OBJECTIVE To verify the existence of a relationship between presence of off-flavor and microorganism load in quality control rejected samples of expressed human milk from a donor milk bank. METHODS A total of 30 samples of expressed human milk with off-flavor were tested for the occurrence of the following microorganisms: aerobic mesophilic, psycrotrophic, proteolytic, psycrotrophic proteolyt...

we investigated the microbiological quality of raw vegetables in mashhad, iran. in order to document the incidence of indicator and pathogenic microorganisms in this area. ninety eghit raw vegetable samples collected during 7 months were analyzed. all samples were examined for the presence of aerobic mesophilic bacteria, coliforms, enterobacteriaceae, escherichia coli, escherichia coli o157:h7,...

The numbers of sulfate reducers in two Arctic sediments with in situ temperatures of 2.6 and -1.7 degrees C were determined. Most-probable-number counts were higher at 10 degrees C than at 20 degrees C, indicating the predominance of a psychrophilic community. Mean specific sulfate reduction rates of 19 isolated psychrophiles were compared to corresponding rates of 9 marine, mesophilic sulfate-...

ABSTRACT The study was conducted to determine the effects of stocking density (SD, 5 or 7 layers/cage) and tarragon (Artemisia dracunculus L.) diet supplementation at four levels (0, 1.2, 6 12 g/kg feed) on performance, certain egg characteristics, serum, liver, yolk small intestine bacteria parameters in laying hens. experiment carried out over a period 8 weeks, with 192 Lohman Brown commercia...

The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereu...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

The prevalence of viable thermophilic bacteria and actinomycetes and mesophilic fungi was examined in 145 samples from 110 domestic humidifiers. A total of 72 and 43% of furnace and console humidifier samples, respectively, contained viable thermophilic bacteria, whereas 60 and 72% of these samples produced mesophilic fungal growth. Thermophilic actinomycetes were recovered from seven humidifie...