Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
17,230
result(s) for
"Microbial contamination"
Sort by:
The Andromeda evolution
\"In 1967, an extraterrestrial microbe came crashing down to Earth and nearly ended the human race. Accidental exposure to the particle--designated The Andromeda Strain--killed every resident of the town of Piedmont, Arizona, save for an elderly man and an infant boy. Over the next five days, a team of top scientists assigned to Project Wildfire worked valiantly to save the world from an epidemic of unimaginable proportions. In the moments before a catastrophic nuclear detonation, they succeeded. In the ensuing decades, research on the microparticle continued. And the world thought it was safe ... Deep inside Fairchild Air Force Base, Project Eternal Vigilance has continued to watch and wait for the Andromeda Strain to reappear. On the verge of being shut down, the project has registered no activity--until now. A Brazilian terrain-mapping drone has detected a bizarre anomaly of otherworldly matter in the middle of the jungle, and, worse yet, the tell-tale chemical signature of the deadly microparticle. With this shocking discovery, the next-generation Project Wildfire is activated, and a diverse team of experts hailing from all over the world is dispatched to investigate the potentially apocalyptic threat. But the microbe is growing--evolving. And if the Wildfire team can't reach the quarantine zone, enter the anomaly, and figure out how to stop it, this new Andromeda Evolution will annihilate all life as we know it\"-- Provided by publisher.
Book
Assessment of heavy metal accumulation and microbial contamination and potential health risks in fruits and vegetables cultivated in the vicinity of a landfill in the central region of Brazil
The effects of growing vegetables and fruits near landfills pose a food security problem due to the accumulation of heavy metals in soils and food crops, causing potential risks to human health through the consumption of these crops. Thus, this study aimed to evaluate the content of heavy metals at four different points in the soil and food crops produced near a sanitary landfill in Porto Nacional, Brazil (central plains). The average concentrations of metals in the soil were in the order of iron > manganese > copper > nickel > zinc > cadmium, and for fruits and vegetables, in the following order: iron > manganese > zinc > copper. Notably, nickel, cadmium, chromium, and lead were not detected in any of the ten samples of vegetables (cassava and pepper) and fruits (pequi, papaya, cajá fruit, acerola, mango, guava, jackfruit, and lemon) analyzed in the present study. Regardless of the different types of vegetables, age, and gender, the EDI values ranged from Manganese (1.08 × 10?02 to 7.10 × 10?05) > Iron (2.30 × 10?02 to 7.81 × 10?04) > Zinc (1.42 × 10?03 to 7.10 × 10?04) > Copper (1.55 × 10?03 to 7.10 × 10?04). Furthermore, the results showed that children are at greater risk than adults of ingesting heavy metals according to the responses obtained by the EDI, THQ, and HRI indexes. However, the potential health risks from residual metals are considered insignificant based on the results. On the other hand, papaya, acerola, and jackfruit are not recommended for consumption due to their high microbiological contamination, mainly by E. coli and Staphylococcus.
Journal Article
Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens
The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.
Journal Article
Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination
Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.
Journal Article
A Comprehensive Review for the Surveillance of Human Pathogenic Microorganisms in Shellfish
Bivalve molluscan shellfish have been consumed for centuries. Being filter feeders, they may bioaccumulate some microorganisms present in coastal water, either naturally or through the discharge of human or animal sewage. Despite regulations set up to avoid microbiological contamination in shellfish, human outbreaks still occur. After providing an overview showing their implication in disease, this review aims to highlight the diversity of the bacteria or enteric viruses detected in shellfish species, including emerging pathogens. After a critical discussion of the available methods and their limitations, we address the interest of technological developments using genomics to anticipate the emergence of pathogens. In the coming years, further research needs to be performed and methods need to be developed in order to design the future of surveillance and to help risk assessment studies, with the ultimate objective of protecting consumers and enhancing the microbial safety of bivalve molluscan shellfish as a healthy food.
Journal Article
Detection of Mineral and Microbial Contaminants in some Types of Imported Meat
The main target of the current study is to investigate the microbial content and mineral contaminants of the imported meat available in the city of Baghdad and to ensure that it is free from harmful bacteria, safe and it compliances with the Iraqi standard specifications. Some trace mineral elements such as (Iron, Copper, Lead, and Cadmium) were also estimated, where 10 brands of these meats were collected. Bacteriological tests were carried out which included (total bacterial count, Staphylococcus bacteria, Salmonella bacteria). The results showed highest number of total bacterial count 13×10 5 CFU/g in F8 brand, while the lowest number of bacteria 5×101 CFU/g in F3 brand. However, Staphylococcal bacteria showed the highest number of 66×10 2 CFU/g in F7 brand, while the lowest number of Staphylococcal bacteria amounted to 1×10 1 CFU/g in F9 brand. The number of Salmonella bacteria in imported meat samples, the two brands contained Salmonella bacteria were (F2, F7), while the other brands were free of Salmonella bacteria. The results showed that the highest concentration of Cu was 1.658 μg/g in F7 brand, whereas the lowest concentration of Cu was in F6 brand amounting to 0.093 μg/g. However, highest concentration of Pb reached 0.040 μg/g in F6 brand, while the lowest concentration of Pb was recorded in F2 brand reaching 0.002 μg/g. Furthermore, the highest concentration of Cd was 0.004 μg/g in F7 brand whereas the lowest detected concentration of Cd was in (F1, F4, F5, F9, and F10) brands reaching 0.000 μg / g.
Journal Article
Quantitative characterization of microbial load in wild-harvested edible insects of Nagaland, India
Aim: To analyze the microbial load in raw and roasted insects in an attempt to determine the efficiency of heat treatment in removing the microbial load. Methodology: Fresh as well as roasted (over low flame for 15 min) insect samples were used to determine the microbial contaminants. Crushed insect samples were suspended in sterile half-strength nutrient broth solution and were further serially diluted 10-fold (up to 10-10) in isotonic half-strength nutrient broth solution. The total number of aerobic mesophilic microorganisms were determined on plate count agar and expressed as log Cfu g-1. Results: Differences in the number of microbial colonies were observed in fresh and roasted samples. The microbial load ranged from 6.30-8.75 log Cfu g-1 and showed that the highest microbial colonies were present in the fresh samples. The average log Cfu g-1 in fresh insect samples (7.57±0.87) was significantly higher (P<0.05) as compared to roasted samples (7.07±0.76). Interpretation: Edible insects require proper processing before consumption to reduce microbial contamination and further study is needed to identify specific microbes/food pathogens to develop microbial quality and parameters to ensure consumer safety. Key words: Alternative food, Edible insects, Food safety, Microbial contaminants, Traditional foods
Journal Article
Euphorbia honey: a comprehensive compile of its traditional use, quality parameters, authenticity, adulteration, and therapeutic merits
Plants of the family Euphorbiaceae, particularly members of the genus Euphorbia, have long been known to yield latexes and extracts with a wide range of therapeutic properties. They are also renowned for providing unifloral honey that is produced and commercialized mainly in the Mediterranean region and is much appreciated owing to its medicinal properties. By better understanding the unique properties and potential uses of Euphorbia honey, also known as Daghmous, our overarching aim is to provide a detailed and exhaustive overview of this valuable and versatile natural resource. Our study conducted an extensive literature search across various databases, focusing on recent and peer-reviewed research related to Euphorbia honey. The bibliometric analysis carried out using the Scopus database revealed peaks in publication activity in recent years, and Morocco emerged as the leading country in Euphorbia honey research. The co-occurrence network illustrated a shift towards modern techniques like chemometrics, reflecting advancements in research methodologies. Euphorbia honey is distinct in various aspects. Based on its pollen composition, it has a high content of pollen grains originating from Euphorbia spurge (minimum of 25%). This honey possesses a dark amber color, attributed to specific nectar sources, and chemical composition, and it’s very rich in essential components like carbohydrates, proteins, phenolic compounds, and volatile organic compounds (VOCs). Euphorbia honey exhibits strong antioxidant and cytotoxic properties, suggesting its potential utility in medicine, cosmetics, and the food industry. In this review, we explored the characteristics, therapeutic merits, and potential challenges of Euphorbia honey, focusing on its quality parameters, microbial contaminants, chemical constituents, and the risk of adulteration, along with methods for determining its authenticity.
Journal Article
Assessment of Microbial and Heavy Metal Contamination of Natural Sheep Casings from Different Geographic Regions
Natural casings are integral components in the production of various meat products, including sausages, and their quality and safety have to be controlled to eliminate any risks to consumers’ health. A total of 35 samples of salted natural sheep casings from Turkey, Iran, China, Mongolia, Pakistan, New Zealand, the United Kingdom, and Belgium were tested for microbial contamination and the concentrations of potentially toxic heavy metals. The mean log values of microbial counts were determined at 3.45 ± 0.44 log CFU/g for aerobic mesophilic bacteria, 0.5 ± 0.43 log CFU/g for anaerobic sulfide-reducing bacteria, and 1.24 ± 0.63 log CFU/g for coagulase-positive staphylococci. Typical or suspected colonies of Salmonella spp., E. coli, and Listeria spp. were not identified on selective and differential agar. The examined casings were contaminated mainly with lead (0.077 ± 0.045 mg/kg), followed by arsenic (0.036 ± 0.029 mg/kg) and cadmium (0.009 ± 0.008 mg/kg). The concentrations of mercury in all samples were below the limit of quantification. The study demonstrated that the quality and safety of natural casings were not affected by their region of origin and that microbial contamination was not correlated with heavy metal concentrations.
Journal Article
In-Process Microbial Load Dynamics and Production Environment Microbial Hygiene in the Manufacturing of Low-Processed Vacuum-Packed RTE Pork Bar with Dried Plasma
Low-processed ready-to-eat (RTE) meat products are highly vulnerable to microbial contamination, yet data on in-process dynamics remain limited. This study investigated microbial dynamics and environmental hygiene during the production of vacuum-packed RTE pork bars containing dried plasma, with a focus on identifying process-inherent contamination risks. Samples were collected at successive processing stages and from food-contact and non-food-contact surfaces. Process hygiene was assessed using indicator organisms (Aerobic Plate Count, Enterobacteriaceae, lactic acid bacteria, yeast and mold, E. coli, S. aureus counts), while food safety relevance was addressed by monitoring Listeria monocytogenes and Salmonella spp. Microbial counts increased by approximately 1.5–2.3 log CFU/g between early processing steps, indicating that these operations are critical contamination-prone steps. Environmental monitoring revealed contamination hotspots on frequently handled surfaces, highlighting the vulnerability of pre- and post-lethality stages. Despite the baking achieving a mean microbial reduction of ~3 log CFU/g, consistent with effective thermal processing, low-level microbial reappearance during packaging and maturation indicated the potential for post-process contamination. The results demonstrate that production-inherent factors largely drive microbial contamination patterns and may persist even in facilities operating under implemented GHP, GMP, and HACCP-based procedures, highlighting step-specific limitations rather than system failure. By providing empirical data on in-process microbial dynamics, this study supports both scientifically based and risk-based approaches within Food Safety Management Systems, offering transferable insights applicable to similar RTE meat production environments. The findings may assist food business operators in optimising targeted control measures and strengthening risk-based decision-making in low-processed RTE meat production.
Journal Article