Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences

Rahimi, Seyyedeh Masoomeh; Ebrahimi, Maryam; Barikbin, Behnam; Zeinali, Tayebeh

doi:10.1186/s13104-019-4741-y

Cited by 11 publications

(11 citation statements)

References 13 publications

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“…Total bacteria, fungal counts, coliform, and Lactobacillus were analyzed separately by the pour plate technique as described by Karami et al (2017), Rahimi et al (2019), andSingh et al (2013) with slight modification. Briefly, 1 g of homogenized relish products was mixed with 9 ml of sterile peptone salt (LOBA Chemie, India) and vortexed for 5 min.…”

Section: Microbial Determination Of Relish Productsmentioning

confidence: 99%

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Sangija

Martin

Matemu

2022

Food Science & Nutrition

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African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in Solanum villosum (Sv) and Solanum scabrum (Ss). Spontaneously fermented (SF) and controlled fermented (CF) conditions using Lactobacillus plantarum LP90 and Leuconostoc mesenteroides LM58 were employed for 15 days and 120 h. From the fermented pickles, relish products were prepared using cooking oil and a variety of spices. The relish products were subjected to a consumer acceptability test. Results show a significant drop in pH to <3.5, increasing titratable acidity (TTA) to around 0.6 after 120 h and 15 days of CF and SF, respectively. LAF resulted in a 2.6–5 and 1.6–4.8‐fold significant rise in β‐carotene in pickles and their relish products. All pickles and relish products exhibited a significant decrease (p < .05) in vitamin C by 88.33%–95.90%. LAF significantly reduced total phenolic (26%– 43%) and Chlorophyll (16.45%–39.25%). On the other hand, LAF showed improvement in minerals content (P, Ca, Fe, and Zn) and reduction of tannin (76.27%–92.88%) and oxalate (77.33%–90%) levels. LAF relish products were highly preferred by the consumers, with S. villosum controlled fermented relish (SvCFR) leading. All fermented relishes were stable at ambient (27°C) and refrigeration (4°C) temperatures after 6 months of storage. Generally, LAF is an effective method for ANS preservation, with improved nutritional quality and safety. LAF can therefore be recommended to small‐scale farmers, processors, and households for ANS preservation. Ultimately, this method enhances the nutrition and sensory quality, safety, and livelihood.

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Section: Microbial Determination Of Relish Productsmentioning

confidence: 99%

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Sangija

Martin

Matemu

2022

Food Science & Nutrition

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“…Cross contamination is widely known to play an important role in the transmission of foodborne disease. In the study conducted by Rahimi, Ebrahimi, Barikbin, and Zeinali (2019), the transfer of microorganisms directly from contaminated foods, such as fresh vegetables and incompletely washed meat, was suspected to be the cause of the high contamination of devices such as refrigerators in hospital kitchens. de Jong, Verhoeff‐Bakkenes, Nauta, and de Jonge (2008) have reported that high levels of microbial contamination are often observed in salads when cross‐contamination via hands is not prevented and often can be reduced by appropriate hand‐washing protocols.…”

Section: Resultsmentioning

confidence: 99%

Microbial inspection of a Vietnamese hospital kitchen with reference to a Japanese hospital kitchen

Quynh

Lan

Toyama

et al. 2020

Journal of Food Safety

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This study aimed to assess food safety in a Vietnamese hospital kitchen with reference to a Japanese hospital, where hygiene management is well implemented. Microbial inspections, including general viable bacteria count, coliform, and Escherichia coli (E. coli) counts were conducted on 10 cookware items, facility equipment, and 14 cooked foods at the two hospital kitchens in Vietnam and Japan. The mean general viable bacteria counts found on cookware and equipment in the Vietnamese hospital kitchen were significantly higher than those in the Japanese kitchen. Furthermore, the frequencies of both general viable bacteria at more than 100 CFU/10 cm 2 and coliform/E. coli-positive were significantly higher in the Vietnamese kitchen than in the Japanese kitchen. Coliform bacteria and E. coli were detected in cooked foods in the Vietnamese, but not in the Japanese, hospital kitchen. In light of these results, some key points are suggested to improve the microbial safety status of hospital kitchens in Vietnam.

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“…The homogenate was gradient-diluted with sterile saline, and 100 μL of suspension was added to the count agar plate. After being cultured at 37 °C for 48 h, the number of single colonies was calculated …”

Section: Materials and Methodsmentioning

confidence: 99%

“…After being cultured at 37 °C for 48 h, the number of single colonies was calculated. 38 Statistical Analysis. The SPSS v22.0 software (IBM Corporation, Armonk, NY, USA) was used for statistical analysis.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

In Silico Development of Novel Chimeric Lysins with Highly Specific Inhibition against Salmonella by Computer-Aided Design

Meng

Zhou

Lü

et al. 2021

J. Agric. Food Chem.

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Four novel chimeric lysins (P361, P362, P371, and P372), which were the fusion of Salmonella phage lysins and novel antimicrobial peptide LeuA-P, were obtained using bioinformatics analysis and in silico design. The recombinant chimeric lysins were expressed in E. coli BL21(DE3) strain and showed highly specific inhibition against Salmonella. The minimal inhibitory concentrations (MICs) of P362 and P372 to S. typhi CMCC 50071 were 8 and 16 μg/mL, respectively. Both 1 × MIC P362 and P372 could increase the outer membrane permeability and cleave the cell wall peptidoglycan, causing the leakage of intracellular nucleic acids and proteins and ultimately killing Salmonella efficiently without drug resistance. The combination of P362, P372, and potassium sorbate reduced more than 3 log CFU/g counts of microorganisms in contaminated chilled chicken and extended the shelf life by 7 days. The strategy of antimicrobial peptide (AMP)−lysin chimera inspired the inability of phage lysin to specifically inhibit Gram-negative bacteria with dense outer membranes in vitro.

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Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences

Cited by 11 publications

References 13 publications

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Microbial inspection of a Vietnamese hospital kitchen with reference to a Japanese hospital kitchen

In Silico Development of Novel Chimeric Lysins with Highly Specific Inhibition against Salmonella by Computer-Aided Design

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