Microbial and Quality Attributes of Ground Pork Prepared from Commercial Pork Trim Treated with Combination Intervention Processes†

2001 ◽  
Vol 64 (12) ◽  
pp. 1981-1987 ◽  
Author(s):  
MAURICIO M. CASTELO ◽  
MOHAMMAD KOOHMARAIE ◽  
ELAINE D. BERRY
Keyword(s):  
Lactic Acid ◽  
Emulsion Stability ◽  
Quality Attributes ◽  
Microbial Reduction ◽  
Aerobic Bacteria ◽  
Negative Effects ◽  
Treatment Processes ◽  
Hot Air ◽  
Ground Pork ◽  
Acid Wash

The effects of combination intervention treatments of commercial pork trim on microbial and quality attributes of the subsequent ground pork were examined. Fresh commercial pork trim was inoculated with swine feces and subjected to five different intervention treatments: (i) control (untreated), (ii) water (15°C, 120 s), (iii) water followed by 2% lactic acid wash (15°C, 75 s), (iv) Combination 1 (water plus lactic acid plus hot air [510°C, 90 s]), and (v) Combination 2 (hot air plus water plus hot air). Following treatment, the pork trim was stored at 4°C for 24 h, then ground, stuffed, vacuum packaged, and stored at 4°C for 21 days. Populations of aerobic bacteria, coliforms, Escherichia coli, and lactic acid bacteria in the ground pork were monitored before treatment, after treatment (day 0), and at 2, 7, 14 and 21 days. In addition, uninoculated pork trim was treated as described above, and the color and emulsion stability of the ground product was evaluated. Ground pork prepared from trim treated with any of the treatment processes had lower initial microbial populations compared to the untreated samples. The applications of water plus lactic acid or Combination 1, which included a lactic acid wash, were more effective than water or Combination 2 at both reducing initial populations and suppressing the growth of aerobic bacteria, coliforms, and E. coli in ground pork during refrigerated storage. By day 21, populations of aerobic bacteria in ground pork prepared from control, water-treated, and Combination 2–treated trim were 8.22 to 8.32 log CFU/g, but in water plus lactic acid and Combination 1 ground pork, populations were 6.32 and 4.90 log CFU/g, respectively. Among the trim interventions examined, Combination 1 was most detrimental to the color and emulsion stability of the ground pork. The water plus lactic acid treatment provided the greatest microbial reduction and inhibition without large negative effects on quality attributes of the ground pork.

Evaluation of Combination Treatment Processes for the Microbial Decontamination of Pork Trim†

2001 ◽  
Vol 64 (3) ◽  
pp. 335-342 ◽  
Author(s):  
MAURICIO M. CASTELO ◽  
DONG-HYUN KANG ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE ◽  
ELAINE D. BERRY
Keyword(s):  
Lactic Acid ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Psychrotrophic Bacteria ◽  
C Storage ◽  
Combination Treatments ◽  
Treatment Processes ◽  
Hot Air

Combination treatment processes for the microbial decontamination of pork trim were developed and evaluated. Lean pork trim tissue (LPT) and fat-covered pork trim tissue (FPT) inoculated with swine feces were treated with intervention processes as follows: (i) control (untreated), (ii) water (15°C, 120 s), (iii) water followed by lactic acid wash (15°C, 75 s), (iv) combination 1 (water plus hot water [65.5°C, 15 s] plus hot air [510°C, 60 s] plus lactic acid), (v) combination 2 (water plus hot water [82.2°C, 15 s] plus hot air [510°C, 75 s] plus lactic acid), and (vi) combination 3 (water plus hot water [82.2°C, 45 s] plus hot air [510°C, 90 s] plus lactic acid). Populations of aerobic bacteria, psychrotrophic bacteria, coliforms, Escherichia coli, and lactic acid bacteria were determined before and after treatment and at days 2 and 7 of 4°C storage. Regardless of the intervention treatment, lower microbial populations were observed on FPT than on LPT immediately after treatment and during the 7-day storage period. Both LPT and FPT treated with water plus lactic acid, combination 1, combination 2, and combination 3 had lower remaining populations of all microbial groups immediately after treatment than did water-treated samples. Populations of aerobic bacteria, coliforms, E. coli, and lactic acid bacteria on either LPT or FPT did not statistically increase during the 7-day storage period. On LPT, populations of psychrotrophicbacteria grew during 4°C storage but remained lower at day 7 on LPT treated by combinations 2 and 3 (2.29 and 1.89 log10 CFU/cm2, respectively) than on LPT treated with water (4.07 log10 CFU/cm2) or water plus lactic acid (3.52 log10 CFU/cm2). Populations of psychrotrophic bacteria remained below detectable levels throughout the 7-day storage on FPT treated with water plus lactic acid or any of the three combination treatments. Treatment of pork trim with any of the combination treatments significantly (P < 0.05) affected the color and emulsion stability of the ground pork. Water and water plus lactic acid were the most favorable treatments in reducing microbial populations on pork trim without affecting the quality attributes of the ground pork.

Development of a Multiple-Step Process for the Microbial Decontamination of Beef Trim†

2001 ◽  
Vol 64 (1) ◽  
pp. 63-71 ◽  
Author(s):  
DONG-HYUN KANG ◽  
MOHAMMAD KOOHMARAIE ◽  
WARREN J. DORSA ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Lactic Acid ◽  
Combination Treatment ◽  
Conveyor Belt ◽  
Microbial Reduction ◽  
Hot Water ◽  
Psychrotrophic Bacteria ◽  
Hot Air ◽  
Quality Aspects ◽  
Lean Beef ◽  
Antimicrobial Treatments

A multiple-hurdle antimicrobial process for beef trim was developed. The microbial profiles of inoculated lean beef trim tissue (BTL) and fat-covered lean beef trim (BTF) were monitored during prolonged refrigerated storage following the application of successive multiple antimicrobial treatments applied to inoculated beef trim on a processing conveyor belt set at a belt speed of 1 cm/s. Beef trim (meat size approximately 15 by 15 cm) was preinoculated with bovine feces before all treatments that included the following: control, no treatment; water wash at 65 psi for five passes; water plus lactic acid (2% [vol/vol] room temperature lactic acid wash at 30 psi for three passes); combination treatment 1 (water plus 65°C hot water at 30 psi for one pass plus hot air at 510°C for four passes plus lactic acid), combination treatment 2 (water plus hot water at 82°C for one pass plus hot air at 510°C for five passes plus lactic acid), and combination treatment 3 (water plus hot water at 82°C for three passes plus hot air at 510°C for six passes plus lactic acid). The effects of treatments on bacterial populations were monitored by enumerating mesophilic aerobic bacteria (APC), presumptive lactic acid bacteria (PLAB), psychrotrophic bacteria (PCT), coliforms, and Escherichia coli biotype 1 on product stored for up to 7 days at 4°C. In the case of BTL, the numbers of APC, PCT, and PLAB increased during storage at 5°C, whereas the numbers of coliform and E. coli decreased on average by 1.8 log CFU/cm2, then remained constant following the initial reduction. Negligible effects on color quality were observed from multihurdle treatment combination 1. In the case of the BTF, the microbial reductions by treatments were much greater than the reduction on BTL. The pH of treated BTF increased more slowly than the pH of treated BTL, resulting in further reduction of the microflora on BTF. Except for control and water treatments, all sample treatments involving lactic acid resulted in continuously decreasing microbial populations. Based on microbial reduction and quality aspects, it was concluded that successively applied combination antimicrobial treatments for meat trim could offer potential food safety benefits.

Application of Multiple Antimicrobial Interventions for Microbial Decontamination of Commercial Beef Trim†

2001 ◽  
Vol 64 (2) ◽  
pp. 168-171 ◽  
Author(s):  
DONG-HYUN KANG ◽  
MOHAMMAD KOOHMARAIE ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Lactic Acid ◽  
Ground Beef ◽  
Microbial Reduction ◽  
Psychrotrophic Bacteria ◽  
Spray System ◽  
Hot Air ◽  
Air Gun ◽  
Quality Aspects ◽  
Set Up ◽  
Antimicrobial Interventions

Commercially produced, irregularly sized (range, 100 to 400 cm2), uninoculated beef trim was treated by a previously optimized multihurdle antimicrobial process under spray system or hot air gun with set-up speed (1 cm/s): W (water wash at 65 psi for five passes) + HW (82°C water at 30 psi for three passes) + HA (510°C air for five passes) + L (2% [vol/vol] room temperature lactic acid wash at 30 psi for three passes). After treatment, the trim was finely ground, vacuum packaged, and stored at 4°C for up to 20 days. At regular intervals (0, 5, 10, 15, and 20 days of storage at 4°C), the ground beef was analyzed to measure mesophilic aerobic bacteria (APC), coliforms, psychrotrophic bacteria (PCT), and presumptive lactic acid bacteria (PLAB) and compared with the untreated control. The numbers of APC, coliforms, PCT, and PLAB were reduced to nearly nondetectable levels immediately after treatment, with significant differences compared with the control (P < 0.05), then started to increase after 5 to 10 days of storage at 4°C. After 20 days, microbial populations of treated ground beef were significantly lower than those of nontreated ground beef for the numbers of APC, coliforms, PCT, and PLAB (P < 0.05), with differences of 1.2, 2.4, 1.6, and 1.6 log CFU/g, respectively. Based on microbial reduction and quality aspects, the multihurdle antimicrobial process was identified as an effective intervention to reduce coliforms on beef trim.

Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

2009 ◽  
Vol 72 (8) ◽  
pp. 1739-1743 ◽  
Author(s):  
HAMPARSUN HAMPIKYAN
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Aerobic Bacteria ◽  
Fermented Sausage ◽  
Subsequent Storage

Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. Sucuk dough was prepared, inoculated with S. aureus ATCC 25923 at a level of 106 CFU/g, and then divided into six equal portions to which different concentrations of nisin (0, 25, 50, 100, 150, 200 μg/g) were added. Microbiological (S. aureus, total mesophilic aerobic bacteria, and lactic acid bacteria) and physicochemical (pH, water activity, and moisture) analyses were conducted initially and after 1, 3, 5, 10, 15, 20, 25, 30, 35, and 45 days. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 μg of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 μg of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 μg/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

Hot air impingement drying kinetics and quality attributes of orange peel

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Li‐Zhen Deng ◽  
Arun S. Mujumdar ◽  
Wen‐Xia Yang ◽  
Qian Zhang ◽  
Zhi‐An Zheng ◽  
...  
Keyword(s):  
Orange Peel ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Hot Air ◽  
Air Impingement

Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†

2000 ◽  
Vol 63 (12) ◽  
pp. 1676-1680 ◽  
Author(s):  
E. S. DORMEDY ◽  
M. M. BRASHEARS ◽  
C. N. CUTTER ◽  
D. E. BURSON
Keyword(s):  
Lactic Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Salmonella Spp ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Acid Washing ◽  
Acid Wash

A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P < 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

scholarly journals Evaluation of the Hygienic Quality of Raw Cow’s Milk in Oujda City Morocco

2017 ◽  
Vol 14 (2) ◽  
pp. 587-591
Author(s):  
K. Mchiouer ◽  
S. Bennani ◽  
N. Sh. El-Gendy ◽  
M. Meziane
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Raw Milk ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Milk Samples ◽  
Fecal Streptococci

ABSTRACT: The aim of this study is to determine the microbiological quality of raw cows’ milk of Oujda city. Raw milk samples are collected randomly between June 2014 and May 2015 from 20 Mahlaba (dairies) for microbiological evaluation. The samples are analyzed to determine total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, staphylococcus aureus, fecal streptococci, proteolytic bacteria and lactic acid bacteria. The results of bacterial count showed that there is a variation between all the milk samples and a period effect is also observed. The mean counts of total mesophilic aerobic bacteria from all sale points are between 1.76×106 and 40.17×106 CFU/ml. Milk samples reveled counts total coliform and fecal coliform ranging from 0.58×105 to 11.10×105 CFU/ml and from 0.60×103 to 14.64×103 CFU/ml, respectively. Staphylococcus aureus are also detected in all samples with counts ranging from 0.35 ×103 to 3.08×103 CFU/ml. Fecal streptococci are found in all milk samples, at counts ranging from 0.16 ×102 to 2.18 ×102 CFU/ml. And finally, proteolytic and lactic acid bacteria are between 0.3×103 and 2.86×103 CFU/ml and 2.37×106 and 24.14 ×106 CFU/ml respectively. These results indicate a lack of compliance with good manufacturing practice at milking, collection and transportation of raw milk.

scholarly journals Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 103-112 ◽  
Author(s):  
D. Radin ◽  
S.E. Niebuhr ◽  
J.S. Dickson
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Reference Sample ◽  
Aerobic Bacteria ◽  
Lag Phase ◽  
Processed Meat ◽  
Post Processing ◽  
Initial Concentration ◽  
Final Population ◽  
Spoilage Microflora

Spoilage microflora present on vacuum packaged frankfurters is in most cases, result of post processing contamination, at the same time this is the primary cause of contamination with Listeria monocytogenes. Since spoilage organisms are present in the same environment as a pathogen, the aim was to determine their microbial interference. Approximately 100 CFU/cm2 of a five-strain mixture of L. monocytogenes was co inoculated onto frankfurters with different concentrations (103 and 106 CFU/cm2) of spoilage microflora (bacteria from genera Lactobacillus, Bacillus, Micrococcus, and Hafnia). The frankfurters were vacuum packaged and stored at 10?C for up to 48 days. The spoilage microflora that developed during storage consisted predominantly of lactic acid bacteria. The growth of mesophilic aerobic bacteria and LAB was very similar, with populations reaching 8.0 log CFU/cm2 within 24 days and final population of >9 log CFU/cm2 within 48 days. The presence of spoilage microflora extended the lag phase of L. monocytogenes until 24 days and significantly decreased pathogen level to 4 and 3 log CFU/cm2, in samples inoculated with initial concentration 103 CFU/cm2 and 106 CFU/cm2 of spoilage microflora, respectively. L. monocytogenes populations were significantly higher (P<0.05) in the reference sample (no spoilage microflora) and reached a maximum population of 5.9 log CFU/cm2 after 34 days. These results imply that competing microorganisms present on the processed meat may inhibit the growth of L. monocytogenes in the package.

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