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microbiological analysis</title> <meta name="description" content="Search results for: microbiological analysis"> <meta name="keywords" content="microbiological analysis"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="microbiological analysis"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 28018</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: microbiological analysis</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28018</span> Microbiological Quality and Safety of Meatball Sold in Payakumbuh City, West Sumatra, Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ferawati">Ferawati</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Purwanto"> H. Purwanto</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20F.%20Kurnia"> Y. F. Kurnia</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Purwati"> E. Purwati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to evaluate the microbiological quality and safety of meatball obtained from five different manufacturers around Payakumbuh City, West Sumatra, Indonesia. Microbiological analysis of meatball sample resulted in aerobic plate count range from 7 log CFU/gr to 8.623 log CFU/gr, respectively. Total coliform ranges from 1.041 log Most Probable Number (MPN)/gr to 3.380 log MPN/gr, respectively. Chemical analysis of meatball sample consisted of borax and formalin content. The result of qualitative detection of borax and formalin content on all meatball samples were not detected. Thus, it remains essential to include the significance of effective hygiene practices as an important safety measure in consumer education programmes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=borax" title="borax">borax</a>, <a href="https://publications.waset.org/abstracts/search?q=formalin" title=" formalin"> formalin</a>, <a href="https://publications.waset.org/abstracts/search?q=meatball" title=" meatball"> meatball</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20quality" title=" microbiological quality"> microbiological quality</a> </p> <a href="https://publications.waset.org/abstracts/68245/microbiological-quality-and-safety-of-meatball-sold-in-payakumbuh-city-west-sumatra-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68245.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28017</span> An Evaluative Microbiological Risk Assessment of Drinking Water Supply in the Carpathian Region: Identification of Occurrent Hazardous Bacteria with Quantitative Microbial Risk Assessment Method</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anik%C3%B3%20Kaluzsa">Anikó Kaluzsa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The article's author aims to introduce and analyze those microbiological safety hazards which indicate the presence of secondary contamination in the water supply system. Since drinking water belongs to primary foods and is the basic condition of life, special attention should be paid on its quality. There are such indicators among the microbiological features can be found in water, which are clear evidence of the presence of water contamination, and based on this there is no need to perform other diagnostics, because they prove properly the contamination of the given water supply section. Laboratory analysis can help - both technologically and temporally – to identify contamination, but it does matter how long takes the removal and if the disinfection process takes place in time. The identification of the factors that often occur in the same places or the chance of their occurrence is greater than the average, facilitates our work. The pathogen microbiological risk assessment by the help of several features determines the most likely occurring microbiological features in the Carpathian basin. From among all the microbiological indicators, that are recommended targets for routine inspection by the World Health Organization, there is a paramount importance of the appearance of Escherichia coli in the water network, as its presence indicates the potential ubietiy of enteric pathogens or other contaminants in the water network. In addition, the author presents the steps of microbiological risk assessment analyzing those pathogenic micro-organisms registered to be the most critical. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drinking%20water" title="drinking water">drinking water</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20coli" title=" E. coli"> E. coli</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20indicators" title=" microbiological indicators"> microbiological indicators</a>, <a href="https://publications.waset.org/abstracts/search?q=risk%20assessment" title=" risk assessment"> risk assessment</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20safety%20plan" title=" water safety plan"> water safety plan</a> </p> <a href="https://publications.waset.org/abstracts/62971/an-evaluative-microbiological-risk-assessment-of-drinking-water-supply-in-the-carpathian-region-identification-of-occurrent-hazardous-bacteria-with-quantitative-microbial-risk-assessment-method" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62971.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28016</span> Analysis of Microbiological Quality and Detection of Antibiotic Residue in Bovine Raw Milk Produced in Blida State, Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20N.%20Boukhatem">M. N. Boukhatem</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Ferhat"> M. A. Ferhat</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Mansour"> K. Mansour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bovine raw milk represents a favorable environment for the growth of several food-spoilage strains and some pathogens. It must meet stringent standards to ensure the highest microbiological and toxicological qualities.In order to assess the microbiological risks associated with the consumption of this food, we conducted this study to determine the microbiological quality of bovine raw milk (54 samples) commercialized at the state of Blida (Algeria). The samples analyzed were unsatisfactory in terms of total flora where 61.11% of samples were considered as non acceptable in terms of quality standards, fecal coliforms (40.74%), fecal streptococci (55.55%) and staphylococci (74.07%). Salmonella and Clostridium strains were not detected in all the samples. Furthermore, antibiotic residues were found in 26% of analysed samples. These results reflect non-compliance with the rules of good hygiene practices at milking, storage, transportatio, and sale of milk. Bovine raw milk consumed presents a serious health risk to the population of the study areas.The livestock coaching actors and dissemination of good hygiene practices throughout the production chain are needed to improve the quality of local milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bovine%20raw%20milk" title="bovine raw milk">bovine raw milk</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20quality" title=" microbiological quality"> microbiological quality</a>, <a href="https://publications.waset.org/abstracts/search?q=fecal%20coliforms" title=" fecal coliforms"> fecal coliforms</a>, <a href="https://publications.waset.org/abstracts/search?q=antibiotic%20residue" title=" antibiotic residue"> antibiotic residue</a>, <a href="https://publications.waset.org/abstracts/search?q=Blida%20state" title=" Blida state"> Blida state</a> </p> <a href="https://publications.waset.org/abstracts/78457/analysis-of-microbiological-quality-and-detection-of-antibiotic-residue-in-bovine-raw-milk-produced-in-blida-state-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78457.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">238</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28015</span> Microbiological Analysis of Biofuels in Order to Follow Stability on Room Temperature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radovan%20Cobanovic">Radovan Cobanovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Rankov%20Sicar"> Milica Rankov Sicar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Biodiesel refers to a vegetable oil - or animal fat-based diesel fuel consisting of long-chain alkyl (methyl, ethyl, or propyl) esters. It is derived by alcoholysis of triacylglycerols (triglycerides) from various lipid based materials that can be traditionally categorized into the following main groups: vegetable oils, animal fats, waste and algal oils. The goal of this study was to evaluate microbiological stability of biodiesel samples since it has been made from vegetable oil or animal fat which was stored on room temperature. For the purposes of this study, analyzes were conducted on six samples of biodiesel first at zero sample at the reception day than fifth, thirtieth, sixtieth, ninetieth and one hundred twentieth day from the day of reception. During this period, biodiesel samples were subjected to microbiological analyses (Salmonella spp., Listeria monocytogenes, Enterobacteriaceae and total plate count). All analyses were tested according to ISO methodology: Salmonella spp ISO 6579, Listeria monocytogenes ISO 11290-2, Enterobacteriaceae ISO 21528-1, total plate count ISO 4833-1. The results obtained after the analyses which were done according to the plan during the 120 days indicate that are no changes of products concerning microbiological analyses. Salmonella spp., Listeria monocytogenes, Enterobacteriaceae were not detected and results for total plate count showed values < 10 cfu/g for all six samples. On the basis of this monitoring under defined storage conditions at room temperatures, the results showed that biodiesel is very stable as far as microbiological analysis were concerned. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiology" title=" microbiology"> microbiology</a>, <a href="https://publications.waset.org/abstracts/search?q=room%20temperature" title=" room temperature"> room temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability "> stability </a> </p> <a href="https://publications.waset.org/abstracts/64442/microbiological-analysis-of-biofuels-in-order-to-follow-stability-on-room-temperature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64442.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">284</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28014</span> Physicochemical and Microbiological Assessment of Source and Stored Domestic Water from Three Local Governments in Ile-Ife, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mary%20A.%20Bisi-Johnson">Mary A. Bisi-Johnson</a>, <a href="https://publications.waset.org/abstracts/search?q=Kehinde%20A.%20Adediran"> Kehinde A. Adediran</a>, <a href="https://publications.waset.org/abstracts/search?q=Saheed%20A.%20Akinola"> Saheed A. Akinola</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamzat%20A.%20Oyelade"> Hamzat A. Oyelade</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Some of the main problems man contends with are the quantity (source and amount) and quality of water in Nigeria. Scarcity leads to water being obtained from various sources and microbiological contaminations of the water may thus occur between the collection point and the point of usage. Thus, this study aims to assess the general and microbiological quality of domestic water sources and household stored water used within selected areas in Ile-Ife, South-Western part of Nigeria for microbial contaminants. Physicochemical and microbiological examination were carried out on 45 source and stored water samples collected from well and spring in three different local government areas i.e. Ife east, Ife-south, and Ife-north. Physicochemical analysis included pH value, temperature, total dissolved solid, dissolved oxygen, and biochemical oxygen demand. Microbiology involved most probable number analysis, total coliform, heterotrophic plate, faecal coliform, and streptococcus count. The result of the physicochemical analysis of samples showed anomalies compared to acceptable standards with the pH value of 7.20-8.60 for stored and 6.50-7.80 for source samples as the total dissolved solids (TDS of stored 20-70mg/L, source 352-691mg/L), dissolved oxygen (DO of stored 1.60-9.60mg/L, source 1.60-4.80mg/L), biochemical oxygen demand (BOD stored 0.80-3.60mg/L, source 0.60-5.40mg/L). General microbiological quality indicated that both stored and source samples with the exception of a sample were not within acceptable range as indicated by analysis of the MPN/100ml which ranges (stored 290-1100mg/L, source 9-1100mg/L). Apart from high counts, most samples did not meet the World Health Organization standard for drinking water with the presence of some pathogenic bacteria and fungi such as Salmonella and Aspergillus spp. To annul these constraints, standard treatment methods should be adopted to make water free from contaminants. This will help identify common and likely water related infection origin within the communities and thus help guide in terms of interventions required to prevent the general populace from such infections. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=domestic" title="domestic">domestic</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiology" title=" microbiology"> microbiology</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=water" title=" water"> water</a> </p> <a href="https://publications.waset.org/abstracts/3176/physicochemical-and-microbiological-assessment-of-source-and-stored-domestic-water-from-three-local-governments-in-ile-ife-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3176.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">361</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28013</span> Microbiological Analysis of Soil from Onu-Ebonyi Contaminated with Inorganic Fertilizer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20N.%20Alo">M. N. Alo</a>, <a href="https://publications.waset.org/abstracts/search?q=U.%20C.%20C.%20Egbule"> U. C. C. Egbule</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20O.%20Orji"> J. O. Orji</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20J.%20Aneke"> C. J. Aneke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microbiological analysis of soil from Onu-Ebonyi Izzi local government area of Ebonyi State, Nigeria contaminated with inorganic fertilizer was carried out with a view to determine the effect of the fertilizer on the microbial flora of the soil. soil samples were analyzed for microbial burden. the result showed that the following organisms were isolated with their frequency of their occurrence as follows:pseudomonas species (33.3%) and aspergillus species (54.4%) had the highest frequncy of occurence in the whole sample of batches, while streptococcus species had 6.0% and Geotrichum species (5.3%) had the least and other predominant microorganism isolated: bacillus species,staphylococcus species and vibrio species, Escherichia species, rhzizopus species, mucor species and fusaruim species. From the result, it could be concluded that the soil was contaminated and this could affect adversely the fertility of the soil . <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=soil" title="soil">soil</a>, <a href="https://publications.waset.org/abstracts/search?q=bacteria" title=" bacteria"> bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=fungi" title=" fungi"> fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=inorganic%20fertilizer" title=" inorganic fertilizer"> inorganic fertilizer</a>, <a href="https://publications.waset.org/abstracts/search?q=Onu-%20Ebonyi" title=" Onu- Ebonyi "> Onu- Ebonyi </a> </p> <a href="https://publications.waset.org/abstracts/15269/microbiological-analysis-of-soil-from-onu-ebonyi-contaminated-with-inorganic-fertilizer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15269.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">512</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28012</span> Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nuray%20G%C3%BCzeler">Nuray Güzeler</a>, <a href="https://publications.waset.org/abstracts/search?q=Elif%20Ari"> Elif Ari</a>, <a href="https://publications.waset.org/abstracts/search?q=G%C3%B6zde%20Konuray"> Gözde Konuray</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%87a%C4%9Fla%20%C3%96zbek"> Çağla Özbek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of functional foods is very common. For this reason, many products which are probiotic, prebiotic, energy reduced and fat reduced are developed. In this research, physicochemical and microbiological properties of functional kefir, kefir yogurt and chickpea yogurt were examined. For this purpose, pH values, titration acidities, viscosity values, water holding capacities, serum separation values, acetaldehyde contents, tyrosine contents, the count of aerobic mesophilic bacteria, lactic acid bacteria count and mold-yeast counts were determined. As a result of performed analysis, the differences between titration acidities, serum separation values, water holding capacities, acetaldehyde and tyrosine contents of samples were statistically significant (p < 0.05). There were no significant differences on pH values, viscosities, and microbiological properties of samples (p > 0.05). Consequently industrial production of functional kefir yogurt and chickpea yogurt may be advised. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chickpea%20yogurt" title="chickpea yogurt">chickpea yogurt</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir%20yogurt" title=" kefir yogurt"> kefir yogurt</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a> </p> <a href="https://publications.waset.org/abstracts/71188/physicochemical-and-microbiological-properties-of-kefir-kefir-yogurt-and-chickpea-yogurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/71188.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28011</span> Contribution to the Study of the Microbiological Quality of Chawarma Sold in Biskra</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sara%20Boulmai%CC%87z">Sara Boulmai̇z</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to study the microbiological quality of chawarma sold in Biskra, a sampling through some fastfoods of the city was done, the parameters studied are highlighted according to the criteria required by the country's trade management. Microbiological analyzes revealed different levels of contamination by microorganisms. The 10 samples were of an overall view of unsatisfactory quality, and according to the standards, no sample was satisfactory. The range of total aerobic mesophilic flora found is between 105 and 1.2 × 10 7 CFU / g, that of fecal coliforms is 104 to 2.4 × 10 5 CFU / g. The suspected pathogenic staphylococci were between 3.103 and 2.7.106 CFU / g. Salmonellae were absent in all samples, whereas sulphite-reducing anaerobes were present in a single sample. The rate of E. cloacae was between 103 and 6.104 CFU / g. As for fungi and safe mice, their rate was 103 to 107 CFU / g. The study of the sensitivity of antibiotics showed multi-resistance to all the antibiotics tested, although there is a sensitivity towards others. All strains of Staphylococcus aureus tested demonstrated resistance against erythromycin, 30% against streptomycin, and 10% against tetracycline. While the strains of E. cloacae were resistant in all strains to amoxicillin, ceftazidime, cefotaxime, and erythromycin, while they were sensitive to fosfomycin, sulfamethoxazole trimethoperine, ciprofloxacin, and tetracycline. While against chlorophenicol and ofloxacin, the sensitivity was dominant, although there was intermediate resistance. In this study demonstrates that foodborne illnesses remain a problem that arises in addition to the increasingly observed bacterial resistance and that, after all, healthy eating is a right. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chawarma" title="chawarma">chawarma</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20quality" title=" microbiological quality"> microbiological quality</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogens." title=" pathogens."> pathogens.</a>, <a href="https://publications.waset.org/abstracts/search?q=street%20food" title=" street food"> street food</a> </p> <a href="https://publications.waset.org/abstracts/145361/contribution-to-the-study-of-the-microbiological-quality-of-chawarma-sold-in-biskra" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/145361.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">112</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28010</span> Development and Validation of a Rapid Turbidimetric Assay to Determine the Potency of Cefepime Hydrochloride in Powder Injectable Solution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Danilo%20F.%20Rodrigues">Danilo F. Rodrigues</a>, <a href="https://publications.waset.org/abstracts/search?q=H%C3%A9rida%20Regina%20N.%20Salgado"> Hérida Regina N. Salgado</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: The emergence of resistant microorganisms to a large number of clinically approved antimicrobials has been increasing, which restrict the options for the treatment of bacterial infections. As a strategy, drugs with high antimicrobial activities are in evidence. Stands out a class of antimicrobial, the cephalosporins, having as fourth generation cefepime (CEF) a semi-synthetic product which has activity against various Gram-positive bacteria (e.g. oxacillin resistant Staphylococcus aureus) and Gram-negative (e.g. Pseudomonas aeruginosa) aerobic. There are few studies in the literature regarding the development of microbiological methodologies for the analysis of this antimicrobial, so researches in this area are highly relevant to optimize the analysis of this drug in the industry and ensure the quality of the marketed product. The development of microbiological methods for the analysis of antimicrobials has gained strength in recent years and has been highlighted in relation to physicochemical methods, especially because they make possible to determine the bioactivity of the drug against a microorganism. In this context, the aim of this work was the development and validation of a microbiological method for quantitative analysis of CEF in powder lyophilized for injectable solution by turbidimetric assay. Method: For performing the method, Staphylococcus aureus ATCC 6538 IAL 2082 was used as the test microorganism and the culture medium chosen was the Casoy broth. The test was performed using temperature control (35.0 °C ± 2.0 °C) and incubated for 4 hours in shaker. The readings of the results were made at a wavelength of 530 nm through a spectrophotometer. The turbidimetric microbiological method was validated by determining the following parameters: linearity, precision (repeatability and intermediate precision), accuracy and robustness, according to ICH guidelines. Results and discussion: Among the parameters evaluated for method validation, the linearity showed results suitable for both statistical analyses as the correlation coefficients (r) that went 0.9990 for CEF reference standard and 0.9997 for CEF sample. The precision presented the following values 1.86% (intraday), 0.84% (interday) and 0.71% (between analyst). The accuracy of the method has been proven through the recovery test where the mean value obtained was 99.92%. The robustness was verified by the parameters changing volume of culture medium, brand of culture medium, incubation time in shaker and wavelength. The potency of CEF present in the samples of lyophilized powder for injectable solution was 102.46%. Conclusion: The turbidimetric microbiological method proposed for quantification of CEF in lyophilized powder for solution for injectable showed being fast, linear, precise, accurate and robust, being in accordance with all the requirements, which can be used in routine analysis of quality control in the pharmaceutical industry as an option for microbiological analysis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cefepime%20hydrochloride" title="cefepime hydrochloride">cefepime hydrochloride</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20control" title=" quality control"> quality control</a>, <a href="https://publications.waset.org/abstracts/search?q=turbidimetric%20assay" title=" turbidimetric assay"> turbidimetric assay</a>, <a href="https://publications.waset.org/abstracts/search?q=validation" title=" validation"> validation</a> </p> <a href="https://publications.waset.org/abstracts/38782/development-and-validation-of-a-rapid-turbidimetric-assay-to-determine-the-potency-of-cefepime-hydrochloride-in-powder-injectable-solution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38782.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">362</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28009</span> Food Losses Reducing by Extending the Minimum Durability Date of Thermally Processed Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dorota%20Zieli%C5%84ska">Dorota Zielińska</a>, <a href="https://publications.waset.org/abstracts/search?q=Monika%20Trz%C4%85skowska"> Monika Trząskowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20%C5%81epecka"> Anna Łepecka</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20Neffe-Skoci%C5%84ska"> Katarzyna Neffe-Skocińska</a>, <a href="https://publications.waset.org/abstracts/search?q=Beata%20Bilska"> Beata Bilska</a>, <a href="https://publications.waset.org/abstracts/search?q=Marzena%20Tomaszewska"> Marzena Tomaszewska</a>, <a href="https://publications.waset.org/abstracts/search?q=Danuta%20Ko%C5%82o%C5%BCyn-Krajewska"> Danuta Kołożyn-Krajewska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Minimum durability date (MDD) labeled food is known to have a long shelf life. A properly stored or transported food retains its physical, chemical, microbiological, and sensory properties up to MDD. The aim of the study was to assess the sensory quality and microbiological safety of selected thermally processed products,i.e., mayonnaise, jam, and canned tuna within and after MDD. The scope of the study was to determine the markers of microbiological quality, i.e., the total viable count (TVC), the Enterobacteriaceae count and the total yeast and mold (TYMC) count on the last day of MDD and after 1 and 3 months of storage, after the MDD expired. In addition, the presence of Salmonella and Listeria monocytogenes was examined on the last day of MDD. The sensory quality of products was assessed by quantitative descriptive analysis (QDA), the intensity of differentiators (quality features), and overall quality were defined and determined. It was found that during three months storage of tested food products, after the MDD expired, the microbiological quality slightly decreased, however, regardless of the tested sample, TVC was at the level of <3 log cfu/g, similarly, the Enterobacretiaceae, what indicates the good microbiological quality of the tested foods. The TYMC increased during storage but did not exceed 2 logs cfu/g of product. Salmonella and Listeria monocytogenes were not found in any of the tested food samples. The sensory quality of mayonnaise negatively changed during storage. After three months from the expiry of MDD, a decrease in the "fat" and "egg" taste and aroma intensity, as well as the "density" were found. The "sour" taste intensity of blueberry jam after three months of storage was slightly higher, compared to the jam tested on the last day of MDD, without affecting the overall quality. In the case of tuna samples, an increase in the "fishy" taste and aroma intensity was observed during storage, and the overall quality did not change. Tested thermally processed products (mayonnaise, jam, and canned tuna) were characterized by good microbiological and sensory quality on the last day of MDD, as well as after three months of storage under conditions recommended by the producer. These findings indicate the possibility of reducing food losses by extending or completely abolishing the MDD of selected thermal processed food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20wastes" title="food wastes">food wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20quality%20and%20safety" title=" food quality and safety"> food quality and safety</a>, <a href="https://publications.waset.org/abstracts/search?q=mayonnaise" title=" mayonnaise"> mayonnaise</a>, <a href="https://publications.waset.org/abstracts/search?q=jam" title=" jam"> jam</a>, <a href="https://publications.waset.org/abstracts/search?q=tuna" title=" tuna"> tuna</a> </p> <a href="https://publications.waset.org/abstracts/116792/food-losses-reducing-by-extending-the-minimum-durability-date-of-thermally-processed-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116792.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">129</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28008</span> Monitoring of Sustainability of Decorated Confectionary Product 'Moskva Cake' in Order to Define the Expiration Date</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radovan%20Cobanovic">Radovan Cobanovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Rankov-Sicar"> Milica Rankov-Sicar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The fresh cake is in the group of perishable food which cannot be kept a long period of time. The study of sustainability has been done in order to extend the shelf-life of the product which was 10 days. According to the plan of sustainability, it was defined that 5 samples had to be stored for 20 days at max +8°C and analyzed every 5th day from the day of reception until the 20th day. The shelf life of cake has expired during the study of sustainability in the period between 10th and 20th day of analyses. Cake samples were subjected to sensory analysis (appearance, odor, taste, color, aroma) and bacteriological analysis (Listeria monocytogenes, Salmonella spp. and Enterobacteriaceae) according to Serbian state regulation. All analysis were tested according to ISO methodology: sensory analysis ISO 6658, Listeria monocytogenes ISO 11290-1, Salmonella spp ISO 6579, and Enterobacteriaceae ISO 21258-2. Analyses showed that after ten days of storage at a temperature defined by the manufacturers and within the product's shelf life, the cake did not have any noticeable changes in sensory characteristics. Smell and taste are unaffected there was no presence of strange smell or taste. As far as microbiological analyses are concerned, neither one pathogen was detected and number of Enterobacteriaceae was at level less than 102 cfu/g. After expiry of shelf life in a period of 15th and 20th day of storage, the sensory analysis showed the presence of strange sour-milky smell and rancid taste. Concerning microbiological analyses, there still were not positive results for pathogen microorganisms but the number of Enterobacteriaceae was at level more than 103cfu/g. Reviewing the results of sensory analysis indicates that it is not recommended to extend the shelf-life of the product comparing to the already defined shelf-life because occurred changes may adversely affect the consumer desire for the choice of this product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=confectionary%20product" title="confectionary product">confectionary product</a>, <a href="https://publications.waset.org/abstracts/search?q=extension%20of%20shelf%20life" title=" extension of shelf life"> extension of shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20and%20microbiological%20analyses" title=" sensory and microbiological analyses"> sensory and microbiological analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/64618/monitoring-of-sustainability-of-decorated-confectionary-product-moskva-cake-in-order-to-define-the-expiration-date" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64618.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28007</span> Microbiological Analysis, Cytotoxic and Genotoxic Effects from Material Captured in PM2.5 and PM10 Filters Used in the Aburrá Valley Air Quality Monitoring Network (Colombia)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carmen%20E.%20Zapata">Carmen E. Zapata</a>, <a href="https://publications.waset.org/abstracts/search?q=Juan%20Bautista"> Juan Bautista</a>, <a href="https://publications.waset.org/abstracts/search?q=Olga%20Montoya"> Olga Montoya</a>, <a href="https://publications.waset.org/abstracts/search?q=Claudia%20Moreno"> Claudia Moreno</a>, <a href="https://publications.waset.org/abstracts/search?q=Marisol%20Suarez"> Marisol Suarez</a>, <a href="https://publications.waset.org/abstracts/search?q=Alejandra%20Betancur"> Alejandra Betancur</a>, <a href="https://publications.waset.org/abstracts/search?q=Duvan%20Nanclares"> Duvan Nanclares</a>, <a href="https://publications.waset.org/abstracts/search?q=Natalia%20A.%20Cano"> Natalia A. Cano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aims to evaluate the diversity of microorganisms in filters PM2.5 and PM10; and determine the genotoxic and cytotoxic activity of the complex mixture present in PM2.5 filters used in the Aburrá Valley Air Quality Monitoring Network (Colombia). The research results indicate that particulate matter PM2.5 of different monitoring stations are bacteria; however, this study of detection of bacteria and their phylogenetic relationship is not complete evidence to connect the microorganisms with pathogenic or degrading activities of compounds present in the air. Additionally, it was demonstrated the damage induced by the particulate material in the cell membrane, lysosomal and endosomal membrane and in the mitochondrial metabolism; this damage was independent of the PM2.5 concentrations in almost all the cases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cytotoxic" title="cytotoxic">cytotoxic</a>, <a href="https://publications.waset.org/abstracts/search?q=genotoxic" title=" genotoxic"> genotoxic</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis" title=" microbiological analysis"> microbiological analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=PM10" title=" PM10"> PM10</a>, <a href="https://publications.waset.org/abstracts/search?q=PM2.5" title=" PM2.5"> PM2.5</a> </p> <a href="https://publications.waset.org/abstracts/49590/microbiological-analysis-cytotoxic-and-genotoxic-effects-from-material-captured-in-pm25-and-pm10-filters-used-in-the-aburra-valley-air-quality-monitoring-network-colombia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49590.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">348</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28006</span> Comparison of Microbiological Assessment of Non-adhesive Use and the Use of Adhesive on Complete Dentures </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hyvee%20Gean%20Cabuso">Hyvee Gean Cabuso</a>, <a href="https://publications.waset.org/abstracts/search?q=Arvin%20Taruc"> Arvin Taruc</a>, <a href="https://publications.waset.org/abstracts/search?q=Danielle%20%20Villanueva"> Danielle Villanueva</a>, <a href="https://publications.waset.org/abstracts/search?q=Channela%20Anais%20Hipolito"> Channela Anais Hipolito</a>, <a href="https://publications.waset.org/abstracts/search?q=Jia%20Bianca%20Alfonso"> Jia Bianca Alfonso</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Denture adhesive aids to provide additional retention, support and comfort for patients with loose dentures, as well as for patients who seek to achieve optimal denture adhesion. But due to its growing popularity, arising oral health issues should be considered, including its possible impact that may alter the microbiological condition of the denture. Changes as such may further resolve to denture-related oral diseases that can affect the day-to-day lives of patients. Purpose: The study aims to assess and compare the microbiological status of dentures without adhesives versus dentures when adhesives were applied. The study also intends to identify the presence of specific microorganisms, their colony concentration and their possible effects on the oral microflora. This study also aims to educate subjects by introducing an alternative denture cleaning method as well as denture and oral health care. Methodology: Edentulous subjects age 50-80 years old, both physically and medically fit, were selected to participate. Before obtaining samples for the study, the alternative cleaning method was introduced by demonstrating a step-by-step cleaning process. Samples were obtained by swabbing the intaglio surface of their upper and lower prosthesis. These swabs were placed in a thioglycollate broth, which served as a transport and enrichment medium. The swabs were then processed through bacterial culture. The colony-forming units (CFUs) were calculated on MacConkey Agar Plate (MAP) and Blood Agar Plate (BAP) in order to identify and assess the microbiological status, including species identification and microbial counting. Result: Upon evaluation and analysis of collected data, the microbiological assessment of the upper dentures with adhesives showed little to no difference compared to dentures without adhesives, but for the lower dentures, (P=0.005), which is less than α = 0.05; therefore, the researchers reject (Ho) and that there is a significant difference between the mean ranks of the lower denture without adhesive to those with, implying that there is a significant decrease in the bacterial count. Conclusion: These results findings may implicate the possibility that the addition of denture adhesives may contribute to the significant decrease of microbial colonization on the dentures. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=denture" title="denture">denture</a>, <a href="https://publications.waset.org/abstracts/search?q=denture%20adhesive" title=" denture adhesive"> denture adhesive</a>, <a href="https://publications.waset.org/abstracts/search?q=denture-related" title=" denture-related"> denture-related</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20assessment" title=" microbiological assessment"> microbiological assessment</a> </p> <a href="https://publications.waset.org/abstracts/134225/comparison-of-microbiological-assessment-of-non-adhesive-use-and-the-use-of-adhesive-on-complete-dentures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/134225.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">128</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28005</span> Assessment of Water Quality Based on Physico-Chemical and Microbiological Parameters in Batllava Lake, Case Study Kosovo</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Albana%20Kashtanjeva-Byty%C3%A7i">Albana Kashtanjeva-Bytyçi</a>, <a href="https://publications.waset.org/abstracts/search?q=Idriz%20Vehapi"> Idriz Vehapi</a>, <a href="https://publications.waset.org/abstracts/search?q=Rifat%20Morina"> Rifat Morina</a>, <a href="https://publications.waset.org/abstracts/search?q=Osman%20Fetoshi"> Osman Fetoshi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this study is to determine the water quality in Batllava Leka through which a part of the population of the Prishtina region is supplied with drinking water. Batllava Leka is a lake built in the 70s. This lake is located in the village of Btlava in the municipality of Podujeva, with coordinates 42 ° 49′33 ″ V 21 ° 18′25 ″ L, with an area of 3.07 km2. Water supply is from the river Brvenica- Batllavë. In order to take preventive measures and improve water quality, we have conducted periodic/monthly monitoring of water quality in Lake Batllava, through microbiological and physico-chemical indicators. The monitoring was carried out during the period December 2020 - December 2021. Samples were taken at three sampling sites: at the entrance of the lake, in the middle and at the overflow, on two levels, water surface and at a depth of 30 cm. The microbiological parameters analyzed are: total coliforms, fecal coliforms, fecal streptococci, aerobic mesophilic bacteria and actinomycetes. Within the physico-chemical parameters: Dissolved Oxygen, Saturation with O2, water temperature, pH value, electrical conductivity, total soluble matter, total suspended matter, turbidity, chemical oxygen demand, biochemical oxygen demand, total organic carbon, nitrate, total hardness, hardness of calcium, calcium, magnesium, ammonium ion, chloride, sulfates, flourine, M-alkalines, bicarbonates and heavy metals, such as: Fe, Pb, Mn, Cu, Cd. The results showed that most of the physico-chemical and microbiological parameters are within the limit allowed by the WHO, except in the case of the rainiest season that exceeded some parameters. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=batllava%20lake" title="batllava lake">batllava lake</a>, <a href="https://publications.waset.org/abstracts/search?q=monitoring%20of%20water" title=" monitoring of water"> monitoring of water</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical" title=" physico-chemical"> physico-chemical</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological" title=" microbiological"> microbiological</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a> </p> <a href="https://publications.waset.org/abstracts/147012/assessment-of-water-quality-based-on-physico-chemical-and-microbiological-parameters-in-batllava-lake-case-study-kosovo" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/147012.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">108</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28004</span> Histopathological and Microbiological Studies on Subclinical Endometritis in Repeat Breeder Cow</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mehmet%20Akoz">Mehmet Akoz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study the clinical, mikrobiological and histopathological diagnoses of subclinic and nonspecific endometritis resulting in repeat breeder. Total of 36 cows, aging between 3-9 years having normal oestrous cycles with no pregnancy following at least 3 unsuccesful inseminations, were used. Biopsy specimens for histopathological and swab for bacteri microbiological cultures were obtanied from endometrium of repeat breeders showing no macroskopic evidence of any defectiveness of genital organs and based on anamneses. Eleven out of 36 cows have positive bacteriological results. While 19 cows have varying degrees of and endometritis, the other 17 cows did not have any pathologic lesions. A total of 19 biopsies in 4 of the I. degree in endometritis, 9 of them II. degree endometritis and 6 were also III. degree endometritis was evaluated. In the majority of cows by the histopathological evaluation results (78.9%) monitored by the second and third-degree endometritis shape, in 83.3% of the isolated microorganisms were identified similar results. Histopathological and microbiological evaluation, along with clinical examination are important for the diagnoses and treatment of repeat breeders, having no resistance with well dissipation to endometrium rifaximina foam formulation was found to be more effective than PGF2α. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=repeat%20breeder" title="repeat breeder">repeat breeder</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20cattle" title=" dairy cattle"> dairy cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=histopathology" title=" histopathology"> histopathology</a>, <a href="https://publications.waset.org/abstracts/search?q=PGF2%CE%B1" title=" PGF2α"> PGF2α</a>, <a href="https://publications.waset.org/abstracts/search?q=rifaximina" title=" rifaximina"> rifaximina</a> </p> <a href="https://publications.waset.org/abstracts/47892/histopathological-and-microbiological-studies-on-subclinical-endometritis-in-repeat-breeder-cow" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47892.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">288</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28003</span> Damage to Strawberries Caused by Simulated Transport</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=G.%20La%20Scalia">G. La Scalia</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Enea"> M. Enea</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Micale"> R. Micale</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Corona"> O. Corona</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Settanni"> L. Settanni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality and condition of perishable products delivered to the market and their subsequent selling prices are directly affected by the care taken during harvesting and handling. Mechanical injury, in fact, occurs at all stages, from pre-harvest operations through post-harvest handling, packing and transport to the market. The main implications of this damage are the reduction of the product’s quality and economical losses related to the shelf life diminution. For most perishable products, the shelf life is relatively short and it is typically dictated by microbial growth related to the application of dynamic and static loads during transportation. This paper presents the correlation between vibration levels and microbiological growth on strawberries and woodland strawberries and detects the presence of volatile organic compounds (VOC) in order to develop an intelligent logistic unit capable of monitoring VOCs using a specific sensor system. Fresh fruits were exposed to vibrations by means of a vibrating table in a temperature-controlled environment. Microbiological analyses were conducted on samples, taken at different positions along the column of the crates. The values obtained were compared with control samples not exposed to vibrations and the results show that different positions along the column influence the development of bacteria, yeasts and filamentous fungi. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis" title="microbiological analysis">microbiological analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=transport%20damage" title=" transport damage"> transport damage</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20organic%20compounds" title=" volatile organic compounds"> volatile organic compounds</a> </p> <a href="https://publications.waset.org/abstracts/20284/damage-to-strawberries-caused-by-simulated-transport" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20284.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">425</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28002</span> Research Cooperation between of Ukraine in Terms of Food Chain Safety Control in the Frame of MICRORISK Project</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kinga%20Wieczorek">Kinga Wieczorek</a>, <a href="https://publications.waset.org/abstracts/search?q=Elzbieta%20Kukier"> Elzbieta Kukier</a>, <a href="https://publications.waset.org/abstracts/search?q=Remigiusz%20Pomykala"> Remigiusz Pomykala</a>, <a href="https://publications.waset.org/abstracts/search?q=Beata%20Lachtara"> Beata Lachtara</a>, <a href="https://publications.waset.org/abstracts/search?q=Renata%20Szewczyk"> Renata Szewczyk</a>, <a href="https://publications.waset.org/abstracts/search?q=Krzysztof%20Kwiatek"> Krzysztof Kwiatek</a>, <a href="https://publications.waset.org/abstracts/search?q=Jacek%20Osek"> Jacek Osek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The MICRORISK project (Research cooperation in assessment of microbiological hazard and risk in the food chain) was funded by the European Commission under the FP7 PEOPLE 2012 IRSES call within the International Research Staff Exchange Scheme of Marie Curie Action and realized during years from 2014 to 2015. The main aim of the project was to establish a cooperation between the European Union (EU) and the third State in the area important from the public health point of view. The following organizations have been engaged in the activity: National Veterinary Research Institute (NVRI) in Pulawy, Poland (coordinator), French Agency for Food, Environmental and Occupational Health & Safety (ANSES) in Maisons Alfort, France, National Scientific Center Institute of Experimental and Clinical Veterinary Medicine (NSC IECVM), Kharkov and State Scientific and Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise (SSRILDVSE) Kijev Ukraine. The results of the project showed that Ukraine used microbiological criteria in accordance with Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Compliance concerns both the criteria applicable at the stage of food safety (retail trade), as well as evaluation criteria and process hygiene in food production. In this case, the Ukrainian legislation also provides application of the criteria that do not have counterparts in the food law of the European Union, and are based on the provisions of Ukrainian law. Partial coherence of the Ukrainian and EU legal requirements in terms of microbiological criteria for food and feed concerns microbiological parameters such as total plate count, coliforms, coagulase-positive Staphylococcus spp., including S. aureus. Analysis of laboratory methods used for microbiological hazards control in food production chain has shown that most methods used in the EU are well-known by Ukrainian partners, and many of them are routinely applied as the only standards in the laboratory practice or simultaneously used with Ukrainian methods. The area without any legislation, where the EU regulation and analytical methods should be implemented is the area of Shiga toxin producing E. coli, including E. coli O157 and staphylococcal enterotoxin detection. During the project, the analysis of the existing Ukrainian and EU data concerning the prevalence of the most important food-borne pathogens on different stages of food production chain was performed. Particularly, prevalence of Salmonella spp., Campylobacter spp., L. monocytogenes as well as clostridia was examined. The analysis showed that poultry meat still appears to be the most important food-borne source of Campylobacter and Salmonella in the UE. On the other hand, L. monocytogenes were seldom detected above the legal safety limit (100 cfu/g) among the EU countries. Moreover, the analysis revealed the lack of comprehensive data regarding the prevalence of the most important food-borne pathogens in Ukraine. The results of the MICRORISK project are networking activities among researches originations participating in the tasks will help with a better recognition of each other regarding very important, from the public health point of view areas such as microbiological hazards in the food production chain and finally will help to improve food quality and safety for consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cooperation" title="cooperation">cooperation</a>, <a href="https://publications.waset.org/abstracts/search?q=European%20Union" title=" European Union"> European Union</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20chain%20safety" title=" food chain safety"> food chain safety</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20law" title=" food law"> food law</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20risk" title=" microbiological risk"> microbiological risk</a>, <a href="https://publications.waset.org/abstracts/search?q=Microrisk" title=" Microrisk"> Microrisk</a>, <a href="https://publications.waset.org/abstracts/search?q=Poland" title=" Poland"> Poland</a>, <a href="https://publications.waset.org/abstracts/search?q=Ukraine" title=" Ukraine"> Ukraine</a> </p> <a href="https://publications.waset.org/abstracts/51872/research-cooperation-between-of-ukraine-in-terms-of-food-chain-safety-control-in-the-frame-of-microrisk-project" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51872.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">375</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28001</span> Antioxidant Face Mask from Purple Sweet Potato (Ipomea Batatas) with Oleum Cytrus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lilis%20Kistriyani">Lilis Kistriyani</a>, <a href="https://publications.waset.org/abstracts/search?q=Dine%20Olisvia"> Dine Olisvia</a>, <a href="https://publications.waset.org/abstracts/search?q=Lutfa%20Rahmawati"> Lutfa Rahmawati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Facial mask is an important part of every beauty treatment because it will give a smooth and gentle effect on the face. This research is done to make edible film that will be applied for face mask. The main ingredient in making this edible film is purple sweet potato powder with the addition of glycerol as plasticizer. One of the ingredients in purple sweet potato is a flavonoid compound. The purpose of this study was to determine the effect of increasing the amount of glycerol to flavonoids release and the effect on the physical properties and biological properties of edible film produced. The stages of this research are the making of edible film, then perform some analysis, among others, spectrophotometer UV-vis analysis to find out how many flavonoids can be released into facial skin, tensile strength and elongation of break analysis, biodegradability analysis, and microbiological analysis. The variation of edible film is the volume of glycerol that is 1 ml, 2 ml, 3 ml. The results of spectrophotometer UV-vis analysis showed that the most flavonoid release concentration is 20.33 ppm in the 2 ml glycerol variation. The best tensile strength value is 8,502 N, and the greatest elongation of break value is 14% in 1 ml glycerol variation. In the biodegradability test, the more volume of glycerol added the faster the edible film is degraded. The results of microbiological analysis showed that purple sweet potato extract has the ability to inhibit the growth of Propionibacterium acnes seen in the presence of inhibiting zone which is 18.9 mm. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=face%20mask" title="face mask">face mask</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=plasticizer" title=" plasticizer"> plasticizer</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoid" title=" flavonoid"> flavonoid</a> </p> <a href="https://publications.waset.org/abstracts/89490/antioxidant-face-mask-from-purple-sweet-potato-ipomea-batatas-with-oleum-cytrus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89490.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">176</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28000</span> Production and Evaluation of Physicochemical, Nutritional, Sensorial and Microbiological Properties of Mixed Fruit Juice Blend Prepared from Apple, Orange and Mosambi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Himalaya%20Patir">Himalaya Patir</a>, <a href="https://publications.waset.org/abstracts/search?q=Bitupon%20Baruah"> Bitupon Baruah</a>, <a href="https://publications.waset.org/abstracts/search?q=Sanjay%20Gayary"> Sanjay Gayary</a>, <a href="https://publications.waset.org/abstracts/search?q=Subhajit%20Ray"> Subhajit Ray</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent age significant importance is given for the development of nutritious and health beneficial foods. Fruit juices collected from different fruits when blended that improves not only the physicochemical and nutritional properties but also enhance the sensorial or organoleptic properties. The study was carried out to determine the physico-chemical, nutritional, microbiological analysis and sensory evaluation of mixed fruit juice blend. Juice of orange (Citrus sinensis), apple (Malus domestica), mosambi (Citrus limetta) were blended in the ratio of sample-I (30% apple:30% orange:40% mosambi), sample-II ( 40% apple :30% orange :30% mosambi), sample-III (30% apple :40% orange :30% mosambi) , sample-IV (50% apple :30% orange :20% mosambi), sample-V (30% apple:20% orange:50% mosambi), sample-VI (20% apple :50% orange :30% mosambi) to evaluate all quality characteristics. Their colour characteristics in terms of hue angle, chroma and colour difference (∆E) were evaluated. The physico-chemical parameters analysis carried out were total soluble solids (TSS), total titratable acidity (TTA), pH, acidity (FA), volatile acidity (VA), pH, and vitamin C. There were significant differences (p˂0.05) in the TSS of the samples. However, sample-V (30% apple: 20% orange: 50% mosambi) provides the highest TSS of 9.02gm and significantly differed from other samples (p˂0.05). Sample-IV (50% apple: 30% orange: 20% mosambi) was shown the highest titratable acidity (.59%) in comparison to other samples. The highest value of pH was found as 5.01 for sample-IV (50% apple: 30% orange: 20% mosambi). Sample-VI (20% apple: 50% orange :30% mosambi) blend has the highest hue angle, chroma and colour changes of 72.14,25.29 and 54.48 and vitamin C, i.e. Ascorbic acid (.33g/l) content compared to other samples. The nutritional compositions study showed that, sample- VI (20% apple: 50% orange: 30% mosambi) has the significantly higher carbohydrate (51.67%), protein (.78%) and ash (1.24%) than other samples, while sample-V (30% apple: 20% orange: 50% mosambi) has higher dietary fibre (12.84%) and fat (2.82%) content. Microbiological analysis of all samples in terms of total plate count (TPC) ranges from 44-60 in 101 dilution and 4-5 in 107 dilutions and was found satisfactory. Moreover, other pathogenic bacterial count was found nil. The general acceptability of the mixed fruit juice blend samples were moderately liked by the panellists, and sensorial quality studies showed that sample-V (30% apple: 20% orange: 50% mosambi) contains highest overall acceptability of 8.37 over other samples and can be considered good for consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbiological" title="microbiological">microbiological</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional" title=" nutritional"> nutritional</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical" title=" physico-chemical"> physico-chemical</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/98932/production-and-evaluation-of-physicochemical-nutritional-sensorial-and-microbiological-properties-of-mixed-fruit-juice-blend-prepared-from-apple-orange-and-mosambi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98932.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">179</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27999</span> Microbiological Activity and Molecular Docking Study of Selected Steroid Derivatives of Biomedical Importance</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Milica%20Karadzic">Milica Karadzic</a>, <a href="https://publications.waset.org/abstracts/search?q=Lidija%20Jevric"> Lidija Jevric</a>, <a href="https://publications.waset.org/abstracts/search?q=Sanja%20Podunavac-Kuzmanovic"> Sanja Podunavac-Kuzmanovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Strahinja%20Kovacevic"> Strahinja Kovacevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Sinisa%20Markov"> Sinisa Markov</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandar%20Okljesa"> Aleksandar Okljesa</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrea%20Nikolic"> Andrea Nikolic</a>, <a href="https://publications.waset.org/abstracts/search?q=Marija%20Sakac"> Marija Sakac</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarina%20Penov%20Gasi"> Katarina Penov Gasi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study considered the microbiological activity determination and molecular docking study for selected steroid derivatives of biomedical importance. Minimal inhibitory concentration (MIC) was determined for steroid derivatives against Staphylococcus aureus using macrodilution method. Some of the investigated steroid derivatives express bacteriostatic effect against Staphylococcus aureus. Molecular docking approaches are the most widely used techniques for predicting the binding mode of a ligand. Molecular docking study was done for steroid derivatives for androgen receptor negative prostate cancer cell line (PC-3) toward Human Cytochrome P450 CYP17A1. The molecules that had the smallest experimental IC50 values confirmed their ability to dock into active place using suitable molecular docking procedure. The binding disposition of those molecules was thoroughly investigated. Microbiological analysis and molecular docking study were conducted with aim to additionally characterize selected steroid derivatives for future investigation regarding their biological activity and to estimate the binding-affinities of investigated derivatives. This article is based upon work from COST Action (TD1305), supported by COST (European Cooperation and Science and Technology). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=binding%20affinity" title="binding affinity">binding affinity</a>, <a href="https://publications.waset.org/abstracts/search?q=minimal%20inhibitory%20concentration" title=" minimal inhibitory concentration"> minimal inhibitory concentration</a>, <a href="https://publications.waset.org/abstracts/search?q=molecular%20docking" title=" molecular docking"> molecular docking</a>, <a href="https://publications.waset.org/abstracts/search?q=pc-3%20cell%20line" title=" pc-3 cell line"> pc-3 cell line</a>, <a href="https://publications.waset.org/abstracts/search?q=staphylococcus%20aureus" title=" staphylococcus aureus"> staphylococcus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=steroids" title=" steroids"> steroids</a> </p> <a href="https://publications.waset.org/abstracts/60204/microbiological-activity-and-molecular-docking-study-of-selected-steroid-derivatives-of-biomedical-importance" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60204.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">365</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27998</span> Exploring the Intricate Microbiology of Street Cuisine: Delving into Potential Dangers in Order to Enhance Safety and Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raana%20Babadi%20Fathipour">Raana Babadi Fathipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Street foods hold a significant place in the tapestry of socioeconomic and cultural norms, beloved across the globe. Serving as a convenient and affordable option for city dwellers seeking nourishment, these culinary delights also serve as a vital source of income for vendors, particularly women. Additionally, street food acts as a mirror reflecting traditional local customs and practices, an element that draws tourists to experience the authenticity of a culture firsthand. Despite its many virtues, concerns have emerged regarding the microbiological safety of street food worldwide. Often prepared and sold in subpar conditions without proper oversight or regulation, street food has become synonymous with potential health risks. The presence of elevated levels of fecal indicator bacteria and various pathogens in these unregulated delicacies further perpetuates anxieties surrounding their consumption. This analysis delves into the intricate microbiological intricacies inherent in street food, shedding light on the pertinent safety concerns and prevalent pathogens. Additionally, it elaborates on the worldwide standing of this vital economic endeavor. Moreover, it advocates for the adoption of molecular detection techniques over conventional culture-based methods to gain a more comprehensive grasp of the true microbial risks posed by street cuisine. Acknowledgment marks the initial step towards resolving any given issue. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogens" title="foodborne pathogens">foodborne pathogens</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20safety" title=" microbiological safety"> microbiological safety</a>, <a href="https://publications.waset.org/abstracts/search?q=street%20food" title=" street food"> street food</a>, <a href="https://publications.waset.org/abstracts/search?q=viruses" title=" viruses"> viruses</a> </p> <a href="https://publications.waset.org/abstracts/185745/exploring-the-intricate-microbiology-of-street-cuisine-delving-into-potential-dangers-in-order-to-enhance-safety-and-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185745.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">51</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27997</span> Research on Reducing Food Losses by Extending the Date of Minimum Durability on the Example of Cereal Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monika%20Trzaskowska">Monika Trzaskowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Dorota%20Zielinska"> Dorota Zielinska</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Lepecka"> Anna Lepecka</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20Neffe-Skocinska"> Katarzyna Neffe-Skocinska</a>, <a href="https://publications.waset.org/abstracts/search?q=Beata%20Bilska"> Beata Bilska</a>, <a href="https://publications.waset.org/abstracts/search?q=Marzena%20Tomaszewska"> Marzena Tomaszewska</a>, <a href="https://publications.waset.org/abstracts/search?q=Danuta%20Kolozyn-Krajewska"> Danuta Kolozyn-Krajewska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microbiological quality and food safety are important food characteristics. Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers introduces the obligation to provide information on the 'use-by' date or the date of minimum durability (DMD). The second term is the date until which the properly stored or transported foodstuff retains its physical, chemical, microbiological and organoleptic properties. The date should be preceded by 'best before'. It is used for durable products, e.g., pasta. In relation to reducing food losses, the question may be asked whether products with the date of minimum durability currently declared retain quality and safety beyond this. The aim of the study was to assess the sensory quality and microbiological safety of selected cereal products, i.e., pasta and millet after DMD. The scope of the study was to determine the markers of microbiological quality, i.e., the total viable count (TVC), the number of bacteria from the Enterobacteriaceae family and the number of yeast and mold (TYMC) on the last day of DMD and after 1 and 3 months of storage. In addition, the presence of Salmonella and Listeria monocytogenes was examined on the last day of DMD. The sensory quality of products was assessed by quantitative descriptive analysis (QDA), the intensity of 14 differentiators and overall quality were defined and determined. In the tested samples of millet and pasta, no pathogenic bacteria Salmonella and Listeria monocytogenes were found. The value of the distinguishing features of selected quality and microbiological safety indicators on the last DMD day was in the range of about 3-1 log cfu/g. This demonstrates the good microbiological quality of the tested food. Comparing the products, a higher number of microorganisms was found in the samples of millet. After 3 months of storage, TVC decreased in millet, while in pasta, it was found to increase in value. In both products, the number of bacteria from the Enterobacretiaceae family decreased. In contrast, the number of TYMCs increased in samples of millet, and in pasta decreased. The intensity of sensory characteristic in the studied period varied. It remained at a similar level or increased. Millet was found to increase the intensity and flavor of 'cooked porridge' 3 months after DMD. Similarly, in the pasta, the smell and taste of 'cooked pasta' was more intense. To sum up, the researched products on the last day of the minimum durability date were characterized by very good microbiological and sensory quality, which was maintained for 3 months after this date. Based on these results, the date of minimum durability of tested products could be extended. The publication was financed on the basis of an agreement with the National Center for Research and Development No. Gospostrateg 1/385753/1/NCBR/2018 for the implementation and financing of the project under the strategic research and development program 'social and economic development of Poland in the conditions of globalizing markets – GOSPOSTRATEG - acronym PROM'. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=date%20of%20minimum%20durability" title="date of minimum durability">date of minimum durability</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20losses" title=" food losses"> food losses</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20quality%20and%20safety" title=" food quality and safety"> food quality and safety</a>, <a href="https://publications.waset.org/abstracts/search?q=millet" title=" millet"> millet</a>, <a href="https://publications.waset.org/abstracts/search?q=pasta" title=" pasta"> pasta</a> </p> <a href="https://publications.waset.org/abstracts/116797/research-on-reducing-food-losses-by-extending-the-date-of-minimum-durability-on-the-example-of-cereal-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116797.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27996</span> Microbiological Profile and Surgical Outcomes of Microbial Keratitis Associated Endophthalmitis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Prachi%20Abhishek%20Dave">Prachi Abhishek Dave</a>, <a href="https://publications.waset.org/abstracts/search?q=Manisha%20Singh"> Manisha Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Purpose: The purpose is to study the microbiological profile, prognostic factors, and outcomes of surgery for microbial keratitis (MK) associated endophthalmitis. Methods: It is a retrospective analysis of 39 MK associated endophthalmitis cases which underwent combined PKP with VR surgery. Results: The majority (84.6%) of patients had a history of previous ocular surgery, cataract surgery being the most common (51.2%). Six patients had a history of trauma and 8 patients had corneal graft infection. The culture positivity rate was 92.3%. Organisms isolated were Streptococcal sp (20.5%), Pseudomonas (15.3%), Staphylococcal sp (12.8%) and Fungus (35.8%). Final visual acuities ranged from NPL to 20/120. Poor anatomic success was seen in 15(38.46%) eyes (9-phthisis, 6-eviscerated). Fungal cases had a poor success rate (P-0.02). Conclusion: MK associated endophthalmitis is a sight threatening ocular condition. Fungal etiology carries a poorer prognosis. Timely surgical intervention can achieve favourable anatomical and functional results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=endophthalmitis" title="endophthalmitis">endophthalmitis</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20keratitis" title=" microbial keratitis"> microbial keratitis</a>, <a href="https://publications.waset.org/abstracts/search?q=penetrating%20keratoplasty" title=" penetrating keratoplasty"> penetrating keratoplasty</a>, <a href="https://publications.waset.org/abstracts/search?q=vitreo%20retinal%20surgery" title=" vitreo retinal surgery"> vitreo retinal surgery</a> </p> <a href="https://publications.waset.org/abstracts/185864/microbiological-profile-and-surgical-outcomes-of-microbial-keratitis-associated-endophthalmitis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185864.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">46</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27995</span> Control of the Sustainability of Decorative Topping for Bakery in Order to Extend the Shelf-Life of the Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radovan%20%C4%8Cobanovi%C4%87">Radovan Čobanović</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Rankov%20%C5%A0icar"> Milica Rankov Šicar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the modern bakery various supplements are used to attract more customers. Analyzed sample decorative toppings are consisted of flax seeds, corn grits, oatmeal, wheat flakes, sesame seeds, sunflower seeds, soybean sprouts are used as decoration for the bread. Our goal was to extend the product shelf life based on the analysis. According to the plan of sustainability it was defined that sample which already had expired shelf life had to be stored for 5 months at 25°C and analyzed every month from the day of reception until spoilage occurs. Samples were subjected to sensory analysis (appearance, odor, taste, color, and consistency), microbiological analysis (Salmonella spp., Bacillus cereus, Enterobacteriaceae and moulds) and chemistry analysis (free fatty acids (as oleic), peroxide number, water content and degree of acidity). All analyses were tested according: sensory analysis ISO 6658, Salmonella spp ISO 6579, Bacillus cereus ISO 7932, Enterobacteriaceae ISO 21528-2 and moulds ISO 21527-1, free fatty acids (as oleic) ISO 660, peroxide number ISO 3960, water content and degree of acidity Serbian ordinance on the methods of chemical analysis. After five months of storage, there had been the first changes concerning of sensory properties of the product. In the sample were visible worms and creations which look like spider nets linking seeds and cereal. The sample had smell on rancid and pungent. The results of microbiological analysis showed that Salmonella spp was not detected, Enterobacteriaceae were < 10 cfu/g during all 5 months but in fifth month Bacillus cereus and moulds occurred 700 cfu/g and 1500 cfu/g respectively. Chemical analyzes showed that the water content did not exceed a maximum of 14%. The content of free fatty acids ranged from 3.06 to 3.26%, degree of acidity from 3.69 to 4.9. With increasing degree of acidity the degradation of the sample and the activity of microorganisms was increased which led to the formation of acid reaction which is accompanied by the appearance of unpleasant odor and taste. Based on the obtained results it can be concluded that this product can have longer shelf life for four months than shelf life which is already defined because there are no changes that could have influence on decision of customers when purchase of this product is concerned. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bakery%20products" title="bakery products">bakery products</a>, <a href="https://publications.waset.org/abstracts/search?q=extension%20of%20shelf%20life" title=" extension of shelf life"> extension of shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20and%20chemical%20and%20microbiological%20analyses" title=" sensory and chemical and microbiological analyses"> sensory and chemical and microbiological analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/35280/control-of-the-sustainability-of-decorative-topping-for-bakery-in-order-to-extend-the-shelf-life-of-the-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35280.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">388</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27994</span> Effect of Organic Fertilizers on the Improvement of Soil Microbiological Functioning under Saline Conditions of Arid Regions: Impact on Carbon and Nitrogen Mineralization </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oustani%20Mabrouka">Oustani Mabrouka</a>, <a href="https://publications.waset.org/abstracts/search?q=Halilat%20Md%20Tahar"> Halilat Md Tahar</a>, <a href="https://publications.waset.org/abstracts/search?q=Hannachi%20Slimane"> Hannachi Slimane </a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted on representative and contrasting soils of arid regions. It focuses on the compared influence of two organic fertilizers: poultry manure (PM) and bovine manure (BM) on improving the microbial functioning of non-saline (SS) and saline (SSS) soils, in particularly, the process of mineralization of nitrogen and carbon. The microbiological activity was estimated by respirometric test (CO2–C emissions) and the extraction of two forms of mineral nitrogen (NH4+-N and NO3--N). Thus, after 56 days of incubation under controlled conditions (28 degrees and 80 per cent of the field capacity), the two types of manures showed that the mineralization activity varies according to type of soil and the organic substrate itself. However, the highest cumulative quantities of CO2–C, NH4+–N and NO3-–N obtained at the end of incubation were recorded in non-saline (SS) soil treated with poultry manure with 1173.4, 4.26 and 8.40 mg/100 g of dry soil, respectively. The reductions in rates of release of CO2–C and of nitrification under saline conditions were 21 and 36, 78 %, respectively. The influence of organic substratum on the microbial density shows a stimulating effect on all microbial groups studied. The whole results show the usefulness of two types of manures for the improvement of the microbiological functioning of arid soils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salinity" title="Salinity">Salinity</a>, <a href="https://publications.waset.org/abstracts/search?q=Organic%20matter" title=" Organic matter"> Organic matter</a>, <a href="https://publications.waset.org/abstracts/search?q=Microorganisms" title=" Microorganisms"> Microorganisms</a>, <a href="https://publications.waset.org/abstracts/search?q=Mineralization" title=" Mineralization"> Mineralization</a>, <a href="https://publications.waset.org/abstracts/search?q=Nitrogen" title=" Nitrogen"> Nitrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=Carbon" title=" Carbon"> Carbon</a>, <a href="https://publications.waset.org/abstracts/search?q=Arid%20regions" title=" Arid regions"> Arid regions</a> </p> <a href="https://publications.waset.org/abstracts/21670/effect-of-organic-fertilizers-on-the-improvement-of-soil-microbiological-functioning-under-saline-conditions-of-arid-regions-impact-on-carbon-and-nitrogen-mineralization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21670.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">281</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27993</span> Assessment of Microbiological Status of Branded and Street Vended Ice-Cream Offered for Public Consumption: A Comparative Study in Tangail Municipality, Bangladesh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Afroza%20Khatun">Afroza Khatun</a>, <a href="https://publications.waset.org/abstracts/search?q=Masuma"> Masuma</a>, <a href="https://publications.waset.org/abstracts/search?q=Md.%20Younus%20Mia"> Md. Younus Mia</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamal%20Kanta%20Das"> Kamal Kanta Das</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Analysis of the microbial status and physicochemical parameters of some branded and street vended ice cream showed that total viable bacteria in branded ice cream ranged from 4.8×10³ to 1.10×10⁵ cfu/ml, and in street vended ice-cream ranged from 7.5×10⁴ to 1.6×10⁸ cfu/ml. Total coliform bacteria present up to 9.20×10³ cfu/ml in branded ice cream and 5.3×10³ to 9.6×10⁶ cfu/ml observed in street vended ice cream. Total E. coli were found to be present within a range from 0 to 4.5×10³ cfu/ml in branded and 4.1×10² to 7.5×10⁴ cfu/ml in street ice cream. The ranges of Staphylococcus aureus count were 1.8×10² to 2.9×10⁴ cfu/ml (branded) and 3.9×10⁴ to 7.9×10⁶ cfu/ml (street). The pH of both types of ice cream showed acidic to neutral conditions where the concentration of pH for branded ice cream was 5.5 to 6.9, as well as the value of pH in street ice cream, was 6.2 to 7.0. The range of Total soluble solids in several branded ice creams was 26 to 29%, and the value of TSS obtained in street-vended ice-creams ranged from 5 to 10%. The overall results of this research demonstrated that the microbial quality in all street ice creams exceeded the BSTI standard and exhibited lower quality than the industrially produced branded ice creams due to comparatively faulty manufacturing processes and poor hygiene practices. The presence of pathogenic microbes was also observed in branded ice creams which was quite alarming for public health. So it is suggested that the government authorized organization should conduct the proper monitoring system to ensure that both branded and street vended ice-creams are microbiologically safe to prevent public health hazards. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title="food safety">food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis" title=" microbiological analysis"> microbiological analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=ice-cream" title=" ice-cream"> ice-cream</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20coli" title=" E. coli"> E. coli</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphylococcus%20aureus" title=" Staphylococcus aureus"> Staphylococcus aureus</a> </p> <a href="https://publications.waset.org/abstracts/166809/assessment-of-microbiological-status-of-branded-and-street-vended-ice-cream-offered-for-public-consumption-a-comparative-study-in-tangail-municipality-bangladesh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166809.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">82</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27992</span> Antioxidant Activity and Microbiological Quality of Functional Bread Enriched with Morus Alba Leaf Extract during Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Kobus-Cisowska">Joanna Kobus-Cisowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Daria%20Szymanowska"> Daria Szymanowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Piotr%20Szulc"> Piotr Szulc</a>, <a href="https://publications.waset.org/abstracts/search?q=Oskar%20Szczepaniak"> Oskar Szczepaniak</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcin%20Dziedzinski"> Marcin Dziedzinski</a>, <a href="https://publications.waset.org/abstracts/search?q=Szymon%20Byczkiewicz"> Szymon Byczkiewicz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A wide range of food products is offered on the market. However, increasing consumer awareness of the impact of food on health causes a growing interest in enriched products. Cereal products are an important element of the daily diet of man. In the literature, no data was found on the impact of Morus alba preparations on the content of active ingredients and properties of wholemeal bread. Mulberry leaves (Morus alba L) are a rich source of bioactive compounds with multidirectional antioxidant activity, which means that they can be a component of new foods that prevent disease or support therapy and improve the patient's health. The aim of the study was to assess the impact of the addition of white mulberry leaf extract on the antioxidant activity of bread. It has been shown that bread can be a carrier of biologically active substances from mulberry leaves, because the addition of mulberry at a sensory acceptable level and meeting microbiological requirements significantly influenced the increase in the content of bioactive ingredients and the antioxidant activity of bread. The addition of mulberry leaf water extract to bread increased the level of flavonols and phenolic acids, in particular protocatechic, chlorogenic gallic and caffeic acid and isoquercetin and rutine, and also increased the antioxidant potential, which were microbiological stable during 5 days storage. It has been shown also that the addition of Morus alba preparations has a statistically significant effect on anti-radical activity. In addition, there were no differences in activity in DPPH · and ABTS · + tests between post-storage samples. This means that the compounds responsible for the anti-radical activity present in the bread were not inactivated during storage. It was found that the tested bread was characterized by high microbiological purity, which is indicated by the obtained results of analyzes performed for the titers of indicator microorganisms and the absence of pathogens. In the tested products from the moment of production throughout the entire storage period, no undesirable microflora was found, which proves their safety and guarantees microbiological stability during the storage period. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=extract" title=" extract"> extract</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/120409/antioxidant-activity-and-microbiological-quality-of-functional-bread-enriched-with-morus-alba-leaf-extract-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/120409.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27991</span> Approved Cyclic Treatment System of Grey Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanen%20Filali">Hanen Filali</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Hachicha"> Mohamed Hachicha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Treated grey water (TGW) reuse emerged as an alternative resource to meet the growing demand for water for agricultural irrigation and reduce the pressure on limited existing fresh water. However, this reuse needs adapted management in order to avoid environmental and health risks. In this work, the treatment of grey water (GW) was studied from a cyclic treatment system that we designed and implemented in the greenhouse of National Research Institute for Rural Engineering, Water and Forests (INRGREF). This system is composed of three levels for treatment (TGW 1, TGW 2, and TGW 3). Each level includes a sandy soil box. The use of grey water was moderated depending on the chemical and microbiological quality obtained. Different samples of soils and treated grey water were performed and analyzed for 14 irrigation cycles. TGW through cyclic treatment showed physicochemical parameters like pH, electrical conductivity (EC), chemical oxygen demand (COD), biological oxygen demand (BOD5) in the range of 7,35-7,91, 1,69-5,03 dS/m, 102,6-54,2 mgO2/l, and 31,33-15,74 mgO2/l, respectively. Results showed a reduction in the pollutant load with a significant effect on the three treatment levels; however, an increase in salinity was observed during all irrigation cycles. Microbiological results showed good grey water treatment with low health risk on irrigated soil. Treated water quality was below permissible Tunisian standards (NT106.03), and treated water is suitable for non-potable options. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=treated%20grey%20water" title="treated grey water">treated grey water</a>, <a href="https://publications.waset.org/abstracts/search?q=irrigation" title=" irrigation"> irrigation</a>, <a href="https://publications.waset.org/abstracts/search?q=cyclic%20treatment" title=" cyclic treatment"> cyclic treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=soils" title=" soils"> soils</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical%20parameters" title=" physico-chemical parameters"> physico-chemical parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20parameters" title=" microbiological parameters"> microbiological parameters</a> </p> <a href="https://publications.waset.org/abstracts/155731/approved-cyclic-treatment-system-of-grey-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/155731.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">95</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27990</span> Delineation of Oil – Polluted Sites in Ibeno LGA, Nigeria, Using Microbiological and Physicochemical Characterization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ime%20R.%20Udotong">Ime R. Udotong</a>, <a href="https://publications.waset.org/abstracts/search?q=Justina%20I.%20R.%20Udotong"> Justina I. R. Udotong</a>, <a href="https://publications.waset.org/abstracts/search?q=Ofonime%20U.%20M.%20John"> Ofonime U. M. John</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mobil Producing Nigeria Unlimited (MPNU), a subsidiary of ExxonMobil and the highest crude oil & condensate producer in Nigeria has its operational base and an oil terminal, the Qua Iboe terminal (QIT) located at Ibeno, Nigeria. Other oil companies like Network Exploration and Production Nigeria Ltd, Frontier Oil Ltd; Shell Petroleum Development Company Ltd; Elf Petroleum Nigeria Ltd and Nigerian Agip Energy, a subsidiary of the Italian ENI E&P operate onshore, on the continental shelf and in deep offshore of the Atlantic Ocean, respectively with the coastal waters of Ibeno, Nigeria as the nearest shoreline. This study was designed to delineate the oil-polluted sites in Ibeno, Nigeria using microbiological and physico-chemical characterization of soils, sediments and ground and surface water samples from the study area. Results obtained revealed that there have been significant recent hydrocarbon inputs into this environment as observed from the high counts of hydrocarbonoclastic microorganisms in excess of 1% at all the stations sampled. Moreover, high concentrations of THC, BTEX and heavy metals contents in all the samples analyzed corroborate the high recent crude oil input into the study area. The results also showed that the pollution of the different environmental media sampled were of varying degrees, following the trend: Ground water > surface water > sediments > soils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbiological%20characterization" title="microbiological characterization">microbiological characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=oil-polluted%20sites" title=" oil-polluted sites"> oil-polluted sites</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical%20analyses" title=" physico-chemical analyses"> physico-chemical analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20hydrocarbon%20content" title=" total hydrocarbon content"> total hydrocarbon content</a> </p> <a href="https://publications.waset.org/abstracts/31329/delineation-of-oil-polluted-sites-in-ibeno-lga-nigeria-using-microbiological-and-physicochemical-characterization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31329.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">416</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27989</span> Preservation of Traditional Algerian Sausage Against Microbial Activity by the Garlic (Allium Sativum L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abed%20Hannane">Abed Hannane</a>, <a href="https://publications.waset.org/abstracts/search?q=Rouag%20Noureddine"> Rouag Noureddine</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study aims to evaluate the association of fresh garlic (Allium sativum L.) and storage at 4°C in preserving the microbiological, nutritional, and sanitary quality of Merguez-type sausages prepared and sold locally from meat offal. The analysis focused on the evaluation of the microbiological quality of fifteen samples randomly taken from several butcheries in the wilaya of BBA, eastern Algeria. The bacteriological analysis revealed the presence of 6.88.10⁵ CFU/g of total aerobic bacteria, 5.39.10⁵ CFU/g of total coliforms, 2.23.10⁵ CFU/g of fecal coliforms, 2.43.103 CFU/g of Escherichia coli and 1.8.10⁵ CFU/g of coagulase-positive staphylococci, values higher than Algerian standards. The addition of fresh garlic as an antibacterial preservative at concentrations of 0.06, 0.12, 0.18, and 0.24 g/g to ground beef samples and stored in the refrigerator at 4°C for 15 days. The addition of garlic to Merguez made it possible to significantly reduce the presence of different bacterial groups during their refrigerated storage, compared to untreated meat, bringing it below the standards defined in the matter. Thus, the use of garlic as a food additive at a concentration of 0.12 g/g was sufficient to obtain levels according to Algerian standards equal to 1.8.10⁴ CFU/g of total aerobic bacteria, 9.48.10³ CFU/ g of total coliforms, 3.68.10³ UFC/g fecal coliforms, 4.56.10² UFC/g of E.coli 2.39.10⁴ UFC/g of coagulase-positive staphylococci. It is clear that thanks to the addition of garlic to Merguez, the sanitary quality has been improved by reducing the aerobic bacterial load and increasing the shelf life at 4°C. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20effect" title="antimicrobial effect">antimicrobial effect</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=sausage" title=" sausage"> sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/158658/preservation-of-traditional-algerian-sausage-against-microbial-activity-by-the-garlic-allium-sativum-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/158658.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">100</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis&page=5">5</a></li> <li class="page-item"><a class="page-link" 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