scholarly journals An investigation of the bacteriological quality of retail vanilla slices

1977 ◽  
Vol 78 (3) ◽  
pp. 387-394 ◽  
Author(s):  
J. A. Pinegar ◽  
J. D. Buxton
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Milk Powder ◽  
Food Poisoning ◽  
Colony Count ◽  
The West ◽  
E Coli ◽  
Metropolitan County ◽  
And Storage

SUMMARYOne hundred and thirty-three vanilla slices, purchased from shops in the West Yorkshire Metropolitan County, were examined to determine the numbers and types of bacteria present at the time of purchase. The surface colony count at 37 °C was > 103/g in 67/133 (50%) of the samples examined,Bacillus cereusbeing found at that concentration in 21·8%, coliform bacilli includingE. coliin 5·3%,Staphylococcus aureusin 3·0% andStreptococcus faecalisin 0·8%. Thirty-four strains ofB. cereuswere serotyped and 11 (32%) of these were typable with the sera available.Preparation of custard mixes in the laboratory suggests that the milk or milk powder used in the mix may be the major source ofB. cereusin the final product. Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.

Microbiological Quality of Dry Dessert Mixes Sold in Canada

1987 ◽  
Vol 50 (2) ◽  
pp. 136-140 ◽  
Author(s):  
D.W. WARBLTRTON ◽  
P.I. PETERKIN ◽  
G.A. JARVIS ◽  
K.F. WEISS ◽  
G. RIEDEL
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Practical Consideration ◽  
Bacteriological Quality

A study done in 1977–1978, assessed the bacteriological quality of five types of dry desserts including starch-, gelatin- and rennet- based products. One hundred and ninety-seven lots were randomly selected across Canada and analyzed for aerobic colony count, aerobic sporeformers, Bacillus cereus, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. Micro-biological and practical consideration do not warrant the establishment of standards or guidelines for such products at this time.

scholarly journals An assessment of the microbiological quality of liver-based pâté in England 2012–13: comparison of samples collected at retail and from catering businesses

2017 ◽  
Vol 145 (8) ◽  
pp. 1545-1556 ◽  
Author(s):  
J. McLAUCHLIN ◽  
F. JØRGENSEN ◽  
H. AIRD ◽  
A. CHARLETT ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Standard Methods ◽  
E Coli ◽  
Three Samples ◽  
Common Causes ◽  
Coagulase Positive Staphylococci

SUMMARYThe purpose of this study was to investigate the microbiological quality of liver pâté. During 2012–13, a total of 870 samples, unrelated to the investigation of food-poisoning outbreaks, were collected either at retail (46%), catering (53%) or the point of manufacture (1%) and were tested using standard methods to detect Salmonella spp. or Campylobacter spp., and to enumerate for Listeria spp., including Listeria monocytogenes, Clostridium perfringens, coagulase-positive staphylococci including Staphylococcus aureus, Bacillus spp., including Bacillus cereus, Escherichia coli, Enterobacteriaceae, and aerobic colony counts (ACCs). Seventy-three percent of samples were of satisfactory microbiological quality, 18% were borderline and 9% unsatisfactory. Salmonella spp. or Campylobacter spp. was not recovered from any sample. The most common causes of unsatisfactory results were elevated ACCs (6% of the samples) and high Enterobacteriaceae counts (4% of samples). The remaining unsatisfactory results were due to elevated counts of: E. coli (three samples); B. cereus (one sample at 2·6 × 105 cfu/g); or L. monocytogenes (one sample at 2·9 × 103 cfu/g). Pâté from retail was less likely to be contaminated with L. monocytogenes than samples collected from catering and samples from supermarkets were of significantly better microbiological quality than those from catering establishments.

Microbiological Profile and Storage Temperatures of Egyptian Rice Dishes

1985 ◽  
Vol 48 (1) ◽  
pp. 39-43 ◽  
Author(s):  
M. R. EL-SHERBEENY ◽  
M. FAHMI SADDIK ◽  
HEKMAT EL-SAID ALY ◽  
FRANK L. BRYAN
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Colony Count ◽  
Temperature Range ◽  
Cooked Rice ◽  
Microbiological Profile ◽  
And Storage ◽  
Storage Temperatures

Cooked rice and other dishes containing rice (172 samples) were tested for aerobic colony count (30°C), Salmonella, Shigella, Staphylococcus aureus, and presumptive Bacillus cereus. Salmonella was isolated from a sample of Oriental rice that was prepared in a five-star hotel kitchen. Shigella was isolated from a sample of boiled rice from a four-star hotel kitchen. Nineteen percent of the samples were contaminated by S. aureus, and 73% of these contained more than 103/g. Forty percent of the samples were contaminated by B. cereus, 31% of these contained more than 103/g. Rice was more frequently stored at safe temperatures (>55°C) in four- and five-star hotels than in any other type of establishment or that which was sold by street venders. Aerobic colony counts (30°C) per g were usually quite low when rice was held at temperatures of 55°C or higher. These counts generally became progressively higher as the temperature decreased, often reaching quantities exceeding 106 when temperatures were 44°C or below. This was particularly so when the temperature range was 25–34°C. These counts were lower for fried and Oriental rice than for boiled rice, rice and vegetables, kushari (a mixture of rice, macaroni and lentils), and rice and shirea (thin, wheat macaroni).

Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada

1988 ◽  
Vol 51 (5) ◽  
pp. 397-401 ◽  
Author(s):  
J. M. FARBER ◽  
S. A. MALCOLM ◽  
K. F. WEISS ◽  
M. A. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
National Survey ◽  
Microbiological Quality ◽  
Colony Count ◽  
International Commission ◽  
E Coli

A national survey was conducted to determine the overall microbiological quality of fresh and frozen breakfast-type sausages manufactured in Canada. Fresh (61 lots; 55 producers) and frozen (62 lots; 35 producers) were analyzed for aerobic colony counts (ACCs), coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. There was wide variation in aerobic colony count values, but most were in the range of 104 to 107 CFU/g. Detectable levels of E. coli and S. aureus were found in at least one-third of all fresh and frozen sausages. In addition, Salmonella was detected in 14.8% of lots of fresh sausages and 6.5% of lots of frozen sausages. Frozen sausages generally had lower microbial loads than fresh ones. Although no standards or guidelines for breakfast-type sausages are available from the International Commission on Microbiological Specifications for Foods (ICMSF), guidelines published in the literature were applied to ACCs, coliforms and S. aureus for both fresh and frozen sausages.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

Food Poisoning Potential of Artificially Contaminated Vacuum Packaged Sliced Ham in Sandwiches1

1981 ◽  
Vol 44 (6) ◽  
pp. 430-434 ◽  
Author(s):  
JAMES E. STEELE ◽  
MICHAEL E. STILES
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Microbial Competition ◽  
Growth And Survival ◽  
E Coli ◽  
Enteropathogenic Bacteria ◽  
Test Conditions ◽  
And Staphylococcus Aureus

Ham sandwiches inoculated with a mixture of five enteropathogenic bacteria, Bacillus cereus, Clostridium perfringens. Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, were held at 30, 21 and 4 C for up to 24 h. Food poisoning potential was judged by the growth and survival of the inoculated pathogens. Major differences were observed between new and old (30 days of storage at 4 C) ham samples. On new ham, all enteropathogens were able to grow except C. perfringens, whereas on old ham, with high microbial competition. the pathogens survived but did not grow. Severe storage temperature abuse was necessary to develop a food poisoning potential in new ham samples. The safety of old ham was attributed to the competitive microflora that grew in the ham during storage at 4 C for 30 days. Infective pathogens, E. coli and S. typhimurium, either survived or increased in numbers under all test conditions. The safety of vacuum packaged sliced ham for use in sandwiches, in its present market form, was indicated by these studies.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

scholarly journals Sequence Analysis of Inducible Prophage phIS3501 Integrated into the Haemolysin II Gene of Bacillus thuringiensis var israelensis ATCC35646

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Bouziane Moumen ◽  
Christophe Nguen-The ◽  
Alexei Sorokin
Keyword(s):  
Staphylococcus Aureus ◽  
Sequence Analysis ◽  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Genomic Organization ◽  
Food Poisoning ◽  
Complete Sequence ◽  
Bacterial Host ◽  
Regulation Of Synthesis ◽  
Selection For

Diarrheic food poisoning by bacteria of the Bacillus cereus group is mostly due to several toxins encoded in the genomes. One of them, cytotoxin K, was recently identified as responsible for severe necrotic syndromes. Cytotoxin K is similar to a class of proteins encoded by genes usually annotated as haemolysin II (hlyII) in the majority of genomes of the B. cereus group. The partially sequenced genome of Bacillus thuringiensis var israelensis ATCC35646 contains several potentially induced prophages, one of them integrated into the hlyII gene. We determined the complete sequence and established the genomic organization of this prophage-designated phIS3501. During induction of excision of this prophage with mitomycin C, intact hlyII gene is formed, thus providing to cells a genetic ability to synthesize the active toxin. Therefore, this prophage, upon its excision, can be implicated in the regulation of synthesis of the active toxin and thus in the virulence of bacterial host. A generality of selection for such systems in bacterial pathogens is indicated by the similarity of this genetic arrangement to that of Staphylococcus aureus  β-haemolysin.

scholarly journals The survival and growth ofBacillus cereusin boiled and fried rice in relation to outbreaks of food poisoning

1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Time ◽  
Aqueous Suspension ◽  
Food Poisoning ◽  
Optimum Temperature ◽  
Cooked Rice ◽  
Survival And Growth ◽  
And Storage

SummaryA number of outbreaks of food poisoning attributed toBacillus cereushave been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ‘take-away’ shops.Tests were made to assess the heat resistance ofB. cereusspores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4–55° C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores ofB. cereussurvived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30° and 37° C. and growth also occurred during storage at 15° and 43° C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15–50° C.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of <50,000/g, yeast and mold counts of <500/g, S. aureus counts of <100/g, coliform counts of <50/g, E. coli counts of <10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

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