Microbial Counts of Selected Hot-Boned Primals and Ground Beef

1987 ◽  
Vol 50 (11) ◽  
pp. 915-919 ◽  
Author(s):  
A. W. KOTULA ◽  
B. S. EMSWILER-ROSE ◽  
B. W. BERRY
Keyword(s):  
Dairy Cows ◽  
Ground Beef ◽  
Bacterial Count ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Significant Treatment ◽  
Microbial Counts ◽  
Plate Counts ◽  
The Mean

Twenty-four dairy cows were slaughtered under commercial conditions, muscles were excised from one side within 3 h of slaughter and from the second side after 24 h chill at 3°C. Surface aerobic bacterial plate counts, (APC5, 20, and 35°C, that is, plates were incubated at 5, 20 and 35°C, respectively) obtained from the rounds immediately before deboning did not vary significantly between the hot and chilled carcasses. The APC (5, 20, and 35°C) increased (P<.01) during removal of rounds from both hot and chilled carcasses, and the magnitude of the increase was greater than one logarithm. The bacterial count on loins and rounds that were overwrapped and frozen generally was lower than on loins and rounds held at 3°C for 7 and 14 d before being frozen. The APC (5, 20, and 35°C) of fresh ground beef fabricated in 450-kg batches from trimmings of hot cow carcasses were not significantly different from that made from the chilled carcasses. Addition of chilled USDA Choice plates to increase the fat content and lower the temperature of the manufactured ground beef increased (P<.01) APC counts in most instances. The log count of the USDA Choice plates was about 5 to 6/cm2; whereas that of the cow beef was about 2 to 4/cm2. The mean counts of coliforms, fecal coliforms and Escherichia coli were usually less than one log, so significant treatment differences, when they did occur, were unimportant. Results of this research indicate that hot boning does not adversely affect the microbial quality of selected primals and ground beef.

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.

Hot-Fat Trimming Effects on the Microbiological Quality of Beef Carcasses and Subprimals

1995 ◽  
Vol 58 (9) ◽  
pp. 990-992 ◽  
Author(s):  
R. K. PRASAI ◽  
R. E. CAMPBELL ◽  
L. R. VOGT ◽  
C. L. KASTNER ◽  
D. Y. C. FUNG
Keyword(s):  
Cold Water ◽  
Negative Impact ◽  
Microbiological Quality ◽  
Microbial Reduction ◽  
Microbial Quality ◽  
Beef Carcasses ◽  
Plate Counts ◽  
The Mean ◽  
Reduction Effect

Subcutaneous and kidney-pelvic-heart fat were trimmed from one side of each beef carcass (n = 9) immediately after cold water washing. Both sides were sampled for aerobic plate counts (APCs) before being moved to the chill room (0 h) and after 72 h of cold storage. The mean APCs (log10 colony-forming units (CFU)/cm2) of trimmed (HFT) sides at 0 or 72 h were not different (P > 0.05) from those of the nontrimmed (NFT) sides. All sides at 72 h had reduced microbial counts compared to 0 h. By 72 h, HFT sides had numerically lower counts than NFT sides, indicating that the microbial reduction effect of the chill temperature may have been greater on fat-trimmed carcasses than on nontrimmed carcasses. Subprimals from HFT and NFT sides that were trimmed to 0.64-cm fat thickness were microbiologically analyzed before (0 days) and after (14 days) vacuum storage. APCs of all subprimals were slightly reduced after 14 d; however, no difference (P > 0.05) occurred in treatment effect. The mean APC was higher for HFT-side subprimals than for NFT-side subprimals at both 0 and 14 days. This difference probably was due to the fat trimming required for NFT-side subprimals at day 0 as compared to minimal or no trimming of HFT-side subprimals. Those HFT subprimals which were not subsequently trimmed may have picked up additional microorganisms from contact surfaces during fabrication. Based on our trimming protocol, although HFT did not show any negative impact on the microbial quality of carcasses, the higher APC of HFT-side subprimals indicated that extensive trimming may not be effective in improving the microbial quality of meat.

Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

2004 ◽  
Vol 67 (1) ◽  
pp. 162-167 ◽  
Author(s):  
REBECCA MONTVILLE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Food Service ◽  
Fecal Coliforms ◽  
Most Probable Number ◽  
Microbial Quality ◽  
Statistical Distributions ◽  
Probable Number ◽  
Plate Counts ◽  
Processed Products ◽  
Cutting Boards

Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats.

Effect of Subjective Condition of Beef Quarters on the Microbiology and Storage Stability of Vacuum-Packaged Clods and Ground Beef Patties

1984 ◽  
Vol 47 (6) ◽  
pp. 449-452 ◽  
Author(s):  
J. L. OBLINGER ◽  
J. E. KENNEDY ◽  
R. L. WEST
Keyword(s):  
Sensory Quality ◽  
Frozen Storage ◽  
Ground Beef ◽  
United States Department ◽  
Microbial Quality ◽  
Department Of Agriculture ◽  
Beef Patties ◽  
Subjective Condition ◽  
Plate Counts

The effect of subjective condition of beef quarters, as determined by United States Department of Agriculture (USDA) personnel, on the microbial and sensory quality of vacuum-packaged clods and ground beef during refrigerated or frozen storage was investigated. In addition, the effect of reconditioning or trimming beef quarters considered to be in off-condition before fabrication into clods or ground beef patties was studied. The microbial quality of beef quarters was directly related to the subjective condition classification in that aerobic plate counts (APC's) of beef quarters and derived products were greater with increasing off-condition on the basis of condition “1” being “excellent” and condition “5” being “unfit for consumption.” No significant differences (P<0.05) were observed in APC's between clods from quarters in various conditions initially or following 14 or 28 d of vacuum packaged storage at 1 to 2°C. Patties derived from quarters in condition “1” had significantly lower (P<0.05) APC's than those of patties from quarters in condition “4” or “5”. The microbial quality of ground beef patties prepared from quarters in conditions “3” and “4” was not significantly affected by trimming of the quarters before fabrication. Few consistent differences in the sensory quality of ground beef patties were noted as a result of condition classification or trimming of quarters from which they were fabricated. These data indicate that reconditioning or trimming of “off-condition” beef quarters cannot be relied upon to improve the microbial quality of derived products such as ground beef.

Microbial Evaluation of Alaska Salmon Caviar

1998 ◽  
Vol 61 (5) ◽  
pp. 626-628 ◽  
Author(s):  
BRIAN H. HIMELBLOOM ◽  
CHARLES A. CRAPO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pink Salmon ◽  
Microbial Quality ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Microbial Counts ◽  
Plate Counts ◽  
Yeasts And Molds

Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (aw = 0.98; pH 6.1) averaged 49% water, 32% protein, 11% fat, 7% ash, and 3% salt. Aerobic plate counts (APCs) ranged from <102/g to 4.5 × 107/g with increasing APC toward season's end. Coliform counts ranged from <3/g to 2.4 × 103/g. Escherichia coli, Staphylococcus aureus, yeasts, and molds were not detected. High-APC (107/g) thawed caviar exhibited predominantly lactic acid bacteria; low-APC (103/g) thawed caviar exhibited predominantly gram-negative bacteria. Freezing had little effect on the microbial counts, and shelf life of thawed caviar was 3 to 5 days at 2°C.

Microbial Quality of Ground Beef after Simulated Freezer Failure

1981 ◽  
Vol 44 (1) ◽  
pp. 62-65 ◽  
Author(s):  
FATIMA S. ALI ◽  
FRANCES O. VANDUYNE
Keyword(s):  
Clostridium Perfringens ◽  
Microbial Quality ◽  
Ground Meat ◽  
Frozen Foods ◽  
Mean Values ◽  
Power Failure ◽  
Order Of Magnitude ◽  
Plate Counts ◽  
Coagulase Positive Staphylococci

Six lots of ground meat, obtained at intervals from a local supermarket, were frozen, and later held with other frozen foods in the freezer compartment of a refrigerator-freezer where power failure was simulated by unplugging the unit. Mean values for the counts (log10) of the beef as purchased were as follows: aerobic and psychrotrophic plate counts 6.35 and 6.66, respectively; presumptive coliforms 4.48; coagulase-positive staphylococci 4.67; and presumptive Clostridium perfringens 1.43. Presumptive salmonellae were detected in three of the six lots. Counts of the same order of magnitude as above were obtained after 7 days in the freezers, complete defrost of the meat and 6 h thereafter. Between 6 and 24 h, aerobic and psychrotrophic plate counts and numbers of coliforms and coagulase-positive staphylococci increased approximately 10-fold. Forty-eight hours after complete defrost, further increases in counts occurred. The appearance and aroma of the meat were acceptable 24 h after defrost; after 48 h, it would have been discarded because of browning, slime and off-odors.

Effect of commercial probiotic (Protexin®) on growth, survival and microbial quality of shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 47 (2) ◽  
pp. 204-216 ◽  
Author(s):  
Afshin Javadi ◽  
Seyed Amin Khatibi
Keyword(s):  
Survival Rate ◽  
Growth Performance ◽  
Litopenaeus Vannamei ◽  
Control Diet ◽  
Average Daily Gain ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbial Quality ◽  
Content Type

Purpose The purpose of this study was to investigate the effect of a dietary probiotic on the growth performance and survival rate of Litopenaeus vannamei shrimp. Furthermore, the microbial quality of shrimp was evaluated. Design/methodology/approach Shrimp were divided into treatment and control groups (each group containing 45 shrimp). They were fed for four weeks with a control diet alone or supplemented with a commercial probiotic (Protexin®). At the end of the trial, they were assessed for survival rate, weight gain, average daily gain and specific growth rate. Samples of tail meat were also provided aseptically from peeled shrimp for bacteriological analysis including the count of Staphylococcus aureus, enterococci, Clostridium perfringens, fecal coliform, Salmonella, Escherichia coli, Listeria monocytogenes and total bacterial count. Findings The growth performance of the probiotic-treated group significantly (p < 0.05) increased at the end of the experimental period. However, no significant differences were observed for the survival rate between the groups (p > 0.05). The count of C. perfringens and the total bacterial count in shrimp supplemented with the probiotic were significantly lower than those of controls (p < 0.05). The count of coliforms and S. aureus was not significantly different between the groups (p > 0.05). Originality/value It could be concluded that the probiotic bacteria have the potential to stimulate the growth performance of L. vannamei. They can also be used for biological control of food-borne pathogens and improve the microbial quality and safety of shrimp at the farm level.

Storage Conditions and Microbial Quality of Smoked Dry Herring in Ghana

1991 ◽  
Vol 54 (7) ◽  
pp. 557-559 ◽  
Author(s):  
JOHN Y. LU ◽  
RALPHENIA D. PACE ◽  
WISDOM D. PLAHAR
Keyword(s):  
Staphylococcus Aureus ◽  
Ambient Temperature ◽  
Storage Conditions ◽  
Microbial Quality ◽  
Microbial Counts ◽  
Storage Losses ◽  
Microbial Profile ◽  
Polyethylene Bags ◽  
Very High

A microbial profile of smoked dry herring stored under various storage conditions for up to 6 months at ambient temperature was determined. The fish were stored in polyethylene bags, polyethylene bags with desiccant, the traditional oven storage, modified storage structure, and freezer (control) storage. The fish stored in polyethylene bags with or without desiccant spoiled rapidly. Microbial counts were also very high. The microbial counts of fish stored in the traditional oven and the modified structure were small, even less than that stored in freezer. The storage losses were only 4% for the modified structure while the traditional oven storage was 29%. The major pathogenic bacterium found in smoked dry herring was Staphylococcus aureus.

scholarly journals Microbial and Sensory Quality of Refrigerated Market Fryers1

1991 ◽  
Vol 54 (9) ◽  
pp. 704-717 ◽  
Author(s):  
YINGHWEI CHEN ◽  
MARGY J. WOODBURN ◽  
MARY W. KELSEY
Keyword(s):  
Sensory Quality ◽  
Narrow Range ◽  
Retail Markets ◽  
Microbial Counts ◽  
Four Seasons ◽  
Thermophilic Campylobacter ◽  
Sensory Qualities ◽  
The Mean ◽  
Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p&lt;0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms &gt;106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had &lt;102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

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