Time-Temperature Conditions of Gyros

1980 ◽  
Vol 43 (5) ◽  
pp. 346-353 ◽  
Author(s):  
FRANK L. BRYAN ◽  
S. RANDALL STANDLEY ◽  
WILLIAM C. HENDERSON

Four gyro operations in foodservice establishments were examined for the possibility that pathogenic foodborne bacteria could survive and/or grow during each step of these operations. Gyros cooked on broilers attained temperatures lethal to vegetative pathogenic bacteria on the surface of the meat and in the thin layer just below the surface, but nowhere else. However, only meat sliced from the surface was normally put in gyro sandwiches or otherwise served. The temperatures of gyros as they cooled were such that bacterial growth could occur, both on the surfaces and within the mass. After gyros had been cooked and cooled, as many as 10,000 Clostridium perfringens per gram were recovered from samples taken just under the surface. Temperatures of gyro meat during reheating varied with the method of reheating, and they were in safe ranges when slices of meat were reheated in microwave ovens and steam chambers. When gyros were reheated on broilers, however, temperatures lethal to vegetative pathogenic bacteria occurred at and near the surfaces only. Recommendations for procedures to use for cooking, slicing, hot holding, cooling, and reheating gyros to prevent this product from becoming a vehicle of foodborne illness are given. Emphasis is on using the entire gyro the day it is originally cooked, rapid cooling of any leftover portions, and thorough reheating of leftover gyros.

1980 ◽  
Vol 43 (8) ◽  
pp. 595-600 ◽  
Author(s):  
FRANK L. BRYAN ◽  
KENNETH MCNAUGHT ◽  
KENNETH BLEHM

Temperatures of cuts of beef and pork, beef ribs, chicken, and brunswick stew were recorded during routine operations at a restaurant that specializes in barbecued food. Although surface temperatures reached 74 C (165 F) during barbecuing, internal temperatures did not. Internal temperatures, however, eventually reached 66 C (150 F) and remained above 60 C (140 F) for an hour or more. The meats cooled very slowly and were within a temperature range that would be conducive to bacterial growth on the surfaces as well as in the interiors for several hours. Temperatures attained during reheating and hot-holding of chilled barbecued meat sometimes failed to rise high enough to be lethal to vegetative foodborne bacteria. Measures to prevent foodborne diseases being caused by these products must stress rapid cooling of cooked meats.


1971 ◽  
Vol 34 (12) ◽  
pp. 576-582 ◽  
Author(s):  
Frank L. Bryan ◽  
Thomas W. McKinley ◽  
Byron Mixon

An investigation of an outbreak of Clostridium perfringens foodborne illness indicated that turkey or dressing prepared in a school kitchen was responsible. When turkey was again prepared in the kitchen, a bacteriological survey and a time-temperature evaluation were made of the thawing, cooking, chilling, and reheating to which the turkey, stock, or dressing were subjected. During thawing of 22-lb. turkeys in plastic wrappers and in paper bags at room temperature for 18 hr, neither internal nor surface temperatures reached a level at which C. perfringens could grow. Cooking the turkeys in a steamer or in a pot of boiling water raised internal temperatures to a level lethal to vegetative cells. The stock (in gallon jars and a large rectangular pan) and deboned meat (in similar pan) were stored overnight in a reach-in refrigerator. During storage the temperature of both were within a range so that C. perfringens spores could germinate and its vegetative cells multiply for 7–9 hr. The stock was later used in dressing, which when baked, reached internal temperatures known to destroy vegetative cells of C. perfringens. Meat and gravy, when reheated, did not reach such levels. Clostridium perfringens, Staphylocoocus aureus, and Salmonella were isolated from raw turkey; C. perfringens was isolated from cooked meat, stock, and kitchen equipment. Nine recommendations for heat destruction of vegetative cells, inhibition of bacterial growth during storage, and cleaning and sanitizing equipment are made. These recommendations will help prevent foodborne illness whenever turkey and dressing are prepared.


RSC Advances ◽  
2020 ◽  
Vol 10 (22) ◽  
pp. 13029-13036 ◽  
Author(s):  
Ning Zhao ◽  
Jing-Min Liu ◽  
Shuang Liu ◽  
Xue-Meng Ji ◽  
Huan Lv ◽  
...  

Schematic illustration of the preparation of bioluminescent bacteria and the experimental design of tracing of the foodborne bacteria in vivo.


2017 ◽  
Vol 114 (37) ◽  
pp. E7796-E7802 ◽  
Author(s):  
Brent Cezairliyan ◽  
Frederick M. Ausubel

Pathogenic bacteria secrete toxins and degradative enzymes that facilitate their growth by liberating nutrients from the environment. To understand bacterial growth under nutrient-limited conditions, we studied resource allocation between cellular and secreted components by the pathogenic bacteriumPseudomonas aeruginosaduring growth on a protein substrate that requires extracellular digestion by secreted proteases. We identified a quantitative relationship between the rate of increase of cellular biomass under nutrient-limiting growth conditions and the rate of increase in investment in secreted proteases. Production of secreted proteases is stimulated by secreted signals that convey information about the utility of secreted proteins during nutrient-limited growth. Growth modeling using this relationship recapitulated the observed kinetics of bacterial growth on a protein substrate. The proposed regulatory strategy suggests a rationale for quorum-sensing–dependent stimulation of the production of secreted enzymes whereby investment in secreted enzymes occurs in proportion to the utility they confer. Our model provides a framework that can be applied toward understanding bacterial growth in many environments where growth rate is limited by the availability of nutrients.


2006 ◽  
Vol 72 (7) ◽  
pp. 5097-5099 ◽  
Author(s):  
Phyllis M. O'Donnell ◽  
Hernan Aviles ◽  
Mark Lyte ◽  
Gerald Sonnenfeld

ABSTRACT Norepinephrine is a stress hormone that enhances bacterial growth. We examined the effects of a small inoculum on the norepinephrine-induced growth of species previously reported to be unaffected by norepinephrine. The results indicated that a reduced inoculum density is essential for observing norepinephrine-induced effects. Additional studies using serum-free media suggested that transferrin plays a role in norepinephrine-induced growth.


2018 ◽  
Author(s):  
◽  
Johmari Logtenberg

Background: Healthcare-associated infections (HCAIs) are a global concern as they affect millions of people worldwide. Poor hygiene practices and the use of microbial contaminated medical equipment by healthcare workers (HCWs) are common contributing factors to the development of HCAIs, which result in additional hospital costs, prolonged hospital stays, development of antibacterial resistance and increases in mortality and morbidity. Because Chiropractic students (CSs) at the Durban University of Technology Chiropractic Day Clinic (DUT CDC) make use of diagnostic equipment during their consultations with patients, this study aimed to determine if the stethoscopes and sphygmomanometers that were used in the DUT CDC served as reservoirs for bacterial growth, including antibiotic-resistant bacteria, and to correlate the findings with the hygiene practices of CSs and the efficacy of disinfectants. Method: This quantitative study comprised of two phases: a phase one pre-test post-test design and a phase two cross-sectional descriptive questionnaire design. Phase one required the collection of bacterial samples from the stethoscopes and sphygmomanometers of 29 CSs before and after performing the physical assessments on new patients (58 samples). These bacterial samples were incubated and analysed. The bacterial isolates were enumerated, identified and, where appropriate, tested for antibiotic-resistance. The modified AOAC use dilution method was used to test the efficacy of the selected disinfectants. Phase two required 29 CSs to complete the research questionnaire. The data were initially captured onto Excel spreadsheets and subsequently analysed using IBM SPSS version 24.0 (p-value <0.05 was considered statistically significant), with the application of Spearman’s rank correlation, an one-way ANOVA evaluation, Tukey post hoc and paired t-tests. Results: Although the majority of the CSs was knowledgeable and regarded disinfection as important, only 13.8% applied adequate disinfection practices. The most common reasons that were stated were inadequate education or training, forgetfulness, lack of time, and disinfectant unavailability. Bacterial growth was present on 96.6% and 100.0% of the pre-test and post-test stethoscope samples respectively, and on 94.8% and 100.0% of the pre- and post-test sphygmomanometer samples respectively. The total colony-forming units (CFUs) for both the post- test readings were higher compared to their respective pre-test samples. Paired t-tests indicated significantly (p< 0.01) higher mean values for the post-stethoscope group only, with a greater distribution of the total CFUs for stethoscope samples at the diaphragms’ edge. The bacteria that were isolated from both sets of pre- and post-test samples consisted predominantly of coagulase negative staphylococci (CoNS), Micrococcus spp. and Staphylococcus aureus, while the minority consisted of Bacillus spp., Corynebacterium spp., coliforms and Escherichia coli. Overall, the majority of the bacteria was considered potentially pathogenic, except for the post-test sphygmomanometer sample. The disinfectant efficacy testing revealed results that were in contrast with the literature, which caused the researcher to question the validity and reliability of the modified AOAC use dilution method in this study. Chloramphenicol was the most effective antibiotic with a bacterial susceptibility rate of 95.7%, (Ciprofloxacin (93.2%), Vancomycin (80.8%), Amoxicillin (AMO) (69.5%) and Erythromycin (57.7%)). The resistance of Micrococcus spp. isolates to the various antibiotics was of concern. The high resistance levels of CoNS and S. aureus to AMO suggests the presence of methicillin-resistant Staphylococcus aureus and methicillin-resistant CoNS isolates. The most susceptible specie in general was Micrococcus spp. at 60.9%, followed by S. aureus at 59.6%, E. coli at 53.8%, and CoNS at 48.7%, while the least susceptible was coliforms at 36.9%. No correlations (p> 0.05) were identified between the mean CFU isolates from the CSs’ equipment and their reported average disinfection rate. Conclusions and recommendations: Both stethoscopes and sphygmomanometers were contaminated with non-pathogenic and potential pathogenic bacteria (some were resistant to multiple antibiotic classes). Although knowledgeable about equipment disinfection procedures, only 13.8% of the CSs reported disinfecting their pieces of equipment after examining every patient. The provision of adequate equipment disinfection education, the placement of visual reminders and accessible disinfectants will assist in improving the practice of adequate equipment disinfection. Moreover, equipment disinfection before and after every patient consultation will minimise cross- contamination and thus the risk of the development of HCAIs.


PHARMACON ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 834
Author(s):  
Eunike Pelealu ◽  
Defny S. Wewengkang ◽  
Surya Sumantri Abdullah

ABSTRACTSponges are one of the biota components that make up coral reefs which are quite widely distributed. The metabolite content in the sponge can ward off and inhibit the pathogenic bacteria that interfere with it. This study aims to determine the activity of inhibiting bacterial growth from the extract and fraction of Leucetta chagosensis sponge against the growth of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli bacteria. The samples were extracted using the maceration method with 95% ethanol solvent and then fractionated using 3 solvents with different polarity levels, namely methanol, n-hexane and chloroform. Activity test using the disk diffusion agar method of Kirby and Bauer. Only the MeOH fraction was able to inhibit the growth of E. coli bacteria with an average inhibition zone of 6.88 mm. Whereas for S.aureus bacteria extracts and all fractions showed activity to inhibit bacterial growth with an average inhibition zone of EtOH (6.61 mm), CHCI3 (6.68 mm), n-hexane (7.83 mm) and MeOH (8.00 mm), respectively. All activities that are shown are categorized as weak (weak).Keywords: Antibacterial, Leucetta chagosensis, Staphylococcus aureus, Escherichia coli ABSTRAKSpons merupakan salah satu komponen biota penyusun terumbu karang yang penyebarannya cukup luas. Kandungan metabolit yang ada di dalam spons dapat menangkal dan menghambat bakteri patogen pengganggunya.  Penelitian ini bertujuan untuk melihat aktivitas menghambat pertumbuhan bakteri dari ekstrak dan fraksi spons Leucetta chagosensis. terhadap pertumbuhan bakteri Gram positif Staphylococcus aureus dan Gram negatif Escherichia coli. Sampel di ekstraksi menggunakan metode maserasi dengan pelarut etanol 95% lalu di fraksinasi dengan menggunakan 3 pelarut dengan tingkat kepolaran yang berbeda yaitu metanol, n-heksan dan kloroform. Uji aktivitas menggunakan metode disk diffusion agar Kirby dan Bauer.  Hanya fraksi MeOH yang mampu menghambat pertumbuhan bakteri E.coli dengan zona hambat rata-rata 6,88 mm. Sedangkan terhadap bakteri S.aureus ekstrak dan semua fraksi menunjukan aktifitas menghambat pertumbuhan bakteri dengan rata-rata zona hambat masing-masing EtOH (6,61 mm), CHCl3 (6,68 mm), n-Heksan (7,83 mm), dan MeOH (8,00 mm). Semua aktivitas yang ditunjukan dikategorikan lemah (weak).Kata kunci : Antibakteri, Leucetta chagosensis, Staphylococcus aureus,  Escherichia coli


2022 ◽  
Author(s):  
Jia Li ◽  
Richard William McLaughlin ◽  
Yingli Liu ◽  
Junying Zhou ◽  
Xueying Hu ◽  
...  

Abstract The aim of this study was to culture pathogenic bacteria from the blowhole, lung, stomach and fecal samples of a neonatal crucially endangered Yangtze finless porpoise (Neophocaena asiaeorientalis asiaeorientalis) that died 27 days after birth. Bacteria were inoculated and representative isolates were identified through 16S rRNA gene sequence analysis. A total of three Clostridium perfringens type C strains from the fecal samples were isolated. Toxin genes, including cpa, cpb and cpb2, were detected by PCR amplification, while the etx, iap and cpe genes were absent. Biofilm formation of the three strains was examined. Only one strain was able to form a biofilm. In addition, isolates showed strong resistance against the antibiotics amikacin (3/3), erythromycin (1/3), gentamicin (3/3), streptomycin (3/3), and trimethoprim (3/3), while sensitivity to ampicillin (3/3), bacitracin (3/3), erythromycin (2/3), penicillin G (3/3), and tetracycline (3/3). The results suggested C. perfringens type C could have contributed to the death of this neonatal porpoise.


1980 ◽  
Vol 43 (7) ◽  
pp. 512-513 ◽  
Author(s):  
FRANK L. BRYAN ◽  
THOMAS W. McKINLEY

Roast beef and its jus prepared in foodservice establishments are often implicated as vehicles of foodborne illness. Preparation practices that could contribute to survival or growth of foodborne disease bacteria were examined. Temperatures were reached during cooking that would kill vegetative forms of these organisms. Prolonged holding of cooked jus on ranges with the heat turned off or on table tops created conditions in which spores could germinate and vegetative cells multiply. Conditions prevailed during cooling that could promote bacterial growth. Reheating jus to the boiling point would kill any vegetative forms that had multiplied during storage.


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