Microflora Isolated from Imported Frozen Lean Beef Pieces1

1978 ◽  
Vol 41 (4) ◽  
pp. 251-253 ◽  
Author(s):  
J. L. OBLINGER ◽  
J. E. KENNEDY
Keyword(s):  
Escherichia Coli ◽  
Clostridium Perfringens ◽  
Microbial Flora ◽  
Fecal Coliforms ◽  
Meat Processing ◽  
Microbial Counts ◽  
Lean Beef ◽  
Fecal Streptococci ◽  
Yeasts And Molds

Forty samples of frozen imported lean beef pieces from six countries were obtained from two centralized meat processing operations. The samples were analyzed for total aerobic counts (35, 20, 7 C), yeasts and molds, fecal streptococci, Staphylococcus aureus, Clostridium perfringens, total coliforms, fecal coliforms, Escherichia coli, and Salmonella. Characterization of the microbial flora from 20 of the samples was also done. Microbial counts were consistently low in all analyses; no Clostridium perfringens or Salmonella was recovered from any samples. The microbial flora was predominantly Pseudomonas, Flavobacterium, Moraxella, Acinetobacter, Corynebacterium, Micrococcus, Staphylococcus and Lactobacillus; the remaining isolates included Alcaligenes, Erwinia, Citrobacter, Klebsiella, Streptococcus, Bacillus and Arthrobacter.

Microbial Flora of Pond-Reared Shrimp (Penaeus stylirostris, Penaeus vannamei, and Penaeus setiferus)

1978 ◽  
Vol 41 (1) ◽  
pp. 20-23 ◽  
Author(s):  
F. M. CHRISTOPHER ◽  
C. VANDERZANT ◽  
J. D. PARKER ◽  
F. S. CONTE
Keyword(s):  
Escherichia Coli ◽  
Dissolved Oxygen ◽  
Clostridium Perfringens ◽  
Vibrio Parahaemolyticus ◽  
Microbial Flora ◽  
Fecal Coliforms ◽  
Penaeus Vannamei ◽  
Penaeus Setiferus ◽  
Plate Counts ◽  
Vibrio Spp

Aerobic plate counts of fresh pond-reared shrimp (Penaeus stylirostris, Penaeus vannamei, and Penaeus setiferus) ranged from 1.5 × 103 to 1.3 × 104 per gram. Coryneform bacteria and Vibrio spp. dominated the microbial flora of shrimp. Aerobic plate counts of pond waters ranged from 6.1 × 102 to 2.2 × 104 per milliliter. Vibrio spp. usually were dominant in pond waters. Enterococci and coliform levels in shrimp were low. Fecal coliforms were present in only one of 11 shrimp samples. No Escherichia coli was recovered from pond-reared shrimp. Salmonella, Vibrio parahaemolyticus, Bacillus cereus, and Clostridium perfringens were not recovered from either shrimp or pond waters. No relationship could be established between changes in numbers and types of microorganisms in pond-reared shrimp or pond waters and changes in characteristics of the pond waters such as temperature, salinity, dissolved oxygen, and pH.

Microbiological Evaluation of Selected Delicatessen Meats from Retail Supermarkets1

1980 ◽  
Vol 43 (7) ◽  
pp. 530-533 ◽  
Author(s):  
J. L. OBLINGER ◽  
J. E. KENNEDY
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fecal Coliforms ◽  
Total Coliforms ◽  
E Coli ◽  
Fecal Streptococci ◽  
Improved Sanitation ◽  
Roast Beef ◽  
Yeasts And Molds

Roast beef, turkey breast, pastrami, corned beef and pickle and pimento loaf were obtained from delicatessens in eight Gainesville (FL) supermarkets. A total of 80 samples were analyzed for total aerobic counts (APC at 35 and 20 C), yeasts and molds, fecal streptococci, Staphylococcus aureus, Clostridium peifringens, total coliforms, fecal coliforms, Escherichia coli and Salmonella. No Salmonella was recovered from any samples and only one sample contained C. peifringens. S. aureus was recovered from 12.5% of the samples at levels less than 1 log/g and E. coli was found in 11.3% of the samples. All samples contained fecal streptococci and 73.8% contained coliforms. APCs (35 C) were highest in corned beef and pastrami samples with mean counts of 6.75 and 6.91 logs/g, respectively; roast beef samples had lowest APCs with a mean count of 4.84 logs/g. High APCs and coliform counts in many samples indicate a need for improved sanitation procedures at the processor and retail levels.

scholarly journals Evaluation of Biochemical and Microbiological Properties of Pleurotus ostreatus Mushrooms Cultivated and Sold in M’Badon Village (Abidjan, Côte d’Ivoire)

2021 ◽  
pp. 1-9
Author(s):  
Jacques Mankambou Gnanwa ◽  
Athanase Kra Kouassi ◽  
Y. A. Kouamé ◽  
Massé Diomande ◽  
Grah Avit Maxwell Beugre ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Pleurotus Ostreatus ◽  
Fecal Coliforms ◽  
Crude Fibre ◽  
Rural And Urban ◽  
Microbiological Criteria ◽  
Yeasts And Molds ◽  
Urban People ◽  
Microbiological Analyses ◽  
Microbiological Properties

Objective: The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analysis of cultivated Pleurotus ostreatus species sold and used in rural and urban people food. Methodology: Standard methods proposed by AOAC made this study possible to determine the biochemical parameters such as dry matter, ash, pH, moisture, protein and lipid content. The microbiological analyses enabled the enumerations of yeasts and molds, fecal coliforms, aerobic mesophilic germs, detection and enumeration of Escherichia coli and Salmonella were performed. Results: The results showed that the cultivated Pleurotus ostreatus is a food, rich in protein (16.37 ± 0.6 % dw), crude fibre (24.85 ± 0.08 dw) and in ash (11.00 ± 1.33 % dw). On the other hand, this mushroom is relatively low in lipids (4.16 ± 0.13% dw) and reducing sugars (1.04 ± 0.07 % dw) with a low moisture content (6.40 ± 1.13 % dw). These results also revelated the absence of Salmonella and Escherichia coli in the flour. Conclusion: Local cultivated Pleurotus ostreatus mushroom is an undeniable source of protein and crude fibre. Thus it would be used as a substitute for meat diet, allow a good functioning of the immune system and the good development of bones. It also show satisfactory microbiological criteria. Thus Pleurotus ostreatus mushroom is a safety food for ivorian.

Effect of Pre-Cure Freezing and Thawing on the Microflora, Fat Characteristics and Palatability of Dry-Cured Ham1

1982 ◽  
Vol 45 (3) ◽  
pp. 244-248 ◽  
Author(s):  
J. D. KEMP ◽  
B. E. LANGLOIS ◽  
A. E. JOHNSON
Keyword(s):  
Escherichia Coli ◽  
Weight Loss ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
The Other ◽  
Freezing And Thawing ◽  
Fourth Group ◽  
Microbial Counts ◽  
Peroxide Values ◽  
Lower Peroxide

Hams were placed in cure after thawing by 3 methods: at 2C, at 16C, and in water at 37C. A fourth group was placed in cure while still frozen. Microbiological populations and fat rancidity tests were determined at various intervals during processing. Sensory scores and tenderness values were determined after 3 months of aging. Clostridium perfringens, Bacillus cereus, Escherichia coli, coliforms and enterococci were not detected after salt equalization. Hams cured without thawing had lower initial bacterial, yeast and mold counts but no differences among thaw groups were observed in counts during aging. Hams thawed in water had lower flavor and overall satisfaction scores than the other groups. Fat breakdown as noted by FFA, TBA and peroxide values increased with aging but were erratic although ham cured without thawing had lower peroxide values. Satisfactory dry-cured aged hams were produced regardless of method of thawing. However, since hams cured without thawing had less weight loss, lower peroxide numbers, lower initial microbial counts and similar final microbial counts and sensory scores, it appears that hams do not need to be thawed to produce dry-cured aged hams.

scholarly journals Attachment of Shiga Toxin-Producing Escherichia coli (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue

2021 ◽  
Vol 9 (11) ◽  
pp. 2320
Author(s):  
Daniel A. Unruh ◽  
Bennett C. Uhl ◽  
Randall K. Phebus ◽  
Sara E. Gragg
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Food Source ◽  
Future Research ◽  
Processing Conditions ◽  
Meat Processing ◽  
Adipose Tissues ◽  
Intervention Efficacy ◽  
Lean Beef ◽  
Contaminated Food

Shiga toxin-producing Escherichia coli (STEC) has caused numerous foodborne illness outbreaks where beef was implicated as the contaminated food source. Understanding how STEC attach to beef surfaces may inform effective intervention applications at the abattoir. This simulated meat processing conditions to measure STEC attachment to adipose and lean beef tissue. Beef brisket samples were warmed to a surface temperature of 30 °C (warm carcass), while the remaining samples were maintained at 4 °C (cold carcass), prior to surface inoculation with an STEC cocktail (O26, O45, O103, O111, O121, O145, and O157:H7). Cocktails were grown in either tryptic soy broth (TSB) or M9 minimal nutrient medium. Loosely and firmly attached cells were measured at 0, 3, 5, and 20 min and 1, 3, 8, 12, 24 and 48 h. TSB-grown STEC cells became more firmly attached throughout storage and a difference in loosely versus firmly attached populations on lean and adipose tissues was observed. M9-grown STEC demonstrated a 0.2 log10 CFU/cm2 difference in attachment to lean versus adipose tissue and variability in populations was recorded throughout sampling. Future research should investigate whether a decrease in intervention efficacy correlates to an increase in firmly attached STEC cells on chilled carcasses and/or subprimals, which has been reported.

Microbiological Evaluation of Retail Ground Beef: Centralized and Traditional Preparation1

1976 ◽  
Vol 39 (3) ◽  
pp. 179-183 ◽  
Author(s):  
J. G. SHOUP ◽  
J. L. OBLINGER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Fat Content ◽  
Prepared Sample ◽  
Traditionally Prepared ◽  
Yeasts And Molds

An evaluation of the microbiological quality of retail ground beef prepared in a centralized operation (which has nearly statewide distribution) and in four local stores was undertaken. Forty retail samples were analyzed for total aerobes (22 C and 35 C), yeasts and molds, Clostridium perfringens, Staphylococcus aureus, total coliforms, Escherichia coli, enterococci, Salmonella, and fat content. Products prepared in the centralized operation exhibited trends toward better microbiological quality than that of traditionally prepared products. Salmonella screening of the samples resulted in the identification of S. infantis in one traditionally prepared sample.

scholarly journals Vegetable Contamination by the Fecal Bacteria of Poultry Manure: Case Study of Gardening Sites in Southern Benin

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Séraphin C. Atidégla ◽  
Joël Huat ◽  
Euloge K. Agbossou ◽  
Hervé Saint-Macary ◽  
Romain Glèlè Kakai
Keyword(s):  
Escherichia Coli ◽  
Poultry Manure ◽  
Fecal Coliforms ◽  
Fecal Bacteria ◽  
Vegetable Crops ◽  
Traditional Use ◽  
Fresh Vegetables ◽  
Fecal Streptococci ◽  
Cropping Seasons ◽  
Southern Benin

A study was conducted in southern Benin to assess the contamination of vegetables by fecal coliforms,Escherichia coli, and fecal streptococci as one consequence of the intensification of vegetable cropping through fertilization with poultry manure. For this purpose, on-farm trials were conducted in 2009 and 2010 at Yodo-Condji and Ayi-Guinnou with three replications and four fertilization treatments including poultry manure and three vegetable crops (leafy eggplant, tomato, and carrot). Sampling, laboratory analyses, and counts of fecal bacteria in the samples were performed in different cropping seasons. Whatever the fertilization treatment, the logs of mean fecal bacteria count per g of fresh vegetables were variable but higher than AFNOR criteria. The counts ranged from 8 to 10 fecal coliforms, from 5 to 8 fecal streptococci, and from 2 to 6Escherichia coli, whereas AFNOR criteria are, respectively, 0, 1, and 0. The long traditional use of poultry manure and its use during the study helped obtain this high population of fecal pathogens. Results confirmed that the contamination of vegetables by fecal bacteria is mainly due to the use of poultry manure. The use of properly composted poultry manure with innovative cropping techniques should help reduce the number and incidence of pathogens.

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