Microbial Quality of Ground Beef after Simulated Freezer Failure

1981 ◽  
Vol 44 (1) ◽  
pp. 62-65 ◽  
Author(s):  
FATIMA S. ALI ◽  
FRANCES O. VANDUYNE
Keyword(s):  
Clostridium Perfringens ◽  
Microbial Quality ◽  
Ground Meat ◽  
Frozen Foods ◽  
Mean Values ◽  
Power Failure ◽  
Order Of Magnitude ◽  
Plate Counts ◽  
Coagulase Positive Staphylococci

Six lots of ground meat, obtained at intervals from a local supermarket, were frozen, and later held with other frozen foods in the freezer compartment of a refrigerator-freezer where power failure was simulated by unplugging the unit. Mean values for the counts (log10) of the beef as purchased were as follows: aerobic and psychrotrophic plate counts 6.35 and 6.66, respectively; presumptive coliforms 4.48; coagulase-positive staphylococci 4.67; and presumptive Clostridium perfringens 1.43. Presumptive salmonellae were detected in three of the six lots. Counts of the same order of magnitude as above were obtained after 7 days in the freezers, complete defrost of the meat and 6 h thereafter. Between 6 and 24 h, aerobic and psychrotrophic plate counts and numbers of coliforms and coagulase-positive staphylococci increased approximately 10-fold. Forty-eight hours after complete defrost, further increases in counts occurred. The appearance and aroma of the meat were acceptable 24 h after defrost; after 48 h, it would have been discarded because of browning, slime and off-odors.

MICROBIAL QUALITY OF BARBECUED CHICKENS FROM COMMERCIAL ROTISSERIES

1974 ◽  
Vol 37 (9) ◽  
pp. 473-476 ◽  
Author(s):  
Rachel Seligmann ◽  
Heddy Frank-Blum
Keyword(s):  
Clostridium Perfringens ◽  
Prolonged Storage ◽  
Microbial Quality ◽  
Bacterial Counts ◽  
Product Recommendations ◽  
Time Of Year ◽  
Coagulase Positive Staphylococci

The microbial quality of 121 barbecued chickens sold by 11 establishments was examined. Approximately twenty-six percent of 121 chickens had total bacterial counts of 106/g or more and/or presence of pathogens or potential pathogens. No salmonellae were isolated, but coagulase-positive staphylococci were found in four samples and Clostridium perfringens in three. Prolonged storage after barbecuing proved to be a major factor in high levels of contamination. However, neither the time of year nor the weight of the chickens seemed to affect the microbial quality of the barbecued product. Recommendations, based on the findings and intended to improve the quality of the product on sale, have been offered.

Bacteriological Quality of Selected Delicatessen Foods

1975 ◽  
Vol 38 (12) ◽  
pp. 759-761 ◽  
Author(s):  
NATHOLYN D. HARRIS ◽  
STEPHEN R. MARTIN ◽  
LORETTA ELLIAS
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Total Count ◽  
Retail Stores ◽  
Bacteriological Quality ◽  
Viable Bacteria ◽  
Plate Counts ◽  
Coagulase Positive Staphylococci

Warm and cold delicatessen foods were purchased from local retail stores and were subsequently analyzed for total plate counts, Staphylococcus aureus and coagulase positive staphylococci, Clostridium perfringens, and coliforms. Foods were analyzed immediately after purchase, after holding 3 h at 37 C, and after holding at 9 C for 4 days. The total viable bacteria, staphylococci, coliform, and C. perfringens numbers did not vary much during storage at 37 C for 3 h and 4 days at 9 C. The average total count was 350,000 cells per gram for all foods examined. More than 30% of the staphylococcal colonies tested were coagulase positive. Meat salads contained the highest total counts and warm meats contained the lowest numbers of cells.

Presence of Indicator Organisms and Recovery of Salmonella in Fish and Shellfish

1980 ◽  
Vol 43 (9) ◽  
pp. 679-682 ◽  
Author(s):  
J. Y. D'AOUST ◽  
R. GELINAS ◽  
C. MAISHMENT
Keyword(s):  
Brilliant Green ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Indicator Organisms ◽  
Single Positive ◽  
Plate Counts ◽  
Agar Media ◽  
Fish And Shellfish ◽  
Coagulase Positive Staphylococci

The efficacy of two methods for detection of Salmonella in 29 fish and 312 shellfish samples was evaluated, using replicate samples (100 g) of food homogenate. In method A, samples were preenriched 3 h in lactose broth, selectively enriched overnight in selenite cystine (35 C) and plated on brilliant green sulfa, xylose lysine desoxycholate and Hektoen enteric agar media. In method B, overnight nutrient broth cultures were enriched in tetrathionate brilliant green (43 C) and selenite cystine (35 C) broths and plated on brilliant green sulfa and bismuth sulfite agar media. Salmonella was recovered from seven (3%) shrimp samples of which six were detected by method B alone; the single positive sample detected by method A was negative by method B. Infected shrimp samples did not harbor coagulase-positive staphylococci, and aerobic plate counts ranged from 105 to 107 cells/g; two of the seven positive samples contained no detectable Escherichia coli. Our results suggest that short preenrichment incubation periods are not reliable and that tetrathionate brilliant green is superior to selenite cystine for effective recovery of Salmonella in shellfish. Coliforms are not reliable as an index of microbiological quality of fish and shellfish.

Sources of Variation at the Retail Level in Bacteriological Condition of Ground Beef1

1977 ◽  
Vol 40 (6) ◽  
pp. 385-388 ◽  
Author(s):  
R. A. FIELD ◽  
F. C. SMITH ◽  
D. D. DEANE ◽  
G. M. THOMAS ◽  
A. W. KOTULA
Keyword(s):  
Fecal Coliform ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Retail Store ◽  
Retail Stores ◽  
Ground Meat ◽  
Plate Counts ◽  
Sources Of Variation ◽  
Packaged Beef ◽  
Coagulase Positive Staphylococci

Ground beef from two locker plants using beef trimmings, and two retail stores, using 4.5-kg chub packs of coarse-ground centrally packaged beef as a source of meat, was evaluated microbiologically on the first Monday and Wednesday of every other month for 14 months. Only slight variations in coliform, fecal coliform, coagulase-positive staphylococci, and aerobic plate counts by plant or retail store were noted. Both retail stores using chub packs showed average total aerobic plate counts of 3.5 × 106/g while one locker plant averaged 1.7 × 106/g and the other 7.7 × 106/g. Source of meat for ground beef and holding time of the meat contributed most to differences in microbiological quality. Overall, ground meat packaged on Monday had higher (P<05) average total aerobic plate counts (5.7 × 106/g) than that packaged on Wednesday (2.5 × 106/g) when more recent beef shipments were available. Coliform, fecal coliform, and coagulase-positive staphylococcus counts followed the same patterns as noted for total aerobic plate counts. Total aerobic plate counts in beef increased slightly in the locker plants where game was processed in the fall, in addition to beef. However, game meat did not cause Salmonella contamination of ground beef in plants where both game and beef were processed. Three Salmonella positive samples out of the 112 total ground beef samples and the 112 swabs from used grinders were isolated and serotyped.

Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets†

2015 ◽  
Vol 78 (11) ◽  
pp. 1980-1987 ◽  
Author(s):  
CHYER KIM ◽  
ROSLYN A. STEIN ◽  
STEVEN PAO
Keyword(s):  
Meat Products ◽  
Genomic Diversity ◽  
Microbial Quality ◽  
Ground Meat ◽  
Retail Markets ◽  
Goat Meat ◽  
E Coli ◽  
High Prevalence ◽  
Pfge Profiles

This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U.S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

MICROBIOLOGY OF WYOMING BIG GAME MEAT1

1974 ◽  
Vol 37 (3) ◽  
pp. 129-131 ◽  
Author(s):  
F. C. Smith ◽  
R. A. Field ◽  
J. C. Adams
Keyword(s):  
Mule Deer ◽  
Fecal Coliforms ◽  
Ground Meat ◽  
Salmonella Spp ◽  
Game Meat ◽  
Aging Period ◽  
Large Numbers ◽  
Plate Counts ◽  
Coagulase Positive Staphylococci ◽  
Total Bacteria

Total bacteria present on antelope, mule deer, and elk carcasses and in ground meat from these carcasses were determined. In addition to total aerobic plate counts, counts for coliforms, fecal coliforms, coagulase-positive staphylococci, and Salmonella spp. were made. Average total aerobic plate counts of ground game ranged from 0.7 to 53 million organisms per gram. Surface swabs showed the bacterial counts to increase greatly during the 2-week aging period. Large numbers of coliforms and fecal coliforms were found in game meat. Nevertheless, game meat contained very few coagulase-positive staphylococci and no Salmonella spp. were detected.

Comparison of the Microbial Quality of Raw Shrimp from China, Ecuador, or Mexico at Both Wholesale and Retail Levels

1994 ◽  
Vol 57 (2) ◽  
pp. 150-153 ◽  
Author(s):  
THOMAS M. BERRY ◽  
DOUGLAS L. PARK ◽  
DONALD V. LIGHTNER
Keyword(s):  
Microbial Quality ◽  
Resistance Patterns ◽  
Plate Counts ◽  
Contamination Levels ◽  
Frozen Shrimp ◽  
Source Countries ◽  
Antibiotic Resistance Patterns ◽  
Raw Shrimp ◽  
Vibrio Spp

Aerobic plate counts (APC), Listeria spp., and Vibrio spp. and antibiotic resistance patterns of Vibrio spp. were determined for imported shrimp from China, Ecuador, and Mexico obtained from wholesale/frozen and retail/previously frozen markets. Statistically significant differences in APC were observed among source countries and wholesale/frozen versus retail/previously frozen samples. Wholesale/frozen shrimp products were consistently excellent quality with respect to APC; higher contamination levels were observed in retail/previously frozen samples. Listeria spp. and L. monocytogenes were isolated from 16.7 and 6.7% of shrimp samples, respectively. Vibrio spp. were present in 63.3% of the samples, more often isolated from shrimp from Mexico or China than Ecuador. The majority of isolates were identified as V. parahaemolyticus (36.7%), V. alginolyticus (26.7%), or V. vulniftcus (16.7%), and 53.7% were resistant to at least one antibiotic. These data reveal that important differences in microbial quality occur in raw shrimp products as a function of source and between retail and Wholesale products.

scholarly journals Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

2021 ◽  
Vol 20 (02) ◽  
pp. 44-50
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Raw Materials ◽  
Mekong Delta ◽  
Microbial Quality ◽  
Cross Contamination ◽  
Processing Conditions ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Contact Surfaces ◽  
Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

Bacteriological Evaluation of Frankfurters in the Canadian Retail Market

1978 ◽  
Vol 41 (10) ◽  
pp. 770-773 ◽  
Author(s):  
C. L. DUITSCHAEVER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Grocery Stores ◽  
Retail Market ◽  
Bacteriological Quality ◽  
Three Samples ◽  
Plate Counts ◽  
Bacteriological Evaluation

The bacteriological quality of 180 units of frankfurters, obtained from grocery stores in Ontario (Canada) was investigated. About 67% of the samples had aerobic plate counts (APC) in the range of 107 – 109/g; 48% had APCs in the range of 108–109/g and APCs of four samples exceeded 109/g. One sample was positive for Staphylococcus aureus and three samples contained Escherichia coli. Enterococci (<1000/g) were recovered from 48 samples. Aerobic plate counts of cooked frankfurters from snackbars did not exceed 500/g. Cooking of frankfurters for 6.5 min at 90 C resulted in APCs of <100/g. Neither salmonellae nor Clostridium perfringens were isolated. It was concluded that temperature abuse following manufacture was mainly responsible for the high counts.

scholarly journals Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

2021 ◽  
Author(s):  
Muller Kiswendsida Abdou COMPAORE ◽  
Stéphane Dissinviel KPODA ◽  
Raoul Bazoin Sylvain BAZIE ◽  
Marcelline OUEDRAOGO ◽  
Alphonse YAKORO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Burkina Faso ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Food Hygiene ◽  
Different Types ◽  
Thermotolerant Coliforms ◽  
Coagulase Positive Staphylococci

The aim of the present study was to assess the microbial quality of five different types of food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso. One hundred and one (101) samples were collected and microbial quality were assessed by evaluating the food hygiene indicators such as total aerobic mesophilic flora, total coliforms, thermotolerant coliforms, yeast and mould. Food safety indicators such as Escherichia coli , Salmonella , coagulase-positive staphylococci, Clostridium perfringens and Bacillus cereus were checked too. All samples were analyzed under ISO methods.

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