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 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.

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.

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.

A Survey of the Microbiological Quality of Processed Cheese Products

1986 ◽  
Vol 49 (3) ◽  
pp. 229-230 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
PEARL I. PETERKIN ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Processed Cheese ◽  
Bacteriological Quality ◽  
Good Manufacturing Practices ◽  
Cheese Products ◽  
Domestic Products

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing 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.

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil

2009 ◽  
Vol 72 (2) ◽  
pp. 421-424 ◽  
Author(s):  
P. L. MOREIRA ◽  
T. B. LOURENÇÃO ◽  
J. P. A. N. PINTO ◽  
V. L. M. RALL
Keyword(s):  
Staphylococcus Aureus ◽  
Primary Production ◽  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Black Pepper ◽  
Sao Paulo ◽  
São Paulo ◽  
Thermotolerant Coliforms ◽  
The City

The aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products.

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