Experiments in Sanitizing Beef With Sodium Hypochlorite1,2

1977 ◽  
Vol 40 (4) ◽  
pp. 246-249 ◽  
Author(s):  
R. T. MARSHALL ◽  
M. E. ANDERSON ◽  
H. D. NAUMANN ◽  
W. C. STRINGER
Keyword(s):  
Sodium Hypochlorite ◽  
Sampling Methods ◽  
Microbial Populations ◽  
Microbial Counts ◽  
Core Sampling ◽  
Single Passage ◽  
Line Pressure

Beef plate meat was sprayed with sodium hypochlorite (pH 6.0) from two sources, commercial and electroytically generated. Variables studied in two experiments were rate of flow of sanitizer, line pressure, speed of movement of meat through the sprays, and method and time of sanitization. Hypochlorite sprays reduced microbial counts significantly more than did water applied under the same conditions, but type of hypochlorite was unimportant. Maximum reductions in counts made immediately after sanitization approximated 97 and 93% as measured by swab and core sampling methods, respectively. Sprays were most effective when delivered in a single passage over meat at a rate of 2 rather than 10 cm/sec or in about seven successive passages at 10 cm/sec. Samples collected by coring and swabbing estimated microbial populations different from each other when the samples were taken after sanitized meat had been stored at 3 C for 48 h. Based on our findings we recommend the coring method.

scholarly journals Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 49-54 ◽  
Author(s):  
S. Nogales-Delgado ◽  
A.M. Fernández-León ◽  
J. Delgado-Adámez ◽  
M.T. Hernández-Méndez ◽  
D. Bohoyo-Gil
Keyword(s):  
Lactic Acid ◽  
Sodium Hypochlorite ◽  
Storage Period ◽  
Good Alternative ◽  
Sensory Attributes ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Washing Water

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product.  

PREDOMINANT MICROORGANISMS ON RAW PLANT FOODS1,2

1970 ◽  
Vol 33 (11) ◽  
pp. 500-505 ◽  
Author(s):  
D. F. Splittstoesser
Keyword(s):  
Microbial Growth ◽  
Microbial Populations ◽  
Green Beans ◽  
Plant Foods ◽  
Microbial Counts ◽  
Equipment Contamination ◽  
Growth History

Considerable variation was observed in the microbial populations present on raw plant foods. Equipment contamination and microbial growth on the product following harvest often were responsible for high microbial counts. Because of these factors, vegetables protected by a pod or husk frequently were more heavily contaminated than those exposed to soil and air throughout their growth history. Similar types of microorganisms were isolated from raw and post-blanch samples of peas and green beans. The samples recontaminated after the blanch generally contained a higher proportion of catalase-negative cocci. Some of the properties of the more numerous groups are presented. Many of the isolates were sufficiently different from “type” cultures that they could not be readily placed into described species.

MICROBIAL COUNTS OF INDIVIDUAL PRODUCER AND COMMINGLED GRADE A RAW MILK1

1973 ◽  
Vol 36 (3) ◽  
pp. 146-151 ◽  
Author(s):  
H. E. Randolph ◽  
B. K. Chakraborty ◽  
Otto Hampton ◽  
D. L. Bogart
Keyword(s):  
Statistical Significance ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Microbial Populations ◽  
Plate Count ◽  
Microbial Counts ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Bulk Tank ◽  
Highly Correlated

Microbial populations of Grade A raw milk samples from 105 individual producers and 74 bulk tank trucks (commingled) were enumerated by Standard Plate Count (SPC), psychrotrophic count (PBC), coliform count (CC), laboratory pasteurized count (LPC), thermophilic count (TBC), yeast and mold count (Y&M), and special penicillin (PEN) and crystal violet tetrazolium (CVT) agar count procedures. In addition, microbial populations were determined by the SPC, PBC, PEN, and CVT procedures after preliminary incubation (PI) of samples. Initial mean counts obtained on individual producer samples were generally lower than those for commingled samples. However, producer samples had higher mean counts after PI. Growth ratios were lower for commingled than for individual producer samples indicating slower growth during PI. Results obtained by the PBC, PEN, and CVT procedures were similar when viewed as correlation coefficients, distribution of samples according to microbial counts, mean counts, and growth ratios during PI. Before PI, the correlation between these three tests was poor and lacked statistical significance when the PBC was <50,000/ml. After PI, the tests were highly correlated (P<0.01) and the r values ranged from 0.8 to 0.9 for samples with PBC levels above 108/ml.

Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Zhuqing Liu ◽  
Yu Dong ◽  
Wenshan Jiang
Keyword(s):  
Sodium Hypochlorite ◽  
Ph Value ◽  
Tap Water ◽  
Aerobic Bacteria ◽  
Sodium Hypochlorite Solution ◽  
Alternative Technique ◽  
Electrolyzed Water ◽  
Hypochlorite Solution ◽  
Microbial Counts ◽  
Fresh Cut

The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P < 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P < 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.

scholarly journals A Comparison of Sanitation Systems for Fresh-cut Mango

2005 ◽  
Vol 15 (4) ◽  
pp. 837-842 ◽  
Author(s):  
Jan Narciso ◽  
Anne Plotto
Keyword(s):  
Microbial Growth ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Microbial Populations ◽  
Sodium Chlorite ◽  
Peroxyacetic Acid ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Microbial Stability ◽  
Sanitation Systems

A comparison of sanitizers for fresh-cut mango (Mangifera indica cv. Keitt) was made. Mangos were obtained from a farm in Homestead, Fla., and stored at 15 °C until processed. Before cutting, fruit were dipped in solutions of either sodium hypochlorite (NaOCl) (200 ppm) or peroxyacetic acid (100 ppm). The cut pieces were dipped in acidified sodium chlorite (NaClO2) (200 ppm, pH 2.6) or dilute peroxyacetic acid (50 ppm) for 30 seconds. Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5 °C for 21 days. Samples in the clamshells were tested for changes in microbial stability and for quality parameters every 7 days. Results showed that even though the fruit slices were sanitized after cutting, cut fruit microbial populations were related to the method of whole fruit sanitation. After 15-21 days in storage at 5 °C, cut slices from whole fruit sanitized with peroxyacetic acid that were subsequently treated with dilute peroxyacetic acid or acidified NaClO2 had less contamination [<1 colony-forming unit (cfu) per gram] than samples cut from whole fruit sanitized with NaOCl (<1000 to 3700 cfu/g). These data demonstrate that the method of whole fruit sanitation plays a role in determining the cleanliness of the cut fruit. These sanitizer systems (peroxyacetic acid on whole fruit followed by peroxyacetic acid or acidified NaClO2 on cut slices) effectively reduced microbial growth and kept microbial counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from NaOCl-treated whole fruit.

scholarly journals Sampling methods for rumen microbial counts by Real-Time PCR techniques

2007 ◽  
Vol 6 (sup2) ◽  
pp. 788-791
Author(s):  
A. Chiariotti ◽  
F. Grandoni ◽  
B. Ferri ◽  
S. Puppo
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Sampling Methods ◽  
Microbial Counts ◽  
Pcr Techniques

scholarly journals Impact of Pesticides on Microbial Diversity and Enzymes in Soil

2019 ◽  
pp. 1-16 ◽  
Author(s):  
T. L. Ataikiru ◽  
G. S. C. Okpokwasili ◽  
P. O. Okerentugba
Keyword(s):  
Enzyme Activity ◽  
Organic Carbon ◽  
Soil Organic Carbon ◽  
Soil Quality ◽  
Enzyme Activities ◽  
Heterotrophic Bacteria ◽  
Field Application ◽  
Nitrifying Bacteria ◽  
Microbial Populations ◽  
Microbial Counts

Introduction: The presence of pesticides in soils could result in alterations in microbial activities (enzyme activities, microbial populations), soil physical and chemical properties. Research gap/Challenges: Insufficient literatures on extensive monitoring of soil quality through enzyme activity, during pesticides application. Existing literatures concerning analysis of effect of pesticide application on soil enzyme activity are not comprehensive with respect to number of soil enzymes analysed. Aim/Objective: The study was conducted to investigate the effect of carbofuran and paraquat on soil biochemical characteristics on certain soils in the Niger Delta region of Nigeria. Methodology: These pesticides were applied at recommended doses, their effects on soil organic carbon, enzymes activity and microbial populations were assessed using standard methods. The enzymes monitored were amylase, invertase, protease, urease, phosphatase and dehydrogenase. Microbial counts were carried out for total heterotrophic bacteria, fungi, actinomycetes, nitrifying bacteria and phosphate solubilizers using the spread plate method. Results: There were variations in the different enzyme activities in carbofuran – and paraquat - treated soil during this research. Dehydrogenase activity increased in treated soils. Also, urease activity was lower compared to other enzyme activities. As the study progressed, variations in values of soil organic carbon were observed.  There was a gradual increase in microbial counts and can be traceable to their ability to temporarily mineralize and use the pesticides as carbon and energy source. The soil organic carbon, enzymes and microbial counts values were significantly different at P=0.05. Conclusion: This research revealed that the pesticides cause temporal impact on microbial populations and enzyme activities, associated with the pesticide type at recommended field application rates. A change in numbers, activity and diversity of soil microorganisms may act as indicators of soil fertility and reflect the soil quality.

COMPARATIVE STUDIES ON CHEMICALS FOR REDUCING MICROBIAL POPULATIONS IN POULTRY WASTES

1981 ◽  
Vol 61 (4) ◽  
pp. 1075-1077
Author(s):  
P. NARASIMHALU ◽  
K. McRAE ◽  
R. GREGOIRE
Keyword(s):  
Tannic Acid ◽  
Sodium Hypochlorite ◽  
Comparative Studies ◽  
Microbial Populations ◽  
Sodium Metabisulfite ◽  
Calcium Hypochlorite ◽  
Broiler Litter

Six Chemicals were compared for reducing microbial populations ir poultry wastes. Broiler litter aerobes were most reduced by sodium hypochlorite and sodium metabisulfite, conforms by sodium hypochlorite, and fungi by sodium metabisulfite and calcium hypochlorite; layer feces aerobes and coliforms were decreased by formaldehyde and fungi by tannic acid.

scholarly journals Miicrobiiollogiicall Impactt off Diippiing Miinced Meatt usiing diifffferentt sodiium hypochlloriitte concenttrattiion and conttactt ttiimes

2011 ◽  
Vol 35 (1) ◽  
pp. 135-140
Author(s):  
Zuhaiir A. Mohammad
Keyword(s):  
Adverse Effect ◽  
Sodium Hypochlorite ◽  
Bacterial Load ◽  
Log P ◽  
The Public ◽  
Microbial Counts ◽  
Colony Forming Unit ◽  
Different Types ◽  
Bacterial Content ◽  
Minced Meat

This study was conducted to evaluate the possibility of using sodiumHypochloride by the Iraqies housewives at different concentrations (2%, 3%)and different dipping times (30, 60 and 90 minutes ) in order to reduce theinitial microbial counts , without any adverse effect on the organolepticcharacteristics of the treated minced meat. Bacterial counts in all samples ofmeat were enumerated by standard method of miles and mirza technique beforeand after treatment .The result showed that the treatment of meat with chlorine at concentration 2% for 30 and 60 minute reduce the bacterial content on bacterial load ( colonyforming unit – cfu / ml) to a level which was significant from the Public healthpoint of view ( hygienically ) although , this reduction was not staticallysignificant, using 2 % for 90 minutes , however , reduced the ( colony formingunit cfu/ ml) about 2 Log , which was highly significant ( P<0.01) statically andhygienically Sodium Hypochlorite at 3 % for 30, 60 , 90 minutes reduced the( Colony forming unit – cfu / ml ) significantly about 2 log (P<0.01, P<0.05,P<0.05 respectively).Results of the effects of different concentrations of sodium hypochlorute atdifferent dipping times (30,60 and 90 minutes ) on the organoleptic charactersof the minced meat showed that , sodium hypochlorite at 2 % for 30 , 60 and 90minutes , and at 3 % minutes reduced the cfu / ml significantly without affectingthe organoleptic charcteristics of treated minced meat , while using 3 % for 60and 90 minutes although reduced the bacterial content on the bacterial loud( colony forming unit-cfu / ml) but adversely affects the organolepticcharacteristics even with different types of spices and herpes using in thetraditional Iraqi cooking .

scholarly journals Identifying Pre-Dorset structural features on southern Baffin Island: Challenges and considerations for alternative sampling methods

2005 ◽  
Vol 27 (1-2) ◽  
pp. 67-90 ◽  
Author(s):  
S. Brooke Milne
Keyword(s):  
Sampling Methods ◽  
Structural Features ◽  
Baffin Island ◽  
Core Sampling ◽  
Combined Strategy ◽  
Debitage Analysis

Abstract This paper describes an isolated Pre-Dorset component found at the Tungatsivvik (KkDo-3) site on southern Baffin Island. Micro-debitage analysis and systematic core sampling are proposed as a combined strategy to facilitate future investigations of Pre-Dorset occupations in this region.

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