Microbiological quality of bottled water sold in Canada

1986 ◽  
Vol 32 (11) ◽  
pp. 891-893 ◽  
Author(s):  
Donald W. Warburton ◽  
Pearl I. Peterkin ◽  
Karl F. Weiss ◽  
Murray A. Johnston
Keyword(s):  
Escherichia Coli ◽  
Mineral Water ◽  
Microbiological Quality ◽  
Bottled Water ◽  
Colony Count ◽  
Fecal Coliforms ◽  
Water Industry ◽  
E Coli

The microbiological quality of bottled water sold in Canada was evaluated. A total of 114 lots of bottled water, both domestic and imported, were analyzed for aerobic colony count, coliforms, fecal coliforms, and Escherichia coli. No fecal coliforms or E. coli were found. Nineteen (46%) of the 41 lots of domestic purified water were found to exceed aerobic colony count standards and another lot exceeded coliform standards. One lot each of domestic and imported mineral water exceeded coliform standards. If mineral water were governed by the aerobic colony count standards for bottled water, then five lots each of both domestic and imported mineral water would have been found to be unsatisfactory. More surveillance of the bottled water industry in Canada is recommended.

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 Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

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.

A Bacteriological Survey of Raw Ground Beef1

1977 ◽  
Vol 40 (11) ◽  
pp. 790-794 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
WARREN C. LADIGES
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Retail Store ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Fecal Streptococci ◽  
Plate Counts ◽  
Aerobic And Anaerobic

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus. By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens. No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.

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 &lt;50,000/g, yeast and mold counts of &lt;500/g, S. aureus counts of &lt;100/g, coliform counts of &lt;50/g, E. coli counts of &lt;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.

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

Commercialization Conditions and Practices Influence the Microbiological Quality of Mineral Waters

2008 ◽  
Vol 71 (6) ◽  
pp. 1253-1257 ◽  
Author(s):  
SÉRGIO A. P. NUNES FILHO ◽  
ANDERSON S. SANT'ANA ◽  
ADRIANO G. CRUZ
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Water Samples ◽  
Mineral Water ◽  
Microbiological Quality ◽  
Mineral Waters ◽  
Fecal Coliforms ◽  
Street Vendors ◽  
Total Coliforms ◽  
Bottled Mineral Water

The objective of the present study was to determine the microbiological quality of bottled mineral water marketed in commercial establishments and by street vendors and to evaluate the influence of the storage and maintenance conditions on the microbiological quality of the product. Ten samples from the same batches of five different brands of water were analyzed, for a total of 50 samples. Of the five brands analyzed, only one (brand A), when collected in a commercial establishment, complied with the legal Brazilian standards for mineral water with respect to the presence of total coliforms, fecal coliforms, and Pseudomonas aeruginosa. The remaining samples failed to comply with these microbiological standards for at least one of the parameters evaluated. The water samples obtained from street vendors were inferior in microbiological quality to samples from the same batch that were obtained from commercial establishments.

scholarly journals Extraintestinal Escherichia coli Carrying Virulence Genes in Coastal Marine Sediments

2010 ◽  
Vol 76 (17) ◽  
pp. 5659-5668 ◽  
Author(s):  
G. M. Luna ◽  
C. Vignaroli ◽  
C. Rinaldi ◽  
A. Pusceddu ◽  
L. Nicoletti ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Marine Sediments ◽  
Large Scale ◽  
Microbiological Quality ◽  
Genotypic Diversity ◽  
Coastal Sediments ◽  
Fecal Coliforms ◽  
Biochemical Tests ◽  
Term Survival ◽  
E Coli

ABSTRACT Despite the recognized potential of long-term survival or even growth of fecal indicators bacteria (FIB) in marine sediments, this compartment is largely ignored by health protection authorities. We conducted a large-scale study over approximately 50 km of the Marche coasts (Adriatic Sea) at depths ranging from 2 to 5 m. Total and fecal coliforms (FC) were counted by culture-based methods. Escherichia coli was also quantified using fluorescence in situ hybridization targeting specific 16S rRNA sequences, which yielded significantly higher abundances than culture-based methods, suggesting the potential importance of viable but nonculturable E. coli cells. Fecal coliforms displayed high abundances at most sites and showed a prevalence of E. coli. FC isolates (n = 113) were identified by API 20E, additional biochemical tests, and internal transcribed spacer-PCR. E. coli strains, representing 96% of isolates, were then characterized for genomic relatedness and phylogenetic group (A, B1, B2, and D) of origin by randomly amplified polymorphic DNA and multiplex-PCR. The results indicated that E. coli displayed a wide genotypic diversity, also among isolates from the same station, and that 44 of the 109 E. coli isolates belonged to groups B2 and D. Further characterization of B2 and D isolates for the presence of 11 virulence factor genes (pap, sfa/foc, afa, eaeA, ibeA, traT, hlyA, stx 1, stx 2, aer, and fyuA) showed that 90% of B2 and 65% of D isolates were positive for at least one of these. Most of the variance of both E. coli abundance and assemblage composition (>62%) was explained by a combination of physical-chemical and trophic variables. These findings indicate that coastal sediments could represent a potential reservoir for commensal and pathogenic E. coli and that E. coli distribution in marine coastal sediments largely depends upon the physical and trophic status of the sediment. We conclude that future sampling designs aimed at monitoring the microbiological quality of marine coastal areas should not further neglect the analysis of the sediment and that monitoring of these environments can be improved by including molecular methods as a complement of culture-based techniques.

Broiler Carcass Reprocessing, A Further Evaluation

1993 ◽  
Vol 56 (11) ◽  
pp. 983-985 ◽  
Author(s):  
L. C. BLANKENSHIP ◽  
J. S. BAILEY ◽  
N. A. COX ◽  
M. T. MUSGROVE ◽  
M. E. BERRANG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Significant Trend ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Processing Plants ◽  
Processing Line ◽  
Commercial Processing

The microbiological quality of 745 conventionally processed and 745 reprocessed broiler carcasses was determined. Carcasses were taken from the processing line prior to entering the chiller in five commercial processing plants. Each plant was sampled twice during the winter, spring, and summer. Analyses included aerobic bacteria, Enterobacteriaceae, and Escherichia coli counts plus qualitative Salmonella (SAL) prevalence. Differences between overall mean log10 counts for aerobic bacteria, Enterobacteriaceae, and E. coli were not significant. The prevalence of SAL detected on conventionally processed and reprocessed carcasses also was not significantly different. Some variation was observed in microbiological quality of carcasses among processing plants. Although the SAL prevalence appeared to decline from winter to summer replications, no significant trend could be demonstrated. Continuation of the practice of reprocessing carcasses appears justified.

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