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.

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 Microbiological Changes in Smoked and Charred Baltic Herrings during Storage

1988 ◽  
Vol 51 (3) ◽  
pp. 197-200 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
PEKKA K. PAKKALA
Keyword(s):  
Traditional Method ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Operating Line ◽  
Processing Plants ◽  
Plate Counts ◽  
The Mean ◽  
Traditional Processing ◽  
Better Than

The microbiological quality of smoked and charred Baltic herrings from two different processing plants was studied after preparation and after storage for 24, 48 and 96 h at 4 and 20°C. One of the processing plants used traditional processing methods and the other a modern processing technology. No significant increase in aerobic plate counts (APCs) was observed during storage of smoked herrings at 4°C; after 96 h the mean APC was 1.7 × 102 CFU/g. The mean APC of charred herrings increased markedly at 4°C within 48 h, and after 96 h was 2.4 × 104 CFU/g. At 20°C the mean APCs of smoked and charred herrings increased markedly within 24 h, and after 96 h were 1.0 × 108 and 1.7 × 109 CFU/g, respectively. At 20°C, high coliforms and fecal streptococci counts were found in some samples and high Staphylococcus aureus counts in 2 samples. The microbiological quality of smoked herrings was better than that of charred herrings both after processing and during storage. Bacterial numbers of smoked herrings prepared in a modern steel oven were lower than those of herrings prepared in a traditional tiled oven. The mean APC of charred herrings was, however, higher when the modern continuous-operating line was used compared to the traditional method. On the continuous-operating line, heavy bacterial contamination occurred during the salting stage. The salting procedure was therefore changed by cooling the brine. When chilled brine was used, the mean APC of charred herrings was lower than the corresponding mean for the traditional method.

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.

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).

scholarly journals Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas Gerais

2021 ◽  
Vol 58 ◽  
pp. e175850
Author(s):  
Aryele Nunes da Cruz Encide Sampaio ◽  
Bruna Godoi Castro ◽  
Fernanda Raghiante ◽  
Felipe Chaimsohn Gonçalves da Silva ◽  
Everton Cruz de Azevedo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Minas Gerais ◽  
Salmonella Spp ◽  
Study Objective ◽  
Microbiological Test ◽  
Critical Control Points ◽  
And Storage

Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).

Hot-Fat Trimming Effects on the Microbiological Quality of Beef Carcasses and Subprimals

1995 ◽  
Vol 58 (9) ◽  
pp. 990-992 ◽  
Author(s):  
R. K. PRASAI ◽  
R. E. CAMPBELL ◽  
L. R. VOGT ◽  
C. L. KASTNER ◽  
D. Y. C. FUNG
Keyword(s):  
Cold Water ◽  
Negative Impact ◽  
Microbiological Quality ◽  
Microbial Reduction ◽  
Microbial Quality ◽  
Beef Carcasses ◽  
Plate Counts ◽  
The Mean ◽  
Reduction Effect

Subcutaneous and kidney-pelvic-heart fat were trimmed from one side of each beef carcass (n = 9) immediately after cold water washing. Both sides were sampled for aerobic plate counts (APCs) before being moved to the chill room (0 h) and after 72 h of cold storage. The mean APCs (log10 colony-forming units (CFU)/cm2) of trimmed (HFT) sides at 0 or 72 h were not different (P > 0.05) from those of the nontrimmed (NFT) sides. All sides at 72 h had reduced microbial counts compared to 0 h. By 72 h, HFT sides had numerically lower counts than NFT sides, indicating that the microbial reduction effect of the chill temperature may have been greater on fat-trimmed carcasses than on nontrimmed carcasses. Subprimals from HFT and NFT sides that were trimmed to 0.64-cm fat thickness were microbiologically analyzed before (0 days) and after (14 days) vacuum storage. APCs of all subprimals were slightly reduced after 14 d; however, no difference (P > 0.05) occurred in treatment effect. The mean APC was higher for HFT-side subprimals than for NFT-side subprimals at both 0 and 14 days. This difference probably was due to the fat trimming required for NFT-side subprimals at day 0 as compared to minimal or no trimming of HFT-side subprimals. Those HFT subprimals which were not subsequently trimmed may have picked up additional microorganisms from contact surfaces during fabrication. Based on our trimming protocol, although HFT did not show any negative impact on the microbial quality of carcasses, the higher APC of HFT-side subprimals indicated that extensive trimming may not be effective in improving the microbial quality of meat.

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.

scholarly journals Determination of thermotolerant coliforms present in coconut water produced and bottled in the Northeast of Brazil

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Vandbergue Santos Pereira ◽  
Johnatan Wellisson da Silva Mendes ◽  
Lorena Alves Oliveira ◽  
Carlos Eberton Alves Mangueira ◽  
Edlânia Moraes Rodrigues ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Coconut Water ◽  
Automated System ◽  
Most Probable Number ◽  
Probable Number ◽  
Providencia Alcalifaciens ◽  
Thermotolerant Coliforms ◽  
Preventive Methods

Abstract Coconut water is considered to be a natural isotonic drink and its marketing is gradually increasing. The objective of the present study was to evaluate the microbiological quality of the coconut water produced and bottled in the Northeast of Brazil. Products form ten industries from different states in the Northeast of Brazil were analyzed. The most probable number (MPN) method was used to quantify the coliforms. Samples showing positive for coliforms were seeded on ChromAgar Orient plates and the bacteria identified from isolated colonies using the automated system Vitek 2 (BioMérieux), according to the manufacturer's instructions for the preparation of the inoculum, incubation, reading and interpretation. The samples showed thermotolerant coliform counts between 6.0×102 and 2.6×104 MPN/100 mL. The presence of Klebsiella pneumoniae, Morganella morganii and Providencia alcalifaciens was observed. The implementation of preventive methods and monitoring of the water quality by the industries is required.

scholarly journals Microbiological quality assessment of fresh tilapia marketed in the Federal District and of the ice used for its conservation

2022 ◽  
Vol 17 (12) ◽  
Author(s):  
Ana Carolina Almeida de Oliveira Ferreira ◽  
Erika da Silva Monteiro ◽  
David de Oliveira Sousa ◽  
Calliandra Maria de Souza Silva ◽  
Izabel Cristina Rodrigues Da Silva ◽  
...  
Keyword(s):  
Molecular Analysis ◽  
Microbiological Quality ◽  
Federal District ◽  
Production Chain ◽  
Total Coliforms ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Thermotolerant Coliforms

Tilapia (Oreochromis niloticus) is the most cultivated and consumed freshwater fish in Brazil. The present study aimed to evaluate the microbiological quality of ice and fresh tilapia samples commercialized in the Federal District. Tilapia samples were tested for counts of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus counts and presence of Salmonella. Ice samples were analyzed for determination of total coliforms and thermotolerant coliforms and presence of Escherichia coli. Of the 20 samples of fresh tilapia analyzed, ten samples (50%) presented Salmonella (genetically confirmed through the presence of the invA gene) and, therefore, were unfit for consumption. S. aureus was found in 11 samples (55%), and one sample of fillet presented S. aureus counts (3.15 CFU/g) above the limit allowed by Brazilian legislation (3 log CFU/g). S. aureus colonies were confirmed by detection of CoA gene in molecular analysis. Of the 14 ice samples analyzed, 12 samples (85.7%) were unfit for use in fish conservation due to the presence of total coliforms and 9 ice samples (64.3%) were also contaminated with thermotolerant coliforms. E. coli was isolated from 6 ice samples (42.9%) and confirmed in the molecular analysis through the amplification of the MalB gene. In conclusion, the high contamination of tilapia samples with Salmonella and of the ice used for its conservation with coliforms and E. coli indicates the need for better hygienic practices in the tilapia production chain, to increase its quality and microbiological safety.

scholarly journals Faecal bacteria in Perna perna (Linnaeus, 1758) (Mollusca: Bivalvia) for biomonitoring coastal waters and seafood quality

2010 ◽  
Vol 58 (spe3) ◽  
pp. 29-35 ◽  
Author(s):  
Diego Igawa Martinez ◽  
Ana Júlia Fernandes Cardoso de Oliveira
Keyword(s):  
Coastal Waters ◽  
Microbiological Quality ◽  
Perna Perna ◽  
Clearance Rates ◽  
Bacterial Concentration ◽  
Allometric Relations ◽  
The Mean ◽  
Negative Impacts ◽  
Faecal Bacteria

Urban development in coastal areas is intense and leads to the increase of sewage outfall and other negative impacts as consequences. Thus, stringent regulations establishing limits to the microbiological contamination of water and seafood are needed. The objective of this study is to evaluate the usefulness of Enterococci and Thermotolerant Coliform densities in the flesh of mussels Perna perna as an alternative tool for monitoring the microbiological quality of coastal waters. The study also considers allometric relations applied to clearance rates to understand rates of bacterial concentration. Bacterial loads obtained in mussels' flesh were from 50 to 4,300 times greater than in the water sampled in the vicinity of the mussels and some were considered inappropriate for consumption even when the water presented no restrictions. The mean clearance rate obtained for Enterococci retention was 317.7 ml h-1 and this rate (CR) is related to the mussels' size (L) by the equation CR = 28.3229L1.6421. The results showed that bacterial densities in the mussels' tissues may reflect chronic contamination of the environment and that clearance rates are important for taking the best decision in situations where, for example, it is desired to introduce mussels for aquaculture and the evaluation of the water concerned is required.

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