MICROBIAL POPULATIONS OF RESTAURANT COUNTER CLOTHS1

1972 ◽  
Vol 35 (2) ◽  
pp. 115-116
Author(s):  
F. Eugene Nelson ◽  
Lee Halle
Keyword(s):  
Food Service ◽  
Coliform Bacteria ◽  
Microbial Populations ◽  
General Level ◽  
Psychrotrophic Bacteria ◽  
Yeasts And Molds

Of 18 counter cloths in use at food service establishments, 6 gave “total” counts exceeding 1,000,000/4 inehes2, and only 5 had counts less than 10,000/4 inches2, Yeasts and molds were encountered in appreciable numbers from nearly all samples. Typical colonies of psychrotrophic bacteria, coliform bacteria, staphylococci, and enterococci were obtained from many samples, Microbiological condition of counter cloths did not correlate with inspection ratings or general level of housekeeping.

Efficacy of Spray Application of Chlorinated Water in Killing Pathogenic Bacteria on Raw Apples, Tomatoes, and Lettuce

1998 ◽  
Vol 61 (10) ◽  
pp. 1305-1311 ◽  
Author(s):  
L. R. BEUCHAT ◽  
B. V. NAIL ◽  
B. B. ADLER ◽  
M. R. S. CLAVERO
Keyword(s):  
Pathogenic Bacteria ◽  
Food Service ◽  
Microbial Populations ◽  
Control Treatment ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms ◽  
Sterile Water ◽  
Spray Application ◽  
Water Control ◽  
Yeasts And Molds

Washing whole and cut produce by dipping or submerging in chlorinated water has a sanitizing effect, although reduction in microbial populations is minimal and is usually less than 100-fold. A study was undertaken to evaluate the efficacy of a spray application of chlorine in killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, yeasts and molds, and total aerobic mesophilic microorganisms on whole apples, tomatoes, and lettuce leaves. Inoculated produce was treated (sprayed and then soaked) with water (control) or Solutions containing 200 or 2,000 ppm of chlorine for 0, 1,3, 5, or 10 min, rinsed with sterile water, and analyzed for populations (CFU/cm2) of target microorganisms. Compared to the control treatment, further reductions in numbers of pathogens of 0.35 to 2.30 log CFU/cm2 were achieved by treatment with chlorine. Chlorine was generally more effective at 2,000 ppm than at 200 ppm. Inactivation of microorganisms occurred essentially within 1 min after application of chlorine. These reductions are significant relative to populations of pathogenic microorganisms that may be present on produce. Spray application of chlorine to raw produce at food Service or household levels may be a suitable, and more convenient, alternative to treatment by dipping or submersion.

Microbiological Quality and the Inability of Proteolytic Clostridium botulinum To Produce Toxin in Film-Packaged Fresh-Cut Cabbage and Lettuce

1998 ◽  
Vol 61 (9) ◽  
pp. 1148-1153 ◽  
Author(s):  
Y.-Y. HAO ◽  
R. E. BRACKETT ◽  
L. R. BEUCHAT ◽  
M. P. DOYLE
Keyword(s):  
Clostridium Botulinum ◽  
Microbiological Quality ◽  
Microbial Populations ◽  
Mouse Bioassay ◽  
Psychrotrophic Bacteria ◽  
Anaerobic Microorganisms ◽  
Significant Difference ◽  
Yeasts And Molds ◽  
Aerobic And Anaerobic

The production of toxin by a 10-strain mixture of proteolytic Clostridium botulinum in fresh produce packaged in polyethylene films having high (7,000 cc/m2/24 h; HOTR) and low (3,000 cc/m2/24 h; LOTR) relative oxygen permeability was determined. Shredded cabbage and lettuce inoculated with ~102 spores/g were placed in bags composed of the two films (1.4 kg/bag), and the bags were then vacuum sealed. Produce was stored at 4, 13, and 21°C for up to 21 (cabbage) or 28 (lettuce) days and analyzed periodically. At each sampling time, the gas composition within the bags, pH of the produce, and microbial populations (total aerobic and anaerobic microorganisms, lactic acid bacteria, psychrotrophic bacteria, and yeasts and molds) were determined. In addition, the presence of botulinal toxin was determined using the standard U.S. Food and Drug Administration mouse bioassay protocol. Bags made of HOTR film prolonged sensory quality of cabbage and lettuce, especially at 13 and 4°C. Packaging material had an effect on the growth of various groups of microorganisms; however, there was not a general trend. For example, lettuce packaged in HOTR bags had higher aerobic microbial populations than that packed in LOTR, but no significant difference (P ≤ 0.05) was observed with cabbage. Growth of psychrotrophic bacteria was greater in vegetables packaged in HOTR film while growth of yeasts and molds was not affected by either packaging film. Most differences in microbial populations in produce packaged in LOTR and HOTR films were less than 1 log10 CFU/g. Botulinal toxin was not detected in cabbage or lettuce packaged in either film or stored under any test condition.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

Potato-Like Odor of Retail Beef Cuts Associated with Species of Pseudomonas

1986 ◽  
Vol 49 (4) ◽  
pp. 272-273 ◽  
Author(s):  
R. L. DAISE ◽  
E. A. ZOTTOLA ◽  
R. J. EPLEY
Keyword(s):  
Coliform Bacteria ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Gram Negative ◽  
Consumer Complaints ◽  
Psychrotrophic Bacteria ◽  
Plate Count Agar ◽  
Litmus Milk ◽  
Musty Odor ◽  
Retail Cuts

Retail cuts of beef and hamburger packages from a North Dakota meat processor were examined due to consumer complaints of a strong potato-like or musty odor associated with the meat. Examination for total numbers of aerobic bacteria on plate count agar and for gram-negative psychrotrophic bacteria on crystal violet tetrazolium agar revealed numbers in excess of 108 CFU/g. Numbers of coliform bacteria on violet red bile agar were in excess of 106 CFU/g. Gram-negative rods were isolated and identified. The isolates were characterized by a positive catalase reaction, oxidase production, an oxidative O/F reaction, nonutilization of lactose, liquefication of nutrient gelatin, slight motility, production of acid in litmus milk with decoloration and clotting, nonproduction of indole, and nonreduction of nitrate. The isolate was tentatively identified as a Pseudomonas of undetermined species, probably a variant of either Pseudomonas taetrolens or Pseudomonas perolens.

Evaluation of Combination Treatment Processes for the Microbial Decontamination of Pork Trim†

2001 ◽  
Vol 64 (3) ◽  
pp. 335-342 ◽  
Author(s):  
MAURICIO M. CASTELO ◽  
DONG-HYUN KANG ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE ◽  
ELAINE D. BERRY
Keyword(s):  
Lactic Acid ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Psychrotrophic Bacteria ◽  
C Storage ◽  
Combination Treatments ◽  
Treatment Processes ◽  
Hot Air

Combination treatment processes for the microbial decontamination of pork trim were developed and evaluated. Lean pork trim tissue (LPT) and fat-covered pork trim tissue (FPT) inoculated with swine feces were treated with intervention processes as follows: (i) control (untreated), (ii) water (15°C, 120 s), (iii) water followed by lactic acid wash (15°C, 75 s), (iv) combination 1 (water plus hot water [65.5°C, 15 s] plus hot air [510°C, 60 s] plus lactic acid), (v) combination 2 (water plus hot water [82.2°C, 15 s] plus hot air [510°C, 75 s] plus lactic acid), and (vi) combination 3 (water plus hot water [82.2°C, 45 s] plus hot air [510°C, 90 s] plus lactic acid). Populations of aerobic bacteria, psychrotrophic bacteria, coliforms, Escherichia coli, and lactic acid bacteria were determined before and after treatment and at days 2 and 7 of 4°C storage. Regardless of the intervention treatment, lower microbial populations were observed on FPT than on LPT immediately after treatment and during the 7-day storage period. Both LPT and FPT treated with water plus lactic acid, combination 1, combination 2, and combination 3 had lower remaining populations of all microbial groups immediately after treatment than did water-treated samples. Populations of aerobic bacteria, coliforms, E. coli, and lactic acid bacteria on either LPT or FPT did not statistically increase during the 7-day storage period. On LPT, populations of psychrotrophicbacteria grew during 4°C storage but remained lower at day 7 on LPT treated by combinations 2 and 3 (2.29 and 1.89 log10 CFU/cm2, respectively) than on LPT treated with water (4.07 log10 CFU/cm2) or water plus lactic acid (3.52 log10 CFU/cm2). Populations of psychrotrophic bacteria remained below detectable levels throughout the 7-day storage on FPT treated with water plus lactic acid or any of the three combination treatments. Treatment of pork trim with any of the combination treatments significantly (P < 0.05) affected the color and emulsion stability of the ground pork. Water and water plus lactic acid were the most favorable treatments in reducing microbial populations on pork trim without affecting the quality attributes of the ground pork.

Distribution and Quantification of Bioaerosols in Poultry-Slaughtering Plantst†

1997 ◽  
Vol 60 (7) ◽  
pp. 804-810 ◽  
Author(s):  
K. R. LUTGRING ◽  
R. H. LlNTON ◽  
N. J. ZIMMERMAN ◽  
M. PEUGH ◽  
A. J. HEBER
Keyword(s):  
Microbial Population ◽  
Flow Distribution ◽  
Plant Design ◽  
Airborne Microorganisms ◽  
Factors Affecting ◽  
Microbial Counts ◽  
Psychrotrophic Bacteria ◽  
Air Sampler ◽  
Airborne Concentration ◽  
Yeasts And Molds

Four poultry-slaughtering plants (2 turkey, 2 duck) were investigated for airborne concentration of microorganisms, including mesophilic and psychrotrophic bacteria and yeasts and molds. Approximately 40 sites were sampled in each plant during four visits (fall, winter, spring, and summer) by using an Anderson N-6 Air Sampler containing either tryptic soy agar (for mesophilic and psychrotrophic bacteria), or Rose Bengal agar (for yeasts and molds). Sampling sites inside the plants were categorized into the following areas: shackling, picking, evisceration, post chiller, cut-up, portion packaging and whole bird packaging. Areas outside the plant were sampled as controls. Airborne microbial counts in each plant were highest in shackling areas and decreased toward the packaging areas. Bacteria were the most common airborne microorganisms identified. In general, mesophilic bacterial counts ranged from an average high of 6 log CFU/m3 in shackling to an average low of 2.5 log CFU/m3 outside the plant. Mean psychrotrophic bacterial levels were usually within 1 log unit (90%) less than mesophilic bacterial levels and ranged from 2.5 to 5 log CFU/m3 Yeasts and molds typically represented only a small proportion of the microbial population and usually were between 2.5 to 4 log CFU/m3 Air flow, distribution, temperature, relative humidity, and design of the slaughtering facility were all important factors affecting overall bioaerosol contamination. This study identified the sources and concentrations of bioaerosols that may affect product safety and shelf life. This information is useful for developing appropriate strategies for poultry-slaughtering plant design.

scholarly journals Estimation of the shelf-life of halloumi cheese using survival analysis

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 512-519 ◽  
Author(s):  
R. Kamleh ◽  
I. Toufeili ◽  
R. Ajib ◽  
B. Kanso ◽  
J. Haddad
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Anaerobic Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Microbial Populations ◽  
Total Bacterial Count ◽  
Failure Index ◽  
Good Manufacturing Practices ◽  
Yeasts And Molds

Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25&deg;C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25&deg;C, respectively. The Q<sub>10</sub> values (shelf-life at T &deg;C/shelf-life at T + 10&deg;C) at 5&deg;C and 15&deg;C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

Comparison of the Microflora on Organically and Conventionally Grown Spring Mix from a California Processor

2005 ◽  
Vol 68 (6) ◽  
pp. 1143-1146 ◽  
Author(s):  
CHRISTIE A. PHILLIPS ◽  
MARK A. HARRISON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Period Analysis ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Microbial Group ◽  
The Mean ◽  
Yeasts And Molds ◽  
Organically Grown

Considerable speculation has occurred concerning the potential for higher numbers of foodborne pathogens on organically grown produce compared with produce not grown organically. The microflora composition of spring mix or mesclun, a mixture of multiple salad ingredients, grown either by organic or conventional means was determined. Unwashed or washed spring mix was obtained from a commercial California fresh-cut produce processor who does not use manure in their cultivation practices. Fifty-four samples of each type of product were supplied over a 4-month period. Analysis included enumeration of total mesophiles, psychrotrophs, coliforms, generic Escherichia coli, lactic acid bacteria, yeasts, and molds. In addition, spring mix was analyzed for the presence of Salmonella and Listeria monocytogenes. The mean populations of mesophilic and psychrotrophic bacteria, yeasts, molds, lactic acid bacteria, and coliforms on conventionally grown spring mix were not statistically different (P &gt; 0.05) from respective mean populations on organically grown spring mix. The mean population of each microbial group was significantly higher on unwashed spring mix compared with the washed product. Of the 14 samples found to contain E. coli, eight were from nonwashed conventional spring mix, one was from washed conventional spring mix, and four were from nonwashed organic spring mix. Salmonella and L. monocytogenes were not detected in any of the samples analyzed.

scholarly journals Effect The Addition Different Concentrations of Sodium Triphosphate and Sodium Lactate on The Microbial Count of Cold Ground Beef Meat

2021 ◽  
Vol 910 (1) ◽  
pp. 012049
Author(s):  
K.Y. Al-Mamoori Ahmad ◽  
M. S. Al-Rubeii Amera
Keyword(s):  
Ground Beef ◽  
Sodium Lactate ◽  
Coliform Bacteria ◽  
Total Count ◽  
Control Treatment ◽  
Microbial Count ◽  
Ground Meat ◽  
Psychrophilic Bacteria ◽  
Significant Difference ◽  
Yeasts And Molds

Abstract This study was conducted in the laboratories of Al-Musaib Technical College, Al-Furat Al-Awsat Technical University with the aim of studying the effect of adding sodium triphosphate salts at concentrations of 0, 0.5, 1, 1.5 and 2% and sodium lactate at concentrations of 0, 0.5, 1, 1.5 and 2% on the microbial count of ground beef and cooled for 24 hours at a temperature at 4 C. The results of the study indicated an increase in the rate of the total count of bacteria, psychrophilic bacteria, coliforms, yeasts and molds in all ground meat samples, not treated with salt, than the permissible limits. As samples of ground meat not treated with trisodium and sodium lactate salts recorded the highest rate in the total Count of bacteria after 24 hours of cold storage at 4 ° C, when they reached 6.544 CFU The Count of these bacteria decreased by increasing the concentration of salts, so the minimal count of bacteria was at a concentration of 2% when adding both salts of sodium triphosphate and sodium lactate together as 3.426 CFU. also found a clear reduction in the count of Psychrophilic bacteria at a concentration of 2% for both salts as recorded the last treatment rate 2.127 CFU It is the minimal count compared to the other treatments, while the control treatments recorded the highest count 6.400 CFU. Also, the addition of different concentrations of sodium triphosphate and sodium lactate led to a gradual decrease in the counts of coliform bacteria, with an increase in the salt concentration, as it reached 1.204 CFU At aconcentration of 2%, while the control treatment was recorded 6.431 CFU It is a the highest value. Also there is a significant difference was found (P <0.05). In the count of yeasts and molds, which were significantly decreased by increasing the concentration of both salts, as they were 1.079 CFU In the last treatment, while the highest count recorded since reached 4.361 CFU When salts are not added. This is a clear indication of the existence of a synergistic action of these salts to reduce the increasing counts of bacteria, yeasts and molds by inhibiting these microbial species with increased concentration.

scholarly journals Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy

2021 ◽  
Author(s):  
F. Cirlincione ◽  
N. Francesca ◽  
L. Settanni ◽  
D. Donnini ◽  
G. Venturella ◽  
...  
Keyword(s):  
Central Italy ◽  
Microbial Populations ◽  
Fecal Indicators ◽  
Tuber Aestivum ◽  
Spoilage Bacteria ◽  
The Common ◽  
Cell Densities ◽  
Microbial Risks ◽  
Microbial Groups ◽  
Yeasts And Molds

Background: Tuber aestivum Vittad., known as black summer truffle, represents high-value food especially used as garnishment in nouvelle cuisine. The aim of this study was to investigate on the viable microbial populations associated with T. aestivum ascomata collected in different sites of Sicily and one locality of Umbria (Italy). Methods: The ripe ascomata of black summer truffles were collected from Central Italy. Cell densities of spoilage bacteria, fecal indicators, potential pathogens, yeasts, and molds were analyzed. Statistical analysis was conducted with XLSTAT software. Results: The microbiological counts of truffles ranged between 6.00 and 9.63 log Colony Forming Unit (CFU)/g for total mesophilic count and between 6.18 and 8.55 log CFU/g for total psychrotrophic count; pseudomonads were in the range 6.98-9.28 log CFU/g. Listeria spp. and coagulase-positive streptococci detected in no samples. Coagulase-negative streptococci were found in some samples with 2.11-4.76 log CFU/g levels. Yeasts and filamentous fungi were detected at consistent levels of 3.60-7.81 log CFU/g. Significant differences (p<0.01) were found between samples and also for all microbial groups. Conclusion: This study evidenced that the common brushing procedure applied for preparation of truffles is not sufficient to eliminate microbial risks for consumers. The application of an efficient decontamination treatment is strongly suggested before consumption of fresh truffles.

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