Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries and are now an essential component of the modern diet. Objective: Determini...Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries and are now an essential component of the modern diet. Objective: Determining the microbiological quality of both packaged and freshly made fruit and milk juices. Method: The spread-plate approach was employed to isolate and count the bacteria. 90 ml of sterile peptone water were blended with 10 ml of well-mixed, packed, and freshly made fruit juices. The samples were sequentially diluted (101 - 105) in accordance with the Indian Manual of Food Microbiological Testing Methods. Results: From eight samples of imported packaged fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 1.39 × 102, and 2 × 102 CFU/ml, respectively. In contrast, from three samples of locally produced fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 5.83 × 102, and 2.73 × 103 CFU/ml, respectively. Four samples of handmade prepared fruit and milk juices had a mean of total coliform, staphylococci, and viable bacterial count of 1.441 × 104, 4.1 × 103, and 2.35 × 105 CFU/ml, respectively. Conclusion: 33.3% of the results from microbiological analysis of freshly made fruit and milk juices met the permissible range of the Revised Microbiological Standards for Fruit and Vegetables and Their Products, which were published in 2018 and as well as the Hong Kong Center for Food Safety, whereas 66.7% of the microbiological analyses of freshly prepared fruit and milk juices were above the permissible reference range of GSO standard 2000. 12.5% of the investigated imported and packed fruits and milk juices had one failed test (TSC), which was above the acceptable limit, 87.5% of the tested samples of fruit and milk juices fulfilled the necessary standards of TCC, TVBC, and TSC. 100% of the tested locally manufactured fruit and milk juices complied with TSC, TCC, and TVBC requirements. All investigations showed that freshly made fruit and milk juices were heavily contaminated (Total viable bacterial count, total coliform count, and total staphylococcus count). .展开更多
Water biostability is of particular concern to water supply as a major limiting factor for heterotrophic bacterial growth in water distribution systems. This study focused on bacterial growth dynamics in the series di...Water biostability is of particular concern to water supply as a major limiting factor for heterotrophic bacterial growth in water distribution systems. This study focused on bacterial growth dynamics in the series dilution of water samples with TOC（total organic carbon） values determined beforehand. The results showed that the specific growth rate of Pseudomonas fluorescens P17 varied dramatically and irregularly with TOC value when TOC concentrations were low enough during the initial periods of incubation under given conditions. According to this relationship between bacterial growth rate and TOC, a dilution incubation method was designed for the study of water biostability. With the method under a given condition, a turning-point TOC value was found at a relatively fixed point in the curve between bacterial growth rate and TOC of water sample, and the variation of growth rate had different characteristics below the turning-point TOC value relative to that over this value. A turning-point TOC value similarly existed in all experiments not only with tap water, but also with acetate and mixed solutions. And in the dilution incubation method study, the affections were analyzed by condition factors such as inoculum amount,incubation time and nature of the organic carbon source. In very low organic carbon water environments, the variation characteristics of bacterial growth rate will be useful to further understand the meaning of water biostability.展开更多
文摘Background: Due to their delicious taste, high nutritional content, and health benefits, fruit juices are well-known drinks in many countries and are now an essential component of the modern diet. Objective: Determining the microbiological quality of both packaged and freshly made fruit and milk juices. Method: The spread-plate approach was employed to isolate and count the bacteria. 90 ml of sterile peptone water were blended with 10 ml of well-mixed, packed, and freshly made fruit juices. The samples were sequentially diluted (101 - 105) in accordance with the Indian Manual of Food Microbiological Testing Methods. Results: From eight samples of imported packaged fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 1.39 × 102, and 2 × 102 CFU/ml, respectively. In contrast, from three samples of locally produced fruit and milk juice, the average of total coliform, staphylococci, and viable bacterial counts were zero, 5.83 × 102, and 2.73 × 103 CFU/ml, respectively. Four samples of handmade prepared fruit and milk juices had a mean of total coliform, staphylococci, and viable bacterial count of 1.441 × 104, 4.1 × 103, and 2.35 × 105 CFU/ml, respectively. Conclusion: 33.3% of the results from microbiological analysis of freshly made fruit and milk juices met the permissible range of the Revised Microbiological Standards for Fruit and Vegetables and Their Products, which were published in 2018 and as well as the Hong Kong Center for Food Safety, whereas 66.7% of the microbiological analyses of freshly prepared fruit and milk juices were above the permissible reference range of GSO standard 2000. 12.5% of the investigated imported and packed fruits and milk juices had one failed test (TSC), which was above the acceptable limit, 87.5% of the tested samples of fruit and milk juices fulfilled the necessary standards of TCC, TVBC, and TSC. 100% of the tested locally manufactured fruit and milk juices complied with TSC, TCC, and TVBC requirements. All investigations showed that freshly made fruit and milk juices were heavily contaminated (Total viable bacterial count, total coliform count, and total staphylococcus count). .
基金the National Natural Science Foundation of China for their financial support (No. 51378374)the Fundamental Research Funds for the Central Universities (No. 0400219207)
文摘Water biostability is of particular concern to water supply as a major limiting factor for heterotrophic bacterial growth in water distribution systems. This study focused on bacterial growth dynamics in the series dilution of water samples with TOC（total organic carbon） values determined beforehand. The results showed that the specific growth rate of Pseudomonas fluorescens P17 varied dramatically and irregularly with TOC value when TOC concentrations were low enough during the initial periods of incubation under given conditions. According to this relationship between bacterial growth rate and TOC, a dilution incubation method was designed for the study of water biostability. With the method under a given condition, a turning-point TOC value was found at a relatively fixed point in the curve between bacterial growth rate and TOC of water sample, and the variation of growth rate had different characteristics below the turning-point TOC value relative to that over this value. A turning-point TOC value similarly existed in all experiments not only with tap water, but also with acetate and mixed solutions. And in the dilution incubation method study, the affections were analyzed by condition factors such as inoculum amount,incubation time and nature of the organic carbon source. In very low organic carbon water environments, the variation characteristics of bacterial growth rate will be useful to further understand the meaning of water biostability.
