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.

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).

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

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
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.

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.

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.

Bacteriological Evaluation of Some Luncheon Meats in the Canadian Retail Market

1977 ◽  
Vol 40 (6) ◽  
pp. 382-384 ◽  
Author(s):  
C. L. DUITSCHAEVER
Keyword(s):  
Plate Count ◽  
Public Health Significance ◽  
High Incidence ◽  
Retail Outlets ◽  
Plate Counts ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Bacteriological Evaluation

Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, salmonellae, and enterococci. Bacteria of public health significance were not a problem except for a high incidence of enterococci in all samples. S. aureus counts exceeded 1000/g in 20% of 30 positive samples out of a total of 159 samples. Total aerobic plate counts exceeded 5,000,000/g in 46.5% of the samples. Wide variation in bacteriological quality of the products between manufacturers was found.

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

2006 ◽  
Vol 69 (5) ◽  
pp. 1113-1117 ◽  
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.

A Microbial Survey of Various Fresh and Frozen Seafood Products

1977 ◽  
Vol 40 (5) ◽  
pp. 300-303 ◽  
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.

scholarly journals Assessment of Microbiological Quality of Processed Fruit Juice

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

Microbiological Quality of Some Delicatessen Meat Products

1981 ◽  
Vol 44 (11) ◽  
pp. 821-827 ◽  
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.

Microbiological quality of high-demand foods from three major cities in Ecuador

2020 ◽  
Author(s):  
Enrique Salazar-Llorente ◽  
Maria Morales ◽  
Ivette Sornoza ◽  
Maria Mariduena-Zavala ◽  
Ganyu Gu ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Cross Sectional Study ◽  
Fecal Coliforms ◽  
Food Type ◽  
Plate Count ◽  
Rrna Gene ◽  
High Demand ◽  
Cross Sectional ◽  
The Individual

Bacterial foodborne diseases are one of the most important public health issues worldwide but in Ecuador reports on the microbiological quality of foods are scarce. In this cross-sectional study, a total of 450 samples of high-demand Ecuadorian food, including bolon, encebollado, sauces, ceviche, fruits, fruit juices, fruit salads, cheese, raw chicken and ground beef were collected from popular street markets in the cities of Guayaquil, Quito and Cuenca. Populations of total aerobic mesophilic bacteria (TAM), total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), Salmonella enterica and Listeria monocytogenes were examined on composited samples by plate count following the local regulations (Norma Tecnica Ecuatoriana - INEN) for each kind of food. The individual and interaction effects of the city and food type on the levels of each bacterial group was assessed by two-way ANOVA. Selected colonies from each culture were identified using Biolog OmniLog ID and sequencing of the V3-V4 region on the 16S rRNA gene. Average TAM, TC, FC and EC levels were 5.10 ± 0.12, 2.50 ± 0.16, 1.09 ± 0.12 and 0.83 ± 0.12 log CFU/g or mL, respectively, with significant variations among the cities. The prevalence of Salmonella in chicken and sauces as well as L. monocytogenes in cheese and fruit salad was greater than 20 %.  Opportunistic pathogens including Klebsiella pneumoniae, Staphylococcus sciuri, and Enterococcus spp. were frequently identified in the samples from all three cities. High prevalence of spoilage microorganisms such as Bacillus amyloliquefaciens and biocontrol bacteria such as Lactococcus lactis was also observed. This is the first report on the microbiological quality of food from Ecuador.

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