are potential causes of milk-borne diseases and milk quality loss. The aim of this study was to assess nutritional risks in milk as reported in literature over a period of 20 years and through analyses of samples collected during the present study. The issues highlighted in literature were high bacteria and coliform counts exceeding standard levels in East Africa, prevalence of bacteria and drug residues in milk, and adulteration. Based on performed analyses, total bacterial count 1.0 × 107 colony forming units per millilitre (cfu/ml) and total coliform count 1.1 × 107 cfu/ml, also greater than recommended levels, were found. Ten bacteria types were isolated from milk samples (five, Pseudomonas aeruginosa, Listeria monocytogenes, Listeria innocua, Listeria ivanovii, and Klebsiella spp. are reported in Tanzanian for the first time). Two drugs tetracycline and sulphur were detected. Therefore, it is worth noting that integrated research is needed to evaluate the situation and address these challenges.

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“…The microbial quality of tofu may be affected by the handling conditions during the tofu manufacturing processing, including simmering soy milk, cooling and curdling the milk, and pressing the curd, pasteurizing, and packaging. Ribeiro et al [ 29 ] reported that mesophilic bacteria in all tested tofu samples were 1–3 log CFU/g higher than those observed with soybean as the ingredient for tofu manufacturing. Insufficient washing of raw ingredients such as soybean to eliminate foodborne pathogens can lead to bacterial growth.…”

Section: Resultsmentioning

confidence: 99%

Toxigenic Potential of Mesophilic and Psychrotolerant Bacillus cereus Isolates from Chilled Tofu

Park

Kim

Park

et al. 2022

Foods

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The prevalence, toxin gene profile, antibiogram, and biofilm formation to determine the virulence potential of mesophilic and psychrotolerant Bacillus cereus (B. cereus) isolated from chilled tofu were investigated. Among 58 isolates, 21 isolates were capable of growth at 7 °C, and these isolates shared a potential hazard for food poisoning with mesophilic isolates. B. cereus harboring enterotoxin genes was more frequently found in psychrotolerant isolates than in mesophilic isolates. Thirty-seven (62.2%) mesophilic isolates and all psychrotolerant isolates carried four or more enterotoxin genes. The hemolysin BL (42.9%) and nonhemolytic enterotoxin complexes (90.5%) were found at a higher frequency in psychrotolerant isolates than in mesophilic isolates. Some B. cereus isolates showed resistance to rifampicin or clindamycin, regardless of mesophilic and psychrotolerant isolates. A total of 56% and 40% mesophilic isolates displayed the strongest biofilm formation at 40 and 42 °C, respectively. However, the biofilm formation of psychrotolerant isolates was not significantly affected by temperature. The results of this study provide new strategies for the development of bacterial control, which allows us to optimize technologies to inhibit B. cereus, including psychrotolerant isolates, in the food industry.

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Microbial contamination in industrial tofu

Cited by 6 publications

References 17 publications

Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Contamination Levels and Identification of Bacteria in Milk Sampled from Three Regions of Tanzania: Evidence from Literature and Laboratory Analyses

Toxigenic Potential of Mesophilic and Psychrotolerant Bacillus cereus Isolates from Chilled Tofu

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