Survival of Pathogens on Modified-Atmosphere-Packaged Shredded Carrot and Cabbage

1997 ◽  
Vol 60 (11) ◽  
pp. 1347-1350 ◽  
Author(s):  
MARY J. FINN ◽  
MARY E. UPTON
Keyword(s):  
Carbon Dioxide ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Listeria Innocua ◽  
Modified Atmosphere ◽  
Polypropylene Film ◽  
Direct Plating ◽  
Selective Media ◽  
Selective Enrichment

The populations changes of Staphylococcus aureus, Bacillus cereus, Listeria innocua, Salmonella typhimurium and Clostridium perfringens inoculated separately onto modified-atmosphere-packaged fresh shredded carrot and cabbage was investigated. Shredded carrot and cabbage (25-g amounts) was packaged in polypropylene film (35 μm thick) and stored at 7°C. The modified atmosphere within the packs was produced naturally by respiration with levels of carbon dioxide reaching >25% and levels of oxygen falling to <1% following 8 days of storage. Populations of pathogens were enumerated by direct plating on selective media on the day of inoculation and 2, 4, 6, and 8 days postinoculation. The presence or absence of S. typhimurium was determined following preenrichment and selective enrichment steps: this species was found to be absent following 2 days of storage at 7°C. Statistically significant decreases (P < 0.05) in numbers of all other pathogens detected on day 0 and day 8 were observed. Pathogens were not detected on these vegetables in uninoculated packs.

Fate of Selected Pathogens Inoculated into Foods Prepared in Slow Cookers1,2

1979 ◽  
Vol 42 (11) ◽  
pp. 872-876 ◽  
Author(s):  
J. RITTER ◽  
J. O'LEARY ◽  
B. E. LANGLOIS
Keyword(s):  
Staphylococcus Aureus ◽  
Low Temperature ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Health Hazard ◽  
Green Bean ◽  
Vegetative Cells ◽  
Salmonella Choleraesuis ◽  
Navy Beans ◽  
The Mean

Staphylococcus aureus, Clostridium perfringens. Salmonella choleraesuis, and Salmonella typhimurium were inoculated (108 cells or spores) into two slow cookers containing green bean casserole, baked navy beans, chicken cacciatore, barbecued ribs or pork pot roast, and their fate determined after cooking. Heating patterns also were determined at three positions inside the two cookers. None of the foods cooked in either of the slow cookers contained detectable levels of S. aureus or salmonellae. The similarity between C. perfringens vegetative and spore counts indicate that only spores were present in the cooked foods. Except for the green bean casserole cooked using a low temperature setting, cooking resulted in a 0.44–1.67 and 0.36–1.54 log count reduction, respectively, of vegetative cells and spores of C. perfringens. Counts of vegetative cells and spores after cooking the green bean casserole were approximately .18 and .30 log counts higher than the uncooked counts. The mean times for the coldest areas in Cooker A to reach 50 C were 2.57 and 0.97 h, respectively, for the low (80 watts) and high (160 watts) temperature settings. The mean times for the coldest areas in Cooker B (removable liner) to reach 50 C were 2.35 and 0.52 h for the low (130 watts) and high (260 watts) temperature settings, respectively. Results suggest that when the recommended quantities of ingredients are used and the proper cooking procedure followed, foods prepared in the slow cookers studied do not present a health hazard.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

Bacterial Cell Characteristics and Conditions Influencing Their Adhesion to Poultry Skin

1985 ◽  
Vol 48 (9) ◽  
pp. 803-807 ◽  
Author(s):  
H. S. LILLARD
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Constant Pressure ◽  
Linear Increase ◽  
Bacterial Attachment ◽  
Sample Type ◽  
Proteus Vulgaris ◽  
Gram Negative ◽  
Salmonella Gallinarum

Conflicting reports appear in the literature regarding attachment of flagellated and nonflagellated bacteria to poultry skin. The following parameters which may influence bacterial attachment were examined: (a) sample type and size; (b) skin from fully processed and scalded but uneviscerated broilers; (c) skin from hard- and soft-scalded broilers; and (d) potentially variable tap rinse and constant pressure spray wash (50 psi). Gram-positive and gram-negative, flagellated and nonflagellated bacteria were used in suspension fluids (Salmonella typhimurium, Salmonella gallinarum, Proteus vulgaris, Pseudomonas fluoresces, Clostridium perfringens, Staphylococcus aureus and a nonflagellated species of Micrococcus). Results showed that none of the variables tested affected the ability of bacteria to adhere to poultry skin in 0.25 min. All species tested adhered to skin, and there was a generally linear increase in rate of attachment with time (0.25 to 60 min) following exposure of poultry skin to suspending fluid. It was concluded that nonflagellated bacteria attach as readily as flagellated bacteria under the same controlled conditions.

scholarly journals Efecto del solvente de extracción sobre la composición química, propiedades fisicoquímicas y biológicas de extractos de hongos comestibles

2021 ◽  
Vol 24 ◽  
Author(s):  
Brisa Del Mar Torres-Martínez ◽  
Rey David Vargas-Sánchez ◽  
Félix Joel Ibarra-Arias ◽  
Elia Vanessa Ibarra-Torres ◽  
Gastón R. Torrescano-Urrutia ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Pleurotus Ostreatus ◽  
Ganoderma Lucidum ◽  
Listeria Innocua ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Agaricus Brasiliensis

Los hongos comestibles han sido descritos como una fuente importante de compuestos biológicos capaces de reducir la carga de bacterias patógenas y los niveles de radicales libres en los alimentos. En este estudio, se determinó el análisis químico proximal de las harinas de hongos comestibles (Agaricus brasiliensis, Ganoderma lucidum y Pleurotus ostreatus). Asimismo, se determinó el efecto del solvente (agua, etanol y una mezcla de agua-etanol) sobre las propiedades fisicoquímicas, contenido de fenoles, actividad antimicrobiana y antioxidante de los extractos de hongos comestibles. Los resultados indican que las harinas de G. lucidum y P. ostreatus mostraron (p < 0.05) el contenido más bajo de humedad (< 4%), lípidos (< 2%), el contenido más alto de carbohidratos (> 80%), y P. ostreatus el contenido más bajo de ceniza y el más alto en proteínas (p < 0.05). Los extractos acuosos de los hongos presentaron los valores más altos de luminosidad y TSS (total soluble solids, por sus siglas en inglés) (p < 0.05). Los extractos de P. ostreatus presentaron alto rendimiento de extracción (> 40%), pH, color rojo, color amarillo y contenido de fenoles y flavonoides (p < 0.05). Por otra parte, los extractos etanólicos y acuoso-etanólicos de G. lucidum y P.  ostreatus con un alto efecto inhibidor sobre Staphylococcus aureus > Listeria innocua > Escherichia coli > Salmonella typhimurium (p < 0.05). Respecto a la actividad antioxidante, los extractos de P. ostreatus presentaron el mayor poder reductor y actividad antirradical; mientras que, los extractos etanólicos y acuoso-etanólicos de G. lucidum y P. ostreatus la mayor inhibición en la oxidación de lípidos (p < 0.05). Los extractos de hongos comestibles evaluados podrían utilizarse como ingredientes antimicrobianos y antioxidantes para la industria alimentaria.

Transfer Volume-Dependent Recovery of Salmonella from Minced Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 584-586 ◽  
Author(s):  
S. KAFEL ◽  
E. POGORZELSKA
Keyword(s):  
Salmonella Typhimurium ◽  
Broth Culture ◽  
Selective Media ◽  
Selective Enrichment ◽  
Salmonella Choleraesuis ◽  
Selective Agar ◽  
Peptone Water ◽  
Pure Cultures ◽  
The Mean ◽  
Minced Meat

Six hundred 25-g samples of ground beef were divided into 3 groups of 200 each and 1 drop of a Salmonella broth culture was added to each sample. After storage at −27°C for 3–4 months, the samples were defrosted and blended with 225 ml of buffered peptone water. Ten ml of each suspension was preenriched at 37°C for 20 h and 10-fold dilutions of the material were made. One ml each of the preenriched culture and dilutions of 10−2, 10−4, 10−6, and 10−8 were transferred to selective enrichment media, and subsequently streaked onto selective agar plates. The mean percentage of Salmonella-positives obtained from all combinations of the selective media in relation to undiluted preenriched material and its 10−2, 10−4, 10−6, and 10−8 dilutions were for Salmonella typhimurium 70, 81, 84, 37, and 2, for Salmonella choleraesuis 64, 78, 66, 30, and 2, and for Salmonella anatum 60, 84, 75, 40, and 1, respectively. Colonies originating from diluted samples, particularly 10−4 and further dilutions, usually represented pure cultures of salmonellae, but from undiluted material were frequently accompanied or outgrown by concomitant bacteria.

Microbiology of Fresh Comminuted Turkey Meat

1976 ◽  
Vol 39 (12) ◽  
pp. 823-829 ◽  
Author(s):  
LINDA S. GUTHERTZ ◽  
JOHN T. FRUIN ◽  
DELANO SPICER ◽  
JAMES L. FOWLER
Keyword(s):  
Staphylococcus Aureus ◽  
San Francisco ◽  
Clostridium Perfringens ◽  
Plate Count ◽  
Most Probable Number ◽  
Probable Number ◽  
Selective Enrichment ◽  
Turkey Meat ◽  
Standard Plate ◽  
The Mean

Standard plate counts, coliform plate and most probable number (MPN) counts, Escherichia coli plate and MPN counts, Staphylococcus aureus MPN counts, and fecal streptococcus counts were determined for 75 samples of fresh ground turkey meat purchased from retail markets in the San Francisco Bay Area. The presence of Clostridium perfringens was determined by both direct plate count and enrichment techniques. Salmonellae were isolated using selective enrichment procedures. Samples were screened for presence of enteroviruses. Aerobic gram-positive and gram-negative organisms were isolated and identified. Clostridium perfringens and Salmonella sp. were isolated from 52% and 28% of the samples, respectively. The mean standard plate count was 84,000,000 per gram. The mean count for E. coli determined by the MPN method was 19 per gram. Fecal streptococci were isolated from 95% of the samples with a mean count of 18,000 per gram. Staphylococcus aureus was isolated from 80% of samples analyzed with a mean count of 34 per gram.

GROWTH OF FOOD POISONING BACTERIA ON BARBECUED CHICKEN

1968 ◽  
Vol 31 (7) ◽  
pp. 198-201 ◽  
Author(s):  
Hilliard Pivnick ◽  
Ilmar E. Erdman ◽  
Stephanie Manzatiuk ◽  
Eugene Pommier
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Food Poisoning

Staphylococcus aureus, Salmonella typhimurium, and Clostridium perfringens have been associated with food poisoning following consumption of barbecued chicken. These species grew readily in barbecued chicken incubated at about 40 C and increased approximately 100,000-fold within 8 hr.

Influence of Lactic Acid Bacteria and the Overall Flora on Development of Pathogenic Bacteria in Vacuum-Packed, Cooked Emulsion-Style Sausage

1985 ◽  
Vol 48 (1) ◽  
pp. 28-34 ◽  
Author(s):  
H.–J. S. NIELSEN ◽  
P. ZEUTHEN
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Yersinia Enterocolitica ◽  
Low Temperatures ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Normal Flora

A study was done on the influence of the saprophytic flora and/or lactic acid bacteria on development of Staphylococcus aureus, Bacillus cereus, Salmonella typhimurium, Salmonella enteritidis and Yersinia enterocolitica in vacuum-packed bologna-type sausage; Clostridium perfringens was tested in vacuum-packed frankfurters. Both lactic acid bacteria and the normal flora affected growth of the pathogenic bacteria. At low temperatures increasing inhibition was noted by the lactic acid bacteria acting on S. aureus and Y. enterocolitica. The normal flora severely restricted growth of Y. enterocolitica and salmonellae but not that of S. aureus. B. cereus was strongly inhibited by lactic acid bacteria, whereas C. perfringens did not grow in the vacuum packages with the concomitant flora.

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