Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

Microbiological Quality of Catfish Frames Treated with Selected Phosphates

1997 ◽  
Vol 60 (9) ◽  
pp. 1081-1083 ◽  
Author(s):  
DOUGLAS L. MARSHALL ◽  
VINEET JINDAL
Keyword(s):  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Microbiological Quality ◽  
Life Time ◽  
Total Coliform ◽  
Life Extension ◽  
Plate Counts ◽  
Phosphate Treatment ◽  
Phosphate Solutions

This study examined the effects of trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and sodium metaphosphate (SMP) dipping solutions on the microbiological quality of catfish frames (the carcasses remaining after skinless boneless fillets are removed). Frames were dipped for 5 min in 10% phosphate solutions at 5°C, drained for 2 min, and analyzed for aerobic plate counts and total coliform counts. TSP reduced aerobic plate and total coliform counts by 1.0 and 2.5 log CFU/ml of rinse buffer, respectively. STPP reduced aerobic plate and total coliform counts by 0.3 and 1.0 logs, respectively. SMP did not reduce aerobic plate counts, but did decrease total coliform counts by 0.7 logs. The microbiological shelf life (time to reach 107 CFU/ml) of the frames treated with TSP was 3 days longer than controls. Rinsing frames in water after phosphate treatment reduced the effectiveness of the dips. The results demonstrate that TSP was more effective than either STPP or SMP in reducing microbial numbers on the surface of the frames and provided a subsequent shelf life extension.

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.

The Microbiological Quality of Honey as Determined by Aerobic Colony Counts

1993 ◽  
Vol 56 (4) ◽  
pp. 336-337 ◽  
Author(s):  
JOSEP SERRA BONVEHI ◽  
ROSSEND ESCOLÁ JORDÁ
Keyword(s):  
Membrane Filter ◽  
Microbiological Quality ◽  
Plate Count ◽  
Filter Method ◽  
Filter Methods ◽  
Plate Counts ◽  
Multifloral Honey ◽  
Plate Count Method ◽  
Membrane Filter Method

The number of mesophilic aerobic colonies was determined in 72 samples of mono- and multifloral honey from various sources by the plate count and the membrane filter methods. The presence of motile colonies made the plate counts unreliable. The microorganism producing these colonies was identified as Bacillus alvei. Colony counts could only be carried out in 27 of the samples when using the plate count method, while with the membrane filter method the number of colonies was counted in all the samples.

Effectiveness of Trimming and/or Washing on Microbiological Quality of Beef Carcasses

1995 ◽  
Vol 58 (10) ◽  
pp. 1114-1117 ◽  
Author(s):  
R. K. PRASAI ◽  
R. K PHEBUS ◽  
C. M. GARCIA ZEPEDA ◽  
C. L. KASTNER ◽  
A. E. BOYLE ◽  
...  
Keyword(s):  
Control Point ◽  
Microbiological Quality ◽  
Effective Control ◽  
E Coli ◽  
Beef Carcasses ◽  
Colony Forming Units ◽  
Plate Counts ◽  
Commercial Processing ◽  
Being Moved

Beef carcass sides (n = 48) were selected randomly on three different days in a commercial processing facility and microbiologically analyzed before being moved to the cooler. Four types of samples were obtained per side from the inside round area: no trim and no wash (NTNW); trim, but no wash (TNW); trim and wash (TW), and no trim but wash (NTW). A flame-sterilized knife, forceps, and scalpel were used for each trimming treatment and sampling. Significant differences (P < 0.05) were observed in mean aerobic plate counts (APCs) between treatments. The greatest reduction in APC (log10 colony forming units [CFU] per cm2) was observed in TNW samples followed by TW and NTW, with the corresponding mean APC reductions relative to NTNW being 3.0, 0.9, and 0.3, respectively, indicating that trimming can be an effective control point in reducing bacterial contamination in the slaughter process. Although TNW samples, had the lowest counts, samples from the same location after wash (TW) had counts 2 log cycles higher than TNW samples. These results indicate that washing spreads contamination to adjacent carcass sites. However, washing of carcasses was effective in lowering microbial populations relative to the NTNW treatment. Escherichia coli and coliform counts in all samples were low (0.03 to 0.4 log10 CFU/cm2); however, the mean E. coli or coliform count in NTNW samples was higher (P < 0.05) than those in the rest of the treatments.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

A Bacteriological Survey of Raw Ground Beef1

1977 ◽  
Vol 40 (11) ◽  
pp. 790-794 ◽  
Author(s):  
JAMES F. FOSTER ◽  
JAMES L. FOWLER ◽  
WARREN C. LADIGES
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Retail Store ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Fecal Streptococci ◽  
Plate Counts ◽  
Aerobic And Anaerobic

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 104 to 8.3 × 107/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus. By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens. No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.

Presence of Indicator Organisms and Recovery of Salmonella in Fish and Shellfish

1980 ◽  
Vol 43 (9) ◽  
pp. 679-682 ◽  
Author(s):  
J. Y. D'AOUST ◽  
R. GELINAS ◽  
C. MAISHMENT
Keyword(s):  
Brilliant Green ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Indicator Organisms ◽  
Single Positive ◽  
Plate Counts ◽  
Agar Media ◽  
Fish And Shellfish ◽  
Coagulase Positive Staphylococci

The efficacy of two methods for detection of Salmonella in 29 fish and 312 shellfish samples was evaluated, using replicate samples (100 g) of food homogenate. In method A, samples were preenriched 3 h in lactose broth, selectively enriched overnight in selenite cystine (35 C) and plated on brilliant green sulfa, xylose lysine desoxycholate and Hektoen enteric agar media. In method B, overnight nutrient broth cultures were enriched in tetrathionate brilliant green (43 C) and selenite cystine (35 C) broths and plated on brilliant green sulfa and bismuth sulfite agar media. Salmonella was recovered from seven (3%) shrimp samples of which six were detected by method B alone; the single positive sample detected by method A was negative by method B. Infected shrimp samples did not harbor coagulase-positive staphylococci, and aerobic plate counts ranged from 105 to 107 cells/g; two of the seven positive samples contained no detectable Escherichia coli. Our results suggest that short preenrichment incubation periods are not reliable and that tetrathionate brilliant green is superior to selenite cystine for effective recovery of Salmonella in shellfish. Coliforms are not reliable as an index of microbiological quality of fish and shellfish.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1421
Author(s):  
Alyexandra Arienzo ◽  
Lorenza Murgia ◽  
Ilaria Fraudentali ◽  
Valentina Gallo ◽  
Riccardo Angelini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Small And Medium Enterprises ◽  
Microbiological Quality ◽  
Survey Method ◽  
National Guidelines ◽  
Salmonella Spp ◽  
Expiry Date ◽  
Mesophilic Bacteria ◽  
Biological Survey

The market of ready-to-eat leafy green salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat leafy green salads sold in widespread supermarket chains in Lazio, Italy, on the packaging date during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low-, medium-, and high-cost products. Salmonella spp. and L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the Micro Biological Survey method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses. The study revealed high, unsatisfactory, total bacterial loads in all analyzed samples on the packaging date and expiry date and a very high prevalence of Salmonella spp. (67%) regardless of the selected varieties and cost categories; L. monocytogenes was not recovered aligning with the results obtained in other studies.

Sign in / Sign up

Export Citation Format

Share Document