Effect of Trisodium Phosphate on Quality of Buffalo Offals

Selvan, P; Mendiratta, S. K.; Porteen, K.; Bhilegaonkar, K.N.

doi:10.3923/ajft.2007.397.405

Cited by 4 publications

(1 citation statement)

References 25 publications

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“…The results found for total coliforms, thermo-tolerant and sulfite-reducing Clostridium were higher than the limit established by ANVISA. The evaluation of the microbiological quality of non-carcass components of buffaloes such as the head, liver, heart and rumen meat also showed higher values for total coliforms and Staphylococcus (Selvan et al, 2007).…”

Section: Resultsmentioning

confidence: 96%

Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

et al. 2020

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Panelada" is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.

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Section: Resultsmentioning

confidence: 96%

Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

et al. 2020

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Antibacterial effect of phosphates and polyphosphates with different chain length

Lorencová

Vltavská²,

Budinský

et al. 2012

Journal of Environmental Science and Health, Part A

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The aim of this study was to monitor the antibacterial effect of seven phosphate salts on selected strains of Gram-negative and Gram-positive bacteria, which could be considered responsible for food-borne diseases (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa). For these purposes, phosphates differing in chain length were used. The tested concentrations were in the range of 0.1-2.0% (wt v(-1)) applied at the model conditions. In the majority of cases the visible inhibitory effect on the growth of observed microorganisms could be seen. Due to the chemical structure of salts and their dissociation both the pH values of cultivation broth and similarly the growth characteristics of bacterial strains were affected. The inhibition of above mentioned bacteria was apparently supported by this dissociation. Phosphates obviously made the development of most Gram-positive bacteria impossible. Especially Micrococcus luteus was extremely sensitive to the presence of these substances. On the other hand, Gram-negative bacteria seemed to be resistant to the phosphate incidence. The exemption clause from the tested salts was represented by a high alkaline trisodium phosphate. It should be pointed out that generally the most significant antibacterial effects were shown by polyphosphates HEXA68 and HEXA70, trisodium phosphate undecahydrate, tetrasodium pyrophosphate and finally trisodium phosphate. By comparing the inhibitory effects of various phosphate salts can be concluded that the antibacterial activity was not determined only by the condensation degree but there was also proved the dependence on pH values.

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Microbial Load and Antibiotic Resistance of Escherichia coli and Staphylococcus aureus Isolated from Ready-to-Eat (RTE) Khebab Sold on a University Campus and Its Environs in Ghana

Ayamah

Sylverken

Ofori

2021

Journal of Food Quality

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The demand for ready-to-eat (RTE) foods is handy to busy urban dwellers. Handling, processing, and selling are known to contaminate these foods and cause foodborne outbreaks. This study assessed a load of S. aureus and E. coli in khebabs (beef, chevon, and gizzard) sold on the KNUST campus and its environs and how resistant they are to clinically relevant antimicrobial agents. Thirty-six (36) khebab samples were purchased from vendors at Kotei, Ayeduase, Kentinkrono, Boadi, KNUST campus, and Ayigya. They were analyzed for S. aureus and E. coli and their resistance to clinically relevant antimicrobial agents checked using standard methods. S. aureus and E. coli load ranged from 4.09 to 5.96 CFU/g and 1.79 to 6.12 MPN/g in beef, 4.02 to 6.01 CFU/g and 1.99 to 4.44 MPN/g in chevon, and 5.37 to 6.18 CFU/g and 1.79 to 6.10 MPN/g in gizzard khebabs in the different locations. E. coli (n = 27) were multiresistant to ampicillin, tetracycline, gentamicin, cefuroxime, ceftriaxone, cefotaxime, and cotrimoxazole (51.85%) and susceptible to chloramphenicol (100%). S. aureus (n = 36) isolates were multiresistant to penicillin, tetracycline, flucloxacillin, cefuroxime, ampicillin (97.22%), erythromycin (75%), cotrimoxazole (86.11%), and gentamicin (69.44%). It can therefore be concluded that the majority of khebabs from the KNUST campus and its environs were contaminated with S. aureus and E. coli above the acceptable standard limits (≤4 log10 CFU/g and ˂2 log10MPN/g, respectively). Also, the S. aureus and E. coli isolated were multiresistant to the antibiotics tested and could be a medium for the transmission of antibiotic-resistant bacteria and therefore expose consumers to a high risk of contracting foodborne infections with drug-resistant strains.

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Effect of Trisodium Phosphate on Quality of Buffalo Offals

Cited by 4 publications

References 25 publications

Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

Antibacterial effect of phosphates and polyphosphates with different chain length

Microbial Load and Antibiotic Resistance of Escherichia coli and Staphylococcus aureus Isolated from Ready-to-Eat (RTE) Khebab Sold on a University Campus and Its Environs in Ghana

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