Microbial Hazards Associated with Bean Sprouting

1982 ◽  
Vol 65 (2) ◽  
pp. 241-248 ◽  
Author(s):  
Wallace H Andrews ◽  
Philip B Mislivec ◽  
Clyde R Wilson ◽  
Verneal R Bruce ◽  
Paul L Poelma ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Before And After ◽  
Alternaria Species ◽  
Aerobic Plate Count ◽  
Yeasts And Molds ◽  
Mold Count ◽  
Total Yeast

Abstract The behavior of microorganisms was studied in mung beans and alfalfa seeds before and after germination in modified, commercially available bean-sprouting kits. The microorganisms were enumerated by the aerobic plate count (APC) and by total yeast and mold count procedures. Salmonella species were artificially inoculated into selected samples and were enumerated by the most probable number (MPN) method. After germination of the beans or seeds into mature sprouts, significant increases were noted in APCs and in MPN values of Salmonella species. Although counts of yeasts and molds did not increase significantly after germination, these samples showed an increase in toxic Aspergillus flavus and potentially toxic Alternaria species. The presence of toxic Penicillium cyclopium molds also increased substantially in 5 samples of a single brand of mung beans. Analysis of selected sprout samples, however, showed no presence of aflatoxin.

Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended With Soy Protein After 3 and 10 Days of Refrigerated Storage1,2

1978 ◽  
Vol 41 (8) ◽  
pp. 647-653 ◽  
Author(s):  
JAMES F. FOSTER ◽  
RICHARD C. HUNDERFUND ◽  
JAMES L. FOWLER ◽  
JOHN T. FRUIN ◽  
LINDA S. GUTHERTZ
Keyword(s):  
Soy Protein ◽  
Ground Beef ◽  
Microbial Populations ◽  
Plate Count ◽  
Most Probable Number ◽  
Bacterial Populations ◽  
Probable Number ◽  
Fecal Streptococcus ◽  
Large Numbers ◽  
Aerobic Plate Count

A survey of the microbial populations of 31 samples of ground beef (GB), textured soy protein (TSP), and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was done. Analyses included aerobic plate count (APC), psychrotrophic plate count (PPC), coliform Most Probable Number (CMPN) and plate determinations (CPC), Escherichia coli MPN (EMPN) and plate determinations (EPC), Staphylococcus aureus MPN, and fecal streptococcus plate count. Statistical analyses of data from the enumeration procedures showed significant increases in the total microbial flora after 10 days of storage. PPCs were significantly higher than APCs. CMPNs were significantly higher than CPCs for GB and SGB. The EMPNs were significantly higher than EPCs in SGB only. These products contained a variety of microorganisms many in large numbers; however if properly handled and cooked before consumption, these products should present no public health problems.

A Microbial Survey of Various Fresh and Frozen Seafood Products

1977 ◽  
Vol 40 (5) ◽  
pp. 300-303 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
JOHN DACEY
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Microbiological Quality ◽  
Retail Store ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Seafood Products ◽  
Aerobic Plate Count ◽  
Fresh Products

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 103/g to 9.3 × 104/g for the frozen products and from 7.8 × 104/g to 2.7 × 108/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 103/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli. while 7.9% were positive for Staphylococcus aureus. Two percent of the samples contained Clostridium perfringens. Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.

Fungi in Foods

1975 ◽  
Vol 38 (12) ◽  
pp. 745-746 ◽  
Author(s):  
J. A. KOBURGER ◽  
A. R. NORDEN
Keyword(s):  
Food Samples ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Plate Count Agar ◽  
Yeasts And Molds ◽  
Surface Plate

It was possible to compare recovery of yeasts and molds from 30 food samples by three methods, employing plate count agar and broth with added antibiotics. Although the pour plate and surface plate methods gave comparable results, the Most Probable Number (MPN) procedure consistently yielded the highest counts. With some of the samples, the MPN method was the only one in which recovery occurred. It thus appears that this procedure is practical for detection of fungi and may be of use in survey work or when analyzing foods containing low numbers of microorganisms.

Microbiological Methods for Examination of Frozen and/or Prepared Foods

1966 ◽  
Vol 49 (2) ◽  
pp. 276-281
Author(s):  
Bernard F Surkiewicz
Keyword(s):  
Statistical Evaluation ◽  
Collaborative Study ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Microbiological Methods ◽  
Microbiological Examination ◽  
Aerobic Plate Count ◽  
Sanitary Conditions

Abstract A method for the microbiological examination of frozen and/or prepared foods as an index to the sanitary conditions under which the food was produced and/or stored was subjected to collaborative study. The method encompasses four determinations: aerobic plate count, the MPN (most probable number) of coliforms, the MPN of E. coli, and the numbers of S. aureus. Subdivisions of custard pie filling, some inoculated with E. coli, A. aerogenes, or S. aureus, were examined by four laboratories. Statistical evaluation of the results indicated that the method gives essentially equivalent results from laboratory to laboratory. It is recommended that the method be adopted as official, first action.

Microbiological Survey of Selected Imported Spices and Associated Fecal Pellet Specimens

1989 ◽  
Vol 72 (4) ◽  
pp. 632-637 ◽  
Author(s):  
Felicia B Satchell ◽  
Verneal R Bruce ◽  
Geraldine Allen ◽  
Wallace H Andrews ◽  
Harriet R Gerber
Keyword(s):  
Fecal Pellet ◽  
Test Sample ◽  
Plate Count ◽  
Most Probable Number ◽  
Fecal Pellets ◽  
Probable Number ◽  
E Coli ◽  
Black And White ◽  
Apparent Relationship ◽  
Aerobic Plate Count

Abstract A microbiological survey was performed on 4 selected imported spices: black peppercorns, white peppercorns, coriander, and fennel seed. Aerobic plate count values ranged from 104 to 107 colonyforming units (CFU)/g for black and white peppercorns and from 103 to 105 CFU/g for coriander and fennel seed. Combined results of the 3-tube most probable number procedure and the API 20E kit indicated the presence of Escherichia coli in 4 test samples of black peppercorns, 1 test sample of white peppercorns, and 1 test sample of coriander. Two test samples of black peppercorns were positive for Salmonella contamination. Among the various Enterobacteriaceae isolated from the spices, Enterobacter cloacae and Klebsiella pneumoniae were found most frequently in all spice types. Of 18 mammalian and avian fecal pellets removed from the spices and analyzed microbiologically, E. coli was found in only 2 pellet specimens. There was no apparent relationship between the enteric microflora found in spices and those found in the fecal pellets.

Bacteriological Quality of Delicatessen Foods: Are Standards Needed?

1975 ◽  
Vol 38 (6) ◽  
pp. 347-353 ◽  
Author(s):  
PAUL J. PACE
Keyword(s):  
Production Unit ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Central Production ◽  
Low Levels ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci ◽  
Retail Establishments

Surveillance of seven types of delicatessen salads (chicken, egg, ham, macaroni, American potato, shrimp, and tuna) was conducted from March through July, 1974. Liver spread and sandwich spread were included in the sampling. Products were obtained from approximately 150 retail establishments. A separate surveillance of one central production unit and approximately 18 retail establishments, which it supplied, was also conducted. Twenty six percent to 85% of samples of products obtained from general retail outlets had aerobic plate count (APC) values of less than 100,000 per gram. Thirty six percent to 79% had coliform Most Probable Number (MPN) levels of less than 100 per gram, while 83 to 100% contained less than 10 Escherichia coli per gram. Some samples of each of the products contained low numbers of coagulase-positive staphylococci. Seventy one per cent to 96% of samples of various products, obtained from a central production unit, yielded APC values of less than 100,000 per gram. Forty five percent to 94% had coliform MPN values of less than 100 per gram. Two of six products contained low levels of coagulase-positive staphylococci in 9% and 2% of the samples examined.

Microbiological Quality and Incidence of Salmonella on Cherry Tomatoes at Retail in Querétaro, México

2018 ◽  
Vol 81 (4) ◽  
pp. 614-618 ◽  
Author(s):  
MARLA G. LEAL-CERVANTES ◽  
SOFÍA M. ARVIZU-MEDRANO ◽  
RAMÓN MARTÍNEZ-PENICHE ◽  
NANCI E. MARTÍNEZ-GONZÁLES ◽  
MONTSERRAT HERNÁNDEZ-ITURRIAGA
Keyword(s):  
Sampling Site ◽  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Local Markets ◽  
Total Coliforms ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Cherry Tomatoes

ABSTRACT Multiple outbreaks related to Salmonella in tomatoes require an evaluation of the risk associated with cherry tomatoes due to the increase in its production, consumption, and marketing in Mexico's central region. The purpose of this study was to determine the microbial quality of cherry tomatoes obtained from two retail sale points (supermarkets and local markets). Cherry tomato samples (333) were collected from four supermarkets and from four local markets, and the contents of aerobic plate count, molds and yeasts, total coliforms, and Escherichia coli were quantified; the presence of Salmonella was simultaneously determined. The median values of the microbial populations were obtained, and the data were analyzed per the sampling site by using the Wilcoxon and Kruskal-Wallis tests. The median of aerobic plate count content in tomatoes obtained from supermarkets ranged between 2.2 and 4.4 log CFU/g, and in markets from 2.9 to 4.8 log CFU/g. For molds and yeasts, the tomatoes from supermarkets (2.0 to 4.1 log CFU/g) and markets (1.5 to 4.5 log CFU/g) showed similar contents. Regardless of the sampling site, the values of total coliforms were very low, ranging from 1.0 to 1.8 log CFU/g. E. coli was detected in 5.4 and 20.1% of samples from supermarkets and markets, respectively; in both sites, the content was low (0.3 to 5.8 most probable number per g). The incidence of Salmonella was 14.1% in supermarkets and 7.8% in local markets. The results obtained from this investigation highlight the elevated risk for consumer health associated with the ingestion of cherry tomatoes.

Microflora of Minimally Processed Frozen Vegetables Sold in Gaborone, Botswana

2006 ◽  
Vol 69 (11) ◽  
pp. 2581-2586 ◽  
Author(s):  
TINNA A. MANANI ◽  
ERNEST K. COLLISON ◽  
SISAI MPUCHANE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Population Distribution ◽  
Cold Chain ◽  
Plate Count ◽  
Most Probable Number ◽  
Minimally Processed ◽  
Probable Number ◽  
The Mean ◽  
Yeasts And Molds

Two hundred samples of minimally processed, frozen, and prepacked potato chips, peas, corn, and a variety of combined vegetables from supermarkets in Gaborone, Botswana, were examined microbiologically. Determination of aerobic mesophilic plate count, aerobic psychrotrophic plate count, lactic acid bacteria, yeasts and molds, coliforms, Listeria spp., and Staphylococcus aureus were done. Chips had the lowest mean log values for all of the microorganisms enumerated except yeasts and molds. The mean log values for single vegetables ranged from 3.6 to 9.1, 3.4 to 8.9, 2.9 to 5.6, and 2.1 to 6.5 log CFU/g aerobic mesophilic plate count, aerobic psychrotrophic plate count, lactic acid bacteria, and yeasts and molds, respectively. The microbial profiles of peas and corn were almost similar (P < 0.001). The mean values for combined vegetables were clustered within 4.6 and 5.4 and 4.2 and 5.2 log CFU/g aerobic mesophilic plate count and aerobic psychrotrophic plate count, respectively. All of the vegetables had a coliform population distribution ranging from 0 to <104 most probable number per g. The predominant gram-negative bacteria isolated included members of Enterobacteriaceae and Pseudomonaceae (86.2%). Escherichia coli was not detected in all of the samples. The organisms isolated included those responsible for spoilage in frozen vegetables, namely Pseudomonas, Klebsiella, Corynebacterium, lactic acid bacteria, and Flavobacterium. The predominant lactic acid bacteria were Lactobacillus spp. (55.9%). Other spoilage organisms were yeasts, and Cryptococcus spp. (55.4%) was predominant. Pathogens, namely Listeria monocytogenes, were also isolated at a rate of 2 to 10%, of which 4% was from corn, 2% each from peas and country crop, and 10% from stir-fry. Bacillus cereus was also isolated and accounted for 7.7% of the microorganisms from corn. S. aureus was isolated from all of the vegetables. Enterotoxigenic strains were from corn, peas, mixed vegetables, and stir-fry, and all of them produced enterotoxin A. In addition, the isolates from stir-fry vegetables also produced enterotoxins B and C. The study reveals the presence of pathogens and emerging opportunistic pathogens in the ready-to-use or ready-to-eat vegetables. If E. coli is the only indicator for safety and acceptability, consumers may be exposed to foodborne diseases. Inclusion of other groups as indicator organisms is suggested. Retailers are urged to invest in standby generators to maintain the cold chain.

scholarly journals Uji Cemaran Mikroba Pada Air Yang Digunakan Untuk Mencuci Peralatan Makan Oleh Pedagang Kaki Lima di Sekitar UIN Sunan Ampel Surabaya

2021 ◽  
Vol 5 (2) ◽  
pp. 101-115
Author(s):  
Fahimatul Ula ◽  
Misbakhul Munir ◽  
Hanik Faizah
Keyword(s):  
Escherichia Coli ◽  
Water Sample ◽  
Plate Count ◽  
Most Probable Number ◽  
Food Hygiene ◽  
Street Vendors ◽  
Probable Number ◽  
Total Plate Count ◽  
Before And After ◽  
Mpn Test

The condition of eating places such as street vendors will determine the level of food hygiene, including the water used to wash food utensils. This study aimed to determine the number of microbes and identify Escherichia coli and Salmonella sp. on the water that was used to wash tableware by street vendors around UIN Sunan Ampel Surabaya. Water samples before and after being used to wash tableware were obtained from 4 street vendors. The number of microbes in the sample was tested by the Total Plate Count (TPC) and Most Probable Number (MPN) methods, Escherichia coli was identified using Eosin Methylene Blue Agar (EMB) media, and Salmonella sp. was identified using Salmonella-Shigella agar (SSA) and Triple Sugar Iron agar (TSIA) media. Based on the results of TPC test, the water sample before being used to wash tableware had the lowest and highest values that were 3.0 x 102 Cfu/ml and 9.8 x 105 Cfu/ml, respectively, while the water sample after being used to wash tableware had the lowest and highest values that were 4.0 x 102 Cfu/ml and 3.5 x 105 Cfu/ml, respectively. In the MPN test, the water sample before being used to wash tableware had the lowest and highest values that were 15/100ml and 26 100/ml, respectively, while the water sample after being used to wash tableware had the lowest and highest values that were 72/100 ml and 271/ 100 ml, respectively. Escherichia coli was detected in all samples 1&3 while in sample 2 Escherichia coli was detected in the water before it was detected the genus Enterobacter and in samples 4 the genus Enterobacter was detected and all samples water used to wash tableware of street vendors was positive for Salmonella.

Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat1

1981 ◽  
Vol 44 (2) ◽  
pp. 139-143 ◽  
Author(s):  
G. A. MCKINLEY ◽  
J. S. AVENS
Keyword(s):  
Plate Count ◽  
Most Probable Number ◽  
Processing Plant ◽  
Microbial Quality ◽  
Probable Number ◽  
E Coli ◽  
Turkey Meat ◽  
Aerobic Plate Count ◽  
Meat Samples

The microbial quality of ground and comminuted turkey meat was examined using raw meat and meat after two cooking times. Eight triplicate samples were obtained from a commercial processing plant over an 8-month period and analyzed for aerobic plate count (APC), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella. The APC for 29%of the raw ground and 0% of the raw comminuted turkey meat samples was greater than 5.0 × 106/g. Raw ground and comminuted meat yielded a mean coliform most probable number (MPN) of 2.2 × 102 and 6.2 × 102/g respectively. Mean E. coli MPNs per gram were 12 for raw ground and 49 for raw comminuted meat. Twenty-five percent of the 24 raw ground samples, and 46% of the comminuted samples exceeded 50 E. coli MPN/g. S aureus was isolated from 25% of the raw ground and 54% of raw comminuted samples. Salmonellae were isolated from 8% of the raw ground samples and 12% of raw comminuted samples. C. perfringens was isolated from 50 and 55% of 40 ground and 40 comminuted meat samples, respectively. Cooking reduced the microbial numbers and isolation frequency from all samples.

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