scholarly journals Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat

1993 ◽  
Vol 56 (6) ◽  
pp. 545-547 ◽  
Author(s):  
RUDOLPH D. ELLENDER ◽  
SANDRA L. SHARP ◽  
PAUL G. COMAR ◽  
ROBERT P. TETTLETON
Keyword(s):  
Room Temperature ◽  
Plate Count ◽  
Standard Methods ◽  
Rapid Methods ◽  
Bacteriological Quality ◽  
Plate Counts ◽  
Two Temperatures ◽  
Aerobic Plate Count

The standard methods plate count (SMPC) of frozen crabmeat samples was compared with counts of two alternative aerobic plate count methods (Redigel, Petrifilm). The differences in counts were compared after incubation at two temperatures (35°C and room temperature; RT) and three intervals of time (24, 48, and 72 h). No statistical differences were found when the time of analysis or the method of analysis was compared. However, differences were observed within SMPC values and within Petrifilm plate count values when RT was compared to 35°C, Redigel plate counts at RT and 35°C were not significantly different. The results suggest that seafood plants could use the Redigel media, incubate samples at room temperature for 48 h, and furnish data comparable to SMPC.

scholarly journals Bacteriological quality of sliced fruits sold at road site in Maiduguri, Borno State

2015 ◽  
Vol 4 (2) ◽  
pp. 236-242
Author(s):  
IA Allamin ◽  
MB Borkoma ◽  
M Ibu Abbas ◽  
MA Wazin
Keyword(s):  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Bacterial Isolate ◽  
Plate Count ◽  
Food Hygiene ◽  
Bacteriological Quality ◽  
Count Range ◽  
Fresh Cut ◽  
Aerobic Plate Count

The study was conducted to assess the bacteriological quality of sliced fruits, Fresh cut fruits collected from different stationary vendors in Maiduguri metropolis and were analysed to determine their bacteriological quality. All samples examined were contaminated with bacteria load. The Total aerobic plate count (TAPC) range from 1.8x105 – 3.4x105 for pawpaw, 1.9x105- 6.8x105 for pineapple and 1.5x105- 5.1x105 for watermelon, Likewise Total coliforms count range from 1.0x104 – 2.0x104 for pawpaw, 1.0x104- 3.8x104 for pineapple and 1.0x105- 4.6x104 for watermelon. The bacterial isolate were identified as Staphylococcus aureus, E.coli, Pseudomonas, Shigella sp. and Salmonella sp. The results obtained shows that sliced fruits sold in Maiduguri metropolis are habited by pathogenic bacteria. Therefore educating our fruit vendors on food hygiene, adequate packaging/covering of fruits on display for sale and washing of fruits before consumption is recommended. DOI: http://dx.doi.org/10.3126/ije.v4i2.12645 International Journal of Environment Vol.4(2) 2015: 236-242

Bacteriological Evaluation of Some Luncheon Meats in the Canadian Retail Market

1977 ◽  
Vol 40 (6) ◽  
pp. 382-384 ◽  
Author(s):  
C. L. DUITSCHAEVER
Keyword(s):  
Plate Count ◽  
Public Health Significance ◽  
High Incidence ◽  
Retail Outlets ◽  
Plate Counts ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Bacteriological Evaluation

Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, salmonellae, and enterococci. Bacteria of public health significance were not a problem except for a high incidence of enterococci in all samples. S. aureus counts exceeded 1000/g in 20% of 30 positive samples out of a total of 159 samples. Total aerobic plate counts exceeded 5,000,000/g in 46.5% of the samples. Wide variation in bacteriological quality of the products between manufacturers was found.

Effect of Multiple Gas Media Package on Preservation of Fresh Sweet Corn at Room Temperature

2013 ◽  
Vol 477-478 ◽  
pp. 1354-1358
Author(s):  
Jian Qing Meng ◽  
Xiao Yu Jia ◽  
Wei Qiao Yang ◽  
Xi Hong Li
Keyword(s):  
High Temperature ◽  
Water Content ◽  
Room Temperature ◽  
Sweet Corn ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Water Soluble ◽  
Plate Count ◽  
Aerobic Plate Count

Effects of different methods of gas package on freshness of harvested fresh Sweet Corn, at room temperature in its shelf life were investigated. The harvested fresh Sweet Corn were packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, and TPA were determined. The results showed that compared with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sugar and fat. After 90 days, TPA showed that the package in nitrogen could improve the quality of sweet corns.

Use of Chemical Sanitizers To Reduce Microbial Populations and Maintain Quality of Whole and Fresh-Cut Cantaloupe†

2009 ◽  
Vol 72 (12) ◽  
pp. 2453-2460 ◽  
Author(s):  
XUETONG FAN ◽  
BASSAM A. ANNOUS ◽  
LINDSEY A. KESKINEN ◽  
JAMES P. MATTHEIS
Keyword(s):  
Bacterial Population ◽  
Soluble Solids ◽  
Plate Count ◽  
Sodium Chlorite ◽  
Log Reduction ◽  
Plate Counts ◽  
Fresh Cut ◽  
Aerobic Plate Count ◽  
Native Microflora

Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were submerged in water, 180 ppm of chlorine, acidified calcium sulfate (ACS: 1.2% Safe2O-ACS50), 1,000 ppm of acidified sodium chlorite (ASC), 80 ppm of peroxyacetic acid (PAA), and a combination of ACS and PAA for 10 min. Although only ASC and the combination of ACS and PAA significantly reduced the aerobic plate count of samples taken from the surface of whole cantaloupe (compared with samples taken from cantaloupe submerged in water only), all treatments reduced yeast and mold counts on the whole cantaloupe. However, none of the treatments of whole cantaloupes consistently reduced yeast and mold counts for the samples of fresh-cut cantaloupes. The aerobic plate counts for fresh-cut cantaloupe were reduced by 1 to 2 log CFU/g by sanitization of whole fruit with ASC, ACS, and the combination of ACS and PAA. The low bacterial population on the fresh-cut fruit was maintained during 14 days of storage at 4°C. All treatments had a limited effect on the population of Salmonella, achieving no more than a 1.5-log reduction of the pathogen inoculated on the surface of the whole cantaloupes. Salmonella was nondetectable via direct plating (with a detection limit of 0.4 log CFU/g) in fresh-cut cantaloupes prepared from whole cantaloupes treated with any of the sanitizers. However, after enrichment, Salmonella often was detectable. Color, texture, soluble solids, pH, ascorbic acid, and drip loss of cut cantaloupes were not consistently affected by any of the whole-fruit treatments. Overall, treatments of whole cantaloupe with ASC, ACS, and the combination of ACS and PAA at the concentrations tested permitted a significant reduction in Salmonella and native microflora of whole and cut fruit; however, Salmonella still could be found in cut cantaloupes from all treatments.

Bacteriological Profile of Raw, Frozen Chicken Nuggets

2008 ◽  
Vol 71 (3) ◽  
pp. 613-615 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
GARY A. DYKES ◽  
BIXING HUANG ◽  
NARELLE FEGAN ◽  
ED STUTTARD
Keyword(s):  
Plate Count ◽  
Chicken Nuggets ◽  
E Coli ◽  
Bacteriological Profile ◽  
Processing Facility ◽  
Plate Counts ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Number Of Bacteria

The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P < 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

329. The effect of the method of reconstitution and of the temperature of incubation on the plate count of spray-dried milk powder

1945 ◽  
Vol 14 (1-2) ◽  
pp. 175-183 ◽  
Author(s):  
Edith R. Hiscox
Keyword(s):  
Room Temperature ◽  
Incubation Temperature ◽  
Milk Powder ◽  
Raw Milk ◽  
Plate Count ◽  
Milk Supply ◽  
Plate Counts ◽  
Eighth Edition ◽  
Spray Dried

Bacteriological standards are used in the assessment of the quality of dried milk powder. From a knowledge of total numbers of bacteria and the relative numbers of the various types deductions are made as to the quality of the raw milk supply, the cleanliness of the plant and the over-all efficiency of the process. Figures have been published by several workers showing plate counts of roller- and spray-dried milk powder, but the technique of reconstituting and of plating varied. Sterile water appears to have been the general reconstituting fluid, but sometimes lithium hydroxide (N/10 solution) was used, especially when the powder was difficult to dissolve. The temperature of the reconstituting fluid is not always mentioned, but it appears to have varied from room temperature to 60–65° C. The usual incubation temperature for the plates was 37° C, though 21–22 and 55–56° C. were also used for special purposes. InStandard Methods for the Examination of Dairy Products, eighth edition (1), the technique laid down mentions water, carefully warmed to 43–49° C, as the reconstituting fluid, and either 37 or 32° C. (for 48 hr.) as the incubation temperature, the choice being left to theenforcement officials having jurisdiction. American workers have for some years strongly advocated the use of 32 rather than 37° C. as the incubation temperature for routine plate counts of samples of raw milk, the advantage being that slight inaccuracies in the temperature of the incubator have less influence on the plate count which is, moreover, closer to that obtained by direct counts. The data offered in this paper show that the advantage of a similar incubation temperature (30° C. was used in these experiments) is equally obvious in the plating of dried milk powder.

A Survey of the Bacteriological Quality of Preroasted Peanut, Almond, Cashew, Hazelnut, and Brazil Nut Kernels Received into Three Australian Nut-Processing Facilities over a Period of 3 Years

2008 ◽  
Vol 71 (2) ◽  
pp. 402-404 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
BIXING HUANG ◽  
ED STUTTARD
Keyword(s):  
Health Concern ◽  
Plate Count ◽  
Brazil Nut ◽  
E Coli ◽  
Brazil Nuts ◽  
Bacteriological Quality ◽  
Kernel Quality ◽  
Plating Method ◽  
Aerobic Plate Count

There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate count, and 921 samples for Salmonella and Escherichia coli. The 921 samples included 653 peanut, 100 cashew, 60 almond, 60 Brazil nut, and 48 hazelnut kernels. There was no E. coli detected in any sample. Salmonella subsp. II (Fremantle) was detected in one raw almond sample. The aerobic plate count percentages of positive samples with counts above the detection level of the plating method used (100 CFU/g) for peanuts, almonds, cashews, hazelnuts, and Brazil nuts were 84, 78, 74, 50, and 45%, respectively. Of the samples containing more than this detection limit, the means were 4.5, 4.4, 3.1, 2.5, and 3.8 log CFU/g respectively. Although roasted kernel quality was not within the scope of this survey, raw microbial bioload would be expected to reduce on roasting. The bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into nut-processing facilities in Australia does not appear to suggest a public health concern.

Microbiological Properties of Hard-Cooked Eggs in a Citric Acid-Based Preservative Solution

1985 ◽  
Vol 48 (3) ◽  
pp. 252-256 ◽  
Author(s):  
J. R. FISCHER ◽  
D. L. FLETCHER ◽  
N. A. COX ◽  
J. S. BAILEY
Keyword(s):  
Citric Acid ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Plate Count ◽  
Test Organisms ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
The Individual ◽  
And Staphylococcus Aureus

Hard-cooked and peeled eggs were placed in .5, .75 or 1.0% citric acid solutions (with .2% sodium benzoate) and held at 4°C for 30 d (experiment 1), or in .75% acid and held at 4°C for 21 d (experiment 2) to allow equilibration. Following equilibration, the solutions were sampled for pH and total plate counts and then inoculated with either 10 or 10,000 cells each of Salmonella typhimurium, Yersinia enterocolitica, Escherichia coli and Staphylococcus aureus. The eggs were stored for an additional 10 d at 4°C (experiment 1) or for 10 and 24 d at either 1.2, 7.2 or 12.8°C (experiment 2) before sampling for pH, aerobic plate count, total Enterobacteriaceae and each of the individual inoculated test organisms. No growth was detected in the solutions following the 30- and 21-d equilibration periods. The .75% citric acid solution was adequate in reducing the bacterial population and retarding growth of the inoculated organisms. Storage temperature appeared to have little influence on growth of inoculated organisms. Results indicate that the microbiological quality of hard-cooked eggs stored in citric acid based solutions was more dependent on acid concentration than on temperature in resisting bacterial growth following potential recontamination.

scholarly journals Bacteriological Quality of Raw Meat, Antibiotic Susceptibility Pattern of Bacterial Isolation and Associated Risk Factors Among Butcher Houses of Adama Town, Oromia, Ethiopia, 2020

2020 ◽  
Author(s):  
Aschalew Abebe ◽  
Godana Arero ◽  
Teklu Shiferaw
Keyword(s):  
Antibiotic Susceptibility ◽  
Plate Count ◽  
Susceptibility Pattern ◽  
Foodborne Illnesses ◽  
Bacterial Isolation ◽  
Antibiotic Susceptibility Pattern ◽  
Raw Meat ◽  
Bacteriological Quality ◽  
Aerobic Plate Count

Abstract BackgroundFoodborne diseases continue to be an important public health problem globally and most of the food safety hazards are caused by foods of animal sources. It is also reported that contaminated raw meat has been identified as one of the main sources of foodborne illnesses. In Ethiopia, the widespread habit of raw meat consumption, lack of compliance with standard quality and sanitation protocols is a potential cause for foodborne illnesses. The purpose of this study was to assess bacteriological quality, antibiotic susceptibility pattern of bacterial isolation of raw meat and associated factors among butcher houses of Adama town, Ethiopia, 2019. ResultsThree-fourth (¾th) of collected raw meat was unacceptable bacterial load of Total Aerobic Plate count based on Gulf Standard. The average contamination was (5.89±0.86) log Colony Forming Unit per gram for total aerobic plate count. Raw meat collected from meat handlers who trained on meat hygiene (AOR=5.8, 95%CI:(1.99-17.34), collecting money (AOR= 0.14,95%CI (0.04-0.43) were associated with bacteriological quality of raw meat. Whereas, proportion of meat samples that were positive for Salmonella and shigella were (9.8% and 2.67%) respectively. The resistance of Salmonella was most frequently observed to Ampicillin (100%), Amoxicillin/ Clavunilic (54.5%), Tetracycline (36.3%) Trimethoprim-sulfamethoxazole (18.2%). Shigella expressed resistance to Ampicillin (50%) and 100% sensitive to the rest antibiotics used.ConclusionBacterial logarithmic mean values were beyond the acceptable standard indication of poor hygiene, making it a potential source of food-borne infection. Therefore, stringent inspection, regular supervision, training and hygienic practices should be introduced to enhance hygienic quality meat for consumers.

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