Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

Fifty raw ewe’s and goat’s milk samples (25 of each) were examined for total viable, psychrotrophic count and the presence of foodborne pathogenic microorganisms. The obtained results revealed that the mean total bacterial counts/ml were 1.9 x103 and 1.4 x103 in the examined samples, respectively. Psychrotrophic bacteria could be detected in all examined samples (100.0 %) with mean values of 7.8 x10 and 6.3 x10/mL, respectively. Staphylococci, Enterococci, and E. coli , were detected in (52.0 & 84.0 %), (44.0 & 36.0 %) and (36.0 & 44.0 %) of the examined samples with mean values/ml of (7.2 x10 & 6.1 x10), (2.5 x10 & 2.4 x10) and (3.0 x10 & 2.1x10), respectively. The predominant isolated bacterial strains were Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Enterococcus faecium and E. coli, at percentages of (24.3 & 19.2 %), (16.2 & 32.7 %), (10.8 & 13.5 %), (19.0 & 17.3 %) and (29.7 & 17.3 %) of total isolates, respectively. On the other hand, Clostridium perfringens, Campylobacter jejuni, Corynebacterium bovis and Salmonellae failed to be detected in all examined samples. The sanitary and public health importance of these organisms as well as preventive measures to improve the quality of milk and safeguard the consumers from infection were discussed.

The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones. Incorporation of textured soy granules significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste and overall acceptability in comparison with either control or vegetable extended burger. Addition of peas and carrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor and juiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw and cooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter and breading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter and breading to soy extended burger revealed no improvement in the sensory quality attributes in both raw and cooked samples. Addition of soy granules and vegetables significantly increased the moisture, ash and carbohydrate and reduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.

he present study was carried out to determine the critical points during processing of yoghurt, through examination of Acidity % and Storch's test to detect the efficiency of heat treated milk samples and Microbiological examination of samples collected weekly over a period of 7 months for TCC, Thermoduric, Total coliform, Faecal coliform, E. coli, Enterococci, S. aureus, Yersinia enterocolitica and Total yeast and mould counts. A total of 100 samples of raw milk, heat treated milk, inoculated milk and yoghurt (25 of each) in addition to 75 samples from worker’s hands, plastic packages and mixing vat (25 of each) were collected under strict hygienic conditions, also twenty five samples of yoghurt at the end of the expire date were collected and examined microbiologically. The obtained results concluded that the major sources of yoghurt contamination were raw milk, improperly cleaned and sanitized worker’s hands as well as the added starter culture. Finally, the public health and economic importance of the isolated organisms were mentioned.

Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count, psychrophilic count, coliform count (MPN/g), presumptive Staphylococcus aureus count, as well as enterococci count. Higher counts were found in locally manufactured Mozzarella cheese. Salmonellae were absent in all examined samples for both types, while Escherichia coli were isolated from 3 samples (20%) of locally made samples. According to the suggested Libyan Standards of such samples, most of examined locally manufactured Mozzarella cheese samples were found unacceptable.

Twenty-five samples of canned fish (tuna and mackerel), frozen fish (mackerel and mazelli) as well as smoked fish (herring); five samples of each were randomly collected from different localities of Alexandria city. Collected samples were subjected to biogenic amine examination. Histamine and Tyramine were determined by HPLC. The highest average value (mg/100g) for histamine was 6.94 (canned tuna) and the lowest was 0.76 (Frozen Mazelli), the respective values for Tyramine were 1.63 (canned tuna) and 0.06 (frozen mazelli) mg/100g. For improvement the quality of raw fish (fresh sardine, 10 kg) during preparation the fresh sardine prior chilling or freezing was dipped into crude potato extract (as protease inhibitor) to reduce biogenic amines production. In order to test the effect of heat treatment on the concentration of the biogenic amines in fish (Frozen mackerel and sardine) were subjected to oven baking at 1506 C for 20 min. This showed high reduction in the percentage of biogenic amine production due to heat treatment. The public health significance of the biogenic amines as well as the suggested measures for improving the quality of produced products has been discussed

This study aimed at identifying the commonly screened antibiotics during the dairy processing routine in raw-milk receiving points in plants inspected by the official services in the state of Rio Grande do Sul (RS), from January 2014 to February 2015. Among the 36 participating industries, the most commonly screened antibiotics were beta lactams (100%) and tetracyclines (69%). The antibiotics screened at the milk receiving point were chosen because of the practicality and speed in performing the screening (67%), rather than specific knowledge on which antibiotics the milk suppliers used. (22%).

Reliable results represent the pinnacle assessment of quality of an analytical laboratory, and therefore <em>variability</em> is considered to be a critical quality problem associated with the selenium analysis method executed at Western Cape Provincial Veterinary Laboratory (WCPVL). The elimination and control of variability is undoubtedly of significant importance because of the narrow margin of safety between toxic and deficient doses of the trace element for good animal health. A quality methodology known as Lean Six Sigma was believed to present the most feasible solution for overcoming the adverse effect of variation, through steps towards analytical process improvement. Lean Six Sigma represents a form of scientific method type, which is empirical, inductive and deductive, and systematic, which relies on data, and is fact-based. The Lean Six Sigma methodology comprises five macro-phases, namely Define, Measure, Analyse, Improve and Control (DMAIC). Both qualitative and quantitative laboratory data were collected in terms of these phases. Qualitative data were collected by using quality-tools, namely an Ishikawa diagram, a Pareto chart, Kaizen analysis and a Failure Mode Effect analysis tool. Quantitative laboratory data, based on the analytical chemistry test method, were collected through a controlled experiment. The controlled experiment entailed 13 replicated runs of the selenium test method, whereby 11 samples were repetitively analysed, whilst Certified Reference Material (CRM) was also included in 6 of the runs. Laboratory results obtained from the controlled experiment was analysed by using statistical methods, commonly associated with quality validation of chemistry procedures. Analysis of both sets of data yielded an improved selenium analysis method, believed to provide greater reliability of results, in addition to a greatly reduced cycle time and superior control features. Lean Six Sigma may therefore be regarded as a valuable tool in any laboratory, and represents both a management discipline, and a standardised approach to problem solving and process optimisation.

The physical, chemical and bacteriological parameters of water in fish ponds were investigated with a view to optimize the conditions for fish productivity by using three private fish farms with different water supplies. Water and fish samples were collected equally from each pond over a period of 17 months. Water temp., Dissolved oxygen (DO), pH, Ammonia, Nitrite, Nitrate, and bacterial count were determined. The average values of bacterial, parasitic, survival and growth rates of fish were also assessed. Results revealed that pond water in farm (III) had the highest averages of temperature nitrite, nitrate 31.8±1.5, 8.18± 0.9, 0.41 ± 0.06 , 3.79 ± 0.6 resp., with the least content of DO 3.6 ± 0.7 followed by farm (II),which had also the highest mean values of NH3 - N, total coliform and fecal coliforms were 3.15±0.65, 59.0 & 18.5 followed by ponds of farm (III), while, the lowest averages of estimated parameters were recorded in farm (I).Correspondingly, fish samples of farm (III) showed the highest level of total bacterial, coliform, fecal coliform count and parasitic infestation; were 42.5±5.4, 29.6±3.6 , 11.3±3.1 and 31.15% respectively, followed by fish of farm(II) 29.75±3.5, 11.5±3.3, 7.4±1.1 and 10.8 % respectively, Meanwhile, fish in farm (I) showed the lowest value of both bacterial contents with no parasitic infestation which explain the highest percentages of daily weight gain & survival rates 35.2±4.4 gm. & 97.0 ±1.6 % respectively. Throughout study period compared with those in farms (III & II) respectively, resulting from poor water quality & parasitic infestation which acts as stressors affecting fish health and productivity. Therefore, fish productivity can be enhanced if the water quality in the ponds were maintained at optimum levels.