Microbiological Contamination of Homemade Food

Baroni, Suzymeire; Soares, Izabel Aparecida; Barcelos, Rodrigo Patera; Moura, Alexandre Carvalho de; Pinto, Fabiana Gisele da Silva; Rocha, Carmem Lúcia de Mello Sartori Cardoso da

doi:10.5772/53170

Cited by 3 publications

(3 citation statements)

References 26 publications

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“…The presence of germs in food or beverage products will harm consumers because they are harmful to humans (Hamad, 2012;Uçar et al, 2016). The presence of bacteria in these processed products can cause various diseases (Baroni et al, 2013;Hernández-Cortez et al, 2017). With the presence of herbal medicine machine unit, the chance of germ contamination will be minimized.…”

Section: Resultsmentioning

confidence: 99%

Improving the hygiene of jamu sellers in Malang through the provision of appropriate technology

Nurwidodo

Mulyono

Fauzi

2021

jcse

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Jamu (herbal medicine) is included in traditional health drinks that its processing is often less hygienic. The purpose of this community service program is to improve the cleanliness of the herbal medicine-making process in the herbal medicine group in Malang through the provision of hygienic herbal medicine processing machines. Community service activities were carried out in 2018 by involving herbal medicine groups in Tegalgondo and Jetis Villages, Malang. The community service activities included analyzing the conditions and needs of partners, designing herbal medicine machines as needed, as well as assisting the use of machines. The implementation methods in this service program were discussion and training. The result of this service activity was an increase in partner knowledge regarding the importance of hygiene and the use of appropriate technology in herbal medicine processing. After the training was carried out, service partners began to be moved to process jamu more hygienically. Furthermore, assistance and technology-based marketing training activities also need to be carried out.

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Section: Resultsmentioning

confidence: 99%

Improving the hygiene of jamu sellers in Malang through the provision of appropriate technology

Nurwidodo

Mulyono

Fauzi

2021

jcse

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“…Microbial contamination of food is a public health concern and must be addressed at every point of consumption. According to Suzymeire et al [24], a high number of microbes in food might lead to all kinds of food hazards including simple intestine disorders to neurological disorders and even death.…”

Section: Enumeration Of Microfora Associated With Groundnutsmentioning

confidence: 99%

“…contaminant levels were recorded for samples taken from Bolgatanga and Navrongo, respectively. Suzymeire et al [24] indicated that the bacteria are the main microbial groups causing food disorders. Tey also added that, as a result of their diversity and pathogenesis, they are by far the most important microbial group linked to foodtransmitted diseases.…”

Section: Characterization and Identifcation Of Microbialmentioning

confidence: 99%

Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana

Madilo

Glover²,

Islam

et al. 2023

Journal of Food Quality

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The postharvest processes of groundnuts often become sources of microbial contamination leading to infections and intoxication. Hence, this study examined the microbial pathogens contaminating groundnuts after harvesting. About 50 samples were randomly collected from four major groundnut-producing towns: Bolgatanga, Chiana, Navrongo, and Bongo, all in the Upper East Region of Northern Ghana, and microbiologically examined using Analytical Profile Index (API® 20E). The results revealed that samples from Bolgatanga were the most contaminated, while Chiana has the least contaminated samples. Several species of bacterial genera such as Staphylococcus, Proteus, Escherichia, Bacillus, and Micrococcus, and fungal genera including Aspergillus, Fusarium, Rhizopus, Mucor, Saccharomyces, and Eurotium were isolated as the main microbial pathogens contaminating the produce. Navrongo and Bolgatanga recorded the highest rate of bacterial species for unshelled (29.5%) and shelled (30.4%) groundnuts, respectively, while Bongo and Bolgatanga registered the highest rate of fungal species under unshelled (32.8%) and shelled (32.6%) groundnuts, respectively. Due to the high levels of microbial contamination of most of the samples and the kind of microbial species involved, proper hygiene standards must be adopted during the postharvest handling of the shelled and unshelled groundnuts.

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Investigation of the efficiency of microscopy methods as a short-term test of the quality of chilled poultry meat with different degrees of product spoilage

Abdullaeva,

Kolbetskaya,

Blinkova

et al. 2023

Тимирязевский биологический журнал

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This article discusses the results of the practical use of microscopic analysis as an express test to obtain information about the freshness of chilled poultry meat. Poultry meat was selected according to the criteria of consumption in the food market. Before the research, the samples were encrypted for the objectivity of the assessment. In accordance with the objectives of the study, several products of different types of poultry of domestic producers were studied, sold in the largest quantities and having different expiration dates. The samples were tested on the first, seventh and fifteenth days of product storage. Microscopy data were compared with organoleptic studies, which were performed in parallel, guided by the regulated expiration date indicated on the labeling of each test sample. In addition, microscopy results and the actual shelf life of products were compared. Based on the results obtained, conclusions are drawn about the potential possibility of using this method as an express test in conditions of limited shelf life or insufficient technical equipment of experimental laboratories.

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Microbiological Contamination of Homemade Food

Cited by 3 publications

References 26 publications

Improving the hygiene of jamu sellers in Malang through the provision of appropriate technology

Improving the hygiene of jamu sellers in Malang through the provision of appropriate technology

Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana

Investigation of the efficiency of microscopy methods as a short-term test of the quality of chilled poultry meat with different degrees of product spoilage

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