Total bacteria counting

Liquid egg products must be of exceUent microbiological quaHty with very low total bacteria counts. Pasteurization conditions are more severe than conventional methods for pasteurizing egg products, and aseptic packaging is usually necessary for the success of these products. 

Specifications. Typical specifications are indicated in Table 7 for Hquid, frozen, and dried egg products. Every lot of egg product is tested for moisture, pH, total bacteria count, coliform, yeast and mold, and Salmonella. 

Pad No. Pad Description Total Bacteria Count (CFU/rrP) Total Fungal Count (CFU/m3) ... 

Biological fouling was monitored using the customary indicators of RO performance, including flux (productivity), salt passage, and bundle pressure drops (AP). In addition, the total bacteria count (TBC) of the RO feed water and the reject brine stream were also obtained using the membrane filtration method (Ref. 6). The increase in TBC between the feed and reject portions of the system had been found in the preliminary stages of... 

The bacteria levels reported are 150 x 10,000. This is the same as 1.5 x 106, which is almost certainly an unacceptably high figure. (Total bacteria counts do not of themselves demonstrate any tangible problem, but are often an indicator of poor housekeeping and water management.) A suitable control limit might be 1.0 x 105 cfu/ml maximum. 

The most frequently used dip-slide is the total aerobic bacteria/total bacteria count (TAB/TBC). The method employed is to unscrew the cap, remove the dip-slide by the cap, and immerse it into the cooling water sample for 2 to 3 seconds so that both media surfaces are fully covered by liquid. Any excess liquid should be quickly drained and the cap screwed back on the bottle. The bottle should be stored upright for 24 to 36 hours at 25 to 30° C. Then the (usually colored) bacterial colonies should be compared with a chart for conversion to a (reasonably) quantitative interpretation of the results. Typically, the cooling water results will indicate a TAB of between 1 x 103 and 1 x 107 cfu/ml. 

Total Bacteria Count The TBC is determine by directly counting the actual number of microorganisms collected on a filter after it is used to filter a sample of the water in question.5 The sample is stained with acridine orange and viewed with an epi-illuminated fluorescent microscope. This technique is more accurate and quicker than the culture technique, but is not as practical for field work. 

For medium-salt margarines, the initial total bacteria count should be kept low but a water dispersion that is a little coarser can be allowed. Also, the water phase can have a slightly higher pH of about 5.5 (85). 

Microbial limit Total bacteria count does not exceed 500 per gram. 

ABSTRACT Ultrafiltration membrane was used to treat Spent Filter Backwash Water (SFBW) of carbon filter and sand filter in a certain Water Treatment Plant (WTP). The results showed that the removal rate of turbidity by ultrafiltration was above 98%, the total bacteria count was less than 3 CFU/mL and the CODMn was about 1 mg/L. Ultrafiltration membrane ran stably when inflow flux was 60 L/(m h) and the cumulative water yield was about 1135 m after continuously running of 26 d, the reclamation rate was higher than 95% and the water producing cost was about 0.15 CNY/m. ... 

As can be seen in Table 4, the removal effect of total bacteria count by ultrafiltration was very obvious, the highest concentration of total bacteria count in membrane inflow was at 1.3 X lO CFU/mL, but the total bacteria count in membrane effluent was always remained in single digits. The biological safety of effluent has improved remarkably after SFBW was treated by ultrafiltration. 

If the total bacteria count is less than 10,000/ml (and no SRB are present), bacteria shouldn t be a problem. 

If the total bacteria count is greater than 100,000/ml, plugging of filter media or formation rock is possible and biocide control should be used. 

Total viable count per gram Bacteria <10 Fungi <10... 

Fig-1. The density of bacteria along the gastrointestinal tract of man is shown schematically based on data from references 1-5 in the text. Density is given by logio CFU/ml of luminal contents in the fasting state. TBC = Total bacterial count. 

Gram-Positive or Total Bacteria. Bacillus species are the commonest bacteria in lint, raw cottons, cotton trash, and cotton dust, and may contribute to airborne levels of proteolytic enzymes, but the counts (while high) did not correlate with dust levels, and culture filtrates do not cause histamine release. 

Another chemical method for measuring freshness, that is more rapid, continuous, and less destructive than other methods is the detection of volatile trimethylamine (TMA), dimethylamine (DMA), monomethylamine (MMA), and ammonia 14,15). Trimethylamine oxide (TMAO) is a decomposition product of proteins as well as present in excretions of fish 16). Spoilage bacteria can reduce TMAO to TMA plus small amounts of DMA, MMA, and ammonia. Tissue TMA levels have be correlated with the pungent odor associated with spoiled seafood as well as total bacterial counts 14). Researchers incorporated a test strip... 

Periodic (at least monthly) microbiological analysis. This is to ensure the total bacterial count is kept under control. If higher than normal levels of bacteria are detected, the frequency of testing should be increased to weekly until control has been established. 

Total Viable1 Anaerobes Total Viable Aerobes Total Bacteria (microscopic counts)... 

Poultry products are highly perishable, and thus they should be kept at the lowest possible temperature to maximize their shelf life. Studies have shown that the populations of certain bacteria double every 36 h at —2 C, 14 h at 0°C, 7 h at. 5°C. and less than 1 h at 25 C (Fig. 4-52). Studies have also shown that the total bacterial counts on birds held at 2 C for 14 days are equivalent to those held at 10 C for 5 days or 24 C for 1 day. It has also been found that birds held at - l C had 8 days of additional shelf life over those held at 4°C. 

Microbial limits—sets limits of total bacteria and mold count. 

Flavourings Total microbial count E. coin conforms Yeasts/ moulds Microorganisi Acetic acid/ lactic acid bacteria ns Salmonella Staph. aureus Entero- cocci Comments... 

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