scholarly journals Salmonella spp. Isolated by Miniaturized Most Probable Number and Conventional Microbiology in Poultry Slaughterhouses

2018 ◽  
Vol 44 (1) ◽  
pp. 5
Author(s):  
Ligiani Mion ◽  
Luana Parizotto ◽  
Lilian Andriva dos Santos ◽  
Bruna Webber ◽  
Isabel Cristina Cisco ◽  
...  
Keyword(s):  
Bacterial Resistance ◽  
Low Frequency ◽  
Automated System ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Heterogeneous Distribution ◽  
Probable Number ◽  
Poultry Products ◽  
Before And After ◽  
Positive Rate

Background: Salmonella spp. are frequently isolated from fowls, and their detection in poultry products varies according to the breeding system and the slaughtering process, bringing risks to the consumer and compromising the marketability. The control of Salmonella in poultry slaughterhouses is based on the detection of bacteria, but the quantification of the agent would be important in assessing risk, as well as in obtaining data to determine the capacity of each step of the process to decrease or increase bacterial contamination. The aims of this study were to propose a method for the quantification of Salmonella in poultry slaughterhouses, frequency of isolation and serovars identified.Materials, Methods & Results: Twenty-one broiler flocks from seven federally inspected slaughterhouses in southern Brazil, totaling 1,071 samples, were assessed by miniaturized most probable number (mMPN) and conventional microbiology. The samples were collected in triplicate at 17 points, which included cloacae, transportation cages before and after sanitization, water (scald tank, supply, pre-chiller and chiller), and carcasses (before and after scalding, defeathering, rinsing, evisceration, final rinsing, chilling at 4ºC, and freezing at -12°C for 24 h, 30 and 60 days). Typical Salmonella colonies were submitted to TSI, LIA, SIM, urea, and polyvalent anti-O antiserum tests, and to final identification by Microarray by Check&Trace. Nine of the 1,071 (0.83%) samples analyzed by mMPN and by conventional microbiology were positive for Salmonella and the following serovars were identified: Anatum, Brandenburg, Agona, Tennessee, Bredeney, Schwarzengrund and Infantis.Discussion: This positive rate was lower than that described by other authors, whose rates ranged from 3% and 39% for the isolation of Salmonella spp. from different sources, such as slaughterhouses and retail sales in samples collected in Brazil. The low frequency of isolation of Salmonella in this study can be attributed to the efficiency of control systems used from the field to the slaughterhouse, such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), which are HACCP requirements. Also, when slaughtering technology actions are properly managed, such as water replacement and temperatures lower than 4ºC in the chiller, the initial contamination by Salmonella spp. can be reduced, with a decline in contamination from 70% to 20%, and with a reduction in the contamination of broiler carcasses after chilling from 15.8% to 3.3%. On the other hand the contamination of carcasses by Salmonella before pre-chilling and in post-chilling might be due to the automated system, inadequate temperatures during chilling, and inappropriate water chlorination in the assessed meat-packing plant. Of the 17 points evaluated, seven were positive for Salmonella, especially the cages after sanitization and frozen carcasses. The contamination by Salmonella spp. in transportation cages after sanitization indicates inefficiency of the automated system as well as possible bacterial resistance to the sanitizers used in SSOP while the isolation in carcasses frozen for 24 h and 60 days demonstrates the thermal resistance of the bacterium to a conservation method widely used in the food industry. In this work, just one of the nine positive samples for Salmonella was identified by conventional methods (CM) and mMPN. The discrepancy between methods can be explained by the heterogeneous distribution of Salmonella and other bacteria in naturally contaminated samples. Samples that were positive in the qualitative test but negative in the mMPN protocol could have had a number of Salmonella below the detection amount.

scholarly journals Hygienic sanitary conditions of vacuum packed beef produced by slaughterhouses qualified for export in the Mato Grosso state, Brazil

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Maxsueli Aparecida Moura Machado ◽  
Barbara Müller ◽  
Ricardo César Tavares Carvalho ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Transmission Risk ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Mato Grosso ◽  
Probable Number ◽  
E Coli ◽  
Legal Standards ◽  
Market Expansion ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

ABSTRACT: Brazil is the largest exporter of beef of the world and Mato Grosso State is the highest beef producer in this country. To maintain product competitiveness and market expansion, sanitary hygienic control of the entire process is indispensable to ensure the attainment of harmless beef and quality. The objective of this study was to evaluate the hygienic sanitary conditions of vacuum-packed beef produced by establishments qualified for export in the state of Mato Grosso, Brazil. A total of 60 samples were submitted to coliforms counts at 35°C and at 45°C and E. coli. The mean contamination by at 35°C and coliforms at 45°C were 3,1 x 102MPN/g and 7.7MPN/g respectively. The presence of E. coli was verified in five samples, representing an occurrence of 8.3% (5/60), and Salmonella spp. in 5% (03/60) of the analyzed samples. The MPN (Most Probable Number) average of coliforms at 35°C and 45°C are in accordance to national and international legislation; however, the presence of Samonella spp., E. coli in some sample indicates a low risk of occurrence of salmonellosis and colibacillosis transmitted by the evaluated beef. However, transmission risk of these diseases cannot be ruled out, since the presence of E. coli does not depend on the amount of coliforms and national legal standards established for the group of thermotolerant coliforms.

scholarly journals Methods for the Recovery of Salmonella spp. from Carboxymethylcellulose Gum, Gum Ghatti, and Gelatin

1998 ◽  
Vol 81 (4) ◽  
pp. 721-726 ◽  
Author(s):  
René Miguel Amaguaña ◽  
Thomas S Hammack ◽  
Wallace H Andrews
Keyword(s):  
Final Concentration ◽  
Inorganic Salts ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Test Portion ◽  
Probable Number ◽  
Ph Adjustment ◽  
Gum Ghatti ◽  
Thickening Agents ◽  
The U.S

Abstract Foods analyzed for Salmonella spp. by the procedure in the U.S. Food and Drug Administration's Bacteriological Analytical Manual are preenriched at a 1:9 test portion/broth ratio. Various thickening agents preenriched at this ratio become viscous and nonpipettable after 24 h incubation at 35 C. The effects of 3 factors (presence of inorganic salts, adjustment of pH, and presence of enzymes) on the viscosity of the test portion/preenrichment mixtures of various thickening agents during incubation were determined. Reduction of the viscosities of these thickening agents was accomplished as follows: carboxymethylcellulose gum, addition of cellulase to a final concentration of 0.10℅ in lactose broth preenrichment and incubation with no pH adjustment; gum ghatti, addition of NaCI to a final concentration of 0.10℅ in lactose broth preerichment and adjustment of the pH to 6.5; and gelatin, addition of papain to a final concentration of 0.10℅ in lactose broth preenrichment and adjustment of the pH to 6.8. With these modified preenrichments, one Salmonella spp. cell/25 g (representing an approximate most probable number value of 0.04 cell/g) was generally recovered from the thickening agents.

scholarly journals Damage evolution in wood – pattern recognition based on acoustic emission (AE) frequency spectra

Holzforschung ◽  
2015 ◽  
Vol 69 (3) ◽  
pp. 357-365 ◽  
Author(s):  
Franziska Baensch ◽  
Markus G.R. Sause ◽  
Andreas J. Brunner ◽  
Peter Niemz
Keyword(s):  
Pattern Recognition ◽  
Acoustic Emission ◽  
Cluster Formation ◽  
Low Frequency ◽  
Tensile Tests ◽  
Most Probable Number ◽  
Frequency Spectra ◽  
Probable Number ◽  
Ae Signal ◽  
Ae Signals

Abstract Tensile tests on miniature spruce specimens have been performed by means of acoustic emission (AE) analysis. Stress was applied perpendicular (radial direction) and parallel to the grain. Nine features were selected from the AE frequency spectra. The signals were classified by means of an unsupervised pattern recognition approach, and natural classes of AE signals were identified based on the selected features. The algorithm calculates the numerically best partition based on subset combinations of the features provided for the analysis and leads to the most significant partition including the respective feature combination and the most probable number of clusters. For both specimen types investigated, the pattern recognition technique indicates two AE signal clusters. Cluster A comprises AE signals with a relatively high share of low-frequency components, and the opposite is true for cluster B. It is hypothesized that the signature of rapid and slow crack growths might be the origin for this cluster formation.

Effect of storage temperatures on Rhizobium meliloti survival in peat- and clay-based inoculants

1993 ◽  
Vol 73 (1) ◽  
pp. 101-110 ◽  
Author(s):  
V. O. Biederbeck ◽  
H. J. Geissler
Keyword(s):  
Storage Temperature ◽  
Rhizobium Meliloti ◽  
Most Probable Number ◽  
Soil Conditions ◽  
Extension Agents ◽  
Storage Duration ◽  
Probable Number ◽  
Plant Infection ◽  
Regulatory Testing ◽  
Before And After

Legume growers and extension agents require advice on optimum conditions under which inoculants may be stored without deterioration of rhizobia or the effectiveness of the inoculant. This study was conducted to determine effects of storage duration and temperature on survival of Rhizobium meliloti in two inoculant carriers, one with a peat base and the other with a clay base. Inoculant subsamples were placed in polyethylene bags, then packaged into plastic containers and stored in wooden boxes at either −23 °C (freezer), 4 °C (refrigerator), or room temperature (21–33 °C). Before and after storage for 0.5, 3, 6, 9, 12, 15 and 20 mo, samples were analyzed for surviving rhizobia by most probable number (MPN) plant-infection technique using plastic pouches with seedlings of alfalfa (Medicago sativa L. ’Algonquin’). These counts showed no significant reduction of rhizobial viability in either inoculant at any temperature over the 20-mo study. The surprising lack of population decreases was attributed partly to the wide span between the confidence limits of MPN estimates (at P = 0.05) and partly to the effectiveness of the protective packaging in preventing any desiccation or acidification of the inoculants. Throughout the experiment pH remained unchanged at 6.8 and 8.5 and moisture content at 12.3 and 3.0% in the peat-base and clay-base inoculants, respectively. Nodule color and size indicated that symbiotic effectiveness was not affected by storage temperature. Counts, when averaged across temperatures, showed rhizobial populations remained constant around 1.3 × 109 cells g−1 peat and 1.1 × 108 cells g−1 clay. Re-testing of R. meliloti inoculants stored for up to 10 yr at 4 °C, after earlier regulatory testing, showed no significant viability reductions in any product stored < 7 yr and in some products stored for as long as 10 yr. The results indicated that rhizobial populations could be maintained at levels much above the regulatory minimum MPN (103 seed−1), which would be of critical importance when forage legumes are grown under adverse soil conditions and inoculation is required. Key words: Rhizobium meliloti, inoculant storage, temperature effects, carrier effects, MPN plant-infection technique, inoculant quality control

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 Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina

2021 ◽  
Author(s):  
M.L. Baraquet ◽  
O.F. Camiletti ◽  
C.I. Moretti ◽  
L.E. Rodríguez ◽  
C. Vázquez
Keyword(s):  
International Standards ◽  
Fecal Coliforms ◽  
Most Probable Number ◽  
Quality Traits ◽  
Salmonella Spp ◽  
Minimally Processed ◽  
Probable Number ◽  
Retail Outlets ◽  
Minimally Processed Vegetables ◽  
Microbiological Status

Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina. Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat. Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples. Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.

scholarly journals Salmonella Enteritidis in chicken carcasses and giblets in Southern Chile

2009 ◽  
Vol 4 (02) ◽  
pp. 107-109 ◽  
Author(s):  
Jorge Ulloa ◽  
Mario Gonzalez ◽  
Carlos Hernandez ◽  
Maria Paz Villanueva ◽  
Heriberto Fernandez
Keyword(s):  
Salmonella Enteritidis ◽  
Low Frequency ◽  
Chicken Meat ◽  
Southern Chile ◽  
Salmonella Infection ◽  
Salmonella Spp ◽  
Isolation Frequency ◽  
Poultry Products ◽  
Raw Poultry

Background: Gastroenteritis caused by Salmonella spp. is mainly related to the consumption of undercooked chicken meat or raw poultry products. The objective of this study was to assess the occurrence of Salmonella spp. in chicken carcasses and giblets commercialized in Southern Chile (Valdivia city). Methodology: A total of 560 samples were collected from four supermarkets and one poultry products dealer, during two periods (autumn-winter and spring-summer periods), and analysed for Salmonella using standard bacteriological procedures. Results: Five out of 280 analyzed carcasses (1.8%) and one out of 280 (0.4%) chicken giblets were Salmonella positive. The isolation frequency of Salmonella spp. considering the total samples analyzed was 1.1%. Salmonella Enteritidis was the only serotype isolated. No significant differences (P > 0.05) in the isolation rates between the autumn-winter and spring-summer periods were found. Conclusion: Salmonella Enteritidis was isolated in low frequency from chicken carcasses and giblets commercialized in Southern Chile (Valdivia city); however, in spite of the low frequency of contaminated samples, this kind of food could be a potential vehicle of Salmonella infection to humans.

Relative Effectiveness of Selenite Cystine Broth, Tetrathionate Broth, and Rappaport-Vassiliadis Medium for the Recovery of Salmonella from Raw Flesh and Other Highly Contaminated Foods: Precollaborative Study

1995 ◽  
Vol 78 (2) ◽  
pp. 375-380 ◽  
Author(s):  
Geraldine A June ◽  
Patricia S Sherrod ◽  
Thomas S Hammack ◽  
R Miguel Amaguana ◽  
Wallace H Andrews
Keyword(s):  
Relative Effectiveness ◽  
Ground Beef ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Probable Number ◽  
Pork Sausage ◽  
Selective Enrichment

Abstract The effectiveness of selenite cystine (SC) broth, tetrathionate (TT) broth, and Rappaport-Vassiliadis (RV) medium for recovery of Salmonella spp. from 8 highly contaminated foods was determined. RV medium prepared from individual ingredients and incubated at 42° and 43°C was compared with 2 commercial (Difco and Oxoid) media incubated at 42°C. Naturally and artificially contaminated foods were tested under 2 protocols. For Protocol 1, each food was preenriched in the appropriate medium. After incubation, serial 10 fold dilutions of the preenriched foods were inoculated into selective enrichment media and incubated at 35°, 42°, or 43°C. Effectiveness of these conditions was evaluated by most probable number determination of Salmonella spp. recovered. Productivity of selective enrichments did not differ significantly with this protocol, except that with Oxoid RV medium the number of Salmonella cells recovered from most of the foods was significantly reduced. For Protocol 2, twenty 25 g test portions from artificially inoculated foods were examined qualitatively for Salmonella spp. The effectiveness of the broth/temperature combinations was determined by the number of positive tests under each condition. RV medium prepared from individual ingredients and TT broth incubated at 43°C yielded significantly more Salmonella-positive tests from frog legs and lettuce than did SC and TT broths incubated at 35°C or commercial RV medium incubated at 42°C. With pork sausage and ground beef, significantly fewer Salmonella-positive tests were found with Oxoid RV medium incubated at 42°C and SC incubated at 35°C than from other selective enrichments. With chicken, fewer Salmonella-positive tests were found from SC and TT broths incubated at 35°C and Oxoid RV medium incubated at 42°C than from other selective enrichments. There were no significant differences among selective enrichments in the recovery of Salmonella spp. from the remaining foods. Overall, RV prepared from individual ingredients and incubated at 42°C yielded the highest number of Salmonella-posWive tests.

Miniaturized Most Probable Number and Enrichment Serology Technique for the Enumeration of Salmonella spp. on Poultry Carcasses

1997 ◽  
Vol 60 (11) ◽  
pp. 1306-1311 ◽  
Author(s):  
FLORENCE S. HUMBERT ◽  
GILLES SALVAT ◽  
FRANÇOISE LALANDE ◽  
PIERRE COLIN
Keyword(s):  
Analytical Approach ◽  
Analytical Procedure ◽  
Cost Effective ◽  
Test Material ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Probable Number ◽  
Chicken Skin ◽  
Peptone Water ◽  
Skin Samples

The ability of two 8-tube most probable number (MPN) techniques to quantitatively recover Salmonella spp. from 26 fresh, naturally contaminated chicken skin samples was compared. Individual macerated skin samples were tested in parallel using a traditional (tMPN) and a miniaturized (mMPN) analytical procedure. In the tMPN assay, replicate aqueous portions from each macerated sample were preenriched individually in buffered peptone water, selectively enriched in Müller-Kauffmann tetrathionate brilliant green broth (MKTBG), and plated on Rambach agar. Each MKTBG was also postenriched in M Broth, and the resulting postenrichment culture screened for the presence of Salmonella cells by enrichment serology (ES). Although a similar analytical approach was used in the mMPN assay, it differed from the tMPN in the use of smaller test volumes dispensed in microplates, and on a sedimented portion of skin macerate as test material. Of the 26 Salmonella-contaminated samples examined in this study, the tMPN coupled to Rambach agar or ES identified 23 and 24 positive samples, respectively. Under homologous conditions, the mMPN detected all 26 positive Salmonella contaminated samples. The most probable numbers in 100-g skin samples analyzed by the tMPN ranged from 18/100 g to 9,530,000/100 g with a median value of 570/100 g. Levels of contamination by the mMPN procedure ranged from 90/100 g to 556,000/100 g with a median value of 1,200/100 g. Statistical analysis of experimental data underlined the equivalence of the tMPN and the mMPN procedures and nonequivalence of the Rambach plating and ES conditions. It is suggested that the microplate mMPN coupled to ES offers a reliable and more cost-effective analytical approach for the quantitative recovery of Salmonella on broiler carcasses.

scholarly journals Microbiological and physical-chemical characteristics of fermented milk beverages

2015 ◽  
Vol 67 (6) ◽  
pp. 1735-1742
Author(s):  
E.H.P. Andrade ◽  
N.M.A. Silva ◽  
M.F.S. Resende ◽  
M.R. Souza ◽  
L.M. Fonseca ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Most Probable Number ◽  
Chemical Characteristics ◽  
Salmonella Spp ◽  
Probable Number ◽  
Total Solids ◽  
Physical Chemical ◽  
Belo Horizonte

This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30ºC) and thermal tolerant coliforms (45ºC), Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.

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