Microbiology of Delicatessen Salads

1975 ◽  
Vol 38 (3) ◽  
pp. 146-149 ◽  
Author(s):  
J. L. FOWLER ◽  
W. S. CLARK
Keyword(s):  
Air Force ◽  
The United States ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Convenience Food ◽  
Total Plate Count ◽  
Health Significance ◽  
Yeasts And Molds ◽  
Geographical Locations

Prepared salads obtained from 11 convenience food manufacturers in eight geographical locations throughout the United States were examined microbiologically upon their arrival at the laboratory, stored at 2 C and examined microbiologically weekly thereafter for 5 weeks. Microbiological evaluation included determination of total plate count, coliforms, fecal coliforms, yeasts and molds, Clostridium perfringens, Staphylococcus aureus. and salmonella; pH of the salads also was measured. Microorganisms of public health significance were detected initially in few samples; during storage these microorganisms decreased in number and no longer could be detected. Yeasts and molds, and microorganisms enumerated by the total plate count consistently proliferated to extremely high numbers in shrimp, macaroni, carrot and raisin, and egg salads. Additionally, 64 prepared salads representing 13 convenience food manufacturers from 10 geographic locations were examined microbiologically for compliance with Army and Air Force Exchange Service microbiological limits. Counts in excess of the limits were found in 36 of 64 (56%) samples; violations in total plate count, coliform, and yeast and mold limits occurred in 16, 22, and 45% of the samples, respectively.

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

Proximate, microbial and mineral compositions of Millet Pennisetum gluacuum L. and sorghum bicolor compounded straw feed for ruminant

2021 ◽  
Vol 3 (2) ◽  
pp. 009-014
Author(s):  
Bello Muhammed magaji ◽  
Femi Maroof Adams ◽  
Azeez Ayodeji Tijani ◽  
Bamidele Joshua Awogbemi ◽  
Temitope Oluwaranti Alake ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Crude Protein ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Crude Fibre ◽  
Total Plate Count ◽  
Mineral Compositions ◽  
Digestible Protein ◽  
Ruminant Feed

The study was aimed for the production and determination of the proximate, microbiological and mineral compositions of Millet Pennisetum gluacuum L. and Sorghum bicolor compounded straw feed for ruminant production. The result revealed a pH 5.791 which is suitable for fibre in the feed and promote chewing and rumination processes in the rumen, low percentage moisture content of 1.37 was recorded due to high drying in the field, high percentage fat and crude protein of 4.67 and 6.97 respectively this was as a result of the inclusion of groundnut cake as source of protein and fat in the feed, percentage digestible protein was 3.58, crude fibre value of 27.56 which satisfied the 18% requirement in the diet of ruminants, percentage carbohydrate was 54.2, and estimated energy value (Kcal) 286.95. Microbiological analysis showed a total plate count of 5 x10-4 cfu/g, Mould count of 1 x10-3 cfu/g, while Yeast, Staphylococcus, Coliform, Shigella, Salmonella and Escherichia coli count were not detected respectively. Mineral composition of sorghum and millet Pennisetum gluacuum compounded straw feed showed the presence of Fe, Na, K, Mg, Zn, Cu Mn, and Cr as 120.4189mg/kg, 570.9844 mg/kg, 227.1493 mg/kg, 568.2669 mg/kg, 12.9195mg/kg, 14.0666mg/kg, 62.9926mg/kg respectively and 18.584 mg/kg while Ni and Pb were not detected in the formulated ruminant feed.

Influence of Processing on Bacteriological Quality of Frozen Shrimp

1983 ◽  
Vol 46 (7) ◽  
pp. 572-577 ◽  
Author(s):  
RABIA ZUBERI ◽  
R. B. QADRI ◽  
PIRZADA M. A. SIDDIQUI
Keyword(s):  
Fecal Coliform ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Total Plate Count ◽  
Processing Plants ◽  
Commercial Processing ◽  
Aerobic Plate Count ◽  
Frozen Shrimp ◽  
Sanitary Conditions

Line and finished product samples (668) from two shrimp processing plants located at the Karachi fish harbor were collected and examined bacteriologically. Frozen shrimp samples (100) collected from Plant A had the following bacterial profile: average (geometric) total aerobic plate count 9.4 × 106 CFU/g; MPN coliforms 94/g; and MPN fecal coliforms 41/g. The bacterial profile of 114 frozen shrimp samples from Plant B were 8.3 × 106 CFU/g, 180/g and 133/g for total plate count, MPN coliform and MPN fecal coliforms, respectively. Samples (126) of raw and laboratory-processed (simulating commercial processing) shrimp were also examined. Processing conditions of Plant A were better and resulted in a better quality end-product as compared to that of Plant B. Three of 338 samples from Plant B yielded Salmonella. The composition of microbial flora was nearly the same for both species of shrimps from both plants. Pseudomonads were the predominant microflora followed by Micrococcus sp. When shrimp were handled expeditiously under good sanitary conditions in the laboratory, the bacterial counts were significantly lower than on shrimp from the plants. Laboratory-processed shrimp had an average (geometric) total aerobic plate count of 8.1 × 105 CFU/g and average (geometric) coliform and fecal coliform MPNs were <3/g.

Bacteriological Evaluation of Some Luncheon Meats in the Canadian Retail Market

1977 ◽  
Vol 40 (6) ◽  
pp. 382-384 ◽  
Author(s):  
C. L. DUITSCHAEVER
Keyword(s):  
Plate Count ◽  
Public Health Significance ◽  
High Incidence ◽  
Retail Outlets ◽  
Plate Counts ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Bacteriological Evaluation

Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, salmonellae, and enterococci. Bacteria of public health significance were not a problem except for a high incidence of enterococci in all samples. S. aureus counts exceeded 1000/g in 20% of 30 positive samples out of a total of 159 samples. Total aerobic plate counts exceeded 5,000,000/g in 46.5% of the samples. Wide variation in bacteriological quality of the products between manufacturers was found.

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods1

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
Author(s):  
P. O. SNYDER ◽  
M. E. MATTHEWS
Keyword(s):  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Clostridium Sporogenes ◽  
Bacillus Spp ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Initial Heating

Microbiological quality of menu items prepared by cook/chill, cook/freeze, cook/hot-hold and heat/serve methods for producing and storing menu items in foodservice systems is reviewed. Of the 40 studies, 21 focused on the cook/chill method and two on the heat/serve. Nine studies on the microbiological quality of delicatessen and fast food were also reviewed. Microbiological evaluation included total plate count, mesophilic aerobic plate count, psychrotrophic aerobic plate count, streptococcal count, staphylococcal count, clostridial count, coliforms, fecal coliforms, yeast and mold, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Clostridium sporogenes, Streptococcus faecium, Staphylococcus epidermidis, Bacillus cereus, Bacillus spp., coagulase-positive staphylococci, fecal streptococci and Salmonella. In 29 of the studies, heat was applied to menu items at one or more process steps - initial heating, hot-holding and/or final heating. Initial heating temperatures for entrees ranged from 45 to 90°C, while final heating temperatures ranged from 23 to 98°C. Times ranged from 15 to 90 min for initial heating and 0.33 to 35 min for final heating. Continued research is needed to provide data on effects of time and temperature on the microbiological quality of menu items. Such data will provide foodservice practitioners with adequate assurance that chosen thermal processing methods destroy microorganisms of public health significance.

Assessment of Zinc, Iron, and Microbes concentrations in Blood Cockles (Anadara granosa) as Complementary Foods and Implications for reducing of Micronutrition Deficiency

2021 ◽  
pp. 3399-3403
Author(s):  
Margaretha Solang ◽  
Djuna Lamondo ◽  
Ramli Utina ◽  
Syam Kumaji ◽  
Zuliyanto Zakaria
Keyword(s):  
Heavy Metals ◽  
Plate Count ◽  
Food Control ◽  
National Agency ◽  
Filter Feeder ◽  
Total Plate Count ◽  
Zn Content ◽  
Blood Cockle ◽  
Anadara Granosa

Blood cockles (Anadara granosa) are filter feeder that can accumulate heavy metals and microbes so that need to pay attention to the maximum intake. The objective of this study was to evaluate the content of Fe, Zn, a total of microbes and maximum tolerable intake value (MTI). The study employed quantitative analysis. The samples were collected from Wonggarasi Timur Village, Pohuwato Regency, Gorontalo, Indonesia. The determination of Fe and Zn was carried out through Atomic Absorption Spectrophotometer and the microbes total was done by using the Total Plate Count test. Maximum Tolerable Intake value was calculated according to the provisions of JEFCA. The results of the study showed that the Fe and Zn average of blood cockles ranged from 227.85±5.04 ppm – 247.98±6.77ppm and 2.77±0.07ppm-2.82±0.09ppm. Microbes total ranged from 1.7 x 103 colonies/g – 2.4 x 103 colonies/g. The MTI value assumed for person weighing 70 kg based on Fe and Zn content of blood cockle is 0.226kg/day - 0.467kg/day and 24.822kg/day - 24.911kg/day. Blood cockles are a source of Fe, Zn and are safe for consumption according to MTI. Consumption of blood cockles helps reduce the problem of deficiency of Fe and Zn. The content of Fe is higher than the content of Zn in blood cockles. Blood cockles from Pohuwato regency are safe for consumption according to MTI. The microbes total in blood cockles ranged from 1.7x103 colonies/g -2, 4x 103 colonies/g. This total is below the Badan Pengawas Obat dan Makanan/ Indonesian National Agency of Drug and Food Control (BPOM) standard, which is 5 x 105 CFU/g so that the blood cockles are safe for consumption.

scholarly journals Critical control points for meat balls and kibbe preparations in a hospital kitchen

1999 ◽  
Vol 30 (4) ◽  
pp. 347-355 ◽  
Author(s):  
Débora Midori Myaki Pedroso ◽  
Sebastião Timo Iaria ◽  
Rosa Carvalho Gamba ◽  
Sandra Heidtmann ◽  
Vera Lúcia Mores Rall
Keyword(s):  
Fecal Coliforms ◽  
Foodborne Diseases ◽  
Control Points ◽  
Critical Control Points ◽  
Cooking Process ◽  
Microbiological Testing ◽  
Flow Diagrams ◽  
Yeasts And Molds ◽  
Coagulase Positive Staphylococci

Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.

scholarly journals Mycobacterium avium Complex (MAC) in Water Distribution Systems and Household Plumbing in the United States

Water ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3338
Author(s):  
Joseph O. Falkinham
Keyword(s):  
Drinking Water ◽  
Mycobacterium Avium ◽  
Distribution Systems ◽  
Water Distribution ◽  
Mycobacterium Avium Complex ◽  
Water Distribution Systems ◽  
Treatment Plant ◽  
The United States ◽  
Fecal Coliforms ◽  
Plate Count

Members of the Mycobacterium avium complex (MAC) are waterborne, opportunistic pathogens whose characteristics make urban water distribution systems and household plumbing ideal habitats for their survival, persistence and growth. Rather than contaminants, MAC are colonists of drinking water systems. MAC are normal inhabitants of natural soils and water, and enter drinking water treatment systems through surface sources. A proportion of MAC survive transmission through the treatment plant, and regrow in the distribution system and household plumbing. Once within household plumbing, MAC adhere to surfaces and form biofilms, thus preventing their washout. The thermal tolerance of MAC leads to growth in water heating systems. Stagnation does not reduce MAC numbers, as MAC can grow at low oxygen levels. MAC present challenges to current water monitoring approaches as their numbers do not correlate with E. coli, fecal coliforms or heterotrophic plate count bacteria.

Bacteriological Survey of Raw “Soul Foods” Available in South Carolina

1978 ◽  
Vol 41 (5) ◽  
pp. 364-366 ◽  
Author(s):  
ADELLE W. STEWART ◽  
ANNIE F. LANGFORD ◽  
CAROLYN HALL ◽  
M. G. JOHNSON
Keyword(s):  
Staphylococcus Aureus ◽  
South Carolina ◽  
Clostridium Perfringens ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Farm Families ◽  
Farm Family ◽  
Vegetable Samples ◽  
Total Plate Count ◽  
Plate Counts

Bacterial counts of “soul foods” obtained from 10 farm families and 10 supermarkets were determined. Total plate count means for farm family vegetables ranged from 1.5 × 106/g to 2.9 × 106/g, and 2.0 × 102/g to 3.1 × 105/g for vegetables purchased at the retail sales establishments. Pig offal samples with the highest total plate counts were pigtails, 4.8 × 108/g and maws, 4.5 × 108/g from farm families; and pigtails, 2.8 × 109/g, neck bones, 2.4 × 109/g from the retail sources. Fecal coliforms were not detected in any of the vegetable samples but were isolated from 24% of the pig offals. Sixty percent of all of the foods were positive for Salmonella and 96% were positive for coagulase-positive Staphylococcus aureus. Clostridium perfringens was only detected in one sample, chitterlings from a retail source.

scholarly journals Microbial Contamination of Infant Milk Formula in Local Markets

2016 ◽  
Vol 13 (1) ◽  
pp. 7-13
Author(s):  
Baghdad Science Journal
Keyword(s):  
Milk Powder ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Milk Formula ◽  
Local Markets ◽  
Total Plate Count ◽  
Infant Milk Formula ◽  
Infant Milk Powder ◽  
Yeasts And Molds

This study is conducted to identify the microbial content of some types of infant milk formula available in the local markets of the city of Baghdad and their conformity microbial limits sited by the Iraqi standard. Seventy samples were collected from trademarks of imported infant milk formula included of five samples of infant milk formula No (1) and five samples of follow-up formula No (2). These samples were collected randomly from shops in the local markets of Baghdad city on both sides of Karkh and Rusafa included the following kinds: Dialac 1, Dialac 2 ,Celia 1, Celia 2 ,Biomil 1, Biomil 2 , Nactalia 1, Nactalia 2, Novalac 1 , Novalac 2 , Similac 1 , imilac 2 , Guigos 1, Guigos 2. Some microbial tests were done which included estimating the number of Total Plate Count bacteria, Coliform bacteria, Salmonella bacteria, Staphylococcus bacteria and Molds,Yeasts . The results show there is no any type of Coliform and Salmonella bacteria in infant milk; While high number of total plate count bacteria, Staphylococcus bacteria,Yeasts and Molds are showed in all kinds of formula, therefore do not exceed the microbiological limits of Iraqi standards(IQS) for good quality infant milk powder, with except the trademark Dialac1, Dialac 2 .

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