scholarly journals Microbial Assessment and Prevalence of Foodborne Pathogens in Natural Cheeses in Japan

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Firew Kassa Esho ◽  
Budbazar Enkhtuya ◽  
Akiko Kusumoto ◽  
Keiko Kawamoto
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Pcr Amplification ◽  
International Standards ◽  
Plate Count ◽  
Ionization Time ◽  
E Coli ◽  
Standard Plate Count ◽  
Production And Consumption ◽  
Standard Plate

The production and consumption of domestic natural cheese in Japan is increasing year by year. More than ninety percent of domestic natural cheese is produced in Hokkaido region of Japan, while information on its quality and safety related to foodborne pathogens is limited. To assess the microbiological safety of domestic natural cheese, a total of 126 natural cheese samples produced in Hokkaido were collected from December, 2012, to July, 2013. In addition to standard plate count (SPC) and coliform counts, the prevalence study of three pathogens (Listeria monocytogenes, pathogenicEscherichia coli, andSalmonellaspp.) was performed on each sample. Real-time PCR and matrix-assisted laser desorption-ionization time-of-flight mass spectrometer methods were employed for identification of presumptive pathogens. Coliform was detected in 25 samples (19.8%) with a minimum of 25 cfu/g and a maximum of more than 3.0 × 106 cfu/g.Salmonellaspp. andL. monocytogeneswere not isolated from any of the samples. Only one sample (0.80%) showed positive PCR amplification foripaHgene suggesting possible contamination of enteroinvasiveE. coliorShigellain this product. Overall results indicate that natural cheeses produced in Hokkaido region were satisfactory microbiological quality according to existing international standards.

Enumeration of Aerobic Plate Count and E. coli During Blue Crab Processing by Standard Methods, Petrifilm™, and Redigel™

1990 ◽  
Vol 53 (5) ◽  
pp. 423-424 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
MICHAEL W. MOODY
Keyword(s):  
Blue Crab ◽  
Microbiological Quality ◽  
Plate Count ◽  
Standard Methods ◽  
E Coli ◽  
Standard Plate Count ◽  
Microbiological Methods ◽  
Processing Plants ◽  
Standard Plate ◽  
Aerobic Plate Count

Blue crab (Callinectes sapidus) samples were collected from commercial processing plants in Louisiana and examined for microbiological quality. The major processing steps were evaluated for effects on aerobic plate count (APC) and for sources of E. coli. The reliability of simple in-plant rapid microbiological methods (Redigel™, Petrifilm™ standard plate count, and Petrifilm™ E. coli) was compared with that of standard methods. The APC increased significantly during overnight cooling prior to picking, and no consistent patterns of E. coli contamination were observed. There were no significant differences (p < 0.05) between the rapid and standard APC methods, and the rapid E. coli method appeared to be more sensitive for detecting E. coli than the standard method.

Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties

1997 ◽  
Vol 60 (8) ◽  
pp. 891-897 ◽  
Author(s):  
L. M. HUDSON ◽  
J. CHEN ◽  
A. R. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cottage Cheese ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Potential Hazard ◽  
Growth And Survival ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate

Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

Microbiological Quality of Shellfish-Growing Waters in Chesapeake Bay

1994 ◽  
Vol 57 (3) ◽  
pp. 229-234 ◽  
Author(s):  
TUU-JYI CHAI ◽  
TZYY-JAN HAN ◽  
RALPH R. COCKEY
Keyword(s):  
Escherichia Coli ◽  
Chesapeake Bay ◽  
Water Samples ◽  
Microbiological Quality ◽  
Geographic Area ◽  
Water Area ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Standard Plate Count ◽  
Standard Plate

A total of 338 water samples were collected at 20 stations from three geographically shellfish-growing areas in Chesapeake Bay from May to September 1989. Samples were examined for standard plate count, total coliforms, fecal coliforms, Escherichia coli and coliphages. Salinity, dissolved oxygen and temperature varied slightly with the depth, season, and geographic area of water samples. The geometric means of standard plate count for the three areas were 135, 355 and 275/ml, respectively. The range of means of fecal coliform for these areas was from <3 to 93/100 mi. Escherichia coli counts were also low with a range of <3 to 93/100 mi and a mean of < 3/100 mi. The growing water area adjacent to cropland was found to have higher bacterial counts than those of the other two areas. Levels of male-specific phages were very low. Results indicate that shellfish-growing waters in all three areas were of satisfactory bacteriological quality.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

1984 ◽  
Vol 47 (3) ◽  
pp. 206-208 ◽  
Author(s):  
J. J. RYAN ◽  
R. H. GOUGH ◽  
C. H. WHITE
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Plate Count ◽  
Bacterial Counts ◽  
Sample Group ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

Microbiological Studies of Chesapeake Bay Soft-shell Clams (Mya arenaria)

1990 ◽  
Vol 53 (12) ◽  
pp. 1052-1057 ◽  
Author(s):  
TUU-JYI CHAI ◽  
TZYY-JAN HAN ◽  
RALPH R. COCKEY ◽  
PATRICIA C. HENRY
Keyword(s):  
Chesapeake Bay ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mya Arenaria ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Geometric Means ◽  
Standard Plate Count ◽  
Soft Shell ◽  
Standard Plate

A total of 472 samples of soft-shell clams (Mya arenaria), collected from three major clam harvest areas in the Chesapeake Bay and dockside check stations, was analyzed for standard plate count (SPC), total coliforms, fecal coliforms, Escherichia coli, and coliphages. SPC increased during the summer season. SPC geometric means of 2.6 × 104, 6.9 × 104, and 7.2 × 104/g, respectively, were found in three major harvest areas. Fecal coliforms remained relatively stable with geometric means of 30, 54, and 62/100 g. As seasonal temperatures increased, the total coliform geometric means declined slightly ranging from 1,500 to 6,300/100 g. E. coli means were low (< 27/100 g). The occurrence and levels of male-specific coliphages were also low and did not correlate with bacteriological quality. No significant microbiological quality difference was found between soft-shell clams sampled from harvest waters and check stations. Results indicate that the microbiological quality of soft-shell clams either at harvest or check stations was satisfactory.

Studies on physico-chemical properties of whole milk powdermanufactured or sold in Maharashtra, India

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
M.R. Patil ◽  
C.D> Khedkar ◽  
S.D. Chavan ◽  
P.S. Patil
Keyword(s):  
Protein Content ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
International Standards ◽  
Plate Count ◽  
Standard Plate Count ◽  
Physico Chemical ◽  
Whole Milk

Twenty-five samples of spray dried whole milk powder (WMP) of different brands were procured from five regions of Maharashtra namely Vidarbha, North Maharashtra, Western Maharashtra, Marathwada and Mumbai. These samples were analyzed for the chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. The moisture, fat and protein content in WMP obtained from different regions varied significantly.Wide variation in the physical properties like scorched particles, wettability, dispersibility and solubility index was observed in WMP. The NPN, true protein content, titratable acidity and lactate content and free fat content of WMP samples were varied significantly. The standard plate count and coliform count of WMP samples were lower than that of the standard prescribed by BIS and PFA. In the present study except few, all the samples meet the requirements of national and international standards.

Bacteriological Quality of Fresh Seafood Products from Seattle Retail Markets

1983 ◽  
Vol 46 (10) ◽  
pp. 901-909 ◽  
Author(s):  
CARLOS ABEYTA
Keyword(s):  
Puget Sound ◽  
Microbiological Quality ◽  
Mean Value ◽  
Plate Count ◽  
Arithmetic Means ◽  
Retail Markets ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Seafood Products

A microbiological survey of 287 (fresh) seafood products from Puget Sound retail markets was conducted over a period of 1 year. The microbiological quality of fresh seafood was high, with only 2.1 % of the samples exceeding the maximum limit for acceptability as suggested by the International Commission on Microbiological Specifications for Foods (ICMSF). The overall microbiological data of positive units given as arithmetic means were: coliforms MPN/g, 199; Escherichia coli MPN/g, 21; coagulase-positive Staphylococcus aureus MPN/g, 66; enterococci/g, 9121; Clostridium perfringens/g, 18; Bacillus cereus/g, 100; and Vibrio parahaemolyticus MPN/g, 3.7. The standard plate count means 1.0 × 103 to 2.5 × 107 colony-forming units (CFU)/g, giving a mean value of 2.0 × 105 CFU/g. The percentages of seafood samples positive for pathogens were S. aureus, 37.6; Yersinia enterocolitica, 3.8; V. parahaemolyticus, 2.8; C. perfringens, 2.4; and B. cereus, 0.7. Vibrio cholerae, Clostridium botulinum, Salmonella and Shigella species were not isolated.

scholarly journals Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2932 ◽  
Author(s):  
Laura Agripina Scripcă ◽  
Liliana Norocel ◽  
Sonia Amariei
Keyword(s):  
Microbiological Quality ◽  
Principal Component ◽  
Plate Count ◽  
Standard Plate Count ◽  
Hay Meadows ◽  
Floral Diversity ◽  
Microbiological Characteristics ◽  
Standard Plate ◽  
Unifloral Honey ◽  
Antioxidant Characteristics

The aim of this study was to compare the physicochemical, the microbiological, and the antioxidant characteristics of unifloral honey, polyfloral honey, honeydew, and hay meadows honey. Hay meadow is type of semi-natural grassland with a great floral diversity, an important resource for pollinators. Grasslands are the source of the spring nectar honey obtained in May and June. Water content, sugars (fructose, glucose, sucrose, trehalose, melezitose, maltose, erlose, turanose, and raffinose), electrical conductivity, phenolic content (gallic acid, protocatechuic acid, 4-hydrxybenzoic acid, vanilic acid, chlorogenic acid, caffeic acid, p-coumaric acid, rosmarinic acid, myricetin, quercitin, luteolin, kaempferol), color, viscosity, and microbiological characteristics were performed for all samples of honey. The total polyphenols content was significant for grassland honey (21.50 mg/100 g) and honeydew (30.49 mg/100 g) and less significant for acacia (0.08 mg/100 g) and rape honey (0.14 mg/100 g). All samples were microbiologically safe, and standard plate count (SPC) values were <10 cfu/g for all the samples, but the grassland honey had the highest microbiological quality: 33.3% of samples without microorganisms, 50.0% with the presence of yeast under limit, and 16.7% with yeast and mold under limit, a situation that does not meet other types of honey. The results of statistical analysis obtained with principal component analysis (PCA) showed a major difference between the grassland honey and the other types of honey.

scholarly journals Microbiological Quality of Ice Cream Available in Chittagong

1970 ◽  
Vol 25 (2) ◽  
pp. 135-136
Author(s):  
M Tarek Hossain ◽  
AKM Humayun Kober
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Viable Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Standard Plate

A study was carried out to investigate microbiological quality of ice cream available in Chittagong area of Bangladesh during June to July 2008. Each brand of ice cream was collected from retail stores of Chittagong City. Standard plate count (SPC) and coliform count were done for bacteriological assessment of the ice cream samples. The average SPC count of Kwality, Igloo and Sub Zero ice cream samples were 2 x 103, 3 x 103 and 4 x 103 cfu/g respectively. Coliform organisms were detected in all the ice cream samples and the average coliform counts of the ice cream samples from Kwality, Igloo and Sub Zero were 12, 18 and 42 cfu/g respectively. Coliform bacteria exceeded standard limits, which can cause serious health problems. Keyword: Total viable Count; Coliform countDOI: http://dx.doi.org/10.3329/bjm.v25i2.4876Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 135-136

A Comparison of Different Processing Methods for Picked Blue Crab (Callinectes sapidus)

2005 ◽  
Vol 68 (2) ◽  
pp. 360-365 ◽  
Author(s):  
I. ARTHUR SENKEL ◽  
BEVERLY JOLBITADO ◽  
ERIN M. BUTLER ◽  
THOMAS E. RIPPEN
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Fecal Coliforms ◽  
Plate Count ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Meat Samples ◽  
Crab Meat ◽  
And Staphylococcus Aureus

Five methods for producing picked crab meat from cooked blue crab (Callinectes sapidus) were evaluated for internal food temperatures and bacterial numbers at various process points. Whole shell-on crabs, crab cores (“backed” crabs with carapace removed), and crab meat samples were analyzed for standard plate count, total coliforms, fecal coliforms, Escherichia coli, and Staphylococcus aureus. For three of the processes, crabs were backed and washed a substantial time before picking; one of the processes used an ice slush dip to cool cooked crabs. Except for a single crab sample, bacteria were not isolated from crab and core samples. Standard plate count, E. coli, and S. aureus in crab meat samples from the different processes were statistically the same. Bacterial numbers in fresh picked crab meat samples exposed to an ambient temperature of 20 to 21.1°C for 1.5 and 3.5 h and stored at 1°C for 3 to 4 days and 7 to 8 days did not significantly differ (P &lt; 0.05).

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