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Microbiological and sensory quality of milk on the domestic market

100%

Piotrowska A., Swiderski F., Kostyra E., Zebrowska-Krasuska M., Sadowska A.

Polish Journal of Food and Nutrition Sciences

|

2015

|

tom 65

|

nr 4

The evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

2

Effect of gamma irradiation on microbiological quality of fermented sausages

75%

Vural A., Ciftcioglu G., Aksu H.

Medycyna Weterynaryjna

|

2007

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tom 63

|

nr 04

425-427

Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.

3

Effect of ordinary or microencapsulated sodium chloride on microbiological quality of meat stored in refrigerated conditions

75%

Danyluk B., Medynski A., Grzes B., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

|

2005

|

nr 2

4

Microbiological quality of poultry dishes prepared in cook-chill technology

75%

Czarniecka-Skubina E., Grzesinska W., Wachowicz I., Rosiak E.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

|

nr 4[A]

101-105

The aim of the research was to estimate microbiological safety and shelf life of poultry dishes prepared in cook-chill technology and stored at a temperature 3°C±1°C by 6 days and assessment of the microbiological stability. The prepared and stored dishes were processed in an institutional catering factory of efficiency of 3000 dishes per day. Based on the results, it can be stated that microbiological quality of the analysed dishes was differentiated in series realized at spring and autumn and in processing cycles. Probably, it reflected the differences of quality of the raw materials used for processing. Additionally, GHP and GMP rules were fulfilled, especially the personal hygiene and cleanness of technological equipment. Low quality of dishes was due to a lack of the defined parameters of cooking and chilling process. There is the necessity of standardization of technological processes and exact monitoring of observed technological parameters. These days, the technological process is realized at high risk of food-borne diseases level and should not apply cook-chill technology for preparing poultry dishes.

5

Comprehensive microbiological evaluation of dry foods for growing dogs marketed in Poland

75%

Holda K., Wiczuk W., Hac-Szymanczuk E., Glogowski R.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2017

|

tom 56[1]

Comprehensive microbiological evaluation of dry foods for growing dogs marketed in Poland. Microbiological safety is one of the most important parts of qualitative assessment and monitoring of commercially available products intended for canine nutrition. Twenty commercial dry dog foods formulated for growing dogs were surveyed for the prevalence of bacterial contamination. ISO standards were applied to assess total plate counts of mesophilic strains, yeasts and molds, Enterobacteriaceae family andEnterococcus. Moreover, the presence of major pathogenic bacteria was evaluated. The growth of molds was detected in 5 products. Enterobacteriaceae strains were identified in 12 examined foods. Escherichia coli was identified in 4 samples. Half of the analyzed foods showed apparent presence of enterococci. All analyzed samples were free from Staphylococcus, Salmonella and Listeria spp. contamination. During microscopic confirmation of suspicious colonies Bacillus spp. were identified in 7 products. The results of our pilot study allowed to conclude that the principles of good manufacturing practice and hygienic regime were generally respected during factory processing, resulting ina relative low risk, with a clear necessity for continued control.

6

Effect of rearing system on the microbiological quality of Pekin P44 and Muscovy MR71 ducks bowel

75%

Damaziak K., Michalczuk M., Kurek A.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

|

2014

|

tom 53

In this study, we analyzed the effect of rearing system of ducks on the quantitative and qualitative composition of their gut microfl ora. 180 ducks and 180 drakes of Pekin 44 and Muscovy MR71 lines were kept in the intensive system on litter; the same number of birds was kept in the semi-intensive system. In the latter, starting from the 3rd week of life the birds were allowed to use free ranges. After slaughter of 15 ducks and 15 drakes from each group, their intestinal digesta was subjected to microbiological analysis. The possibility of using the free ranges had a positive effect on the quantitative and qualitative composition of intestinal microfl ora of these birds. The count of aerobic mesophilic heterotrophs in the intestinal digesta of ducks was higher in the case of birds kept in the semi-intensive system. More benefi cial results were achieved in the case of Muscovy ducks considering mainly the coli/lacto ratio which was the lowest (0.08) in this group for both sexes kept on free range. Noteworthy is also that no pathogenic bacteria of the genera: Salmonella, Proteus, Pseudomonas, Staphylococcus, Clostridium perfringens and Escherichia coli were found in any of the analyzed samples.

7

Endotoxin levels as a potential marker of concentration of Gram-negative bacteria in water effluent from dental units and dental aerosols

75%

Szymanska J.

Annals of Agricultural and Environmental Medicine

|

2005

|

tom 12

|

nr 2

229-232

Gram-negative bacteria concentration in water effluent from a dental unit, and in dental aerosol forming during the work of a dental handpiece, was assessed. The study was conducted on 25 dental units before and after a 2-week period of using a disinfecntant for water in dental units waterlines (DUWL). The contamination of water with Gram-negative bacteria before disinfection was 18-398 x 103 cfu/ml, and after disinfection, bacteria were not found. The concentration of Gram-negative bacteria in the air before disinfection was 0-23 x 101 cfu/m3, and after disinfection - 0-8 x 101 cfu/m3. Simultaneously, the water and air were sampled to determine bacterial endotoxin. The statistical analysis did not show correlation between endotoxin concentration and Gram-negative bacteria concentration for the water before disinfection, and for the air before and after disinfection of DUWL water. Because the number of bacteria in the water after disinfection dropped to zero, statistical methods could not be used. The performed analysis suggests that bacterial endotoxin concentration is not indicative of Gram-negative bacteria contamination. Thus, bacterial endotoxin determination is not recommended as a method of monitoring the microbiological quality of DUWL water and dental aerosols.

8

The microbiological and physico-chemical quality of groundwater in West Thrace, Turkey

75%

Aydin A.

Polish Journal of Environmental Studies

|

2007

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tom 16

|

nr 3

377-383

The aim of this study was to undertake a preliminary assessment of the groundwater quality of the West Thrace region. Forty groundwater samples collected from Edirne (Site 1) and Canakkale (Site 2) were assessed for their suitability for human consumption. Eight water samples (20%) had heterotropic plate counts exceeding the EU and Turkish Water Directive limit of 20 cfu/ml in drinking water and the maximum number of bacteria recorded as 44 cfu/ml. Total coliforms, thermotolerant coliforms, E. coli, Enterococcus spp., Salmonella sp., Staphylococcus spp. and Pseudomonas aeruginosa were detected in 25%, 17.5%, 15%, 47.5%, 15%, 27.5% and 15% of the groundwater samples, respectively. Eleven (27.5%) samples exceeded the EU Water Directive value of 50 mg/l for nitrate, but 13 (32.5%) samples violated the Turkish standard of 45 mg/l nitrate in drinking water. pH values of all samples were between 5.5-8.5 limits. Conductivity of all samples were below Turkish and EU Water Directive levels. Five samples (12.5%) exceeded the Turkish Water Directive for total dissolved solids (TDS) in water.

9

The effect of preliminary processing of shredded celeriac [Apium graveolens] using a sodium hypochlorite solution on the quality of this minimally processed product

75%

Radziejewska-Kubzdela E., Czapski J., Czaczyk K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2006

|

tom 09

|

nr 2

The study investigated the effect of soaking shredded celeriac in sodium hypochlorite solutions with the Cl- concentration of 100, 200, 300, 500 ppm on the quality of this stored minimally processed product. Microbiological quality of the product (total counts of mesophilic and psychrophilic bacteria; counts of moulds and yeasts; coliform bacteria counts; counts of Pseudomonas bacteria and the presence of anaerobic bacteria (Clostridium perfringens)) was assessed along with the colour in the CIE L* a* b* system and sensory attributes of the product. The product was evaluated after 1, 6 and 12 days of storage at temperature of 4°C. In the samples soaked in a solution containing 500 ppm Cl- mesophilic counts were approx. 2 logs CFU/g and coliform bacteria 2.3 logs CFU/g less those on the sample soaked in distilled water (control), after 12 days of product storage. However, in the samples soaked in sodium hypochlorite solutions with a higher Cl- concentration (300,400 and 500 ppm) was observed deterioration in sensory attributes.

10

Factors determining microbiological quality of dishes produced in cook-chill technology

75%

Grzesinska W., Rosiak E., Czarniecka-Skubina E., Wachowicz I.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

Analysing the principles of producing dishes using the cook-chill technology it is possible to distinguish significant factors, potentially influencing microbiological quality of dishes prepared in this technology that is their durability and usefulness for consumption. The study was aimed at verifying factors that determine microbiological quality of meat dishes prepared in cook-chill technology, in the conditions of catering establishment serving meals to 3,000 persons. The factor determining the quality of dishes prepared in the cook-chill technology is the time of chilling after heat treatment. As a result of the carried out optimization of the process of blast chilling it was found out that maintaining the assumed technological regimes during chilling the dishes in portions is possible only after storing them in one layer in GN container. In the case of semi-liquid dishes it is necessary to use containers GN 65 mm, as in the higher containers the time of chilling exceeded 240 min. Microbiological testing (determining Total Plate Count and Total Count of Psychrotropis) shows that microbiological state of the dishes is determined, in high degree, by the cleanness of appliances (for mechanical treatment of food) and hands of employees.

11

Microbiological quality of animal feedingstuffs in Poland

75%

Wojdat E., Kwiatek K., Kozak M.

Bulletin of the Veterinary Institute in Puławy

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2005

|

tom 49

|

nr 3

12

Hygiene assessments of school kitchens based on the microbiological status of served food

63%

Toth A. J., Szakmar K., Dunay A., Illes C. B., Bittsanszky A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2018

|

tom 17

|

nr 2

13

Effect of disinfectants on physicochemical parameters of litter, microbiological quality of poultry house air, health status and performance of broiler chickens

63%

Mituniewicz T., Sowinska J., Wojcik A., Iwanczuk-Czernik K., Witkowska D., Banas J.

Polish Journal of Environmental Studies

|

2008

|

tom 17

|

nr 5

745-750

The applied disinfectants affected the improvement of physicochemical parameters of litter by decreasing its moisture and pH. It was demonstrated that the addition of decontaminating agents to litter resulted in a beneficial decline in the microflora of poultry house air. The total count of mesophilic bacterium was reduced most effectively by means of a disinfectant, whereas the total number of fungi and moulds – by calcium oxide (CaO). But no differences were observed in ammonia concentration in the air of the hen houses examined. In poultry houses in which disinfectants were added to litter, the reported death rate and culling percentage were lower as compared to a control broiler house. Birds reared in a broiler house in which litter was disinfected with CaO achieved the highest European Index of Productivity (EIP).

14

Application of modified atmosphere packaging to extend shelf-life of minimally processed spinach

63%

Bieganska-Marecik R., Radziejewska-Kubzdela E., Czapski J.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

|

nr 4[A]

13-17

The study assessed the effect of modified atmosphere packaging with varied contents of oxygen and carbon dioxide on sensory and microbiological quality, physicochemical properties and physiological activity of minimally processed spinach. The following variants of modified atmosphere composition were applied: (% O2/% CO2/% N2) 10/10/80; 20/5/75; 20/25/55, as well as air atmosphere. On the basis of experiments it was found that modified atmosphere packaging of spinach made it possible to obtain a product maintaining good sensory quality for 6 days. Prolonged storage resulted in unacceptable changes in sensory attributes. The application of atmosphere with the composition of 10% O2/10% CO2/80% N2 had the most advantageous effect on the sensory quality of minimally processed spinach. The level of microbial contamination of fresh spinach was slight (104 CFU/g). Counts of mesophilic and psychrophilic bacteria were higher in the raw material than in minimally processed samples; however, the counts of microorganisms in most samples increased during 12-day storage, irrespective of the modified atmosphere variant applied in packaging. In all spinach samples, irrespective of the initial composition of atmosphere, oxygen content dropped rapidly; in most samples after 6-day storage anaerobic conditions were generated, which indicates too low permeability of the applied packaging material.

15

Mikroflora oleju rzepakowego tloczonego na zimno

63%

Laniewska-Moroz L., Warminska-Radyko I., Nowak-Polakowska H., Zadernowski R.

Rośliny Oleiste - Oilseed Crops

|

1995

|

tom 16

|

nr 2

267-273

16

The effect of selected technological additives on improvement of shelf life of ground meat

63%

Kaczmarek-Duszek J., Bilska A., Krysztofiak K., Uchman W.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

|

tom 07

|

nr 2

51-61

The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.

17

Jakosci surowek i salatek pochodzacych z placowek handlowych

63%

Steinka I., Kukulowicz A.

Bromatologia i Chemia Toksykologiczna

|

2008

|

tom 41

|

nr 3

510-513

18

Quality assessment of natural yoghurts offered in retail trade

63%

Jakubowska M., Matusevicius P.

Acta Scientiarum Polonorum. Zootechnica

|

2018

|

tom 17

|

nr 4

19

Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese

63%

Modzelewska-Kapitula M., Klebukowska L., Kornacki K.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2

143-146

The influence of inulin HPX and potentially probiotic Lactobacillus plantarum 14 strain on microbial quality and organoleptic properties of soft cheese were studied. Also the effect of inulin on probiotic concentration was examined during 45 days of storage at 6°C. Four versions of soft cheese were produced: (1) control without synbiotic, (2) with L. plantarum 14, (3) with inulin HPX 2.5 g/100 g of cheese, (4) with inulin HPX 2.5 g/100 g of cheese and L. plantarum 14. The number of potentially probiotic bacteria was affected by the addition of inulin HPX (p<0.05). In all probiotic cheeses the concentration of potentially probiotic strain was at a recommended level of 106–107 cfu/g. Also sensory quality was positively affected by the presence of inulin in products. After production and 45 days of storage the most desirable properties possessed cheese produced with the addition of inulin HPX, followed by control cheese. Microbial quality of all cheeses was satisfactory.

20

Chemical and microbiological quality of fermented sausages made from camel meat

63%

Kok F., Oksuztepe G., Ilhak O. I., Patir B.

Medycyna Weterynaryjna

|

2006

|

tom 62

|

nr 08

893-896

Chemical and microbiological quality parameters of 100 fermented sausage samples made from camel meat were investigated in the Aydin region. The results showed that the mean pH value noted in the sausages was 6.00 ± 0.25. Additionally, the mean moisture, aw, fat, ash and salt contents of the sausages were 37.69 ± 4.32%, 0.852 ± 0.02, 33.6 ± 4.35%, 3.99 ± 0.47% and 3.28 ± 0.41%, respectively. The mean TVC of the samples was 4.85 ± 0.47 log cfu g-1, whereas the mean numbers of staphylococci/micrococci, yeast and mould, lactic streptococci, lactobacilli, and coliforms were 4.78 ± 0.40 log cfu g-1, 2.88 ± 1.06 log cfu g-1, 4.07 ± 0.46 log cfu g-1 , 2.82 ± 0.98 log cfu g-1, and <1.0 log cfu g-1, respectively. In conclusion, the study found that there were variations in the chemical and microbiological parameters in the investigated sausages. The variations in the microbiological load and chemical results of sausages produced from camel meat may be due to insufficient standardization procedures applied during processing, no starter culture usage and the lack of hygienic practices. Camel meat sausages are a specialty of the Aydýn region and thus their production should be standardized. Additionally, providing good hygienic practices during the production process will protect public health and provide healthy sausages for consumers.

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