Microbiological Examination Methods of Food and Water

Silva, Neusely da; Taniwaki, Marta Hiromi; Junqueira, Valéria Christina Amstalden; Silveira, Neliane Ferraz de Arruda; Okazaki, Margarete Midori; Gomes, Renato Abeilar Romeiro

doi:10.1201/9781315165011

Cited by 75 publications

(56 citation statements)

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“…E. coli and Salmonella were detected according to the procedures outlined by Food and Agriculture Organization (FAO, 2010). E. coli was identified based on morphology and Indole, MR, VP, Citrate tests that were identified as either Biotype 1 or Biotype 2 (da Silva et al, 2013).…”

Section: Detection Of E Coli and Salmonellamentioning

confidence: 99%

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Kechero

Baye

Tefera

et al. 2018

Journal of Food Safety

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This study was conducted by collecting samples of 63 fruit juices and 21 vegetable salads from 21 juice houses. The survey indicated poor kiosk sanitary situation and personal hygiene, and bad storage conditions. Mean average of total viable counts of the samples of juices and vegetable salads was found to be 5.96 log cfu/g. The highest and lowest mean total coliform counts (TCCs) were that of avocado (1.17 log cfu/mL) and mango (0.51 log cfu/mL) juice samples. Mean fecal coliform counts were between 0.04 and 0.09 log cfu/mL. Treatment with sodium benzoate (0.1%) was found effective in reducing the total viable count. Escherichia coli and Salmonella were detected from 32.14% and 3.6% of samples, respectively. All E. coli and Salmonella isolates were found resistant to vancomycin. Hygienic status of the kiosks, storage situation of prepared juices and vegetable salads, and ingredients are the critical contributing factors for high microbial load of juices and vegetable salads. Practical applications This study was conducted to assess the hygienic status, risk associated with consumption of juices and vegetable salads, and effectiveness of treatments used before serving in juice houses in Addis Ababa, Ethiopia. Our results showed the existing sanitary situation and bacteriological safety status of the preparation of juices and vegetable salads in the vending kiosks; moreover, the risks associated with the consumption of the products. The study has pointed out the need for targeted awareness creation training on the attitude and practices of workers in the houses. The findings may further serve as an additional evidence on the level of risk associated with the consumption of the products. The results of this study may also be used by the regulatory bodies to take the due care they need to exercise in licensing and during their regular inspection of the kiosks to reduce the degree of the problem to protect consumers.

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Section: Detection Of E Coli and Salmonellamentioning

confidence: 99%

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Kechero

Baye

Tefera

et al. 2018

Journal of Food Safety

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“…At each of the three sampling sites on both dates, 2 L of water were directly collected by submerging a sterile polyethylene bottle in the FIGURE 2 Location of sampling sites RS1, RS2 and RS3 in the Manzanares River (La Pedriza, Parque Nacional Sierra de Guadarrama) water column following standard protocols. Total aerobic bacteria were determined following the International Standard ISO 6222:1999, total and faecal coliforms by ISO 9308-2, and faecal enterococci by ISO 7899-2:2000 (Corry, Curtis, & Baird, 2011;Da Silva et al, 2013).…”

Section: Bacterial Analysismentioning

confidence: 99%

Complexity of river ciliate communities at a national park highlights the need for microbial conservation

Quintela‐Alonso

Pérez-Uz

Sánchez‐Jiménez

et al. 2017

Aquatic Conservation

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Microorganisms play pivotal roles in aquatic ecosystems. Free‐living protists are the main components of the eukaryotic microbial communities at the base of freshwater ecosystems. Ciliate grazing channels a large proportion of organic matter into multicellular organisms. Surprisingly, ciliates and other microorganisms are neglected in global conservation schemes. Interstitial ciliates were sampled in three sites of varying human pressure on the River Manzanares (La Pedriza National Park, Spain). Abundances of trophic groups and species were adjusted to a generalized linear model (GLM Poisson regression). Ciliate communities were rich in species (74 morphotypes) and although traditional microscopy retrieved a high number of species that appeared only once or in low numbers, rarefaction analyses estimated much larger species richness. These results illustrate that rarefaction assays are a useful first step for exploring the extent of the ciliate cryptic diversity in freshwater ecosystems. Benthic ciliate communities changed significantly, both spatially and at a short temporal scale. The fluctuating nature of the community was manifested by the presence of many ephemeral species at the same river site, revealing a complex and transient community structure. No significant short‐term changes were observed in the physical–chemical properties. Therefore, even slight differences in the abiotic variables may cause rapid shifts of ciliate species. Overall, human pressure had an effect on the interstitial (or benthic) ciliates that resulted in a reduction of species richness and their abundance.

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“…All containers of those samples were opened every week of storage to expose to air between 15 and 20 min, thus a large proportion of CO 2 was released and the amount of remaining CO 2 might not enough to inhibit the mold and yeast. Moreover, this temperature (25 °C) is quite favorable for the growth of mold and yeast (Da Silva et al, ). As a result, the spoilage of the samples with 300, 600, and 900 ppm CO 2 happened at a similar time (Days 8, 9, and 10, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…These results indicated that the storage temperature greatly affected the growth of mold and yeast. The majority of spoiling molds and yeasts found in cheese products are mesophilic species with an optimal temperature for growth ranging from 15 to 30 °C (Da Silva et al, ), thus they develop at 25 °C much faster than at 7 °C. This result is in agreement with the findings of previous studies (Chen & Hotchkiss, ; Perveen, Alabdulkarim, & Arzoo, ) in which it was reported that a low temperature was much more effective in extending the shelf life of cheese than a high temperature.…”

Section: Resultsmentioning

confidence: 99%

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study

Howes

Bhandari

2017

J Food Process Preserv

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The use of CO2‐α‐cyclodextrin complex powder to hinder mold and yeast growth in cottage cheese was investigated. The powder was directly mixed into the curds before packaging to achieve different CO2 concentrations (300, 600, and 900 ppm, mg CO2/kg curd), followed by storing the samples at 7 and 25 °C for up to 6 weeks. The sample containers were opened to expose them to air for 15–20 min every week. The results showed the mold and yeast growth was significantly inhibited without affecting pH and moisture content of the curds. At 25 °C, mold and yeast growth occurred in the control samples (0 ppm CO2) at Day 5 while the samples with 300, 600, and 900 ppm CO2 were spoiled at Days 8, 9, and 10, respectively. At 7 °C, except for the control spoiled at Day 30, no mold and yeast were observed in other samples at the end of storage period. Practical applications This study provided an innovative and simple approach to introduce CO2 gas in the encapsulated powder form for modified atmosphere packaging of cottage cheese. This can simply be done by mixing CO2 powder into cottage cheese prior to packaging, by which CO2 gas will be distributed throughout the product. During storage, due to effects of water in cottage cheese, the complex releases CO2 slowly so that spoilage microorganisms especially mold and yeast growth, were significantly prohibited.

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Microbiological Examination Methods of Food and Water

Cited by 75 publications

References 0 publications

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Complexity of river ciliate communities at a national park highlights the need for microbial conservation

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study

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Microbiological Examination Methods of Food and Water

Cited by 75 publications

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Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Bacteriological quality of commonly consumed fruit juices and vegetable salads sold in some fruit juice houses in Addis Ababa, Ethiopia

Complexity of river ciliate communities at a national park highlights the need for microbial conservation

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2‐α‐cyclodextrin complex powder: A preliminary study

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Product

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An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study