Microbiological Quality of Cream-Type Pies During Processing

1985 ◽  
Vol 48 (1) ◽  
pp. 70-75
Author(s):  
A. H. SCHWAB ◽  
B. A. WENTZ ◽  
J. A. JAGOW ◽  
A. SWARTZENTRUBER ◽  
A. P. DURAN ◽  
...  
Keyword(s):  
Visual Inspection ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
Plate Count ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Dairy Ingredients ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus

In-line samples of crust, filling and topping were collected from pies being prepared by all U.S. firms making frozen cream-type pies for interstate distribution. All firms adhered to Good Manufacturing Practices, as determined by visual inspection. Geometric mean aerobic plate count values were generally low for crust, filling and topping, ranging from 49 CFU/g for topping containing dairy ingredients as it was deposited onto the pie filling to 2400 CFU/g for filling containing dairy ingredients as it was deposited into the crust of the pie. Geometric mean coliform, Escherichia coli and Staphylococcus aureus values were generally lower than the limits of detection, which were 3/g for coliforms and E. coli and 10/g for S. aureus.

Microbiological Quality of Crabmeat During Processing

1985 ◽  
Vol 48 (1) ◽  
pp. 44-49 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
F. D. McCLURE ◽  
...  
Keyword(s):  
Visual Inspection ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
The United States ◽  
Good Manufacturing Practice ◽  
Plate Count ◽  
Mean Values ◽  
E Coli ◽  
Aerobic Plate Count

Duplicate samples of crab and crabmeat (body meat and claw meat) were collected four times a day for two consecutive days at seven in-line locations (plus finished product claw and body meat) along the processing lines of 47 crabmeat plants located along the Atlantic Ocean and Gulf of Mexico coasts of the United States. All the plants adhered to Good Manufacturing Practice, as determined by visual inspection. Two sanitation inspections and sample collections were conducted at 5-month intervals to reflect seasonal variation. In all, 8,477 in-line samples and 2,459 finished product units of blue crab and crabmeat and 522 in-line samples and 128 finished product units of red crab and Maine crab and crabmeat were analyzed microbiologically. Geometric mean aerobic plate count at 35°C (APC 35) values increased from 1,200 CFU/g before pick to 20,000 CFU/g in the finished product (body meat). For claw meat, APC 35 values increased from 15,000 CFU/g before pick to 24,000 CFU/g in the finished product. Aerobic plate count at 30°C (APC 30) values were consistently higher (2-fold or less) than APC 35 values. Coliform counts in both finished products were ≥19/g in approximately 60% of the units. Coliforms exceeded 500/g in 3.8 and 3.2% of the finished product units for body meat and claw meat, respectively. Geometric mean Escherichia coli counts were <3 for all sample sites and finished products, with only 3.3 and 2.7% of the units showing detectable E. coli for body meat and claw meat, respectively. Geometric mean values for Staphylococcus aureus were 16.8/g for finished body meat and 16.0/g for finished claw meat; approximately 20% of the units of both finished products had S. aureus values >100/g. S. aureus counts increased significantly after picking.

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.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

The Microbiological Quality of Ice Used to Cool Drinks and Ready-to-Eat Food from Retail and Catering Premises in the United Kingdom

2000 ◽  
Vol 63 (1) ◽  
pp. 78-82 ◽  
Author(s):  
GORDON NICHOLS ◽  
IAIN GILLESPIE ◽  
JOHN de LOUVOIS
Keyword(s):  
Microbiological Quality ◽  
Commercial Production ◽  
Plate Count ◽  
E Coli ◽  
The United Kingdom ◽  
Melt Water ◽  
Aerobic Plate Count ◽  
The Uk ◽  
Quality Evidence

A survey of 4,346 samples of ice from retail and catering premises examined 3,528 samples (81%) used to cool drinks and 144 samples (3%) from food displays. For 674 samples (15%), the origin was not recorded. Most samples of ice used to cool drinks or ready-to-eat food on displays did not contain coliforms, Escherichia coli, or enterococci. Of the ice used to cool drinks, 9% contained coliforms, 1% E. coli, and 1% enterococci in excess of 102 CFU/100 ml, and 11% had an aerobic plate count at 37°C in excess of 103 CFU/ml. The microbiological quality of ice used to cool drinks was poorer when melt water was present in the ice buckets. Ice used in food displays was more contaminated than ice used to cool drinks, with 23% containing coliforms, 5% E. coli, and 8% enterococci at 102 CFU/100 ml or more. Twenty-nine percent of samples had an aerobic plate count greater than 103 CFU/ml. Ice that had been used to cool shellfish was of a lower microbiological quality than samples used to cool ready-to-eat fish, salads, or dairy produce. Samples of ice produced in commercial production facilities were of higher microbiological quality than samples of ice that were not. The microbiological quality of ice was dependent on the type of use, the type of premises, and the type and place of production. Although most ice samples were of acceptable microbiological quality, evidence from this study suggests that the microbiological quality of ice prepared and used at certain premises in the UK is a cause for concern.

Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia

2010 ◽  
Vol 73 (8) ◽  
pp. 1533-1536 ◽  
Author(s):  
SOFRONI EGLEZOS
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Wheat Grain ◽  
E Coli ◽  
Heat Treated ◽  
Microbiological Criteria ◽  
Baseline Testing ◽  
Aerobic Plate Count ◽  
Specific Sense

A baseline investigation of the microbiological quality of wheat grain and flour from two mills in Queensland, Australia, was undertaken in order to assess the capacity of these two mills to meet microbiological criteria specified by a customer for raw, non–heat-treated flour. This baseline testing was performed over the 2006 to 2007 wheat season. Three hundred fifty flour samples were monitored for yeast, mold, and Bacillus cereus, 300 for Escherichia coli, 150 for Salmonella, and 100 for aerobic plate count. Fifty grain samples were analyzed for yeast, mold, E. coli, Salmonella, and B. cereus. There was a single isolation of Salmonella Give in unscreened wheat. The yeast, mold, E. coli, and B. cereus prevalences were 56, 40, 2.0, and 4.0% for grain and 71, 17, 0.7, and <0.3% for flour, respectively. Of the positive samples, the means were 3.7, 2.7, 0.6, and 2.1 for grain, and 3.0, 2.8, and 0.8 log CFU/g for flour. The mean of the aerobic plate count was 4.2 log CFU/g with a 95th percentile count of 4.6 log CFU/g. A microbiological quality baseline of wheat grain and flour from these two Queensland mills has been determined. These data in a specific sense assist the two mills to assess their capacity to meet microbiological criteria, and in a general sense provide at least a limited snapshot of Queensland wheat and flour quality for risk assessments being carried out to evaluate the safety of plant and plant products.

A Field Study of the Microbiological Quality of Fresh Produce†‡

2005 ◽  
Vol 68 (9) ◽  
pp. 1840-1847 ◽  
Author(s):  
LYNETTE M. JOHNSTON ◽  
LEE-ANN JAYKUS ◽  
DEBORAH MOLL ◽  
MARTHA C. MARTINEZ ◽  
JUAN ANCISO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Plate Count ◽  
Indicator Organisms ◽  
E Coli ◽  
Leafy Greens ◽  
Microbiological Methods ◽  
Aerobic Plate Count

The Centers for Disease Control and Prevention has reported that foodborne disease outbreaks associated with fruits and vegetables increased during the past decade. This study was conducted to characterize the routes of microbial contamination in produce and to identify areas of potential contamination from production through postharvest handling. We report here the levels of bacterial indicator organisms and the prevalence of selected pathogens in produce samples collected from the southern United States. A total of 398 produce samples (leafy greens, herbs, and cantaloupe) were collected through production and the packing shed and assayed by enumerative tests for total aerobic bacteria, total coliforms, total Enterococcus, and Escherichia coli. These samples also were analyzed for Salmonella, Listeria monocytogenes, and E. coli O157:H7. Microbiological methods were based on methods recommended by the U.S. Food and Drug Administration. For all leafy greens and herbs, geometric mean indicator levels ranged from 4.5 to 6.2 log CFU/g (aerobic plate count); less than 1 to 4.3 log CFU/g (coliforms and Enterococcus); and less than 1 to 1.5 log CFU/g (E. coli). In many cases, indicator levels remained relatively constant throughout the packing shed, particularly for mustard greens. However, for cilantro and parsley, total coliform levels increased during the packing process. For cantaloupe, microbial levels significantly increased from field through packing, with ranges of 6.4 to 7.0 log CFU/g (aerobic plate count); 2.1 to 4.3 log CFU/g (coliforms); 3.5 to 5.2 log CFU/g (Enterococcus); and less than 1 to 2.5 log CFU/g (E. coli). The prevalence of pathogens for all samples was 0, 0, and 0.7% (3 of 398) for L. monocytogenes, E. coli O157:H7, and Salmonella, respectively. This study demonstrates that each step from production to consumption may affect the microbial load of produce and reinforces government recommendations for ensuring a high-quality product.

Microbiological Properties of Hard-Cooked Eggs in a Citric Acid-Based Preservative Solution

1985 ◽  
Vol 48 (3) ◽  
pp. 252-256 ◽  
Author(s):  
J. R. FISCHER ◽  
D. L. FLETCHER ◽  
N. A. COX ◽  
J. S. BAILEY
Keyword(s):  
Citric Acid ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Plate Count ◽  
Test Organisms ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
The Individual ◽  
And Staphylococcus Aureus

Hard-cooked and peeled eggs were placed in .5, .75 or 1.0% citric acid solutions (with .2% sodium benzoate) and held at 4°C for 30 d (experiment 1), or in .75% acid and held at 4°C for 21 d (experiment 2) to allow equilibration. Following equilibration, the solutions were sampled for pH and total plate counts and then inoculated with either 10 or 10,000 cells each of Salmonella typhimurium, Yersinia enterocolitica, Escherichia coli and Staphylococcus aureus. The eggs were stored for an additional 10 d at 4°C (experiment 1) or for 10 and 24 d at either 1.2, 7.2 or 12.8°C (experiment 2) before sampling for pH, aerobic plate count, total Enterobacteriaceae and each of the individual inoculated test organisms. No growth was detected in the solutions following the 30- and 21-d equilibration periods. The .75% citric acid solution was adequate in reducing the bacterial population and retarding growth of the inoculated organisms. Storage temperature appeared to have little influence on growth of inoculated organisms. Results indicate that the microbiological quality of hard-cooked eggs stored in citric acid based solutions was more dependent on acid concentration than on temperature in resisting bacterial growth following potential recontamination.

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.

scholarly journals The effect of ice-cream-scoop water on the hygiene of ice cream

1997 ◽  
Vol 119 (1) ◽  
pp. 35-40 ◽  
Author(s):  
I. G. WILSON ◽  
J. C. N. HEANEY ◽  
S. T. C. WEATHERUP
Keyword(s):  
Statistical Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Plate Count ◽  
Indicator Organisms ◽  
E Coli ◽  
Order Of Magnitude ◽  
Ice Creams ◽  
Aerobic Plate Count

A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n=91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 106 c.f.u. ml−1 was the modal value for scoop waters. Unopened ice creams generally had counts around 103–104 c.f.u. ml−1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained >100 c.f.u. ml−1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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