جستجوی مقالات مرتبط با کلیدواژه "total bacterial count" در نشریات گروه "دامپزشکی"

Aquatics, including fish, have always been one of the most perishable protein sources. For increasing storage time of the resource there are several ways including radiation.  The effect of gamma irradiation was investigated on the microbial load and total volatile nitrogen of fish meat rainbow trout (Oncorhynchus mykiss). At the beginning of these experiment, the fish meat is irradiated by 1.5, 2.5 and 3.5 KGry radiation doses and subsequently transferred to the refrigerator at 4°C. During the first, seventh and fourteenth days after irradiation (after transfer to the refrigerator) the total amount of bacteria and total volatile nitrogen was investigated. The results indicated a greatly reduction of amount of bacterial load and total volatile nitrogen by the use of various doses of gamma irradiation. Among the irradiated doses, 3.5 KGry showed the greatest decrease in these parameters, but considering that there was not huge difference between 2.5 and 3.5 KGry in the reduction, thus 2.5 KGry gamma irradiation is selected as a suitable dose for rainbow trout irradiation and subsequent storage in the refrigerator.

Various ways to increase the duration used for food storage, among whom radiation can be used as an effective way to retard spoilage in food in particular is concerned with the origin of the fish. In this study 50 grass carp (Grass carp) (Ctenopharyngodon idella) (mean weight 1-1.5 kg) for gamma irradiation with cobalt-60 source by doses of zero, 1.5, 2.5 and 3.5 kGy chosen and then change microbial load and total volatile nitrogen in the days 1, 7 and 14 were evaluated under the conditions of storage in refrigerator. These research results demonstrate the significant decline in aerobic mesophilic bacteria and T.V.N in the irradiated samples in comparison with non-irradiated samples. In this study, given that the dose of 3.5 kGy dose caused a significant decrease in comparison with other (standard range) T.V.N values and aerobic mesophilic bacteria was in the refrigerator until the seventh day. Therefore, in Grass carp using it (3.5kGy) as the best dose to prevent corruption is recommended in seventh days.

In this article, in order to demonstrate the importance of the numbers of pre-milking stripping on the milk total bacterial count (TBC) of milking of cows, thirty cows with clinically normal milk were selected from Garmsar suburban farms. Milk samples were collected from the first, the third and the fifth milking strips in the process of pre- milking udder preparation. In order to determine TBC and SCC, the collected milk samples were immediately transported to a laboratory. TBC and SCC were rechecked after 48 hours of wetting the beddings. Results showed that the medians of TBC in the dry bedding group were significantly different between first (4458.5), third (1725) and fifth 0) stripping, and in the wet bedding group between first (23741), third (10750) and fifth (1250) stripping (P=0. 00). TBC was statistically higher in dry bedding than wet bedding group (P=0. 00). SCC was also statistically higher in the dry bedding (675×103) than in the wet bedding (712.5×103) group (P=0. 00).The correlation between SCC and TBC was not found, with an exception in third stripping in dry bedding group (P>0.05). It was concluded that pre-milking stripping was essential, at least until 5 strips in a dry bedding, and more than 5 strips in a wet bedding.

Raw milk is among the highly perishable foods which are subjected to various environmental contaminations following milking. In this study, the factors influencing bacterial load of bulk-milk were investigated. For this purpose, 100 samples were obtained from dairy farms around Esferayen during spring, summer and autumn of 2009. The samples were taken in three stages: after milking, before transportation from dairy farm, and before delivering to milk-collection-center. The samples were analyzed for total bacteria count (TBC). To determine the factors which could influence the TBC of raw milk, a questionnaire sheet where designed. Statistical analysis were performed by means of logistic regression (genmod procedure), using SAS software (version 8.2). According to the results of this study, maintaining cold chain throughout the transportation and storage of raw milk, prevention of mastitis, cleaning and sanitizing of containers and equipments, age and breed of dairy cattle as well as indirect factors such as education level of dairy farmers, distance to milk-collection-center had significant effects (P<0.05) on microbial count of bulk-tank-milk. It was concluded that to reduce bacterial in raw milk, it is crucial to maintain cold-chain throughout milking process, wash teats with sanitizers, improve the hygienic condition of the milking utensils as well as to improve the overall quality of personnel education.