A Comparison of Different Processing Methods for Picked Blue Crab (Callinectes sapidus)

2005 ◽  
Vol 68 (2) ◽  
pp. 360-365 ◽  
Author(s):  
I. ARTHUR SENKEL ◽  
BEVERLY JOLBITADO ◽  
ERIN M. BUTLER ◽  
THOMAS E. RIPPEN
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Fecal Coliforms ◽  
Plate Count ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Meat Samples ◽  
Crab Meat ◽  
And Staphylococcus Aureus

Five methods for producing picked crab meat from cooked blue crab (Callinectes sapidus) were evaluated for internal food temperatures and bacterial numbers at various process points. Whole shell-on crabs, crab cores (“backed” crabs with carapace removed), and crab meat samples were analyzed for standard plate count, total coliforms, fecal coliforms, Escherichia coli, and Staphylococcus aureus. For three of the processes, crabs were backed and washed a substantial time before picking; one of the processes used an ice slush dip to cool cooked crabs. Except for a single crab sample, bacteria were not isolated from crab and core samples. Standard plate count, E. coli, and S. aureus in crab meat samples from the different processes were statistically the same. Bacterial numbers in fresh picked crab meat samples exposed to an ambient temperature of 20 to 21.1°C for 1.5 and 3.5 h and stored at 1°C for 3 to 4 days and 7 to 8 days did not significantly differ (P < 0.05).

Enumeration of Aerobic Plate Count and E. coli During Blue Crab Processing by Standard Methods, Petrifilm™, and Redigel™

1990 ◽  
Vol 53 (5) ◽  
pp. 423-424 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
MICHAEL W. MOODY
Keyword(s):  
Blue Crab ◽  
Microbiological Quality ◽  
Plate Count ◽  
Standard Methods ◽  
E Coli ◽  
Standard Plate Count ◽  
Microbiological Methods ◽  
Processing Plants ◽  
Standard Plate ◽  
Aerobic Plate Count

Blue crab (Callinectes sapidus) samples were collected from commercial processing plants in Louisiana and examined for microbiological quality. The major processing steps were evaluated for effects on aerobic plate count (APC) and for sources of E. coli. The reliability of simple in-plant rapid microbiological methods (Redigel™, Petrifilm™ standard plate count, and Petrifilm™ E. coli) was compared with that of standard methods. The APC increased significantly during overnight cooling prior to picking, and no consistent patterns of E. coli contamination were observed. There were no significant differences (p < 0.05) between the rapid and standard APC methods, and the rapid E. coli method appeared to be more sensitive for detecting E. coli than the standard method.

Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties

1997 ◽  
Vol 60 (8) ◽  
pp. 891-897 ◽  
Author(s):  
L. M. HUDSON ◽  
J. CHEN ◽  
A. R. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cottage Cheese ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Potential Hazard ◽  
Growth And Survival ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate

Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

Microbiological Quality of Shellfish-Growing Waters in Chesapeake Bay

1994 ◽  
Vol 57 (3) ◽  
pp. 229-234 ◽  
Author(s):  
TUU-JYI CHAI ◽  
TZYY-JAN HAN ◽  
RALPH R. COCKEY
Keyword(s):  
Escherichia Coli ◽  
Chesapeake Bay ◽  
Water Samples ◽  
Microbiological Quality ◽  
Geographic Area ◽  
Water Area ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Standard Plate Count ◽  
Standard Plate

A total of 338 water samples were collected at 20 stations from three geographically shellfish-growing areas in Chesapeake Bay from May to September 1989. Samples were examined for standard plate count, total coliforms, fecal coliforms, Escherichia coli and coliphages. Salinity, dissolved oxygen and temperature varied slightly with the depth, season, and geographic area of water samples. The geometric means of standard plate count for the three areas were 135, 355 and 275/ml, respectively. The range of means of fecal coliform for these areas was from <3 to 93/100 mi. Escherichia coli counts were also low with a range of <3 to 93/100 mi and a mean of < 3/100 mi. The growing water area adjacent to cropland was found to have higher bacterial counts than those of the other two areas. Levels of male-specific phages were very low. Results indicate that shellfish-growing waters in all three areas were of satisfactory bacteriological quality.

Microbiological Studies of Chesapeake Bay Soft-shell Clams (Mya arenaria)

1990 ◽  
Vol 53 (12) ◽  
pp. 1052-1057 ◽  
Author(s):  
TUU-JYI CHAI ◽  
TZYY-JAN HAN ◽  
RALPH R. COCKEY ◽  
PATRICIA C. HENRY
Keyword(s):  
Chesapeake Bay ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mya Arenaria ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Geometric Means ◽  
Standard Plate Count ◽  
Soft Shell ◽  
Standard Plate

A total of 472 samples of soft-shell clams (Mya arenaria), collected from three major clam harvest areas in the Chesapeake Bay and dockside check stations, was analyzed for standard plate count (SPC), total coliforms, fecal coliforms, Escherichia coli, and coliphages. SPC increased during the summer season. SPC geometric means of 2.6 × 104, 6.9 × 104, and 7.2 × 104/g, respectively, were found in three major harvest areas. Fecal coliforms remained relatively stable with geometric means of 30, 54, and 62/100 g. As seasonal temperatures increased, the total coliform geometric means declined slightly ranging from 1,500 to 6,300/100 g. E. coli means were low (< 27/100 g). The occurrence and levels of male-specific coliphages were also low and did not correlate with bacteriological quality. No significant microbiological quality difference was found between soft-shell clams sampled from harvest waters and check stations. Results indicate that the microbiological quality of soft-shell clams either at harvest or check stations was satisfactory.

Vibrio vulnificus and Indicator Bacteria in Shellstock and Commercially Processed Oysters from the Gulf Coast

1992 ◽  
Vol 55 (9) ◽  
pp. 667-671 ◽  
Author(s):  
ANGELA D. RUPLE ◽  
DAVID W. COOK
Keyword(s):  
Vibrio Vulnificus ◽  
Gulf Coast ◽  
Indicator Bacteria ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Processed Meats ◽  
Standard Plate Count ◽  
Processing Plants ◽  
Standard Plate ◽  
Unit Reduction

Fifty-one interstate shipments of shellstock oysters were sampled at processing plants and examined bacteriologically for Vibrio vulnificus, fecal coliforms, Escherichia coli, and standard plate count. The occurrence of V. vulnificus in the oysters was seasonal with low numbers during the winter and levels frequently exceeding 110,000/g during the summer. The numbers of V. vulnificus correlated (p < 0.01) with fecal coliform levels in the oysters and with water temperatures in the harvest areas. Normal commercial processing did not significantly (p > 0.05) reduce the levels of V. vulnificus or indicator bacteria in the oyster meats. However, storage of the processed meats in containers packed on ice usually produced a one-log and two-log unit reduction in numbers of V. vulnificus after 3 and 7 d, respectively.

scholarly journals Microbial Assessment and Prevalence of Foodborne Pathogens in Natural Cheeses in Japan

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Firew Kassa Esho ◽  
Budbazar Enkhtuya ◽  
Akiko Kusumoto ◽  
Keiko Kawamoto
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Pcr Amplification ◽  
International Standards ◽  
Plate Count ◽  
Ionization Time ◽  
E Coli ◽  
Standard Plate Count ◽  
Production And Consumption ◽  
Standard Plate

The production and consumption of domestic natural cheese in Japan is increasing year by year. More than ninety percent of domestic natural cheese is produced in Hokkaido region of Japan, while information on its quality and safety related to foodborne pathogens is limited. To assess the microbiological safety of domestic natural cheese, a total of 126 natural cheese samples produced in Hokkaido were collected from December, 2012, to July, 2013. In addition to standard plate count (SPC) and coliform counts, the prevalence study of three pathogens (Listeria monocytogenes, pathogenicEscherichia coli, andSalmonellaspp.) was performed on each sample. Real-time PCR and matrix-assisted laser desorption-ionization time-of-flight mass spectrometer methods were employed for identification of presumptive pathogens. Coliform was detected in 25 samples (19.8%) with a minimum of 25 cfu/g and a maximum of more than 3.0 × 106 cfu/g.Salmonellaspp. andL. monocytogeneswere not isolated from any of the samples. Only one sample (0.80%) showed positive PCR amplification foripaHgene suggesting possible contamination of enteroinvasiveE. coliorShigellain this product. Overall results indicate that natural cheeses produced in Hokkaido region were satisfactory microbiological quality according to existing international standards.

Treatment of slaughterhouse effluent using an anaerobic filter

1991 ◽  
Vol 18 (3) ◽  
pp. 436-445 ◽  
Author(s):  
J. T. Harrison ◽  
T. Viraraghavan ◽  
H. Sommerstad
Keyword(s):  
Retention Time ◽  
Pilot Scale ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Anaerobic Filter ◽  
Standard Plate Count ◽  
Effluent Flow Rate ◽  
Solids Retention ◽  
Standard Plate ◽  
And Performance

A pilot-scale study was conducted to evaluate the treatment performance of an upflow anaerobic filter (AF) on a slaughterhouse effluent. The effluent flow rate through the AF was changed for seven treatment trials, and performance was evaluated by the amount of COD removed. The COD removals ranged between 37% and 77% and were related to the reciprocal of the hydraulic retention time, in accordance with the Young and McCarty empirical model. The COD removals in this study were less in comparison to other similar AF studies, and factors attributed to this included low solids retention time and reactor design. The average removals of total coliforms, fecal coliforms, fecal streptococci, and standard plate count densities through the AF were 29%, 18%, 95%, and 65% respectively. The average methane content of the biogas was 71%. The methane yields ranged between 0.19 and 0.23 (m3 STP/kg COD removed). Tracer results showed that effluent flow through the AF was predominately completely mixed. Key words: anaerobic filter, slaughterhouse effluent, media, indicator microorganisms, treatment, methane.

Pyruvate as an Indicator of Quality in Grading Nonfat Dry Milk1

1982 ◽  
Vol 45 (6) ◽  
pp. 561-565 ◽  
Author(s):  
R. T. MARSHALL ◽  
Y. H. LEE ◽  
B. L. O'BRIEN ◽  
W. A. MOATS
Keyword(s):  
Geometric Mean ◽  
Regression Line ◽  
Skim Milk ◽  
Plate Count ◽  
Department Of Agriculture ◽  
Standard Plate Count ◽  
Geometric Average ◽  
Dry Milk ◽  
Standard Plate ◽  
Microscopic Count

Samples of skim milk and nonfat dry milk (NDM) made from it were collected, paired and tested for pyruvate concentration, [P], and Direct Microscopic count (DMC). The skim milk was tested for Standard Plate Count (SPC) and Psychrotrophic Plate Count (PPC). The geometric average DMC of skim milk was more than three times higher than that of the paired NDM samples. However, [P] of NDM was not significantly different from that of the skim milk. Although [P] of skim milk was poorly correlated with SPC and PPC, r = .31 and .26, respectively, it was relatively well correlated with DMC, r = .64. Data were widely dispersed around the regression line when [P] was ≤ 4.0 mg/L. However, [P] increased rapidly when DMCs were > 106/ml. A limit of 10 mg/L of [P] in NDM reconstituted 1:9 was chosen to represent the current U.S. Department of Agriculture Standard for DMC in NDM. This limit failed to classify about 10% of the samples correctly, assuming that each geometric mean DMC was correct. However, the probability that samples meeting the DMC standard would be rejected by the pyruvate test was quite low and the probability was moderate that samples which would be acceptable by the pyruvate test would be rejected by the DMC. For the latter, 28% of the samples having DMCs of ≥ 107/ml contained < 10 mg/L of pyruvate. No sample having ≥ 10 mg/L of pyruvate had a DMC of ≤ 107/ml. Pyruvate concentration in NDM did not change during storage at 5 or 32°C for 90 days.

Pressure-Induced Germination and Inactivation ofBacillus cereusSpores and Their Survival in Fresh Blue Crab Meat (Callinectes sapidus) During Storage

2008 ◽  
Vol 17 (3) ◽  
pp. 322-337 ◽  
Author(s):  
Kannapha Suklim ◽  
George J. Flick ◽  
Dianne Wall Bourne ◽  
L. Ankenman Granata ◽  
Joseph Eifert ◽  
...  
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Crab Meat

Evaluation of the 3M Dry Medium Culture Plate (Petrifilm™ SM) Method for Determining Numbers of Bacteria in Raw Milk1

1984 ◽  
Vol 47 (10) ◽  
pp. 753-755 ◽  
Author(s):  
R. E. GINN ◽  
V. S. PACKARD ◽  
T. L. FOX
Keyword(s):  
Cold Water ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Water Soluble ◽  
Gelling Agent ◽  
Plate Count ◽  
Suitable Alternative ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Indicator Dye

The 3M Company has developed a sample-ready system (Petrifilm ™ SM) for enumerating bacteria in milk and other food products. The testing unit consists of Standard Methods culture medium coated onto a base film and overlaid with a second film coated with a cold-water-soluble gelling agent and tetrazolium indicator dye. As such, the system is ready to accept samples of product. A pipette or 0.001-ml plate loop continuous pipetting syringe can be used for applying samples. In this study, both methods of sample addition were used and results compared with those of the Standard Plate Count (SPC) and standard Plate Loop (PL) methods for determining bacteria numbers in raw milk. In total, 108 samples were analyzed in duplicate by each of the four methods. The correlation coefficients (r) between the 3M-SPC and SPC, 3M-PL and PL, 3M-PL and SPC and PL and SPC were 0.946, 0.935, 0.941, and 0.974, respectively. Repeatability, as measured by mean log10 variance for duplicate determinations, was essentially the same for the four methods, and in all instances less than 0.005. The mean log10 differences between the SPC and 3M-SPC, and SPC and 3M-PL were, respectively, −0.177 and −0.168. The preceding statistical criteria suggest the Petrifilm™ SM method to be a suitable alternative to the SPC or the PL procedure.

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