Residual Nitrite Concentration and Total Plate Counts in White and Dark Chicken Patties

1984 ◽  
Vol 47 (2) ◽  
pp. 119-121 ◽  
Author(s):  
ALFRED A. BUSH WAY ◽  
KAI-WAN C. JEN
Keyword(s):  
Muscle Type ◽  
White Meat ◽  
Nitrite Concentration ◽  
Colony Forming Units ◽  
Residual Nitrite ◽  
Plate Counts ◽  
Chicken Patties ◽  
Nitrite Content

Effects of formulated nitrite (initial nitrite concentration added to patties) and muscle type on the residual nitrite concentration in raw and cooked chicken patties were studied. Microbiological determinations were done on raw chicken patties. Residual nitrite concentration in raw (104 ppm) and cooked (85 ppm) dark meat was higher than raw (90 ppm) and cooked (65 ppm) white meat after storage at 4 to 5°C. Cooking reduced the residual nitrite content of both white and dark meat. Formulated nitrite concentrations of 100 and 150 ppm lowered the total number of aerobic microorganisms developing in raw white meat patties by 102 and 104 colony-forming units/g, respectively, but were not effective in raw dark meat patties. A nitrite concentration of 400 ppm was required to repress the growth of aerobic microorganisms in raw dark meat for 6 d.

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.

Effectiveness of Trimming and/or Washing on Microbiological Quality of Beef Carcasses

1995 ◽  
Vol 58 (10) ◽  
pp. 1114-1117 ◽  
Author(s):  
R. K. PRASAI ◽  
R. K PHEBUS ◽  
C. M. GARCIA ZEPEDA ◽  
C. L. KASTNER ◽  
A. E. BOYLE ◽  
...  
Keyword(s):  
Control Point ◽  
Microbiological Quality ◽  
Effective Control ◽  
E Coli ◽  
Beef Carcasses ◽  
Colony Forming Units ◽  
Plate Counts ◽  
Commercial Processing ◽  
Being Moved

Beef carcass sides (n = 48) were selected randomly on three different days in a commercial processing facility and microbiologically analyzed before being moved to the cooler. Four types of samples were obtained per side from the inside round area: no trim and no wash (NTNW); trim, but no wash (TNW); trim and wash (TW), and no trim but wash (NTW). A flame-sterilized knife, forceps, and scalpel were used for each trimming treatment and sampling. Significant differences (P < 0.05) were observed in mean aerobic plate counts (APCs) between treatments. The greatest reduction in APC (log10 colony forming units [CFU] per cm2) was observed in TNW samples followed by TW and NTW, with the corresponding mean APC reductions relative to NTNW being 3.0, 0.9, and 0.3, respectively, indicating that trimming can be an effective control point in reducing bacterial contamination in the slaughter process. Although TNW samples, had the lowest counts, samples from the same location after wash (TW) had counts 2 log cycles higher than TNW samples. These results indicate that washing spreads contamination to adjacent carcass sites. However, washing of carcasses was effective in lowering microbial populations relative to the NTNW treatment. Escherichia coli and coliform counts in all samples were low (0.03 to 0.4 log10 CFU/cm2); however, the mean E. coli or coliform count in NTNW samples was higher (P < 0.05) than those in the rest of the treatments.

scholarly journals Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

2009 ◽  
Vol 74 (8) ◽  
pp. R93-R100 ◽  
Author(s):  
M. Viuda-Martos ◽  
J. Fernández-López ◽  
E. Sayas-Barbera ◽  
E. Sendra ◽  
C. Navarro ◽  
...  
Keyword(s):  
Meat Products ◽  
Residual Nitrite ◽  
Nitrite Content

Effect of Storage and Consumer Handling on Staphylococcal Counts of Dried Beef and Dried Fish

1984 ◽  
Vol 47 (5) ◽  
pp. 352-353 ◽  
Author(s):  
A. A. ADESIYUN
Keyword(s):  
Room Temperature ◽  
Health Hazard ◽  
Storage Period ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Dried Fish

Changes in staphylococcal counts of dried beef and dried fish during storage and while exposed to prospective buyers in a Nigerian market were investigated. The mean staphylococcal counts in dried beef and dried fish were 9.9 × 105 and 4.6 × 106 colony-forming units (CFU)/g and the mean aerobic plate counts were 2.0 × 107 and 1.2 × 108 CFU/g, respectively. Over a 28-d storage period at room temperature, the mean staphylococcal count declined about 100-fold for both products, i.e., from 9.9 × 105 to 3.0 × 103 CFU/g in dried beef and 4.6 × 106 to 2.2 × 104 CFU/g in dried fish. The decline in aerobic plate counts were from 2.0 × 107 to 6.5 × 104 CFU/g for dried beef and 1.2 × 108 to 1.4 × 105 CFU/g for dried fish, about a 1000-fold decline. Market samples of both products, though from the same batch but exposed to handling by prospective buyers, consistently showed higher staphylococcal contamination over the study period. Consumption of these products repeatedly exposed to human handling in the market for long periods may be a health hazard, particularly those that are ready-to-eat.

Effect of pH on Absorbance of Azo Dye Formed by Reaction Between Nitrite and Sulfanilamide/ N-(l-Naphthyl)ethylenediamine in Residual Nitrite Methods for Foods

1985 ◽  
Vol 68 (3) ◽  
pp. 485-488 ◽  
Author(s):  
Carl E Davis ◽  
Richard Leffler ◽  
John B Anderson ◽  
David L Soderberg ◽  
Filmore I Meredith
Keyword(s):  
Azo Dye ◽  
Test Sample ◽  
Nitrite Concentration ◽  
Spectrophotometric Measurement ◽  
Ph Variation ◽  
3 Dimensional ◽  
Standard Curve ◽  
Ph Values ◽  
Residual Nitrite ◽  
Indicator Dyes

Abstract Current methods used for determining residual nitrite concentration in foods involve forming an azo dye that is measured spectrophotometrically. Conventional procedures do not specify control of pH for the final colored solution. Because many indicator dyes are pH-dependent, absorbance of the azo dye may vary not only because of nitrite concentration differences, but also because of pH variation. Thus, erroneous results could arise from a standard curve developed at one pH and used for a test sample at a different pH. This would cause an inaccurate concentration conversion from the standard curve. In this study, absorbances at λmax wavelengths were recorded at 28 pH values (range 1.0-4.5) for each of 5 nitrite concentrations. A mathematical equation was fitted to these data and its plot gives a 3-dimensional response surface showing the relationships between pH, nitrite concentration, and absorbance. A modification for the spectrophotometric measurement of nitrite is proposed.

Effect of Different Fermentation Conditions on the Nitrite Concentration of Carrot-Pickles Fermented by Lactobacillus Preparation

2011 ◽  
Vol 338 ◽  
pp. 782-785 ◽  
Author(s):  
Wen Ting Li ◽  
Zhen Ming Che ◽  
Ya Ge Xing ◽  
Ming Yuan Li ◽  
Wen Liang Xiang ◽  
...  
Keyword(s):  
Nitrite Concentration ◽  
Fermentation Conditions ◽  
Biological Technology ◽  
Side Dish ◽  
Main Meal ◽  
Nitrite Content

Pickle is normally served as a side dish with the main meal or used as an appetizer and also favored by many Chinese. However, the accumulation of nitrite is a common problem faced during many vegetables fermentations. Effects of different fermentation conditions on the nitrite concentration were investigated during the preparation of lactobacillus pickles by using the modern biological technology. The results showed that the salt, lactobacillus preparation and some accessories could reduce the nitrite content during the carrot-pickles fermentation, and improve the safety of lactobacillus preparation pickles.

Sign in / Sign up

Export Citation Format

Share Document