Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

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Evaluation of the microbiological quality of cattle carcasses in some slaughterhouses at Benin, West Africa

International Journal of Scientific Reports ◽

10.18203/issn.2454-2156.intjscirep20150896 ◽

2015 ◽

Vol 1 (5) ◽

pp. 228 ◽

Cited By ~ 1

Author(s):

H. Ahouandjnou ◽

F. Baba-Moussa ◽

J. Bonou ◽

V. Dougnon ◽

Z. Adéoti ◽

...

Keyword(s):

Critical Points ◽

Bacterial Load ◽

Microbiological Quality ◽

Enteric Bacteria ◽

Plate Count ◽

Contamination Level ◽

Qualitative Detection ◽

Significant Difference ◽

Aerobic Plate Count

Background: Slaughterhouse is one of the major critical points in meat hygiene with slaughtering being the stage of occurrence of most contamination risks.Methods: This study aimed to assess the microbiological quality of cattle carcasses in the slaughterhouses of Cotonou/Porto-Novo. Samples were collected by excision from four parts on each carcass (neck, shoulder, flank and thigh). A total of eighty (80) samples from twenty (20) carcasses were analysed. Bacteriological analysis was achieved according to APC. ISO 4833: 2003; ISO 21528-2 and ISO 6579: 2002 norms, respectively for evaluate the aerobic plate count, enteric bacteria count, and qualitative detection of Salmonella. Results: Results varied according to carcass parts, with no significant difference between the bacterial loads of these parts regarding the APC. However, a significant difference was observed between the load in enteric bacteria between the neck and the thigh. With respect to EC regulations (N° 2073/2005), the thigh is the most contaminated part with 100% unsatisfactory results for APC, as well as, enteric bacteria count together with high contamination by Salmonella (detected in 75% of thigh samples). Then following the shoulder, showing 100% unsatisfactory results for APC and enteric bacterial load with presence of Salmonella in 55% of samples.Conclusions: Although being the most contaminated site, the inner part of the thigh had the lowest contamination level with respect to APC.

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Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-057 ◽

2011 ◽

Vol 74 (10) ◽

pp. 1762-1768 ◽

Cited By ~ 15

Author(s):

MOUNA BOULARES ◽

LOBNA MEJRI ◽

MNASSER HASSOUNA

Keyword(s):

Aeromonas Hydrophila ◽

Microbiological Quality ◽

Common Species ◽

Microbial Populations ◽

Plate Count ◽

Gram Negative Bacteria ◽

Fresh Fish ◽

Psychrotrophic Bacteria ◽

Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

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Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

10.21203/rs.2.13735/v1 ◽

2019 ◽

Author(s):

Tsegaye Shamebo Arficho ◽

Asefa Hamato Kebede

Keyword(s):

Bacterial Load ◽

Microbiological Quality ◽

Food Samples ◽

Coliform Bacteria ◽

Plate Count ◽

Southern Ethiopia ◽

Microbiological Analysis ◽

Quality And Safety ◽

Mannitol Salt Agar ◽

Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

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Microbiological Evaluation of Shrimp (Pandalus borealis) Processing

Journal of Food Protection ◽

10.4315/0362-028x-41.1.40 ◽

1978 ◽

Vol 41 (1) ◽

pp. 40-43 ◽

Cited By ~ 10

Author(s):

STEPHEN C. RIDLEY ◽

BOHDAN M. SLABY J

Keyword(s):

Salt Water ◽

Bacterial Load ◽

Microbiological Quality ◽

Plate Count ◽

Water Medium ◽

Pandalus Borealis ◽

Plate Count Agar ◽

Cooking Process ◽

Processing Plants ◽

Aerobic Plate Count

Line samples from three different shrimp processing plants (brine-cooked shell-on, hand-peeled raw, and machine-peeled cooked) in Maine were examined for microbiological quality. Aerobic plate count (APC) of freshly caught shrimp (Pandalus borealis) was found to be about 530/g (Plate Count Agar at 35 C) while salt-requiring (SR) organisms were at significantly higher concentration (1.11 ×105/g; Salt Water Medium at 21 C). Some increase in psychrotrophic-mesophilic flora of shrimp delivered to the plant was observed. Cooking in-plant or on board the boat drastically reduced the SR flora, which was subsequently observed to increase after culling and inspection in the brine-cooked shell-on process. No such significant fluctuation due to processing was detected in APC. Shrimp sampled from steel barrels before a hand-peeled raw operation exhibited relatively high APC (7.2 × 104/g) and SR microflora (2.78 × 106/g). Heading and hand-peeling reduced the APC and SR bacterial loads by 71 and 95%, respectively. Subsequent processing and holding at room temperature resulted in a product with an APC and SR load of about 4 × 104/g. Similarly, high APC (1.66 × 105/g) and SR bacterial loads (1.84 × 105/g) were detected in samples obtained from a storage hopper of the machine-peeled cooking process. Although significant reduction in bacterial load was detected on line samples of this process (fluming, preheating, and cooking), the total bacterial load reached about 4 × 104/g before the canning step. Low levels of contamination with coliform and/or coagulase-positive staphylococci were detected in the three processes studied.

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Influence of Processing on Bacteriological Quality of Frozen Shrimp

Journal of Food Protection ◽

10.4315/0362-028x-46.7.572 ◽

1983 ◽

Vol 46 (7) ◽

pp. 572-577 ◽

Cited By ~ 8

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.

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

Journal of Food Protection ◽

10.4315/0362-028x-47.11.876 ◽

1984 ◽

Vol 47 (11) ◽

pp. 876-885 ◽

Cited By ~ 4

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.

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A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia

Journal of Food Protection ◽

10.4315/0362-028x-69.5.1113 ◽

2006 ◽

Vol 69 (5) ◽

pp. 1113-1117 ◽

Cited By ~ 35

Author(s):

DAVID PHILLIPS ◽

DAVID JORDAN ◽

STEPHEN MORRIS ◽

IAN JENSON ◽

JOHN SUMNER

Keyword(s):

Microbiological Quality ◽

Plate Count ◽

E Coli ◽

The Third ◽

Beef Carcasses ◽

The Mean ◽

Aerobic Plate Count ◽

Coagulase Positive Staphylococci ◽

Campylobacter Spp

The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n = 1,155) sampled at 27 slaughter establishments had a mean aerobic plate count (at 25°C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the carcasses, with a mean count of −0.8 log CFU/cm2 for positive samples. On samples from 24 boning (fabrication) plants (n = 1,082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of samples with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1,082 boneless samples. Salmonella was isolated from 0 of 1,155 carcasses and from 1 of 1,082 samples of boneless product. No Campylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef samples, and positive samples had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.

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A Microbial Survey of Various Fresh and Frozen Seafood Products

Journal of Food Protection ◽

10.4315/0362-028x-40.5.300 ◽

1977 ◽

Vol 40 (5) ◽

pp. 300-303 ◽

Cited By ~ 13

Author(s):

JAMES F. FOSTER ◽

JAMES L. FOWLER ◽

JOHN DACEY

Keyword(s):

Vibrio Parahaemolyticus ◽

Microbiological Quality ◽

Retail Store ◽

Plate Count ◽

Most Probable Number ◽

Probable Number ◽

Seafood Products ◽

Aerobic Plate Count ◽

Fresh Products

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 103/g to 9.3 × 104/g for the frozen products and from 7.8 × 104/g to 2.7 × 108/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g for the frozen items and from 7.8/g to 4.8 × 103/g for the fresh seafoods. Employing the MPN method, 4.7% of the 597 units analyzed were positive for Escherichia coli. while 7.9% were positive for Staphylococcus aureus. Two percent of the samples contained Clostridium perfringens. Neither salmonellae nor Vibrio parahaemolyticus was isolated in any of the 597 units.

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Assessment of Microbiological Quality of Processed Fruit Juice

Bangladesh Journal of Microbiology ◽

10.3329/bjm.v24i2.1267 ◽

1970 ◽

Vol 24 (2) ◽

pp. 166

Author(s):

M Abdul Basar ◽

Sabita Rezwana Rahman

Keyword(s):

Fruit Juice ◽

Microbiological Quality ◽

Bacterial Count ◽

Nutrient Agar ◽

Plate Count ◽

Macconkey Agar ◽

Before And After ◽

Aerobic Plate Count ◽

Local Companies

The present study was performed to evaluate the microbiological quality of industrially processed packed juices such as mango, orange and lemon of five different local companies. Aerobic plate count (APC) in juice samples was nil when measured before and after neutralization of pH. However, after enrichment of couple of samples growth of bacteria was observed on nutrient agar and MacConkey agar media. Sample A showed 120 cfu/ml after 3 h on nutrient agar and 20 cfu/ml after 5 h on MacConkey agar medium. These findings indicate that manufacturers might use high amount of preservatives that had bacteriostatic effect on microbes. It can be suggested that processed juices should be prepared under hygienic condition without use of high amount of preservatives that might cause health hazard.Keywords: Fruit juice, Bacterial count, Preservatives, EnrichmentDOI: http://dx.doi.org/10.3329/bjm.v24i2.1267

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Microbiological Quality of Some Delicatessen Meat Products

Journal of Food Protection ◽

10.4315/0362-028x-44.11.821 ◽

1981 ◽

Vol 44 (11) ◽

pp. 821-827 ◽

Cited By ~ 5

Author(s):

N. P. TIWARI ◽

V. W. KADIS

Keyword(s):

Public Health ◽

Health Hazard ◽

Meat Products ◽

Microbiological Quality ◽

Storage Conditions ◽

Plate Count ◽

Fecal Streptococci ◽

Aerobic Plate Count ◽

Coagulase Positive Staphylococci

A total of 124 delicatessen meat products were analysed for microbiological quality shortly after purchase and following storage at 22 C for 24 h. Sixty-seven of these products were portion packages and 57 were cuts from bulk products. Coliforms, coagulase-positive staphylococci and Clostridium perfringens contamination was low. Salmonella was not detected in any of the samples. Initially, 34.3% of the portion-packed and 24.5% of bulk cuts contained more than 107 total aerobic plate count per g and, following storage this proportion increased to 62.7% and 57.9%, respectively. Eight samples (11.9%) of portion-packed and seven samples (12.3%) of bulk cuts contained more than 107 psychrotrophs per g initially. After storage, 35% of both types of products yielded >107 psychrotrophs per g. Significant levels of fecal streptococci and yeasts were also isolated from many of these products, indicating need for improvement in manufacturing procedures and retail storage conditions. However, the results of this investigation indicated that chances of a public health hazard from delicatessen meat products would be low.

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