Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage

1985 ◽  
Vol 48 (2) ◽  
pp. 100-106 ◽  
Author(s):  
RICHARD A. HOLLEY
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Relative Humidity ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
High Relative Humidity ◽  
Protein Ratio ◽  
Beef Jerky ◽  
Shelf Stable ◽  
And Storage

Beef jerky was made from slices of flank steak inoculated with Staphylococcus aureus, vegetative cells of Clostridium perfringens as well as Bacillus subtilis and a two species-composite of Salmonella. Slices were placed in a domestic food dehydrator for 4 h at 52.9±0.8°C (127.2°F) followed by 4 h at 48.2±0.4°C (118.8°F). Meat slices dried rapidly, reaching an aw of 0.86 and a shelf-stable moisture-protein ratio of ≤1.6 within the first 2.5–3 h of drying. Samples originally contained about 68% moisture, but this dropped to about 30% by 4 h and 20% by 8 h. Some growth of inoculated S. aureus occurred initially but total numbers of all other added microorganisms decreased rapidly from the start of drying and although significantly reduced in numbers at the end of 8 h treatment, they survived processing. C. perfringens cells were not detected at the end of the heated-drying regimen but were recovered later in an inoculated sample stored at 2.5°C for a month. Contaminated jerky stored at 20°C and high relative humidity (RH) for 26–28 d did not contain detectable added bacteria, whereas identical samples stored at 2.5°C and low RH contained viable S. aureus and B. subtilis as well as C. perfringens. Domestic preparation of jerky from beef of normal retail quality would involve little risk provided initial drying is done rapidly at temperatures equal to or greater than those used in the present study.

scholarly journals Evaluating the Involvement of Alternative Sigma Factors SigF and SigG in Clostridium perfringens Sporulation and Enterotoxin Synthesis

2010 ◽  
Vol 78 (10) ◽  
pp. 4286-4293 ◽  
Author(s):  
Jihong Li ◽  
Bruce A. McClane
Keyword(s):  
Bacillus Subtilis ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Sigma Factors ◽  
Wild Type ◽  
Alternative Sigma Factors ◽  
Food Borne ◽  
Food Borne Illness ◽  
Bacterial Food ◽  
Null Mutants

ABSTRACT Clostridium perfringens type A food poisoning is the second most commonly identified bacterial food-borne illness. Sporulation contributes to this disease in two ways: (i) most food-poisoning strains form exceptionally resistant spores to facilitate their survival of food-associated stresses, and (ii) the enterotoxin (CPE) responsible for the symptoms of this food poisoning is synthesized only during sporulation. In Bacillus subtilis, four alternative sigma factors mediate sporulation. The same four sigma factors are encoded by C. perfringens genomes, and two (SigE and SigK) have previously been shown to be necessary for sporulation and CPE production by SM101, a transformable derivative of a C. perfringens food-poisoning strain (K. H. Harry, R. Zhou, L. Kroos, and S. B. Melville, J. Bacteriol. 2009, 191:2728-2742). However, the importance of SigF and SigG for C. perfringens sporulation or CPE production had not yet been assessed. In the current study, after confirming that sporulating wild-type SM101 cultures produce SigF (from a tricistronic operon) and SigG, we prepared isogenic sigF- or sigG-null mutants. Whereas SM101 formed heat-resistant, phase-refractile spores, spore formation was blocked in the sigF- and sigG-null mutants. Complementation fully restored sporulation by both mutants. By use of these mutants and complementing strains, CPE production was shown to be SigF dependent but SigG independent. This finding apparently involved regulation of the production of SigE and SigK, which Harry et al. showed to be necessary for CPE synthesis, by SigF. By combining these findings with those previous results, it is now apparent that all four alternative sigma factors are necessary for C. perfringens sporulation, but only SigE, SigF, and SigK are needed for CPE synthesis.

scholarly journals Unusually severe food poisoning from vanilla slices

1984 ◽  
Vol 93 (2) ◽  
pp. 377-380 ◽  
Author(s):  
Patricia A. Fenton ◽  
K. W. Dobson ◽  
A. Eyre ◽  
M. W. McKendrick
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Ambient Temperature ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
Skin Lesions ◽  
Severe Vomiting ◽  
Large Numbers

SummaryThirty six people suffered from severe vomiting and diarrhoea 15 min to 3 h after eating vanilla slices from the same bakery. Five patients were admitted to hospital, and one developed unusual skin lesions after admission. Staphylococcus aureus was isolated in large numbers from vanilla slices of the same batch as those giving rise to symptoms, and from five faecal specimens obtained from affected persons. Bacillus cereus and Bacillus subtilis were also isolated from the slices. Unbaked custard provides an ideal environment for bacterial multiplication, especially when (as on this occasion) the ambient temperature is persistently high.

scholarly journals Food poisoning in hospitals in Scotland

1979 ◽  
Vol 83 (2) ◽  
pp. 231-236 ◽  
Author(s):  
J. C. M. Sharp ◽  
P. W. Collier ◽  
R. J. Gilbert
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Preventive Measures ◽  
Food Poisoning ◽  
Salmonella Infection ◽  
England And Wales ◽  
Laboratory Facilities ◽  
Food Borne ◽  
Prepared Food

summaryA review of 50 hospital-based outbreaks of food poisoning which were reported in Scotland during 1973–7, is described. At least 1530 persons consuming hospital-prepared food were involved. Thirty-one episodes were associated with Clostridium perfringens (C. welchii), 11 were due to food-borne salmonella infection, three to enterotoxigenic Staphylococcus aureus, and five incidents were of undetermined aetiology. This differs noticeably from the experience in England and Wales where salmonellas appear to predominate as the main cause of hospital outbreaks. Twenty-two incidents occurred in hospitals for psychiatric or mentally subnormal patients, and ten others were located in geriatric units. Only 33 hospitals were involved in the 50 outbreaks as nine hospitals experienced two or more episodes.The role of the hospital in the occurrence of food poisoning may be over-emphasized in comparison with other catering establishments, as outbreaks are more readily recognized and laboratory facilities are usually available for investigation, but it is also believed that many episodes may not be reported. The peculiar problems of the hospital-catering service and particularly those of the older long-stay hospitals, are discussed in relation to preventive measures which would minimize the hazards of food poisoning.

scholarly journals Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

2014 ◽  
Vol 8 (1) ◽  
pp. 22-31 ◽  
Author(s):  
Timothy J. Bowser ◽  
Mwarumba Mwavita ◽  
Ahmed Al-Sakini ◽  
William McGlynn ◽  
Niels O. Maness
Keyword(s):  
Water Activity ◽  
Oxidation Stability ◽  
Rosemary Extract ◽  
Protein Ratio ◽  
Mean Values ◽  
Lamb Meat ◽  
Processing And Storage ◽  
Shelf Stable ◽  
Control Criteria ◽  
And Storage

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

scholarly journals An investigation of the bacteriological quality of retail vanilla slices

1977 ◽  
Vol 78 (3) ◽  
pp. 387-394 ◽  
Author(s):  
J. A. Pinegar ◽  
J. D. Buxton
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Milk Powder ◽  
Food Poisoning ◽  
Colony Count ◽  
The West ◽  
E Coli ◽  
Metropolitan County ◽  
And Storage

SUMMARYOne hundred and thirty-three vanilla slices, purchased from shops in the West Yorkshire Metropolitan County, were examined to determine the numbers and types of bacteria present at the time of purchase. The surface colony count at 37 °C was > 103/g in 67/133 (50%) of the samples examined,Bacillus cereusbeing found at that concentration in 21·8%, coliform bacilli includingE. coliin 5·3%,Staphylococcus aureusin 3·0% andStreptococcus faecalisin 0·8%. Thirty-four strains ofB. cereuswere serotyped and 11 (32%) of these were typable with the sera available.Preparation of custard mixes in the laboratory suggests that the milk or milk powder used in the mix may be the major source ofB. cereusin the final product. Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.

Validation of a Commercial Process for Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the Surface of Whole Muscle Beef Jerky†

2008 ◽  
Vol 71 (5) ◽  
pp. 918-926 ◽  
Author(s):  
ANNA C. S. PORTO-FETT ◽  
JEFFREY E. CALL ◽  
JOHN B. LUCHANSKY
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Relative Humidity ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
Target Temperature ◽  
Protein Ratio ◽  
Beef Jerky ◽  
Average Relative Humidity ◽  
Whole Muscle

We validated the lethality of three time and temperature regimens for commercial processing of whole muscle beef jerky. A total of ca. 8.9 log CFU per strip of multiple-strain cocktails of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes were separately applied onto the surface of beef strips that were treated as follows: (i) inoculated but not marinated or (ii) inoculated and then marinated. A total of three beef strips for each treatment in each of three trials were separately inoculated with a cocktail of one of the three pathogens and placed on the top, middle, and bottom racks of a loading truck. The strips on the rack were loaded into a commercial smokehouse and cooked and dried for 1.5, 2.5, or 3.5 h at a target temperature of 180°F (82.2°C) with constant (natural hickory) smoking, but without the addition of humidity. Regardless of how the strips were treated or where the strips were placed on the loading rack, drying for 1.5, 2.5, or 3.5 h to a target temperature of 180°F (average of 177.2 ± 5.6°F [80.7 ± 3.1°C]), with constant smoke at an initial average relative humidity of 63.1% to a final average relative humidity of 20.9% resulted in a decrease of ≥7.3 log CFU per strip (≥6.9 log CFU/g) for each of the three pathogen cocktails. Of note, marinated strips that were cooked and dried for 2.5 and 3.5 h or nonmarinated strips cooked or dried for 3.5 h also satisfied the U.S. Food Safety and Inspection Service standard of identity (moisture-to-protein ratio ≤ 0.75:1) and/or shelf-stability (water activity ≤ 0.8) requirements for jerky.

Microbiological Characteristics of Beef Tongues and Livers as Affected by Temperature-Abuse and Packaging Systems

1982 ◽  
Vol 45 (6) ◽  
pp. 527-532 ◽  
Author(s):  
C. A. ROTHENBERG ◽  
B. W. BERRY ◽  
J. L. OBLINGER
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Frozen Storage ◽  
Storage Period ◽  
Storage Conditions ◽  
Microbiological Characteristics ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures ◽  
Chloride Film

Effects of various handling, packaging, temperature-abuse and storage conditions were determined on the microbiological characteristics of beef livers and tongues. These organs were evaluated: (a) initially following slaughter, (b) immediately following the frozen storage period of 2–4 weeks at −29°C and (c) following a simulated shipping-temperature abuse of 24 h at 22–28°C followed by 13 days of storage at −1 ± 0.5°C. Initial counts (log/cm2) of coliforms, coagulase-positive Staphylococcus aureus and Clostridium perfringens ranged from 0.19–1.37. Generally, neither freezing nor temperature-abuse had a significant effect on these microorganisms. Vacuum-packaged beef tongues and livers, generally, had lower bacterial counts than did either naked or polyvinyl chloride film-wrapped products. Generally, it was observed that abusive storage temperatures, in conjunction with the naked and film-wrapped packaging systems, appear to present potential microbial spoilage problems when compared with vacuum packaging.

scholarly journals Élelmiszer eredetű bakteriális megbetegedések patogenezise, klinikai jellegzetességei, diagnosztikája és kezelése

2020 ◽  
Vol 161 (48) ◽  
pp. 2019-2028
Author(s):  
Katalin Eszter Müller ◽  
Ferenc Rozgonyi
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Treatment Options ◽  
Gastrointestinal Symptoms ◽  
Food Poisoning ◽  
Severe Infection ◽  
Foodborne Diseases ◽  
Clostridioides Difficile

Összefoglaló. Az élelmiszer-eredetű megbetegedések igen gyakoriak, bár pontos adatok nem állnak rendelkezésre, mivel az enyhe, gyorsan múló gastrointestinalis tünetekkel a betegek nem fordulnak orvoshoz, vagy nem történik diagnosztikus vizsgálat. Az amerikai Járványügyi és Betegségmegelőzési Központ (CDC) adatai szerint az USA-ban évente 6 lakosból 1 esik át élelmiszer okozta tüneteken. Az ételintoxikációk során a baktérium által termelt toxinok okozzák a tüneteket, közülük a leggyakoribb a Clostridium perfringens, a Staphylococcus aureus és a Bacillus cereus okozta, élelmiszer-eredetű intoxikáció. A nem megfelelően tárolt vagy hőkezelt élelmiszerekben – beleértve a S. aureus által szennyezett anyatejet – ezen baktériumok életképesek maradnak, elszaporodnak, és toxint termelhetnek, illetve toxinjaik megőrzik megbetegítőképességüket. Az étel elfogyasztása után 3–12 órával hányást, hasmenést okoznak. A tünetek többnyire 24 órán belül megszűnnek. A Clostridium botulinum súlyos neurológiai tünetei miatt emelkedik ki a többi toxikoinfekció sorából. C. botulinum okozta tünetekre felnőtteknél házi készítésű konzervek és húskészítmények elfogyasztása után jelentkező gastrointestinalis vagy neurológiai tünetek esetén kell gondolnunk. A Clostridioides difficile szintén a toxinjai révén okoz súlyos, életveszélyes megbetegedést, továbbá az esetek 20–30%-ában számolnunk kell az infekció relapsusával. Növekvő gyakorisága miatt ismernünk érdemes a laboratóriumi és klinikai diagnosztika részleteit és a legmodernebb kezelési lehetőségeket, úgymint megfelelő mintavétel, mintatárolás és -szállítás, tenyésztés, toxinkimutatás, helyes tüneti kezelés, antibiotikumkombinációk, széklettranszplantáció és monoklonálisantitest-kezelés. Orv Hetil. 2020; 161(48): 2019–2028. Summary. Foodborne diseases are quite common, however, accurate data are not available because patients do not visit doctors with mild, rapidly resolving symptoms and diagnostic tests are not performed. The Centers of Disease Control and Prevention (CDC) estimates that, in the USA, 1 in 6 citizens gets food poisoning yearly. Symptoms of intoxication are due to the toxins produced by bacteria, mostly by Clostridium perfringens, Staphylococcus aureus and Bacillus cereus. These bacteria can survive in not properly stored or heated food, including S. aureus contaminated breastmilk. They can multiply and produce toxins causing intoxications. The gastrointestinal symptoms start 3–12 hours after consumption of the contaminated food and resolve in 24 hours. Clostridium botulinum causes severe neurological symptoms that should be suspected after consumption of home-made cans, smoked hams and sausages. The disease caused by Clostridioides difficile is not a foodborne one, but C. difficile causes severe infection via its toxins. Another problem is that C. difficile infection recurs in 20–30% of cases. Due to the increasing incidence of foodborne diseases, it is worth to learn the precise clinical and laboratory diagnostic algorithms including sampling, storage and transportation of samples, cultivation of bacteria and differential diagnosis of these diseases, furthermore the most up-to-date symptomatic and causative treatment options like antibiotic combinations, stool transplantation and monoclonal antibodies. Orv Hetil. 2020; 161(48): 2019–2028.

GROWTH OF FOOD POISONING BACTERIA ON BARBECUED CHICKEN

1968 ◽  
Vol 31 (7) ◽  
pp. 198-201 ◽  
Author(s):  
Hilliard Pivnick ◽  
Ilmar E. Erdman ◽  
Stephanie Manzatiuk ◽  
Eugene Pommier
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Food Poisoning

Staphylococcus aureus, Salmonella typhimurium, and Clostridium perfringens have been associated with food poisoning following consumption of barbecued chicken. These species grew readily in barbecued chicken incubated at about 40 C and increased approximately 100,000-fold within 8 hr.

Production of Staphylococcus aureus Enterotoxin A in Raw Milk at High Temperatures

2014 ◽  
Vol 77 (9) ◽  
pp. 1612-1616 ◽  
Author(s):  
I. I. SABIKE ◽  
H. FUJIKAWA ◽  
M. Z. SAKHA ◽  
A. M. EDRIS
Keyword(s):  
Staphylococcus Aureus ◽  
High Temperatures ◽  
Elevated Temperatures ◽  
Food Poisoning ◽  
Raw Milk ◽  
The Other ◽  
Milk Samples ◽  
Natural Microflora ◽  
Processing And Storage ◽  
And Storage

Improper processing and storage of raw milk contaminated with Staphylococcus aureus at elevated temperatures can result in the production of staphylococcal enterotoxins, especially type A (SEA), which is most frequently associated with food poisoning outbreaks such as the large one in Osaka, Japan, in 2000. In this study, the characteristics of S. aureus growth and SEA production at various high temperatures in raw milk samples were studied using two raw milk samples naturally containing low and high levels of natural microflora. The optimal temperatures found for SEA production in the two milk types were as high as 40 and 44°C (range, 36 to 48°C), and SEA production was dependent on the initial dose of S. aureus. These high temperatures were close to that of the outbreak in Japan. Thus, it was concluded that temperature was critical for SEA production in raw milk. It was also observed that natural microflora in the milk samples considerably suppressed SEA production but not staphylococcal growth. On the other hand, the amount of toxin in most milk samples decreased after peaking during storage.

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