The Spoilage of UHT-Treated Chocolate Milk by Thermoduric Bacteria

1990 ◽  
Vol 53 (12) ◽  
pp. 1050-1051 ◽  
Author(s):  
JOAN C. ANTOINE ◽  
ALFRED L. DONAWA
Keyword(s):  
Bacterial Contamination ◽  
Temperature Tolerance ◽  
Plate Count ◽  
Processing Plant ◽  
Chocolate Milk ◽  
Milk Processing ◽  
Plate Count Agar ◽  
High Temperature Tolerance ◽  
Temperature Ranges ◽  
Inoculum Rate

The sporadic occurrence of swollen packs of chocolate milk at a local milk processing plant is the main reason for this investigation and to identify and characterize the spoilage agents. Of the 62 packs of chocolate milk collected, 15 became swollen within 24 h. All of these had high viable bacterial counts on plate count agar, whereas those that did not swell were free from bacterial contamination. There were two bacterial types found either individually or together in the swollen packs. Both isolates were confirmed as spoilers because when they were inoculated into intact packs, spoilage occurred within 48 h and the inoculant organisms were re-isolated from these packs. In addition, the onset of swelling was more rapid with increasing inoculum rate. Both isolates showed versatility in their ability to grow over fairly wide pH and temperature ranges both aerobically and anaerobically. Although they showed no evidence of sporulating, both isolates identified as Enterobacter sp. and Micrococcus sp. showed fairly high temperature tolerance but low H2O2 tolerance. The temperature-tolerant gram-negative rod which was identified as an Enterobacter sp. could have implications for the acceptable levels of heat treatment to be used in milk preservation in Trinidad.

Evaluation of Dichloran-Rose Bengal Agar for Enumeration of Fungi in Foods1

1985 ◽  
Vol 48 (7) ◽  
pp. 562-563 ◽  
Author(s):  
J. A. KOBURGER ◽  
F. C. CHANG ◽  
C. I. WEI
Keyword(s):  
Rose Bengal ◽  
Bacterial Contamination ◽  
Plate Count ◽  
Corn Meal ◽  
Ground Meat ◽  
Plate Count Agar ◽  
Standard Procedures

Samples of flour, corn meal, ground meat and carrots were analyzed by standard procedures for presence of fungi using both Dichloran-Rose Bengal (DRBC) and Plate Count agar with antibiotics. Bacterial contamination was so extensive with ground meat and carrot samples on DRBC that meaningful fungal counts could not be obtained. Therefore, DRBC is not recommended for routine enumeration of fungi in foods.

A Rapid Microbiological Method for Enumerating Escherichia colifrom Broiler Chicken Carcasses

1998 ◽  
Vol 61 (10) ◽  
pp. 1375-1377 ◽  
Author(s):  
ANGELA L. EDMISTON ◽  
SCOTT M. RUSSELL
Keyword(s):  
Rapid Method ◽  
Broiler Chicken ◽  
Bacterial Species ◽  
Plate Count ◽  
Processing Plant ◽  
Medium Temperature ◽  
E Coli ◽  
Plate Count Agar ◽  
Significant Linear Correlation ◽  
Inspection Service

Experiments were conducted to evaluate a rapid method for enumerating Escherichia coli from broiler chicken carcasses. In three separate trials, carcasses were obtained from a commercial processing plant, temperature abused at 37°C for 0, 3, 6, 9, or 12 h, and then rinsed. E. coli were enumerated from carcass rinses using Petrifilm E. coli count plates (PC) and by placing the rinse into double-strength colifiform medium supplemented with 2% dextrose (CMD). The CMD mixture was placed into a Bactometer module and conductance was measured at 44°C. Once a detection time (DT) was recorded, the sample was immediately recovered from the module well, diluted, and spread onto plate count agar. Colonies on plates at the highest dilution from each module well were randomly selected and identified. After 0, 3, 6, 9, and 12 h of temperature abuse, E. coli was the bacterial species identified 97, 92, 88, 87, and 61% of the time, respectively. These results indicate that the medium/temperature combination was excellent for enumerating E. coli from samples that contain mixed microflora using conductance. Significant linear correlations were observed between time of abuse (TA) and log10 PC (LPC) or DT (R2 = 0.86 and R2 = −0.90, respectively). A significant linear correlation was observed between LPC and DT (R2 = −0.92). This rapid method (1 to 7.6 h) for enumeration of E. coli on chicken should provide a way to determine E. coli levels before a product is shipped, and it should aid the poultry industry in meeting the E. coli testing requirement of the U.S. Department of Agriculture Food Safety and Inspection Service pathogen reduction regulation.

Sanitary Evaluation of Target Flowmeter Used in a Dairy Processing Plant

1991 ◽  
Vol 54 (12) ◽  
pp. 966-968 ◽  
Author(s):  
ANNEL K. GREENE ◽  
THOMAS G. REYNOLDS ◽  
EMILY M. SOUTHERLAND
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
Processing Plant ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Dairy Processing ◽  
Milk Flow ◽  
Standard Plate ◽  
Dairy Plant ◽  
Sanitary Conditions

A target flowmeter, used to measure raw milk flow, was examined for sanitary conditions in a university dairy plant 10 times over a period of eight weeks. The flowmeter connection was swabbed at four different locations along the dairy plant connection at four different times during the work day: i) after chlorine sanitization, before product; ii) after product, before cleaning in place (CIP); iii) after CIP, before acid sanitization; and iv) after acid sanitization, at end of day. Samples were plated in duplicate on standard plate count agar and on violet red bile agar. After routine CIP cleaning and sanitization procedures, bacterial counts were low. Additionally, no finished product contamination problems were detected over the 7 months of flowmeter use as shown by routine quality control tests on pasteurized milk which had flowed past the in-line meter as raw milk. These results indicate that normal cleaning and sanitization procedures were adequate for the in-line flowmeter.

IDENTIFIKASI BAKTERI AIR MINUM ISI ULANG DARI DEPOT YANG MENGGUNAKAN SUMBER AIR NON PDAM DI KOTA SAMARINDA

2018 ◽  
Vol 3 (2) ◽  
pp. 158
Author(s):  
Nur Maulida Aulia ◽  
Sudrajat Sudrajat ◽  
Eko Kusumawati
Keyword(s):  
Drinking Water ◽  
Water Resource ◽  
Bacterial Contamination ◽  
Blood Agar ◽  
Plate Count ◽  
Methyl Red ◽  
Plate Count Agar ◽  
Agar Media ◽  
Identification Of Bacteria

This aim of the present work is to know the type and the number of contamination in drinking water refill from depot using Non-PDAM water resource in Samarinda City. The sample were obtained from five subdistricts such as North Samarinda, Sambutan, Palaran, Loa Janan Ilir and Samarinda Ilir. Identification of bacteria using PCA (Plate Count Agar) media, BA (Blood Agar) and MCA (Mac Conkey Agar). Potentially pathogenic colonies tested for biochemical include SIM (Sulfid Indol Motile), SC (Simon Citrate), MR (Methyl red), VP (Voges Proskauer), TSIA (Triple Sugar Iron Agar), Nitrate, Urea, PAA (Phenyl Alanin Agar) and Glucose of. The results show that there is bacterial contamination in drinking water refill from depot using Non-PDAM water resource such as genus Staphylococcus, Klebsiella and Acinetobacter. The number of bacterial contamination were found at least in samples C1 and C2 from Sambutan, sample D2 from Palaran and the most contamination number was found in sample A1 from North Samarinda.

scholarly journals Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Seyyedeh Masoomeh Rahimi ◽  
Maryam Ebrahimi ◽  
Behnam Barikbin ◽  
Tayebeh Zeinali
Keyword(s):  
Disease Transmission ◽  
Bacterial Contamination ◽  
Plate Count ◽  
Storage Site ◽  
Medical Sciences ◽  
Fungal Contamination ◽  
Sabouraud Dextrose Agar ◽  
Plate Count Agar ◽  
Control And Prevention ◽  
The Mean

Abstract Objective This study aims to evaluate the total bacterial and fungal count of tools, devices and surfaces of kitchens of the centers affiliated to Birjand University of Medical Sciences. In this study, 200 samples from four kitchens of Birjand University of Medical Sciences were obtained. After the preparation of serial dilutions, samples were cultured in plate count agar (PCA) plates and Sabouraud dextrose agar (SDA). After incubation at 37 and 25 °C for 24–48 and 72–96 h respectively, the microbial and fungal colonies were counted. Results The mean bacterial and fungal count of kitchens was 7.7 * 107 and 7.6 * 104, respectively. The highest and lowest levels of bacterial contamination were related to tools/devices and cover of tools/work clothes and the highest and lowest levels of fungal count were related to forks and spoons and the tools and devices of the storage site. The rate of contamination in the kitchens of Birjand University of Medical Sciences was relatively high. Thus, serious, continuous and accurate monitoring of the units, training of people working in all stages of cooking and disinfection the tools and devices are essential for control and prevention of disease transmission.

scholarly journals Sintering Activated Atomic Palladium Catalysts with High-Temperature Tolerance of ∼1,000°C

2020 ◽  
pp. 100287
Author(s):  
Nating Yang ◽  
Yonghui Zhao ◽  
Hao Zhang ◽  
Weikai Xiang ◽  
Yuhan Sun ◽  
...  
Keyword(s):  
High Temperature ◽  
Palladium Catalysts ◽  
Temperature Tolerance ◽  
High Temperature Tolerance

scholarly journals Selection of cowpea cultivars for high temperature tolerance: physiological, biochemical and yield aspects

2021 ◽  
Author(s):  
Juliane Rafaele Alves Barros ◽  
Miguel Julio Machado Guimarães ◽  
Rodrigo Moura e Silva ◽  
Maydara Thaylla Cavalcanti Rêgo ◽  
Natoniel Franklin de Melo ◽  
...  
Keyword(s):  
High Temperature ◽  
Temperature Tolerance ◽  
Cowpea Cultivars ◽  
High Temperature Tolerance ◽  
Selection Of

An unprecedented high-temperature-tolerance 2D laminar MXene membrane for ultrafast hydrogen sieving

2019 ◽  
Vol 569 ◽  
pp. 117-123 ◽  
Author(s):  
Yiyi Fan ◽  
Luyang Wei ◽  
Xiuxia Meng ◽  
Weimin Zhang ◽  
Naitao Yang ◽  
...  
Keyword(s):  
High Temperature ◽  
Temperature Tolerance ◽  
High Temperature Tolerance

Molecular Subtyping and Characterization of Psychrotolerant Endospore-Forming Bacteria in Two New York State Fluid Milk Processing Systems

2007 ◽  
Vol 70 (10) ◽  
pp. 2354-2364 ◽  
Author(s):  
JASON R. HUCK ◽  
NICOLE H. WOODCOCK ◽  
ROBERT D. RALYEA ◽  
KATHRYN J. BOOR
Keyword(s):  
Control Strategies ◽  
New York State ◽  
Raw Milk ◽  
Effective Control ◽  
Processing Plant ◽  
Milk Processing ◽  
High Temperature Short Time ◽  
Processing Plants ◽  
Processing Continuum ◽  
Fluid Milk

Psychrotolerant endospore-forming bacteria Bacillus and Paenibacillus spp. are important spoilage organisms in fluid milk. A recently developed rpoB subtyping method was applied to characterize the diversity and phylogenetic relationships among Bacillus and related sporeformers associated with milk processing systems. Milk samples representing the processing continuum from raw milk to pasteurized products were collected from two fluid milk processing plants, held at 6°C uptothe code date that had been established by each processing plant (i.e., either 18 or 21 days), and plated for bacterial enumeration throughout storage. Bacterial colonies selected to represent the visible diversity in colony morphology on enumeration plates were examined further. Among 385 bacterial isolates characterized, 35% were Bacillus spp., and 65% were Paenibacillus spp. A total of 92 rpoB allelic types were identified among these isolates, indicating considerable diversity among endospore-forming spoilage organisms present in fluid milk systems. Of the 92 allelic types identified, 19 were isolated from samples collected from both processing plants. The same rpoB allelic types were frequently identified in paired raw milk and packaged product samples, indicating that Bacillus and Paenibacillus spp. can enter dairy processing systems through raw milk. Certain subtypes were found exclusively in pasteurized samples, including those that were temporally independent, suggesting the possibility of in-plant sources for these spoilage organisms, including through the persistence of selected subtypes in processing plants. Development of effective control strategies for the diverse array of psychrotolerant endospore-forming organisms that currently limit the shelf lives of high-temperature short-time fluid milk products will require comprehensive, integrated efforts along the entire milk processing continuum.

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