Variations in External and Internal Microbial Populations in Shell Eggs during Extended Storage

2004 ◽  
Vol 67 (12) ◽  
pp. 2657-2660 ◽  
Author(s):  
D. R. JONES ◽  
M. T. MUSGROVE ◽  
J. K. NORTHCUTT
Keyword(s):  
Storage Period ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Microbial Quality ◽  
Shell Eggs ◽  
External Shell ◽  
Processing Line ◽  
Yeasts And Molds

The current project was conducted to determine the microbial quality of commercially processed shell eggs during extended storage. Unwashed eggs were collected at the accumulator before entering the processing line. Washed eggs were retrieved after placement in flats. All eggs were stored on pulp flats at 4°C for 10 weeks. Twelve eggs from each treatment were rinsed on the day of collection and during each week of storage. After rinsing, eggs were sanitized in ethanol, and contents were aseptically collected. Total aerobes, yeasts and molds, Enterobacteriaceae, and pseudomonads were enumerated from shell rinses and pooled egg contents. During storage, no differences were found between unwashed and washed eggs for Enterobacteriaceae and pseudomonads in either shell rinses or contents. No differences were found between treatments for population levels of total aerobes or yeasts and molds in the egg contents throughout the storage period. Significant differences between treatments were found at each week of storage for external shell contamination by total aerobes. The highest unwashed egg contamination occurred at week 8 of storage and the lowest was at weeks 0 and 1 of storage. The highest shell contamination with aerobic bacteria on the washed eggs was found at week 0 of storage and the lowest was at week 7. Yeast and mold contamination determined by shell rinses was also significantly different between treatments at each week of storage. Commercially washed eggs were significantly less contaminated than were unwashed eggs for the populations monitored.

Impact of Commercial Processing on the Microbiology of Shell Eggs

2005 ◽  
Vol 68 (11) ◽  
pp. 2367-2375 ◽  
Author(s):  
MICHAEL T. MUSGROVE ◽  
DEANA R. JONES ◽  
JULIE K. NORTHCUTT ◽  
MARK A. HARRISON ◽  
NELSON A. COX
Keyword(s):  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Shell Eggs ◽  
E Coli ◽  
Processing Line ◽  
Commercial Processing ◽  
Egg Shell ◽  
Yeasts And Molds ◽  
Pooled Samples ◽  
Processing Steps

Shell egg microbiology has been studied extensively, but little information is available on how modern U.S. processing conditions impact microbial populations. As regulations are being drafted for the industry, such information can be important for determining processing steps critical to product safety. Five different shell egg surface microbial populations (aerobic bacteria, yeasts and molds, Enterobacteriaceae, Escherichia coli, and Salmonella) were monitored at 12 points along the processing line (accumulator, prewash rinse, washer 1, washer 2, sanitizer, dryer, oiler, scales, two packer head lanes, rewash entrance, and rewash exit). Three commercial facilities were each visited three times, a total of 990 eggs were sampled, and 5,220 microbiological samples were subsequently analyzed. Although variations existed in concentrations of microorganisms recovered from each plant, the patterns of fluctuation for each population were similar at each plant. On average, aerobes, yeasts and molds, Enterobacteriaceae, and E. coli prevalence were reduced by 30, 20, 50, and 30%, respectively, by the end of processing. The microbial concentrations (log CFU per milliliter) in the egg rinse collected from packer head lanes were decreased by 3.3, 1.3, 1.3, and 0.5, respectively, when compared with those of rinses collected from eggs at the accumulator. Salmonella was recovered from 0 to 48% of pooled samples in the three repetitions. Higher concentrations of Salmonella were recovered from preprocessed than from in-process or ready-to-pack eggs. These data indicate that current commercial practices decrease microbial contamination of egg shell surfaces.

UV Irradiation of Shell Eggs: Effect on Populations of Aerobes, Molds, and Inoculated Salmonella typhimurium

1997 ◽  
Vol 60 (6) ◽  
pp. 639-643 ◽  
Author(s):  
FUENG-LIN KUO ◽  
JOHN B. CAREY ◽  
STEVEN C. RICKE
Keyword(s):  
Salmonella Typhimurium ◽  
Uv Radiation ◽  
Uv Light ◽  
The Other ◽  
Uv Exposure ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Fluorescent Light ◽  
Uv Treatment ◽  
Shell Eggs

The effects were investigated of 254-nm UV radiation on populations of Salmonella typhimurium, aerobes, and molds on the shells of eggs. In the first experiment, the CFU of attached S. typhimurium cells on unwashed clean shell eggs were determined after 0, 1, 3, 5, and 7 min of UV treatment (620 μW/cm2) on both ends of the egg. All UV treatments significantly reduced S. typhimurium CFU (P < .01). UVtreatment (620 μW/cm2) in 1-min alternating light and dark cycles for 5 min (three light and two dark) was compared to 0, 3, and 5 min of UV treatment. No significant differences in microbial populations were observed among light and dark cycles and the other UV treatments. In a subsequent experiment, the same UV treatments were utilized to evaluate photoreactivation. After UV exposure, eggs were exposed to 1 h of fluorescent light or I h of darkness or cultured immediately. S. typhimurium CFU were significantly (P < .01) reduced by the UV treatments. However, no significant differences between microbial populations exposed to UV treatment and UV radiation plus photoreactivation were detected. For studies of aerobic bacteria and molds, different UV treatment times (0, 15, and 30 min) at the intensity of 620 μW/cm2 and different intensities (620, 1350, and 1720 μW/cm2) for 15 min were evaluated. Mold CFU per egg were either 0 or 1 for all UV treatments and a 99% reduction of CFU of aerobic bacteria per egg were observed for all UV treatments. It appears from these studies that UV light can significantly reduce populations of S. typhimurium, aerobes, and molds on shell eggs.

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.

Broiler Carcass Reprocessing, A Further Evaluation

1993 ◽  
Vol 56 (11) ◽  
pp. 983-985 ◽  
Author(s):  
L. C. BLANKENSHIP ◽  
J. S. BAILEY ◽  
N. A. COX ◽  
M. T. MUSGROVE ◽  
M. E. BERRANG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Significant Trend ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Processing Plants ◽  
Processing Line ◽  
Commercial Processing

The microbiological quality of 745 conventionally processed and 745 reprocessed broiler carcasses was determined. Carcasses were taken from the processing line prior to entering the chiller in five commercial processing plants. Each plant was sampled twice during the winter, spring, and summer. Analyses included aerobic bacteria, Enterobacteriaceae, and Escherichia coli counts plus qualitative Salmonella (SAL) prevalence. Differences between overall mean log10 counts for aerobic bacteria, Enterobacteriaceae, and E. coli were not significant. The prevalence of SAL detected on conventionally processed and reprocessed carcasses also was not significantly different. Some variation was observed in microbiological quality of carcasses among processing plants. Although the SAL prevalence appeared to decline from winter to summer replications, no significant trend could be demonstrated. Continuation of the practice of reprocessing carcasses appears justified.

scholarly journals Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1947-1952 ◽  
Author(s):  
Liping Kou ◽  
Yaguang Luo ◽  
Wu Ding ◽  
Xinghua Liu ◽  
William Conway
Keyword(s):  
Water Treatment ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Modified Atmosphere ◽  
Hot Water Treatment ◽  
Table Grapes ◽  
Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

scholarly journals Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Jeong-Eun Hyun ◽  
Ji-Yeon Kim ◽  
Eun-Mi Kim ◽  
Jong-Chan Kim ◽  
Sun-Young Lee
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Color Index ◽  
Visual Quality ◽  
Microbial Populations ◽  
Diospyros Kaki ◽  
Visual Appearance ◽  
Different Temperatures ◽  
Yeasts And Molds

This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

Microbial Quality of Cool Water Washed Shell Eggs

2005 ◽  
Vol 4 (12) ◽  
pp. 938-943 ◽  
Author(s):  
D.R. Jones . ◽  
M.T. Musgrove . ◽  
A.B. Caudill . ◽  
P.A. Curtis . ◽  
J.K. Northcutt .
Keyword(s):  
Microbial Quality ◽  
Cool Water ◽  
Shell Eggs

scholarly journals Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

2018 ◽  
Vol 2018 ◽  
pp. 1-4
Author(s):  
Rausan Zamir ◽  
A. B. M. Nazmul Islam ◽  
Anisur Rahman ◽  
Sunzid Ahmed ◽  
M. Omar Faruque
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Dhaka City ◽  
Hygiene Practices ◽  
Yeasts And Molds ◽  
Potential Human Health ◽  
Date Fruits

It is evident that date fruits provide a wide variety of essential nutrients which impart potential human health benefits. In Bangladesh, the popularity of date and its consumption surge few-fold during Ramadan among Muslims owing to the profound emotion related to religious belief that breaking of dawn-to-dusk fasting with dates is fulfilling a Sunnah. The present study aimed to explore the microbiological quality of the five most popular fresh date samples (Nagal, Dhapas, Boroi, Morium, and Tunisia) purchased from different locations of Dhaka City, Bangladesh. Among 25 samples tested, 23 were observed to carry 3.30-5.65 Log CFU/gm aerobic bacteria and 3.30-5.36 Log CFU/gm yeasts and molds population. Coliform bacteria and Escherichia coli were not found in any of the samples analyzed in this study. However, except Nagal and Boroi from Mohammadpur and Mirpur, respectively, none of the samples were found safe to consume according to the microbiological grade recommended by Woolworths Quality Assurance Standard (WQAS), 2009, as fresh dates with microbial load can cause food poisoning or even foodborne intoxication. Date samples with less or no processing is responsible for this contamination which can be subsided and eliminated by appropriate handling and hygiene practices during postharvest processing.

Microbial Quality of Fresh Potatoes: Effect of Minimal Processing

1997 ◽  
Vol 60 (7) ◽  
pp. 863-866 ◽  
Author(s):  
GURBUZ GUNES ◽  
DON F. SPLITTSTOESSER ◽  
CHANG Y. LEE
Keyword(s):  
Microbial Population ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Microbial Populations ◽  
Acid Mixture ◽  
Modified Atmosphere ◽  
Minimal Processing ◽  
Vibrio Fluvialis ◽  
Pseudomonas Species

Fresh-cut potatoes were treated with an antibrowning solution (l-cysteine-citric acid mixture) and chlorine solutions, and then packaged under a modified atmosphere. The effect of these treatments on the microbiology of the potatoes was evaluated. Dipping the potato strips in sodium hypochlorite solutions (100 and 300 ppm) resulted in higher microbial populations during the storage period, while potatoes treated with the antibrowning solution combined with modified-atmosphere packaging showed only a slight increase. Modified-atmosphere packaging had no significant-effect on the microbial population compared to nonpackaged samples. The predominant organisms were Pseudomonas fluorescens, along with other Pseudomonas species, and Vibrio fluvialis.

scholarly journals Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

2021 ◽  
Vol 66 (2) ◽  
pp. 165-179
Author(s):  
Mutiat Balogun ◽  
Samson Oyeyinka ◽  
Fausat Kolawole ◽  
Adegbola Dauda ◽  
Aisha Abdulmalik
Keyword(s):  
Storage Period ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Sensory Properties ◽  
Microbial Quality ◽  
Physical Chemical ◽  
Swelling Capacity ◽  
Sensory Qualities ◽  
L Value

Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality.

Sign in / Sign up

Export Citation Format

Share Document