Microbiological Testing
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Microbiological Study of Fresh White Cheese - 129
Pesic-Mikulec.: Microbiological study of fresh white cheese - 129 - MICROBIOLOGICAL STUDY OF FRESH WHITE CHEESE (A SERBIAN CRAFT VARIETY) D PEŠIĆ-MIKULEC1 − L. JOVANOVIĆ2 e-mail: [email protected] 1 Veterinary Research Institute 11050 Belgrade, Borivoja Stevanovića 2., Serbia and Montenegro 2 BK University, Belgrade, Serbia and Montenegro (Received 7th March 2005, accepted 4th August 2005) Abstract. The levels of several microbial groups of aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts were investigated during the manufacture of fresh white cheese of a Serbian craft variety without the addition of starter culture. This variety of cheese is made in farmhouses from cow, sheep and goat's milk. White fresh cheese from mountain villages of Serbia has economical importance for this area. The study of the microbial characteristics of this cheese constitutes the first step towards the establishment of a starter culture which would allow the making of a product both more uniform and safer. The total microbial counts were high in these variety of cheeses. Almost all the microbial groups reached their maximum counts in curd. Lactic acid bacteria were the major microbial group, reaching count similar to the total aerobic mesophilic flora at all sampling points. Lactococcus lactis subsp. lactis dominated in milk (62,5%) of the isolates obtained in the Man Rogosa Sharpe (MRS) agar at these sampling points, while the Lactobacillus casei subs.casei was the most predominant species (83,5% of isolates obtained at these sampling points). The purpose of this study was to investigate the microflora of white cheeses with special emphasis on the autochthonous lactic acid bacteria involved in fermentation of this cheeses depending on the geographical location where the cheeses were manufactured. -
Superficieibacter Electus Gen. Nov., Sp. Nov., an Extended-Spectrum β
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital Commons@Becker Washington University School of Medicine Digital Commons@Becker Open Access Publications 2018 Superficieibacter electus gen. nov., sp. nov., an extended-spectrum β-lactamase possessing member of the enterobacteriaceae family, isolated from Intensive Care Unit surfaces Robert F. Potter Washington University School of Medicine in St. Louis Alaric W. D-Souza Washington University School of Medicine in St. Louis Meghan A. Wallace Washington University School of Medicine in St. Louis Angela Shupe Washington University School of Medicine in St. Louis Sanket Patel Washington University School of Medicine in St. Louis See next page for additional authors Follow this and additional works at: https://digitalcommons.wustl.edu/open_access_pubs Recommended Citation Potter, Robert F.; D-Souza, Alaric W.; Wallace, Meghan A.; Shupe, Angela; Patel, Sanket; Gul, Danish; Kwon, Jennie H.; Beatty, Wandy; Andleeb, Saadia; Burnham, Carey-Ann D.; and Dantas, Gautam, ,"Superficieibacter electus gen. nov., sp. nov., an extended- spectrum β-lactamase possessing member of the enterobacteriaceae family, isolated from Intensive Care Unit surfaces." Frontiers in Microbiology.9,. 1629. (2018). https://digitalcommons.wustl.edu/open_access_pubs/7020 This Open Access Publication is brought to you for free and open access by Digital Commons@Becker. It has been accepted for inclusion in Open Access Publications by an authorized administrator of Digital Commons@Becker. For more information, please contact [email protected]. Authors Robert F. Potter, Alaric W. D-Souza, Meghan A. Wallace, Angela Shupe, Sanket Patel, Danish Gul, Jennie H. Kwon, Wandy Beatty, Saadia Andleeb, Carey-Ann D. -
Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product
fermentation Article Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product John Samelis 1,* , Agapi I. Doulgeraki 2,* , Vasiliki Bikouli 2, Dimitrios Pappas 3 and Athanasia Kakouri 1 1 Dairy Research Department, Hellenic Agricultural Organization ‘DIMITRA’, Katsikas, 45221 Ioannina, Greece; [email protected] 2 Hellenic Agricultural Organization ‘DIMITRA’, Institute of Technology of Agricultural Products, 14123 Lycovrissi, Greece; [email protected] 3 Skarfi EPE—Pappas Bros Traditional Dairy, 48200 Filippiada, Greece; [email protected] * Correspondence: [email protected] (J.S.); [email protected] (A.I.D.); Tel.: +30-2651094789 (J.S.); +30-2102845940 (A.I.D.) Abstract: This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, Citation: Samelis, J.; Doulgeraki, A.I.; whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except Bikouli, V.; Pappas, D.; Kakouri, A. Microbiological and Metagenomic for one cheese batch. -
Food Microbiology
Food Microbiology Food Water Dairy Beverage Online Ordering Available Food, Water, Dairy, & Beverage Microbiology Table of Contents 1 Environmental Monitoring Contact Plates 3 Petri Plates 3 Culture Media for Air Sampling 4 Environmental Sampling Boot Swabs 6 Environmental Testing Swabs 8 Surface Sanitizers 8 Hand Sanitation 9 Sample Preparation - Dilution Vials 10 Compact Dry™ 12 HardyCHROM™ Chromogenic Culture Media 15 Prepared Media 24 Agar Plates for Membrane Filtration 26 CRITERION™ Dehydrated Culture Media 28 Pathogen Detection Environmental With Monitoring Contact Plates Baird Parker Agar Friction Lid For the selective isolation and enumeration of coagulase-positive staphylococci (Staphylococcus aureus) on environmental surfaces. HardyCHROM™ ECC 15x60mm contact plate, A chromogenic medium for the detection, 10/pk ................................................................................ 89407-364 differentiation, and enumeration of Escherichia coli and other coliforms from environmental surfaces (E. coli D/E Neutralizing Agar turns blue, coliforms turn red). For the enumeration of environmental organisms. 15x60mm plate contact plate, The media is able to neutralize most antiseptics 10/pk ................................................................................ 89407-354 and disinfectants that may inhibit the growth of environmental organisms. Malt Extract 15x60mm contact plate, Malt Extract is recommended for the cultivation and 10/pk ................................................................................89407-482 -
Prepared Culture Media
PREPARED CULTURE MEDIA 121517SS PREPARED CULTURE MEDIA Made in the USA AnaeroGRO™ DuoPak A 02 Bovine Blood Agar, 5%, with Esculin 13 AnaeroGRO™ DuoPak B 02 Bovine Blood Agar, 5%, with Esculin/ AnaeroGRO™ BBE Agar 03 MacConkey Biplate 13 AnaeroGRO™ BBE/PEA 03 Bovine Selective Strep Agar 13 AnaeroGRO™ Brucella Agar 03 Brucella Agar with 5% Sheep Blood, Hemin, AnaeroGRO™ Campylobacter and Vitamin K 13 Selective Agar 03 Brucella Broth with 15% Glycerol 13 AnaeroGRO™ CCFA 03 Brucella with H and K/LKV Biplate 14 AnaeroGRO™ Egg Yolk Agar, Modified 03 Buffered Peptone Water 14 AnaeroGRO™ LKV Agar 03 Buffered Peptone Water with 1% AnaeroGRO™ PEA 03 Tween® 20 14 AnaeroGRO™ MultiPak A 04 Buffered NaCl Peptone EP, USP 14 AnaeroGRO™ MultiPak B 04 Butterfield’s Phosphate Buffer 14 AnaeroGRO™ Chopped Meat Broth 05 Campy Cefex Agar, Modified 14 AnaeroGRO™ Chopped Meat Campy CVA Agar 14 Carbohydrate Broth 05 Campy FDA Agar 14 AnaeroGRO™ Chopped Meat Campy, Blood Free, Karmali Agar 14 Glucose Broth 05 Cetrimide Select Agar, USP 14 AnaeroGRO™ Thioglycollate with Hemin and CET/MAC/VJ Triplate 14 Vitamin K (H and K), without Indicator 05 CGB Agar for Cryptococcus 14 Anaerobic PEA 08 Chocolate Agar 15 Baird-Parker Agar 08 Chocolate/Martin Lewis with Barney Miller Medium 08 Lincomycin Biplate 15 BBE Agar 08 CompactDry™ SL 16 BBE Agar/PEA Agar 08 CompactDry™ LS 16 BBE/LKV Biplate 09 CompactDry™ TC 17 BCSA 09 CompactDry™ EC 17 BCYE Agar 09 CompactDry™ YMR 17 BCYE Selective Agar with CAV 09 CompactDry™ ETB 17 BCYE Selective Agar with CCVC 09 CompactDry™ YM 17 BCYE -
View Our Full Water Sampling Vials Product Offering
TABLE OF CONTENTS Environmental Monitoring 1 Sample Prep and Dilution 8 Dehydrated Culture Media - Criterion™ 12 Prepared Culture Media 14 Chromogenic Media - HardyCHROM™ 18 CompactDry™ 20 Quality Control 24 Membrane Filtration 25 Rapid Tests 26 Lab Supplies/Sample Collection 27 Made in the USA Headquarters Distribution Centers 1430 West McCoy Lane Santa Maria, California Santa Maria, CA 93455 Olympia, Washington 800.266.2222 : phone Salt Lake City, Utah [email protected] Phoenix, Arizona HardyDiagnostics.com Dallas, Texas Springboro, Ohio Hardy Diagnostics has a Quality Lake City, Florida Management System that is certified Albany, New York to ISO 13485 and is a FDA licensed Copyright © 2020 Hardy Diagnostics Raleigh, North Carolina medical device manufacturer. Environmental Monitoring Hardy Diagnostics offers a wide selection of quality products intended to help keep you up to date with regulatory compliance, ensure the efficacy of your cleaning protocol, and properly monitor your environment. 800.266.2222 [email protected] HardyDiagnostics.com 1 Environmental Monitoring Air Sampling TRIO.BAS™ Impact Air Samplers introduced the newest generation of microbial air sampling. These ergonomically designed instruments combine precise air sampling with modern connectivity to help you properly assess the air quality of your laboratory and simplify your process. MONO DUO Each kit includes: Each kit includes: TRIO.BAS™ MONO air sampler, induction TRIO.BAS™ DUO air sampler, battery battery charger and cable, aspirating charger -
Annual Conference 2018 Abstract Book
Annual Conference 2018 POSTER ABSTRACT BOOK 10–13 April, ICC Birmingham, UK @MicrobioSoc #Microbio18 Virology Workshop: Clinical Virology Zone A Presentations: Wednesday and Thursday evening P001 Rare and Imported Pathogens Lab (RIPL) turn around time (TAT) for the telephoned communication of positive Zika virus (ZIKV) PCR and serology results. Zaneeta Dhesi, Emma Aarons Rare and Imported Pathogens Lab, Public Health England, Salisbury, United Kingdom Abstract Background: RIPL introduced developmental assays for ZIKV PCR and serology on 18/01/16 and 10/03/16 respectively. The published ZIKV test TATs were 5 days for PCR and 7 days for serology. Methods: All ZIKV RNA positive, seroconversion and “probable” cases diagnosed at RIPL up until 31/05/17 were identified. For each case, the date on which the relevant positive sample was received, and the date on which it was telephoned out to the requestor was ascertained. The number of working days between these two dates was calculated. Results: ZIKV PCR - 151 ZIKV PCR positive results were identified, of which 4 samples were excluded because no TAT could be calculated. The mean TAT for the remaining 147 samples was 1.7 working days. Ninety percent of these results were telephoned within 3 or fewer days of the sample having been received. There was 1 sample where the TAT was above the 90th centile. ZIKV Serology - 147 seroconversion or “Probable” ZIKV cases diagnosed serologically were identified. The mean TAT for these samples was 2.5 working days. Ninety percent of these results were telephoned within 4 or fewer days of the sample having been received. -
WHO Global Foodborne Infections Network
WHO Global Foodborne Infections Network (formerly WHO Global Salm-Surv) "A WHO network building capacity to detect, control and prevent foodborne and other enteric infections from farm to table” Laboratory Protocol “Isolation of Salmonella spp. From Food and Animal Faeces ” 5th Ed. June 2010 1 IMPORTANT NOTES: 1) This procedure is based on the ISO protocol: 6579:2002 “Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp.”4. This protocol is intended to provide guidance for the testing of suspect food items/ animal faecal specimens identified via foodborne disease surveillance programmes. Regulatory agencies (Ministries of Health, Agriculture, Commerce, etc) have specific testing requirements, different from this protocol, which much be used to test samples collected for regulatory testing (example: import/export or product recall). Prior to performing any official, legal, or regulatory testing, the reader should confirm the appropriate protocol through consult with in-country regulatory authorities. 2) This protocol is intended only to be used on food samples and animal faeces. This protocol should not be used for the testing of human faeces. Foreword: Infections due to Salmonella spp. remain a global problem. These infections may cause significant morbidity and mortality both in humans and production animals as well as considerable economic losses. Salmonella spp. are typically transmitted among humans and animals via a fecal-oral route, usually through the consumption of contaminated food or water. Timely identification and serotyping of Salmonella from clinical specimens facilitates outbreak detection and patient management while prompt and accurate detection of Salmonella spp. in contaminated food or water provides an opportunity to prevent the contaminated food from entering the food supply. -
Lysine Iron Agar (Lia)
LYSINE IRON AGAR (LIA) INTENDED USE Remel Lysine Iron Agar (LIA) is a solid medium recommended for use in qualitative procedures for differentiation of enteric gram-negative bacilli based on deamination or decarboxylation of lysine and production of hydrogen sulfide (H2S). SUMMARY AND EXPLANATION In 1961, Edwards and Fife described LIA for detection of lactose-fermenting Arizona strains implicated in outbreaks of food-borne disease.1 The differentiation of Arizona from Salmonella was necessary because both produce lysine decarboxylase rapidly and form large amounts of H2S and not all species cause illness in humans. Prior to the introduction of LIA, Triple Sugar Iron (TSI) Agar and Kligler Iron Agar (KIA) were used for detection of H2S. However, some H2S-positive enterics were found to produce acid levels in TSI Agar and KIA high enough to 2 3 suppress H2S production. In 1966, Johnson et al. expanded the use of LIA to include identification of all Enterobacteriaceae. It was determined that lysine-positive enteric gram-negative bacilli will produce detectable levels of H2S in LIA, even if not in KIA, because the alkaline pH that results from decarboxylation of lysine enhances precipitation of H2S. In later years, Ewing recommended the use of LIA in conjunction with TSI for the detection of enteric pathogens in routine examination of stools.4 PRINCIPLE Peptone and yeast extract provide nitrogen, amino acids, and vitamins necessary for bacterial growth. Dextrose is a source of fermentable carbohydrate and brom cresol purple is a pH indicator. Ferric ammonium citrate is an indicator of H2S production. If H2S is produced from sodium thiosulfate, it reacts with ferric ammonium citrate to form a black precipitate (ferrous sulfate) in the butt of the tube. -
Superficieibacter Electus Gen. Nov., Sp. Nov., an Extended-Spectrum Β-Lactamase Possessing Member of the Enterobacteriaceae
ORIGINAL RESEARCH published: 20 July 2018 doi: 10.3389/fmicb.2018.01629 Superficieibacter electus gen. nov., sp. nov., an Extended-Spectrum β-Lactamase Possessing Member of the Enterobacteriaceae Family, Isolated From Intensive Care Unit Surfaces Robert F. Potter 1†, Alaric W. D’Souza 1†, Meghan A. Wallace 2, Angela Shupe 2, Sanket Patel 2, Danish Gul 3, Jennie H. Kwon 4, Wandy Beatty 5, Saadia Andleeb 3, Edited by: 2,5,6 1,2,5,7 Martin G. Klotz, Carey-Ann D. Burnham * and Gautam Dantas * Washington State University Tri-Cities, 1 The Edison Family Center for Genome Sciences and Systems Biology, Washington University in St. Louis School of United States Medicine, St. Louis, MO, United States, 2 Department of Pathology and Immunology, Washington University in St. Louis Reviewed by: School of Medicine, St. Louis, MO, United States, 3 Atta ur Rahman School of Applied Biosciences, National University of Sylvain Brisse, Sciences and Technology, Islamabad, Pakistan, 4 Division of Infectious Diseases, Washington University School of Medicine, Institut Pasteur, France St. Louis, MO, United States, 5 Department of Molecular Microbiology, Washington University in St. Louis School of Medicine, Awdhesh Kalia, St. Louis, MO, United States, 6 Department of Pediatrics, St. Louis Children’s Hospital, St. Louis, MO, United States, University of Texas MD Anderson 7 Department of Biomedical Engineering, Washington University in St. Louis, St. Louis, MO, United States Cancer Center, United States *Correspondence: Two Gram-negative bacilli strains, designated BP-1(T) and BP-2, were recovered from Carey-Ann D. Burnham [email protected] two different Intensive Care Unit surfaces during a longitudinal survey in Pakistan. -
Laboratory Methods for the Diagnosis of Epidemic Dysentery and Cholera Centers for Disease Control and Prevention Atlanta, Georgia 1999 WHO/CDS/CSR/EDC/99.8
WHO/CDS/CSR/EDC/99.8 Laboratory Methods for the Diagnosis of Epidemic Dysentery and Cholera Centers for Disease Control and Prevention Atlanta, Georgia 1999 WHO/CDS/CSR/EDC/99.8 Laboratory Methods for the Diagnosis of Epidemic Dysentery and Cholera Centers for Disease Control and Prevention Atlanta, Georgia 1999 This manual was prepared by the National Center for Infectious Diseases (NCID), Centers for Disease Control and Prevention (CDC), Atlanta, Georgia, USA, in cooperation with the World Health Organization Regional Office for Africa, (WHO/AFRO) Harare, Zimbabwe. Jeffrey P. Koplan, M.D., M.P.H., Director, CDC James M. Hughes, M.D., Director, NCID, CDC Mitchell L. Cohen, M.D., Director, Division of Bacterial and Mycotic Diseases, NCID, CDC Ebrahim Malek Samba, M.B.,B.S., Regional Director, WHO/AFRO Antoine Bonaventure Kabore, M.D., M.P.H., Director Division for Prevention and Control of Communicable Diseases, WHO/AFRO The following CDC staff members prepared this report: Cheryl A. Bopp, M.S. Allen A. Ries, M.D., M.P.H. Joy G. Wells, M.S. Production: J. Kevin Burlison, Graphics James D. Gathany, Photography Lynne McIntyre, M.A.L.S., Editor Cover: From top, Escherichia co//O157:H7 on sorbitol MacConkey agar, Vibrio cholerae O1 on TCBS agar, and Shige/la flexneri on xylose lysine desoxycholate agar. Acknowledgments Funding for the development of this manual was provided by the U.S. Agency for International Development, Bureau for Africa, Office of Sustainable Development. This manual was developed as a result of a joint effort by the World Health Organization Regional Office for Africa, WHO Headquarters, and the Centers for Disease Control and Prevention as part of the activities of the WHO Global Task Force on Cholera Control. -
BD Industry Catalog
PRODUCT CATALOG INDUSTRIAL MICROBIOLOGY BD Diagnostics Diagnostic Systems Table of Contents Table of Contents 1. Dehydrated Culture Media and Ingredients 5. Stains & Reagents 1.1 Dehydrated Culture Media and Ingredients .................................................................3 5.1 Gram Stains (Kits) ......................................................................................................75 1.1.1 Dehydrated Culture Media ......................................................................................... 3 5.2 Stains and Indicators ..................................................................................................75 5 1.1.2 Additives ...................................................................................................................31 5.3. Reagents and Enzymes ..............................................................................................75 1.2 Media and Ingredients ...............................................................................................34 1 6. Identification and Quality Control Products 1.2.1 Enrichments and Enzymes .........................................................................................34 6.1 BBL™ Crystal™ Identification Systems ..........................................................................79 1.2.2 Meat Peptones and Media ........................................................................................35 6.2 BBL™ Dryslide™ ..........................................................................................................80