Microbiological Quality of Canadian Frozen Meat Pies

1986 ◽  
Vol 49 (8) ◽  
pp. 634-638 ◽  
Author(s):  
K. RAYMAN ◽  
K. F. WEISS ◽  
G. RIEDEL ◽  
G. JARVIS
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Colony Count ◽  
Degree Of Contamination ◽  
Yeasts And Molds

One hundred and twenty samples of a variety of frozen meat pies were collected from 20 manufacturers across Canada and analyzed for aerobic colony count, coliforms, Salmonella, Clostridium perfringens, Staphylococcus aureus, and yeasts and molds. Salmonella was not isolated from any of the pies and only low numbers of C. perfringens and S. aureus were found. The highest aerobic colony count, coliforms and yeasts and molds were observed in pies with uncooked pastry. The degree of contamination in these pies was not alarmingly high to warrant establishment of microbiological standards or guidelines for these products.

Microbiological Evaluation of Retail Ground Beef: Centralized and Traditional Preparation1

1976 ◽  
Vol 39 (3) ◽  
pp. 179-183 ◽  
Author(s):  
J. G. SHOUP ◽  
J. L. OBLINGER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Fat Content ◽  
Prepared Sample ◽  
Traditionally Prepared ◽  
Yeasts And Molds

An evaluation of the microbiological quality of retail ground beef prepared in a centralized operation (which has nearly statewide distribution) and in four local stores was undertaken. Forty retail samples were analyzed for total aerobes (22 C and 35 C), yeasts and molds, Clostridium perfringens, Staphylococcus aureus, total coliforms, Escherichia coli, enterococci, Salmonella, and fat content. Products prepared in the centralized operation exhibited trends toward better microbiological quality than that of traditionally prepared products. Salmonella screening of the samples resulted in the identification of S. infantis in one traditionally prepared sample.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of <50,000/g, yeast and mold counts of <500/g, S. aureus counts of <100/g, coliform counts of <50/g, E. coli counts of <10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

Microbiological Quality of Dry Dessert Mixes Sold in Canada

1987 ◽  
Vol 50 (2) ◽  
pp. 136-140 ◽  
Author(s):  
D.W. WARBLTRTON ◽  
P.I. PETERKIN ◽  
G.A. JARVIS ◽  
K.F. WEISS ◽  
G. RIEDEL
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Practical Consideration ◽  
Bacteriological Quality

A study done in 1977–1978, assessed the bacteriological quality of five types of dry desserts including starch-, gelatin- and rennet- based products. One hundred and ninety-seven lots were randomly selected across Canada and analyzed for aerobic colony count, aerobic sporeformers, Bacillus cereus, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. Micro-biological and practical consideration do not warrant the establishment of standards or guidelines for such products at this time.

Microbiological Quality of Retail Poultry Carcasses in Spain

2001 ◽  
Vol 64 (12) ◽  
pp. 1961-1966 ◽  
Author(s):  
ROSA CAPITA ◽  
CARLOS ALONSO-CALLEJA ◽  
MARÍA del CAMINO GARCÍA-FERNÁNDEZ ◽  
BENITO MORENO
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fluorescent Pseudomonads ◽  
Poultry Meat ◽  
Fluorescent Pseudomonad ◽  
Retail Outlets ◽  
Microbiological Criteria ◽  
Yeasts And Molds ◽  
Storage Temperatures

A total of 40 eviscerated and refrigerated chicken carcasses were collected from five retail outlets (three supermarkets and two poulterers' shops) in León (Spain). The level of microorganisms on chicken carcasses was assessed using the excised breast-skin technique. Mean counts (log10 CFU/g) of psychrotrophs, pseudomonads, fluorescent pseudomonads, enterococci, Micrococcaceae, Staphylococcus aureus, and yeasts and molds were 4.84, 4.11, 3.32, 2.72, 3.80, 3.67, and 2.99, respectively. A significant correlation coefficient was found between pseudomonads and fluorescent pseudomonad counts (r = 0.827; P < 0.001) and between Micrococcaceae and S. aureus counts (r = 0.915; P < 0.001). Levels of psychrotrophs, pseudomonads, fluorescent pseudomonads, and yeasts and molds were significantly (P < 0.05) higher in supermarkets than in poulterers' shops, possibly due to the longer period of time the carcasses spent in the supermarkets (between 1 and 2 days, as opposed to only 4 to 16 h in the case of poulterers' shops). Carcasses from poulterers' shops showed higher (P < 0.05) counts of enterococci, Micrococcaceae, and S. aureus, which suggests higher storage temperatures in these outlets. Only S. aureus counts (especially those from poulterers' shops) exceeded the established values in the microbiological criteria for poultry meat consulted.

Microbiological Quality of Pasta Products Sold in Canada

1981 ◽  
Vol 44 (10) ◽  
pp. 746-749 ◽  
Author(s):  
M. K. RAYMAN ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU ◽  
G. A. JARVIS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Microbial Quality ◽  
Analytical Results ◽  
Standard Procedures ◽  
Yeasts And Molds ◽  
Domestic Products

Four hundred and ninety-nine samples of Canadian manufactured pasta and 130 samples of imported pasta were analyzed by standard procedures for aerobic colony counts, Staphylococcus aureus, coliforms and Escherichia coli, Salmonella and yeasts and molds. The microbial quality of these products varied considerably. One imported and two domestic products were contaminated with Salmonella. Based on the analytical results, a three-class plan for microbial guidelines for pasta is proposed in which four parameters determine the acceptability of a product.

A Retail Survey of Smoked Ready-to-eat Fish to Determine Their Microbiological Quality

1992 ◽  
Vol 55 (3) ◽  
pp. 208-210 ◽  
Author(s):  
KAREN L. DODDS ◽  
MICHAEL H. BRODSKY ◽  
DONALD W. WARBURTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Water Activity ◽  
Clostridium Botulinum ◽  
Microbiological Quality ◽  
Colony Count ◽  
International Commission ◽  
Smoked Fish ◽  
Average Water

A survey was conducted in the Toronto region in 1988/89 to determine the overall microbiological quality of both hot- and cold-smoked, ready-to-eat fish at the retail level. Of the samples collected, 34 were analyzed immediately after purchase (day 0) and 66 were analyzed at day 0 and after 30 d at 4°C. There was a wide variation in initial aerobic colony count (ACC) values, but most (77%) were under 105 CFU/g; 39% were under 103 CFU/g. After storage, just over half (56%) the samples had an ACC greater than 107 CFU/g, but some (12%) had an ACC less than 103 CFU/g. While coliforms were not detected in 70% of samples at day 0, or in 66% after 30 d, four samples initially had over 103 coliforms per g, and after 30 d, 15 samples had over 103 coliforms per g. Escherichia coli, Staphylococcus aureus, Salmonella, and Clostridium botulinum were not detected in any sample at either time. The water activity of samples varied greatly; the average water activity was 0.947, and the range was from 0.727 to 0.997 (n=98). Based on the ACC guidelines for cold-smoked fish of the International Commission on Microbiological Specifications for Foods, four samples would have been rejected at day 0, and 37 at day 30.

Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada

1988 ◽  
Vol 51 (5) ◽  
pp. 397-401 ◽  
Author(s):  
J. M. FARBER ◽  
S. A. MALCOLM ◽  
K. F. WEISS ◽  
M. A. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
National Survey ◽  
Microbiological Quality ◽  
Colony Count ◽  
International Commission ◽  
E Coli

A national survey was conducted to determine the overall microbiological quality of fresh and frozen breakfast-type sausages manufactured in Canada. Fresh (61 lots; 55 producers) and frozen (62 lots; 35 producers) were analyzed for aerobic colony counts (ACCs), coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. There was wide variation in aerobic colony count values, but most were in the range of 104 to 107 CFU/g. Detectable levels of E. coli and S. aureus were found in at least one-third of all fresh and frozen sausages. In addition, Salmonella was detected in 14.8% of lots of fresh sausages and 6.5% of lots of frozen sausages. Frozen sausages generally had lower microbial loads than fresh ones. Although no standards or guidelines for breakfast-type sausages are available from the International Commission on Microbiological Specifications for Foods (ICMSF), guidelines published in the literature were applied to ACCs, coliforms and S. aureus for both fresh and frozen sausages.

Sign in / Sign up

Export Citation Format

Share Document