scholarly journals Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26Escherichia coli

2017 ◽  
Vol 2017 ◽  
pp. 1-10
Author(s):  
M. Trevisani ◽  
A. Valero ◽  
R. Mancusi
Keyword(s):  
Dynamic Model ◽  
Shiga Toxin ◽  
Variable Temperature ◽  
Control Point ◽  
Hot Water ◽  
Most Probable Number ◽  
Heating Process ◽  
Thermal Treatments ◽  
Probable Number ◽  
Critical Control Point

The kneading treatment of the fresh curd in hot water is a critical control point in the manufacturing of mozzarella. Factors such as the ratio between hot water and curd mass, the rheological properties, and the mixing and kneading activity affect the processing time and the internal temperature of the curd. The aim of this study was to investigate the effect of thermal treatments on the fate of Shiga toxin-producingEscherichia coli(STEC). Nine curd samples (weight 160–270 g) were artificially contaminated with O157 or O26 STEC and stretched in hot water (90–95°C) for 5–10 min. Depending on the heating process and spinning, different nonisothermal profiles were recorded. Observed reductions of O157 and O26 STEC varied between 1.01 and more than 5.38 log⁡MPN(Most Probable Number)/g at the end of the temperature treatments. Further, nonisothermal log-linear tail models were developed to compare observed reductions for O157 and O26 VTEC under variable temperature conditions. Results obtained showed that the comparison of predictions provided by the dynamic model with observations described well the linear inactivation pattern since nonsignificant differences were denoted at all profiles tested. The dynamic model developed can be useful to evaluate the effectiveness of the thermal treatments used in the manufacturing of mozzarella in the inactivation of STEC.

A Rapid Most-Probable-Number–Based Enzyme-Linked Immunosorbent Assay for the Detection and Enumeration of Salmonella Typhimurium in Poultry Wastewater

2003 ◽  
Vol 66 (12) ◽  
pp. 2302-2306 ◽  
Author(s):  
C. GOODRIDGE ◽  
L. GOODRIDGE ◽  
D. GOTTFRIED ◽  
P. EDMONDS ◽  
J. C. WYVILL
Keyword(s):  
Salmonella Typhimurium ◽  
Immunosorbent Assay ◽  
Hazard Analysis ◽  
Control Point ◽  
Most Probable Number ◽  
Enzyme Linked Immunosorbent Assay ◽  
Probable Number ◽  
Critical Control Point ◽  
Critical Components ◽  
Poultry Wastewater

The rapid and accurate detection and enumeration of low levels of Salmonella Typhimurium in food processing facilities are critical components of an effective hazard analysis critical control point program. The objective of this study was to develop a rapid (8 h) most probable number (MPN)–enzyme-linked immunosorbent assay (ELISA) for the detection and enumeration of Salmonella Typhimurium in wastewater. The specific objectives were to (i) characterize poly- and monoclonal Salmonella Typhimurium–specific antibodies in order to select the most specific and sensitive antibody for Salmonella Typhimurium detection, and (ii) validate the MPN assay through a correlation between the 8-h MPN-ELISA and the traditional 48-h Salmonella Typhimurium MPN method in poultry scald water. Poultry scald water samples were spiked with 10 and 50 CFU/ml of Salmonella Typhimurium. The traditional MPN method used a 48-h enrichment period followed by an analysis, while the MPN-ELISA used a 5-h enrichment period followed by a 3-h ELISA analysis. No differences (P < 0.05) were found between the traditional MPN and the MPN-ELISA, indicating the promise of the MPN-ELISA for the rapid detection and enumeration of Salmonella Typhimurium within an 8-h shift. This abbreviated assay will permit increased product sampling and more rapid movement of food between production and processing, resulting in reduced spoilage and quality losses.

scholarly journals Efficieny of Phage Intervention Against Salmonella in Meat and Poultry Processing

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
B. De Vegt ◽  
S. Sirdesai ◽  
R. Peterson ◽  
M. Pinheiro ◽  
W. Nuboer ◽  
...  
Keyword(s):  
Dwell Time ◽  
Pathogenic Bacteria ◽  
Hold Time ◽  
Control Point ◽  
Bacterial Attachment ◽  
Most Probable Number ◽  
Water Control ◽  
Probable Number ◽  
Critical Control Point ◽  
Consumer Safety

ObjectivesPathogen Reduction, Hazard Analysis, and Critical Control Point systems final rule mandates establishments to seek and adopt antimicrobial interventions that can help in reducing the prevalence and most probable number of Salmonella in their meat and poultry products. Bacteriophages can aid in this challenge, as they can invade and kill specific target pathogenic bacteria on food products. Effective kill by phages relies on the appropriate phage application technique. Correct dose, good distribution on the food surface area, and adequate dwell time are key factors which influence phage-bacteria contact and thereby phage efficacy. This study determined the efficacy of a commercially available phage product, PhageGuard S consisting of 2 phages, FO1a, and S16. Different pick up levels, blend and hold times (chosen based on regulatory restriction and process limitations), as well as spray versus dip treatment methods were tested.Materials and MethodsOvernight culture streptomycin resistant Salmonella enterica enterica Enteritidis C (Se13) was diluted and inoculated at a concentration of 2×104 CFU/cm2 or CFU/g on parts of chicken fillet and held for 10 min for bacterial attachment (duplicate samples per time point). Subsequently, contaminated parts were spray treated with one phage concentration (108 Plaque Forming Units/g) at 0.5%, 1% or 3% pick up (v/w) or water (control) and blended for 5, 10, and 20 min before immediate grinding and retrieval of bacteria (latter blend time sample was held for 24 h before grind). Another set of contaminated fillet parts were treated by dipping in 5% phage solution (at 1% pick up, 108 PFU/g) and held for 1, 5, 10, and 20 min, and 1 and 24 h at 40°F (4°C) before retrieval of bacteria. Enumeration of bacteria was done on selective agar plates and reductions were calculated relative to water treated control.ResultsThe application of phages 108 PFU/g via spray on chicken parts at 3% pick up and 20 min blend time resulted in 0.9 log10 CFU/g log reduction of Salmonella. Additional hold time of 24 h before grind resulted in 1.1- 1.2 log10 CFU/g kill at lower and higher pick up of 0.5% and 3%. Dip treatment resulted higher Salmonella reduction of 1.2 log10 CFU/cm2 within 5 min of 108 PFU/cm2 phage application and up to 2.3 log10 CFU/cm2 log10 reduction when held for 24 h. Overall, the spray technique, showed a dose response effect where increasing pick up and blend time resulted in an increasing Salmonella kill in ground product. However, the dip technique resulted in more effective Salmonella kill in shorter dwell time. All values are mean value of two individual experiments.ConclusionThe above results indicate that the commercially available phage solution, PhageGuard S, either via spray or dip method reduces Salmonella contamination on meat and poultry parts by 1.2 to 2.3 log10, respectively. Thereby is an effective intervention in reducing risks and allowing for increase in consumer safety. Dip technique works better than spray due to better distribution on meat surface. Longer hold and/or blend time after phage treatment results in more kill.

Verifying Apple Cider Plant Sanitation and Hazard Analysis Critical Control Point Programs: Choice of Indicator Bacteria and Testing Methods

1999 ◽  
Vol 62 (8) ◽  
pp. 887-893 ◽  
Author(s):  
MEGAN M. LANG ◽  
STEVEN C. INGHAM ◽  
BARBARA H. INGHAM
Keyword(s):  
Quantitative Methods ◽  
Hazard Analysis ◽  
Control Point ◽  
Most Probable Number ◽  
Good Survival ◽  
Processing Plant ◽  
Probable Number ◽  
Apple Cider ◽  
E Coli ◽  
Critical Control Point

The objectives of this study were (i) to evaluate the survival of coliforms, Escherichia coli, and enterococci in refrigerated apple cider; (ii) to develop simple and inexpensive presumptive methods for detection of these bacteria; (iii) to perform a field survey to determine the prevalence of these bacteria on apples and in apple cider; and (iv) based on our results, to recommend the most useful of these three indicator groups for use in verifying apple cider processing plant sanitation and hazard analysis critical control point (HACCP) programs. Eight of 10 coliform strains (5 E. coli, 1 Enterobacter aerogenes, and 2 Klebsiella spp.) inoculated into preservative-free apple cider (pH 3.4, 13.3° Brix) survived well at 4°C for 6 days (≤3.0 log10 CFU/ml decrease). Of 21 enterococci strains (Enterococcus faecalis, E. faecium, and E. durans), only 2 E. durans and 3 E. faecium strains survived well. Simple broth-based colorimetric methods were developed that detected the presence of ∼10 cells of coliforms or enterococci. In three field studies, samples of unwashed apples (drops and picked), washed apples, and freshly pressed cider were presumptively analyzed for total coliforms, E. coli, and enterococci using qualitative and/or quantitative methods. Drop apples were more likely than picked apples to be contaminated with E. coli (26.7% vs. 0%) and enterococci (20% vs. 0%). Washing had little effect on coliform populations and in one field study was associated with increased numbers. Total coliform populations in cider ranged from <1 CFU/ml to >738 most probable number/ml, depending on the enumeration method used and the sample origin. E. coli was not recovered from washed apples or cider, but enterococci were present on 13% of washed apple samples. The qualitative coliform method successfully detected these bacteria on apples and in cider. Based on its exclusively fecal origin, good survival in apple cider, and association with drop apples, we conclude that E. coli is the most useful organism for verifying apple cider sanitation and HACCP programs.

Verification of the level of Microbiological Control for the Slaughter and Cooling Processes of Beef Carcass Production at a High-line-Speed Abattoir

1997 ◽  
Vol 60 (12) ◽  
pp. 1509-1514 ◽  
Author(s):  
KLAUS W. F. JERICHO ◽  
GERALD C. KOZUB ◽  
VICTOR P. J. GANNON ◽  
ELIZABETH J. GOLSTEYN THOMAS ◽  
ROBIN K. KING ◽  
...  
Keyword(s):  
Control Point ◽  
Most Probable Number ◽  
Large Sample Size ◽  
Probable Number ◽  
Bacterial Counts ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Pooled Samples

Methods are described which were used to verify the microbiological adequacy of the processes of production and chilling of carcasses at a high-line-speed abattoir. Ten excision samples (5 by 5 by 0.2 cm) were taken from each of 16 to 20 carcasses for each evaluation of these processes. Twelve monthly evaluations were made for the slaughter of steers, heifers, and cows and additional evaluations for each of the slaughter of cows and the chill process of carcasses. The ranges of the estimated mean log10 most probable number of growth units per square centimeter (LMPN, for 236 carcasses) and Escherichia coli per square centimeter (LEC, for 240 carcasses) enumerated by hydrophobic-grid membrane filter technology for the 12 monthly evaluations of the slaughter floor were 1.11 to 1.62 (LMPN) for single samples and 0.20 to 0.65 (LEC) for pooled samples. Based on a published advisory scale for the slaughter floor the aerobic bacterial counts reflect a cleanliness level of ”excellent” to “good.” For single evaluations of cow carcasses at the end of slaughter and of chilled carcasses the mean LMPN was 1.78 (“good”) and 1.40 respectively. From pooled samples of each of the 236 steer, heifer, and cow carcasses the pathogen E. coli O157:H7 was identified by polymerase chain reaction on one carcass whereas Listeria monocytogenes was identified on 14 carcasses. Verocytoxigenic E. coli (6 isolates) and L. monocytogenes were not isolated from the same carcasses. These low isolation rates dictate a large sample size and therefore these pathogens are excluded from use to routinely verify the workings of hazard analyses and critical control point (HACCP) systems for beef slaughter processes in Alberta. Alternatively the use of aerobic bacterial counts to directly measure cleanliness or of E. coli counts to indirectly measure fecal contamination appears to be more practical than the use of specific pathogen counts for regulatory agencies to verify the workings of quality control programs, including HACCP systems.

scholarly journals Simulation of Cross-Contamination and Decontamination of Campylobacter jejuni during Handling of Contaminated Raw Vegetables in a Domestic Kitchen

2008 ◽  
Vol 71 (12) ◽  
pp. 2448-2452 ◽  
Author(s):  
LAY-CHING CHAI ◽  
HAI-YEN LEE ◽  
FARINAZLEEN MOHD GHAZALI ◽  
FATIMAH ABU BAKAR ◽  
PRADEEP KUMAR MALAKAR ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Tap Water ◽  
Hot Water ◽  
Wash Water ◽  
Most Probable Number ◽  
Cross Contamination ◽  
Probable Number ◽  
Transfer Rates ◽  
Log Reduction ◽  
Potential Risk Factors

Campylobacter jejuni was found to occur at high prevalence in the raw salad vegetables examined. Previous reports describe cross-contamination involving meat; here we investigated the occurrence of cross-contamination and decontamination events in the domestic kitchen via C. jejuni–contaminated vegetables during salad preparation. This is the first report concerning quantitative cross-contamination and decontamination involving naturally contaminated produce. The study was designed to simulate the real preparation of salad in a household kitchen, starting with washing the vegetables in tap water, then cutting the vegetables on a cutting board, followed by slicing cucumber and blanching (heating in hot water) the vegetables in 85° water. Vegetables naturally contaminated with C. jejuni were used throughout the simulation to attain realistic quantitative data. The mean of the percent transfer rates for C. jejuni from vegetable to wash water was 30.1 to 38.2%; from wash water to cucumber, it was 26.3 to 47.2%; from vegetables to cutting board, it was 1.6 to 10.3%; and from cutting board to cucumber, it was 22.6 to 73.3%. The data suggest the wash water and plastic cutting board as potential risk factors in C. jejuni transmission to consumers. Washing of the vegetables with tap water caused a 0.4-log reduction of C. jejuni attached to the vegetables (most probable number/gram), while rapid blanching reduced the number of C. jejuni organisms to an undetectable level.

Microbial Evaluation of Spanish Potato Omelette and Cooked Meat Samples in University Restaurants

2000 ◽  
Vol 63 (9) ◽  
pp. 1273-1276 ◽  
Author(s):  
J. M. SORIANO ◽  
H. RICO ◽  
J. C. MOLTÓ ◽  
J. MAÑES
Keyword(s):  
Control Point ◽  
Most Probable Number ◽  
Probable Number ◽  
Pork Sausage ◽  
E Coli ◽  
Meat Samples ◽  
Cooked Meat ◽  
Group D ◽  
Coagulase Positive Staphylococci ◽  
Lancefield Group

The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat samples resulted in aerobic plate counts from <1.00 to 2.90 and from <1.00 to 6.04 log10 CFU g−1, respectively. Total coliforms ranged from <3 to 43 most probable number (MPN) g−1 and from <3 to >2,400 MPN g−1 for Spanish potato omelette and meat products, respectively. Escherichia coli, coagulase-positive staphylococci, and Lancefield group-D streptococci were detected in 1.7%, 3.5%, and 12.9% of Spanish potato omelette samples, respectively. For cooked meat samples, 8.8%, 7.6%, and 24.6% contained E. coli, coagulase-positive staphylococci, and Lancefield group-D streptococci, respectively. E. coli O157:H7, Salmonella spp., and Shigella spp. were not detected. Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter freundii, Enterobacter cloacae, and Serratia spp. were isolated from Spanish potato omelette samples. For cooked meat samples, C. freundii, E. cloacae, and Aeromonas hydrophila were detected. The results suggest that some handling practices should require more attention, and as a consequence, a hazard analysis and critical control point program should be developed and implemented.

scholarly journals Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 690-696
Author(s):  
R. Novera ◽  
W.P. Rahayu ◽  
H.D. Kusumaningrum ◽  
N. Indrotristanto ◽  
E. Nikastri
Keyword(s):  
Food Processing ◽  
Most Probable Number ◽  
Heating Process ◽  
Contributing Factors ◽  
Salmonella Spp ◽  
Probable Number ◽  
Cooking Process ◽  
School Canteen ◽  
Polymerase Chain ◽  
Side Dishes

This study was aimed to determine the prevalence, the level and the main contributing factors to contamination of Salmonella spp. in four selected chicken-based side dishes prepared for the school canteens. One hundred and seven samples were collected from four different food processing chains, i.e. fried chicken with precooking, fried chicken without precooking, breaded fried chicken, and sauced chicken. Salmonella contamination was determined by the most probable number (MPN) and confirmed with polymerase chain reaction. Salmonella spp. were detected in 8 of 21 chicken cuts samples (360-920 MPN/g) and in 4 of 30 end products samples (0.61-3 MPN/g). The fact that Salmonella was still found at the end product indicated that cross-contamination and/or inadequate heating process likely occurred. Besides the chicken cuts, the contributing factors to the Salmonella contamination were water (4 of 17 samples) and seasonings (8 of 13 samples). To ensure the safety of chicken-based side dishes prepared for the school canteen, adequate cooking process must be performed by all food handlers. The results of this study might contribute to analysing the risk of salmonellosis in Indonesia.

scholarly journals Titik Kontrol Kritis Pada Pengolahan Susu Pasteurisasi Di Koperasi Unit Desa (KUD) Dau Kabupaten Malang

2017 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Novita Dewi Kristanti ◽  
Andi Warnaen ◽  
Dewi Ratih Ayu Daning
Keyword(s):  
Control Point ◽  
Food Additives ◽  
Heating Process ◽  
Research Approach ◽  
Pasteurized Milk ◽  
Milk Processing ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Analysis Technique ◽  
In Transit

<p><em>Research on Critical Control Point in Pasteurized Milk Processing in KUD Dau aims to analyze the critical control points on the processing of pasteurized milk using a decision tree in KUD Dau. The method used is descriptive method quantitative survey research approach. Population and sample are officers at the post shelter, the driver's vehicle fleet tanker, tank officers in transit, the officer in pasteurized milk processing and sanitation workers in KUD Dau, the number of samples is 22 people targeted research. The analysis technique used is descriptive statistical techniques. Results of research Critical Control Point Pasteurized Milk Processing showed pasteurized milk produced by KUD Dau potentially contain Hazards B. containing food additives and nutritional value of milk. Danger D. pasteurized milk products likely to be contaminated again after processing and prior to packing. E Danger In pasteurized milk there is a potential danger in handling during distribution or handling by consumers. Danger F. There is no end of the heating process after packing or when cooked at home. The results of this study concluded that CCPs are pasteurized milk processing stages: milk reception in the post shelter, pasteurization and homogenization phase I, phase II pasteurization, flavor blending, storage and distribution.</em></p>

Comparison of Water Wash, Trimming, and Combined Hot Water and Lactic Acid Treatments for Reducing Bacteria of Fecal Origin on Beef Carcasses

1998 ◽  
Vol 61 (7) ◽  
pp. 823-828 ◽  
Author(s):  
A. CASTILLO ◽  
L. M. LUCIA ◽  
K. J. GOODSON ◽  
J. W. SAVELL ◽  
G. R. ACUFF
Keyword(s):  
Lactic Acid ◽  
Control Point ◽  
Hot Water ◽  
Combined Treatments ◽  
Total Coliforms ◽  
E Coli ◽  
Critical Control Point ◽  
Surface Areas ◽  
Beef Carcasses ◽  
Thermotolerant Coliforms

Cleaning treatments, such as high-pressure water wash at 35°C or trim, alone and combined with sanitizing treatments, such as hot water (95°C at the source), warm (55°C) 2% lactic acid spray, and combinations of these two sanitizing methods, were compared for their effectiveness in reducing inoculated numbers (5.0 to 6.0 log CFU/cm2) of Salmonella typhimurium, Escherichia coli O157:H7, aerobic plate counts, Enterobacteriaceae, total coliforms, thermotolerant coliforms, and generic E. coli on hot beef carcass surface areas in a model carcass spray cabinet. Log reductions in numbers of all tested organisms by water wash or trim alone were significantly smaller than the log reductions obtained by the different combined treatments. Regardless of the cleaning treatment (water wash or trim) or surface area, the range for mean log reductions by hot water was from 4.0 to &gt;4.8 log CFU/cm2, by lactic acid spray was from 4.6 to &gt;4.9 log CFU/cm2, by hot water followed by lactic acid spray was from 4.5 to &gt;4.9 log CFU/cm2, and by lactic acid spray followed by hot water was from 4.4 to &gt;4.6 log CFU/cm2, for S. typhimurium and E. coli O157:H7. Identical reductions were obtained for thermotolerant coliforms and generic E. coli. No differences in bacterial reductions were observed for different carcass surface regions. Water wash and trim treatments caused spreading of the contamination to other areas of the carcass surface while providing an overall reduction in fecal or pathogenic contamination on carcass surface areas. This relocated contamination after either water wash or trim was most effectively reduced by following with hot water and then lactic acid spray. This combined treatment yielded 0% positive samples for S. typhimurium, E. coli O157:H7, thermotolerant coliforms, and generic E. coli on areas outside the inoculated areas, whereas percent positive samples after applying other combined treatments ranged from 22 to 44% for S. typhimurium, 0 to 44% for E. coli O157:H7, and 11 to 33% for both thermotolerant coliforms and generic E. coli. From data collected in this study, it is possible to choose an effective, inexpensive treatment to reduce bacterial contamination on beef carcasses. In addition, the similar reduction rates of total coliforms, thermotolerant coliforms, or generic E. coli may be useful in identifying an indicator to verify the effectiveness of the selected treatment as a critical control point in a Hazard Analysis and Critical Control Point program.

Sign in / Sign up

Export Citation Format

Share Document