Microbiological Quality of Pasta Products Sold in Canada

1981 ◽  
Vol 44 (10) ◽  
pp. 746-749 ◽  
Author(s):  
M. K. RAYMAN ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU ◽  
G. A. JARVIS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Analytical Results ◽  
Standard Procedures ◽  
Yeasts And Molds ◽  
Domestic Products

Four hundred and ninety-nine samples of Canadian manufactured pasta and 130 samples of imported pasta were analyzed by standard procedures for aerobic colony counts, Staphylococcus aureus, coliforms and Escherichia coli, Salmonella and yeasts and molds. The microbial quality of these products varied considerably. One imported and two domestic products were contaminated with Salmonella. Based on the analytical results, a three-class plan for microbial guidelines for pasta is proposed in which four parameters determine the acceptability of a product.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of <50,000/g, yeast and mold counts of <500/g, S. aureus counts of <100/g, coliform counts of <50/g, E. coli counts of <10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

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 Microbiological quality of Portuguese custard tarts in Toronto—a pilot study

2017 ◽  
Vol 60 (3) ◽  
pp. 73-76 ◽  
Author(s):  
Mike Park ◽  
Melissa Moos ◽  
Ian Young ◽  
Chris MacDonald ◽  
Richard Meldrum
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Water Activity ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Potential Hazard ◽  
Baking Process ◽  
Contamination Levels

Custard poses a health risk as it can support microbial growth; however, few studies have investigated custard tarts as a potential hazard. Custard tarts were sampled from 14 Toronto bakeries for microbial quality, pH, and water activity. The custard tarts displayed the ability to support microbial growth, with a pH of between 6.3 and 6.5 and a water activity of between 0.94 and 0.96. No microbiological results exceeded the Ontario limits for post-production contamination levels of Staphylococcus aureus, Escherichia coli, and coliforms. It was concluded the heat used during the baking process likely kills any pathogens present and creates a surface too dry to support microbial growth. Therefore, custard tarts may not inherently pose the same risk as non-contained custard desserts.

Microbial Evaluation of Alaska Salmon Caviar

1998 ◽  
Vol 61 (5) ◽  
pp. 626-628 ◽  
Author(s):  
BRIAN H. HIMELBLOOM ◽  
CHARLES A. CRAPO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pink Salmon ◽  
Microbial Quality ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Microbial Counts ◽  
Plate Counts ◽  
Yeasts And Molds

Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (aw = 0.98; pH 6.1) averaged 49% water, 32% protein, 11% fat, 7% ash, and 3% salt. Aerobic plate counts (APCs) ranged from <102/g to 4.5 × 107/g with increasing APC toward season's end. Coliform counts ranged from <3/g to 2.4 × 103/g. Escherichia coli, Staphylococcus aureus, yeasts, and molds were not detected. High-APC (107/g) thawed caviar exhibited predominantly lactic acid bacteria; low-APC (103/g) thawed caviar exhibited predominantly gram-negative bacteria. Freezing had little effect on the microbial counts, and shelf life of thawed caviar was 3 to 5 days at 2°C.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

A Survey of the Microbiological Quality of Processed Cheese Products

1986 ◽  
Vol 49 (3) ◽  
pp. 229-230 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
PEARL I. PETERKIN ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Processed Cheese ◽  
Bacteriological Quality ◽  
Good Manufacturing Practices ◽  
Cheese Products ◽  
Domestic Products

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

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