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Научни трудове на Съюза на учените в България-Пловдив, серия Б. Естествени и хуманитарни науки, т. XV, 2013 г. Научна сесия „Техника и технологии, естествени и хуманитарни науки", 25-26 X 2012 Scientific researches of the Union of Scientists in Bulgaria-Plovdiv, series B. Natural Sciences and the Humanities, Vol. XV, ISSN 1311-9192, Technics, Technologies, Natural Sciences and Humanities Session, 25-26 oktober 2012.
RESEARCH ON IDENTIFICATION OF MICROORGANISMS IN THE AIR IN THE FACTORY OF CARBONATED BEVERAGE "SINALCO"
Indrit LOSHI \ Valon SHALA \ Dilaver SALIHU2
'Master student, Food engineering, Faculty of Geoscience and Technology, University of Prishtina "Hasan Prishtina" Kosovo;
2Faculty of Geoscience and Technology, University of Prishtina "Hasan
Prishtina" Kosovo.
Abstract. The aim of the study is the research on identification of microorganisms in the air during the processing of the carbonated beverages. This research was done in the syrup's room, during the process of filling carbonated beverages, during the cleaning of bottles, and air after storing of carbonated beverages. Mesophilic bacteria, coliform bacteria, yeast and fungi were monitored. Presence of Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Bacillus subtilis was analysed.
Key words: carbonated beverages, air, mesophilic bacteria, coliform bacteria.
Introduction
Recently in Kosovo consumption of carbonate beverages has started to increase, and along to increasing of consumption, capacities of modern technology of production are advancing [1-4].
Currently in the world there are many kinds of carbonated beverages which differ by composition and nutrition values. During the production process of carbonated beverages there are many crucial factors such as: water, air, dyestuff ingredients, equipment's, factory's and staff hygiene, etc.
In order to ensure the quality of carbonated beverages there must be a continuous control of the water, air and accompanying equipment which directly impact the quality and contamination of microorganisms.
Materials and Methods
Survival of microorganisms in the air depends on many factors which interact together creating not suitable situation for the production process of carbonated beverages. The process of identification of microorganisms has been done according to HACCP system, and considering the sensitivity of contaminated places [3].
Two methods have been used during the research of microorganisms in the air:
Passive monitoring (Petri's method) [5,6] and
Active monitoring (with MAS - 100 Merck device) [7-9]
a) Passive monitoring has been done with Petri's dishes, which are filled with Agar depending on the type of microorganisms which is wanted to identify; in the Petri's dishes were
set three types of nutrient agar: Plate Count Agar, Rose Bengal Agar and Chromocoult Agar; these Petri's dishes were located on different parts of the factory for a certain time and afterwards they were incubated. Passive method advantages are that with this method are done analysis of the water in its source and the factory. This method can not be very accurate on identifying microorganisms, because in the air there are many microorganisms which this method can not identify [10-15].
b) Active monitoring is a method which is widely used in the industry of carbonated beverages' production. These measurements are done with the MAS - 100 Merck device, which makes possible to measurements in different temperatures on flow of 100 l/minute. In the Picture 1 MAS - 100 Merck device is shown.
Picture 1 MAS- 100 Merck Device.
Aspirated air penetrates through the lid with holes in the inner surface and placed in a standard Petri's 90 mm dishes, or contacting 60 mm dish; in these dishes Agar is placed and after the aspiration an amount of air particles remained in the agar. Dishes are then removed from the device and incubated. Active monitoring method is an efficient and quick method, since air aspiration is done faster and in controlled manner.
With these two methods the monitoring has been done in: syrup's room, bottles' blower, during the filling of carbonated beverages, during the cleaning of the bottles and the air after the storing of carbonated beverages. Scheme 1 shows the factory of carbonated beverages and places where the research has been done.
Results and discussion
Results are obtained by combining two methods of monitoring, passive monitoring (Petri's method) and active monitoring (with MAS - 100 Merck device) and through inert analysis of the factory.
Through the passive monitoring method there have been done two types of air analysis and analysis of the water which is used as raw material for carbonated beverages production.
Syrups' room, Bottles' blower, Bottles' filler, Cleaning of bottles and Storage of carbonated beverages
Scheme 1. Critical points of the process of production of carbonated beverages "SINALCO".
In the Table 1 are shown the results of the air, where the mesophilic bacteria were identified in the syrup's room, on the surface of cleaner and in the storage; coliform bacteria, yeast and fungi were identified in the syrup's room and in the storage.
Table 1. Results obtained with the passive method (Petri's method) for air analysis.
Place of sampling Mesophilic bacteria Coliform bacteria Yeast and fungi
Syrup's room Present Present Present
Bottles' blower - - -
Filler - - -
Cleaning Present - -
Storage Present Present Present
Through the Petri's method was done the analysis of the water which is used by the factory for processing in different locations as well as in the open and closed source, for the water within the factory etc. Table 2 shows the results of these water analyses.
Table 2. Results for the microbiological analysis of the water.
Type of analysis Type of water Norm Result
Overall number of coliform bacteria in 100ml is defined as a reliable number or as a method of membrane filter. Cleaned Closed source Open source 0 10 or 5 100 or 10 3cfu
Coliform bacteria with fecal origin in 100ml. All drinking water. 0 0
Overall number of live bacteria in 1ml at 37oC. Cleaned Closed source Open source 10 100 200 >300cfu
The second method, active monitoring with MAS - 100 Merck device, is a very quick and efficient method which makes possible that through the aspiration of the air, the air itself together with the microorganisms to be placed in the tiles filled with agar within the device. During the active monitoring samples from different areas of the factory were taken at different intervals, and the results are shown in Table 3.
Table 3. Results from the analysis done with MAS-100 Merck device.
Place of sampling Size of sample Standard Critical point Frequency
Syrup's room 500L for yeast and fungi M<100/500L TH<50/500L M>100/500L TH>50/500L Once in a week
1000L for Coliforms Coli 0/1000L Coli >0/1000L
Blower and filler of the bottles 500L for yeast and fungi M<200/500L TH<100/500L M>200/500L TH>100/500L Once in a week
1000L for Coliforms Coli 0/1000L Coli >0/1000L
Storage 500L for yeast and fungi M and TH<200/500L M and TH>200/500L Once in a week
Bottles' cleaner 500L for yeast and fungi M<100/500L TH<50/500L M>100/500L TH>50/500L Once in a week
1000L for Coliform bacteria Coli 0/1000L Coli >0/1000L
Blower 500L for yeast and fungi M<200/500L TH<100/500L M>200/500L TH>100/500L Once in a week
1000L for Coliforms Coli 0/1000L Coli >0/1000L
Air after sanitation of the line 500L for yeast and fungi M<100/500L TH<50/500L M>100/500L TH>50/500L Once in a week
1000L for Coliforms Coli 0/1000L Coli >0/1000L
Table 4. Microbiological analysis of carbonated beverages at "Sinalco"
Tested parameters Standard method Sample quantity gr(ml) Permissible limits Testing results
Salmonella ISO 6579:2002 25 0 Not found
Staphylococcus aureus ISO 6888-2:1999 0.001 0 Not found
Clostridia 0.1 0 Not found
Proteus - - - -
Streptococcus faecalis - - - -
Escherichia coli ISO 16649-2:2001 0.01 0 Not found
Yeast and fungi 1 Not found
Coliform bacteria ISO 4832:2006 0.01 0 Not found
Overall number of mesophilic living bacteria ISO 4833:2003 0.01 <10cfu gr/ml
During all phases of the production process of carbonated beverages is crucial the protection and elimination of all microbial parts harmful for consummators' health.
Conclusion
In the end of the research following conclusions resulted:
•In the majority of factories of carbonated beverages there is no air monitoring in the active method.
•After the analysis of different spaces in the factory (syrup's room, filler, bottles' blower, etc) mesophilic bacteria, yeast and fungi were isolated, while through the Petri's method in the entrance of the factory, pathogenic bacteria were isolated as a consequence of poor hygiene.
•The staff has no proper care for the hygiene of raw material, machines, floors, walls and
the air.
•Responsible institutions for air quality and hygiene control should be efficient according to existing norms and legislations.
Recommendation
Based on the result of the research it could be recommended:
Every factory in Kosovo should possess sophisticated device for air control, in order to have qualitative and efficient work.
Microbiological measurements should be done at certain intervals and in continuation during the technological process, for every production cycle.
Microbiological analyses are requested to be done according to permitted standards.
Bibliography
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[2]. Prifti D., 2007. Mikrobiologjia ushqimore, Tirane.
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[4]. Ligjeratat e autorizuara nga Dr. sc. Salihu D, 2010/11, Mitrovice.
[5]. Plakolli M., 2006. Mikrobiologjia e aplikuar, Prishtine.
[6]. http://www.food-info.net/uk/eng/docs/doc30.pdf
[7]. Microbial Air Monitoring System, 2011, Merck KGaA, Darmstadt, Germany.
[8]. www.microbiology.merck.de
[9]. http://adelab.com.au/wp-content/uploads/PBI-SAS-Super-IAQ-and-SAPCSamplers.
[10]. http://en.wikipedia.org/wiki/ISO_14698
[11]. Qerimi H., 1993. Praktikumi i biokimis, Prishtine.
[12]. http://www.condalab.com/pdf/1074.pdf
[13]. http://www.himedialabs.com/TD/M091.pdf
[14]. http://www.neogen.com/acumedia/pdf/ProdInfo/7664_PI.pdf
[15]. http://www.laboratoire-aina.com/vues/enterococci1.pdf
Рецензент: доц. Варя Иванова
