Background and purpose: Water is the most important limiting factor of sustainable development. Poor quality of water sources and lack of appropriate management in some regions are the main reasons of water crises in the country. This study was conducted to assess water sources quality and the trend of their change in rural area of Sabzevar County in a five year period. Materials and Met...

The study aimed to evaluate the suitability of Escherichia coli, enterococci, and Clostridium perfringens for assessing the microbiological quality of roof-harvested rainwater and assessing whether the concentrations of these faecal indicators can be used to predict the presence or absence of specific zoonotic bacterial or protozoan pathogens. From a total of 100 samples tested, 58%, 83%, and 4...

Consumer acceptance of manufactured frozen "heat and serve" foods has produced a fast growing industry. Mass processing of these foods brings about various problems of a microbiological nature on the production, distribution, and retail level. Many segments of the industry have developed adequate quality control measures for flavor, physical appearance, stability, and wholesomeness. Slocum (195...

To evaluate the microbiological water quality of bathing sites along the Achaia coastline (south western Greece), a survey was conducted to determine the concentration of faecal bacterial and phage indicators as well as the presence of human viruses. Seawater samples (234) were collected from nine bathing sites on the Achaia coastline and were analysed for the presence of: total coliforms, faec...

A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for ...

quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...

The Marchfeld basin with a size of approximately 1000 km2 represents the Austrian "granary". To prevent shortage of water as a result of increased ground water removal for irrigation, industrial purposes and drinking water supply, a canal being 18 km in length was constructed from the Danube to the center of the Marchfeld. From there, water is further distributed via two creeks (Russbach and St...

*Author for correspondence. White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance wi...

SummaryThe study was carried out in 2003 to evaluate the microbial load in "khebab", meat products from pork, and beef, which are vended in most of the streets and some public drinking places, either with alcoholic or non-alcoholic drinks.Osu (Alata), Nima-Kotobabi and Central Accra (Adabraka - very close to the main lorry station), all in the Accra Metropolis, were selected for the investigati...

A total of 480 samples of locally produced processed meats, including chicken franks, chicken bologna, and bacon from brands A and B, was collected from 8 supermarkets across the island of Trinidad over a 1-year period and subjected to a range of microbiological analyses. The results showed that 54.2, 0.4, and 1.7% of the samples exceeded recommended limits for aerobic bacteria, Escherichia col...