Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef

1991 ◽  
Vol 54 (5) ◽  
pp. 357-359 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Bacterial Growth ◽  
Microbiological Quality ◽  
The Other ◽  
Refrigerated Storage ◽  
Contamination Levels ◽  
Initial Contamination

In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20–24 h chilling. For both experiments, defatted desinewed neck and flank muscles were flaked, and 1 % NaCl was added to half of the meat batches. In experiment 1, meat batches were stored at −40°C for ca. 1 month, then tempered, restructured into steaks and refrozen. In experiment 2, restructuring of the hot boned meat followed the flaking process, then steaks were stored at −40°C. After thawing, steaks were stored at 1±1°C until sampled. Sampling occurred after 1, 4, 8, 11 and 15 d in experiment 1 and after 1 and 7 d in experiment 2, and included assays for aerobic mesophilic and psychrotrophic colony counts and Enterobacteriaceae. Results of experiment 1 indicated that deboning treatment did not affect bacterial numbers significantly. Initial contamination levels were low (ca. 4 log10 CFU/g) and spoilage occurred after ≥8 d of storage. In experiment 2, deboning treatment had a significant effect on bacterial growth. Initial (mesophilic and psychrotrophic) contamination was lower on hot processed steaks, yet after 7 d of refrigerated storage, bacterial numbers were higher (p<0.95) on hot vs. cold boned steaks. Experiments 1 and 2 showed that salt did not affect bacterial growth.

scholarly journals Microbiological quality of non-sterile pharmaceuticals in Egypt

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Nourhan Mahrous Ahmed Salem ◽  
Mohamed Abbas Elbarrawy ◽  
Nashwa Fawzy Abd El Moez Azzam
Keyword(s):  
Bacterial Growth ◽  
Stenotrophomonas Maltophilia ◽  
Microbiological Quality ◽  
Pseudomonas Stutzeri ◽  
Dosage Forms ◽  
Aeromonas Salmonicida ◽  
Acceptable Limit ◽  
Organoleptic Characteristics

Abstract Background The context and purpose of the study are as follows: Drug-borne infections may arise from non-adherence to strict microbiological quality of pharmaceuticals products. Moreover, presence of exceeding levels of microorganisms in non-sterile pharmaceuticals may lead to change of their organoleptic characteristics and loss of effectiveness. The aim of the study is to evaluate the microbiological quality of commonly used non-sterile pharmaceuticals in Alexandria, Egypt. Results Average microbiological quality of the studied products, where 17.03% and 19.23 % of samples had exceeded the maximum acceptable limit of TAMC and TYMC, respectively. No E. coli was isolated from oral products. None of S. aureus nor P. aeruginosa were isolated from topical products. Bacterial growth was recovered from 19 (10.44%) of the studied 182 samples, four Bacillus spp. had been recovered from topical products, two P. aeruginosa isolates were recovered from tablets and other two were isolated from syrups dosage forms. Other isolates were Pseudomonas stutzeri, Stenotrophomonas maltophilia, Acinetobacter Achromobacter denitrificans, Ochrobactrum anthropic and Aeromonas salmonicida. Conclusion Average microbiological quality of the tested pharmaceuticals used in Alexandria.

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

scholarly journals The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa)

2021 ◽  
Vol 36 (1) ◽  
pp. 155
Author(s):  
Rohula Utami ◽  
Kawiji Kawiji ◽  
Windi Atmaka ◽  
Lulus Nurmaya ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Solid Waste ◽  
Microbiological Quality ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Curcuma Xanthorrhiza

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (<em>Fragaria x ananassa</em>) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g<sup>-1</sup>, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed <em>Curcuma xanthorrhiza</em> Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.

EVALUATION OF SELECTED PARAMETERS OF MICROBIOLOGICAL QUALITY OF ONE-DAY APPLE JUICES

2018 ◽  
Vol XX (6) ◽  
pp. 243-248
Author(s):  
Jadwiga Stankiewicz ◽  
Beata Wieczorkiewicz
Keyword(s):  
Apple Juice ◽  
Microbiological Quality ◽  
Test Material ◽  
Aerobic Bacteria ◽  
Refrigerated Storage ◽  
Plate Method ◽  
Research Material ◽  
Retail Chains ◽  
Private Brand

The aim of the research was to evaluate selected microbiological features of apple juice available on the Tri-City market. The test material consisted of 30 samples of unpasteurized, one-day apple juices. In the research material coming from various commercial establishments, the total number of mesophilic aerobic bacteria and the number of filamentous fungi and yeast populations was determined. Microbiological tests were carried using the traditional plate method according to the current methodological standards, on the day of purchase and after 24 hours of refrigerated storage of the product. A higher number of mesophilic aerobic bacteria populations were characterized by apple juices produced for retail chains, both on the day of product purchase and after 24 hour storage in refrigeration conditions in relation to private brand juices.

scholarly journals Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

2011 ◽  
Vol 20 (No. 6) ◽  
pp. 215-222 ◽  
Author(s):  
B. Hozová ◽  
J. Jančovičová ◽  
L. Dodok ◽  
V. Buchtová ◽  
L. Staruch
Keyword(s):  
Amino Acids ◽  
Protective Effect ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
The Other ◽  
Sensory Profile ◽  
Total Count ◽  
Frozen Dough ◽  
Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (&ndash;18 &plusmn; 2&deg;C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements. &nbsp;

Storage Characteristics of Finfish Fillets (Archosargus probatocephalus) Packaged in Modified Gas Atmospheres Containing Carbon Dioxide

1982 ◽  
Vol 45 (5) ◽  
pp. 440-444 ◽  
Author(s):  
M. LANNELONGUE ◽  
M. O. HANNA ◽  
G. FINNE ◽  
R. NICKELSON ◽  
C. VANDERZANT
Keyword(s):  
Carbon Dioxide ◽  
Bacterial Growth ◽  
The Other ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Co2 Concentrations ◽  
Fish Fillets ◽  
Plate Counts ◽  
Storage Characteristics

Sheepshead (Archosargus probatocephalus) fillets were stored in air and in modified gas atmospheres consisting of: 100% CO2, 80% CO2:20% O2, 60% CO2:40% O2, 30% C02:60% O2, 20% CO2:80% O2, 40% CO2:60% N2 and 44% CO2:36% O2:20% N2 At regular intervals during refrigerated storage, numbers and types of microorganisms and total volatile nitrogen (TVN) were determined. Increases in aerobic plate counts of fish fillets held in air and in 20% C02:80% O2 were greater than those for fillets stored in the other gas atmospheres. The most effective combinations of gas for limiting bacterial growth were 100% CO2 and 40% CO2:60% N2. Total volatile nitrogen values of samples stored in air and in 20% CO2:80% O2 increased similarly to those of fish held on ice. At higher CO2 concentrations, however, increases in TVN were slow and the rate of TVN production appeared inversely proportional to CO2 tension.

scholarly journals Microbiological quality of goat's milk obtained under different production systems

2005 ◽  
Vol 76 (2) ◽  
Author(s):  
J.K. Kyozaire ◽  
C.M. Veary ◽  
I-M. Petzer ◽  
E.F. Donkin
Keyword(s):  
Production System ◽  
Production Systems ◽  
Microbiological Quality ◽  
Goat Milk ◽  
The Other ◽  
Dairy Goat ◽  
Milk Samples ◽  
Machine Milking ◽  
Milking Machine

In order to determine the safety of milk produced by smallholder dairy goat farms, a farm-based research study was conducted on commercial dairy goat farms to compare the microbiological quality of milk produced using 3 different types of dairy goat production systems (intensive, semi-intensive and extensive). A survey of dairy goat farms in and around Pretoria carried out by means of a questionnaire revealed that most of the smallholder dairy goat farms surveyed used an extensive type of production system. The method of milking varied with the type of production system, i.e. machine milking; bucket system machine milking and hand-milking, respectively. Udder half milk samples (n=270) were analysed, of which 31.1 % were infected with bacteria. The lowest intra-mammary infection was found amongst goats in the herd under the extensive system (13.3 %), compared with 43.3 % and 36.7 % infection rates under the intensive and semi-intensive production systems, respectively. Staphylococcus intermedius (coagulase positive), Staphylococcus epidermidis and Staphylococcus simulans (both coagulase negative), were the most common cause of intramammary infection with a prevalence of 85.7 % of the infected udder halves. The remaining 14.3 % of the infection was due to Staphylococcus aureus. Bacteriology of bulk milk samples on the other hand, showed that raw milk obtained by the bucket system milking machine had the lowest total bacterial count (16 450 colony forming units (CFU)/mℓ) compared to that by pipeline milking machine (36 300 CFU/mℓ) or handmilking (48 000 CFU/mℓ). No significant relationship was found between the somatic cell counts (SCC) and presence of bacterial infection in goat milk. In comparison with the herds under the other 2 production systems, it was shown that dairy goat farming under the extensive production system, where hand-milking was used, can be adequate for the production of safe raw goat milk.

Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad

2008 ◽  
Vol 71 (5) ◽  
pp. 1018-1022 ◽  
Author(s):  
L. VERHOEFF-BAKKENES ◽  
R. R. BEUMER ◽  
R. DE JONGE ◽  
F. M. van LEUSDEN ◽  
A. E. I. de JONG
Keyword(s):  
Campylobacter Jejuni ◽  
Microbiological Quality ◽  
Contamination Level ◽  
Cross Contamination ◽  
Transfer Rates ◽  
Hands On ◽  
The Difference ◽  
Contamination Levels ◽  
Contamination Routes

Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 ± 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P &gt; 0.05). The prevention of cross-contamination by replacing cutlery and cutting board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (&lt;2.4 log CFU) or noncontaminated end products. The results of this study emphasize the importance of preventing cross-contamination during food handling in reducing the risks of foodborne infections, and they provide useful data for quantitative microbiological risk assessment.

scholarly journals Physicochemical, microbiological and bioactive evaluations of ‘Araçá-Boi’ (Eugenia stipitata Mc Vaugh) pulp exposed to Gamma Irradiation

2020 ◽  
Vol 9 (8) ◽  
pp. e131985453
Author(s):  
Romário Oliveira de Andrade ◽  
Gustavo Santos de Lima ◽  
Saul Ramos de Oliveira ◽  
Ana Raquel Carmo de Lima ◽  
Auryclennedy Calou de Araújo ◽  
...  
Keyword(s):  
Vitamin C ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Agricultural Practices ◽  
The Other ◽  
Brazilian Legislation ◽  
Different Doses

The aim of this research was to evaluate the physicochemical, microbiological and bioactive quality of ‘Araçá-Boi’ pulps exposed to Gamma Irradiation. Manual harvesting was done in the morning, using good agricultural practices, and fruits were packed in thermal boxes and transported to the ‘Laboratório de Armazenamento e Processamento de Produtos Agrícolas’ of the ‘Universidade Federal de Campina Grande’, to obtain the pulp. The ‘Araçá-Boi’ pulp was irradiated in the ‘Laboratório de Irradiação Gama do Centro de Desenvolvimento de Tecnologia Nuclear’ (CDTN), located at UFPE - Recife, PE, where three doses of Gamma Irradiation (2, 3, 4 kGy) were applied for later comparison with the non-irradiated sample (control). After irradiation, the microbiological, physicochemical parameters and the quantification of vitamin C and flavonoids were evaluated it can be observed that dose 6 is grouped in a set with differential characteristics of the other treatments, as it provided higher AA, pH, luminosity and water activity (Aw). It was observed that there was no microorganism development after irradiation in all analyzed treatments. It can be concluded that the different doses of Gamma Irradiation guaranteed the microbiological quality of the ‘Araçá-Boi’ pulp, remaining fit for consumption and in compliance with the Brazilian legislation.

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