scholarly journals Microbiological Changes in Smoked and Charred Baltic Herrings during Storage

1988 ◽  
Vol 51 (3) ◽  
pp. 197-200 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
PEKKA K. PAKKALA
Keyword(s):  
Traditional Method ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Operating Line ◽  
Processing Plants ◽  
Plate Counts ◽  
The Mean ◽  
Traditional Processing ◽  
Better Than

The microbiological quality of smoked and charred Baltic herrings from two different processing plants was studied after preparation and after storage for 24, 48 and 96 h at 4 and 20°C. One of the processing plants used traditional processing methods and the other a modern processing technology. No significant increase in aerobic plate counts (APCs) was observed during storage of smoked herrings at 4°C; after 96 h the mean APC was 1.7 × 102 CFU/g. The mean APC of charred herrings increased markedly at 4°C within 48 h, and after 96 h was 2.4 × 104 CFU/g. At 20°C the mean APCs of smoked and charred herrings increased markedly within 24 h, and after 96 h were 1.0 × 108 and 1.7 × 109 CFU/g, respectively. At 20°C, high coliforms and fecal streptococci counts were found in some samples and high Staphylococcus aureus counts in 2 samples. The microbiological quality of smoked herrings was better than that of charred herrings both after processing and during storage. Bacterial numbers of smoked herrings prepared in a modern steel oven were lower than those of herrings prepared in a traditional tiled oven. The mean APC of charred herrings was, however, higher when the modern continuous-operating line was used compared to the traditional method. On the continuous-operating line, heavy bacterial contamination occurred during the salting stage. The salting procedure was therefore changed by cooling the brine. When chilled brine was used, the mean APC of charred herrings was lower than the corresponding mean for the traditional method.

scholarly journals Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22° C

2003 ◽  
Vol 66 (12) ◽  
pp. 2332-2335 ◽  
Author(s):  
LAURI O. MERIVIRTA ◽  
K. JOHANNA BJÖRKROTH ◽  
HANNU J. KORKEALA
Keyword(s):  
Hazard Analysis ◽  
Microbiological Quality ◽  
Critical Control Points ◽  
Two Samples ◽  
Processing Plants ◽  
Plate Counts ◽  
Thermotolerant Coliforms ◽  
The Mean

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3°C. Lampreys were examined on the day of manufacture, and those kept at 22°C were examined every second day for 6 days. Samples kept at 3°C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22°C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3°C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3°C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.

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.

scholarly journals Microbiological Contamination of Reindeer Carcasses in Different Reindeer Slaughterhouses

1999 ◽  
Vol 62 (2) ◽  
pp. 152-155 ◽  
Author(s):  
AULI M. VAARALA ◽  
HANNU J. KORKEALA
Keyword(s):  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Microbiological Contamination ◽  
Bacterial Counts ◽  
Controlled Conditions ◽  
The Mean ◽  
Carcass Contamination

The microbiological contamination of reindeer carcasses was studied in 10 Finnish reindeer slaughterhouses. Six of the slaughterhouses were field slaughterhouses and four were plant slaughterhouses. In each slaughterhouse 11 to 30 carcasses were sampled, with abdomen, brisket, and foreleg as sampling sites. Sampling was performed immediately after slaughter, using a nondestructive swabbing method. The overall mean bacterial count of carcasses was 3.12 ± 0.61 log CFU/cm2. The mean bacterial value of the carcasses and the bacterial counts of abdomen and brisket were significantly lower in field slaughterhouses than in plant slaughterhouses, suggesting that the controlled conditions of plant slaughterhouses do not necessarily improve the microbiological quality of reindeer carcasses. However, the highest bacterial contamination was found in a field slaughterhouse where the slaughter was performed after rain when the ground was without snow. Carcass contamination seemed to be increased by the use of an evisceration apron, the unnecessary washing of forelegs, and the unnecessary handling of carcasses with hands and arms.

scholarly journals Faecal bacteria in Perna perna (Linnaeus, 1758) (Mollusca: Bivalvia) for biomonitoring coastal waters and seafood quality

2010 ◽  
Vol 58 (spe3) ◽  
pp. 29-35 ◽  
Author(s):  
Diego Igawa Martinez ◽  
Ana Júlia Fernandes Cardoso de Oliveira
Keyword(s):  
Coastal Waters ◽  
Microbiological Quality ◽  
Perna Perna ◽  
Clearance Rates ◽  
Bacterial Concentration ◽  
Allometric Relations ◽  
The Mean ◽  
Negative Impacts ◽  
Faecal Bacteria

Urban development in coastal areas is intense and leads to the increase of sewage outfall and other negative impacts as consequences. Thus, stringent regulations establishing limits to the microbiological contamination of water and seafood are needed. The objective of this study is to evaluate the usefulness of Enterococci and Thermotolerant Coliform densities in the flesh of mussels Perna perna as an alternative tool for monitoring the microbiological quality of coastal waters. The study also considers allometric relations applied to clearance rates to understand rates of bacterial concentration. Bacterial loads obtained in mussels' flesh were from 50 to 4,300 times greater than in the water sampled in the vicinity of the mussels and some were considered inappropriate for consumption even when the water presented no restrictions. The mean clearance rate obtained for Enterococci retention was 317.7 ml h-1 and this rate (CR) is related to the mussels' size (L) by the equation CR = 28.3229L1.6421. The results showed that bacterial densities in the mussels' tissues may reflect chronic contamination of the environment and that clearance rates are important for taking the best decision in situations where, for example, it is desired to introduce mussels for aquaculture and the evaluation of the water concerned is required.

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 Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia

2021 ◽  
Vol 15 ◽  
pp. 117863022110375
Author(s):  
Derebew Aynewa ◽  
Zemichael Gizaw ◽  
Aklilu Feleke Haile
Keyword(s):  
Citric Acid ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Bacteriological Quality ◽  
Before And After ◽  
Effect Level ◽  
The Mean ◽  
Structured Questionnaire

Background: Meat safety is important for public health. As part of the meat chain abattoirs are required to give attention to meat hygiene and safety in order to minimize hazards. Therefore, the current study was conducted to evaluate the bacteriological quality of sheep carcasses, knowledge and hygienic practices of workers in a selected abattoir and to determine the effect level of 2.5% citric acid spray on total coliforms and aerobic bacteria load of raw sheep carcasses surfaces. Methods: A cross-sectional study design with structured questionnaire and observational checklists observation were used. A systematic random sampling technique was employed. A total of 50 sample swabs (25 swabs before citric acid spray and 25 after citric acid spray) were randomly taken from brisket, flank and rump of sheep’s carcasses. Swabs were moistened with buffered peptone water (BPW) and samples were taken by rubbing 100 cm2 (10 cm × 10 cm) area delineated by sterile aluminum template. In addition, we administered a structured questionnaire and an observational checklists to assess knowledge and hygienic practices of workers. Bacteriological quality of sheep carcasses were analyzed using the methods described by the US bacteriological analytical manual. Results: The mean count for aerobic bacteria of the sheep carcasses before and after citric acid spray were 7.2log10 CFU/ml and 6.4log10 CFU/ml, respectively. The test results also showed that 21 (84%) and 15 (60%) of the swab samples were positive before and after spraying citric acid, respectively. The mean counts for coliform bacterial of the sheep carcasses before and after citric acid spray were 3.5log10 CFU/ml and 2.9log10 CFU/ml, respectively. The mean total aerobic and coliform counts before and after citric acid spray were significantly different ( P < .05). Regarding the hygiene condition of workers, all the respondents reported that they always washed their hands with soap before and after entering the slaughtering room and 23 (53.5%) of the workers reported that they used hot water. Thirty-one (72.1%) of the workers reported that they do not used soap to wash hands after visiting toilet. Thirty-five (81.4%) of the production workers did not wear mouth mask while handling and distribute meat/carcass. On the other hand, all of the workers wore capes, gowns and boots at the time of the observation and only 18 (18.6%) of the production workers wore gloves at the time of the survey. Conclusion: The current study revealed that significant proportion of sheep carcasses were positive for total aerobic bacteria and total coliform. Moreover, the study also showed that spraying of sheep carcasses with 2.5% citric acid significantly reduced the total coliform and aerobic counts. However, we did not assessed how much spray results to this effect. Therefore, we recommended further studies to determine how much spray of 2.5% citric acid significantly reduce bacterial contamination of sheep carcasses. In addition, the abattoir has to follow the food hazard analysis critical control point (HACCP) system to minimize meat contamination during harvesting and processing. The abattoir has to also implement strict operation laws to improve hygiene conditions of the workers. In addition, the abattoir can minimize meat contamination using 2.5% citric acid as a decontaminant.

scholarly journals Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador

2021 ◽  
Vol 14 (4) ◽  
pp. 918-925
Author(s):  
María Cevallos-Almeida ◽  
Ana Burgos-Mayorga ◽  
Carlos A. Gómez ◽  
José Luis Lema-Hurtado ◽  
Leydi Lema ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Welfare Indicators ◽  
Beef Carcasses ◽  
Logistic Regressions ◽  
The Mean ◽  
Poor Management

Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. Results: The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). Conclusion: Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.

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.

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