Microbial Counts on Surfaces of Lamb Carcasses and Shelf-Life of Refrigerated Ground Lamb

1982 ◽  
Vol 45 (11) ◽  
pp. 1013-1015 ◽  
Author(s):  
SAJIDA H. ALI ◽  
D. F. HOSHYARE ◽  
K. S. AL-DELAIMY
Keyword(s):  
Staphylococcus Aureus ◽  
Shelf Life ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Fat Content ◽  
Refrigerated Storage ◽  
Average Surface ◽  
Microbial Counts ◽  
Plate Counts

Aerobic plate counts (APC) and counts on psychrotrophs, coliforms, Staphylococcus aureus and molds plus yeasts were made from the surface of fresh lamb carcasses and in ground lamb during refrigerated storage in Baghdad, Iraq. The average surface counts of carcasses sampled weekly over a 16-wk period were 1.1 × 106/cm2 and 2.6 × 104/cm2 for APC and psychrotrophs, respectively. The average ground lamb counts sampled weekly over a 5-wk period were 3.1 × 105/g and 1.2 × 105/g for APC and psychrotrophs, respectively. The average coliform, S. aureus and yeast plus mold counts were all between 103 and 104 CFU per cm2 or g for carcasses and ground lamb, respectively, on the day of slaughtering. Upon storage of the ground lamb at 2, 4, 5 and 6°C, both APC and psychrotroph counts increased to 109 CFU/g within 1 wk with more rapid microbial growth as the storage temperature increased from 2 to 6°C. Organoleptic spoilage was first detected when APC reached 109 CFU/g, or about 6 d at 5 to 6°C. The fat content of the ground lamb did not appreciably affect the APC and psychrotroph counts. Of 50 isolates of S. aureus, 48 were coagulase-positive.

Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

1995 ◽  
Vol 58 (6) ◽  
pp. 644-647 ◽  
Author(s):  
CHANG R. KIM ◽  
JAMES O. HEARNSBERGER ◽  
AMY P. VICKERY ◽  
CHARLES H. WHITE ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Life Extension ◽  
Microbial Counts ◽  
Ph Values ◽  
Shelf Life Extension ◽  
Catfish Fillets ◽  
Plate Counts ◽  
Monopotassium Phosphate

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4°C were determined. Use of 0.75% and 1.0% SA lowered (P < 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4°C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Antimicrobial coating on quality attributes of sausage during refrigerated storage

2018 ◽  
Vol 47 ◽  
pp. 01002 ◽  
Author(s):  
R. Naufalin ◽  
R. Wicaksono ◽  
P. Arsil ◽  
M.F. Salman
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Peroxide Value ◽  
Edible Coating ◽  
Refrigerated Storage ◽  
Barrier Effect ◽  
Moisture Barrier ◽  
Barrier Coating ◽  
Plate Counts ◽  
Quality And Shelf Life

Edible coating based on carboxymethyl cellulose (CMC) environmentally friendly. Addition on Kecombrang (Nicolaia speciosa) extract used to be antimicrobial and antioxidants coating. CMC- based edible coating added with antimicrobial of kecombrang was used to reduce the oxidative and microbial degradation sausages stored at refrigerator at 10°C for 12 days. The cmc coating reduced malonaldehyde substances and peroxide value by 0.88 mg.kg and 92.29%, respectively, compared with the controls. The moisture barrier effect was significantly better for the CMC coating compared to the control. The CMC coating of sausages inhibits the growth of either the total plate counts of Bacillus cereus, Escherichia coli, Staphylococcus aureus, and Pseudomonas aeroginosa. Data show that cmc can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

1984 ◽  
Vol 47 (4) ◽  
pp. 260-262 ◽  
Author(s):  
B. W. BERRY ◽  
K. F. LEDDY ◽  
C. A. ROTHENBERG
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Developed Countries ◽  
Slow Surface ◽  
Plate Counts ◽  
Survival And Growth ◽  
High Storage ◽  
Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Stored under Refrigeration and Temperature-Abuse Conditions

1995 ◽  
Vol 58 (8) ◽  
pp. 908-914 ◽  
Author(s):  
N. R. REDDY ◽  
M. VILLANUEVA ◽  
D. A. KAUTTER
Keyword(s):  
Shelf Life ◽  
Generation Time ◽  
Storage Temperature ◽  
Sensory Characteristics ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
K Value ◽  
Surface Ph ◽  
Microbial Counts ◽  
Tilapia Fillets

We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO2:25% N2, and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to &gt;25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.

scholarly journals Retaining Quality in Cut Watermelon: Effects on Sanitizing Wash, Storage Time, and Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (4) ◽  
pp. 604f-605
Author(s):  
William G. McGlynn ◽  
Siobhan Reilly
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Deionized Water ◽  
Sodium Hypochlorite Solution ◽  
Microbial Counts ◽  
Plate Counts ◽  
Flavor Development ◽  
The Difference ◽  
And Storage ◽  
Plastic Containers

Watermelons were dipped in either 1000 ppm sodium hypochlorite solution or in deionized water, dried, then cut into chunks of ≈83 × 152 × 51 mm. These were sealed into plastic containers and stored at either 2, 4, or 8 °C. Samples were removed after 3, 7, and 10 days for microbial and quality tests. Chlorine dip reduced average aerobic plate counts by ≈3 log cycles and average coliform counts by nearly 2 log cycles. This may have significant implications for food safety and off-flavor development. The difference in microbial counts persisted for ≈7 days. No clear effect from storage temperature was seen. A trend for lower temperatures to preserve red hue was observed in objective color tests. Texture tests revealed a trend for all melons to become firmer during storage. No clear patterns with respect to storage temperature or sanitizing dip were seen.

Inhibition of Nonproteolytic, Psychrotrophic Clostridia and Anaerobic Sporeformers by Sodium Diacetate and Sodium Lactate in Cook-in-Bag Turkey Breast†,‡

2003 ◽  
Vol 66 (8) ◽  
pp. 1474-1478 ◽  
Author(s):  
J. D. MEYER ◽  
J. G. CERVENY ◽  
J. B. LUCHANSKY
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Sodium Lactate ◽  
Refrigerated Storage ◽  
Internal Temperature ◽  
Food Grade ◽  
Plate Counts ◽  
Sodium Diacetate ◽  
Pink Discoloration

A nonproteolytic, psychrotrophic Clostridium isolate, designated strain OMFRI1, was recovered from cook-in-bag turkey breasts (CIBTB) that displayed an intense pink discoloration and an off-odor following extended refrigerated storage. The viability of strain OMFRI1 in CIBTB containing sodium diacetate (at 0, 0.25, and 0.5%) and/or sodium lactate (at 0, 1.25, and 2.5%) was subsequently evaluated. Raw CIBTB batter was inoculated with 9 to 30 spores of strain OMFRI1 per g, vacuum packaged, cooked to an instantaneous internal temperature of 71.1°C, chilled, and incubated at 4°C for up to 22 weeks. In the absence of food-grade antimicrobial agents, spoilage (i.e., an off-odor) occurred within 6 weeks, and anaerobic plate counts reached 6.6 log10 CFU/g. The CIBTB containing sodium diacetate (0.25%) and that containing sodium lactate (1.25%) required 12 weeks for spoilage to occur and for anaerobic plate counts to reach 7.0 and 6.0 log10 CFU/g, respectively. When sodium diacetate (0.25%) and sodium lactate (1.25%) were used in combination, no off-odor was detected and anaerobic plate counts did not exceed 2.3 log10 CFU/g over 22 weeks of storage at 4°C. In related experiments, sodium diacetate (at 0, 0.25, and 0.5%), sodium lactate (at 0, 1.25, and 2.5%), and combinations of both ingredients were evaluated in uninoculated CIBTB incubated at 25°C for up to 22 days. In the absence of antimicrobial agents and in CIBTB containing sodium diacetate (0.5%), spoilage occurred within 8 days and anaerobic plate counts reached 6.8 and 6.6 log10 CFU/g, respectively. Samples of CIBTB containing sodium lactate (2.5%) showed signs of spoilage within 22 days, and anaerobic plate counts for these samples ranged from ≤1.0 to 6.3 log10 CFU/g. In CIBTB containing both sodium lactate (2.5%) and sodium diacetate (0.25%), spoilage was not evident and anaerobic plate counts were ≤1.0 log10 CFU/g within 22 days. These data validate the efficacy of sodium lactate and sodium diacetate in extending the shelf life of CIBTB.

Bacteriological Survey and Refrigerated Storage Test of Vacuum-Packed Sliced Imported Canned Ham

1977 ◽  
Vol 40 (2) ◽  
pp. 109-111 ◽  
Author(s):  
BERNARD F. SURKIEWICZ ◽  
MARSHALL E. HARRIS ◽  
JERRY M. CAROSELLA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Cross Section ◽  
Bacterial Growth ◽  
Cross Sections ◽  
Refrigerated Storage ◽  
Storage Test ◽  
Plate Counts ◽  
Conventional Methods ◽  
Slight Contamination

At the time of slicing and packaging, 179 of 180 retail-sized vacuum-packed sliced ham samples collected from 12 establishments had aerobic plate counts of 2,000 or fewer/g. Coliforms were isolated from only three of the samples, and all samples were negative for Escherichia coli, Staphylococcus aureus, and salmonellae. When stored at 3 C, bacterial growth in vacuum-packed, sliced ham proceeded at a rate similar to that of non-vacuum-packed, cross-sections cut from hams just before slicing. However, after 68 days of refrigerated storage, there was no bacterial growth in a non-vacuum-packed, cross-section cut from a ham removed from a can with strict aseptic techniques. These results suggest that the slight contamination upon opening canned hams by conventional methods may have as great an effect on the bacteriological stability of sliced ham as any additional slight contamination from the slicing-packaging operation.

Influence of Oily Bird Syndrome on the Shelf-Life of Fresh Ice-Packed Broilers

1982 ◽  
Vol 45 (9) ◽  
pp. 813-815 ◽  
Author(s):  
D. L. FLETCHER ◽  
D. M. THOMASON ◽  
J. O. REAGAN ◽  
D. D. SMITH
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Food Science ◽  
Processing Plant ◽  
University Of Georgia ◽  
Plate Counts ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Food Science Department ◽  
Retail Conditions

Processed ready-to-cook broiler carcasses were obtained from a commercial poultry processing plant on three separate occasions. The birds were identified at the plant as being either normal or as exhibiting the appearance and feel of birds exhibiting the phenomena collectively termed as “oily bird syndrome” (OBS). The carcasses were packed in ice, transported to the Food Science Department, University of Georgia, held on ice for 24 h and individually bagged and stored under retail conditions at 2°C. At 2, 8, 14 and 20 days postmortem, the birds were examined microbiologically for total plate counts and observed for evidence of spoilage. No consistent trends could be ascertained to indicate that birds exhibiting OBS would have higher total bacterial numbers or shorter shelf-life. Thus, it would appear that birds exhibiting OBS would pose no problems regarding initial microbial loads, microbial growth rates or reduced fresh shelf-life as compared to carcasses not exhibiting OBS.

Botulism Challenge Studies of a Modified Atmosphere Package for Fresh Mussels: Inoculated Pack Studies

2012 ◽  
Vol 75 (6) ◽  
pp. 1157-1166 ◽  
Author(s):  
C. R. NEWELL ◽  
LI MA ◽  
MICHAEL DOYLE
Keyword(s):  
Lactic Acid ◽  
Botulinum Toxin ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Plate Counts ◽  
Sampling Times

A series of botulism challenge studies were performed to determine the possibility of production of botulinum toxin in mussels (Mytilus edulis) held under a commercial high-oxygen (60 to 65% O2), modified atmosphere packaging (MAP) condition. Spore mixtures of six strains of nonproteolytic Clostridium botulinum were introduced into mussel MAP packages receiving different packaging buffers with or without the addition of lactic acid bacteria. Dye studies and package flipping trials were conducted to ensure internalization of spores by packed mussels. Inoculated mussel packages were stored at normal (4°C) and abusive (12°C) temperatures for 21 and 13 days, respectively, which were beyond the packaged mussels' intended shelf life. Microbiological and chemical analyses were conducted at predetermined intervals (a total of five sampling times at each temperature), including total aerobic plate counts, C. botulinum counts, lactic acid bacterial counts, package headspace gas composition, pH of packaging buffer and mussel meat, and botulinum toxin assays of packaging buffer and mussel meat. Results revealed that C. botulinum inoculated in fresh mussels packed under MAP packaging did not produce toxin, even at an abusive storage temperature and when held beyond their shelf life. No evidence was found that packaging buffers or gas composition influenced the lack of botulinum toxin production in packed mussels.

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