EFFECT OF PROCESSING, DISTRIBUTION AND STORAGE ON Vibro Parahaemolyticus AND BACTERIAL COUNTS OF OYSTERS (Crassostrea virginica)

1976 ◽  
Vol 41 (1) ◽  
pp. 123-127 ◽  
Author(s):  
C. A. THOMPSON ◽  
C. VANDERZANT
Keyword(s):  
Crassostrea Virginica ◽  
Bacterial Counts ◽  
And Storage

BACTERIAL COUNTS OF RAW MILK AND FLAVOR OF THE MILK AFTER PASTEURIZATION AND STORAGE

1972 ◽  
Vol 35 (4) ◽  
pp. 203-206 ◽  
Author(s):  
G. B. Patel ◽  
G. Blankenagel
Keyword(s):  
Raw Milk ◽  
Bacterial Counts ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Standard Plate ◽  
Plate Counts ◽  
Subsequent Storage ◽  
And Storage ◽  
Common Defect

A total of 216 raw milk samples with a variety of Standard Plate Counts and psychrotrophic bacteria counts were laboratory-pasteurized, stored at 7 C, and then evaluated for flavor after 1 and 2 weeks. Results showed that milk with counts of >1,000,000/ml before heating frequently developed objectionable flavors after pasteurization and subsequent storage. The most common defect was a bitter flavor which appeared within 2 weeks after pasteurization in nearly all samples which as raw milk had counts exceeding 10,000,000/ml. This off-flavor developed in spite of small numbers of organisms in the pasteurized product and in the absence of post-pasteurization contamination.

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.

Effects of Harvesting Waters and Storage Conditions on Yeast Populations in Shellfish

1983 ◽  
Vol 46 (2) ◽  
pp. 105-108 ◽  
Author(s):  
MARY A. HOOD
Keyword(s):  
Crassostrea Virginica ◽  
Significant Interaction ◽  
Storage Conditions ◽  
Similar Response ◽  
Chemical Parameters ◽  
Factors Influencing ◽  
Physical Chemical ◽  
Saline Waters ◽  
Major Factors ◽  
And Storage

The yeast population in freshly harvested oysters. Crassostrea virginica, and clams, Mercenaria campechiensis, was limited to a small number of species. The yeast most commonly occurring was Rhodotorula rubra and the second was a Trichosporon sp. Concentrations of R. rubra increased in oysters stored as both shellstock and shucked at 7, 14 and 21 d at 2, 8 and 20°C. Oysters processed using a method similar to that used by most Florida processing houses and stored were found to contain higher levels of R. rubra than shellstock or shucked unprocessed oysters. Levels of R. rubra also increased in clams stored as shellstock. Correlation analysis of concentrations of R. rubra and selected physical/chemical parameters of the waters from which the shellfish were harvested showed a significant interaction between R. rubra and salinity. Fresh oysters harvested from high saline waters contained significantly higher levels of R. rubra than oysters harvested from low saline waters. Oysters collected from waters whose salinities were above 20‰ and stored as shellstock developed significantly higher levels of R. rubra than oysters from lower salinity waters. Processed oysters showed a similar response. The results suggest that R. rubra is part of the “normal biota” of Florida oysters and that the major factors influencing the development of this yeast in oysters are time and temperature of storage and the salinity of the waters which the oysters are harvested.

scholarly journals Optimisation of Mycobacterium bovis BCG Fermentation and Storage Survival

Pharmaceutics ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 900
Author(s):  
Jordan Pascoe ◽  
Charlotte L. Hendon-Dunn ◽  
Colin P.D. Birch ◽  
Gareth A. Williams ◽  
Mark A. Chambers ◽  
...  
Keyword(s):  
Flow Cytometry ◽  
Mycobacterium Bovis ◽  
Storage Conditions ◽  
Culture Cell ◽  
High Titre ◽  
Bcg Vaccine ◽  
Negative Effects ◽  
Bacterial Counts ◽  
Low Temperature Storage ◽  
And Storage

Mycobacterium bovis Bacillus Calmette–Guérin (M. bovis BCG) was generated over a century ago for protection against Mycobacterium tuberculosis (Mtb) and is one the oldest vaccines still in use. The BCG vaccine is currently produced using a pellicle growth method, which is a complex and lengthy process that has been challenging to standardise. Fermentation for BCG vaccine production would reduce the complexity associated with pellicle growth and increase batch to batch reproducibility. This more standardised growth lends itself to quantification of the total number of bacilli in the BCG vaccine by alternative approaches, such as flow cytometry, which can also provide information about the metabolic status of the bacterial population. The aim of the work reported here was to determine which batch fermentation conditions and storage conditions give the most favourable outcomes in terms of the yield and stability of live M. bovis BCG Danish bacilli. We compared different media and assessed growth over time in culture, using total viable counts, total bacterial counts, and turbidity throughout culture. We applied fluorescent viability dyes and flow cytometry to measure real-time within-culture viability. Culture samples were stored in different cryoprotectants at different temperatures to assess the effect of these combined conditions on bacterial titres. Roisin’s minimal medium and Middlebrook 7H9 medium gave comparable, high titres in fermenters. Flow cytometry proved to be a useful tool for enumeration of total bacterial counts and in the assessment of within-culture cell viability and cell death. Of the cryoprotectants evaluated, 5% (v/v) DMSO showed the most significant positive effect on survival and reduced the negative effects of low temperature storage on M. bovis BCG Danish viability. In conclusion, we have shown a reproducible, more standardised approach for the production, evaluation, and storage of high titre, viable, BCG vaccine.

CHEMICAL CHARACTERISTICS, BACTERIAL COUNTS, AND POTENTIAL SHELF-LIFE OF SHRIMP FROM VARIOUS LOCATIONS ON THE NORTHWESTERN GULF OF MEXICO1

1973 ◽  
Vol 36 (9) ◽  
pp. 463-468 ◽  
Author(s):  
B. F. Cobb ◽  
C. Vanderzant ◽  
C. A. Thompson ◽  
C. S. Custer
Keyword(s):  
Shelf Life ◽  
Amino Nitrogen ◽  
Brown Shrimp ◽  
White Shrimp ◽  
Commercial Fishing ◽  
Bacterial Counts ◽  
Penaeus Aztecus ◽  
Penaeus Setiferus ◽  
And Storage ◽  
Iced Storage

Freshly harvested white shrimp (Penaeus setiferus) were taken from 13 locations on the northwestern coastline of the Gulf of Mexico. Freshly harvested brown shrimp (Penaeus aztecus) were taken from 3 different water depths near Port Aransas, Tex. Brown shrimp taken from commercial fishing boats at time of landing also were examined. Samples were analyzed for amino nitrogen (AA-N), NH3, total volatile nitrogen (TVN), trimethylamine nitrogen (TMN), bacterial content, and pH. A portion of each sample was placed on sterile ice and allowed to spoil. Spoilage odors appeared in white sea-shrimp after storage for 11–50 days, for brown sea-shrimp in 20–30 days, and in brown boat-shrimp after 0–15 days. Both TVN and AA-N varied considerably from sample to sample and did not show a consistent pattern of change during iced storage. TVN/AA-N ratios increased as samples spoiled. TVN/AA-N ratios greater than 1.3 mg N/mm indicated a short shelf-life of boat shrimp. TMN production was evident in boat-shrimp samples (4 out of 9 samples) with high TVN levels. Bacterial counts of fresh shrimp did not exceed 104/g. Nine of the 10 boat-shrimp samples had counts in excess of 106/g. Counts of samples spoiled on sterile ice ranged from 2 × 106 to 1010/g. The estimated reduction of the maximum potential shelf-life of boat-shrimp by handling and storage was 0–15 days.

Silver Uptake by the Oyster (Crassostrea virginica): Effect of Organism Size and Storage Sites

1994 ◽  
Vol 39 (3) ◽  
pp. 249-260 ◽  
Author(s):  
George R. Abbe ◽  
James G. Sanders ◽  
Gerhardt F. Riedel
Keyword(s):  
Crassostrea Virginica ◽  
And Storage

scholarly journals Microbial Decontamination and Weight of Carcass Beef as Affected by Automated Washing Pressure and Length of Time of Spray1

1988 ◽  
Vol 51 (6) ◽  
pp. 471-474 ◽  
Author(s):  
J. D. CROUSE ◽  
M. E. ANDERSON ◽  
H. D. NAUMANN
Keyword(s):  
Corn Silage ◽  
Aerobic Bacteria ◽  
Water Spray ◽  
Weight Changes ◽  
Bacterial Counts ◽  
Treatment Groups ◽  
Colony Forming Units ◽  
And Storage ◽  
Washing Water ◽  
All Treatment

Carcasses were obtained from 56 heifers that were fed a corn-corn silage diet to determine the effects of automated washing water spray pressures (SP) of 2412 kilopascal (kPa) or 4134 kPa and chain speeds (CS) of 3.9, 5.9 or 7.9 m/min on microflora and weight changes of carcass beef. Carcass beef sides were weighed before washing, 5 min after washing and 20 h after washing and storage at 0°C. Enterobacteriaceae and aerobic counts of forequarters and hindquarters were determined before and 20 h after washing. Carcass sides shrank 1.52 kg after 20 h of storage. This shrinkage was similar among all treatment groups. Washing reduced Enterobacteriaceae counts 1.57 log10 colony forming units (CFU)/200 cm2 and counts of aerobic bacteria 0.87 log10 CFU/200 cm2. All combinations of SP and CS were similar in effectiveness of reducing Enterobacteriaceae counts. However, the low SP tended (P<0.102) to be more effective in reducing aerobic counts. Forequarters possessed greater (P<0.051) aerobic counts (5.44 vs 5.29 log10 CFU/200 cm2) than hindquarters, but washing eliminated this differential. Automated carcass washing reduced bacterial counts of carcass beef, but within treatments applied, SP and CS had no effect on variation in carcass weight or variation in reduction of microflora. Research indicated that automated carcass washing was a useful procedure for reducing bacterial counts on carcass beef without affecting carcass weights.

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