Assessment of Physico-Chemical and Microbial Quality of Sugarcane Juice Sold by Street Vendors in Three Regions of Bangladesh

Sugar cane juice is a popular refreshing drink in most part of Bangladesh. It has great taste and health benefits;also it is available most of the public places at reasonable prices which consumed by road side customers including general public, shopping personals, tourists, students. In our country, street vendors crushing sugarcane between roller crusher and sold without any heat treatment or preservative, also served with or without added ice and lemon juice. The study aimed to identify and compare the physico-chemical and microbial quality of sugarcane juice. The chemical qualities of juices including moisture, PH, ash, total soluble solid, total sugar, reducing sugar and titrable acidity were found slightly different in Mymensingh, Gazipur and Narayangonj areas. The highest and lowest value of moisture, ash, PH, total soluble solids, total sugar, reducing sugar and titrable acidity were found in 84.33% - 79.26% (Gazipur-Mymensingh), 0.57% - 0.04% (Mymensingh-Gazipur), 5.9 - 2.9 (Gazipur-Narayangonj), 17.48% - 4.98% (Mymensingh-Narayangonj), 21.9% - 6.56% (Mymensingh-Gazipur), 3.7 - 2.1 (Gazipur-Mymensingh) and 0.523% - 0.007% (Narayangonj-Gazipur) respectively. For microbiological analysis, the total viable count of sugar cane juice in Mymensingh, Gazipur and Narayangonj were ranged from 0.6 × 105 - 43.6 × 105 cfu/ml, 4.6 × 105 - 21.6 × 105 cfu/ml and 3.6 × 105 - 36.6 × 105 cfu/ml respectively, where the permitted value is 1.0 × 104 cfu/ml, whereas the total coliform count was ranged from 0.4 × 105 - 6.4 × 105 cfu/ml, 0.6 × 105 - 8.4 × 105 cfu/ml and 0.00 - 8.4 × 105 cfu/ml, where the permitted value is 100 cfu/ml and total fungal count was ranged from 5.5 × 105 - 56.5 × 105 cfu/ml, 21.5 × 105 - 54.5 × 105 cfu/ml and 32.5 × 105 - 68.5 × 105 cfu/ml, where the permitted value is 1000 cfu/ml. According to the Gulf standard, the microbiological parameters of all the collected sugar cane juice were out of the permitted standards, so that a serious health outbreak can be caused anytime.

Microbial Quality of Irrigation Water of Public Parks in Dubai, United Arab Emirates

In this study, the microbial quality of treated wastewater used for irrigation of three public parks in Dubai was evaluated. A total of 23 samples of TWW （treated wastewater） and 12 samples of irrigated soils from three public parks were collected and tested for Legionella, Salmonella, traditional bacterial indicators, Cryptosporidium oocyst and Giardia cysts using membrane filtration and direct immune-fluorescence assay. The majority of the tested water samples were found contaminated with LLO （Legionella like organisms）, Salmonella and traditional bacterial indicators. Both Cryptosporidium oocysts and Giardia cysts were detected in these samples with a higher occurrence ofCryptosporidium oocysts （96%） than Giardia cysts （35%）. The fecal coliform bacteria were detected in 60.8% of water samples and 58% of soil samples. Total coliform bacteria were detected in most of the water and soil samples with a higher occurrence than the fecal coliform bacteria. The results of this study indicate that microorganisms are surviving the chlorination method used for disinfecting wastewater, and are further multiplying in the public parks irrigation network system. Therefore, monitoring the treated wastewater for bacterial pathogens, protozoan parasites and controlling their growth at the point of end use are vital to reducing the risk of environmental contamination with microbial pathogens.

Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology

Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.

Hygienic Production Practices and Microbial Quality of Cow Milk in Cheha District of Gurage Zone, Southern Ethiopia

The aim of the study was to assess hygienic production practices and to evaluate microbial quality of raw cows’ milk in Cheha district of Gurage Zone, Southern Ethiopia. The study was conducted by interviewing 180 smallholder milk producers from two agro-ecologies (highland and midland) and by collecting 40 milk samples from milk producers, small shops, cafes and consumers for microbial quality analysis. The result indicated that majority of the respondents (96.7%) did not have cow barn and milking area, 57.3% of them clean their barn once and more than once a week. Moreover, milking without hand washing, absence of udder washing, failure to use towel to clean the udder, and use of plastic pail as milking equipment were practiced by 33.9%, 52.2%, 74.4% and 95.6% of the respondents, respectively. Furthermore, higher number of respondents (69.4%) used river water without proper treatment as a major source of water for cleaning purpose and majority of them fail to regularly clean utensils with detergents. Concerning microbial quality, overall mean total bacterial counts (TBC), Coliform counts (CC) and pH values of milk from current finding were 5.675 ± 0.016, 4.414 ± 0.017 log10 cfu/ml, and 5.963 ± 0.081, respectively. In general, overall quality of milk produced as well as marketed in the study area was poor. These were justified from poor hygienic practices and high values of TBC and CC that were significantly higher than the acceptable limits set by Ethiopian Standards for unpasteurized milk. Therefore, adequate sanitary and control measures should be taken at all stages from production to consumer level to produce and supply wholesome milk.

The Influence of Storage Conditions on the Microbial Quality of Daucus carots(Carrots)and Capsicum annuum(Green Pepper)

The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day ten.Total bacteria count for carrot stored at room temperature ranged from Log10Cfu/g3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g 2.13-3.14.Total bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration temperature.Bacteria isolated includes E.colI(4%),Bacillus sp.(8%),Pseudomonas(16%),Proteus vulgaris(4%),Staphylococcus sp.(28%),Klebsiella(8%),Salmonella(12%),Micrococcus sp.(12%)and Acinetobacter(8%).Fungal count for carrot at room temperature ranged from Log102.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration temperature.Fungal count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45,Log101.81 Cfu/g to 3.34 for refrigeration temperature.Fungal isolated includes Penicillium(33.3%),Aspergillus(53.3%),and Candida(13.4%).Proximate composition indicates that moisture,ash,carbohydrates,lipid and fibre are lower at room temperature compared to refrigeration temperature.Temperature and storage duration have been said to affect the content of fruits and vegetables,therefore constant temperature and appropriate storage condition should be maintained.

The Sesame (<i>Sesamum indicum L.</i>) Value Chain and Microbiological Quality of Crude Sesame Oil, a Case Study in Western Tigray, Ethiopia

Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain, assess the suitability of CSO extraction plant, and analyze the microbial quality of CSO and premises environment. A structured Questionnaire and checklist were used to assess the sesame value chain and evaluate the suitability of the CSO extraction plant. Microbiological quality assessment was conducted using standard analytical methods. Stakeholders in the sesame value chain were inclusive of farmers, market mediators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log10 CFU/m2 on swap surfaces, 2.44 log10 CFU/g in CSO), total Coliforms (5.81 log10 CFU/g of animal manure and 1.36 log10 CFU of indoor air after extraction), yeasts and moulds (2.31 log10 CFU/g of sesame seed and CSO and 4.47 log10 CFU/m2 of swap sample), Aspergillus species (1.17 - 1.33 log10 CFU/g of sesame seed/CSO, 3.37 - 3.50 log10 CFU/m2 of swap samples), and Staphylococcus aureus (2.09 log10 CFU/g of CSO, 2.56 - 3.22 log10 CFU/m2 of surface swaps, 3.26 - 3.77 log10 CFU/protective clothing, 0.74 - 1.82 log10 CFU of the indoor and outdoor air) were detected. Escherichia coli, Salmonella and Shigella were not detected. In conclusion, potential microbial pathogens were detected to impose food safety problems and economic loss. To improve the sesame value chain and CSO quality workers training on good handling and hygienic practices and thoughtful regulatory implementation are significant.

Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso

In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total of 120 samples were collected from 20 meat grillers 60 samples of fresh meat and 60 samples of grilled meat. The sampling was done between the month of August 2018 and the month of February 2019. The samples were analyzed according to standard methods. The test performed were counts of Aerobic Mesophilic Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas aeruginosa, the search for salmonella, and the detection of antibiotics residues. Results showed a high count of AMB (8.77 and 6.78 log UFC/g);enterobacteria (6.58 and 3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus cereus (6.98 and 4.52 log UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80 and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested samples, no Brucella spp were detected. However, residues of antibiotics were found in 5% of fresh meat samples and 5% of grilled meat samples. Means of moisture and pH were respectively 74.91% and 6.05% for fresh meat and 53.21% and 6.06% for grilled meat. The average microbial counts recorded in fresh and grilled meat are significantly high and indicate poor hygiene in the raw material and ready-to-eat meat. Good practices of hygiene and processing guides should be developed for the meat grilling value chain actors to reduce contamination risks.

Microbial Evaluation of Meat Contact Surfaces in Red Meat Abattoirs of Bauchi State, North-Eastern Nigeria

Microbial quality (MQ) of meat contact surfaces (MCS) of six major abattoirs was evaluated with a subsequent further isolation and identification of E. coli O157. Two hundred and forty 240 swab samples (SS) from MCS that include cutting equipment, floor, tables and transport media were collected for total aerobic plate count and isolation of E. coli O157. Results of the SS indicated a mean value 7.1 ± 0.3 log10 cfu/cm2. A minimum value of 6.4 ± 0.6 log10 cfu/cm2 was recorded oncutting instrument from Ningi abattoir, while a maximum value of 7.8 ± 0.3 log10 cfu/cm2 was obtained from tables at Darazo abattoir. Only 3 (1.2%) of the 240 SS of the MCS were positive for E. coli O157 using the latex agglutination kit (Difco, Michigan, USA).

Behavior of the Cultivable Airborne Mycobiota in air-conditioned environments of three Havanan archives, Cuba

High concentrations of environmental fungi in the archives repositories are dangerous for the documents preserved in those places and for the workers'health.The aims of this work were to evaluate the behavior of the fungal concentration and diversity in the indoor air of repositories of 3 archives located in Havana,Cuba,and to demonstrate the potential risk that these taxa represent for the documentary heritage preserved in these institutions.The indoor and outdoor environments were sampled with a biocollector.From the I/O ratios,it was evident that two of the studied archives were not contaminated,while one of them did show contamination despite having temperature and relative humidity values very similar to the other two.Aspergillus,Penicillium and Cladosporium were the predominant genera in the indoor environments.New finds for archival environments were the genera Harposporium and Scolecobasidium.The principal species classified ecologically as abundant were C.cladosporioides and P.citrinum.They are known as opportunistic pathogenic fungi.All the analyzed taxa excreted acids,the most of them degraded cellulose,starch and gelatin while about 48%excreted different pigments.But 33%of them showed the highest biodeteriogenic potential,evidencing that they are the most dangerous for the documentary collections.

Microbiological Assessment and Shelf-Life Determination of Wheat Muffins Enriched with Domesticated African Emperor Moth (Gonimbrasia zambesina Walker) Caterpillar Flour

African emperor moth (Gonimbrasia zambesina) caterpillars are considered healthy food as they are rich in protein and unsaturated fats. In Kenya, G. zambesina caterpillars are predominantly found along the coastal region, where they emerge in during the short and the long rains. The caterpillars forage in the wild on mango (Mangifera indica) leaves and Euclea natalensis (Ericales: Ebenaceae) leaves. The caterpillars are consumed whole or may be transformed into fine flour. The caterpillars’ flour can be utilized in the bakery industry for the enrichment of bakery products since wheat (the major component of bakery products) is low in protein. However, consumers are concerned about the microbiological quality of bakery products enriched with insect flour. There are also concerns about the effect of these insects’ flour on the shelf life of bakery products since they have unsaturated fats. Therefore, this study evaluated the microbial quality and shelf life of wheat muffins enriched with G. zambesina caterpillar flour at 0%, 5%, 10%, 15%, and 20%. For all the samples analyzed, total viable count (TVC) was <30 cfu/g, total coliform count (TCC) was Salmonella spp, and Staphylococcus aureus were not detected. The colonies for yeast and moulds were <30 cfu/g throughout the evaluation time of 21 days. The PVs of wheat muffins increased with an increase in the substitution level. The PVs of enriched wheat muffins increased with an increase in storage time and temperature. The shelf-life of the wheat muffins decreased with an increase in the substitution level of wheat flour with G. zambesina caterpillar flour. The predicted shelf life of 0%, 5%, 10%, 15%, and 20% wheat muffins was 120.0 days, 111.0 days, 103.0 days, 102.0 days and 90.0 days, respectively. Therefore, wheat muffins enriched with G. zambesina caterpillar flour have good microbiological quality and shelf life.

Effects of the substitution of cow’s milk with soymilk on the micronutrients,microbial,and sensory qualities of yoghurt

The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive,out of reach to common consumers and also inconvenient for lactose intolerance and vegans.Soymilk,as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals,vitamins,microbial,and sensory properties of the products using the established methods.Significant differences(p<0.05)exits among the yoghurt samples in the micronutrient contents.The soymilk substitution produced yoghurts with trace/macro mineral contents’range of 0.14–28.50 mg/100 g and vitamin contents(ranged 0.02–0.43 mg/100 g)that were of comparable range of values with the yoghurt made with 100%cow’s milk(0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins).Generally,no significant difference(p<0.05)was observed in most of the sensory attributes evaluated(range 8.00–8.01)in the entire samples(except in the 100%soymilk yoghurt).The microbial analysis proved the safety of the entire products for consumption.These showed the positive effect of substituting soymilk for cow’s milk at all the levels used,thus,the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100%soymilk substitution and enjoy the functional health benefits of yoghurt.Also,the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.

Occurrence of human pathogenic viruses in drinking water and in its sources:A review

Since many waterborne diseases are caused by human pathogenic viruses,virus monitoring of drinking water(DW)and DW sources is crucial for public health.Therefore,the aim of this review was to describe the occurrence of human pathogenic viruses in DW and DW sources;the occurrence of two viruses proposed as novel indicators of human faecal contamination(Peppermild mottle virus and Tobacco mosaic virus)was also reported.This research was focused on articles that assessed viral occurrence using molecular methods in the surface water used for DW production(SW-D),groundwater used for DW production(GW-D),DW and bottled-DW(BW).A total of 1544 studies published in the last 10 years were analysed,and 79 were ultimately included.In considering the detection methods,filtration is the most common concentration technique,while quantitative polymerase chain reaction is the most common quantification technique.Regarding virus occurrence in SW-D,GW-D,and DW,high percentages of positive samples were reported for adenovirus,polyomavirus and Pepper mild mottle virus.Viral genomes were frequently detected in SW-D and rarely in GW-D,suggesting that GW-D may be a safe DW source.Viral genomes were also detected in DW,posing a possible threat to human health.The lowest percentages of positive samples were found in Europe,while the highest were found in Asia and South America.Only three articles assessed viral occurrence in BW.This review highlights the lack of method standardization and the need for legislation updates.