Influence of Processing on Bacteriological Quality of Frozen Shrimp

1983 ◽  
Vol 46 (7) ◽  
pp. 572-577 ◽  
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.

scholarly journals Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

2020 ◽  
pp. 20-24
Author(s):  
Anil Gill ◽  
Akash John ◽  
Neelam Iqbal ◽  
Tallat Anwar Faridi ◽  
Sofia Noor
Keyword(s):  
Fecal Coliform ◽  
Morphological Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Bakery Products ◽  
Biochemical Tests ◽  
Total Plate Count ◽  
Wide Range ◽  
Micro Organisms

Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of  REFs sold to clients in bakeries.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

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.

Comparison of the Elevated Temperature Plate Count (ETPC) and MPN Procedure to Estimate the Densities of Fecal Coliforms and Escherichia coli in Soft-Shell Clams

1977 ◽  
Vol 40 (11) ◽  
pp. 763-764 ◽  
Author(s):  
S. VARGA ◽  
R. E. DOBSON ◽  
R. EARLE
Keyword(s):  
Escherichia Coli ◽  
Elevated Temperature ◽  
Fecal Coliform ◽  
Enterobacter Aerogenes ◽  
Nutrient Agar ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Soft Shell ◽  
Cell Densities

The Elevated Temperature Plate Count procedure of Hefferman and Cabelli was assessed to measure the sanitary quality of soft shell clams. The method, compared to the standard MPN procedure, underestimated the densities of fecal coliforms by about 10%. The estimated cell densities of Escherichia coli and Enterobacter aerogenes in saline suspension were about 20% lower than the estimate obtained on nutrient agar plates. Thus, the fecal coliform standard used in the assessment of sanitary quality of clams would need to be modified when the analysis is conducted by the Elevated Temperature Plate Count procedure.

Incidence of Vibrio parahaemolyticus in and the Microbiological Quality of Seafood in North Carolina1

1980 ◽  
Vol 43 (10) ◽  
pp. 769-773 ◽  
Author(s):  
C. R. HACKNEY ◽  
B. RAY ◽  
M. L. SPECK
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
The United States ◽  
Statistical Correlation ◽  
Fecal Coliforms ◽  
Processing Plants ◽  
United States Food ◽  
Coagulase Positive Staphylococci

Microbiological analyses of 716 seafood samples over a 3-year period revealed that the microbiological quality of fresh seafood in North Carolina was generally acceptable. The mean aerobic counts (APC) and fecal coliform counts were low as was the occurrence of enteric pathogens, except for Vibrio parahaemolyticus and coagulase-positive staphylococci. Salmonella species were isolated from three samples, but the fecal coliform counts of these samples far exceeded the shellfish standard of the United States Food and Drug Administration. Coagulase-positive staphylococci were isolated in low numbers from nearly all the different types of seafoods; unpasteurized crabmeat and head-peeled shrimp samples showed the highest counts (10% of these samples had numbers which exceeded 100/g). V. parahaemolyticus occurred frequently in fresh seafood (overall 46% of the samples were positive) and its numbers showed a definite seasonal variation. No positive statistical correlation was found between the numbers of V. parahaemolyticus and the bacteriological indices, such as coliforms, fecal coliforms, enterococci and APC. Processing practices were found to influence the occurrence of V. parahaemolvticus in seafood; for example, improperly cleaned flumes were found to be a reservoir for V. parahaemolyticus in mechanical scallop processing plants. Also ‘picking’ waste ‘containers’ were found to be sources of V. parahaemolyticus in crab processing plants. Some processing practices such as heat shocking of oysters to facilitate opening were found to reduce the numbers of V. parahaemolyticus. Fifty V. parahaemolyticus isolates from different seafoods were tested for their Kanagawa reaction and all were found to be negative.

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

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
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.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

Microbiological Quality of Commercial Frozen Minced Fish Blocks

1978 ◽  
Vol 41 (12) ◽  
pp. 948-952 ◽  
Author(s):  
JOSEPH J. LICCIARDELLO ◽  
WILMA S. HILL
Keyword(s):  
Microbiological Quality ◽  
Fecal Coliforms ◽  
International Commission ◽  
Plate Count ◽  
Indicator Organisms ◽  
Fecal Streptococci ◽  
Minced Fish ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

Two hundred and eight commercial blocks of imported frozen minced fish examined for aerobic plate count, fecal coliforms, and coagulase-positive staphylococci were found to be in compliance with the proposed standards of the International Commission on the Microbiological Specifications for Foods. There was no significant correlation between aerobic plate count (35 C) and certain indicator organisms (coliforms, fecal streptococci, and coagulase-positive staphylococci).

A Survey of the Microbiological Quality of Kangaroo Carcasses Processed for Human Consumption in Two Processing Plants in Queensland, Australia

2007 ◽  
Vol 70 (5) ◽  
pp. 1249-1251 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
BIXING HUANG ◽  
ED STUTTARD
Keyword(s):  
Significant Relationship ◽  
Microbiological Quality ◽  
Plate Count ◽  
Human Consumption ◽  
E Coli ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

An investigation of the microbiological quality of kangaroo carcasses at two Queensland processing plants was carried out. A total of 836 whole muscle samples were taken, 801 from plant A and 35 from plant B. Samples were analyzed for aerobic bacteria, Escherichia coli, and Salmonella. The mean adjusted aerobic plate count (APC) was 2.8 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 4.2, 4.9, and 6.4 log CFU/g, respectively. The maximum number of bacteria recovered was 6.5 log CFU/g. E. coli was detected in 13.9% of samples, for which the adjusted mean was 0.7 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 1.4, 2.0, and 3.0 log CFU/g, respectively. Salmonella was detected in 0.84% of samples. There was no significant relationship (P < 0.05) between season and APC or E. coli count. There was a significant relationship (P < 0.001) between Salmonella prevalence and summer. The microbiological quality of Queensland kangaroo carcasses is similar to that obtained during other excision-based studies of kangaroo, wild boar, and beef carcasses.

Bacteriological Quality of “Soul Foods” from Processing Plants

1984 ◽  
Vol 47 (11) ◽  
pp. 836-837
Author(s):  
ADELLE W. STEWART ◽  
LUCY ANN MARTIN
Keyword(s):  
Escherichia Coli ◽  
Total Coliform ◽  
Food Samples ◽  
The Other ◽  
Plate Count ◽  
Indicator Organisms ◽  
Processing Plants ◽  
Bacterial Content ◽  
Aerobic Plate Count

Bacterial content of “soul foods” from four processing plants was determined. Samples were analyzed for Staphylococcus aureus, Clostridium perfringens, salmonellae, total coliform, Escherichia coli and total aerobic plate count. Chitterlings (washed intestines) from one plant and maws (stomachs of swines) from a different plant contained all of the bacteria for which tests were made. The other food samples contained one or two of the indicator organisms.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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