Enteric Bacteriophages as Potential Fecal Indicators in Ground Beef and Poultry Meat

2002 ◽  
Vol 65 (1) ◽  
pp. 93-99 ◽  
Author(s):  
F.-C. HSU ◽  
Y.-S. CAROL SHIEH ◽  
M. D. SOBSEY
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Chicken Meat ◽  
Detection Sensitivity ◽  
Fecal Coliforms ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Fecal Indicators ◽  
Somatic Coliphages ◽  
Critical Control Points

Recovery efficiencies of enteric bacteriophages (F+ RNA coliphages, somatic coliphages, and Salmonella phages) as alternative fecal indicators were determined from ground beef and chicken breast meat using amino acid eluants (glycine and threonine) and a complex eluant (3% beef extract). Levels of F+ RNA coliphages (MS2, GA, Qβ, FI, and SP), the somatic coliphage ΦX174, and three environmental isolates of Salmonella phages (isolated from raw sewage) were assayed using three respective hosts: Escherichia coli Famp, E. coli C, and Salmonella Typhimurium. When 8% polyethylene glycol and 0.1 M NaCl were used to precipitate bacteriophages eluted with five different eluants, the highest recoveries of the three phage groups were with 0.5 M threonine and 0.25 M glycine-threonine. The average recoveries of F+ RNA coliphages, somatic coliphages, and the Salmonella phages from ground beef and chicken meat were 100, 69, and 65%, respectively, with threonine (0.5 M, pH 9.0) as the eluate. Of eight market food samples tested, F+ RNA coliphages were detected in five (63%) and somatic coliphages were detected in seven (88%). The overall detection sensitivity of the method was 3 PFU/100 g of ground beef or chicken meat. Levels of bacteriophages and bacterial indicators on chicken carcass surfaces were determined at identified critical control points at a poultry plant. Through the processing steps of evisceration, washing, and chilling, the levels of F+ RNA coliphages and fecal coliforms were reduced by 1.6 and 1.9 log10 PFU or CFU/100 g, respectively. F+ RNA coliphages and perhaps other enteric bacteriophages may be effective candidate indicators for monitoring the microbiological quality of meat, poultry, and perhaps other foods during processing. The bacteriophage concentration method developed provides a simple, rapid, and practical tool for the evaluation of fecal contamination levels in ground beef and processed chicken meat.

scholarly journals Evaluation of competitiveness, classification and calculation of customs payments of chicken breeds realized on the market

2020 ◽  
Vol 9 (27) ◽  
pp. 391-400
Author(s):  
Oleg Ilyasovich Katlishin
Keyword(s):  
Consumer Preferences ◽  
Scientific Research ◽  
Meat Products ◽  
Modern Science ◽  
Chicken Meat ◽  
Point Of View ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Poultry Products ◽  
Regional Market

The development of industrial production of poultry products is a permanently relevant task for all regions of Russia, including Perm Region, since chicken meat is a daily commodity of the population because of its reasonable price and high consumer properties. However, today there is no comprehensive scientific understanding of issues related to determining the competitiveness of poultry meat products, this scientific topic requires a study of the competitiveness of chicken meat products presented on the regional market. All this determines the relevance of the study. The purpose of the scientific research in the framework of this article is to assess the competitiveness of selected samples (brands) of chicken breasts sold on Perm market. When choosing the hypothesis of scientific research, the author dwelled on the assumption of insufficient coverage of the problem of increasing and calculating the competitiveness of poultry meat products in modern science. Achieving this goal the following tasks are carried out: consideration of the theoretical foundations of the competitiveness of chicken breasts; an examination of the quality of chicken breasts sold in Perm market; conducting market research on consumer preferences and determining the competitiveness of chicken breasts by value for money and using a comprehensive integrated indicator of competitiveness. The object of the research in this article are samples of chicken breast of various brands sold on Perm market. When assessing competitiveness, the selected samples were considered according to group and economic criteria, according to the “brand awareness” indicator, point scales were used. Also, in the study of chicken breast samples, organoleptic, aesthetic indicators and other criteria for competitiveness were evaluated. For the examination of chicken breast in Perm market, the breasts of the following manufacturers were purchased: JSC “PRODO Perm Poultry Factory”, LLC “Udmurt Poultry Factory”, CJSC Uralbroiler, CJSC Petelinskaya Poultry Factory, LLC Belgrankorm-Veliky Novgorod. As a result of the research, the quality was determined and the tested samples of chicken breasts were ranked, their competitiveness was calculated from the professional objective point of view of product consulting by taking into account the quality per unit of money paid, and the real state of competitiveness in this market segment was determined taking into account consumer requests.

Coliforms and Enterobacteriaceae Isolates from Selected Foods

1979 ◽  
Vol 42 (9) ◽  
pp. 712-714 ◽  
Author(s):  
A. J. MERCURI ◽  
N. A. COX
Keyword(s):  
Ground Beef ◽  
Gas Production ◽  
Fecal Coliforms ◽  
Poultry Meat ◽  
Type I ◽  
Enterobacter Agglomerans ◽  
Pork Sausage ◽  
E Coli ◽  
System A ◽  
Principal Species

We obtained coliform counts and Enterobacteriaceae counts using violet red bile agar (VRB) and VRB + 1% glucose (VRBG), respectively, of samples of five food products. From each set of VRB and VRBG plates, 28 to 40 “typical” colonies were randomly selected and identified by use of the R-B Enteric Differential System. A pure culture of each isolate was also subjected to the sequential tests for gas production in LST and BGLB broths (confirmed coliforms) and in EC broth at 45.5 C (fecal coliforms). IMViC reaction patterns of EC-positive cultures were also determined. Approximately 80% of the VRB isolates from broiler skin and from mechanically deboned poultry meat (MDPM) met all the criteria for fecal coliforms, whereas only 62.5% and 36.5%, respectively, of the VRBG isolates from these two products met these criteria. Fewer than 10% of the VRB and VRBG isolates from chicken pot pie, ground beef, or pork sausage produced gas in LST broth. The percentages of fecal coliforms and Escherichia coli (Type I or II) among the 179 VRB isolates were 34.1 and 33.5, respectively. Corresponding percentages for the 193 VRBG isolates were 20.7 and 19.7. E. coli was the predominant species isolated on both media from broiler skin and MDPM. Enterobacter agglomerans was the principal species isolated from chicken pot pie and pork sausage; Serratia liquefaciens predominated in ground beef.

Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea

2018 ◽  
Vol 81 (11) ◽  
pp. 1838-1843
Author(s):  
H. W. KIM ◽  
N. H. KIM ◽  
T. J. CHO ◽  
S. M. PARK ◽  
S. H. KIM ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Chicken Breast ◽  
Processed Meat ◽  
Important Indicator ◽  
Factors Affecting ◽  
E Coli ◽  
Processing Steps

ABSTRACT A total of 364 samples of vegetable- and meat-based meals were collected at three processing steps: step I, preparation of raw ingredients; step II, processing and cooking; and step III, finished meals. Microbiological quality was evaluated by using data for the prevalence and concentration of the aerobic plate counts, total coliforms (TC), fecal coliforms (FC), and Escherichia coli. The data were analyzed for differences between cafeterias, seasons, raw materials, and processing steps. Fourteen (15.2%) of the 92 finished meal samples were microbiologically unsatisfactory. Neither cafeteria nor season was significantly associated with microbiological quality (P > 0.05). However, the type of raw ingredients and processing steps were significantly associated with differences in microbiological quality. Vegetable-based meals had higher TC concentrations than meat-based meals because salad and seasoned and fermented vegetables are not cooked, unlike heat-processed meat products. Microbial counts tended to decrease through the processing steps, and E. coli, which could only be enumerated on uncooked chicken breast (1.6 log CFU/g) and sliced pork (2.6 log CFU/g), was totally eliminated by boiling and roasting. However, the presence of FC was not completely eliminated, even by cooking, and so this group of organisms should be considered as an important indicator of hygienic meal preparation in cafeterias. Although pathogenic E. coli was not isolated in this study, continuous microbiological monitoring of composite foods served in cafeterias should be performed as the presence of TC and FC in finished meals indicates the potential for contamination by pathogenic E. coli.

scholarly journals Microbiological Control of UHT Sterilized Milk and Milk Products and Effects on Consumers' Health in Western Algeria

2014 ◽  
Vol 3 (1) ◽  
pp. 21-24 ◽  
Author(s):  
Elhassan Benyagoub ◽  
Mohammed Ayat ◽  
Djamila Belarbi
Keyword(s):  
Hazard Analysis ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Safety Assurance ◽  
Critical Control Points ◽  
Hygiene Measures ◽  
Microbiological Control ◽  
Western Algeria ◽  
Sterilized Milk

The present study focused on the analysis of microbiological quality of various milk samples such as ultra-high temperature sterilized milk (UHT), melted cheese and yoghurt, obtained from dairy product factories in western Algeria. Hazards identification and development of a quality management standard for these subsidiaries evidenced that the sanitary quality was satisfactory. The result revealed detection of faecal origin contamination ‘total and fecal coliforms’ in both the yoghurt product and sample of melted cheese where the average content was(1.29±6.72-0.14±0.56 x 103cfu/g) and (0.14±0.6-0.022±0.275 x 103cfu/g) respectively. It is indicative that all samples were free from Staphylococcus aureus and Salmonella sp. The study demonstrated that prerequisite programs (PRP) will prevent the occurrence of microbiological hazards origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to find out their causes, adoption of preventive measures for certain sensitive stages where hazards can be eliminated or reduced at acceptable levels, the determination of critical control points (CCP)and operational prerequisite programs ‘PRPo’, implementing critical limits, and monitoring plans. DOI: http://dx.doi.org/10.3329/mh.v3i1.19777 Microbes and Health, June 2014. 3(1): 21-24

scholarly journals Comparison of Conventional Culture Method and Fluorescent In Situ Hybridization Technique for Detection of Listeria spp. in Ground Beef, Turkey, and Chicken Breast Fillets in İzmir, Turkey

2014 ◽  
Vol 77 (12) ◽  
pp. 2021-2030 ◽  
Author(s):  
AYSE HANDAN BAYSAL
Keyword(s):  
In Situ Hybridization ◽  
Fluorescent In Situ Hybridization ◽  
Ground Beef ◽  
Culture Method ◽  
Chicken Breast ◽  
Fish Technique ◽  
Conventional Culture ◽  
Critical Control Points ◽  
Conventional Culture Method

The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.

scholarly journals Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon

2020 ◽  
Author(s):  
J. Yammine ◽  
L. Karam
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Chicken Liver ◽  
Chicken Breast ◽  
Salmonella Spp ◽  
E Coli ◽  
Beef Meat ◽  
Beef Products ◽  
Meat Samples

Background: Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chicken breast, chicken liver, local and imported offal, and ground beef meat products sold in the Lebanese retail market. Methods: Thirty-five chicken breast and liver samples produced by ISO 22000 certified and non-certified companies were purchased from the market. Chicken samples were tested for Total Aerobic Count (TAC), Total Coliforms (TC), Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. Twenty offal and ground beef meat samples were collected as sold in bulk from the market and were analyzed for Escherichia coli O157:H7. Statistical analysis was performed using SPSS statistical software v. 23.0. Results: The results showed that 20, 100, 20, 80, and 0% of the analyzed chicken breast samples were rejected for TAC, TC, S. aureus, Salmonella spp., and L. monocytogenes, respectively. For chicken liver samples, 100% of the samples were rejected for TC and Salmonella spp., while all the samples were accepted for TAC, S. aureus, and L. monocytogenes. E. coli O157:H7 was absent in all meat samples. Conclusion: Some chicken samples from both certified and non-certified suppliers exceeded the standard upper limits showing hygienic concerns; whereas meat products were safe for consumption regarding the pathogenic E. coli O157:H7.

Microbiological performance and salmonella dynamics in a wastewater depuration pond system of southeastern spain

1995 ◽  
Vol 31 (12) ◽  
pp. 239-248 ◽  
Author(s):  
Ana Emparanza-Knörr ◽  
Francisco Torrella
Keyword(s):  
Fecal Coliform ◽  
No Reduction ◽  
Agar Medium ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Fecal Coliforms ◽  
Selective Media ◽  
E Coli ◽  
The Village ◽  
Final Effluent

The Salmonella presence and the microbiological quality indicators, total and fecal coliforms and coliphages of E. coli C, have been studied in a overloaded wastewater lagoon system treating urban wastewatrers of the village of Guardamar del Segura (Alicante, Spain). Classical microbiological technology to detect salmonellae was used, including pre-enrichment, enrichment, selective media plating and biochemical and serological confirmation. Water was physicochemically characterized according to COD, SS, temperature, pH and dissolved oxygen. The selective migration step through Rappaport-Vassiliadis semisolid agar medium was essential for the consistent detection of Salmonella in the different lagoon effluents. Total and fecal coliform levels of up to 105-106 MPN/100 ml were detected in the final effluent. High coliphage concentrations of 103-104 pfu/ml were also found in the effluent waters. Salmonella was always detected in 100 ml samples and eventually reached an order of value of 103 MPN/100 ml. Total coliform reduction was higher in the anaerobic ponds whereas fecal coliforms were more efficiently eliminated in the facultative (mostly “anoxic”) lagoons. Coliphage reduction was higher in the facultative lagoons when compared to the anaerobic ponds. On many occasions, no reduction or eventual increment of the concentration of salmonellae was detected in the effluents from the anaerobic ponds compared to concentrations of the patohogen in the influent raw wasterwaters. The possibility exists for a capacity of Salmonella to multiply in the anoxic phase of the wastewater treatment, but the presence of microorganisms in raw sewage waters which could maskSalmonella detection with the enrichment methodology employed cannot be ruled out.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

2021 ◽  
Vol 11 (4) ◽  
pp. 1576
Author(s):  
Beata Łaszkiewicz ◽  
Piotr Szymański ◽  
Dorota Zielińska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Sodium Nitrite ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Control Treatment ◽  
Nitrite Level ◽  
Negative Effect ◽  
Biochemical Identification ◽  
Nitrates Content ◽  
Physical And Chemical

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

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