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Comparison of 3 M^TM Petrifilm^TM aerobic count plates with Pour plates for Determination of aerobic plate counts in Fermented Chile Mash

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Journal of Agricultural Science and Technology(A) 2012年第8期2卷 1024-1028页

作者： Jorge A. Beall Ruben Zapata Nancy C. Flores Willis M. Fedio Food Safety Laboratory New Mexico State University Las Cruces NM 88003 USA Extension Home Economics New Mexico State University Las Cruces NM88003 USA

Fermented chile pepper mash is a major food product in New Mexico. There are few reports on the fermentation process or on methods to monitor it, In the current study we examined a pour plate procedure with an overlay using plate count agar and 3 MTM PetrifilmTM aerobic count （AC） plates for determination of total aerobic bacterial counts during the fermentation of chile mash. Fifty chile mash samples were obtained directly from commercial fermentation vats and examined within 2 h of collection. Serial dilutions of the chile mash were prepared in Butterfield＇s Phosphate Buffer. 1 mL portions of the diluted samples were aliquoted in duplicate onto the AC plates and into empty Petri dishes. plate count agar was poured and once the plates had solidified, they were overlaid with about 10 mL of PCA to minimize spreaders. plates were incubated at 30 ℃ for 48 h and enumerated. Paired difference tests were conducted on log transformed data to compare the results of the two plating procedures. For commercial chile mash samples, we did not show any significant differences between the AC plate counts and the pour plate counts （α = 0.05）, 3 MTM PetrifilmTM AC plates are a good alternative to pour plates for the determination of the total aerobic counts in fermented chile mashes.

关键词： Fermentation chile pepper mash aerobic plate count petrifilmTM plate count agar.

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Microbial profile of some ready-to-cook frozen food items sold in Dhaka city,Bangladesh

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Food Science and Human Wellness 2022年第2期11卷 289-296页

作者： Md.Shamimuzzaman Rajib Kanti Roy Toma Rani Majumder Nirmal Chandra Barman Nazia Nawshad Lina Md.Tarek Hasan Biplab Kumar Dash Department of Microbiology Jashore University of Science and TechnologyJashore 7408Bangladesh Department of Nutrition and Food Technology Jashore University of Science and TechnologyJashore 7408Bangladesh Department of Genetic Engineering and Biotechnology Jashore University of Science and TechnologyJashore 7408Bangladesh Department of Biotechnology and Genetic Engineering Islamic UniversityKushtia 7003Bangladesh

This study aimed to assess the microbiological quality of 159 animal-and plant-based ready-to-cook(RTC)frozen food items currently popular in *** analyses were carried out to enumerate total aerobic counts of mesophilic bacteria,yeast and mold and to detect some common foodborne pathogens according to standard microbiological *** microbial loads in all animal-based food types,other than chicken strips were *** contrast,plant-based items were relatively safe except paratha,dal-puri,rooti chapati,and *** common pathogenic bacterial species were screened by analyzing their morphological,cultural,and biochemical *** coli was prevalent in most samples,while Salmonella species were least reported.A considerable number of samples exhibited enough microbial loads at infection or intoxication levels.

关键词： Frozen food Foodborne pathogens Dhaka city Microbiological quality aerobic plate count

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Bacteriological Assessment of the Quality of Raw-mixed Vegetable Salads Prepared and Sold by Street Food Vendors in Korle-Gonno, Accra Metropolis, Ghana

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Journal of Health Science 2014年第11期2卷 560-566页

作者： George Antepim Pesewu Jeffery N.Y.K. Agyei Kwakye I. Gyimah Michael A. Olu-Taiwo Samuel Osei-Djarbeng Francis S. Codjoe Isaac Anim-Baidoo Rebecca Steele-Dadzie Patrick F. Ayeh-Kumi Department of Medical Laboratory Sciences (MEDLAB) School of Biomedical and Allied Health Sciences College of HealthSciences University of Ghana P. O. Box KB 143 Korle-Bu Accra Ghana W/A Department of Pharmaceutical Sciences Kumasi Polytechnic P. O. Box 854 Kumasi Ghana W/A Department of Dieteties School of Biomedical and Allied Health Sciences College of Health Sciences University of Ghana P. O.Box KB 143 Korle-Bu Accra Ghana W/A

It is known that raw-mixed vegetable salads are essential part of people＇s diet all around the world. These vegetables salads are consumed raw and often without heat treatment or thorough washing. Raw-mixed vegetable salads therefore can serve as vehicle for the transmission of pathogenic microorganisms associated with human diseases. The aim of this study was to isolate and analyze the common bacterial pathogens associated with raw-mixed vegetable salads prepared and sold by street food vendors in Korle-Gonno, Accra, Metropolis, Ghana. A total of 75 different raw-mixed vegetable salads were sampled from the open places and were subjected to bacteriological analysis using standard Food and Agriculture Organization （FAO） of the United Nations （UN） total aerobic plate count method. A total mean colony count of bacteria ranged 0.87-5.6 log10 CFU/g was isolated. Escherichia coli （35%）, Staphylococcus aureus （33%）, Klebsiella sp. （17%）, and Bacillus sp. （15%） were the bacteria isolated from the various raw-mixed vegetables salads investigated. This study has shown that all the raw-mixed vegetable salads sampled from Korle-Gonno, Accra Metropolis, Ghana had a high bacterial contamination and their persistence and proliferation is a reflection of poor hygienic practices by the street food vendors. The use of unsafe or contaminated water to irrigate the vegetables when growing on the farm or garden could also be a contributing factor.

关键词： Quality raw-mixed vegetable salad aerobic plate count Escherichia coli.

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