Partitioning of External and Internal Bacteria Carried by Broiler Chickens before Processing†

2007 ◽  
Vol 70 (9) ◽  
pp. 2056-2062 ◽  
Author(s):  
J. A. CASON ◽  
A. HINTON ◽  
J. K. NORTHCUTT ◽  
R. J. BUHR ◽  
K. D. INGRAM ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Pathogenic Bacteria ◽  
The Other ◽  
Most Probable Number ◽  
Processing Plant ◽  
Probable Number ◽  
E Coli ◽  
Sampling Locations ◽  
Peptone Water ◽  
Commercial Processing

Broiler chickens from the loading dock of a commercial processing plant were sampled to determine the incidence and counts of coliforms, Escherichia coli, and pathogenic bacteria. Feathers were removed by hand from ten 6-week-old chickens from each of seven different flocks and rinsed in 400 ml of 0.1% peptone water. Heads and feet were removed and rinsed, and the picked carcass was also rinsed, each in 200 ml. The ceca, colon, and crop were aseptically removed and stomached separately in 100 ml of peptone water. Campylobacter was present in six of the seven flocks. Salmonella was isolated from 50 of the 70 carcasses, with at least 2 positive carcasses in each flock, and five-tube most-probable-number (MPN) assays were performed on positive samples. Significantly (P < 0.05) more coliforms and E. coli were found in the ceca than in the feathers, which in turn carried more than the other samples, but total external and internal counts were roughly equivalent. Counts of Campylobacter were higher in the ceca and colon than in the other samples. Salmonella was isolated in external samples from 46 of the 50 positive carcasses compared with 26 positive internal samples or 17 positives in the ceca alone. The total MPN of Salmonella was approximately equivalent in all samples, indicating that contamination was distributed through all external and internal sampling locations. Salmonella-positive samples did not carry higher counts of coliforms or E. coli, and there were no significant correlations between the indicators and pathogens in any sample. Campylobacter numbers in the ceca were correlated with Campylobacter numbers in the feathers and colon, but Salmonella numbers in those samples were not correlated. The pattern of bacterial contamination before processing is complex and highly variable.

scholarly journals Most Probable Number of Escherichia Coli in Fresh Milk at KPSP Ijen Makmur, Licin Sub-District, Banyuwangi

2021 ◽  
Vol 4 (2) ◽  
pp. 207
Author(s):  
Achmad Arby Wijaya ◽  
Iwan Sahrial Hamid ◽  
Maya Nurwartanti Yunita ◽  
Wiwiek Tyasningsih ◽  
Ratih Novita Praja
Keyword(s):  
Escherichia Coli ◽  
Total Sample ◽  
Cow Milk ◽  
Most Probable Number ◽  
Methyl Red ◽  
Probable Number ◽  
E Coli ◽  
Fresh Milk ◽  
Peptone Water ◽  
Mpn Test

The study aimed to identify the total number of E. coli used in fresh cow milk in KPSP Ijen Makmur. The sample was used by as many as 16 samples from a group of cattle farmers. E. coli analyzed using Most Probable Number (MPN), 3 series of tubes. Before continuing the MPN test the milk must be diluted, 25 ml of milk was poured into the dilution of the 225ml peptone water buffered then homogenized for 2 minutes. MPN consist of presumptive coliform test if positive was found of gas and was cloudy, presumptive faecal coliform test positive was found in the gas and was cloudy, confirmed E.coli test if there was a black colony with or metallic green, continued by a biochemical test with red ring-positive Indole, Methyl Red positive the color is red, negative Voges Paskauer if there is no change in color, and negative citrate will turn green. Results showed that from the 16 samples of fresh milk used there were 7 samples of fresh milk that exceeded the contamination limit E. coli or < 3 apm /ml. Conclusion, number of E. coli in fresh milk at KPSP Ijen Makmur 43.75% of the total sample exceeded maximum contamination.

scholarly journals Uji Bakteriologis pada Minuman Air Tebu yang Dijual di Pinggiran Jalan Khatib Sulaiman Kota Padang

2015 ◽  
Vol 4 (3) ◽  
Author(s):  
Dewi Oktavia Djasmi ◽  
Roslaili Rasyid ◽  
Eliza Anas
Keyword(s):  
Sugar Cane ◽  
Pathogenic Bacteria ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Index Method ◽  
Probable Number ◽  
E Coli ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Mpn Test

Abstrak Higinitas penjual dan sanitasi lingkungan yang kurang bersih memungkinkan minuman tebu terkontaminasi oleh bakteri patogen. Lokasi penjualan minuman tebu pinggiran jalan yang terbanyak terletak di jalan Khatib Sulaiman kota Padang. Tujuan penelitian ini adalah menentukan kualitas minuman tebu apakah sesuai dengan persyaratanmikrobiologi.  Penelitian ini bersifat deskriptif dengan menggunakan metode indeks Most Probable Number (MPN) di bagian Mikrobiologi Fakultas Kedokteran Universitas Andalas Padang. Sampel pada penelitian ini adalah seluruh penjual minuman tebu yang ada, yaitu sepuluh minuman tebu yang berasal dari lima pedagang. Sepuluh sampel terdiridari lima minuman tebu yang dicampur es dan lima minuman tebu yang tidak dicampur es. Pemeriksaan MPN yang telah dilakukan terdiri dari dua tes, yaitu: tes presumtif dan tes konfirmatif. Hasilnya adalah seluruh sampel positif mengandung bakteri Coliform dan E. coli. Kesimpulan dari penelitian ini adalah air tebu yang dijual di pinggiran jalan Khatib Sulaiman Padang belum memenuhi standar kelayakan konsumsi secara bakteriologis dan terdapat perbedaan indeks MPN antara minuman tebu yang dicampur es dengan yang tidak dicampur es.Kata kunci: tes MPN, air tebu, hygiene Abstract Pathogenic bacteria can contaminate the sugar cane juice by the less hygiene and environmental sanitation of the sellers. There are a lot of people selling sugar cane juice in Padang, mostly in Khatib Sulaiman. The objective of this study was to determine the quality of the sugar cane juice accordance to microbiological requirements. This descriptive study was using the most probable number (MPN) index method and conducted in Microbiology Laboratory of Medical Faculty, Andalas University Padang.The sample in this study is all of sellers, which is ten cane juices fromfive sellers. Ten samples consists of five sugar cane water with ice and sugar cane water without ice MPN test was done by two tests, the presumptive test and the confirmative test. The result showed that all samples contained coliform bacteria and E.coli. The conclusion of this study is sugarca ne juice which is sold on roadside of Khatib Sulaiman is not worthy to microbiological standards for consumption and there is a difference between the MPN index sugar cane water with ice and sugar cane without ice.Keywords: MPN test, cane juice, hygiene

Coliform, Escherichia coli, and Salmonellae Concentrations in a Multiple-Tank, Counterflow Poultry Scalder

2000 ◽  
Vol 63 (9) ◽  
pp. 1184-1188 ◽  
Author(s):  
J. A. CASON ◽  
A. HINTON ◽  
K. D. INGRAM
Keyword(s):  
Escherichia Coli ◽  
Water Samples ◽  
Geometric Mean ◽  
Most Probable Number ◽  
Processing Plant ◽  
Probable Number ◽  
E Coli ◽  
Commercial Broiler ◽  
Processing Line ◽  
Pass Through

Scald water samples from a commercial broiler processing plant were tested for coliforms, Escherichia coli, and salmonellae to evaluate the numbers of suspended bacteria in a multiple-tank, counterflow scalder. Water samples were taken from each of three tanks on 8 different days after 6-week-old broilers had been processed for 8 h. Coliforms and E. coli were counted using Petrifilm, and the most probable number (MPN) of salmonellae was determined both in water samples and in rinses of defeathered carcasses that were removed from the processing line immediately after taking the water samples. Mean coliform concentrations in tanks 1, 2, and 3 (the last tank that carcasses pass through before being defeathered) were 3.4, 2.0, and 1.2 log10(CFU/ml), respectively. E. coli concentrations followed the same pattern with means of 3.2, 1.5, and 0.8 in tanks 1, 2, and 3, respectively, with significant differences (P &lt; 0.02) in the concentrations of both coliforms and E. coli between the tanks. Sixteen of 24 scald-water samples were positive for salmonellae with a geometric mean of 10.9 MPN/100 ml in the positive samples. Salmonellae were isolated from seven of eight water samples from both tanks 1 and 2, but in only two of eight water samples from tank 3, the last tank that carcasses pass through. It appears that most bacteria removed from carcasses during scalding are washed off during the early part of scalding.

scholarly journals Keberadaan bakteri patogen pada sampel pangan jajanan anak sekolah dasar di Pulau Sapeken, Sumenep, Jawa Timur

2019 ◽  
Vol 23 (2) ◽  
pp. 68 ◽  
Author(s):  
Ivani Dayanara ◽  
Retno Kawuri ◽  
Dwi Ariani Yulihastuti
Keyword(s):  
Escherichia Coli ◽  
School Children ◽  
Pathogenic Bacteria ◽  
Microbial Contamination ◽  
Plate Count ◽  
Most Probable Number ◽  
Bacillus Sp ◽  
Probable Number ◽  
Safety Testing ◽  
E Coli

School children snacks are food that is found and routinely consumed by children in the school environment.Good and healthy food must be free from hazardous and toxic materials, such as microbial contamination,chemicals and other materials. The consumed food must meet the microbial contamination requirementsbased on SNI (Standar Nasional Indonesia) safety testing. Pathogenic bacteria still a serious problem invarious countries including Indonesia, since they are capable of causing foodborne diseases. Sapeken Islandis located in Sapeken Village, Sapeken District, Sumenep Regency, East Java Province. The purpose of thestudy was to determine the presence of pathogenic bacteria in samples of snacks for school children onSapeken Island. The method used was the Most Probable Number (MPN) for Escherichia coli, Test Numberof Bacillus sp., Test Number of Staphyllococcus sp., Identification of Salmonella, and Total Plate Count(TPC). The test results obtained in the MPN of Escherichia coli included SD M (9.9 ± 3.8) MPN / g, SD 5(8.68 ± 2.73) MPN / g, SD IT (5.08 ± 0.66) MPN / g, and SD 4 (4.26 ± 2.44) MPN / g exceed the SNI limit.JURNAL BIOLOGI UDAYANA 23(2): 60-71 P ISSN: 1410-5292 E ISSN: 2599-285661The results of JPT E. coli in snack empek-empek at SD I and SD 2, and JPT E. coli ojek in all elementaryschools is <3 MPN / g. The results of the empek-empek and ojek samples in all elementary schools for alltests with the parameter number Bacillus sp. is <1 x 103, the number of Staphylococcus sp. is <1 x 102,Salmonella identification is negative, TPC is <1 x 105 CFU / g. The conclusion of the study is snack forschool children (empek-empek) and ojek on Sapeken Island does not contain contamination of pathogenicbacteria Escherichia coli, Bacillus sp., Staphylococcus sp., Salmonella identification, and TPC, except forthe JPT E. coli test on empek empek in SD M, SD 5, SD IT and SD 4 that exceed SNI limits.

Verifying Apple Cider Plant Sanitation and Hazard Analysis Critical Control Point Programs: Choice of Indicator Bacteria and Testing Methods

1999 ◽  
Vol 62 (8) ◽  
pp. 887-893 ◽  
Author(s):  
MEGAN M. LANG ◽  
STEVEN C. INGHAM ◽  
BARBARA H. INGHAM
Keyword(s):  
Quantitative Methods ◽  
Hazard Analysis ◽  
Control Point ◽  
Most Probable Number ◽  
Good Survival ◽  
Processing Plant ◽  
Probable Number ◽  
Apple Cider ◽  
E Coli ◽  
Critical Control Point

The objectives of this study were (i) to evaluate the survival of coliforms, Escherichia coli, and enterococci in refrigerated apple cider; (ii) to develop simple and inexpensive presumptive methods for detection of these bacteria; (iii) to perform a field survey to determine the prevalence of these bacteria on apples and in apple cider; and (iv) based on our results, to recommend the most useful of these three indicator groups for use in verifying apple cider processing plant sanitation and hazard analysis critical control point (HACCP) programs. Eight of 10 coliform strains (5 E. coli, 1 Enterobacter aerogenes, and 2 Klebsiella spp.) inoculated into preservative-free apple cider (pH 3.4, 13.3° Brix) survived well at 4°C for 6 days (≤3.0 log10 CFU/ml decrease). Of 21 enterococci strains (Enterococcus faecalis, E. faecium, and E. durans), only 2 E. durans and 3 E. faecium strains survived well. Simple broth-based colorimetric methods were developed that detected the presence of ∼10 cells of coliforms or enterococci. In three field studies, samples of unwashed apples (drops and picked), washed apples, and freshly pressed cider were presumptively analyzed for total coliforms, E. coli, and enterococci using qualitative and/or quantitative methods. Drop apples were more likely than picked apples to be contaminated with E. coli (26.7% vs. 0%) and enterococci (20% vs. 0%). Washing had little effect on coliform populations and in one field study was associated with increased numbers. Total coliform populations in cider ranged from &lt;1 CFU/ml to &gt;738 most probable number/ml, depending on the enumeration method used and the sample origin. E. coli was not recovered from washed apples or cider, but enterococci were present on 13% of washed apple samples. The qualitative coliform method successfully detected these bacteria on apples and in cider. Based on its exclusively fecal origin, good survival in apple cider, and association with drop apples, we conclude that E. coli is the most useful organism for verifying apple cider sanitation and HACCP programs.

Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat1

1981 ◽  
Vol 44 (2) ◽  
pp. 139-143 ◽  
Author(s):  
G. A. MCKINLEY ◽  
J. S. AVENS
Keyword(s):  
Plate Count ◽  
Most Probable Number ◽  
Processing Plant ◽  
Microbial Quality ◽  
Probable Number ◽  
E Coli ◽  
Turkey Meat ◽  
Aerobic Plate Count ◽  
Meat Samples

The microbial quality of ground and comminuted turkey meat was examined using raw meat and meat after two cooking times. Eight triplicate samples were obtained from a commercial processing plant over an 8-month period and analyzed for aerobic plate count (APC), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella. The APC for 29%of the raw ground and 0% of the raw comminuted turkey meat samples was greater than 5.0 × 106/g. Raw ground and comminuted meat yielded a mean coliform most probable number (MPN) of 2.2 × 102 and 6.2 × 102/g respectively. Mean E. coli MPNs per gram were 12 for raw ground and 49 for raw comminuted meat. Twenty-five percent of the 24 raw ground samples, and 46% of the comminuted samples exceeded 50 E. coli MPN/g. S aureus was isolated from 25% of the raw ground and 54% of raw comminuted samples. Salmonellae were isolated from 8% of the raw ground samples and 12% of raw comminuted samples. C. perfringens was isolated from 50 and 55% of 40 ground and 40 comminuted meat samples, respectively. Cooking reduced the microbial numbers and isolation frequency from all samples.

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Wanda Aulya ◽  
Fadhliani Fadhliani ◽  
Vivi Mardina
Keyword(s):  
Drinking Water ◽  
Fecal Coliform ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Inspection Method ◽  
Sample Number ◽  
Probable Number ◽  
Fecal Coliform Bacteria

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

scholarly journals Lessons from a large outbreak of Escherichia coli O157[ratio ]H7 infections: insights into the infectious dose and method of widespread contamination of hamburger patties

1999 ◽  
Vol 122 (2) ◽  
pp. 185-192 ◽  
Author(s):  
J. TUTTLE ◽  
T. GOMEZ ◽  
M. P. DOYLE ◽  
J. G. WELLS ◽  
T. ZHAO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ground Beef ◽  
Most Probable Number ◽  
Strong Argument ◽  
Probable Number ◽  
Infectious Dose ◽  
E Coli ◽  
Beef Patties ◽  
Large Outbreak ◽  
Microbiological Testing

Between November 1992 and February 1993, a large outbreak of Escherichia coli O157[ratio ]H7 infections occurred in the western USA and was associated with eating ground beef patties at restaurants of one fast-food chain. Restaurants that were epidemiologically linked with cases served patties produced on two consecutive dates; cultures of recalled ground beef patties produced on those dates yielded E. coli O157[ratio ]H7 strains indistinguishable from those isolated from patients, confirming the vehicle of illness. Seventy-six ground beef patty samples were cultured quantitatively for E. coli O157[ratio ]H7. The median most probable number of organisms was 1·5 per gram (range, <0·3–15) or 67·5 organisms per patty (range, <13·5–675). Correlation of the presence of E. coli O157[ratio ]H7 with other bacterial indicators yielded a significant association between coliform count and the presence of E. coli O157[ratio ]H7 (P=0·04). A meat traceback to investigate possible sources of contamination revealed cattle were probably initially colonized with E. coli O157[ratio ]H7, and that their slaughter caused surface contamination of meat, which once combined with meat from other sources, resulted in a large number of contaminated ground beef patties. Microbiological testing of meat from lots consumed by persons who became ill was suggestive of an infectious dose for E. coli O157[ratio ]H7 of fewer than 700 organisms. These findings present a strong argument for enforcing zero tolerance for this organism in processed food and for markedly decreasing contamination of raw ground beef. Process controls that incorporate microbiological testing of meat may assist these efforts.

scholarly journals Mechanically Ventilated Broiler Sheds: a Possible Source of Aerosolized Salmonella, Campylobacter, and Escherichia coli

2009 ◽  
Vol 75 (23) ◽  
pp. 7417-7425 ◽  
Author(s):  
H. N. Chinivasagam ◽  
T. Tran ◽  
L. Maddock ◽  
A. Gale ◽  
P. J. Blackall
Keyword(s):  
Escherichia Coli ◽  
Most Probable Number ◽  
Production Cycle ◽  
Airborne Bacteria ◽  
Probable Number ◽  
Mechanically Ventilated ◽  
The Public ◽  
E Coli ◽  
Poultry Farms ◽  
Low Levels

ABSTRACT This study assessed the levels of two key pathogens, Salmonella and Campylobacter, along with the indicator organism Escherichia coli in aerosols within and outside poultry sheds. The study ranged over a 3-year period on four poultry farms and consisted of six trials across the boiler production cycle of around 55 days. Weekly testing of litter and aerosols was carried out through the cycle. A key point that emerged is that the levels of airborne bacteria are linked to the levels of these bacteria in litter. This hypothesis was demonstrated by E. coli. The typical levels of E. coli in litter were ∼108 CFU g−1 and, as a consequence, were in the range of 102 to 104 CFU m−3 in aerosols, both inside and outside the shed. The external levels were always lower than the internal levels. Salmonella was only present intermittently in litter and at lower levels (103 to 105 most probable number [MPN] g−1) and consequently present only intermittently and at low levels in air inside (range of 0.65 to 4.4 MPN m−3) and once outside (2.3 MPN m−3). The Salmonella serovars isolated in litter were generally also isolated from aerosols and dust, with the Salmonella serovars Chester and Sofia being the dominant serovars across these interfaces. Campylobacter was detected late in the production cycle, in litter at levels of around 107 MPN g−1. Campylobacter was detected only once inside the shed and then at low levels of 2.2 MPN m−3. Thus, the public health risk from these organisms in poultry environments via the aerosol pathway is minimal.

Reduction of Microorganisms on Citrus Fruit Surfaces during Packinghouse Processing

1998 ◽  
Vol 61 (7) ◽  
pp. 903-906 ◽  
Author(s):  
STEVEN PAO ◽  
G. ELDON BROWN
Keyword(s):  
Test Organism ◽  
Citrus Fruit ◽  
Microbial Populations ◽  
Most Probable Number ◽  
Probable Number ◽  
E Coli ◽  
Plate Counts ◽  
High Level ◽  
Inoculation Study ◽  
Fruit Surface

Citrus fruit surface microbial populations were evaluated following various packingline processes of seven Florida commercial packinghouses. At each packinghouse, six fruits (oranges or tangerines) were collected at each of four sampling points. The sampling was conducted in duplicate; thus, 336 fruit were evaluated during this survey. Average aerobic plate counts and yeast and mold counts on fruit surfaces before washing were about 4.0 log CFU/cm2 and 3.3 log CFU/cm2, respectively, and were reduced to 2.1 log CFU/cm2 and 1.3 log CFU/cm2, respectively, by packinghouse processing. Waxing alone reduced the average fruit surface aerobic plate counts and coliform counts from 3.7 log CFU/cm2 and 35.2 most probable number (MPN)/cm2, respectively, to 2.6 log CFU/cm2 and 1.4 MPN/cm2. No Escherichia coli was recovered from fruit at the end of packinghouse processing, and no salmonellae were found on fruit during the entire processing. In an inoculation study to test the effect of packinghouse processes, test organism E. coli was applied to fruit to achieve a high level (4.8 log CFU/cm2) of contamination. The average E. coli count was reduced about 2.4 log cycles by washing and rinsing with potable water (40 psi, 25 °C) for about 30 s. The combination of washing and waxing significantly reduced the inoculated level of E. coli from 4.8 to 1.4 log CFU/cm2.

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