Bacterial Contamination of Soybean Curd (Tofu) Sold in Thailand
نویسندگان
چکیده
منابع مشابه
Effect of freeze-dried soybean curd (tofu) on various bodily functions.
The present study was designed to examine the effect of freeze-dried soybean curd (tofu) on various bodily functions. The dietary experiment consisted of 4 days of a non-prescribed ordinary diet, 10 days of an experimental diet that contained 190 g of meat contributing about 38 g of protein (hereinafter referred to as the "meat period"), and 39 days of an experimental diet that contributed vege...
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Sufu is one of the many soy food products. It is prepared when tofu is fermented with a strain of fungus, producing pehtze, which is then allowed to ripen with various dressing mixtures. Although pasteurization is applied to most commercial sufu, salt-tolerant pathogenic bacteria such as Bacillus spp. and Staphylococcus aureus are still detected in marketed sufu products. This study proposed ne...
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Sixty specimens of fresh white cheeses, presented for sale in district bazaars at the center and in some towns of Canakkale, were analyzed microbiologically in this study. The Total Aerobic Mesophilic Bacteria (TAMB), Escherichia coli, Pseudomonas spp., Stahpylococcus aureus, Salmonella spp. and Brucella spp. bacteria, included in the specimens collected between February and October, were inves...
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The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data. The research was performed between December 2015 and March 2017. Sixty samples of rennet-containing cheese were collected to estimate the populatio...
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Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were ...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2012
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.18.843