Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method

Kang, Juyoung; Lee, Seo-Hyun; Jo, Ah-Hyeon; Park, Eun-Ji; Bak, Young‐Seok; Kim, Jung-Beom

doi:10.1007/s10068-020-00778-8

Cited by 7 publications

(3 citation statements)

References 15 publications

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“…Los coliformes totales se encuentran en el medio ambiente, la presencia de este tipo de microorganismos indica insalubridad en el área, los resultados obtenidos en la investigación concuerdan con Caro H, en su estudio realizado se pudo concluir que la presencia de coliformes totales se debe a una mala desinfección del área (12).…”

Section: Discussionunclassified

Detección de Escherichia coli y coliformes totales en el área de preparación y consumo en un establecimiento de comida en la ciudad de Cuenca

Calle Cali,

Morocho Matailo,

Vélez Zamora

2023

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Introducción: Las enfermedades transmitidas por alimentos (ETAs) son causadas por microorganismos patógenos que ocasionan varias afecciones gastrointestinales en la población que requieren incluso de hospitalizaciones. Por otro lado, los coliformes totales son indicadores de la presencia de bacterias causantes de enfermedades. Objetivo: Determinar la presencia de Escherichia coli y coliformes totales en superficies inertes regulares e irregulares del área de preparación y consumo de alimentos en un establecimiento de comida en la ciudad de Cuenca. Metodología: Estudio observacional de carácter descriptivo de corte transversal con un total de 40 muestras de superficies inertes regulares e irregulares en un restaurante. Resultados: De acuerdo a la “Guía Técnica Peruana para el Análisis Microbiológico de Superficies en contacto con Alimentos y Bebidas” Resolución Ministerial N° 461-2007/MINSA de superficies inertes, el lugar no cumple con los requerimientos, debido a que existe la presencia tanto de Escherichia coli y de coliformes totales las áreas de preparación y consumo de alimentos; para coliformes totales (32,3%; 22,2%) mientras que para E. coli, (16,1%; 22,2%) respectivamente; en cuanto a las superficies analizadas regulares e irregulares para coliformes totales (20%; 33.3); y E. coli (10.0%; 20,0%). Conclusión: Los resultados evidenciaron la presencia de coliformes totales, un indicativo de contaminación por microorganismos patógenos (E.coli), siendo un factor importante la falta de higiene, capacitación, etc. Área de estudio general: Alimentos. Área de estudio específica: Microbiología de alimento. Tipo de estudio: Artículos originales.

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Section: Discussionunclassified

Detección de Escherichia coli y coliformes totales en el área de preparación y consumo en un establecimiento de comida en la ciudad de Cuenca

Calle Cali,

Morocho Matailo,

Vélez Zamora

2023

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“…Microbiological safety assessment When assessing the microbiological safety of chopped semi-finished products, test plates certified by international organizations (AOAC, AFNOR, NordVal) with a nutrient medium on a substrate (petri films) were used [28]. 3M Petrifilm Aerobic Count plates for determination of KMAFAnM, 3M Petrifilm Coliform Count Platefor determination of total coliforms capable of growing at temperatures of 30-37 °C, 3M Petrifilm Series 2000 Rapid Coliform Count Plate -for determination of coliform bacteria.…”

Section: Determination Of Functional and Technological Parametersmentioning

confidence: 99%

Розробка М’ясомістких Напівфабрикатів З М’ясом Щуки І Протеїном Насіння Коноплі

Божко,

Тищенко,

Степанова

2024

J. of Chem. and Tech.

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Aim. The aim of the work was to substantiate the use of regional, non-traditional types of raw materials, such as hemp seed protein from (Cannabis Sativa L.) and pike meat (Esox lucius) in the technology of meat-containing semi-finished products. Methods. Three experimental samples of meat-containing semi-finished products based on the analog were developed, in which mechanically deboned turkey meat was replaced by pike meat, and hemp seed flour was replaced by hemp seed protein hydrated in a ratio of 1:1 with water in the amount of 8, 10 and 12 %. Results. Studies of functional and technological indicators showed that hydrated protein from hemp seeds in a ratio of 1:1 had the best parameters for introduction into minced meat systems. The water binding capacity of pike meat is 76.41-86.31%, the stress shear is 4.59–6.27 Pa, the plasticity is 25.31–26.17cm2/g×103, which confirms the high functional properties of pike muscle tissue. The introduction of 8–12 % hemp seed protein and 30.5 % of pike into the composition of minced meat-containing semi-finished products increases the water binding capacity of the experimental minced meat up to 97.7 %. The use of hemp seed protein and pike in the recipe of semi-finished products leads to an increase of water binding capacity by 7.45–9.22 %, emulsifying capacity by 8.72–18.21 %, emulsion stability up to 7.65 %, fat holding capacity by 4.18–19.57 %. Use of pike meat and hemp seed protein leads to an increase of protein in finished products by 3.43–12.5 %, a decrease in fat content by 21.01–25.10 % and an energy value of the product by 12.74 %. Conclusions. The use of hydrated hemp seeds protein and pike meat in the technology of patties ensures a high level of functional and technological indicators of minced meat and finished products.

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“…The positive and negative results from each test were confirmed using API web software and also to identify the isolated species. The results showed the identification of the species and the magnitude of their similarity in Enterobacteriaceae family were collected by the API 20 E system, Biomereoux [13,14,15].…”

Section: Confirmation Of Coliform Bacteria and Enteric Pathogens Usinmentioning

confidence: 99%

Detection of Coliforms and Enteric Pathogens in Favorite Snack Food Sold in Yogyakarta City

Budiarso¹,

Amarantini²,

Prihatmo³

et al. 2021

Advances in Social Science, Education and Humanities Research

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Favorite snack food is very popular to Yogyakarta's residents, such as cilok, skewered meatballs, and dumplings. The processing and serving processes of these food does not pay attention to hygiene aspects, therefore, it is necessary to monitor the presence or absence of coliform bacteria and enteric pathogens that often cause digestive disorders. A total of 30 samples were collected from each food from different locations. These samples were then enumerated on a CCA medium to grow all types of coliforms and enteric pathogens. The resulted colonies were then selected on SSA, SMAC, and DFI Agar medium to obtain a single isolate, which were biochemically tested until their genus levels were identified using API 20E. Based on the identification results of 30 food samples, the contamination levels obtained were as follows, Escherichia coli (16.6%), Klebsiella pneumoniae (13.3%), Yersinia enterocolitica (13.3%), Pantoea spp (6.6%).), Aeromonas hydrophila (6.6%), Enterobacter cloacae (6.6%), Serratia marcescens (6.6%), Bordetella / Alcaligenes / Moraxella spp (6.6%), Serratia liquefaciens (3.3%), Proteus mirabilis (3.3%), Shigella spp (3.3%), and Ewingella Americana (3.3%). Based on these findings, it is necessary to be cautious of street food in Yogyakarta City.

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Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method

Cited by 7 publications

References 15 publications

Detección de Escherichia coli y coliformes totales en el área de preparación y consumo en un establecimiento de comida en la ciudad de Cuenca

Detección de Escherichia coli y coliformes totales en el área de preparación y consumo en un establecimiento de comida en la ciudad de Cuenca

Розробка М’ясомістких Напівфабрикатів З М’ясом Щуки І Протеїном Насіння Коноплі

Detection of Coliforms and Enteric Pathogens in Favorite Snack Food Sold in Yogyakarta City

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