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The article focuses on evaluating the physicochemical and microbiological quality of multi-village drinking water sources in North Shoa zone, Ethiopia. Topics include the assessment of temperature and turbidity levels, bacteriological contamination with coliforms, and the impact of inadequate water source handling on public health.

Background and objectives: Hygiene, environmental quality, and hospital remodeling activities are related to nosocomial infections. The objective of this work is to evaluate the microbiological conditions of the air in the Intensive Care Unit and operating rooms of the Central Hospital of Defense «Gómez-Ulla» during conditioning works. Materials and methods: A descriptive cross-sectional study was conducted during February and March 2023. Environmental sampling, chosen by convenience, on agar plates using a bio-collector yielded 76 samples. Identification of microorganisms was performed through culture and mass spectrometry. A statistical significance level of a < 0.05 was determined for the statistical study. Non-parametric analysis of quantitative and qualitative variables was conducted using the Mann-Whitney U test. The statistical relationship between qualitative variables was examined using the Pearson chi-square test (χ²). Results: 92.5 % of the samples from the intensive care units tested positive. The most frequently isolated genus was Staphylococcus spp., followed by Rhizopus spp., Aspergillus spp., and Mucor spp. 58.3 % of the operating room samples were positive, mainly Staphylococcus coagulase negatives, with a low count of Aspergillus spp. and Penicillium spp. identified. Conclusions: The importance of periodic sampling of microbiological quality and the control of humidity and temperature values currently being carried out. Strengthening established cleaning and disinfection procedures through continuous training of the involved personnel is also highlighted. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality. [ABSTRACT FROM AUTHOR]

Objective: Evaluate the microbiological quality of corn tortillas and the hygienic-sanitary conditions in tortillerias in the central and northern areas of Mexico. Methodology: Tortilla samples were collected from six tortillerias in the cities of Pachuca, Hidalgo, Puebla, Puebla, Mexico City, Toluca, Estado de México, Querétaro, Querétaro, León, Guanajuato, San Juan de los Lagos, Jalisco and Guadalajara, Jalisco from the central area and from the cities of Monterrey N.L., Delicias and Ciudad Juárez in Chihuahua, Chihuahua, and Tijuana, Baja California Norte in the Northern area. Total coliforms (CT), aerobic mesophilic bacteria (AMB), mold and yeasts (M&Y) were quantified by triplicate. Results: 13.7% of the tortillerias evaluated in the central area did not meet the microbiological quality established by Mexican regulation in their tortillas, detecting deficiencies in hygiene practices during the production, handling and storage of raw materials and the product ended (tortillas). In tortillas produced in the northern zone, CT was not detected and tortillerías exhibited good manufacturing practices during the production-marketing chain. Limitations: Not all tortilla producers collaborate to carry out sampling. Conclusions: Tortilla producers in the central area need training and implementation of good manufacturing practices in their process to improve microbiological quality and avoid consumer illnesses. [ABSTRACT FROM AUTHOR]

Introducción: El consumo de tomate fresco ha ido en aumento a través de los años y los sistemas de cultivo (convencional o hidropónico), las prácticas de cosecha y poscosecha, el agua de riego y los contenedores pueden incidir sobre su calidad microbiológica. Objetivo: Comparar la calidad microbiológica de la fruta cultivada o cosechada, del agua de riego y de los contenedores de cosecha en dos fincas de producción de tomate (convencional e hidropónica). Métodos: Realizamos tres muestreos a cada finca (repeticiones), tomando, en cada repetición, 3 tomates de cada tipo que conformaron una muestra compuesta, 50 ml de agua de riego e hisopando 50cm2 de la superficie de tres contenedores de cosecha (muestra compuesta). Determinamos los indicadores microbiológicos de recuento total aerobio mesófilo, recuento de hongos filamentosos y levaduras, coliformes totales, coliformes termotolerantes y E. coli. Además, analizamos la presencia de Listeria monocytogenes en los frutos. Aplicamos pruebas de t-student a un nivel de significancia del 5%. Resultados: Los recuentos total aerobio mesófilo y hongos filamentosos y levaduras del tomate hidropónico fueron significativamente menores que en el tomate convencional, mientras que no hubo diferencia en los recuentos de coliformes totales y E. coli, además L. monocytogenes estuvo ausente en todas las muestras. El recuento total aerobio mesófilo fue mayor en los contenedores de cosecha de la finca convencional. En ambas fincas el agua de riego no se consideró fuente de contaminación pues tuvo niveles muy bajos de coliformes totales, coliformes termotolerantes y E. coli. Finalmente, se presume un control adecuado en las fincas durante la cosecha, al no haber encontrado diferencia en los indicadores microbiológicos entre el tomate cultivado y el cosechado. Conclusión: Los tomates hidropónicos presentan mayor probabilidad de tener un mejor perfil microbiológico y mayor vida útil en comparación con los tomates cultivados de forma convencional, evidenciando la importancia del control ambiental y la limpieza y desinfección de todos los insumos utilizados en los procesos de cultivo, cosecha y poscosecha.

Bee pollen is consumed as a dietary supplement. Its quality parameters are regulated by the Argentine Food Code (AFCode). The present study characterized 10 commercial dehydrated samples from five Argentine provinces to provide information on hygienic quality and health safety. We assessed their microbiological quality, including potential mycotoxins. We also determined their botanical origin and moisture. Results showed that seven out of ten samples presented lower counts of culturable heterotrophic mesophilic bacteria than those allowed by the AFCode. In contrast, all samples showed higher filamentous fungi and yeast counts than the level approved by the AFCode. No fumonisin or deoxynivalenol was detected; we observed only aflatoxin B2 in one sample and ochratoxin A in two. The results of the botanical origin of samples showed that all samples had a predominant pollen type, except one. The microbiological quality of all samples agreed with that required by the AFCode, except filamentous fungi and yeasts. In addition, we found variations among samples from the same province. Therefore, if pollen is intended for human consumption, appropriate hygiene standards must be applied to all bee pollen production operations. [ABSTRACT FROM AUTHOR]

Assessment of the microbiological quality and pH of foods available in supermarkets is vital to guarantee food safety, offering consumers essential information about the integrity and freshness of products. Therefore, the objective of this study was to evaluate the microbiological quality and pH of the beef most sold in supermarkets in southern Bahia. Forty supermarkets that sell fresh ground beef were randomly selected in four counties in the south of the state of Bahia, Brazil, to collect and prepare "ground beef" samples. 20 simple samples of 100 g of ground meat from non-specific cuts were collected (different cuts in the ground mixture, e.g.: duckling, shoulder, tough leg, chuck, breast or flank steak), as is common in regional trade, collected in each of the establishments. Researched, totaling 800 simple samples. The simple samples were homogenized, constituting a composite sample per establishment, totaling 40 samples, which were then identified and transported to the Laboratory in isothermal boxes, properly refrigerated. Once the samples were in possession, the pH was measured and microbiological analyzes were carried out, using techniques to identify mesophilic aerobic bacteria, molds and yeasts. The most likely number of total coliforms ranges from 21 to 2.7 x 104 MLN g-1 (average 3.5x10³ MLN g-1), and coliforms at 45ºC or thermotolerant <3 to 5 x 10³ MLN g-1 (average 1.3x10³ MLN g-1). The presence of Escherichia coli was confirmed in 70% of the samples. No Salmonella was detected in any of the samples. Most samples were within the standards determined by current legislation, with the absence of Salmonella in 25g of sample. The average PAN of coliforms at 35°C and 45°C complied with national and international legislation, however, the verification of the presence of E. coli in 16 samples (40% occurrence) shows a medium risk of colibacillosis occurrence transmitted by meat. Even so, the risk of transmission of these diseases cannot be rejected, since the presence of E. coli is independent of the number of coliforms and the national legal standards established for the group of thermotolerant coliforms. Regarding the pH, one sample (2.5%) showed characteristics of beginning of decomposition, as it had a pH above 6.4. [ABSTRACT FROM AUTHOR]

La comunidad de Ojos Negros está ubicada en el municipio de Ensenada Baja California, México. Desde 1930, los residentes locales fabrican un queso artesanal muy apreciado en la región; sin embargo, la leche cruda y el queso nunca han sido analizados por la calidad microbiológica y de higiene del producto final. El objetivo del presente estudio fue evaluar la calidad microbiológica, física y química de la leche cruda utilizada para producir queso, y el queso artesanal producido en las 22 unidades de producción individuales. Se tomaron muestras de queso y leche de las unidades de producción para realizar pruebas microbiológicas. Se realizaron determinaciones físicas y químicas de proteínas, grasas y lactosa utilizando un analizador LACTOSCAN-S. Los resultados del análisis de la leche mostraron un contenido de proteína (33.11 g/L) y grasa (39.89 g/L) dentro de los parámetros de la normatividad. Para la calidad microbiológica de la leche, los resultados del recuento de mesófilos aeróbicos mostraron un cumplimiento del 64 % con las regulaciones; sin embargo, el mismo conteo de mesófilos aeróbicos en las muestras de queso resultó en solo el 4 % de cumplimiento con las regulaciones. No hubo detección de Salmonella spp. o Listeria monocytogenes en cualquiera de las muestras de leche o de queso probadas. Se deben incorporar buenas prácticas sanitarias y de fabricación para mejorar la calidad sanitaria y de higiene para la producción de queso artesanal en la comunidad de Ojos Negros.

Copyright of Avances en Ciencias e Ingeniería is the property of Avances en Ciencias e Ingenieria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The main objective of this study is to analyze the effect of treated wastewater from the Salguero station (Valledupar, Colombia) on the yield and microbiological quality of hydroponic paprika (Capsicum annun L.). The design is completely randomized with two treatments: 1) ARCSN: Cesar River water with nutrient solution; 2) ARTSN: residual treated water with nutritive solution. Total coliforms and thermotolerant coliforms are assessed on paprika fruits. The results show that the germination percentages for ARCSN and ARTSN are 78% and 82% respectively. The physicochemical and microbiological properties of the Cesar River wastewater and water comply with Colombian regulations. The levels of coliforms (<2 NMP/g) reported on paprika fruits are within the limits (<1000 NMP/g) allowed by the European Union. It is concluded that using urban wastewater for irrigating paprika is not a public health risk. [ABSTRACT FROM AUTHOR]

El objetivo de este estudio fue evaluar la calidad fisicoquímica, higiénica y microbiológica en leches de un centro de acopio de Vetaquemada – Boyacá – Colombia, mediante un estudio descriptivo de corte transversal, se tomaron 42 muestras de leche cruda procedentes de 14 tanques de acopio (3 muestras por tanque). Se determinaron parámetros fisicoquímicos: proteína, grasa, lactosa, sólidos no grasos y totales; higiénicos: recuento de células somáticas (RCS) y microbiológicos: recuento de bacterias aerobias mesófilas, coliformes totales (CT) y fecales (CF). Se obtuvo proteína ≥2,9%, grasa ≥3,97%, lactosa ≥4,47%, sólidos totales ≥11,30 SNG ≥7,50. Para el RCS, el 90,9% de los tanques evaluados presentaron valores 20 x 104 UFC/mL). Los valores de CT hallados oscilaron entre120 y >2400 (Numero más probable) NMP mL-1 y CF 3 NMP/mL. Los resultados demostraron que, para asegurar la calidad composicional e higiénica de la leche es necesario cumplir a cabalidad las normas establecidas para prácticas de ordeño, transporte y almacenamiento de la leche durante toda la cadena de producción.

In order to evaluate the microbiological quality of artisanal fresh cheeses, 15 samples from different producers in the Villa Clara and Artemisa provinces were studied. Traditional methods and two rapid detection kits were used for their study. The microbial counts for the analyzed samples were shown to be above 1.5 x 10³ CFU/g in the counts of filamentous fungi and yeasts, thermotolerant coliforms and Escherichia coli, which evidenced the poor sanitary quality of the products. Regarding the presence of pathogens, Staphylococcus coagulase positive presented values higher than 1.5 x 104 CFU/g, representing a danger when considering its infective dose. For Salmonella spp. and Listeria spp. the analyzes were negative by both the traditional methods and the Reveal 2.0 rapid method, since the positives found were false since it was verified by the API 20E system that the presumed isolated strains corresponded to Citrobacter freundi, showing reactions of crossed antigens between Enterobacteriaceae. [ABSTRACT FROM AUTHOR]

The role of cooked sliced meats and pates as a vehicle or source of infection of a number of pathogens is well documented. The widespread contamination of raw poultry with Campylobacter spp. is well documented however, the role of other foods as the source of Campylobacter infection is less clear. [ABSTRACT FROM AUTHOR]

This study was aimed at assessing likely pig rennet in the manufacture of artisan fresh cheese. The trial consisted on manufacturing five portions of fresh cheeses with pig rennet as well as two using NATUREN® (CHR. HANSEN) rennet to determine the microbiological indicators, the chemical composition and the indicators of technological efficiency. Sensorial evaluation was obtained by means of the application of the triangular test and the quantitative descriptive analysis. Experimental cheeses did not differ significantly from the control cheese in terms of microbiological indicators, moisture on a fat-free basis, fat in dry matter, protein composition, cheese yield, and use of components. The sensory profile of the fresh cheeses was obtained and the analytical judges determined no significant differences among the samples taken. The pig rennet obtained in the Testing Laboratory for Food Quality Control (CENLAC) did not modify the microbiological, chemical and sensory characteristics of the fresh cheeses. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Muchos alimentos cárnicos procesados, como los chorizos, poseen elevados niveles de nitritos y algunos países han avanzado en el desarrollo de programas para reducir, significativamente, el contenido de estos en los alimentos procesados y el fomento de una disminución en su uso indiscriminado, ya que su consumo se asocia a enfermedades, como el cáncer, la diabetes, Parkinson y el Alzheimer. El presente estudio evaluó la calidad microbiológica, fisicoquímica, contenido de nitritos y textura en chorizos comercializados, en la ciudad de Cartagena (Colombia). El análisis proximal, se determinó mediante A.O.A.C. y la calidad microbiológica, según Norma Técnica Colombiana 1325. Se tomaron diez muestras al azar de chorizos de cerdo tipo coctel, comercialización en Supermercados, Mercado de Bazurto y venta callejera. El producto comercializado en supermercado presentó mayor contenido de proteína y menor de carbohidrato y almidón, que los obtenidos en las ventas callejeras y el mercado de Bazurto. Los comercializados en ventas callejeras y Mercado Bazurto revelaron valores de nitritos superiores a los permitidos por la Norma Técnica Colombiana. Los chorizos evaluados poseen un perfil de textura similar a los reportados por otros autores, para este tipo de productos. Los chorizos comercializados en supermercado son los únicos que cumplen con los requisitos microbiológicos expuestos en la Norma Técnica Colombiana, indicando mejor calidad nutricional, microbiológica y de textura.

Introduction: Infants and children are more vulnerable to foodborne illnesses than other demographic population. In recent years, foodborne outbreaks have been reported in kindergartens because of the presence of pathogenic agents like Salmonella spp., Listeria monocytogenes and Cronobacter sakazakii. Objective: To determine the microbiological quality of foods ready for consumption in kindergarten foodservices regarding food safety and process hygiene criteria. Materials and Methods: 241 food samples from the initiation menu and full menu were analyzed in 13 kindergartens. Salmonella spp. and Cronobacter spp. were investigated and an enumeration of L. monocytogenes and of the hygiene indicator microorganisms (mesophilic aerobes, enterobacteriaceae, ß-glucuronidase positive Escherichia coli, total coliforms and Staphylococcus aureus) was carried out. Results: No Salmonella spp. or L. monocytogenes were isolated from any of the samples. Cronobacter spp. was isolated in the fresh salad of a second plate. E. coli was not detected in any sample and the results shown in the rest of the hygiene indicators were the following: mesophilic aerobes 36,10%, enterobacteriaceae 13,28%, total coliforms 7,47% and S. aureus 4,14%. The fruits group was always the one that showed the highest prevalence in all the parameters, followed by the second courses mainly due to the presence of fresh salads. Conclusions: According to the microbiological results obtained, it is considered that the meals served have a high level of microbiological quality. [ABSTRACT FROM AUTHOR]

The food industry's current focus lies mainly on the diversification of products and the substitution of imports. The objective of the following research work was to prepare a spiced pasta cheese using Bioyogur ferment at the "Sierra Maestra" Cheese Factory in Santiago de Cuba. For which two different Bioyogur ferments were used, the physico-chemical characteristics (fat, fat in dry extract, % moisture, total solids and pH) were determined and the microbiological parameters were evaluated to the final product in order to estimate the quality of it. The results of the physical-chemical study indicated that it is possible to obtain a spiced pasta cheese using Bioyogur ferment with optimum quality since comparable results were obtained with the commercial product obtained using thermophilic ferment. The pasta filata cheese maintained microbiological quality because no growth of undesirable microorganisms was observed. [ABSTRACT FROM AUTHOR]

The present investigation was carried out with the objective of determining the effect of sustainable grape drying methods in water loss, in microbiological and sensorial quality, as well as in the costs incurred due to its use, just to the limitations presented by the current methods. Grape fruits (Vitis vinifera L.) variety Harmony, selected according to characteristics of ideal external quality were used. The methods consisted of osmodehydration + solar dryer, direct drying in the sun (control) and solar dryer. It was corroborated that the direct drying to the sun of the grapes, constituted the longest process to reach 50% of humidity. Regarding the microbiological quality, the direct drying to the sun showed growth of bacteria, while the growth of fungi was manifested in the osmodehydrated grapes and later dried in a solar dryer, showing no development of microorganisms in the solar dryer method, which is sample of guarantee of innocuousness of the product obtained in this way. From a sensory point of view, the general acceptance rate corresponded to fruits previously osmodehydrated in sucrose 53.3ºBrix, however this drying method was where the highest costs were incurred. [ABSTRACT FROM AUTHOR]

Copyright of Revista Luna Azul is the property of Universidad de Caldas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The microbiological quality of the coriander (Coriandrum sativum L.) of several commercial centers of Saltillo, Coahuila, Mexico, was determinated by the methodology described in standard NOM-112-SSA1-1994 for determination of total coliforms and the determination of parasites was done by concentration and direct observation. As a result, all supermarkets analyzed are outside the microbiological limits for total coliforms and parasites, with Ascaris lumbricoides being the most prevalent. Coriander samples were unsatisfactory at quality levels possibly due to lack of application of SRRC-SENASICA (Mexico) during previous handling, as well as in the market. [ABSTRACT FROM AUTHOR]

La calidad del aire en ambientes internos puede estar influenciada por la presencia de agentes abióticos y bióticos, entre los que se encuentran microorganismos, esporas, ácaros y polen, los cuales, son componentes naturales de estos ambientes y pueden ser transportados, desde el exterior, por partículas de polvo. Con este trabajo, se buscó evaluar la presencia de microorganismos en el ambiente de la Biblioteca Alfonso Patiño Rosselli, Tunja (Boyacá) y establecer cuáles de los géneros fúngicos aislados podría representar riesgo de biodeterioro sobre los documentos. Se empleó el método de sedimentación en placa, para el muestreo ambiental, utilizando agar Sabouraud, para el aislamiento de hongos y agar nutritivo, para bacterias, mientras que para el muestreo de libros, se empleó agar papa dextrosa, como medio de cultivo. En el ambiente, la mayor diversidad estuvo representada por los hongos, con 23 géneros aislados, con predominio de Cladosporium spp., mientras que las levaduras fueron menos representativas, siendo Geotrichum, el género predominante. En cuanto a las bacterias, las Gram positivas fueron las más abundantes, siendo Staphylococcus el género más frecuente de los 13 identificados, frente a tres géneros de bacterias Gram negativas. Aspergillus spp. y Penicillium spp. predominaron en las muestras de libros. La concentración microbiana del ambiente fue alta, aunque se encontró dentro del límite de sanidad de lugares públicos, para considerarlos como no contaminados; sin embargo, es importante establecer medidas de control de estas poblaciones microbianas y de las condiciones ambientales que podrían favorecer su desarrollo.

La mastitis es la inflamación de las glándulas mamarias, como respuesta para neutralizar agentes infecciosos y retornar a la función normal. Esta respuesta inflamatoria afecta la síntesis de los diferentes componentes, lo que reduce la calidad de la leche. El propósito de este estudio fue determinar calidad fisicoquímica y microbiológica de la leche cruda de tanques y la sanidad de las ubres, en 15 empresas del sistema doble propósito, en Montería (Córdoba), escogidas por muestreo no probabilístico y un estudio transversal. Se recolectó una muestra de leche de tanque en cada una de las empresas involucradas en el estudio. Se determinó densidad, porcentajes de acidez, proteína, lactosa, mesófilos, recuento de células somáticas y la prevalencia de la mastitis, por medio de la prueba del CMT. Por extrapolación, se calcularon las pérdidas económicas. El análisis estadístico, se realizó mediante el programa SAS. Los valores fisicoquímicos, se encontraron dentro de los valores normales. El recuento de mesófilos fue de 160.347 ± 213.354 Ufc/mL y el de células somáticas de 345.133 ± 302.241 CS/mL. En todas las empresas, la prevalencia de la mastitis varió desde el 13,8% hasta el 74,7%. Se encontró regresión lineal entre la prevalencia de la mastitis y el recuento de células somáticas (R2=0,867). En siete de estas empresas, el recuento de células somáticas fue mayor a 250.000 CS/mL, lo cual, amerita la implementación inmediata de programas de prevención y de control de la mastitis bovina.Mastitis is the inflammation of the mammary glands in response to neutralize infectious agents and return to normal function. This inflammatory response decreases the synthesis of different components, which reduce the milk quality. The purpose of this study was to determine physicochemical and microbiological quality of tank milk and the udder health in 15 dual-purpose system enterprises in Monteria (Cordoba), chosen by non-probability sampling and a cross-sectional study. A tank milk sample in each of the enterprises involved in the study was collected. The density, acidity percentage, protein, lactose, mesophilic and somatic cell count was determined. Also, the prevalence of mastitis and, by extrapolation, economic losses were calculated. Statistical analysis was executed using SAS software. Physicochemical values were within normal values. Mesophilic count was 160.347 ± 213.354 Cfu/mL and somatic cell count of 345.133 ± 302.241 SC/mL. In all enterprises the prevalence of mastitis varied from 13.8% to 74.7%. Linear regression was found between the prevalence of mastitis and somatic cell count (R2=0,867). In seven of these enterprises, somatic cell count was up to 250.000 SC/mL, which warrants the immediate implementation of prevention and control of bovine mastitis.

El objetivo del presente estudio fue evaluar la calidad bacteriológica de lechugas comercializadas en el Área Metropolitana de San José, Costa Rica y cultivadas de diversas maneras, con el fin de discernir diferencias entre los métodos de cultivo y el riesgo a la Salud Pública que estos productos pueden representar. El estudio se llevó a cabo en el Laboratorio de Microbiología de Alimentos de la Facultad de Microbiología, Universidad de Costa Rica, durante los meses de marzo a julio, 2010. Se analizaron 30 muestras de lechuga (10 cultivadas por el método tradicional, tradicional, 10 de cultivo orgánico y 10 producidas mediante hidroponía). Cada muestra fue adquirida en supermercados donde se certifica el origen de las mismas. A cada muestra se le determinó el recuento total de aerobios mesófilos aerobio, recuento de coliformes totales, fecales y de Escherichia coli, así como la presencia/ausencia en 25 g de Salmonella spp. y Listeria monocytogenes. Los resultados obtenidos demuestran que no existe una diferencia, estadísticamente significativa (p>0,001) entre los diferentes tipos de cultivo para ninguno de los parámetros evaluados. Un porcentaje importante de las muestras presentó colifomes, no obstante, únicamente se aisló una cepa de Escherichia coli, a partir de una lechuga cultivada de manera tradicional. Se logró aislar cuatro cepas de Salmonella spp así como una cepa de Listeria monocytogenes. Los datos obtenidos permiten evidenciar el hecho de que el consumo del producto crudo y sin una adecuada limpieza y desinfección representa un riesgo para la salud del consumidor, así como que no existe, desde el punto de vista bacteriológico, una diferencia significativa entre el cultivo tradicional, orgánico e hidropónico de la lechuga, lo que hace suponer que no se siguen los lineamientos específicos de cada tipo de cultivo, o se da un mal manejo y contaminación post cosecha en los productos.The main objective of this work was to evaluate the microbiological quality of lettuces commercialized in the Metropolitan Area of San José, Costa Rica, and cultured in different ways, in order to detect differences between the culturing methods and the risk that these products may represent for Public Health. The study was done at the Food Microbiology Laboratory, Universidad de Costa Rica, from March to July, 2010. 30 lettuce samples were analyzed (10 obtained by traditional culture, 10 by organic culture and 10 by hydropony). All samples were obtained from markets where their origin was certified. Total aerobic plate count, total and fecal coliforms count and Escherichia coli were determined to all samples, as well as the presence/abscense of Salmonella spp. and Listeria monocytogenes in 25 g. Results obtained show that there is no statistically significant difference (pE. coli strain was isolated from a traditionally cultured lettuce sample. Four different Salmonella spp. strains were isolated from the samples as well as one Listeria monocytogenes strain. Data obtained show that the consumption of this product, raw or without an adequate hygiene and disinfection may represent a risk for health. Also, from the bacteriological point of view, there is no significant difference between the culturing methods evaluated, suggesting that the specific directions for each type of culture are not followed or that there is an inadequate handling of the products or post harvest contamination.

Abstract: To analyze the microbiological quality of leaf vegetables and the incidence of nteropathogenic bacteria, 150 samples (50 lettuce, 50 coriander and 50 parsley) collected in two supermarkets in Maracaibo, were studied. Total coliforms (TC) and Escherichia coli (EC) according to COVENIN guideline N° 3276: 1997, were determined; for the identification of enteropathogenic bacteria (Salmonella, Aeromonas, Vibrio), enrichment and selective media were used. Species identification was made using biochemical tests. In 81.33% (122/150) of the samples obtained, TC counts were between 10-10 CFU/g. EC recovery was 10.00%. The frequency of enteropathogens was 28%, with Aeromonas the most isolated genus (95.91%). Greater recovery of enteropathogens was obtained from coriander (40.00%), followed by the parsley (34.00%) and lettuce samples (20.00%); A. caviae was the most recovered specie (59.18%) followed by A. hydrophila (30,62%). Salmonella spp were recovered in 2 samples (4.08%). The presence of enteric indicators (TC and EC) and enteropathogenic bacteria suggests that the sanitary condition of the leafy vegetables is inadequate and can be a source of gastroenteritis. Resumen: Para analizar la calidad microbiológica en vegetales tipo hoja y la incidencia de bacterias enteropatógenas se analizaron 150 muestras (50 lechugas, 50 cilantros y 50 perejiles) recolectadas en dos supermercados de Maracaibo. Se determinó Coliformes Totales (CT) y Escherichia coli (EC) según la norma COVENIN No3276:1997; para la determinación de bacterias enteropatógenas (Salmonella, Aeromonas y Vibrio) se utilizaron medios de enriquecimiento y selectivos. La identificación de especies se realizó empleando pruebas bioquímicas. En 81,33% (122/150) de las muestras se obtuvieron contajes de CT entre 10-10 UFC/g. La recuperación de EC fue de 10,00%. La frecuencia de enteropatógenos fue de 28%, siendo Aeromonas el género más aislado con un 95,91%. La mayor recuperación de enteropatógenos se obtuvo en las muestras de cilantro (40,00%), seguida de perejil (34,00%) y lechuga (20,00%); A. caviae fue la especie más recuperada (59,18%) seguida de A. hydrophila (30,62%). Salmonella spp se recuperó en 2 (4,08%) muestras. La presencia de indicadores entéricos (CT y EC) y de bacterias enteropatógenas sugiere que los vegetales tipo hoja presentan una inadecuada calidad sanitaria y pueden ser fuente de gastroenteritis.

To analyze the microbiological quality of leaf vegetables and the incidence of enteropathogenic bacteria, 150 samples (50 lettuce, 50 coriander and 50 parsley) collected in two supermarkets in Maracaibo, were studied. Total coliforms (TC) and Escherichia coli (EC) according to COVENIN guideline N° 3276: 1997, were determined; for the identification of enteropathogenic bacteria (Salmonella, Aeromonas, Vibrio), enrichment and selective media were used. Species identification wasmade using biochemical tests. In 81.33% (122/150) of the samples obtained, TC counts were between 10-10 CFU/g. EC recovery was 10.00%. The frequency of enteropathogens was 28%, with Aeromonas the most isolated genus (95.91%). Greater recovery of enteropathogens was obtained from coriander (40.00%), followed by the parsley (34.00%) and lettuce samples (20.00%); A. caviae was the most recovered specie (59.18%) followed by A. hydrophila (30,62%). Salmonella spp were recovered in 2 samples (4.08%). The presence of enteric indicators (TC and EC) and enteropathogenic bacteria suggests that the sanitary condition of the leafy vegetables is inadequate and can be a source of gastroenteritis.

Los alimentos listos para su consumo (ALC) son alimentos procesados que pueden consumirse sin ningún tratamiento térmico adicional, lo que ha incrementado su popularidad. El objetivo de este estudio fue determinar la inocuidad y calidad microbiológica de 90 ALC producidos por pequeñas industrias costarricenses, con el fin de evaluar el riesgo para la salud pública. Se analizaron 26 encurtidos, 18 aderezos, 18 ensaladas, 12 dulces en conserva y 16 antipastos. A cada muestra se le determinó el pH y la presencia por cultivo de indicadores de calidad microbiológica y de patógenos (Salmonella, Listeria monocytogenes, Clostridium perfringens, C. botulinum y Bacillus cereus); además, se investigó por PCR la presencia de genes que codifican por las toxinas de C. botulinum y C. perfringens. Un 37% de las muestras tuvo un nivel de acidez que podría permitir la proliferación de patógenos (pH >4.5). En general, los indicadores de vida útil fueron aceptables, siempre y cuando los ALC se mantengan en condiciones de temperatura y humedad adecuadas. Un 64% de las muestras presentó valores de coliformes totales que sugieren mala higiene en su elaboración (NMP/g >1000), que se confirma con el hallazgo de coliformes fecales en el 56% y que las hace inaceptables para el consumo humano. Todos los cultivos para patógenos fueron negativos, excepto cuatro para B. cereus. No se detectaron toxinas de C. botulinum y solo una muestra fue positiva para el PCR de C. perfringens. Este estudio evidencia una importante contaminación fecal en ALC, una situación indeseable y totalmente prevenible si se practican técnicas adecuadas de manejo de alimentos, de higiene y se presta mayor atención a los puntos críticos de control.Ready-to-eat (RTE) foods are processed foodstuffs which have gained popularity in recent times because they can be ingested without further thermic treatments. In this work, the microbiological quality and safety of 90 samples of RTE foods manufactured by small Costa Rican industries was determined to evaluate whether they represent a Public Health risk. Twenty-six samples of pickled vegetables, 18 dips, 18 salads, and 12 sweet treats were studied. Each sample was analyzed with regard to its pH, the presence of culturable microbiological quality indicators and recognized foodborne pathogens (Salmonella, Listeria monocytogenes, Clostridium perfringens, C. botulinum, and Bacillus cereus) Selected genes encoding toxins of C. botulinum and C. perfringens were screened by PCR. Thirty-seven percent of the samples had a level of acidity that could allow the growth and proliferation of bacterial pathogens (pH >4.5). The shelf-life indicators were acceptable but only if the RTE foods are kept at adequate conditions of temperature and humidity. Sixty-four percent of the RTE foods had total coliforms values that evidence inadequate hygiene practices during its elaboration (MPN/g >1000). This result was confirmed by the finding of fecal coliforms in 56 % of the samples, which, by the way, are inacceptable for human consumption. All cultures for pathogens were negative, except for 4 samples that contained B. cereus. Toxins of C. botulinum were not detected and one single sample was positive for the PCR for C. perfringens. The elevated degree of fecal contamination detected in the RTE could be prevented by means of good manufacturing practices, better hygiene measures and a deeper attention to critical control points.

La miel es un producto natural que presenta una carga microbiana muy baja. No obstante, durante el procesamiento empleado para transformarla en un producto comercial, que incluye una etapa de extracción, puede contaminarse. El objetivo de este trabajo fue evaluar la contaminación microbiológica en diferentes puntos del circuito dentro de las plantas de extracción de miel. En 50 muestras se cuantificó el número de hongos filamentosos y levaduras, así como el de coliformes totales, y se determinó la presencia de Salmonella spp. Todas las muestras provenientes de los panales y de los extractores centrífugos presentaron un recuento de hongos filamentosos y levaduras ≤ 10 UFC/g de miel, y ausencia de coliformes. Sin embargo, se evidenciaron problemas de contaminación en la etapa de separación cera-miel de los opérculos, con indicios de que el sistema "en frío" implicaría mayores riesgos. De un total de 30 muestras procedentes de la bomba o de los tambores, 4 presentaron recuentos de hongos filamentosos y levaduras entre 10 y 50 UFC/g de miel. El presente trabajo muestra la importancia de prevenir contaminaciones provenientes de la separadora cera-miel y también la necesidad de realizar estudios microbiológicos en las plantas de extracción, ya que éstos podrían contribuir a determinar los puntos críticos en los sistemas de control de calidad.One stage of honey production is extraction. Honey is a product with minimal types and levels of microorganisms; however it could be contaminated during its manipulation. The aim of this work was to evaluate the microbiological contamination of honey at different processing points. Mould and yeast, total coliform number as well as the presence of Salmonella spp. were determined in 50 samples. All comb and centrifugal honey-extractor samples showed low levels of mould and yeast (≤10 CFU/g of honey) and an absence of total coliforms. Contamination problems were observed at the uncapping stage of beeswax-capped honey separation, showing that the "unheated" honey process would imply more risks. Ten to fifty CFU/g of honey of mould and yeast were observed in four out of 30 samples from the honey pump and drums. The present work shows the importance of preventing contamination at the beeswax-honey separation stage, and also highlights the need to perform microbiological studies in the honeyhouse, which would contribute to determine critical points in control quality systems.

Uno de los principales problemas de calidad que presentan los biosólidos de plantas de tratamiento de aguas residuales domésticas –PTAR– es el contenido de microorganismos patógenos que los clasifica en muchos casos como Clase B con restricción para uso agrícola. Este estudio evaluó la estabilización alcalina de los biosólidos de la PTAR Cañaveralejo (Cali, Colombia) para mejorar su calidad microbiológica, empleando dos tipos de cal (hidratada y viva) en dosis entre 8 y 25 % y dos tipos de ceniza con dosis entre 8 y 40 % en unidades experimentales de 0,2 m2 con un tiempo de contacto de 13 días. Los resultados mostraron que con cal se logró reducción total de las variables de respuesta evaluadas (coliformes fecales, Salmonella sp y huevos de helmintos), mientras que el poder alcalinizante de las cenizas evaluadas fue insuficiente. El biosólido higienizado con cal presenta alto potencial de uso agrícola por su calidad microbiológica y por el contenido final de materia orgánica y nutrientes (N, P) que pueden beneficiar los suelos, pero es recomendable evaluar la optimización a escala piloto de la dosificación de cal y la aplicación del biosólido en diferentes tipos de suelos y cultivos para precisar los beneficios o medidas preventivas antes de la aplicación.One of the main quality problems of biosolids from domestic wastewater treatment plants –WWTP– is the high concentration of pathogens, often classified as a class B, with restriction for use in agriculture. This study evaluated the alkali stabilization of biosolids from Cañaveralejo wastewater treatment plant (PTAR-C), located in Cali, Colombia, in order to improve their microbiological quality using two types of lime (quick and hydrated) with doses between 8 to 25 % and two types of ash with 8 to 40 % as doses, in experimental units 0,2 m2 with 13 days of contact time. The results showed that both type of lime reached the total reduction of evaluated monitoring variables (faecal coliforms, Salmonella sp, helmints eggs) while the alkali power of ashes were lower. The obtained biosolids treated with lime have a high potential use in agriculture purposes for the good microbiological quality, and for the organic matter and nutrient content (N, P) that can generate benefit to the soil, but it is recommendable to evaluate at pilot scale the lime doses and application of biosolid in different soils types and crops in order to precise the benefits or prevent measurements before application of material in soil.

Abstract: The presence of any microorganism in the water used in dental units constitutes a serious danger for both the patient and the personnel that work there. The present investigation had two aims: 1) To implement and compare two microbiological water analysis techniques for studying the Legionella species; and 2) To detect the presence of Legionella in the water used for hand-held equipment in dental clinics used by dentistry students at the University of Zulia. Two comparative techniques were standardized: CDC and ISO-11731, using samples prepared with the Legionella pneumophila strain ATCC 33155 and a bacteriological study of 40 water samples from four (4) dentistry teaching clinics located in the Faculty of Dentistry at LUZ, using the two aforementioned methodologies. Results showed that both techniques were sensitive to isolating Legionella in water samples, but the acid treatment was more effective than warming. Despite the use of both techniques, the presence of Legionella was not detected in any of the water samples analyzed. This study served as a basis for implementing quality control related to isolating Legionella in the waters used on a hospital level. Resumen: La presencia de cualquier microorganismo en las aguas utilizadas en las unidades dentales constituye un grave peligro tanto para el paciente como para el personal que labora en dichas unidades. La presente investigación planteó dos objetivos: 1) Implementar y comparar dos técnicas de Análisis Microbiológico del agua para el estudio de las especies de Legionella; y 2) Detectar la presencia de Legionella en el agua utilizada en las piezas de mano de las clínicas odontológicas utilizadas por los estudiantes de Odontología de la Universidad del Zulia. Se estandarizaron dos técnicas comparativas: CDC y la ISO-11731, mediante el uso de muestras preparadas con una cepa de Legionella pneumophila ATCC 33155 y se realizó un estudio bacteriológico de 40 muestras del agua de cuatro (4) clínicas odontológicas docentes ubicadas en la Facultad de Odontología de LUZ, utilizando las dos metodologías antes mencionadas. Los resultaron mostraron que ambas técnicas resultaron sensibles para el aislamiento de Legionella en muestras de agua, siendo el tratamiento ácido más efectivo que el calentamiento. A pesar del uso de estas dos técnicas no se detectó la presencia de Legionella en ninguna de las muestras de agua analizadas. La presente investigación sirvió de base para la implementación de control de calidad relacionado con el aislamiento de Legionella en las aguas utilizadas a nivel hospitalario.

La tapa de dulce o panela es un producto alimenticio de consumo tradicional, típico de países neotropicales, obtenido de la filtración y evaporación del jugo de la caña de azúcar. Además de su uso clásico como endulzante, en Costa Rica y otras partes del mundo se ha utilizado para el tratamiento tópico y empírico de heridas infectadas, con resultados satisfactorios, aún en infecciones por bacterias resistentes a diversos antibióticos. A fin de valorar el riesgo o beneficio de esta práctica, se evaluó la calidad microbiológica de 50 muestras de tapa de dulce de producción nacional obtenidas en trapiches, mercados y supermercados. Se realizaron recuentos bacterianos aerobios y anaerobios, de bacterias esporuladas y no esporuladas y de hongos y levaduras, se determinó el número de coliformes totales y fecales, la presencia de Clostridium botulinum y se evaluó el efecto antimicrobiano de este producto sobre algunos patógenos: Staphylococcus aureus (ATCC 25923), S. epidermidis (UCR 2902), Pseudomonas aeruginosa (ATCC 9027), Escherichia coli (ATCC25922), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (ATCC 19116) y Aspergillus niger (Asni 06). La mayoría de las muestras (76%) presentaron recuentos bacterianos menores de 100 UFC/g, especialmente de esporulados (90% menos de 20 UFC/g), y recuentos de hongos y levaduras elevados (20% mayores a 100 UFC/g). Un alto porcentaje de las muestras presentó contaminación fecal (76%, NMP/g desde 3 hasta 460). No se logró aislar C. botulinum en ninguna de las muestras. Todas las muestras del producto concentrado desarrollaron halo de inhibición sobre los cultivos, principalmente sobre P. aeruginosa y S. aureus; pero no se observó ningún tipo de inhibición sobre A. niger.Microbiological contamination and antimicrobial activity of cristalised cane sugar on some medically important microorganisms in Costa Rica. Unrefined cristalised cane sugar, obtained after the filtration and evaporation of sugar cane juice, is a nutritional product of traditional consumption in Costa Rica and other Neotropical countries. It has been used in the topic treatment of infected wounds, with satisfactory results even with some antibiotic-ressistant bacteria. We studied the microbiological quality of 50 commercial samples. The analyses included total aerobic and anaerobic bacteria plate count; aerobic and anaerobic spore count; mold and yeast count; total and fecal coliforms; and presence of Clostridium botulinum. The antimicrobial effect was tested for Staphylococcus aureus (ATCC 25923), S. epidermidis (UCR 2902), Pseudomonas aeruginosa (ATCC 9027), Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (ATCC 19116) and Aspergillus niger (Asni 06). Most of the samples (76 %) presented counts lower than 100 CFU/g especially for sporulated forms (90 % lower than 20 CFU/g), the mold and yeast count was higher (38 % higher than 102 CFU/g), demonstrating the importance of these microorganisms in the spoilage of the product; 76 % of the samples presented fecal contamination; C. botulinum was not isolated with the methodology employed. No inhibitory effect was observed for A. niger, but all samples han an inhibitory effect over the other species, especially for P. aeruginosa and S. aureus. Rev. Biol. Trop. 56 (2): 431-437. Epub 2008 June 30.

La presente investigación evaluó la calidad microbiológica de los alimentos que se expenden en la Universidad Señor de Sipán y sus alrededores, de mayo a septiembre de 2013. En este estudio descriptivo correlacional, se analizaron 20 muestras de alimentos recogidos en 4 restaurantes y 1 cafetín, seleccionados por un muestreo probabilístico aleatorio estratificado. En todos los puntos de muestreo la elaboración de los alimentos fue propia (gestión directa). Los resultados indicaron que el 86.7% del total de muestras evaluadas presentan valores dentro de los límites permisibles para el recuento total de mesófilos viables; el 93.3% se encuentra dentro de los valores permitidos para Escherichia coli y el 100% de las muestras están dentro de los parámetros normales para Salmonella sp y Staphylococcus aureus Se concluye que la calidad microbiológica de los alimentos que se expenden dentro de la Universidad Señor de Sipán y en sus alrededores que superan los límites permisibles se consideran como no aptos para consumo humano.

The aim of this research was to evaluate the influence on the microbiological quality of white shrimps (Litopenaeus vannamei) on ice chilling storage after treatment with onion extract and ascorbic acid. Shrimps from the province of Guayas, Ecuador, were dipped into 20 % m/v onion aqueous extract with 2 % m/v ascorbic acid as an alternative antimelanosis treatment compared to the traditional sodium metabisulfite 4 % M / v. They were then stored on ice for 12 days. The effects of both treatments were assayed by aerobic bacterial counts, coliforms, Escherichia coli and H2Sproducing bacteria, pH and volatile basic nitrogen, indexes associated with quality. The results suggest that the alternative treatment with extract of onion combined with ascorbic acid is equally efficient than metabisulfite treatment from the point of view of microbiological quality. [ABSTRACT FROM AUTHOR]

The tendency for regional gastronomy to be part of the tourist experience is ever growing. The red maguey or agave worm (Comadia redtembacheri Hammershmidt, 1848 Lepidoptera Cossidae) is an edible insect collected in some states of Mexico and is used to make gastronomic specialities sold in touristic and gastronomic corridors. Therefore, the microbiological quality of this type of food must be known. Indicator microorganisms of hygienic quality of foods such as aerobic mesophilic bacteria, fungi, yeasts, total and fecal coliforms and Salmonella spp. were quantified from samples of dishes prepared with red maguey worms. These samples were collected from 18 food and beverage establishments in the tourist area of San Juan Teotihuacan, Estado de Mexico, during September and November 2010. This study was conducted based on the Mexican official standards. The experimental design used was paired or related samples and the Wilcoxon signedranks test was also applied, taking as pairs the September and November determinations in a same establishment. Mesophilic Aerobic bacteria count was less than the maximum limit set by the Official Mexican Standard NOM-093-SSA1-1994. All samples were free of total and fecal coliforms, regardless of the time of sampling. The maximum values of mesophilic aerobic bacteria, moulds and yeasts were reported in November. Between the two periods, no significant difference (p>0.05) was found in the counts of the indicator organisms. Salmonella spp. was not detected in samples. The dishes prepared with red agave worm sold in the tourist area of San Juan Teotihuacan have an acceptable microbiological quality. [ABSTRACT FROM AUTHOR]

Resumen. La oferta en el mercado chileno de vegetales trozados, es cada día mayor. Estos productos presentan una serie de ventajas, como por ejemplo el ahorro de tiempo en su preparación a nivel doméstico.Se determinó la calidad microbiológica de algunos de estos productos, apio y repollo trozados, expendidos en dos formas diferentes: el producto trozado, envasado en forma tradicional y un producto también trozado y envasado listo para el consumo (minimamente procesado), el cual no necesitaría lavado y desinfección previa a su consumo. Se controlaron parámetros microbiológicos tales como recuento de aerobios mesófilos, de enterobacterias, número más probable de coliformes totales y coliformes fecales, investigación de Escherichia coli y determinación de Salmonella. Paralelamente se determinó el efecto del lavado y del lavado y desinfección, sobre la microflora presente. Se empleó un desinfectante de uso doméstico adquirido en el mercado. En ambos vegetales de los dos tipos, se observó una elevada contaminación en los recuentos de aerobios mesófilos, de enterobacterias y en el número más probable de coliformes. Se detectó coliformes fecales sólo en las muestras de ambos vegetales de tipo tradicional, identificando en cada caso la presencia de E. coli. En ninguna de las muestras se detectó presencia de Salmonella. Los efectos del lavado y del lavado más desinfección no lograron reducir en promedio en más de 2 ciclos logarítmicos la microflora presente en los vegetales.SUMMARY. Microbiological quality and effect of washing and disinfection of pre-cut chilean vegetables. Actually it is possible to find a great offer of pre-cut vegetables in the Chilean market. These products present certain advantages, such as saving time in their preparation at home.The microbiological quality of some of these vegetables, pre-cut celery and pre-cut cabbage was assayed. Two different types of the products were studied. The traditional pre-cut vegetable and another one, which is also pre-cut but it is labeled as "ready-to-eat" (minimally processed). The last one could be consumed without previous washing or disinfecting. The assayed microbiological parameters were: total plate count, Enterobacteriaceae count, total coliforms and fecal coliforms most probable number, investigation of Escherichia coli and absence or presence of Salmonella. The effect of washing and washing and disinfecting on the natural microflora was also carried out. A disinfectant product for home use was obtained from the market. When comparing the obtained results for the two vegetables from both types, a high level of total plate count, Enterobacteriaceae count and total coliforms most probable number was observed. Fecal coliforms were detected only in samples of the traditional type in both vegetables. In each case E. coli was identified. No samples showed presence of Salmonella. Washing and washing and disinfecting effect was low. The maximum reduction of the present microflora of both vegetables was only up to 2 logarithm cycles

La demanda de vegetales mínimamente procesados se ha incrementado debido en parte al auge de los servicios de comida, donde las ensaladas siempre están incluidas en los menúes diarios. Las nuevas técnicas de procesamiento y envase que permiten utilizar el producto listo para servir, han aumentado el riesgo asociado con microorganismos patógenos emergentes, tales como Listeria monocytogenes. En el presente trabajo se determinó la presencia de esta especie en 120 muestras de vegetales con procesamiento mínimo (ready-to-use), utilizados en servicios masivos de comida, y adicionalmente, se evaluó la calidad microbiológica a través de la numeración de bacterias aerobias mesófilas, coliformes totales, fecales y Escherichia coli, e investigación de la presencia de Shigella spp y Vibrio cholerae. Para la investigación y detección de L. monocytogenes se utilizó la técnica TECRA® UNIQUE TM LISTERIA, el sistema BCMÒ Listeria monocytogenes, el sistema API LISTERIA y los métodos de detección moleculares AccuProbeTM y GENE-TRAK®. E. coli se detectó en aproximadamente el 30,3% de los vegetales usados en este estudio. El género Listeria, se evidenció en el 25% de las muestras en estudio: 30% correspondió a L. monocytogenes. Estos resultados permiten reafirmar la importancia del control microbiológico de los vegetales para el aseguramiento de la calidad de los mismos.Listeria monocytogenes in vegetables minimally processed ready-to-use. The demand of vegetables minimally processed (ready-to-use) has increased partly due to the frequent use of the food services, where the salads are always included in the daily menus. The use of new technologies for processing and packaging has made possible to obtain a product ready to serve. Nevertheless the associated risk of the presence of emergent pathogens, such as Listeria monocytogenes seems to be involved. The aim of this work was to assess the microbiological quality of this kind of food. 120 samples of vegetables minimally processed ready-to-use were analyzed for their content of aerobic mesophilic bacteria, total and fecal coliforms and E. coli, and the presence of Shigella spp, Vibrio cholerae and Listeria monocytogenes. The TECRA® UNIQUE TM LISTERIA, the BCMÒ Listeria monocytogenes and the API LISTERIA systems, and the methods of molecular detection AccuProbeTM and GENE-TRAK® were used for isolation and identification. E. coli was detected in approximately 30,3% of the vegetables used in this study. The genus Listeria was evidenced in 25% of the samples; 30% corresponded to L. monocytogenes. Shigella spp and Vibrio cholerae were not isolated. The findings of this study suggest the need of the microbiological control of the vegetables minimally processed ready-to-use to assure their quality and safety.

Se estudió la calidad nutricional y microbiológica de 80 muestras de embutidos de soya (50% mortadela y 50% salchicha). El promedio de proteína en la mortadela fue de 17,5g/100 g y en la salchicha 20g/100g. El contenido de grasa total fue de 5.5g/100g para ambos productos; no obstante, se hallaron diferencias altamente significativas (0.0000) en el contenido de los diferentes ácidos grasos entre ambos productos y en las muestras de un mismo producto dependiendo de la industria que los elaborara. Las mayores diferencias se evidenciaron en los niveles de ácido palmítico (C16:0), ácido oleico (C18:1) y ácido linoleico (C18:2). En ninguna muestra se evidenció la presencia de colesterol. El índice de aterogenicidad promedio para mortadela fue 0.55 y para salchicha 0.59. El consumo de 25 gramos de proteína de soya derivada de estos embutidos puede generar aportar entre el 20-90% de la cantidad de ácidos grasos saturados recomendada por día. Así mismo, puede brindar entre el 12-70% de la cantidad de ácidos graso s poliinsaturados recomendada por día. Estas variaciones responden a las importantes diferencias en la especiación de ácidos grasos evidenciadas según la marca del producto. El 20% de los embutidos estudiados mostraron niveles de coliformes totales> 10(4)/g, lo cual fue más frecuente en la salchicha. El 60% de las muestras de este embutido y el 10% de las muestras de mortadela mostraron niveles de psicrótrofos > 10(6)/g. En ninguna de las muestras se evidenció Escherichia coli y en el 5% Clostridium perfringens en niveles mayores a 10²/g. Los resultados señalan la urgente necesidad de implementar un sistema de control de calidad de los embutidos de soya, antes que las autoridades de salud consideren respaldar las campañas nutricionales que promuevan el consumo de los mismos.Nutritional and microbiological profile of soy bean sausages available in Costa Rica. The nutritional and microbiological quality of 80 soybean sausage samples (50% frankfurter and 5% sausage mortadela) was studied. On average, the protein content was 17 ,5g/100g in sausage mortadela and 20g/100g in frankfurter.the mean total fat content was 5,5g/100g for both products. However when products of different manufacture industries were compared, a highly significant difference (p= 0,0000) in the fatty acids speciation between both groups and between samples of the same product were found. Bigger differences were found in the content of palmitic acid(C16:0), oleic acid (C18:l) and linoleic acid (C18:2). Cholesterol was not detected in samples analyzed. On average the atherogenicity index was 0,55 for sausage mortadela and 0,59 for frankfurter. A consumption of 25 grams of soybean protein from these sausages can bring an intake of saturated fatty acids between 20-90% of the daily recommendation. Likewise, they can supply between 12-70% of the recommended daily polyunsaturated fattly acids. These variations are owing to the big difference in fatty acids speciation in each sausage brand. Around 20% of soybean sausages studied showed total coliform levels above l0(4)/g, being more frequent in sausage mortadela. Also 60% of this product and 10% of frankfurters showed psychrotroph levels of 10(6)/g. Clostridium perfringens, in levels above 10²/g was evidenciated in 5% of samples, Escherichia coli was not isolated from them. The findings of this study suggest the urgent need for implementing a quality control system for soybean sausages, before national health authorities consider to support nutritional campaings that promote their consumption.

RESUMEN, El objetivo del presente trabajo ha sido determinar la calidad microbiológica de los alimentos servidos en comedores de empresas privadas. Se analizó un total de 620 muestras de alimentos en los que se determinó recuento de aerobios mesófilos (AM), mohos y levaduras, Escherichia coli y Staphylococcus aureus e investigación de Salmonella; se realizó el análisis microbiológico del agua, de los equipos, utensilios, ambientes, superficies, y personal. Se dan los resultados de los análisis realizados; en general se observa una elevada contaminación por E. coli. En vegetales crudos 76,2%, en cocidos 15,2%, en carnes de res y cerdo 15,9%, en aves 16,7%, en pescados 11,8%, en postres 27,3%, en equipos y utensilios 57,9%, en superficies y ambientes 53,6% y en operarios 21,9%. Estos resultados se evaluaron de acuerdo a criterios o límites de aceptación fijados. Los resultados obtenidos permiten concluir que estos alimentos deben estar sujetos a controles microbiológicos continuos y se considera que siguen siendo un factor de riesgo tanto el personal como las superficies y equipos.SUMMARY. Assessment of foods microbiological quality in food-sevice establishments. The aim of this study was to evaluate foods microbiological quality in food-service establishments. A total of 620 food samples were obtained from four establishments and analyzed for aerobic mesophilic (AM), yeasts, moulds, Staphylococcus aureus and Escherichia coli counts and the presence of Salmonella spp. Drinking water, equipment, surfaces, environment and food handlers were also sampled. E. coli was found in raw vegetables (76,2%), cooked vegetables (15,2%), beef and pork (15,9%), poultry (16,7%), fish (11,8%), desserts (27,3% ),equipments (57,9%), surfaces and environment (53,6%) and in 21,9% of food handlers. Survey results were compared with the recommended maximum microbial levels. Our results demonstrate the need for the adoption of more effective hygienic measures in this kind of establishment in order to avoid any risk to consumers.

Acceptability sensory and microbiological quality of drinks made with rice and fortified with protein from bovine and porcine plasma was evaluated. The plasma was extracted from the blood by centrifugation and the response variables according to six formulations with added plasma types and levels of fortification of 14.5%, 18.,5% and 29.0% of plasma were evaluated. The type of plasma added and the fortification levels of the formulations significantly affect the sensory acceptability of the beverage. The fortified beverage with 29% bovine plasma treatment was the one with higher sensory acceptability. Fortification of the refreshing drink made of rice with bovine plasma allowed to formulate a product that gives adequate supply of essential amino acids, which demonstrates the synergistic combination of the raw materials employed in the study. [ABSTRACT FROM AUTHOR]