Microbiological Examination Methods of Food and Water

Silva, Neusely da; Taniwaki, Marta Hiromi; Junqueira, Valéria Christina Amstalden; Silveira, Neliane Ferraz de Arruda; Okazaki, Margarete Midori; Gomes, Renato Abeilar Romeiro

doi:10.1201/b13740

Cited by 79 publications

(111 citation statements)

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“…Ten colonies from each medium were transferred to the M17 and MRS broths and incubated at 30°C and 42°C, respectively, for 24 h. After this period, 800 µL of each broth was transferred to Eppendorf microtubes, 200 µL of glycerol (Amresco® -Ohio, USA) was added, and the cultures were cryopreserved at −20°C (Acurcio, 2011;Silva et al, 2007). In parallel, 1.0 mL of the broths was transferred to Eppendorf microtubes and sent to the Laboratory of Molecular Biology of the Semi-arid of the UFCG, Patos, Paraíba, Brazil, for further analysis.…”

Section: Purification Of Lab Coloniesmentioning

confidence: 99%

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Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the 'Sertão' region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño RESUMEN Queso Coalho es un producto lácteo tradicional del Nordeste de Brasil, que se comercializa actualmente en otras regiones del país y incluso del extranjero. El proceso de producción utiliza la leche no pasteurizada, que puede ser una fuente de microorganismos patógenos en contraste con el proceso de producción industrial que favorece el uso de la leche pasteurizada. El proceso de pasteurización elimina la mayor parte de las bacterias de ácido láctico (LAB), que son responsables por las características específicas del queso como el sabor o el aroma. Este estudio tuvo como objetivo identificar las LAB presente en diferentes quesos Coalho artesanales producidos en la región Sertão del Estado de Paraíba, Nordeste de Brasil. Las poblaciones de LAB mostraron una cierta comprensión de la diversidad del género Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc y Weissella. Las diferentes especies predominantes de LAB fueron encontradas en diferentes microrregiones del Sertão de Paraíba, lo que indica que las condiciones ambientales locales, la genética de los animales y las características de producción de queso pueden influir en la leche y las poblaciones microbianas del queso. ARTICLE HISTORY

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Section: Purification Of Lab Coloniesmentioning

confidence: 99%

“…Ten colonies were selected from each culture medium (MRS and M17) and each incubation temperature. The colonies were transferred to flasks containing 10 mL of the corresponding media broth (MRS or M17) and incubated at the temperatures of 30°C and 42°C, respectively, for a period of 24 h (Silva et al, 2007).…”

Section: Purification Of Lab Coloniesmentioning

confidence: 99%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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“…Para o isolamento de Campylobacter termofí-licos foi utilizado o protocolo recomendado pela ISO 10272-1:2006 [26]. Esse protocolo é constituído por três etapas: enriquecimento primário, enriquecimento secundário, isolamento e seleção.…”

Section: Pesquisa De Campylobacter Termofílicosunclassified

Ocurrence of Campylobacter spp. in chilled chicken carcasses slaughtered in the west region of Santa Catarina, Brazil

Bortoli

Dalmina

et al. 2017

Acta Scientiae. Vet.

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Background:The thermophilic bacteria of the genus Campylobacter are important agents of alimentary gastroenteritis, called campylobacteriosis. These microorganisms multiply in temperatures ranging from 25ºC to 46ºC, however, low temperatures are incompatible with their multiplication. For this reason, the seasons of the year may interfere with the level of contamination by Campylobacter sp. The main sources of transmission are contaminated meat and giblets from poultry during poorly conducted slaughter operations. The disease may present itself with a different range of forms of disease: from mild signs of gastrointestinal infection to more severe cases, such as the Guillain-Barré syndrome. Material, Methods & Results: Due to the great importance of western Santa Catarina to the poultry industry, it was necessary to verify the occurrence of the pathogen in cold carcasses of broilers slaughtered in this region, and its variation through the seasons of the year. From January 2013 to February 2015 broiler carcasses were collected weekly, after the water cooling process, in slaughterhouses under Federal Inspection of the three largest microregions of western Santa Catarina in terms of number of broilers slaughtered, totaling 808 samples. The assessment of thermophilic Campylobacter was performed according to the methodology recommended by ISO 10272-1: 2006. Of the 808 samples analyzed, the frequency of isolation of thermophilic Campylobacter was 1.82% (8/440) in microregion 1, 4.95% (10/202) in microregion 2 and 13.86% (23/166) in the microregion 3, totaling 5.07% of positive samples (41/808). Comparing the microregions, it was verified that there was no significant difference (P > 0.05) between the isolation frequencies of microregions 1 and 2. However, there was a significant difference (P < 0.05) between the isolation rates of Microregion 3 in relation to microregions 1 and 2. Microregion 1 presented the lowest percentage of Campylobacter thermophilic isolates. Discussion: Although the rates found are lower than expected when compared to those already published, consumption of these products may provide risks to consumers, mainly through cross-contamination of foods that will be consumed raw, requiring greater controls in the entire poultry industry in order to ensure a safe product for the consumer. Analyzing each season of the year individually (winter and summer), 5.88% (14/238) of the samples processed during summer (October to March) were positive for the assessed microorganism and in 4,74% (27/570) of the samples analyzed in the winter (April to September), the presence of thermophilic Campylobacter was detected. Nevertheless, there was no significant difference (P > 0.05) between the seasons. However, it is evident the need for a longer study to evaluate the actual influence of the seasons (winter and summer) on the isolation rate of thermophilic Campylobacter in broiler carcasses shortly after the cooling process. Even though the study demonstrated low levels of thermophilic Campylobacter isolati...

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“…The methodology used for the analyses of coliforms at 45 °C, Bacillus cereus, coagulase-positive staphylococci and sulphite-reducing clostridium, was counting by direct plating, as described by Silva et al (2010). The classic culture method was used for the detection of Salmonella sp.…”

Section: Methodsmentioning

confidence: 99%

Microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná

Almeida

Pietrowski

2016

Food Sci. Technol

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The aim of this study was to analyze the microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná, before and after the training of food handlers. The first stage was to perform a checklist conforming with current legislation. The second consisted of the collection of 4 food samples from each location and a microbiological investigation in accordance with the relevant legislation. The third was the training of food handlers in relation to good food handling practices. The fourth was a further microbiological analysis of new samples. The application of a checklist showed that the locations met the requirements of current legislation. Df the 40 samples analyzed, 17.5% (7 samples) were unfit for consumption. Among the unfit samples 15% (6 samples) had coliforms at 45 °C, 2.5% (1 sample) had coagulase-positive staphylococci, 2.5% (1 sample) had Bacillus cereus and 2.5% (1 sample) had Salmonella sp. The results of this study show the importance of controlling the quality of food served to an age group that is prone to health risks.Keywords: elderly; microbiological analyses; contamination; training; food handlers. Practical Application:The importance of good manufacturing practices and dissemination of knowledge to the community.

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Microbiological Examination Methods of Food and Water

Cited by 79 publications

References 0 publications

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Ocurrence of Campylobacter spp. in chilled chicken carcasses slaughtered in the west region of Santa Catarina, Brazil

Microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná

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