scholarly journals Comparison of media and methods for countingClostridium perfringensin poultry meat and further-processed products

1980 ◽  
Vol 84 (1) ◽  
pp. 151-158 ◽  
Author(s):  
B. W. Adams ◽  
G. C. Mead
Keyword(s):  
Egg Yolk ◽  
Poultry Meat ◽  
Most Probable Number ◽  
Similar Species ◽  
Good Growth ◽  
Probable Number ◽  
Direct Plating ◽  
Confirmatory Tests ◽  
Processed Products ◽  
Reference Strains

SUMMARYA Most Probable Number (MPN) method involving Differential Reinforced Clostridial Medium followed by streaking on Willis & Hobbs medium was com pared with direct plating of samples on Tryptose-Suiphite-Cycloserine agar with out egg yolk, and two forms of Oleandomycin-Polymyxin-Suiphadiazine-Per fringens agar, one being prepared from a commercial, dehydrated product.With skin samples taken from chicken carcasses at different stages of processing, the three direct plating media gave similar counts ofCl. perfringenswhereas results obtained with the MPN method were consistently lower.Although counts ofCl. perfringensfrom various further processed products were usually < 10/g, the three plating media showed similar specificity for this organism.All media supported good growth of reference strains ofClostridium perfringensbut it was founsi that physiologically similar species, includingCl. absonum, Cl. paraperfringens and Cl. perenne alsogrew uninhibited in these media and produced colonies identical with those ofCl. perfringens, thus indicating the need for confirmatory tests forCl. perfringenswhen examining natural samples.

Current Resuscitation Methods for Recovery of Stressed Staphylococcus aureus Cells from Foods

1986 ◽  
Vol 49 (6) ◽  
pp. 477-481 ◽  
Author(s):  
GAYLE A. LANCETTE
Keyword(s):  
Staphylococcus Aureus ◽  
Egg Yolk ◽  
Single Step ◽  
Most Probable Number ◽  
Sodium Pyruvate ◽  
Probable Number ◽  
Direct Plating ◽  
Selective Agar

Methods and media used to recover stressed and unstressed Staphylococcus aureus cells from foods are reviewed. Most probable number methods using Trypticase soy broth with 10% salt and 1% sodium pyruvate, a liquid modification of Baird-Parker agar and Giolitti and Cantoni's broth with Tween are discussed. Direct plating media reviewed are Baird-Parker agar, modified Vogel and Johnson agar, egg yolk-free Baird-Parker agar and single-step Staphylococcus selective agar.

Enumeration and Confirmation of Bacillus cereus in Foods: Collaborative Study

1980 ◽  
Vol 63 (3) ◽  
pp. 581-586 ◽  
Author(s):  
Gayle A Lancette ◽  
Stanley M Harmon ◽  
◽  
D Brooks ◽  
R Bryant ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Collaborative Study ◽  
Population Level ◽  
Egg Yolk ◽  
High Population ◽  
Most Probable Number ◽  
Probable Number ◽  
Direct Plating ◽  
Plating Technique ◽  
Mashed Potatoes

Abstract A collaborative study was conducted in 15 laboratories to evaluate 2 different techniques for enumerating Bacillus cereus in foods. A direct plating technique using mannitol-egg yolk-polymyxin agar and a most probable number (MPN) technique using trypticase-soy-polymyxin broth were compared for the enumeration of high and low populations of B. cereus in mashed potatoes. The collaborative results showed that the overall mean recovery obtained with the low population level was essentially the same by both techniques. However, the overall mean recovery was significantly higher by the direct plating technique at the high population level. A statistical evaluation of the data also showed that the direct plating technique had better repeatability and reproducibility than did the MFN technique at both the high and low population levels. These results suggest that the MPN technique is suitable for examining foods containing low populations of B. cereus, but that the direct plating technique is preferable for foods that contain a high population of this organism. The confirmatory technique used in the proposed method is reliable for presumptive identification of isolates as B. cereus. The method has been adopted as official first action.

scholarly journals ANALISA MIKROBIOLOGI CEMARAN BAKTERI COLIFORM DAN SALMONELLA SP PADA TAHU DI KECAMATAN DELTA PAWAN

2019 ◽  
Vol 6 (1) ◽  
pp. 61
Author(s):  
Nenengsih Verawati ◽  
Nur Aida ◽  
Ridha Aufa
Keyword(s):  
Coliform Bacteria ◽  
Plate Count ◽  
Most Probable Number ◽  
Food Ingredient ◽  
Probable Number ◽  
West Kalimantan ◽  
Safety Standards ◽  
Confirmatory Tests ◽  
Food Safety Standards ◽  
Positive Results

Tofu is a high-protein soy-based food ingredient that is widely consumed in Indonesia. Tofu producers in Delta Pawan Subdistrict are dominated by small and medium-sized entrepreneurs whose hygiene and sanitation aspects in production activities are very under-taken. This study aims to determine the presence of Coliform and Salmonella Sp bacteria on tofu produced in Delta Pawan sub-district, Ketapang, West Kalimantan and compare with SNI01-3142-1998. The method used to detect the presence of Coliform bacteria in this study uses the Most Probable Number (MPN) method, which consists of estimator and confirmatory tests using Lactosa Broth (LB) media for the Brilliant Green Lactose Broth (BGLB) assay test for confirmation . Whereas to detect the amount of Salmonella Sp using the method of Total Plate Count (TPC) with selective media Salmonella Shigella Agar (SSA). The results of Coliform analysis in both industries found Coliform MPN values ​​of more than 2400 AMP / g samples, which indicated that they did not meet the standards set by SNI. While the results of the analysis of Salmonella Sp obtained positive results, so the two industries did not meet food safety standards.

Use of Iron Milk Medium for Enumeration of Clostridium perfringens

1982 ◽  
Vol 65 (5) ◽  
pp. 1129-1133 ◽  
Author(s):  
William D St John ◽  
Jack R Matches ◽  
Marleen M Wekell
Keyword(s):  
Clostridium Perfringens ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Egg Yolk ◽  
Most Probable Number ◽  
Biochemical Tests ◽  
Probable Number ◽  
Large Numbers ◽  
Whole Milk ◽  
Short Incubation Time

Abstract A simple iron milk medium was used for isolation and enumeration of Clostridium perfringens from soil, sludge, and water samples. The whole milk contained only iron powder as a reducing agent; no other inhibitors were added. The iron milk most probable number (MPN) procedure was compared with 4 plating media: sulfite-polymyxin-sulfadiazine, Shahidi-Ferguson perfringens, tryptose-sulfite- cycloserine (both with and without egg yolk), and tryptone-sulfite-neomycin. The selectivity of the iron milk relies solely on the rapid growth of C. perfringens at 45°C and the stormy fermentation reaction within 18 h. Isolates were confirmed as C. perfringens by standard biochemical tests. The iron milk MPN procedure compared very well with the 4 plating media tested. Selectivity of incubation temperature, short incubation time, and ease of identification by the characteristic stormy fermentation make this method ideal for enumerating C. perfringens from large numbers of samples.

scholarly journals Evaluation of Two Direct Plating Methods Using Nonradioactive Probes for Enumeration of Vibrio parahaemolyticus in Oysters

2001 ◽  
Vol 67 (2) ◽  
pp. 721-724 ◽  
Author(s):  
J. A. Gooch ◽  
A. DePaola ◽  
C. A. Kaysner ◽  
D. L. Marshall
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Most Probable Number ◽  
Mobile Bay ◽  
Probable Number ◽  
Direct Plating ◽  
Hemolysin Gene ◽  
Highly Correlated ◽  
Species Specific ◽  
Labeled Probe ◽  
Zero Time

ABSTRACT Oysters (Crassostrea virginica) were collected monthly from May 1998 to April 1999 from Mobile Bay, Ala., and analyzed to determine Vibrio parahaemolyticus densities at zero time and after 5, 10, and 24 h of postharvest storage at 26°C. After 24 h of storage at 26°C, oysters were transferred to a refrigerator at 3°C and then analyzed 14 to 17 days later. TheV. parahaemolyticus numbers were determined by the most-probable-number procedure using alkaline phosphatase-labeled DNA probe VPAP, which targets the species-specific thermolabile hemolysin gene (tlh), to identify suspect isolates (MPN-VPAP procedure). Two direct plating methods, one using a VPAP probe (Direct-VPAP) and one using a digoxigenin-labeled probe (Direct-VPDig) to identify suspect colonies, were compared to the MPN-VPAP procedure. The results of the Direct-VPAP and Direct-VPDig techniques were highly correlated (r = 0.91), as were the results of the Direct-VPAP and MPN-VPAP procedures (r = 0.91). The correlation between the Direct-VPDig and MPN-VPAP results was 0.85. The two direct plating methods in which nonradioactive DNA probes were used were equivalent to the MPN-VPAP procedure for identification of totalV. parahaemolyticus, and they were more rapid and less labor-intensive.

Prevalence, Concentrations, and Antibiotic Sensitivities of Salmonella Serovars in Poultry from Retail Establishments in Seattle, Washington

2014 ◽  
Vol 77 (6) ◽  
pp. 885-893 ◽  
Author(s):  
E. MAZENGIA ◽  
M. SAMADPOUR ◽  
H. W. HILL ◽  
K. GREESON ◽  
K. TENNEY ◽  
...  
Keyword(s):  
Significant Proportion ◽  
Performance Standards ◽  
Production Method ◽  
Immunomagnetic Separation ◽  
Product Type ◽  
Most Probable Number ◽  
Probable Number ◽  
Critical Data ◽  
Data Gaps ◽  
Processed Products

Poultry have been identified as one of the major sources of salmonellosis, with estimates ranging from 10 to 22% of total cases. Despite several advances in the industry and new performance standards, the incidence of salmonellosis in the population has not declined over the last 15 years. Salmonella is pervasive in a wide variety of foods, and thus, estimating its burden resulting from specific food categories has been challenging and plagued with uncertainty due to critical data gaps. The objective of this study was to conduct a year-long market survey (1,322 samples) to help bridge the data gaps on the contamination rates and levels of Salmonella on raw poultry by product type (i.e., breast, thighs, drums, wings, and split breast) and production method (conventional versus organic). The isolates recovered were serotyped and tested for antibiotic sensitivities. A PCR method was utilized for initial screening of samples after an overnight enrichment in tryptic soy broth. Three-tube most-probable-number (MPN) assays and anti-Salmonella immunomagnetic separation methods were utilized to determine the levels of Salmonella and aid with the recovery of Salmonella species, respectively. Eleven percent of the samples were positive for Salmonella. Significant differences in percent positive rates by product type included up to a 4-fold difference in percent positive rates between establishments, ranging from 7 to 31%. Of the samples positive for Salmonella species, 94% had &lt;30 MPN/100 g. Production methods identified as organic or as not using antibiotics had significantly higher rates of recovery of Salmonella. On the other hand, all of the Salmonella isolates that were resistant to two or more antibiotics originated from conventional processing establishments where antibiotics were utilized. In addition, a significant proportion of isolates from conventionally processed products were serotypes clinically relevant to humans.

ICMSF Methods Studies. XI. Collaborative/Comparative Studies on Determination of Coliforms Using the Most Probable Number Procedure1

1979 ◽  
Vol 42 (8) ◽  
pp. 638-644 ◽  
Author(s):  
J. H. SILLIKER ◽  
D. A. GABIS ◽  
A. MAY
Keyword(s):  
Comparative Studies ◽  
Confidence Limit ◽  
Collaborative Study ◽  
The Other ◽  
Most Probable Number ◽  
Probable Number ◽  
Collaborative Studies ◽  
Different Types ◽  
Confirmatory Tests

Results of two international collaborative studies on the MPN technique for determination of coliforms in foods are reported. Three methods involving use of different presumptive and confirmatory media were compared. Results of one collaborative study conducted among 15 laboratories using eight different types of inoculated foods showed differences among the laboratories as great as 3.3 log units. The greatest difference between confirmatory tests using different media was 0.5 log units. Results of the other collaborative study conducted among five laboratories using three types of naturally contaminated foods showed differences among the laboratories as great as 1.4 log units. The greatest difference between tests using different media was 0.2 log unit. Both studies showed that the 95% confidence limit for a single value reported by a given laboratory was ± 1 log unit or ± 0.45 log unit for a mean of five values. The second study showed that a major source of variation within laboratories was between replicate aliquots. The findings are discussed in terms of their significance with respect to the monitoring of microbiological specifications for food.

Evaluation of Two Standard and Two Chromogenic Selective Media for Optimal Growth and Enumeration of Isolates of 16 Unique Bacillus Species

2017 ◽  
Vol 80 (6) ◽  
pp. 952-962 ◽  
Author(s):  
M. Shahjahan Kabir ◽  
Ying-Hsin Hsieh ◽  
Steven Simpson ◽  
Khalil Kerdahi ◽  
Irshad M. Sulaiman
Keyword(s):  
Food Poisoning ◽  
Optimal Growth ◽  
Egg Yolk ◽  
Growth Conditions ◽  
Bromothymol Blue ◽  
Culture Collection ◽  
Most Probable Number ◽  
Bacillus Species ◽  
Probable Number ◽  
Wide Range

ABSTRACTThe genus Bacillus is a group of gram-positive endospore-forming bacteria that can cause food poisoning and diarrheal illness in humans. A wide range of food products have been linked to foodborne outbreaks associated with these opportunistic pathogens. The U.S. Food and Drug Administration recommends (in their Bacteriological Analytical Manual) the use of Bacara or mannitol egg yolk polymyxin (MYP) agar plates and the most-probable-number (MPN) method for enumeration and confirmation of Bacillus cereus and related species isolated from foods, sporadic cases, outbreaks, and routine environmental surveillance samples. We performed a comparative analysis of two chromogenic media (Bacara and Brilliance) and two traditional media (MYP and polymyxin egg yolk mannitol bromothymol blue agar [PEMBA]) for the isolation and enumeration of 16 Bacillus species under modified growth conditions that included pH, temperature, and dilution factor. A total of 50 environmental, food, and American Type Culture Collection reference isolates from 16 distinct Bacillus species were evaluated. A food adulteration experiment also was carried out by artificially adulterating two baby food matrices with two isolates each of B. cereus and Bacillus thuringiensis. Our results clearly indicated that chromogenic plating media (Bacara and Brilliance) are better than conventional standard media (MYP and PEMBA) for the detection and enumeration of B. cereus in foods and other official regulatory samples. The comparison of the two chromogenic media also indicated that Brilliance medium to be more efficient and selective for the isolation of Bacillus.

Inactivation of Mycobacterium avium subsp. paratuberculosis during Cooking of Hamburger Patties

2013 ◽  
Vol 76 (7) ◽  
pp. 1194-1201 ◽  
Author(s):  
PHILIPP HAMMER ◽  
HANS-GEORG C. WALTE ◽  
SÖ NKE MATZEN ◽  
JANN HENSEL ◽  
CHRISTIAN KIESNER
Keyword(s):  
Mycobacterium Avium ◽  
Egg Yolk ◽  
Mycobacterium Avium Subsp ◽  
Most Probable Number ◽  
Heat Inactivation ◽  
Inactivation Kinetics ◽  
Bacterial Reduction ◽  
Probable Number ◽  
Mycobacterium Avium Subsp Paratuberculosis ◽  
Cooking Times

The role of Mycobacterium avium subsp. paratuberculosis (MAP) in Crohn's disease in humans has been debated for many years. Milk and milk products have been suggested as possible vectors for transmission since the beginning of this debate, whereas recent publications show that slaughtered cattle and their carcasses, meat, and organs can also serve as reservoirs for MAP transmission. The objective of this study was to generate heat-inactivation data for MAP during the cooking of hamburger patties. Hamburger patties of lean ground beef weighing 70 and 50 g were cooked for 6, 5, 4, 3, and 2 min, which were sterilized by irradiation and spiked with three different MAP strains at levels between 102 and 106 CFU/ml. Single-sided cooking with one flip was applied, and the temperatures within the patties were recorded by seven thermocouples. Counting of the surviving bacteria was performed by direct plating onto Herrold's egg yolk medium and a three-vial most-probable-number method by using modified Dubos medium. There was considerable variability in temperature throughout the patties during frying. In addition, the log reduction in MAP numbers showed strong variations. In patties weighing 70 g, considerable bacterial reduction of 4 log or larger could only be achieved after 6 min of cooking. For all other cooking times, the bacterial reduction was less than 2 log. Patties weighing 50 g showed a 5-log or larger reduction after cooking times of 5 and 6 min. To determine the inactivation kinetics, a log-linear regression model was used, showing a constant decrease of MAP numbers over cooking time.

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