Microbiological Quality of Broilers During Processing in a Modern Commercial Slaughterhouse in Kuwait

1994 ◽  
Vol 57 (10) ◽  
pp. 887-892 ◽  
Author(s):  
A. S. ABU-RUWAIDA ◽  
W. N. SAWAYA ◽  
B. H. DASHTI ◽  
M. MURAD ◽  
H.A. AL-OTHMAN
Keyword(s):  
Salmonella Enteritidis ◽  
Microbiological Quality ◽  
Processing Plant ◽  
Indicator Organisms ◽  
E Coli ◽  
Colony Forming Units ◽  
Different Types ◽  
Substantial Change ◽  
And Staphylococcus Aureus

The effect of processing procedures and overall environmental and hygienic conditions on the microbiological quality and safety of chicken carcasses was studied in a modern processing plant on two separate days. The level of microorganisms on chicken carcasses was assessed by a neck-skin “maceration” method. Carcasses were heavily contaminated by different types of organisms, including indicator organisms (total aerobics, Enterobacteriaceae, coliforms and Escherichia coli) and pathogens (e.g., Salmonella, Campylobacter and Staphylococcus aureus). Microbial levels varied during processing, but the highest levels were detected after scalding and defeathering. Microbial levels did not change during vent opening or evisceration. Spray washing after evisceration did not reduce levels of bacteria. No substantial change occurred in bacteria levels during air-chilling, packaging and cold-storage; however, the finished product was heavily contaminated. In the freshly processed carcasses, mean counts (log colony forming units [CFU]/g neck-skin) of aerobic bacteria Enterobacteriaceae, coliforms, E. coli, Campylobacter and S. aureus were 6.6, 4.5, 4.1, 3.6, 5.2 and 2.7 on the first sampling day, and 6.5, 4.6, 4.9, 3.6,4.7 and 4.1 on the second day. Salmonella was present in all birds examined, including those coming directly from the farm. Major serotypes detected on dressed carcasses were Salmonella ohio, Salmonella enteritidis, Salmonella paratyphi and Salmonella krefeld.

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.

Assessment of the Microbiological Quality of Meat Pies from Retail Sale in England 2013

2016 ◽  
Vol 79 (5) ◽  
pp. 781-788 ◽  
Author(s):  
JIM McLAUCHLIN ◽  
HEATHER AIRD ◽  
ANDRE CHARLETT ◽  
NICOLA ELVISS ◽  
ANDREW FOX ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Foodborne Illness ◽  
Indicator Organisms ◽  
E Coli ◽  
Microbiological Parameters ◽  
Bacillus Spp ◽  
The Individual ◽  
Coagulase Positive Staphylococci

ABSTRACT Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp. including B. cereus (ISO 1737), Escherichia coli (ISO 16649), Enterobacteriaceae (ISO 21528), and aerobic colony counts (ACCs; ISO 4833). Microbiological quality was satisfactory in 94% of samples, borderline in 5%, and unsatisfactory in 1%. The proportion of pies from markets that were borderline or unsatisfactory significantly increased, and the proportion of borderline or unsatisfactory pies from supermarkets significantly decreased. Among the refrigerated (0 to 15°C) pies, microbiological quality significantly decreased in pies stored at >8°C and further significantly decreased at in pies stored at ambient temperature (>15 to 25°C). Samples collected at 25 to 40°C had the highest proportion of borderline or unsatisfactory results, but results improved in pies stored at >40°C. The most common cause for borderline or unsatisfactory results was elevated ACCs (5% of all samples). Within the individual microbiological parameters, borderline or unsatisfactory results resulted from elevated Enterobacteriaceae or Bacillus levels (10 samples for each), C. perfringens levels (2 samples), and S. aureus or E. coli levels (1 sample each). L. monocytogenes was recovered from one pie at <10 CFU/g. A literature review revealed a range of microbiological hazards responsible for food poisoning and meat pie consumption, and surveillance data from 1992 to 2012 from England indicated that C. perfringens was the most commonly reported cause of outbreaks of foodborne illness.

Male-Specific Coliphages as an Additional Fecal Contamination Indicator for Screening Fresh Carrots

2003 ◽  
Vol 66 (1) ◽  
pp. 88-93 ◽  
Author(s):  
SEEMA ENDLEY ◽  
LINGENG LU ◽  
EVERARDO VEGA ◽  
MICHAEL E. HUME ◽  
SURESH D. PILLAI
Keyword(s):  
Fecal Contamination ◽  
Microbiological Quality ◽  
Indicator Organisms ◽  
Viral Pathogens ◽  
E Coli ◽  
Bacterial Contaminants ◽  
Viral Indicators ◽  
Additional Level ◽  
Male Specific

The objective of this study was to evaluate the efficacy of male-specific (F+) coliphages as a fecal-contaminationindicator for fresh carrots. The prevalence of specific pathogens and indicator organisms on the surface of carrots obtained from a farm, truck, and processing shed was studied. Twenty-five carrot samples collected from each of these locations were washed, and aliquots of the wash were analyzed for the presence of F+ coliphages, Escherichia coli, Salmonella, and Shigella. Additionally, the Salmonella isolates were genotyped using pulsed-field gel electrophoresis (PFGE). Our studies detected the presence of F+ coliphages, E. coli, and Salmonella on carrots. All samples, however, tested negative for Shigella. Although none of the carrot samples from the field were positive for E. coli, one sample was positive for Salmonella, and another was positive for F+ coliphages. From the truck, two carrot samples (8%) were positive for Salmonella, four (16%) were positive for F+ coliphages, and four (16%) were positive for E. coli. None of the carrot samples from the processing shed were positive for Salmonella. However, 2 carrot samples (8%) were positive for E. coli, and 14 carrot samples (56%) were positive for F+ coliphages. The PFGE results suggest that there were three distinct Salmonella genotypes among the carrot samples from the truck and that the Salmonella isolates identified on carrot samples from the field and truck locations were different. Microbiological screening of fresh produce such as carrots (which can be exposed to fecal contaminants in soils and water) should ensure the detection of both viral and bacterial contaminants. Overall, in this study, F+ coliphages were detected in 25% of the carrot samples, compared to E. coli (8%), Salmonella (4%), and Shigella (0%). The results suggest F+ coliphages can serve as a conservative indicator of fecally associated viruses on carrots. This suggests that in addition to E. coli screening, F+ coliphages should be included when produce such as carrots that are vulnerable to fecal contaminants are screened. Since the detection of specific enteric viral pathogens is expensive, screening for viral indicators of fecal contamination using F+ coliphages can be an economical approach to providing an additional level of assurance about the microbiological quality of fresh carrots.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

scholarly journals Statistical Analyses: Possible Reasons for Unreliability of Source Tracking Efforts

2005 ◽  
Vol 71 (8) ◽  
pp. 4690-4695 ◽  
Author(s):  
Clarivel Lasalde ◽  
Roberto Rodríguez ◽  
Gary A. Toranzos
Keyword(s):  
Cluster Analysis ◽  
Discriminant Function ◽  
Discriminant Function Analysis ◽  
Function Analysis ◽  
Microbiological Quality ◽  
Statistical Analyses ◽  
Indicator Organisms ◽  
E Coli ◽  
Quality Of Water

ABSTRACT Analyses for the presence of indicator organisms provide information on the microbiological quality of water. Indicator organisms recommended by the United States Environmental Protection Agency for monitoring the microbiological quality of water include Escherichia coli, a thermotolerant coliform found in the feces of warm-blooded animals. These bacteria can also be isolated from environmental sources such as the recreational and pristine waters of tropical rain forests in the absence of fecal contamination. In the present study, E. coli isolates were compared to E. coli K12 (ATCC 29425) by restriction fragment length polymorphism using pulsed-field gel electrophoresis. Theoretically, genomic DNA patterns generated by PFGE are highly specific for the different isolates of an organism and can be used to identify variability between environmental and fecal isolates. Our results indicate a different band pattern for almost every one of the E. coli isolates analyzed. Cluster analysis did not show any relations between isolates and their source of origin. Only the discriminant function analysis grouped the samples with the source of origin. The discrepancy observed between the cluster analysis and discriminant function analysis relies on their mathematical basis. Our validation analyses indicate the presence of an artifact (i.e., grouping of environmental versus fecal samples as a product of the statistical analyses used and not as a result of separation in terms of source of origin) in the classification results; therefore, the large genetic heterogeneity observed in these E. coli populations makes the grouping of isolates by source rather difficult, if not impossible.

scholarly journals An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

2017 ◽  
Vol 145 (7) ◽  
pp. 1500-1509 ◽  
Author(s):  
F. JØRGENSEN ◽  
L. SADLER-REEVES ◽  
J. SHORE ◽  
H. AIRD ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Chicken Liver ◽  
Animal Origin ◽  
Protection Agency ◽  
E Coli ◽  
Food Of Animal Origin ◽  
Colony Forming Units ◽  
Cooked Food ◽  
Foie Gras

SUMMARYThis observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

Microbiological Quality of Cream-Type Pies During Processing

1985 ◽  
Vol 48 (1) ◽  
pp. 70-75
Author(s):  
A. H. SCHWAB ◽  
B. A. WENTZ ◽  
J. A. JAGOW ◽  
A. SWARTZENTRUBER ◽  
A. P. DURAN ◽  
...  
Keyword(s):  
Visual Inspection ◽  
Geometric Mean ◽  
Microbiological Quality ◽  
Plate Count ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Dairy Ingredients ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus

In-line samples of crust, filling and topping were collected from pies being prepared by all U.S. firms making frozen cream-type pies for interstate distribution. All firms adhered to Good Manufacturing Practices, as determined by visual inspection. Geometric mean aerobic plate count values were generally low for crust, filling and topping, ranging from 49 CFU/g for topping containing dairy ingredients as it was deposited onto the pie filling to 2400 CFU/g for filling containing dairy ingredients as it was deposited into the crust of the pie. Geometric mean coliform, Escherichia coli and Staphylococcus aureus values were generally lower than the limits of detection, which were 3/g for coliforms and E. coli and 10/g for S. aureus.

Microbial Quality of Popular Locally Processed Meats Sold in Retail Outlets in Trinidad, West Indies

2015 ◽  
Vol 78 (2) ◽  
pp. 333-339 ◽  
Author(s):  
STACEY-MARIE SYNE ◽  
ADASH RAMSUBHAG ◽  
ABIODUN A. ADESIYUN
Keyword(s):  
West Indies ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Microbial Quality ◽  
Processed Meats ◽  
E Coli ◽  
Retail Outlets ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

A total of 480 samples of locally produced processed meats, including chicken franks, chicken bologna, and bacon from brands A and B, was collected from 8 supermarkets across the island of Trinidad over a 1-year period and subjected to a range of microbiological analyses. The results showed that 54.2, 0.4, and 1.7% of the samples exceeded recommended limits for aerobic bacteria, Escherichia coli and Staphylococcus aureus, respectively. Listeria spp. were detected in 19.4% of samples, whereas L. monocytogenes was present at a prevalence rate of 7.5%. Brand A products had lower microbiological quality, accounting for 100% of samples positive for L. monocytogenes, E. coli, and S. aureus; and 75% for Listeria spp. and coliforms. Bacon was the product that most frequently exceeded microbiological limits, and accounted for 100% of samples positive for E. coli, 83.3% for L. monocytogenes, 72% for Listeria spp., 62.5% for S. aureus, and 61.9% for coliforms.

scholarly journals THERAPEUTIC ADHERENCE IN PATIENTS WITH CHRONIC DISEASES OF THE CLUB OF OLDER ADULTS OF A HEALTH CENTER, ECUADOR

2020 ◽  
pp. 117-124
Author(s):  
Ana Karina Albuja Landi ◽  
Janneth Gallegos ◽  
Paola Vargas Cali ◽  
Paola Arguello Hernández
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Raw Material ◽  
Total Coliforms ◽  
E Coli ◽  
Polyethylene Bags ◽  
Different Response ◽  
And Staphylococcus Aureus

One of the traditional fresh cheeses in Ecuador is the artisanal leafcheese, a kind of stretched-curd cheese. The artisanal product is wrapped in achira leaves (Canna indica), while the industrial leafcheese is packed at vacuum in high density polyethylene bags. In this study the microbiological quality of both products was compared. The hygienic-sanitary microbial indicators and lactic acid bacteria (LAB) were quantified. The LAB isolated were characterized phenotypically. The samples were obtained from artisanal cheese-making and industrial located in Latacunga city province Cotopaxi. The total aerobic mesophilic count was made based on national regulations (NTE INEN 1529 5); total coliforms, Escherichia coli and Staphylococcus aureus was evaluated using petrifilm methods (AOAC 991.14 – AOAC 2003.07) and to LAB was used PRT-712.02-047. The results show high quantities of total coliforms, E. coli and S. aureus in both products, these data exceed the limits of acceptability established in Ecuadorian regulations, this evidence poor hygienic quality of the processes or incorrect controls of milk as raw material. The lactic acid bacteria count showed statistically significant differences, the industrial cheeses had a reduction of 18,15% of Lactobacillus and 14,27% of Lactococcus compared with artisanal cheeses. A total of 32 strains of lactic acid bacteria were isolated, these showed similar phenotypic characteristics, but these had a different response at the level of pH (4,4;9,4) and NaCl (6,5%). The sensory evaluation will be an important complement in this type of study.

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