Coliform and Total Bacterial Counts in Spices, Seasonings, and Condiments

1966 ◽  
Vol 49 (3) ◽  
pp. 678-680
Author(s):  
Fred Warmbrod ◽  
Linda Fry
Keyword(s):  
Food Products ◽  
Plate Count ◽  
Bacterial Counts ◽  
Coliform Count ◽  
Regulatory Program ◽  
Acid Tolerant ◽  
Aerobic Plate Count

Abstract The regulatory program of the Tennessee Food and Drug Division has been extended to include microbiological contaminants in spices, seasonings, and condiments. Samples were examined for aerobic plate count, coliform count, and acid tolerant bacteria and mold counts. Some samples gave high coliform counts which may possibly indicate contamination. A regulatory program is more meaningful if microbacteriological examinations are made on food products.

Replicate Counting Errors by Analysts and Bacterial Colony Counters

1982 ◽  
Vol 45 (3) ◽  
pp. 238-240 ◽  
Author(s):  
J. T. PEELER ◽  
J. E. LESLIE ◽  
J. W. DANIELSON ◽  
J. W. MESSER
Keyword(s):  
Dairy Products ◽  
Food Products ◽  
Plate Count ◽  
Bacterial Colony ◽  
Bacterial Counts ◽  
Standard Methods ◽  
Pasteurized Milk ◽  
Aerobic Plate Count

Replicate counting errors were computed when a plate of a sample of pasteurized milk was counted twice by one analyst and twice by two analysts. The results were used to make recommendations for revising methods for the determination of bacterial counts of milk in Standard Methods for the Examination of Dairy Products and to evaluate the counting accuracy of four bacterial colony counters used to enumerate the aerobic plate count of 14 food products.

Temperature-Independent Pectin Gel Method for Aerobic Plate Count in Dairy and Nondairy Food Products: Collaborative Study

1988 ◽  
Vol 71 (2) ◽  
pp. 343-349
Author(s):  
Jonathan N Roth
Keyword(s):  
Collaborative Study ◽  
Food Products ◽  
Raw Milk ◽  
Plate Count ◽  
Food Groups ◽  
Dairy Food ◽  
Bacterial Counts ◽  
Gel Method ◽  
Pectin Gel ◽  
Aerobic Plate Count

Abstract Ten laboratories participated in a collaborative study to compare the pectin-based plate count (PC) Redigel method with the aerobic plate count and standard plate count agar-based standard methods for the estimation of total bacterial counts in 9 different nondairy food and dairy food products. The foods were cream, homogenized milk, raw milk, cheese, raw chicken, raw oysters, frozen broccoli, flour, and spices. Each laboratory analyzed 6 samples (3 sample pairs) of each food group. Counts obtained by the pectin-based plate count and agarbased plate count methods differed significantly (P 0.05) only for homogenized milk, where the pectin gel method resulted in higher counts. The actual counts were higher in the pectin gel method in 8 of the 9 food groups. The log means for pectin gel and agar-based media, respectively, for the 9 food groups were: cream 8.106 and 7.844; homogenized milk 8.642 and 8.231; raw milk 8.711 and 8.423; chicken 7.654 and 7.645; oysters 7.201 and 7.180; broccoli 7.102 and 6.798; cheese 8.045 and 8.055; flour 4.112 and 3.988; spice 5.379 and 5.314. The repeatability standard deviations favored the pectin gel method in 6 of the 9 foods tested. The reproducibility standard deviations favored the pectin gel method in 7 of the 9 foods tested. These results strongly support the suitability of the pectin gel method as an alternative to agar-based plate count and other methods for total bacterial counts in nondairy and dairy food products. The pectin gel method has been adopted official first action.

Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

scholarly journals Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

2019 ◽  
pp. 1-9
Author(s):  
O. N. Akoma ◽  
C. M. Ononugbo ◽  
C. C. Eze ◽  
K. I. Chukwudozie ◽  
J. O. Ogwu
Keyword(s):  
Plate Count ◽  
Economic Disadvantage ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Food Borne ◽  
Bacillus Spp ◽  
Microbial Analysis ◽  
Aerobic Plate Count ◽  
And Storage ◽  
Penicillium Spp

This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis. The samples were serially diluted to 10-4 and appropriate dilutions inoculated by spread plate method into Nutrient agar, MacConkey agar and Potato Dextrose agar plates which were used for total aerobic plate count (TAPC), coliform count (CC) and fungal count respectively. The TAPC for white garri ranged from 0.78 to 3.83 log cfu/g, the coliform count ranged from no growth (NG) to 3.80 log cfu/g, while the mean fungal count ranged from 1.96 to 3.39 log cfu/g. The TAPC for yellow garri ranged from 2.04 to 3.95 log cfu/g, the coliform count ranged from NG to 3.62 log cfu/g and the fungal count ranged from 2.08 to 3.44 log cfu/g. The TAPC of fufu was within the range of 1.07 to 3.70 log cfu/g, the coliform count ranged from NG to 3.48 log cfu/g and the fungal count ranged from 1.94 to 2.78 log cfu/g. The bacteria isolated include Bacillus spp., Enterobacter spp., Pseudomonas spp., Staphylococcus aureus, Salmonella spp., Escherichia coli and Klebsiella spp. The fungi isolated from the study samples include Aspergillus niger, Cladosporium spp., Fusarium spp., Rhizopus spp., Alternaria spp., Montospora spp., and Penicillium spp. The pH of the samples ranged from 4.02 to 4.96 in white garri, 4.02 to 4.99 in yellow garri, and 5.02 to 6.44 in fufu. Findings showed that these widely consumed fermented (ready-to-eat) cassava products presents (may represent) a serious risk and route for transmission of food borne pathogens to consumers and generally huge economic disadvantage to food handlers. Improving manufacturing, packaging and storage practices in garri production and for public health purposes are strongly encouraged.

scholarly journals Analysis of the Microbial Quality of Locally Consumed Palm Wine Sold in Elele Community of Rivers State Nigeria

2021 ◽  
pp. 62-69
Author(s):  
I. M. Ikeh ◽  
B. C. Anele ◽  
C. C. Ukanwa ◽  
S. O. Njoku
Keyword(s):  
Escherichia Coli ◽  
Mean Value ◽  
Plate Count ◽  
Dilution Method ◽  
Palm Wine ◽  
Coliform Count ◽  
Aerobic Plate Count ◽  
Bacteria And Fungi ◽  
Nutritive Composition ◽  
Rivers State

Palm wine is generally consumed due to its nutritive composition to the human body system particularly when fresh and unfermented state. A total of 20 Palm wine samples obtained from two different locations in Elele community of Rivers state, were analyzed for their microbiological qualities. A ten-fold serial dilution method was used. For Total Aerobic Plate Count (TAPC) nutrient agar was used, MacConkey for coliform count (CC), Eosin methylene blue for Escherichia coli count (EC), and Potato dextrose agar for the fungal count. Microbial counts in the palm wine sold in the drinking bar were higher than that of the palm wine tapper.  TAPC, the sample from the drinking bar has a mean value (6.73+ 0.22 log10cfu/ml) which was higher than the value obtained from the palm wine tapper (6.70+0.15log10cfu/ml). The coliform count of palm wine from the drinking bar was (6.57+ 0.10log10cfu/ml) but not significantly different from those with minimum counts (6.56+ 0.9log10cfu/ml) obtained from the tapper. Escherichia coli of palm wine from drinking bar were (5.73+ 0.23 log10cfu/ml) which were higher than (5.71+ 0.18 log10cfu/ml). The Fungal counts of palm wine sampled from the drinking bar were higher but not significantly different from those obtained from the tapper. Bacteria isolated from the two respective palm wines sampled included Staphylococcus spp 50% and 30% respectively, Klebsiella spp 20% and 30% respectively, Proteus spp 40% and 10% and 30% respectively, Aspergillus spp 30% ,  10% and Saccharomyce cerevisae 20% and 30% respectively. For the analysis of variance, bacteria and fungi count was not significant. Consumers of palm wine are advised to purchase the product from the tapper to reduce the chances of contamination.

An Evaluation of Sampling Methods for the Detection of Escherichia coli and Salmonella on Turkey Carcasses

2005 ◽  
Vol 68 (1) ◽  
pp. 34-39 ◽  
Author(s):  
J. M. McEVOY ◽  
C. W. NDE ◽  
J. S. SHERWOOD ◽  
C. M. LOGUE
Keyword(s):  
Escherichia Coli ◽  
Breast Tissue ◽  
Sampling Methods ◽  
Skin Tissue ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Bacterial Counts ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count

The efficacy of rinse, excision, and swab methods for the microbiological analysis of prechill turkey carcasses was investigated. Aerobic plate counts from a 50-cm2 area of the breast sampled by excision and by swabbing were compared. Escherichia coli and Salmonella recoveries were determined from turkeys sampled by a carcass rinse (CR), a modified rinse with the carcass supported in a swing (MCR), a two-site swab of 50 cm2 at the back and thigh (2S), a one-site swab of 50 cm2 beneath the wing (1S), a whole-carcass swab of the inner and outer carcass surface (WS), and excision of 25 g of neck skin tissue (NE). The effect of diluent volume (25, 50, and 100 ml) on E. coli counts from swab samples was also assessed. The aerobic plate count from breast tissue sampled by excision was greater than that by swabbing (P < 0.05). E. coli recoveries by the MCR method were similar to those by CR. E. coli counts from 1S and WS samples were higher when swabs were stomached in 50 rather than 25 ml of diluent (P < 0.05). For swabs stomached in 50 ml of diluent, E. coli recoveries by the MCR, 2S, 1S, and WS methods were similar. For swabs stomached in 50 ml of diluent, Salmonella recoveries by the WS and MCR methods were higher than those by the 2S and 1S methods. Excision was more effective than swabbing for obtaining total bacterial counts from reduced turkey carcass areas. Whole-carcass sampling by rinsing or swabbing is necessary for optimum Salmonella recovery. Sampling a reduced area of the carcass is sufficient for E. coli analysis.

Evaluation of the MC-Media Pad® Rapid Aerobic Count Device for the Enumeration of Total Aerobic Counts in a Variety of Foods: Collaborative Study, First Action Official MethodSM 2019.02

2020 ◽  
Vol 103 (5) ◽  
pp. 1318-1325
Author(s):  
Benjamin Bastin ◽  
Nicole Klass ◽  
Erin Crowley ◽  
James Agin ◽  
Charlotte Lindhardt ◽  
...  
Keyword(s):  
Confidence Intervals ◽  
Collaborative Study ◽  
Food Products ◽  
Plate Count ◽  
Contamination Level ◽  
Microbial Count ◽  
Reference Methods ◽  
The Difference ◽  
Aerobic Plate Count ◽  
Inspection Service

Abstract Background The MC-Media Pad® Rapid Aerobic Count (RAC) is a ready-to-use culture device combining a test pad coated with medium and water absorption polymers that are designed for the rapid quantification of total aerobic bacteria in food products. Objective The MC-Media Pad RAC was compared to the U.S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook, Chapter 3.02: Quantitative Analysis of Bacteria in Foods as Sanitary Indicators for raw ground pork and the Standard Methods for the Examination of Dairy Products, Chapter 6: Microbial Count Methods for yogurt drink. Method The candidate method was evaluated against the reference methods using a paired study design in a multi-collaborator study, following the current AOAC INTERNATIONAL Official Methods of AnalysisSM Appendix J guidelines. Three target contamination levels (low, medium, and high) were evaluated. MC-Media Pad RAC devices were enumerated after 24 and 48 h of incubation. Results Plate counts obtained by both methods were log10-transformed and the difference of means (including 95% confidence intervals), repeatability SD, and reproducibility SD were determined for each contamination level. All 95% confidence intervals for mean difference fell easily within ±0.10, the performance requirement being ±0.5. Conclusion The MC-Media Pad RAC (for both 24 and 48 h) and both reference methods for each contamination level were therefore shown to be equivalent, with 97.5% confidence. Highlights The new method offers a convenient alternative to the reference methods for detection of aerobic plate count in food products, yielding reliable and comparable results in 24 or 48 h compared to 48 h for the reference methods.

Microbial Aspects of Mechanical Tenderization of Beef

1979 ◽  
Vol 42 (12) ◽  
pp. 971-973 ◽  
Author(s):  
M. RACCACH ◽  
R. L. HENRICKSON
Keyword(s):  
Staphylococcus Aureus ◽  
Bacterial Population ◽  
Vacuum Packaging ◽  
Plate Count ◽  
Conveyer Belt ◽  
Bacterial Counts ◽  
Aerobic Plate Count ◽  
And Storage

The exterior parts of mechanically tenderized outside and inside rounds and rib eye had an aerobic plate count (22 C) in the range of 1.0 × 101 to 1.5 × 104/g. The aerobic plate count of the interior parts of the same subprimal cuts was 1.0 × 101/g. Cleaning and sanitizing the tenderizer with an iodine-based sanitizer (25 ppm titratable iodine) decreased the bacterial population of both the conveyer belt and blades from 1.0 × 103 to < 1.0 × 101/cm2 or two blades (surface are area of 119.4 cm2) respectively. Clostridium petfringens and Salmonella were not detected from the exterior and interior parts of the tenderized outside round. Staphylococcus aureus, total Enterobacteriaceae and the coliform group were each at a level of < 1.0 × 101/g. Vacuum packaging of tenderized outside round and storage at 16 C for 18–20 h did not significantly (P < 0.05) increase either the aerobic or anaerobic bacterial counts.

Inhibition of Growth of Pathogenic Bacteria in Raw Milk by Legume Protein Esters

2011 ◽  
Vol 74 (9) ◽  
pp. 1475-1481 ◽  
Author(s):  
SAMIR MAHGOUB ◽  
ALI OSMAN ◽  
MAHMOUD SITOHY
Keyword(s):  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Soybean Protein ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Coliform Count ◽  
Legume Proteins ◽  
Aerobic Plate Count

Protein isolates from soybean and chickpea, as well as their methylated esters, were tested for their inhibitory action against the propagation of pathogenic bacteria in raw milk during its storage either at room temperature or under refrigeration. Raw milk was inoculated with a mixed culture of Listeria monocytogenes Scott A and Salmonella enterica serovar Enteritidis strain PT4 at ca. 2 log CFU ml−1. Aerobic plate count, coliform count, and presumptive E. coli in raw milk treated with esterified legume proteins were inhibited by 2 to 3 log relative to a control after 6 to 8 days of storage at 4°C. At room temperature, bacterial populations (aerobic plate count, coliform count, and presumptive E. coli) in raw milk treated with esterified legume proteins were inhibited by ca. 1.5 to 1.6 log relative to the control after 12 h. Supplementation of raw milk with esterified soybean protein could significantly inhibit the counts of the two inoculated pathogens (L. monocytogenes Scott A and Salmonella Enteritidis PT4), which were initially inoculated at ca. 2 log CFU ml−1, by ca. 2.4 log and 1.6 log CFU ml−1, respectively, on day 8 of storage under cold conditions. Corresponding reductions amounting to 2.7 and 1.8 log CFU ml−1 were observed after 12 h of storage at room temperature. Supplementation of raw milk with esterified soybean protein (0.5%) reduced the maximum level of titratable acidity to 0.21 and maintained the pH level at 6.4 after 8 days of storage under cold conditions as compared with 4 days for untreated raw milk. Similar results were observed when raw milk was stored at room temperature for 10 h.

scholarly journals Assessment of Microbiological Quality Associated with Ready- to- Eat Bush Meat Sold at Rumuokoro Market in Rivers State

2021 ◽  
pp. 14-19
Author(s):  
I. M. Ikeh ◽  
B. C. Anele ◽  
U. A. Ogbodo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Plate Count ◽  
Pseudomonas Spp ◽  
Coliform Count ◽  
Significant Difference ◽  
Bacillus Spp ◽  
Bush Meat ◽  
Aerobic Plate Count ◽  
Rivers State

The study was carried out to investigate the Microbiological quality of microorganisms associated with ready-to-eat bush meat sold at Rumuokoro market in Rivers state. Totally 24 samples were collected and analyzed using different media such as Nutrient agar for Total aerobic plate count (TAPC), MacConkey agar for the coliform count, Eosin methylene blue for Escherichia coli (EC), and Potato Dextrose Agar for Fungal count (FC) and ten (10) fold serial dilution was used. Staphylococcus spp, Pseudomonas spp, Bacillus spp, and Escherichia coli were isolated. The total aerobic plate count (TAPC), E. coli count (EC)-Coliform count (CC), and Fungal count (FC) isolated from antelope were higher when compared to grass-cutter so there was a significant difference (P <0.005). The occurrence of Staphylococcus aureus isolated from antelope (26.9%) was higher when compared to grass- cutter (25.0%). However the occurrence of Pseudomonas spp and Bacillus spp isolated from Antelope (23.1% and 30.8%) were higher when compared to grass- cutter (12.5% and 18.5%) while the occurrence of the above organisms isolated on both Antelope is significantly difference (P<0.005) from grass cutter. But the occurrence of Aspergillus spp and Penicillium spp were higher in grass cutter sample (57.1%) and (42.9%) compared to antelope (55.6%) and (44.4%) respectively, although the mean difference was statistically significant (P<0.005) so there was significant difference. It is hereby recommended that most handlers should always wash hands before and after handling the meat as improper hand washing is the number one cause of food borne illness. Consumers of such meat should learn food hygiene practices such as, soaking the meat in warm salt solution, proper washing and well cooked before consumption.

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