Verifying Apple Cider Plant Sanitation and Hazard Analysis Critical Control Point Programs: Choice of Indicator Bacteria and Testing Methods

1999 ◽  
Vol 62 (8) ◽  
pp. 887-893 ◽  
Author(s):  
MEGAN M. LANG ◽  
STEVEN C. INGHAM ◽  
BARBARA H. INGHAM
Keyword(s):  
Quantitative Methods ◽  
Hazard Analysis ◽  
Control Point ◽  
Most Probable Number ◽  
Good Survival ◽  
Processing Plant ◽  
Probable Number ◽  
Apple Cider ◽  
E Coli ◽  
Critical Control Point

The objectives of this study were (i) to evaluate the survival of coliforms, Escherichia coli, and enterococci in refrigerated apple cider; (ii) to develop simple and inexpensive presumptive methods for detection of these bacteria; (iii) to perform a field survey to determine the prevalence of these bacteria on apples and in apple cider; and (iv) based on our results, to recommend the most useful of these three indicator groups for use in verifying apple cider processing plant sanitation and hazard analysis critical control point (HACCP) programs. Eight of 10 coliform strains (5 E. coli, 1 Enterobacter aerogenes, and 2 Klebsiella spp.) inoculated into preservative-free apple cider (pH 3.4, 13.3° Brix) survived well at 4°C for 6 days (≤3.0 log10 CFU/ml decrease). Of 21 enterococci strains (Enterococcus faecalis, E. faecium, and E. durans), only 2 E. durans and 3 E. faecium strains survived well. Simple broth-based colorimetric methods were developed that detected the presence of ∼10 cells of coliforms or enterococci. In three field studies, samples of unwashed apples (drops and picked), washed apples, and freshly pressed cider were presumptively analyzed for total coliforms, E. coli, and enterococci using qualitative and/or quantitative methods. Drop apples were more likely than picked apples to be contaminated with E. coli (26.7% vs. 0%) and enterococci (20% vs. 0%). Washing had little effect on coliform populations and in one field study was associated with increased numbers. Total coliform populations in cider ranged from <1 CFU/ml to >738 most probable number/ml, depending on the enumeration method used and the sample origin. E. coli was not recovered from washed apples or cider, but enterococci were present on 13% of washed apple samples. The qualitative coliform method successfully detected these bacteria on apples and in cider. Based on its exclusively fecal origin, good survival in apple cider, and association with drop apples, we conclude that E. coli is the most useful organism for verifying apple cider sanitation and HACCP programs.

A Rapid Most-Probable-Number–Based Enzyme-Linked Immunosorbent Assay for the Detection and Enumeration of Salmonella Typhimurium in Poultry Wastewater

2003 ◽  
Vol 66 (12) ◽  
pp. 2302-2306 ◽  
Author(s):  
C. GOODRIDGE ◽  
L. GOODRIDGE ◽  
D. GOTTFRIED ◽  
P. EDMONDS ◽  
J. C. WYVILL
Keyword(s):  
Salmonella Typhimurium ◽  
Immunosorbent Assay ◽  
Hazard Analysis ◽  
Control Point ◽  
Most Probable Number ◽  
Enzyme Linked Immunosorbent Assay ◽  
Probable Number ◽  
Critical Control Point ◽  
Critical Components ◽  
Poultry Wastewater

The rapid and accurate detection and enumeration of low levels of Salmonella Typhimurium in food processing facilities are critical components of an effective hazard analysis critical control point program. The objective of this study was to develop a rapid (8 h) most probable number (MPN)–enzyme-linked immunosorbent assay (ELISA) for the detection and enumeration of Salmonella Typhimurium in wastewater. The specific objectives were to (i) characterize poly- and monoclonal Salmonella Typhimurium–specific antibodies in order to select the most specific and sensitive antibody for Salmonella Typhimurium detection, and (ii) validate the MPN assay through a correlation between the 8-h MPN-ELISA and the traditional 48-h Salmonella Typhimurium MPN method in poultry scald water. Poultry scald water samples were spiked with 10 and 50 CFU/ml of Salmonella Typhimurium. The traditional MPN method used a 48-h enrichment period followed by an analysis, while the MPN-ELISA used a 5-h enrichment period followed by a 3-h ELISA analysis. No differences (P < 0.05) were found between the traditional MPN and the MPN-ELISA, indicating the promise of the MPN-ELISA for the rapid detection and enumeration of Salmonella Typhimurium within an 8-h shift. This abbreviated assay will permit increased product sampling and more rapid movement of food between production and processing, resulting in reduced spoilage and quality losses.

Verification of the level of Microbiological Control for the Slaughter and Cooling Processes of Beef Carcass Production at a High-line-Speed Abattoir

1997 ◽  
Vol 60 (12) ◽  
pp. 1509-1514 ◽  
Author(s):  
KLAUS W. F. JERICHO ◽  
GERALD C. KOZUB ◽  
VICTOR P. J. GANNON ◽  
ELIZABETH J. GOLSTEYN THOMAS ◽  
ROBIN K. KING ◽  
...  
Keyword(s):  
Control Point ◽  
Most Probable Number ◽  
Large Sample Size ◽  
Probable Number ◽  
Bacterial Counts ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Pooled Samples

Methods are described which were used to verify the microbiological adequacy of the processes of production and chilling of carcasses at a high-line-speed abattoir. Ten excision samples (5 by 5 by 0.2 cm) were taken from each of 16 to 20 carcasses for each evaluation of these processes. Twelve monthly evaluations were made for the slaughter of steers, heifers, and cows and additional evaluations for each of the slaughter of cows and the chill process of carcasses. The ranges of the estimated mean log10 most probable number of growth units per square centimeter (LMPN, for 236 carcasses) and Escherichia coli per square centimeter (LEC, for 240 carcasses) enumerated by hydrophobic-grid membrane filter technology for the 12 monthly evaluations of the slaughter floor were 1.11 to 1.62 (LMPN) for single samples and 0.20 to 0.65 (LEC) for pooled samples. Based on a published advisory scale for the slaughter floor the aerobic bacterial counts reflect a cleanliness level of ”excellent” to “good.” For single evaluations of cow carcasses at the end of slaughter and of chilled carcasses the mean LMPN was 1.78 (“good”) and 1.40 respectively. From pooled samples of each of the 236 steer, heifer, and cow carcasses the pathogen E. coli O157:H7 was identified by polymerase chain reaction on one carcass whereas Listeria monocytogenes was identified on 14 carcasses. Verocytoxigenic E. coli (6 isolates) and L. monocytogenes were not isolated from the same carcasses. These low isolation rates dictate a large sample size and therefore these pathogens are excluded from use to routinely verify the workings of hazard analyses and critical control point (HACCP) systems for beef slaughter processes in Alberta. Alternatively the use of aerobic bacterial counts to directly measure cleanliness or of E. coli counts to indirectly measure fecal contamination appears to be more practical than the use of specific pathogen counts for regulatory agencies to verify the workings of quality control programs, including HACCP systems.

Salmonella spp. and Escherichia coli Biotype I on Swine Carcasses Processed under the Hazard Analysis and Critical Control Point–Based Inspection Models Project

2001 ◽  
Vol 64 (9) ◽  
pp. 1305-1308 ◽  
Author(s):  
MARK L. TAMPLIN ◽  
INGRID FEDER ◽  
SAMUEL A. PALUMBO ◽  
ALAN OSER ◽  
LISA YODER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Inspection System ◽  
Processing Plant ◽  
Salmonella Spp ◽  
E Coli ◽  
Critical Control Point ◽  
The Mean ◽  
Processing Steps

The present study examined the prevalence of Salmonella spp. and the prevalence and quantity of generic (biotype I) Escherichia coli on carcasses or in pig feces at a pork processing plant operating under the hazard analysis and critical control point–based inspection models project (HIMP) program. The surfaces of carcasses were sponged on 10 separate days over a 30-day period at two processing steps: (i) immediately following exsanguination (100 carcasses), and (ii) after the carcasses were washed, eviscerated, and chilled overnight (122 carcasses). Feces were also collected from 60 of the 100 sponged, postexsanguinated pigs. Salmonella spp. were detected on 73.0% of the 100 postexsanguinated pigs, in 33.3% of the 60 fecal samples, and on 0.7% of the 122 chilled carcasses. E. coli was found on 100.0% of the postexsanguinated pigs and on 30.1% of chilled carcasses tested. The mean concentration of E. coli on carcasses was 1,700 CFU/cm2 immediately after the exsanguination step and 1.1 CFU/cm2 at the chilled carcass stage. Previous studies at this processing plant showed that the pre-HIMP baseline level of Salmonella spp. on the chilled carcasses was 0.8%, indicating that the present HIMP inspection system produced an equivalent level of bacteriological performance.

Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

2006 ◽  
Vol 69 (8) ◽  
pp. 1978-1982 ◽  
Author(s):  
J. E. MANN ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Meat Processing ◽  
E Coli ◽  
Critical Control Point ◽  
Critical Limits

In order to provide beef processors with valuable data to validate critical limits set for temperature during grinding, a study was conducted to determine Escherichia coli O157:H7 growth at various temperatures in raw ground beef. Fresh ground beef samples were inoculated with a cocktail mixture of streptomycin-resistant E. coli O157:H7 to facilitate recovery in the presence of background flora. Samples were held at 4.4, 7.2, and 10°C, and at room temperature (22.2 to 23.3°C) to mimic typical processing and holding temperatures observed in meat processing environments. E. coli O157:H7 counts were determined by direct plating onto tryptic soy agar with streptomycin (1,000 μg/ml), at 2-h intervals over 12 h for samples held at room temperature. Samples held under refrigeration temperatures were sampled at 4, 8, 12, 24, 48, and 72 h. Less than one log of E. coli O157:H7 growth was observed at 48 h for samples held at 10°C. Samples held at 4.4 and 7.2°C showed less than one log of E. coli O157:H7 growth at 72 h. Samples held at room temperature showed no significant increase in E. coli O157:H7 counts for the first 6 h, but increased significantly afterwards. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits in their hazard analysis critical control point plans to minimize E. coli O157:H7 growth during the production and storage of ground beef.

Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant

2004 ◽  
Vol 67 (8) ◽  
pp. 1624-1629 ◽  
Author(s):  
TERESA RIVAS PALÁ ◽  
ANA SEVILLA
Keyword(s):  
Microbial Contamination ◽  
Hazard Analysis ◽  
Control Point ◽  
E Coli ◽  
Critical Control Point ◽  
Plate Counts ◽  
Intensive Rearing ◽  
Meat Samples ◽  
Type 3 ◽  
Meat Type

An assessment and follow-up of the microbial contamination of an Iberian pork cutting room is presented. Samples were taken from carcasses (n = 76), meat pieces (three types, n = 71), meat for dry-cured sausages (3 types, n = 66), and surfaces of equipment (n = 158). Aerobic plate counts (APC) at 37°C on meat pieces (primal cuts) were lower than on carcasses (3.62 log CFU/10 cm2 against 4.63 log CFU/10 cm2), probably owing to the removal of the skin. However, more than 80% of the meat pieces showed presence of Escherichia coli. For the three types of meat intended for dry-cured sausages, higher counts (P < 0.001) were found for meat type 3—an important cut obtained from the vertebral column—at 2.62 log CFU/g for E. coli; the particular surface used in the handling of meat type 3 also showed high counts (P <0.001) for E. coli. Consequently, attention should be paid to the hazard analysis critical control point plan at this stage. Salmonella was isolated from 3.94% of the carcass surfaces (perianal zone), 4.46% of meat pieces, and 13.58% of meat for dry-cured sausages. Moreover, the percentages for isolation of Salmonella from carcasses of Iberian pigs (extensive rearing) in our study were lower than those generally reported in the literature for “white pigs” (intensive rearing). Coagulase-positive Staphylococcus aureus was isolated in 31.82% of meat samples for dry-cured sausages, in 16.90% of meat pieces, and in 15.50% of the equipment after 4 h of work. Of the coagulase-positive strains isolated, 47.61% were producers of enterotoxin.

Microbial Evaluation of Spanish Potato Omelette and Cooked Meat Samples in University Restaurants

2000 ◽  
Vol 63 (9) ◽  
pp. 1273-1276 ◽  
Author(s):  
J. M. SORIANO ◽  
H. RICO ◽  
J. C. MOLTÓ ◽  
J. MAÑES
Keyword(s):  
Control Point ◽  
Most Probable Number ◽  
Probable Number ◽  
Pork Sausage ◽  
E Coli ◽  
Meat Samples ◽  
Cooked Meat ◽  
Group D ◽  
Coagulase Positive Staphylococci ◽  
Lancefield Group

The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat samples resulted in aerobic plate counts from <1.00 to 2.90 and from <1.00 to 6.04 log10 CFU g−1, respectively. Total coliforms ranged from <3 to 43 most probable number (MPN) g−1 and from <3 to >2,400 MPN g−1 for Spanish potato omelette and meat products, respectively. Escherichia coli, coagulase-positive staphylococci, and Lancefield group-D streptococci were detected in 1.7%, 3.5%, and 12.9% of Spanish potato omelette samples, respectively. For cooked meat samples, 8.8%, 7.6%, and 24.6% contained E. coli, coagulase-positive staphylococci, and Lancefield group-D streptococci, respectively. E. coli O157:H7, Salmonella spp., and Shigella spp. were not detected. Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter freundii, Enterobacter cloacae, and Serratia spp. were isolated from Spanish potato omelette samples. For cooked meat samples, C. freundii, E. cloacae, and Aeromonas hydrophila were detected. The results suggest that some handling practices should require more attention, and as a consequence, a hazard analysis and critical control point program should be developed and implemented.

scholarly journals Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

2001 ◽  
Vol 67 (12) ◽  
pp. 5431-5436 ◽  
Author(s):  
Cuiwei Zhao ◽  
Beilei Ge ◽  
Juan De Villena ◽  
Robert Sudler ◽  
Emily Yeh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Campylobacter Coli ◽  
Safety Education ◽  
E Coli ◽  
Critical Control Point ◽  
Food Borne ◽  
Meat Samples ◽  
Raw Meats

ABSTRACT A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated withCampylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yieldedCampylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

scholarly journals Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26Escherichia coli

2017 ◽  
Vol 2017 ◽  
pp. 1-10
Author(s):  
M. Trevisani ◽  
A. Valero ◽  
R. Mancusi
Keyword(s):  
Dynamic Model ◽  
Shiga Toxin ◽  
Variable Temperature ◽  
Control Point ◽  
Hot Water ◽  
Most Probable Number ◽  
Heating Process ◽  
Thermal Treatments ◽  
Probable Number ◽  
Critical Control Point

The kneading treatment of the fresh curd in hot water is a critical control point in the manufacturing of mozzarella. Factors such as the ratio between hot water and curd mass, the rheological properties, and the mixing and kneading activity affect the processing time and the internal temperature of the curd. The aim of this study was to investigate the effect of thermal treatments on the fate of Shiga toxin-producingEscherichia coli(STEC). Nine curd samples (weight 160–270 g) were artificially contaminated with O157 or O26 STEC and stretched in hot water (90–95°C) for 5–10 min. Depending on the heating process and spinning, different nonisothermal profiles were recorded. Observed reductions of O157 and O26 STEC varied between 1.01 and more than 5.38 log⁡MPN(Most Probable Number)/g at the end of the temperature treatments. Further, nonisothermal log-linear tail models were developed to compare observed reductions for O157 and O26 VTEC under variable temperature conditions. Results obtained showed that the comparison of predictions provided by the dynamic model with observations described well the linear inactivation pattern since nonsignificant differences were denoted at all profiles tested. The dynamic model developed can be useful to evaluate the effectiveness of the thermal treatments used in the manufacturing of mozzarella in the inactivation of STEC.

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

2008 ◽  
Vol 71 (2) ◽  
pp. 356-364 ◽  
Author(s):  
JAZMIN D. VOJDANI ◽  
LARRY R. BEUCHAT ◽  
ROBERT V. TAUXE
Keyword(s):  
Fruit Juice ◽  
Hazard Analysis ◽  
Control Point ◽  
Public Health Problem ◽  
The United States ◽  
Control Measures ◽  
E Coli ◽  
Critical Control Point ◽  
Control And Prevention ◽  
Human Illness

Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice–associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin–producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

scholarly journals The Implementation of Hazard Analysis Critical Control Point (HACCP) Plan for Chicken Nugget Plant

2021 ◽  
pp. 11-24
Author(s):  
Md. Asaduzzaman
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Raw Material ◽  
Processing Plant ◽  
Manufacturing Plant ◽  
Record Keeping ◽  
Critical Control Point ◽  
Chicken Nugget ◽  
Critical Control Points ◽  
Poultry Processing

Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to established exact HACCP proposal for Bangladeshi chicken nugget manufacturing plant in a current poultry processing plant in Kishoreganj, Dhaka. A precise broad HACCP model was established to develop consumption security and quality of chicken nugget processed in this manufacturing plant. This study was based on genuine circumstances in the chicken nugget manufacturing plant, HACCP’s seven principles and several current general models such as Bangladesh Standards & Testing Institution (BSTI), HALAL, ISO 9001:2015, and ISO 22000, YUM Quality Systems Audit of HACCP utilize through investigation which is also known as qualitative methodology. Under taking the consideration all factors of HACCP such as flow-chart, corrective action, verification procedures, Critical control point monitoring requirements and record-keeping were originated, a HACCP team established in the factory. Three Critical control points (CCP) were acknowledged in the manufacture of chicken nugget in this processing plant. The most important identified CCPs were Supply of ingredients and raw material; packaging material; Proper temperature and time for oil frying and proper examination during packing for foreign and unwanted materials of final product. Therefore, HACCP system should be established in each and every poultry processing facilities, recommended by author.

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