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Changes of the bacterial composition of goldfish [Carassius auratus] culture water during the decomposition of food pellets
1989
Sugita, H. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine) | Arai, H. | Okada, S. | Nagaya, M. | Deguchi, Y.
Correlation between bacterial populations in shallow well water from food factory and ATP value | Korelacija vrednosti ATP sa bakterijskim populacijama kopanih bunara pogona prehrambene industrije
2009
Markov, S.L., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Ivljanin, N.R., Alfa-lab, Aleksandrovac (Serbia) | Cvetkovic, D.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
In this research microbiological status of water from three wells in a particular food factory was investigated. In raw water samples total number of aerobic mesophilic bacteria was determined with two methods - standardized and Petrifilm method which is in Serbia still an alternative method. Number of population of aerobic psychotrophic bacteria was also tested. ATP level was also analyzed. For classical microbiological method and quick method of evaluation of microbiological status correlation was reseached. Results show that coefficient of correlation was higher than 0.99 for the two applied methods. In most water samples the higher number of bacteria formed colonies when Petrifilm method was used. Connection between number of bacteria and level of total and free ATP is not statistically significant, while connection with variation of these values can be described as high direct linear correlation.
Show more [+] Less [-]Bacillus cereus and aerobic plate count in buckwheat pancakes and other foods rich in starch and water | Bacillus cereus et microflore aerobie mesophile dans les galettes de sarrasin et autres aliments riches en amidon et en eau
1999
Michard, J. (Ministere de l'Economie, Rennes (France). DGCCRF. Direction Generale de la Concurrence de la Consommation et de la Repression des Fraudes, Laboratoire Interregional) | Jardy, N.
L'analyse de 250 echantillons du commerce (galettes de sarrasin, crepes, pates alimentaires fraiches, pates a patisserie a cuire, pates a pizza, gnocchis) a mis en evidence une contamination importante des galettes. Les facteurs de la contamination sont etudies: contamination de la farine de sarrasin, croissance de Bacillus cereus et de la microflore aerobie dans la pate a galettes et dans les galettes, analyse d'echantillons a la date limite d'utilisation optimale, synthese de toxine diarrheique par Bacillus cereus. Des mesures preventives sont proposees, en particulier un stockage court de la pate avant cuisson, l'entreposage des galettes a une temperature inferieure ou egale a 4 degres C et le raccourcissement de leur duree de vie
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