scholarly journals Improving laboratory control of butter

2019 ◽  
Vol 14 (2) ◽  
pp. 170-178
Author(s):  
Ivan Georgievich Seregin ◽  
Dmitry Vladimirovich Nikitchenko ◽  
Leonid Borisovich Leontiev ◽  
Olga Andreevna Akulich
Keyword(s):  
Milk Fat ◽  
Social Relation ◽  
Storage Conditions ◽  
Hot Water ◽  
Chain Stores ◽  
E Coli ◽  
Safety Requirements ◽  
Laboratory Control ◽  
The Social ◽  
And Storage

The work is devoted to the improvement of laboratory control of cow butter, which is sold in the chain stores and markets. The social relation of buyers to butter, its range in various retailers are studied, and samples of the butter, acquired in chain stores and markets of Moscow and Vladimir, are investigated. During microbiological studies, the presence of E. coli in the butter “Krestianskoe” was established, which does not meet the safety requirements of this product. In addition, in this butter was revealed a reduced content of milk fat 71.5% instead of 72.5%. Butter “Shokoladnoe” of the “Krestianskoe” trademark had only 60% of fat content, instead of the declared 62%. The packaging of this oil is marked with a distorted label according to the shelf life and storage conditions, which indicates information falsification. There is a mismatch in selected samples with the requirements of GOST and the stated indicators, which indicates the need to develop additional methods for identifying various fakes in butter. It was determined that by melting butter in hot water, by microscopying a product using a compressor or by irradiating the surface of butter with UV rays, it is possible to quickly and reliably identify some of its falsifications.

Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before Being Washed with Hot Water, Alkaline Solution, or Organic Acid and Then Stored at 4 or 12°C‡

1998 ◽  
Vol 61 (9) ◽  
pp. 1109-1118 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Ground Beef ◽  
Storage Conditions ◽  
Hot Water ◽  
Control Group ◽  
Antimicrobial Compounds ◽  
Clostridium Sporogenes ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Tissue Surface ◽  
Plate Counts

The long-term effectiveness of several beef-carcass surface-tissue (BCT) wash interventions on the microbiology of ground beef produced from this tissue was determined. BCT was inoculated with bovine feces containing one of two different levels (ca. 4 or 6 log CFU/ml) of Escherichia coli O157:H7, Listeria innocua, Salmonella typhimurium, and Clostridium sporogenes. The BCT was then subjected to one of several treatment washes: 2% (vol/vol) DL-lactic acid (LA), 2% (vol/vol) acetic acid (AA), 12% (wt/vol) trisodium phosphate (TSP), hot water (HW; 74 ± 2°C at the tissue surface), or water (WW; 32 ± 2°C at the tissue surface). A control group was left untreated. After treatments, BCT was held at 4°C for 24 h and then ground. The ground beef was packaged and incubated at 4°C for 21 days or 12°C for 3 days. AA-treated samples held at 12°C for 3 days yielded significantly lower aerobic plate counts than the control and also yielded the lowest levels of pseudomonads when compared to other sample groups. After being held at 4°C for 21 days or 12°C for 3 days, samples treated with antimicrobial compounds had lower or no detectable (<1 CFU/g) levels of E. coli O157:H7, L. innocua, S. typhimurium, and C. sporogenes than beef treated with a WW or the control. Ground beef produced from tissue treated with HW yielded lower populations of these bacteria when compared to WW or untreated control beef, but the populations were generally higher than those observed in any of the antimicrobial chemical-treated samples. These trends continued throughout all storage conditions over time. Results from this study indicate that the use of carcass interventions, especially antimicrobial compounds, presently available to the slaughter industry will lower bacterial counts in ground beef.

scholarly journals Impact of Inoculum Preparation and Storage Conditions on the Response of Escherichia coli O157:H7 Populations to Undercooking and Simulated Exposure to Gastric Fluid

2006 ◽  
Vol 72 (1) ◽  
pp. 672-679 ◽  
Author(s):  
Jarret D. Stopforth ◽  
Panagiotis N. Skandamis ◽  
Laura V. Ashton ◽  
Ifigenia Geornaras ◽  
Patricia A. Kendall ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acid Tolerance ◽  
Storage Conditions ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Tissue Samples ◽  
E Coli ◽  
Inoculum Preparation ◽  
The Impact ◽  
And Storage

ABSTRACT This study evaluated the impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 exposed to consumer-induced stresses simulating undercooking and digestion. Lean beef tissue samples were inoculated with E. coli O157:H7 cultures prepared in tryptic soy broth or meat decontamination runoff fluids (WASH) or detached from moist biofilms or dried biofilms formed on stainless steel coupons immersed in inoculated WASH. After inoculation, the samples were left untreated or dipped for 30 s each in hot (75°C) water followed by lactic acid (2%, 55°C), vacuum packaged, stored at 4 (28 days) or 12°C (16 days), and periodically transferred to aerobic storage (7°C for 5 days). During storage, samples were exposed to sequential heat (55°C; 20 min) and simulated gastric fluid (adjusted to pH 1.0 with HCl; 90 min) stresses simulating consumption of undercooked beef. Under the conditions of this study, cells originating from inocula of planktonic cells were, in general, more resistant to heat and acid than cells from cultures grown as biofilms and detached prior to meat inoculation. Heat and acid tolerance of cells on meat stored at 4°C was lower than that of cells on nondecontaminated meat stored at 12°C, where growth occurred during storage. Decontamination of fresh beef resulted in injury that inhibited subsequent growth of surviving cells at 12°C, as well as in decreases in resistance to subsequent heat and acid stresses. The shift of pathogen cells on beef stored under vacuum at 4°C to aerobic storage did not affect cell populations or subsequent survival after sequential exposure to heat and simulated gastric fluid. However, the transfer of meat stored under vacuum at 12°C to aerobic storage resulted in reduction in pathogen counts during aerobic storage and sensitization of survivors to the effects of sequential heat and acid exposure.

Effect of Prestorage Treatments and Storage Conditions on the Survival of Salmonella Enteritidis PT4 and Listeria monocytogenes on Fresh Marine and Freshwater Aquaculture Fish

2004 ◽  
Vol 67 (1) ◽  
pp. 193-198 ◽  
Author(s):  
C. C. TASSOU ◽  
K. LAMBROPOULOU ◽  
G.-J. E. NYCHAS
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Hot Water ◽  
Bacterial Cells ◽  
Freshwater Aquaculture ◽  
Subsequent Storage ◽  
And Storage

The effect of prestorage treatments, such as immersion in a sorbate solution (5%, wt/vol), heating (60°C, 1 min), and a combination of the two treatments, and the subsequent storage in air or under modified atmosphere packaging (MAP; 40% CO2, 30% O2, and 30% N2) at chill temperatures (0 ± 1°C), on Listeria monocytogenes and Salmonella Enteritidis PT4 was studied. The prestorage treatments affected the pathogenic bacteria, and in all cases, there was a decrease in their population, with the sorbate and combination (hot water and sorbate) treatment being most effective. The beneficial effect of the prestorage treatments, which was more pronounced in storage under MAP conditions, suggests an interaction of the treatments with the CO2 of MAP against injured bacterial cells.

Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil

2018 ◽  
Vol 96 (2) ◽  
pp. 171-178
Author(s):  
Khalid Al-Ismail ◽  
Sondos Ali Al-Awamleh ◽  
Mohammed Saleh ◽  
Hosam Al-Titi
Keyword(s):  
Milk Fat ◽  
Storage Conditions ◽  
Fat Quality ◽  
And Storage

scholarly journals Impact of Chemicals and Storage Conditions on Post-harvest Quality of Litchi (Litchi chinensis Sonn.) cv. China

2021 ◽  
pp. 17-25
Author(s):  
Mary Sumi ◽  
Animesh Sarkar ◽  
C. S. Maiti ◽  
Akali Sema ◽  
S. P. Kanaujia
Keyword(s):  
Room Temperature ◽  
Calcium Nitrate ◽  
Storage Condition ◽  
Storage Conditions ◽  
Hot Water ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Litchi Fruit ◽  
And Storage

The efficacy of chemical dips and different storage condition, alone and in combination were imposed in freshly harvested litchi fruit to investigate the changes of bio-chemical composition of fruits at regular interval for a certain period of storage. The pre-cooled litchi fruits after disinfectant were dipped for 60 seconds in lecithin (0.5% & 1%), Hot water, HCl (3%) with hot water, CaCl2 (1% & 2%), CaSO4 (1% & 2%), wax emulsion (5% & 10%), CaNO3 (0.5% & 1%), Chitosan (1% & 2%) and Kaolin (1% & 2%). The treated fruits were stored at room temperature as well as at 4°C & 90% R.H and the quality attributes were assessed at 2, 4, 6 and 8 days interval. Calcium nitrate @ 1% under refrigerated conditions recorded maximum ascorbic acid (54.50 mg/100g pulp), fruit firmness (1.75 kg cm-2) and the lowest acidity (0.42%). Total soluble solids (18.17°B), total sugar (11.27%) and polymeric colour retention with high anthocyanin content (48.94 mg/100g pulp) in peel was found in treated fruits with calcium chloride @1% at 4°C & 90% R.H even after 8 days of storage.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

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