Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

A Survey of the Microbiological Quality of Kangaroo Carcasses Processed for Human Consumption in Two Processing Plants in Queensland, Australia

2007 ◽  
Vol 70 (5) ◽  
pp. 1249-1251 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
BIXING HUANG ◽  
ED STUTTARD
Keyword(s):  
Significant Relationship ◽  
Microbiological Quality ◽  
Plate Count ◽  
Human Consumption ◽  
E Coli ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

An investigation of the microbiological quality of kangaroo carcasses at two Queensland processing plants was carried out. A total of 836 whole muscle samples were taken, 801 from plant A and 35 from plant B. Samples were analyzed for aerobic bacteria, Escherichia coli, and Salmonella. The mean adjusted aerobic plate count (APC) was 2.8 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 4.2, 4.9, and 6.4 log CFU/g, respectively. The maximum number of bacteria recovered was 6.5 log CFU/g. E. coli was detected in 13.9% of samples, for which the adjusted mean was 0.7 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 1.4, 2.0, and 3.0 log CFU/g, respectively. Salmonella was detected in 0.84% of samples. There was no significant relationship (P < 0.05) between season and APC or E. coli count. There was a significant relationship (P < 0.001) between Salmonella prevalence and summer. The microbiological quality of Queensland kangaroo carcasses is similar to that obtained during other excision-based studies of kangaroo, wild boar, and beef carcasses.

scholarly journals Antibiogram Profiling and Thermal Inactivation of Staphylococcus aureus and Escherichia coli Isolated from Milk of Dharan, Nepal

2020 ◽  
pp. 81-87
Author(s):  
Susmita Phattepuri ◽  
Prince Subba ◽  
Arjun Ghimire ◽  
Shiv Nandan Sah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Thermal Inactivation ◽  
Total Coliform ◽  
Plate Count ◽  
Diffusion Method ◽  
E Coli ◽  
Coliform Count ◽  
Z Value ◽  
D Values

Milk is an excellent medium for the growth of many bacteria. This study aimed to determine antibiotic profiling and thermal inactivation of Staphylococcus aureus and Escherichia coli isolated from raw milk of Dharan. Total viable count, total Staphylococcal count, and total coliform count were carried out by conventional microbiological methods. Identification was done on the basis of Gram staining and biochemical tests. The antibiotic susceptibility test of the isolates carried out by the modified Kirby-Baur disc diffusion method. Thermal inactivation of S. aureus and E. coli were carried out by subjecting to thermal treatment in a water bath. Total plate count ranged from 204×104 CFU/mL to 332×105 CFU/mL. Total staphylococcal count and total coliform count ranged from 14×105 CFU/mL to 8×106 CFU/mL and 11×104 CFU/mL to 3×106 CFU/mL respectively. S. aureus showed an increasing resistance patterns towards Ampicillin, Cefotixin, Carbenicillin and Cefotaxime. Ciprofloxacin, Erythromycin, Amikacin, Gentamycin, Azithromycin, and Chloramphenicol were found to be effective against S. aureus. All the E. coli isolates were resistant to Ampicillin and least resistant to Cefotixin. Chloramphenicol, Amikacin, Azithromycin, and Nalidixic acid were found highly effective to E. coli. The D-values for S. aureus at 56°C, 58°C and 60°C were 1.36 min, 1.19 min, and 1.09 min respectively. The Z-value was 14.92°C. While D-values were obtained as 0.98 min, 0.75 min, and 0.57 min for E. coli at 56° C, 58° C and 60° C respectively, and Z-value was 9.75° C. Hence, S. aureus was found to be more heat resistant than E. coli.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry†

1996 ◽  
Vol 59 (7) ◽  
pp. 778-780 ◽  
Author(s):  
KELLY J. KARR ◽  
ELIZABETH A. E. BOYLE ◽  
CURTIS L. KASTNER ◽  
JAMES L. MARSDEN ◽  
RANDALL K. PHEBUS ◽  
...  
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Beef Industry ◽  
Salmonella Spp ◽  
Testing Procedures ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Reported Data ◽  
Microbiological Analyses

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter jejuni/coli, total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended With Soy Protein After 3 and 10 Days of Refrigerated Storage1,2

1978 ◽  
Vol 41 (8) ◽  
pp. 647-653 ◽  
Author(s):  
JAMES F. FOSTER ◽  
RICHARD C. HUNDERFUND ◽  
JAMES L. FOWLER ◽  
JOHN T. FRUIN ◽  
LINDA S. GUTHERTZ
Keyword(s):  
Soy Protein ◽  
Ground Beef ◽  
Microbial Populations ◽  
Plate Count ◽  
Most Probable Number ◽  
Bacterial Populations ◽  
Probable Number ◽  
Fecal Streptococcus ◽  
Large Numbers ◽  
Aerobic Plate Count

A survey of the microbial populations of 31 samples of ground beef (GB), textured soy protein (TSP), and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was done. Analyses included aerobic plate count (APC), psychrotrophic plate count (PPC), coliform Most Probable Number (CMPN) and plate determinations (CPC), Escherichia coli MPN (EMPN) and plate determinations (EPC), Staphylococcus aureus MPN, and fecal streptococcus plate count. Statistical analyses of data from the enumeration procedures showed significant increases in the total microbial flora after 10 days of storage. PPCs were significantly higher than APCs. CMPNs were significantly higher than CPCs for GB and SGB. The EMPNs were significantly higher than EPCs in SGB only. These products contained a variety of microorganisms many in large numbers; however if properly handled and cooked before consumption, these products should present no public health problems.

scholarly journals Bacterial Analysis of Different Types of Milk (Pasteurized, Unpasteurized and Raw Milk) Consumed in Kathmandu Valley

2018 ◽  
Vol 4 ◽  
pp. 32-38 ◽  
Author(s):  
Sarda Acharya ◽  
Nabin Kishor Bimali ◽  
Soni Shrestha ◽  
Binod Lekhak
Keyword(s):  
Raw Milk ◽  
Total Coliform ◽  
Plate Count ◽  
Kathmandu Valley ◽  
E Coli ◽  
Coliform Count ◽  
Total Plate Count ◽  
Standard Guideline ◽  
Different Types ◽  
The Mean

Objectives: The presence of pathogenic bacteria in milk is the major public health concern resulting in food borne illness. The aim of this study is to determine the microbial quality of three different types of milk consumed in Kathmandu Valley with respect to the acceptable standard guideline and measure the antibiotic susceptibility pattern of the Escherichia coli and Staphylococcus aureus isolates.Methods: A total of 66 samples (16 pasteurized, 25 unpasteurized and 25 raw milk) were collected from various sites of Kathmandu Valley. Those samples were subjected for total plate count and total coliform count by pour plate method. Furthermore, identification was made for the presence of E. coli and S. aureus with biochemical tests.Results: The mean total plate count (TPC) of pasteurized, unpasteurized and raw milk was 1.2X106 cfu/ml, 2.3 X 107 cfu/ml and 2.0 X 107 cfu/ml respectively. And, the mean total coliform count (TCC) of pasteurized, unpasteurized and raw milk was 2.9 X 104cfu/ml, 6.3 X 105 cfu/ml and 1.6 X 105 cfu/ ml respectively. Coliforms were detected in 50%, 84% and 56% of the pasteurized, unpasteurized and raw milk sample respectively. E. coli and S. aureus were isolated from 18.8% and 12.5% of pasteurized, 40% and 16% of unpasteurized and 20% and 24% of the raw milk samples respectively. Among total E. coli isolates (n=18), 16.7% were susceptible to ampicillin whereas 100% isolates were susceptible to other tested antibiotics. Similarly, 33.3% and 66.7% of the isolated S. aureus were susceptible to penicillin and cefoxitin respectively, whereas all S. aureus isolates were sensitive to all other antibiotics.Conclusion: The mean value of TPC and TCC of pasteurized and raw milk exceed the standard guideline by FDA. Higher total plate count and presence of coliforms (also E. coli) and S. aureus in this study necessitates the close monitoring of the pasteurization process and post pasteurization process (packaging, transportation, storage etc.).  

Inhibition of Growth of Pathogenic Bacteria in Raw Milk by Legume Protein Esters

2011 ◽  
Vol 74 (9) ◽  
pp. 1475-1481 ◽  
Author(s):  
SAMIR MAHGOUB ◽  
ALI OSMAN ◽  
MAHMOUD SITOHY
Keyword(s):  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Soybean Protein ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Coliform Count ◽  
Legume Proteins ◽  
Aerobic Plate Count

Protein isolates from soybean and chickpea, as well as their methylated esters, were tested for their inhibitory action against the propagation of pathogenic bacteria in raw milk during its storage either at room temperature or under refrigeration. Raw milk was inoculated with a mixed culture of Listeria monocytogenes Scott A and Salmonella enterica serovar Enteritidis strain PT4 at ca. 2 log CFU ml−1. Aerobic plate count, coliform count, and presumptive E. coli in raw milk treated with esterified legume proteins were inhibited by 2 to 3 log relative to a control after 6 to 8 days of storage at 4°C. At room temperature, bacterial populations (aerobic plate count, coliform count, and presumptive E. coli) in raw milk treated with esterified legume proteins were inhibited by ca. 1.5 to 1.6 log relative to the control after 12 h. Supplementation of raw milk with esterified soybean protein could significantly inhibit the counts of the two inoculated pathogens (L. monocytogenes Scott A and Salmonella Enteritidis PT4), which were initially inoculated at ca. 2 log CFU ml−1, by ca. 2.4 log and 1.6 log CFU ml−1, respectively, on day 8 of storage under cold conditions. Corresponding reductions amounting to 2.7 and 1.8 log CFU ml−1 were observed after 12 h of storage at room temperature. Supplementation of raw milk with esterified soybean protein (0.5%) reduced the maximum level of titratable acidity to 0.21 and maintained the pH level at 6.4 after 8 days of storage under cold conditions as compared with 4 days for untreated raw milk. Similar results were observed when raw milk was stored at room temperature for 10 h.

scholarly journals The Efficacy of Lactic Acid Immersion as an Antimicrobial Intervention in Beef Sub-Primal Fabrication

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. E Casas
Keyword(s):  
Lactic Acid ◽  
Total Coliform ◽  
Food Microbiology ◽  
Plate Count ◽  
E Coli ◽  
Before And After ◽  
Plate Counts ◽  
Microbial Analysis ◽  
Aerobic Plate Count ◽  
Antimicrobial Intervention

ObjectivesTo perform an in-plant validation of a lactic acid immersion (2–5%) intervention in 6 different subprimals on the fabrication floor.Materials and MethodsSwab samples (n = 324) were taken before and after intervention application from six different processing lines. Each subprimal had a 500 cm2 area swabbed using sterile materials. Each repetition included 18 samples per line, 9 before and 9 after intervention, for a total of 108 samples per repetition. Swab samples were immediately chilled and shipped overnight to the TTU Food Microbiology laboratory for microbial analysis. Samples were stomached at 230 rpm for 30 s and for each subprimal, 3 individual samples were composited into one. Serial dilutions were performed and 1ml of each composite was plated onto Enterobacteriaceae, aerobic plate count, Escherichia coli and coliform Petrifilms in duplicate. Counts were transformed into LogCFU/cm2 and statistical analysis was performed to determine differences between before and after treatment samples with a 0.05 probability threshold.ResultsMicrobial counts of all four microorganisms evaluated were significantly reduced (P < 0.05) after the lactic acid immersion (2–5%) intervention application in subprimals. Total coliform counts before and after treatment were 0.31 and 0.06 LogCFU/cm2, respectively. Enterobacteriaceae counts in the subprimals were in average 0.40 LogCFU/cm2 before interventions and 0.06 LogCFU/cm2 after intervention application. Overall aerobic plate counts were 1.77 LogCFU/cm2 before intervention and 1.14 LogCFU/cm2 after intervention. Generic E. coli counts after intervention were lower than the detection limit (< 1 CFU/20 cm2).ConclusionBased on data collected, it is reasonable to conclude that the lactic acid immersion intervention is effective in reducing common microbial indicators on subprimals inside the fabrication floor, improving the safety of the product.

Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

1996 ◽  
Vol 59 (2) ◽  
pp. 127-135 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Hot Water ◽  
Plate Count ◽  
Water Spray ◽  
Bacterial Populations ◽  
E Coli ◽  
Beef Carcasses ◽  
Aerobic Plate Count ◽  
Contamination Levels ◽  
Initial Contamination ◽  
Temperature Water

Three separate studies were conducted to determine the effectiveness of various temperature water spray washes (Wt), wash and steam combinations (WtS), and vacuum and wash combinations (VWt) for reducing fecal bacteria on sheep and beef carcasses. Wt of 15.6, 54.4, and 82.2°C were administered to sheep carcasses contaminated with feces, using a hand-held spray nozzle. Initial carcass bacterial populations of approximately 2.5, 4, and 6 log CFU/cm2 were subjected to all wash combinations. W82.2 and W82.2S reduced 6 log CFU/cm2 bacterial populations as much as 4.0 log cycles. When carcasses were subjected to WtS and W82.2, the initial contamination levels (4 and 6 log CFU/cm2) had little effect on final bacterial levels (2.7 to 3.3 log CFU/cm2). However, uninoculated carcasses with initial bacterial populations of 2.5 log CFU/cm2 experienced a 1.5-log-cycle reduction when subjected to WtS and W82.2. It is possible that hydration of a carcass before and during interventions affords some protection to bacteria. The next study used a commercial carcass washer to apply a hot water (72°C), low pressure (20 psi) wash in combination with a high pressure (125 psi), warm water (30°C) wash (W72/30). Reductions on beef of 2.7, 3.3, and 3.4 log cycles for aerobic plate count (APC), coliforms, and E. coli populations, respectively, were observed. When a commercial steam-vacuum was used in conjunction with W72/30, reductions of 3.1, 4.2, and 4.3 log cycles for APC, coliforms, and E. coli populations, respectively, were achieved. Implementation of these interventions could reduce the amount of trimming needed on carcass-processing lines and would increase the microbial safety of beef carcasses.

In-Plant Evaluation of a Lactic Acid Treatment for Reduction of Bacteria on Chilled Beef Carcasses†

2001 ◽  
Vol 64 (5) ◽  
pp. 738-740 ◽  
Author(s):  
A. CASTILLO ◽  
L. M. LUCIA ◽  
I. MERCADO ◽  
G. R. ACUFF
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Surface Region ◽  
Total Coliform ◽  
Hot Water ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Time Of Application ◽  
Beef Carcasses

The effectiveness of a lactic acid treatment consisting of spraying a 4% l-lactic acid solution (55°C at source) on chilled beef carcasses to reduce bacterial populations was tested in a commercial slaughter environment. All carcasses had been treated with a proprietary decontamination treatment composed of a hot water spray followed by a lactic acid spray prior to chilling. Bacterial groups used to indicate reductions included aerobic plate count (APC), total coliform count, and Escherichia coli count, and samples were examined from the brisket, the clod, and the neck regions of 40 untreated and 40 treated carcass sides. Depending on the carcass surface region, APCs were reduced by 3.0 to 3.3 log cycles. Log coliform and E. coli counts were consistently reduced to undetectable levels. The small reductions observed for coliforms are attributable to counts on untreated carcasses already being near the lower detection limit of the counting method. The percentage of samples with detectable numbers of coliforms (positive samples) on untreated carcasses ranged from 52.5 to 92.5%, while 0.0% of the samples collected from treated carcasses contained detectable coliforms. Percent E. coli-positive samples ranged from 7.5 to 30.0% on untreated carcasses and 0.0% after treatment of carcass sides. These results indicate that a hot lactic acid spray with increased concentration and time of application may be effectively implemented for an additional decontamination treatment of chilled beef carcasses prior to fabrication.

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 &lt; 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.

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