Simona Kunová, Viktória Zachar Lovászová, P. Haščík, M. Kačániová
The research was aimed at studying the influence of sous vide heat treatment on the microbiological quality of fish meat marinated in honey sauce. The samples were vacuum packed and cooked at 55°C, 60°C, 65°C and 70°C for 15 minutes. The samples were first stored for 24 hours at 4°C and then stored for 7 days at 4°C. The microbiological quality of fish meat in honey sauce were examined. Microbiological indicators such as the total viable count (TVC), the number of coliform bacteria (CB) and the lactic acid bacteria (LAB) were determined. The microbiota was identified by mass spectrometry using a MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts varied significantly depending on temperature and storage in honey sauce. TVC in raw fish meat was 2.89 log CFU.g-1 stored at 4°C. TVC in raw fish meat was 4.56 log CFU.g-1 after 7 days of storage at 4°C. TVC in sous vide fish meat samples without honey ranged from 1.62 to 3.02 log CFU.g-1. TVC in sous vide fish meat samples with honey sauce was < 1 log CFU.g-1. The presence of coliform bacteria was not detected in the samples. LAB in raw fish meat was 2.47 log CFU.g-1 in the sample stored at 4°C. LAB in raw fish meat was 2.77 log CFU.g-1 after 7 days of storage at 4°C. LAB in sous vide fish meat samples without honey ranged from < 1 to 1.33 log CFU.g-1. LAB in sous vide fish meat samples with honey sauce ranged from < 1 to 2.66 log CFU.g-1. Our results show, that in the samples that were stored in honey sauce, the number of microorganisms decreased and even no microorganisms were detected.
{"title":"MICROBIOLOGICAL QUALITY OF SOUS VIDE FISH MEAT TREATED WITH HONEY","authors":"Simona Kunová, Viktória Zachar Lovászová, P. Haščík, M. Kačániová","doi":"10.55251/jmbfs.10710","DOIUrl":"https://doi.org/10.55251/jmbfs.10710","url":null,"abstract":"The research was aimed at studying the influence of sous vide heat treatment on the microbiological quality of fish meat marinated in honey sauce. The samples were vacuum packed and cooked at 55°C, 60°C, 65°C and 70°C for 15 minutes. The samples were first stored for 24 hours at 4°C and then stored for 7 days at 4°C. The microbiological quality of fish meat in honey sauce were examined. Microbiological indicators such as the total viable count (TVC), the number of coliform bacteria (CB) and the lactic acid bacteria (LAB) were determined. The microbiota was identified by mass spectrometry using a MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts varied significantly depending on temperature and storage in honey sauce. TVC in raw fish meat was 2.89 log CFU.g-1 stored at 4°C. TVC in raw fish meat was 4.56 log CFU.g-1 after 7 days of storage at 4°C. TVC in sous vide fish meat samples without honey ranged from 1.62 to 3.02 log CFU.g-1. TVC in sous vide fish meat samples with honey sauce was < 1 log CFU.g-1. The presence of coliform bacteria was not detected in the samples. LAB in raw fish meat was 2.47 log CFU.g-1 in the sample stored at 4°C. LAB in raw fish meat was 2.77 log CFU.g-1 after 7 days of storage at 4°C. LAB in sous vide fish meat samples without honey ranged from < 1 to 1.33 log CFU.g-1. LAB in sous vide fish meat samples with honey sauce ranged from < 1 to 2.66 log CFU.g-1. Our results show, that in the samples that were stored in honey sauce, the number of microorganisms decreased and even no microorganisms were detected.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139621975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Z. Farkašová, František Zigo, J. Arvaiová, Šimon Halás, Mária Vargová, S. Ondrašovičová, Jana Záhumenská, Ibrahim F Rehan
Mastitis is an inflammation of the mammary gland which has a particular importance in ruminants. The purpose of this study was to evaluate and compare two methods for cultivation of udder pathogens: classical laboratory cultivation on Columbia agar with 5% sheep blood versus MicroMast rapid plates. The results allowed assessing the incidence of mastitis and the prevalence of the pathogens. During the study have been investigated 227 cows in a dairy farm localized in the east of Slovakia. Subsequently, 141 quarter milk samples from the positive cows with California mastitis test score 1-4 have been undergone the laboratory culture on Columbia agar and MicroMast test in accordance with their respective steps. The values obtained from these tests showing sensitivity of positive samples using the MicroMast test at the level of 64.5%, and sensitivity of cultures on Columbia blood agar at the level of 61.7%. After biochemical identification of cultured isolates, the Columbia blood agar and MicroMast test identified both as the main pathogen present Staphylococcus aureus (S. aureus) with results of 13.4% and 14.9%, respectively. On the base of results, both tests are comparable and therefore a test that speeds up testing is more useful in practice. It will be a relevant importance in the following decades to succeed in the development of tests with directly detection of udder pathogens.
{"title":"COMPARISON OF CULTIVATION TESTS TO DETECTION MASTITIS IN DAIRY COWS","authors":"Z. Farkašová, František Zigo, J. Arvaiová, Šimon Halás, Mária Vargová, S. Ondrašovičová, Jana Záhumenská, Ibrahim F Rehan","doi":"10.55251/jmbfs.10507","DOIUrl":"https://doi.org/10.55251/jmbfs.10507","url":null,"abstract":"Mastitis is an inflammation of the mammary gland which has a particular importance in ruminants. The purpose of this study was to evaluate and compare two methods for cultivation of udder pathogens: classical laboratory cultivation on Columbia agar with 5% sheep blood versus MicroMast rapid plates. The results allowed assessing the incidence of mastitis and the prevalence of the pathogens. During the study have been investigated 227 cows in a dairy farm localized in the east of Slovakia. Subsequently, 141 quarter milk samples from the positive cows with California mastitis test score 1-4 have been undergone the laboratory culture on Columbia agar and MicroMast test in accordance with their respective steps. The values obtained from these tests showing sensitivity of positive samples using the MicroMast test at the level of 64.5%, and sensitivity of cultures on Columbia blood agar at the level of 61.7%. After biochemical identification of cultured isolates, the Columbia blood agar and MicroMast test identified both as the main pathogen present Staphylococcus aureus (S. aureus) with results of 13.4% and 14.9%, respectively. On the base of results, both tests are comparable and therefore a test that speeds up testing is more useful in practice. It will be a relevant importance in the following decades to succeed in the development of tests with directly detection of udder pathogens.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 42","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139621306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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