MICROBIOLOGICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN BREADED RAW SHRIMP1,2

1973 ◽  
Vol 36 (5) ◽  
pp. 253-261 ◽  
Author(s):  
C. Vanderzant ◽  
A. W. Matthys ◽  
B. F. Cobb
Keyword(s):  
Elevated Temperatures ◽  
Ph Value ◽  
Frozen Storage ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Bacterial Counts ◽  
Organoleptic Characteristics ◽  
Plate Counts ◽  
Frozen Shrimp ◽  
Raw Shrimp

Thirty percent of the samples of fresh or frozen shrimp received for processing into breaded shrimp had bacterial counts in excess of 106/g. The bacterial counts of 56% of plant processed samples of frozen breaded raw shrimp exceeded 106/g. Counts with plate incubation at 7 or 25 C were significantly higher than at 35 C. Little relationship existed between aerobic plate counts and coliform or enterococcal counts. Neither Salmonella nor Vibrio parahaemolyticus was isolated from plant processed samples. Frozen storage of breaded shrimp for 3 to 12 months caused minor reductions in aerobic plate count and coliform count and only minor changes in trimethylamine nitrogen (TMN), total volatile nitrogen (TVN), and odor scores. When frozen breaded raw shrimp were exposed to elevated temperatures (0–10 C) increases in count occurred at 0 C after 3–5 days, at 5.5 C after 2–3 days, and at 10 C after 1–2 days. Coliform bacteria increased at 5.5 C, Escherichia coli and enterococci at 10 C. In samples held at 0–10 C, marked increases in TMN and TVN and decreases in pH value occurred when bacterial counts had increased sharply and when off-odors became noticeable. Gram-positive forms, Bacillus, Microbacterium, Micrococcus, and coryneform bacteria were predominant in retail samples. Many of these samples showed evidence of repeated thawing and freezing. Of the retail samples, 52% had aerobic plate counts of 106/g or higher.

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

scholarly journals Isolation of Food-Borne Microorganisms from Atlantic Mackerel and Disinfection of the Raw Fish by Radiation, Low Temperature and Combination Treatments

1970 ◽  
Vol 25 (2) ◽  
pp. 105-109
Author(s):  
Manik Hossain ◽  
M Kamruzzaman Munshi ◽  
Rasheda Yasmin Shilpi ◽  
Harun Or-Rashid
Keyword(s):  
Low Temperature ◽  
Frozen Storage ◽  
Bacterial Count ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Coliform Bacteria ◽  
Isolation And Identification ◽  
Bacterial Counts ◽  
Coliform Count ◽  
Combination Treatments

An investigation was undertaken for the isolation and identification of fish-borne microorganisms from mackerel fish (Scomberomorus guttatus) collected from Savar Bazar. Radiation, low temperature (-20°C) and combination treatments were then applied for the decontamination of associated organisms. The ranges of total viable bacterial count, total coliform count, total faecal coliform count and total staphylococcal count varied from 6.5 x 104 to 1.04 x 105, 2 x 102 to 4.0 x 102, 0 to 1 x 102 and 4.4 x 104 to 3.8 x 104 cfu/g respectively, while the total fungal count was nil. Sixty-four bacterial isolates were identified including Staphylococcus (19%), Micrococcus (11%), Enterobacter (8%), Klebsiella (17%), Bacillus (19%), Escherichia (17%) and Pseudomonas (9%). To disinfect the microorganisms, the samples were irradiated at different doses (0-10.0 kGy) of gamma irradiation. Total coliform and total faecal coliform bacteria were inactivated below the detectable level at 2.5 kGy of irradiation. The number of total viable bacteria decreased by three logs when irradiated at 5.0 kGy and the number of Staphylococcus bacteria were eliminated completely after the irradiation dose of 5.0 kGy. During frozen storage, the total viable bacterial counts were gradually declined in all the samples. After six months of storage the bacterial counts were decreased about one log in all of the samples. It has been observed that combination treatments (irradiation and freezing) are more effective than the single treatment for eliminating the fish-borne bacteria. Keywords: Mackerel fish; Microbial contamination; Irradiation; Low temperatureDOI: http://dx.doi.org/10.3329/bjm.v25i2.4871 Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 105-109

Comparison of the Microbial Quality of Raw Shrimp from China, Ecuador, or Mexico at Both Wholesale and Retail Levels

1994 ◽  
Vol 57 (2) ◽  
pp. 150-153 ◽  
Author(s):  
THOMAS M. BERRY ◽  
DOUGLAS L. PARK ◽  
DONALD V. LIGHTNER
Keyword(s):  
Microbial Quality ◽  
Resistance Patterns ◽  
Plate Counts ◽  
Contamination Levels ◽  
Frozen Shrimp ◽  
Source Countries ◽  
Antibiotic Resistance Patterns ◽  
Raw Shrimp ◽  
Vibrio Spp

Aerobic plate counts (APC), Listeria spp., and Vibrio spp. and antibiotic resistance patterns of Vibrio spp. were determined for imported shrimp from China, Ecuador, and Mexico obtained from wholesale/frozen and retail/previously frozen markets. Statistically significant differences in APC were observed among source countries and wholesale/frozen versus retail/previously frozen samples. Wholesale/frozen shrimp products were consistently excellent quality with respect to APC; higher contamination levels were observed in retail/previously frozen samples. Listeria spp. and L. monocytogenes were isolated from 16.7 and 6.7% of shrimp samples, respectively. Vibrio spp. were present in 63.3% of the samples, more often isolated from shrimp from Mexico or China than Ecuador. The majority of isolates were identified as V. parahaemolyticus (36.7%), V. alginolyticus (26.7%), or V. vulniftcus (16.7%), and 53.7% were resistant to at least one antibiotic. These data reveal that important differences in microbial quality occur in raw shrimp products as a function of source and between retail and Wholesale products.

Comparison of Brands of Media for Isolating Bacteria from Poultry, Beef and Shrimp

1984 ◽  
Vol 47 (5) ◽  
pp. 394-397 ◽  
Author(s):  
H. S. LILLARD ◽  
N. A. COX ◽  
J. S. BAILEY ◽  
J. E. THOMSON
Keyword(s):  
Escherichia Coli ◽  
Practical Significance ◽  
Plate Count ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
Raw Shrimp

Five brands of media (BBL, Difco, Gibco, Oxoid and Scott) were evaluated for enumerating microorganisms by the aerobic plate count and by Enterobacteriaceae, Escherichia coli, and coliform counts, and for determining Salmonella incidence. Microbiological evaluations were done on raw chickens, raw beef and raw shrimp, except that Salmonella incidence was not determined on shrimp samples. There were statistically significant differences in total plate counts (with chicken, beef and shrimp), Enterobacteriaceae counts (with shrimp) coliforms (with chicken) and E. coli counts (with chicken) by the five brands of media, but these differences were too small to be of practical significance. It was concluded that no differences of practical significance were found among the five brands of media.

EFFECT OF TIME AND TEMPERATURE OF INCUBATION ON THE PLATE COUNT OF DRY MILKS

1964 ◽  
Vol 27 (8) ◽  
pp. 241-244
Author(s):  
Rafael Pedraja ◽  
Ainis Mengelis
Keyword(s):  
Incubation Time ◽  
Agar Plate ◽  
Plate Count ◽  
Plate Method ◽  
Bacterial Counts ◽  
Grade Classification ◽  
Dry Milk ◽  
Plate Counts ◽  
Nonfat Dry Milk

Bacterial counts of nonfat dry milk of various heat types and of dry buttermilk were determined by the agar plate method using three incubation conditions, 35 C for 48 hours, 32 C for 48 hours, and 32 C for 72 hours. Generally higher plate counts were obtained when incubating samples at 32 C for 72 hours. No outstanding differences were found when samples were incubated at 35 C for 48 hours, as compared to incubation at 32 C for 48 hours. There was no relation between the direct microscopic clump count and differences in plate counts due to varying incubation conditions. Results clearly demonstrate that only a very small percentage of samples were affected in their grade classification as a result of extending the incubation time to 72 hours.

PREDICTION OF STANDARD PLATE COUNT OF MANUFACTURING-GRADE RAW MILK FROM THE PLATE LOOP COUNT1

1970 ◽  
Vol 33 (4) ◽  
pp. 168-170 ◽  
Author(s):  
Earl O. Wright ◽  
George W. Reinbold ◽  
Leon Burmeister ◽  
James Mellon
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
Adjustment Factor ◽  
Bacterial Counts ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Count Range ◽  
Standard Plate ◽  
Plate Counts

Plate Loop Counts and Standard Plate Counts of manufacturing grade raw milk samples were compared. With bacterial counts of 200,000/ml and less, the Plate Loop Count approximated the Standard Plate Count very closely. With counts greater than 200,000, the agreement was not as close. Differences between counts from the two methods, however, were not statistically significant (P<0.05) within either count range. An adjustment factor was determined to enable the Plate Loop Count to more accurately predict the Standard Plate Count of milk with a Standard Plate Count >200,000/ml. The Standard Plate Count can be reasonably predicted from the Plate Loop Count by the formula:

An Evaluation of Sampling Methods for the Detection of Escherichia coli and Salmonella on Turkey Carcasses

2005 ◽  
Vol 68 (1) ◽  
pp. 34-39 ◽  
Author(s):  
J. M. McEVOY ◽  
C. W. NDE ◽  
J. S. SHERWOOD ◽  
C. M. LOGUE
Keyword(s):  
Escherichia Coli ◽  
Breast Tissue ◽  
Sampling Methods ◽  
Skin Tissue ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Bacterial Counts ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count

The efficacy of rinse, excision, and swab methods for the microbiological analysis of prechill turkey carcasses was investigated. Aerobic plate counts from a 50-cm2 area of the breast sampled by excision and by swabbing were compared. Escherichia coli and Salmonella recoveries were determined from turkeys sampled by a carcass rinse (CR), a modified rinse with the carcass supported in a swing (MCR), a two-site swab of 50 cm2 at the back and thigh (2S), a one-site swab of 50 cm2 beneath the wing (1S), a whole-carcass swab of the inner and outer carcass surface (WS), and excision of 25 g of neck skin tissue (NE). The effect of diluent volume (25, 50, and 100 ml) on E. coli counts from swab samples was also assessed. The aerobic plate count from breast tissue sampled by excision was greater than that by swabbing (P < 0.05). E. coli recoveries by the MCR method were similar to those by CR. E. coli counts from 1S and WS samples were higher when swabs were stomached in 50 rather than 25 ml of diluent (P < 0.05). For swabs stomached in 50 ml of diluent, E. coli recoveries by the MCR, 2S, 1S, and WS methods were similar. For swabs stomached in 50 ml of diluent, Salmonella recoveries by the WS and MCR methods were higher than those by the 2S and 1S methods. Excision was more effective than swabbing for obtaining total bacterial counts from reduced turkey carcass areas. Whole-carcass sampling by rinsing or swabbing is necessary for optimum Salmonella recovery. Sampling a reduced area of the carcass is sufficient for E. coli analysis.

Analyst Variation in Doing the Standard Plate Count as Described in Standard Methods for the Examination of Dairy Products1,2

1978 ◽  
Vol 41 (1) ◽  
pp. 4-7 ◽  
Author(s):  
JAMES L. FOWLER ◽  
WARREN S. CLARK ◽  
JAMES F. FOSTER ◽  
ALAN HOPKINS
Keyword(s):  
Dairy Products ◽  
Plate Count ◽  
Bacterial Colony ◽  
Bacterial Counts ◽  
Standard Methods ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Plate Counts

Five analysts participated in a study to evaluate the following aspects of the 13th edition of Standard Methods for the Examination of Dairy Products (SMEDP): (a) analyst variation in overall Standard Plate Counts (SPC), and (b) analyst duplication of bacterial colony counts on agar places. Each analyst prepared 24 samples of pasteurized, homogenized milk during a successive 8-day period (i.e., 3 samples/day), and then the analysts estimated the numbers of bacterial colonies for these, as well as other analysts' plates, initially after 48 h of incubation, and then 1 h later and 24 h later. Statistically significant differences in colony enumerations were found between analysts in preparation of agar plates on 3 days. Significant differences were also noted between analysts for bacterial counts of agar plates. Mean bacterial estimates of certain analysts ranged between 565 and 948, and fluctuated greatly between the initial, 1-h, and 24-h determinations. These results indicate that the “standards of accuracy” currently specified in SMEDP are not realistic, i.e., (a) among-analyst variation of 18.2% compared to 10%, and (b) within-analyst variation of 7.7% compared to 5% in SMEDP.

Comparison of Stomacher and Waring Blendor for Homogenizing Foods to be Examined for Clostridium perfringens

1979 ◽  
Vol 62 (5) ◽  
pp. 1007-1010
Author(s):  
Stanley M Harmon ◽  
Donald A Kautter
Keyword(s):  
Experimental Data ◽  
Statistical Analysis ◽  
Clostridium Perfringens ◽  
Frozen Storage ◽  
Food Samples ◽  
Food Type ◽  
Plate Count ◽  
Significant Difference ◽  
Plate Counts ◽  
Aoac Official

Abstract The Colworth Stomacher Model 400 homogenizer was compared with the Waring Blendor for preparing food homogenates to be examined for Clostridium perfringens. Forty-eight samples representing 6 different food types were inoculated with C. perfringens and examined by the AOAC official first action method for enumeration of C. perfringens in foods. Identical paired specimens of each food type were blended with the 2 devices, and plate counts were made as specified in the official first action method. The effects of frozen storage on plate counts were determined by examining 24 food samples that had been stored for 3 days at —68°C and homogenized by both devices. Results of a statistical analysis of the experimental data indicated no significant difference overall (P > 0.05) in the plate counts of homogenates prepared with the Waring Blendor or the Stomacher 400, either before or after frozen storage of the food samples. However, the overall plate count average of the 48 samples was slightly higher with the Waring Blendor than with the Stomacher 400 homogenizer.

scholarly journals Major Mammary Pathogens as Contributors to Total Bacterial Counts in Raw Milk

2009 ◽  
Vol 78 (3) ◽  
pp. 455-461 ◽  
Author(s):  
Dušan Ryšánek ◽  
Monika Zouharová ◽  
Vladimír Babák
Keyword(s):  
Geometric Mean ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Geometric Means ◽  
Gram Negative ◽  
Bacterial Counts ◽  
Standard Plate ◽  
Plate Counts ◽  
Positive Correlations ◽  
Environmental Pathogens

The purpose of this study was to assess the contribution of major mammary pathogens, as well as of coliform and Gram-negative non-coliform bacteria to standard plate counts (SPCs) of bulk tank milk samples (BTMSs). Randomly selected anonymous BTMSs were collected from 268 dairy herds (with approximately 29,000 cows) in the Czech Republic during 2007. The most frequently detected pathogens were found to be E. faecalis (16.1%; geometric mean 9.8 × 102 CFU/ml) and S. uberis (13.6%; 9.0 × 102 CFU/ml). Highly significant positive correlations (P < 0.01) between the bacterial counts of the dominant pathogens and the relevant SPC were found for E. faecalis and S. dysgalactiae, as were significant correlations (P < 0.05) for S. uberis, E. faecium, and S. aureus. Highly significant positive correlations (P < 0.01) were found between SPC and coliform count and between SPC and Gram-negative non-coliform bacteria count. The results suggest, therefore, a recent dominance of environmental pathogens especially streptococci and enterococci, over contagious mammary pathogens in BTMSs. The geometric means of SPC in BTMSs with mammary pathogen (7.7 × 104 CFU/ml for environmental; 7.4 × 104 CFU/ml for contagious pathogens) exceed significantly (P < 0.05) the geometric means of SPC of pathogen free BTMSs (4.4 × 104 CFU/ml). This study revealed that the major mammary pathogens contribute significantly to SPCs of BTMSs.

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