Journal articles: 'Food/microbiological analysis'

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Melngaile, Aija, and Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.

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Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.

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Saba, Courage Kosi Setsoafia, and Bruno Gonzalez-Zorn. "Microbial food safety in Ghana: a meta-analysis." Journal of Infection in Developing Countries 6, no. 12 (December 16, 2012): 828–35. http://dx.doi.org/10.3855/jidc.1886.

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Introduction: Food safety is a crucial factor in the growth of developing countries worldwide. In this study, we present a meta-analysis of microbiological food safety publications from Ghana. Methodology: The search words “Ghana food safety”, “Ghana food research”, and “Ghana food bacteria” were used to search for microbiological food safety publications with related abstracts or titles in PubMed, published between 1997 and 2009. We obtained 183 research articles, from which we excluded articles concerning ready-to-eat microbial fermented foods and waterborne microorganisms as well as articles without abstracts. The criteria used for analysis of these publications were based on an assessment of methodological soundness previously developed for use in the medical field, with some modifications incorporated. Results: The most predominant bacteria in Ghanain foods are Enterobacter spp., Citrobacter spp., Klebsiella spp. and Escherichia spp., which were found to be present in 65%, 50%, 46% and 38% respectively, of the food samples considered in the studies analysed. The most contaminated food samples were macaroni, salad, and milk. Although the methodological quality of the articles was generally sound, most of them did not give directions for future research. Several did not state possible reasons for differences between studies. Conclusion: The microbiological food contamination in Ghana is alarming. However, we found that the downward trend in publications of microbial food safety articles is appalling. Hence a concerted effort in research on food safety is needed in Ghana to help curb the incidence of preventable food-borne disease.

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Ustymenko, І., N. Korh, S. Teterina, and G. Polischuk. "ANALYSIS OF MICROBIOLOGICAL INDICATORS OF FOOD EMULSIONS." Scientific Works of National University of Food Technologies 24, no. 2 (February 2018): 209–15. http://dx.doi.org/10.24263/2225-2924-2018-24-2-25.

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Noor, Rashed. "Microbiological quality of commonly consumed street foods in Bangladesh." Nutrition & Food Science 46, no. 1 (February 8, 2016): 130–41. http://dx.doi.org/10.1108/nfs-08-2015-0091.

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Purpose – The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene during preparing, processing or handling the foods. The insufficiency in regular microbiological analysis further casts the possibility of disease onset. The need of microbial analyses of these foods also remains unclear to the consumers, which, in turn, results in microbial infections and intoxications remaining unnoticed. Design/methodology/approach – The present review focused on the microbiological quality of the street foods projected from the locally conducted researches on street foods, and pondered on the possible management from a microbiological perspective for ensuring consumer safety. Findings – This paper provides comprehensive information on the microbiological quality of street foods, requirement of maintenance of hygiene by the vendors and consumers and the necessity of adopting proper management during food preparation. Originality/value – Demonstration of microbial prevalence in the street foods may bring imperative information on food safety and security. The conclusive message of this review is about the general consciousness on the microbiological aspects of street food contamination.

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EVANS, ELLEN W., and ELIZABETH C. REDMOND. "Behavioral Observation and Microbiological Analysis of Older Adult Consumers' Cross-Contamination Practices in a Model Domestic Kitchen." Journal of Food Protection 81, no. 4 (March 8, 2018): 569–81. http://dx.doi.org/10.4315/0362-028x.jfp-17-378.

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ABSTRACT The incidence of foodborne illness is higher in older adults because of their increased susceptibility; therefore, food safety practices are important. However, inadequate knowledge and negative attitudes toward food safety have been reported, which may increase use of unsafe food handling practices. Data on the actual food safety behaviors of older adults are lacking. In this study, food safety practices of older adults were observed and linked to microbiological analysis of kitchen surfaces to identify suspected routes of contamination. Older adults (≥60 years, n = 100) prepared a set meal in a model domestic kitchen sanitized according to a validated protocol to ensure minimal and consistent microbiological loads. Food safety behaviors were observed using ceiling-mounted cameras and recorded using a predetermined behavioral checklist. Surface microbiological contamination also was determined after food preparation. Overall, older adults frequently implemented unsafe food handling practices; 90% failed to implement adequate hand decontamination immediately after handling raw chicken. For older adults who used a larger number of adequate hand decontamination attempts, microbiological contamination levels in the kitchen following the food preparation session were significantly lower (P < 0.001). The novel utilization of behavioral observation in conjunction with microbiological analysis facilitated identification of potentially unsafe food handling practices as suspected routes of microbiological cross-contamination in a model domestic kitchen. Findings indicate the potential impact on domestic food safety of unsafe food handling practices used by older adult consumers. This innovative approach revealed that a large proportion of older adults implement behaviors resulting in microbiological cross-contamination that may increase the risk of foodborne illness in the home.

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Puspita, Widyana Lakshmi, Yenni Prawiningdyah, and Fatma Zuhrotun Nisa. "Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak." Jurnal Gizi Klinik Indonesia 7, no. 1 (July 1, 2010): 8. http://dx.doi.org/10.22146/ijcn.17609.

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Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

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Ellison, Stephen L. R., Pauline Key, and Roger Wood. "The Interlaboratory Performance of Microbiological Methods for Food Analysis." Journal of AOAC INTERNATIONAL 95, no. 5 (September 1, 2012): 1433–39. http://dx.doi.org/10.5740/jaoacint.11-452.

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Abstract Repeatability and reproducibility data for microbiological methods in food analysis were collated and assessed with a view to identifying useful or important trends. Generalized additive modeling for location, shape, and scale was used to model the distribution of variances. It was found that mean reproducibility for log10 (CFU) data is largely independent of concentration, while repeatability SD of log10 (CFU) data shows a strongly significant decrease in repeatability SD with increasing enumeration. The model for reproducibility SD gave a mean of 0.44, with an upper 95th percentile of approximately 0.76. Repeatability variance could be described reasonably well by a simple dichotomous model; at enumerations below 105/g, the model for repeatability SD gave a mean of approximately 0.35 and upper 95th percentile of 0.63. Above 105/g, the model gave a mean of 0.2 and upper 95th percentile of 0.36. A Horwitz-like function showed no appreciable advantage in describing the data set and gave apparently worse fit. The relationship between repeatability and reproducibility of log10 (CFU) is not constant across the concentration range studied. Both repeatability and reproducibility were found to depend on matrix class and organism.

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Abud, Hélen Baptista, Erick Eduardo da Silveira, Elaine Berges da Silva, Antônio Francisco da Silva Lisboa-Neto, Amilton Cesar dos Santos, and Caio Biasi. "Validation of cleaning procedures and sanitization of equipment in the fish industry by microbiological analysis." Brazilian Journal of Biological Sciences 5, no. 9 (2018): 69–74. http://dx.doi.org/10.21472/bjbs.050907.

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Data by the Pan-American Health Organization show that the death of about two million people a year and over 200 types of diseases are associated with increasing food contamination. Several types of technology and extensive legislation have been developed and targeted to this issue to reduce food microbiological load to safer levels and meet the expectations of increasingly demanding consumers. Current research investigates the process of sanitization of equipment and utensils in the fish industry by microbiological analyses. The study was conducted in a fish industry, installed in São Roque, State of São Paulo, Brazil. Swab technique was employed prior to cleaning and after sanitizing. Microbiological analysis comprised total counts of coliforms, fecal coliforms, psychrotrophic bacteria, mesophylls and Pseudomonas. In present study, microbiological analysis available in compendium of methods for the microbiological examinations of foods were useful for establish possible contamination by microorganisms. Correct sanitization throughout the manufacturing process has been targeted to maintain the quality and safety of the final product. Satisfactory results of present study may contribute to the discussion about standardization of sanitary procedures for fishing industry. Further research on the fishery industry should be undertaken to establish reliable standards to be employed nationwide.

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Griffiths, Mansel W. "Rapid Microbiological Methods with Hazard Analysis Critical Control Point." Journal of AOAC INTERNATIONAL 80, no. 6 (November 1, 1997): 1143–50. http://dx.doi.org/10.1093/jaoac/80.6.1143.

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Abstract The proactive approach to ensuring food safety termed hazard analysis critical control point (HACCP) was introduced in the 1960s by the Pillsbury Company, in collaboration with the U.S. Army Natick Laboratories and National Aeronautics and Space Administration, to help guarantee that astronauts would not be incapacitated by the trauma of foodborne illness during space flights. The approach has subsequently been adopted as the standard food safety management system worldwide and is seen as forming the basis for harmonization of food inspection regulations necessitated by trade agreements such as General Agreement on Tariffs and Trade and North American Free Trade Agreement as the move toward globalization of trade in food products gains momentum. The new U.S. Department of Agriculture Mega-Reg requires mandatory introduction of HACCP, and the Food Safety Enhancement Program of Agriculture and Agri-food Canada, as well as the “due diligence” legislation of the European Union, is centered on HACCP principles.

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Uddin, M. A., T. Jabin, E. A. Siam, M. T. Afreen, S. S. Uddin, and U. Sayeda. "Microbiological analysis of different categories of food items in Dhaka city, Bangladesh." Food Research 4, no. 4 (April 25, 2020): 1351–56. http://dx.doi.org/10.26656/fr.2017.4(4).099.

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Pathogenic microorganisms have been so far reported to contaminate a wide range of foods triggering food borne infections or intoxications including the enteric complications, abdominal pain, fever, bloodstream infection etc. The current study was attempted to observe the microbiological quality of some popular foods collected from different places of Dhaka city, Bangladesh. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bacterial count (TVBC) and presumptive identification of other pathogenic bacteria from these samples. Higher counts of TVBC, coliform, Staphylococcus spp. and fungal load were recorded as 1.46×107 CFU/g (yogurt 1), 4.5×106 CFU/g (yogurt 1), 5.6×105 CFU/g (raw meat) and 2.9×103 CFU/g (sea fish), respectively. Fecal coliform was detected only in one out of ten samples. On the contrary Salmonella spp., Vibrio spp., Shigella spp. and Pseudomonas spp. were completely absent. The antibiogram study showed that all the isolates were sensitive against Kanamycin and Azithromycin. Better sensitivity was also observed against Gentamycin and Ciprofloxacin. Varying degree of antibiotic resistance was also detected against Cefixime, Amikacin and Neomycin. Our study emphasizes the need for continuous monitoring of the various categories of food samples for the safety of public health.

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Kraeva, L. A., E. V. Smirnova, and I. A. Derevyanchenko. "Rapid methods in the study of food." Bacteriology 5, no. 4 (2020): 52–59. http://dx.doi.org/10.20953/2500-1027-2020-4-52-59.

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The incidence of acute intestinal infections among the population of the Russian Federation continues to cause significant social and multibillion- ruble economic damage. At the same time, the etiological factor of diseases can be established only in one third of cases. Since the main route of transmission of acute intestinal infections is the food pathway, and the factors of transmission are food, it is quite justified that there is an increasing need to develop and use fast and effective methods of microbiological diagnostics for food control. Currently, they are presented in several versions: fully automated systems and devices for microbiological diagnostics of food products; manual tests for microbiological diagnostics of food products; devices and manual tests to speed up some stages of microbiological diagnostics. All the presented developments are based on various methods. Fully automated systems and devices for microbiological diagnostics of food products have a very high productivity (up to several hundred analyses at a time), which is very convenient and in demand in large laboratories. With the high price of devices, the economic efficiency of their use in such laboratories is also high. For laboratories with a small flow of samples for research, manual tests or kits are more preferable, as well as nutrient media for microbiological diagnostics of food products or to speed up its some stages. High quality and speed of food analysis are essential for reducing morbidity due to consumption of poor quality in microbiological terms of food and economic loss from diseases. Key words: food products, еxpress methods, laboratory diagnostics

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Cosby, Catherine M., C. A. Costello, W. C. Morris, B. Haughton, M. J. Devereaux, F. Harte, and P. M. Davidson. "Microbiological Analysis of Food Contact Surfaces in Child Care Centers." Applied and Environmental Microbiology 74, no. 22 (September 26, 2008): 6918–22. http://dx.doi.org/10.1128/aem.00547-08.

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ABSTRACT A study of six child care centers was conducted to assess the microbiological quality of three food contact surfaces (one food serving surface and two food preparation surfaces) and one non-food contact surface (diaper changing surface) to determine the effectiveness of cleaning and sanitization procedures within the facilities. Aerobic plate counts (APCs) and Escherichia coli/coliform counts of 50-cm2 areas on all surfaces were determined using standard microbiological swabbing methods. Samples were taken three times a day (preopening, lunchtime, and following final cleanup) twice per month for 8 months in each child care center (n = 288 sampling times). Mean log APCs over the survey period were 1.32, 1.71, 1.34, 1.96, 1.50, and 1.81 log CFU/50 cm2 for the six centers. Mean log coliform counts were 0.15, 0.40, 0.33, 1.41, 0.28, and 1.12 CFU/50 cm2 for the same centers. Coliforms were detected in 283 of 1,149 (24.7%) samples, with counts ranging from 1 to 2,000 CFU/50 cm2, while E. coli was detected in 18 of 1,149 (1.6%) samples, with counts ranging from 1 to 35 CFU/50 cm2. The findings of this study demonstrated that the extent of bacterial contamination was dependent on the center, time of day, and the area sampled. While no direct correlation between contamination and illness can be made, given the high risk of food-borne illness associated with children, microbial contamination of food contact or non-food contact surfaces is an aspect of food safety that requires more attention. Emphasis on training and the development of modified standard sanitation operating procedures for child care centers are needed to reduce potential hazards.

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Grabowski, N. T., and G. Klein. "Microbiological analysis of raw edible insects." Journal of Insects as Food and Feed 3, no. 1 (March 25, 2017): 7–14. http://dx.doi.org/10.3920/jiff2016.0004.

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Relatively little is known about the microbiological quality of edible insects. In Germany, living insects are also bought from pet shops, rededicating thus a feedstuff to a foodstuff. A preliminary survey was conducted to assess the microbiological quality of these animals. Samples of raw insects (Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Blabtica dubia, Galleria mellonella, Chilecomadia moorei, Pachnoda marginata, Tenebrio molitor, Zophobas atratus, and Apis mellifera) from pet shops were analysed using classical food hygiene parameters (total aerobial mesophilic bacterial count (TBC), Enterobacteriaceae count (EC), staphylococci (SC), bacilli (BC), yeasts and moulds counts (YMC), salmonellae, Escherichia coli, and Listeria monocytogenes). They were also inoculated on blood agar for specific microbial identification. Merged samples were taken from living animals (n=39), dead ones (n=7), and the bedding material (n=16) of the boxes they were sold in. Geometric means per species variedbetween 5.7 and 7.5 (TBC), 5.5 and 7.3 (EC), ≤6.1 (SC), ≤5.6 (YMC), and 3.5 and 7.2 lg cfu/g (BC), each displaying a individual microbial pattern. Dead animal values ranged above those of living ones, while bedding materials’ values could be higher or lower. From blood agar plates, coagulase-negative staphylococci, Enterobacteriaceae (typically Proteus spp. and Serratia liquefaciens), pseudomonads and fungi (e.g. Candida albicans, Issatchenkia orientalis, Geotrichum spp.) were isolated. All samples were free of salmonellae, E. coli, L. monocytogenes, and Staphylococcus aureus, complying thus with the food hygiene criteria recently issued by Belgium and the Netherlands. Process hygiene criteria however were not met entirely due to elevated TBC and EC. These high bacterial counts and the presence of many (opportunistic) pathogenic and spoiling agents found also typically in other foodstuffs create the need to heat insects thoroughly before consumption.

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Fedorenko, Ekaterina V., N. D. Kolomiets, and S. I. Sychik. "Actual problems of the microbiological safety of food products." Hygiene and sanitation 95, no. 9 (October 28, 2019): 873–78. http://dx.doi.org/10.18821/0016-9900-2016-95-9-873-878.

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Food-borne infectious diseases remain an actual problem of health care. In the Republic of Belarus the level of food-borne diseases persists to be stable, at the same time these diseases remain to be significant. Despite the insignificant number of nonconforming food samples the prevalence rates of food-borne acute infectious diseases of various etiology with dominantly food transmission pathway remain to be rather high. The mentioned fact determines the need for the development of approaches on the security of microbiological food safety based on the risk analysis. There are determined criteria for a hygienic assessment of the microbiological hazards (associated with the pathogen, food products and a consumer health state), there is presented the classification offood products in dependence on the grade of microbiological risk. There was performed the comparative analysis of requirements for the microbiological safety of food accepted in the Republic of Belarus and European Economic Union, in the European Union and at the international level, which testify to the presence of separate differences. Based on the international approaches there was substantiated the multilevel control system of management of microbiological risks, there is reported the characteristic of separate criteria. There are determined the directions of the improvement of the security of microbiological safety of food.

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Tedesco, Doriana Eurosia Angela, Marta Castrica, Aldo Tava, Sara Panseri, and Claudia Maria Balzaretti. "From a Food Safety Prospective: The Role of Earthworms as Food and Feed in Assuring Food Security and in Valuing Food Waste." Insects 11, no. 5 (May 11, 2020): 293. http://dx.doi.org/10.3390/insects11050293.

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The Sustainable Development Goals are a set of global goals that provide a framework for shared action. These goals also include the reduction of food waste and the definition of sustainable solutions to achieve food security. In this context, the aim of the study was to describe all phases of a pilot earthworm rearing project started in September 2017 and concluded in December 2017, together with a risk analysis carried out in order to evaluate if earthworms can represent a safe and sustainable protein source for human consumption and/or animal nutrition. The conversion rate, that in this study is more appropriately identified as the “waste reduction efficiency,” was also calculated in order to define the extent to which earthworm rearing can contribute to the objective of reducing fruit and vegetable waste (FVW). The results showed that earthworms can bio-convert 3750 kg of FVW in three months producing 1050 kg of compost and 82 kg of fresh earthworms with minimal environmental impact showing good waste reduction efficiency. Moreover, the risk analysis conducted on earthworm rearing highlighted a microbiological hazard after the freeze-drying phase. The critical control point was therefore identified, and, in order to guarantee the total food safety of the finished product, corrective action was taken consisting in the implementation of heat treatment—sterilization at 121 °C for 20 min. The results of microbiological analyses carried out on the earthworm meal after the sterilization treatment showed that the treatment guarantees microbiological safety for the consumer and ensures a balanced approach in relation to two main topics—public health and food-borne diseases. In conclusion, earthworm meal is a concentrate of valuable nutrients useful for human and animal nutrition and can also transform fruit and vegetable waste into a resource.

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Feng, Peter. "Emergence of Rapid Methods for Identifying Microbial Pathogens in Foods." Journal of AOAC INTERNATIONAL 79, no. 3 (May 1, 1996): 809–12. http://dx.doi.org/10.1093/jaoac/79.3.809.

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Abstract Because of the complexities of food analysis, conventional microbiological methods must use timeconsuming enrichment steps for culturing viable bacterial cells in foods. With rapid advancements in technology, however, numerous so-called rapid methods were introduced into the field of food microbiology in a relatively short time. Culture methods that were once used to obtain profiles for bacterial identification were simplified or automated. Many microbiological procedures were also streamlined or automated to reduce assay time, labor, and materials. Nucleic acid-based assays are used to identify gene sequences in foodborne bacteria, and antibody-based assays are used in numerous formats to detect bacterial pathogens and toxins in foods. The difficulties of analyzing food, however, remain challenging, and rapid methods need to be evaluated thoroughly before they are used for routine food analysis.

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Uddin, Md Aftab. "Microbiological analysis of ready to eat foods collected from different places of Dhaka city, Bangladesh." Stamford Journal of Microbiology 8, no. 1 (July 31, 2019): 30–33. http://dx.doi.org/10.3329/sjm.v8i1.42436.

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The current study was attempted to observe the microbiological quality of ready to eat foods collected from different places of Dhaka city, Bangladesh. Ten food samples that include five fried items-fried chicken, fish fillet, shrimp fries, French fries, potato chop and five sweet items-yoghurt, pudding, ice cream, mango drink, lemon drink were analyzed during the period from September 2017 to November 2017. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bacterial count (TVBC) and presumptive identification of other pathogenic bacteria from these samples. The higher counts of TVBC, Escherichia coli, Staphylococcus aureus and Bacillus spp. were recorded as 1.94×106 cfu/g (potato chop), 3.1×104 cfu/g (fried shrimp), 7.5×103 cfu/g (fried chicken) and 1.0 x 103 cfu/g (French fries) respectively. Based on the specifications by International Commission for Microbiological Specification for Foods (ICMSF), the level of contaminations was within acceptable microbiological limits except for potato chop. Stamford Journal of Microbiology, Vol.8(1) 2018: 30-33

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WANG, JUN, JOONG-HYUN PARK, NA-JUNG CHOI, SANG-DO HA, and DEOG-HWAN OH. "Microbiological Analysis of Rice Cake Processing in Korea." Journal of Food Protection 79, no. 1 (January 1, 2016): 157–62. http://dx.doi.org/10.4315/0362-028x.jfp-15-237.

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ABSTRACT This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination.

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VINCENTI, SARA, MATTEO RAPONI, ROMINA SEZZATINI, GABRIELE GIUBBINI, and PATRIZIA LAURENTI. "Enterobacteriaceae Antibiotic Resistance in Ready-to-Eat Foods Collected from Hospital and Community Canteens: Analysis of Prevalence." Journal of Food Protection 81, no. 3 (February 19, 2018): 424–29. http://dx.doi.org/10.4315/0362-028x.jfp-17-317.

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ABSTRACT Foodborne diseases and antibiotic resistance are serious widespread health problems in the contemporary world. In this study, we compared the microbiological quality of ready-to-eat (RTE) foods found in community canteens versus hospital canteens in Rome, Italy, focusing on detection and quantification of Enterobacteriaceae and the antibiotic resistance of these bacteria. Our findings show a remarkable difference in Enterobacteriaceae contamination between RTE foods distributed in community canteens (33.5% of samples) and those distributed in hospital canteens (5.3% of samples). This result highlights greater attention to good manufacturing practices and good hygiene practices by the food operators in hospitals compared with food operators in community canteens. As expected, a higher percentage of cold food samples (70.9%) than of hot food samples (10.8%) were positive for these bacteria. Excluding the intrinsic resistance of each bacterial strain, 92.3% of the isolated strains were resistant to at least one antibiotic, and about half of the isolated strains were classified as multidrug resistant. The prevalence of multidrug-resistant strains was 50% in the community samples and 33.3% in hospital canteens. Our results indicate that approximately 38% of RTE foods provided in community canteens is not compliant with microbiological food safety criteria and could be a special risk for consumers through spread of antibiotic-resistant strains. Hygienic processing and handling of foods is necessary for both hospital and community canteens.

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McGrath, T. F., C. T. Elliott, and T. L. Fodey. "Biosensors for the analysis of microbiological and chemical contaminants in food." Analytical and Bioanalytical Chemistry 403, no. 1 (January 26, 2012): 75–92. http://dx.doi.org/10.1007/s00216-011-5685-9.

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STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (July 1, 2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

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The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.

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Belé, Jhéssica Samara A. H. S., Carolina M. Vicentini-Polette, Sandra Regina Ceccato-Antonini, Marta Helena F. Spoto, Valdinei Luis Belini, and Marta Regina Verruma-Bernardi. "Microbiological and Microscopic Analysis of Sugarcane Syrup." Journal of Agricultural Science 11, no. 17 (October 15, 2019): 210. http://dx.doi.org/10.5539/jas.v11n17p210.

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Sugarcane syrup is defined as the product obtained by the concentration of sugarcane juice (Saccharum officinarum L.) or from melted cane rapadure. This product has good acceptance in the Brazilian market and can be used as a sweetener in substitution of refined sugar, besides containing important minerals. This study analyzed samples of sugarcane syrup based on its microbiological and microscopic properties. In total, 15 commercial brands of sugarcane syrups were analyzed. No brands had the presence of flat-sour thermophilic bacteria, total coliforms or Escherichia coli, while five brands were contaminated with mesophilic bacteria, molds, and yeasts. Microscopic analysis, performed under optical light transmission microscopy, revealed that 14 (93%) brands contained some kind of dirt or foreign material, with only one brand (M) according to the standards. The Brazilian standard in force (RDC, 2001) specifies the microbiological standards for food but does not contain important information for sugarcane syrup, and an update is required.

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Altug, G., and Y. Bayrak. "Microbiological analysis of caviar from Russia and Iran." Food Microbiology 20, no. 1 (February 2003): 83–86. http://dx.doi.org/10.1016/s0740-0020(02)00090-4.

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Alves, Ana, Cristina Viveiros, Jéssica Lopes, António Nogueira, Bruno Pires, Andrea F. Afonso, and Cristina Teixeira. "Microbiological Contamination in Different Food Service Units Associated with Food Handling." Applied Sciences 11, no. 16 (August 6, 2021): 7241. http://dx.doi.org/10.3390/app11167241.

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Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation.

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BANIK, AVIJIT, MARUF ABONY, SUVAMOY DATTA, and SYEDA TASNEEM TOWHID. "Microbiological Quality of Ready - to - Eat Food from Dhaka, Bangladesh." Current Research in Nutrition and Food Science Journal 7, no. 1 (April 3, 2019): 161–68. http://dx.doi.org/10.12944/crnfsj.7.1.16.

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The objective of this research was to assess the microbiological quality of ready-to-eat food available in Dhaka city, Bangladesh, and check the risk factors associated with ingestion of ready-to-eat food from popular public places. This study was conducted in the Center of Excellence in the Department of Microbiology, Primeasia University, Dhaka, Bangladesh from August 2016 to February 2017. Forty-five samples belonging to 18 categories were collected aseptically in triplicates in pre-sterilized zip-lock bags or sterile bottles from Banani area from local street vendors. Samples were transported to and analysed in the Laboratory of Department of Microbiology, Primeasia University according to standard food analysis methods. Total viable count (TVC) and Total coliform count (TCC) were determined by using plate count agar (PCA) andMacConkey agar plates respectively. Antibiogram of the isolated strains was conducted with commercial antibiotics according to the Kirby-Bauer disc diffusion method on Mueller-Hinton agar medium. Identification of the coliforms together with antibiotic-resistance profile showed Escherichia coli, Enterobactersakazaki, Citrobacterfreundii and Salmonella typhimurium were present in various foods. E. coli and S.typhimurium showed increased sensitivity against Ampicillin 10 mg and Sulfamethoxazole 25 mg. The occurrence of antibiotic-resistance potential pathogens in ready-to-eat food poses a considerable health risk to consumers. Public awareness and timely assessment of food safety are needed to avoid the risks of food-borne infection and intoxication from ready-to-eat food.

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Деревенщикова, Мария, Mariya Derevshchikova, Михаил Сыромятников, Mikhail Syromyatnikov, Василий Попов, and Vasily Popov. "Molecular Genetic Methods in Microbiological Control of Food Products." Food Processing: Techniques and Technology 48, no. 4 (February 13, 2019): 87–113. http://dx.doi.org/10.21603/2074-9414-2018-4-87-113.

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There are a number of technologies and business applications that identify nucleic acids of various microorganisms. Technologies based on DNA analysis are the most promising direction in the molecular-genetic identification of the microbiota in food substrates. The present paper is a review of various aspects of microorganism identification in food substrates, their advantages and disadvantages. It features modern regulatory, scientific, and methodological sources, as well as patented solutions. The authors pay considerable attention to the classical methods and describe the use of polymerase chain reaction (PCR) in microbiota analysis. Then, they trace the development of next-generation sequencing (NGS) of DNA and how it can be used to identify pathogens in food substrates. So far, NGS proves to be the most advantageous method that identifies prokaryotic and eukaryotic microorganisms, as well as pathogens.

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Martin, James I., William O. Landen, Abdel-Gawad M. Soliman, and Ronald R. Eitenmiller. "Application of a Tri-Enzyme Extraction for Total Folate Determination in Foods." Journal of AOAC INTERNATIONAL 73, no. 5 (September 1, 1990): 805–8. http://dx.doi.org/10.1093/jaoac/73.5.805.

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Abstract A tri-enzyme digestion procedure using chicken pancreas conjugase, a-amylase, and Pronase® was evaluated to determine Its usefulness In the microbiological quantitation of total folate In foods. Folate values obtained by traditional conjugase digestion were compared to those obtained by the tri-enzyme method for 12 food products that represent diverse matrixes. The tri-enzyme treatment Increased measurable folate from most foods when compared to levels found after conjugase digestion. Largest Increases were noted for tuna fish (51%) and yogurt (33%) after tri-enzyme digestion. For the 12 foods, a mean increase of 19% In measurable folate was obtained with tri-enzyme treatment. The study shows that traditional conjugase treatment does not completely free folate from complex food matrixes before microbiological analysis. Further, as other Investigations have suggested, current accepted methods for folate analysis may be underestimating folate levels In foods

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Abdullaeva, A. M., E. M. Lenchenko, and I. V. Plotnikova. "INDICATION OF PATHOGENIC BACTERIA, ISOLATED FROM FOOD RAW MATERIALS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2019): 190–97. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201902013.

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The results of studies of comparative analysis of differential diagnostic media and test systems, as well as the results of studies using microbiological analyzers for the indication and identification of microorganisms isolated from food raw materials are presented. The advantages of the TEMPO and Vidas microbiological analyzers are simplicity of use, saving of time and costs, automation, which eliminates errors and human factors while working with samples. Simple operations and mini-mum of manual labor increase productivity.

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GARRETT, E. SPENCER, MICHAEL L. JAHNCKE, and JOHM M. TENNYSON. "Microbiological Hazards and Emerging Food-Safety Issues Associated with Seafoods†." Journal of Food Protection 60, no. 11 (November 1, 1997): 1409–16. http://dx.doi.org/10.4315/0362-028x-60.11.1409.

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The United States is entering into a new era in which dwindling natural fisheries resources are forcing regulatory agencies to develop a more holistic approach to seafood safety and natural marine resource issues. Public health issues associated with seafoods can be grouped as (i) environmentally induced (i.e., natural or anthropogenic), (ii) process-induced, (iii) distribution-induced, or (iv) consumer-induced hazards. Similarly, loss of habitat and ecosystem degradation threaten the future viability of fisheries and have important ramifications for seafood safety. In the United States, large-scale legistlative efforts are underway to reexamine regulatory food control systems. The driving forces behind these efforts are the discovery of new emerging pathogens for which little information is available and dramatic improvements in analytic technology that allow for detection of low levels of microbial and chemical contaminants in foods. The global nature of seafood trading issues and the worldwide implementation of new preventative food safety programs such as hazard analysis for critical control points are driving some of the efforts to build new scientific bridges that will reevaluate current risk analysis strategies. New scientific bridges are needed to close the gaps between the scientific community and society concerning the effects of anthropogenic impacts on seafood safety and the heatlh of coastal habitats and associated fishery resources. The driving force behind this latter issue is the realization that the United States has lost over half of its original coastal wetlands areas. Protecting, conserving, and restoring the health and safety of our fisheries resources will require an integrated approach of food science and fishery science.

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Arienzo, Alyexandra, Francesca Losito, Ottavia Stalio, and Giovanni Antonini. "Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis." American Journal of Food Technology 11, no. 1-2 (December 15, 2015): 29–36. http://dx.doi.org/10.3923/ajft.2016.29.36.

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Redmond, Elizabeth C., Christopher J. Griffith, Jenny Slader, and Tom J. Humphrey. "Microbiological and observational analysis of cross contamination risks during domestic food preparation." British Food Journal 106, no. 8 (August 2004): 581–97. http://dx.doi.org/10.1108/00070700410553585.

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Dey, B. P., Alice Thaler, and Frank Gwozdz. "Analysis of Microbiological Screen Test Data for Antimicrobial Residues in Food Animals." Journal of Environmental Science and Health, Part B 38, no. 3 (April 2003): 391–404. http://dx.doi.org/10.1081/pfc-120019904.

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Caggiano, Giuseppina, Giusy Diella, Paolo Trerotoli, Marco Lopuzzo, Francesco Triggiano, Massimo Ricci, Vincenzo Marcotrigiano, Maria Teresa Montagna, and Osvalda De Giglio. "A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto." International Journal of Environmental Research and Public Health 17, no. 14 (July 12, 2020): 5005. http://dx.doi.org/10.3390/ijerph17145005.

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In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic–sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.

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Trabelsi, Najla, Luca Nalbone, Ambra Rita Di Rosa, Abdelaziz Ed-Dra, Salma Nait-Mohamed, Ridha Mhamdi, Alessandro Giuffrida, and Filippo Giarratana. "Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation." Sustainability 13, no. 9 (May 10, 2021): 5310. http://dx.doi.org/10.3390/su13095310.

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To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.

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den Besten, Heidy M. W., and Marcel H. Zwietering. "Meta-analysis for quantitative microbiological risk assessments and benchmarking data." Trends in Food Science & Technology 25, no. 1 (May 2012): 34–39. http://dx.doi.org/10.1016/j.tifs.2011.12.004.

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Roth, Lisa, Amarat Simonne, Lisa House, and Soohyoun Ahn. "Microbiological analysis of fresh produce sold at Florida farmers’ markets." Food Control 92 (October 2018): 444–49. http://dx.doi.org/10.1016/j.foodcont.2018.05.030.

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HOLLINGWORTH, THOMAS A., CHARLES A. KAYSNER, KAREN G. COLBURN, JOHN J. SULLIVAN, CARLOS ABEYTA, KEVIN D. WALKER, JAMES D. TORKELSON, HAROLD R. THROM, and MARLEEN M. WEKELL. "Chemical and Microbiological Analysis of Vacuum-packed, Pasteurized Flaked Imitation Crabmeat." Journal of Food Science 56, no. 1 (January 1991): 164–67. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08002.x.

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FLISS, I., R. E. SIMARD, and A. ETTRIKI. "Comparison of Three Sampling Techniques for Microbiological Analysis of Meat Surfaces." Journal of Food Science 56, no. 1 (January 1991): 249–50. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08021.x.

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Premaratne, R. J., and M. A. Cousin. "Microbiological Analysis and Starter Culture Growth in Retentates." Journal of Dairy Science 74, no. 10 (October 1991): 3284–92. http://dx.doi.org/10.3168/jds.s0022-0302(91)78514-7.

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KOSTIĆ, TANJA, BEATRIX STESSL, MARTIN WAGNER, and ANGELA SESSITSCH. "Microarray Analysis Reveals the Actual Specificity of Enrichment Media Used for Food Safety Assessment." Journal of Food Protection 74, no. 6 (June 1, 2011): 1030–34. http://dx.doi.org/10.4315/0362-028x.jfp-10-388.

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Microbial diagnostic microarrays are tools for simultaneous detection and identification of microorganisms in food, clinical, and environmental samples. In comparison to classic methods, microarray-based systems have the potential for high throughput, parallelism, and miniaturization. High specificity and high sensitivity of detection have been demonstrated. A microbial diagnostic microarray for the detection of the most relevant bacterial food- and waterborne pathogens and indicator organisms was developed and thoroughly validated. The microarray platform based on sequence-specific end labeling of oligonucleotides and the phylogenetically robust gyrB marker gene allowed a highly specific (resolution on genus and/or species level) and sensitive (0.1% relative and 104 CFU absolute sensitivity) detection of the target pathogens. In initial challenge studies of the applicability of microarray-based food analysis, we obtained results demonstrating the questionable specificity of standardized culture-dependent microbiological detection methods. Taking into consideration the importance of reliable food safety assessment methods, comprehensive performance assessment is essential. Results demonstrate the potential of this new pathogen diagnostic microarray to evaluate culture-based standard methods in microbiological food analysis.

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Van Der Zee, Henk, and Jos H. J. Huis In T Veld. "Rapid and Alternative Screening Methods for Microbiological Analysis." Journal of AOAC INTERNATIONAL 80, no. 4 (July 1, 1997): 934–40. http://dx.doi.org/10.1093/jaoac/80.4.934.

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Abstract Automated analytical instruments for enumerating indicator organisms and diagnostic test kits for pathogens can be used in food microbiology to screen samples and to replace conventional cultural and confirmation steps. Such methods are now available for rapid detection or estimation of groups of (indicator) organisms, pathogenic microorganisms, bacterial toxins and mycotoxins, and molds. These alternative methods can be classified by the principles on which they are based: modified conventional methods, instrumental measurement of bacterial metabolism, bioluminescence, immunological techniques, DNA techniques, and combinations of these techniques. To meet user expectations, test kits must be accurate, sensitive, specific, rapid (24 h or less), easy to use, and laborsaving. They must also offer the possibility of computerization, a low detection limit, and low investment and running costs. The paper compares the ability of alternative methods to meet these criteria. Variations were found, depending on the techniques used and the target organism of the analysis. Economic reasons can determine whether alternative methods can be used routinely. Adoption of these screening systems also can be hampered by lack of internationally coordinated and accepted validation protocols.

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Nam, Eun-Jeong, Young-Jae Kang, and Yeon-Kyung Lee. "Microbiological Hazard Analysis of Foods in Large Western-style Restaurants." Journal of the Korean Society of Food Science and Nutrition 37, no. 8 (August 30, 2008): 1049–57. http://dx.doi.org/10.3746/jkfn.2008.37.8.1049.

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Uzelac, Ema, Sava Radovic, Maja Karaman, and Milan Matavulj. "Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene." Zbornik Matice srpske za prirodne nauke, no. 124 (2013): 307–13. http://dx.doi.org/10.2298/zmspn1324307u.

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The results of tests on the presence of yeasts and molds in cornstarch [AD ?IPOK? Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia), where the anal?yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space) were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ?microbiologically?, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological) analysis of the samples (in the production of starch, or end products, etc.) and categorize such analyses in new Regulations as optional, depending on the manufacturer?s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds) are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose) the testing and frequency of testing on the presence (absence) of microorganisms, which can be risky, both in the production and marketing of the finial products.

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Akpoka, Obhioze Augustine. "MICROBIAL ASSESSMENT OF READY-TO-EAT FOOD AND FOOD CONTACT SURFACES IN SELECTED RESTAURANTS IN OKADA, SOUTH -SOUTH NIGERIA." Bacterial Empire 2, no. 3 (October 4, 2019): 58. http://dx.doi.org/10.36547/be.2019.2.3.58-63.

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Good food hygiene ensures that the preparation and preservation of foods are safe for human consumption. It ensures that food is prevented from microbial contamination at the levels of production to consumption. The aim of this study was to determine the microbial content of ready-to-eat cooked food, ready-to-use serving plates and hands of food handlers in six selected restaurants in Okada, Edo State, Nigeria. The samples were aseptically collected from the restaurants and taken to the microbiology laboratory of Igbinedion University, Okada for analysis. The microbial content of the samples was identified by standard microbiological methods. The microorganisms isolated were Enterobacter species, Streptococcus species, Micrococcus species, Bacillus species, Staphylococcus aureus and Saccharomyces species. The total aerobic viable counts, total coliform counts and total Staphylococcus counts in the ready-to-eat cooked food from the six restaurants were 3.67 ± 0.33 × 102 cfu/g - 2.71 ± 0.05 × 104 cfu/g; 3.33 ± 0.33 × 102 cfu/g - 2.39 ± 0.04 × 104 cfu/g and 0.00 ± 0.00 cfu/g - 3.70 ± 0.21 × 103 cfu/g respectively. The concentration of microbes on the food contact surfaces from ready-to-use serving plates were 0.00 ± 0.00 cfu/cm2 - 14.67 ± 0.33 cfu/cm2 and 0.00 ± 0.00 cfu/cm2 - 22.67 ± 0.33 cfu/cm2 in the hands of the food handlers. Therefore, foods provided to consumers at these restaurants are not of acceptable microbiological quality.

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Sanjee, Sohana Al, and Md Ekramul Karim. "Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh." International Journal of Food Science 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/8605689.

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The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such asSalmonellaspp. andVibrio choleraewere also investigated. The TVAC of all the samples was estimated below5×105 cfu/g whereas the total coliforms and fecal coliforms count were found below 100 MPN/g and 10 MPN/g, respectively, which meet the acceptable limit specified by International Commission of Microbiological Specification for Food. The microbiological analysis of water and ice also complies with the specifications havingTVAC<20 cfu/mL, and total coliforms and fecal coliforms count were below the limit detection of the MPN method. Specific fish pathogens such asSalmonellasp. andV. choleraewere found absent in all the samples under the investigation. From this study, it can be concluded that the investigated frozen fishes were eligible for export purpose and also safe for human consumption.

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LÜDIN, PETRA, ALEXANDRA ROETSCHI, DANIEL WÜTHRICH, RÉMY BRUGGMANN, HÉLÈNE BERTHOUD, and NOAM SHANI. "Update on Tetracycline Susceptibility of Pediococcus acidilactici Based on Strains Isolated from Swiss Cheese and Whey." Journal of Food Protection 81, no. 10 (August 31, 2018): 1582–89. http://dx.doi.org/10.4315/0362-028x.jfp-18-160.

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ABSTRACTBacterial strains used as starter cultures in the production of fermented foods may act as reservoirs for antibiotic resistance (AbR) genes. To avoid the introduction of such genes into the food chain, the presence of acquired AbR in bacterial strains added to food must be tested. Standard protocols and microbiological cut-off values have been defined to provide practitioners with a basis for evaluating whether their bacterial isolates harbor an acquired resistance to a given antibiotic. Here, we tested the AbR of 24 strains of Pediococcus acidilactici by using the standard protocol and microbiological cut-off values recommended by the European Food Safety Authority. Phenotypic data were complemented by searching for known AbR genes using an in silico analysis of whole genomes. The majority (54.2%) of the strains were able to grow at a tetracycline concentration above the defined cut-off, even though only one strain carried a known tetracycline resistance gene, tetM. The same strain also carried the AbR gene of an erythromycin resistance methylase, ermA, and displayed resistance toward clindamycin and erythromycin. Our results bolster the scarce data on the sensitivity of P. acidilactici to tetracycline and suggest that the microbiological cut-off recommended by the European Food Safety Authority for this antibiotic should be amended.

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SPERBER, WILLIAM H. "Role of Microbiological Guidelines in the Production and Commercial Use of Milled Cereal Grains: A Practical Approach for the 21st Century." Journal of Food Protection 70, no. 4 (April 1, 2007): 1041–53. http://dx.doi.org/10.4315/0362-028x-70.4.1041.

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A contemporary survey of the microbiological profile of five milled cereal grains—wheat, corn, oats, whole wheat, and durum—was conducted largely from 2003 to 2005, with routine laboratory data obtained by North American dry-milling operations. When compared to data reported in the previous century, the contemporary data showed similar or reduced quantitative counts for indicator tests (e.g., total aerobes, yeasts, molds, coliforms, and Escherichia coli) as well as a substantially lower incidence of salmonellae. The implementation of modern management systems for the control of food quality and safety, i.e., good agricultural practices, good manufacturing practices, and the hazard analysis critical control point system, together with the excellent microbiological profiles, has eliminated the need for microbiological specifications and lot acceptance criteria for milled cereal grains. Instead, microbiological monitoring guidelines, such as the periodic testing of aerobic plate counts and mold counts, can be used to verify compliance with the requirements of food quality and food safety management systems.

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Patel, Pradip D. "Overview of Affinity Biosensors in Food Analysis." Journal of AOAC INTERNATIONAL 89, no. 3 (May 1, 2006): 805–18. http://dx.doi.org/10.1093/jaoac/89.3.805.

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Abstract The 4 major driving forces that are expected to lead to increased use of affinity biosensors that meet crucial industrial test specifications, e.g., fast, reliable, cost-effective, and use of low-skilled personnel, are (1) strict legislative framework, e.g., recent changes proposed to the European food safety and hygiene legislation, EC No. 178/2002; (2) industrial shift from quality control to quality assurance procedures, e.g., Hazard Analysis Critical Control Point, ensuring effective positioning in the global competitive trade; (3) just-in-time production resulting in right product every time; and (4) consumer demand for safe and wholesome products. The affinity biosensors field has expanded significantly over the past decade, with a projected global biosensors market growth from $6.1 billion in 2004 to $8.2 billion in 2009, representing major industrial sectors (e.g., Pharma, Medicare, and Food). This brief review is targeted to affinity biosensors developed for the food industry and includes research and development leading to biosensors for microbiological and chemical analytes of industrial concern, commercial biosensors products on the market, and examples of future prospects in this diagnostic field.

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MELDRUM, R. J., C. D. RIBEIRO, R. M. M. SMITH, A. M. WALKER, M. SIMMONS, D. WORTHINGTON, and C. EDWARDS. "Microbiological Quality of Ready-to-Eat Foods: Results from a Long-Term Surveillance Program (1995 through 2003)." Journal of Food Protection 68, no. 8 (August 1, 2005): 1654–58. http://dx.doi.org/10.4315/0362-028x-68.8.1654.

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The coordination of food sampling activities across Wales, a part of the United Kingdom with a population of approximately 3 million, led to the establishment in 1995 of a coordinated food-sampling program designed to monitor on a long-term basis the microbiological quality and safety of specific ready-to-eat products. This surveillance system has been ongoing for 9 years and has generated a database of microbiological and associated demographic results for 15,228 ready-to-eat food samples. The food types that had the poorest overall results were sliced meats, unsliced poultry, sandwiches made without salad, and cakes made without dairy cream. For all food types, the overall unsatisfactory rate was 17% for aerobic colony counts, 1.6% for Escherichia coli, and 0.5% for Listeria spp. Overall unsatisfactory or unacceptable rates for pathogens such as Clostridium perfringens, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus were all below 0.5%. No Campylobacter-positive samples and only one Salmonella-positive sample were found. The analysis of the results show that the ready-to-eat food types sampled over the 9 years of the program were generally of good microbiological quality when compared with current United Kingdom guidelines. The information contained in the database provides a baseline measurement of the microbial quality of a variety of ready-to-eat foods and allows environmental health officers and food microbiologists to generate hypotheses for targeted surveys or research work.

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Appietu, Melody Enyonam, and Eric Francis Amuquandoh. "Examining food safety knowledge and the microbiological quality of school meals in Ghana." African Journal of Hospitality and Tourism Management 2, no. 1 (June 26, 2020): 1–15. http://dx.doi.org/10.47963/ajthm.v2i1.143.

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Food safety studies have received much empirical investigation; however, limited studies regarding food safety and the microbiological quality of meals in boarding senior high schools exist. This study examined the food safety knowledge, the microbiological quality of school meals, as well as the barriers to food safety practices among food handlers in boarding senior high schools (SHS) in the Volta Region of Ghana. A cross-sectional research design was adopted for the study, using questionnaires to collect data from 97 food handlers in five boarding senior high schools in Volta Region, Ghana. A total of sixty samples of four cooked foods were collected and subjected to laboratory analysis. Descriptive statistics and Chi-square test were used to analyze the data. Results of the study revealed that respondents had good food safety knowledge. The laboratory results revealed the presence of rod and cocci shaped bacteria, where some of these isolates were identified as Escherichia coli, Staphylococcus aureus, Pseudomonas spp., and Bacillus cereus which are possible pathogens. The barriers to food safety practices revealed inadequate provision of equipment and irregular water supply. Findings of this study have implication for stakeholders involved in the management of SHS. Administrators of SHSs must design and implement food hygiene training and sanitation programmes for food handlers in schools. Also, more stringent supervision during food preparation processes is recommended.

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Journal articles on the topic 'Food/microbiological analysis'

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