Rapid Assessment of the Microbiological Quality of Poultry Carcasses Using ATP Bioluminescence

1995 ◽  
Vol 58 (5) ◽  
pp. 551-554 ◽  
Author(s):  
DERRICK A. BAUTISTA ◽  
JEAN PIERRE VAILLANCOURT ◽  
ROBERT A. CLARKE ◽  
SHANE RENWICK ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Rapid Assessment ◽  
Microbiological Quality ◽  
Meat Industry ◽  
Control Points ◽  
Critical Control Points ◽  
Atp Bioluminescence ◽  
Bioluminescence Assay ◽  
Plate Counts ◽  
Atp Bioluminescence Assay

The meat industry is in need of faster and more reliable methods to determine microbial loads in food products. A rapid method (<15 min) has been developed to assess the microbiological quality of chicken carcasses using the adenosine triphosphate (ATP) bioluminescence assay. The results indicate that, following modifications, the ATP bioluminescence test produced an acceptable correlation with plate counts (r = 0.85, p < 0.001) and demonstrated good repeatability between replicates. It is envisaged that the modified ATP bioluminescence assay would best be used as a platform rejection test. Using threshold levels determined from the regression equation, the ATP bioluminescence assays gave about 90% agreement with plate counts for carcass rinses with counts above 5 × 104 CFU/ml. These findings suggest that the modified ATP bioluminescence assay could be used for monitoring critical control points (CCPs) in programs based on hazard analysis of critical control points (HACCP).

Rapid Assessment of the Bacteriological Quality of Raw Milk Using ATP Bioluminescence†

2001 ◽  
Vol 64 (2) ◽  
pp. 208-212 ◽  
Author(s):  
PUSHPA J. SAMKUTTY ◽  
RONALD H. GOUGH ◽  
R. W. ADKINSON ◽  
PAULA MCGREW
Keyword(s):  
Linear Regression ◽  
Linear Regression Analysis ◽  
Rapid Assessment ◽  
Raw Milk ◽  
Bacteriological Quality ◽  
Atp Bioluminescence ◽  
Standard Plate ◽  
Bioluminescence Assay ◽  
Atp Bioluminescence Assay

Research was conducted to assess the practical use of an ATP bioluminescence assay to evaluate the bacteriological quality of raw milk. Filtration was used to precondition samples before ATP determination, which was measured in relative light units (RLUs). The Lumac ATP bioluminescence assay results were compared with standard plate counts (SPCs) of samples to estimate the microbial load for 246 raw milk samples that were split and either tested immediately or subjected to two preliminary incubation temperatures, 12.8 and 15.6°C, for 18 h. Linear regression analysis procedures were used to analyze the data. Preincubation treatments were analyzed separately. For all treatments, linear regression coefficients were significantly different from zero (P < 0.01). The R2 values calculated using log10-transformed SPC and log10-transformed RLUs for samples tested immediately and samples preliminarily incubated at 12.8 and 15.6°C were 0.58, 0.78, and 0.80, respectively. The R2 for all samples combined was 0.78. Differences in regressions among treatments were tested using a multiple slope and intercept model. Treatment intercepts and slopes were significantly different (P < 0.01). A linear regression equation was used to predict SPC from ATP values. Comparison of predicted values with actual SPCs indicated that ATP could be useful in predicting SPC in raw milk.

scholarly journals Microbiological quality of ice cream after HACCP implementation: a factory case study

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 383-391 ◽  
Author(s):  
N. Kokkinakis E ◽  
A. Fragkiadakis G ◽  
H. Ioakeimidi S ◽  
B. Giankoulof I ◽  
N. Kokkinaki A
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms – TC, aerobic plate counts – APC) in ice cream and the environment were reduced by 20–35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.

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.

Use of a Rapid Microbial ATP Bioluminescence Assay to Detect Contamination on Beef and Pork Carcasses†

1995 ◽  
Vol 58 (7) ◽  
pp. 770-775 ◽  
Author(s):  
GREGORY R. SIRAGUSA ◽  
CATHERINE N. CUTTER ◽  
WARREN J. DORSA ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Plate Count ◽  
Assay Sensitivity ◽  
Standard Plate Count ◽  
Critical Control Points ◽  
Processing Plants ◽  
Atp Bioluminescence ◽  
Bioluminescence Assay ◽  
Commercial Processing ◽  
Atp Bioluminescence Assay

A new microbial ATP bioluminescence assay was shown to be an accurate and rapid method to determine the levels of generic bacterial contamination on beef (n = 400 and pork (n = 320) carcasses sampled in commercial processing plants. Based on in vitro fecal dilution studies, the rapid microbial ATP (R-mATP) assay is as accurate as the standard plate count method for estimating bacteria in bovine or porcine fecal samples. The correlations (r) between the R-mATP assay and the standard aerobic plate count for beef and pork carcasses sampled in commercial processing were 0.91 and 0.93, respectively. A segmented-model statistical approach to determine the lower limits of assay sensitivity was developed. By using this model to analyze the in-plant data, the R-mATP test responded in a linear fashion to levels of microbial contamination of > log10 2.0 aerobic CFU/cm2 on beef carcasses and of > log10 3.2 aerobic CFU/cm2 for pork carcasses. The R-mATP assay requires approximately 5 min to complete, including sampling. Given the rapidity and accuracy of the assay, processors interested in monitoring critical control points in the slaughter process could potentially use the R-mATP assay to monitor microbiological prevention and intervention procedures for minimizing carcass contamination.

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P > 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

Microbial ATP Bioluminescence as a Means to Detect Contamination on Artificially Contaminated Beef Carcass Tissue†

1995 ◽  
Vol 58 (7) ◽  
pp. 764-769 ◽  
Author(s):  
GREGORY R. SIRAGUSA ◽  
CATHERINE N. CUTTER
Keyword(s):  
Regression Line ◽  
Correlation Coefficients ◽  
Viable Count ◽  
Processing Plant ◽  
Critical Control Points ◽  
Assay Procedure ◽  
Atp Bioluminescence ◽  
Bioluminescence Assay ◽  
Atp Bioluminescence Assay ◽  
Bovine Feces

The use of microbial ATP bioluminescence was evaluated as a means to rapidly detect gross microbial contamination from feces on bovine-carcass surface tissue (BCT). Microbial ATP was selectively distinguished from nonmicrobial ATP by the assay procedure used. Regression analyses of microbial ATP and viable count scatterplots showed lean and adipose BCT artificially contaminated with bovine feces had the same regression line parameters (P < 0.05), and therefore, the microbial ATP responses were similar for both tissue types. Correlation coefficients (r) of these regression lines were >0.90 for both tissue types. Results indicated that swab samples can be held at 5°C for up to 6 h without compromising microbial ATP bioluminescence assay results. The microbial ATP bioluminescence assay shows potential for use as a means to rapidly detect fecal contamination on red meat carcasses and to gauge decontamination effectiveness and hence could monitor critical control points in a processing-plant HACCP plan.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

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