A Survey of the Bacteriological Quality of Preroasted Peanut, Almond, Cashew, Hazelnut, and Brazil Nut Kernels Received into Three Australian Nut-Processing Facilities over a Period of 3 Years

2008 ◽  
Vol 71 (2) ◽  
pp. 402-404 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
BIXING HUANG ◽  
ED STUTTARD
Keyword(s):  
Health Concern ◽  
Plate Count ◽  
Brazil Nut ◽  
E Coli ◽  
Brazil Nuts ◽  
Bacteriological Quality ◽  
Kernel Quality ◽  
Plating Method ◽  
Aerobic Plate Count

There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate count, and 921 samples for Salmonella and Escherichia coli. The 921 samples included 653 peanut, 100 cashew, 60 almond, 60 Brazil nut, and 48 hazelnut kernels. There was no E. coli detected in any sample. Salmonella subsp. II (Fremantle) was detected in one raw almond sample. The aerobic plate count percentages of positive samples with counts above the detection level of the plating method used (100 CFU/g) for peanuts, almonds, cashews, hazelnuts, and Brazil nuts were 84, 78, 74, 50, and 45%, respectively. Of the samples containing more than this detection limit, the means were 4.5, 4.4, 3.1, 2.5, and 3.8 log CFU/g respectively. Although roasted kernel quality was not within the scope of this survey, raw microbial bioload would be expected to reduce on roasting. The bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and Brazil nut kernels received into nut-processing facilities in Australia does not appear to suggest a public health concern.

scholarly journals Bacteriological quality of sliced fruits sold at road site in Maiduguri, Borno State

2015 ◽  
Vol 4 (2) ◽  
pp. 236-242
Author(s):  
IA Allamin ◽  
MB Borkoma ◽  
M Ibu Abbas ◽  
MA Wazin
Keyword(s):  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Bacterial Isolate ◽  
Plate Count ◽  
Food Hygiene ◽  
Bacteriological Quality ◽  
Count Range ◽  
Fresh Cut ◽  
Aerobic Plate Count

The study was conducted to assess the bacteriological quality of sliced fruits, Fresh cut fruits collected from different stationary vendors in Maiduguri metropolis and were analysed to determine their bacteriological quality. All samples examined were contaminated with bacteria load. The Total aerobic plate count (TAPC) range from 1.8x105 – 3.4x105 for pawpaw, 1.9x105- 6.8x105 for pineapple and 1.5x105- 5.1x105 for watermelon, Likewise Total coliforms count range from 1.0x104 – 2.0x104 for pawpaw, 1.0x104- 3.8x104 for pineapple and 1.0x105- 4.6x104 for watermelon. The bacterial isolate were identified as Staphylococcus aureus, E.coli, Pseudomonas, Shigella sp. and Salmonella sp. The results obtained shows that sliced fruits sold in Maiduguri metropolis are habited by pathogenic bacteria. Therefore educating our fruit vendors on food hygiene, adequate packaging/covering of fruits on display for sale and washing of fruits before consumption is recommended. DOI: http://dx.doi.org/10.3126/ije.v4i2.12645 International Journal of Environment Vol.4(2) 2015: 236-242

Bacteriological Profile of Raw, Frozen Chicken Nuggets

2008 ◽  
Vol 71 (3) ◽  
pp. 613-615 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
GARY A. DYKES ◽  
BIXING HUANG ◽  
NARELLE FEGAN ◽  
ED STUTTARD
Keyword(s):  
Plate Count ◽  
Chicken Nuggets ◽  
E Coli ◽  
Bacteriological Profile ◽  
Processing Facility ◽  
Plate Counts ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Number Of Bacteria

The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P < 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

Fate of Enterohemorrhagic Escherichia coli O157: H7 in Commercial Mayonnaise

1994 ◽  
Vol 57 (9) ◽  
pp. 780-783 ◽  
Author(s):  
TONG ZHAO ◽  
MICHAEL P. DOYLE
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Health Concern ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Initial Ph ◽  
Contaminated Food ◽  
Aerobic Plate Count ◽  
Mold And Yeast

The fate of enterohemorrhagic Escherichia coli O157:H7 was determined in three different lots of commercial mayonnaise, including four different samples from a lot implicated in an outbreak of E. coli O157:H7 infection. The initial pH of the products ranged from 3.6 to 3.9. Products were inoculated with 6.5 × 103 E. coli O157:H7/g and incubated at 5 or 20°C. Escherichia coli O157:H7 did not grow at either temperature but survived for 34 to 55 days at 5°C and for 8 to 21 days at 20°C, depending on the lot. Survival was greatest in real mayonnaise purchased at retail among six mayonnaise samples which included a reduced calorie mayonnaise. Escherichia coli O157:H7 populations decreased between 2- and 100-fold by 3 weeks at 5°C, and between 10- and 1,000-fold by 7 days at 20°C. There was little or no change in pH (<0.1 unit), aerobic plate count, mold and yeast count or Lactobacillus count (< 1 log10 CFU/g) for the duration of the study. Commercial mayonnaise manufactured under good manufacturing practices is not a public health concern. Abusive handling of mayonnaise resulting in cross-contamination with E. coli O157:H7-contaminated food or contamination by an infected foodhandler is the principal basis for concern.

A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia

2006 ◽  
Vol 69 (5) ◽  
pp. 1113-1117 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
E Coli ◽  
The Third ◽  
Beef Carcasses ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci ◽  
Campylobacter Spp

The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n = 1,155) sampled at 27 slaughter establishments had a mean aerobic plate count (at 25°C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the carcasses, with a mean count of −0.8 log CFU/cm2 for positive samples. On samples from 24 boning (fabrication) plants (n = 1,082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of samples with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1,082 boneless samples. Salmonella was isolated from 0 of 1,155 carcasses and from 1 of 1,082 samples of boneless product. No Campylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef samples, and positive samples had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

scholarly journals Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat

1993 ◽  
Vol 56 (6) ◽  
pp. 545-547 ◽  
Author(s):  
RUDOLPH D. ELLENDER ◽  
SANDRA L. SHARP ◽  
PAUL G. COMAR ◽  
ROBERT P. TETTLETON
Keyword(s):  
Room Temperature ◽  
Plate Count ◽  
Standard Methods ◽  
Rapid Methods ◽  
Bacteriological Quality ◽  
Plate Counts ◽  
Two Temperatures ◽  
Aerobic Plate Count

The standard methods plate count (SMPC) of frozen crabmeat samples was compared with counts of two alternative aerobic plate count methods (Redigel, Petrifilm). The differences in counts were compared after incubation at two temperatures (35°C and room temperature; RT) and three intervals of time (24, 48, and 72 h). No statistical differences were found when the time of analysis or the method of analysis was compared. However, differences were observed within SMPC values and within Petrifilm plate count values when RT was compared to 35°C, Redigel plate counts at RT and 35°C were not significantly different. The results suggest that seafood plants could use the Redigel media, incubate samples at room temperature for 48 h, and furnish data comparable to SMPC.

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

2018 ◽  
Vol 81 (3) ◽  
pp. 490-496 ◽  
Author(s):  
Yangjin Jung ◽  
Christopher L. Rupert ◽  
Benjamin Chapman ◽  
Anna C. S. Porto Fett ◽  
John B. Luchansky
Keyword(s):  
Escherichia Coli ◽  
North Carolina ◽  
Real Time ◽  
Shiga Toxin ◽  
Real Time Pcr ◽  
Plate Count ◽  
Pcr Assay ◽  
E Coli ◽  
Aerobic Plate Count

ABSTRACT In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin–producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher (P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin–producing E. coli by using a BAX system real-time PCR assay. No significant (P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method (P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.

Microbiological Load and Zoonotic Agents in Beef Mortadella from Addis Ababa City Supermarkets

2015 ◽  
Vol 78 (5) ◽  
pp. 1043-1045 ◽  
Author(s):  
ADEM HIKO ◽  
GOBENA AMENI ◽  
NINA LANGKABEL ◽  
REINHARD FRIES
Keyword(s):  
Escherichia Coli ◽  
Shelf Life ◽  
Microbial Contamination ◽  
Addis Ababa ◽  
Plate Count ◽  
E Coli ◽  
Aerobic Plate Count

Processing changes the meat ecosystem and, hence, has an impact on the microbiological load and quality of the product. Microbial contamination decreases shelf life and, if a pathogen is present, increases the risk of zoonoses in humans. The aim of this study was to assess the microbiological load, including zoonotic agents, in ready-to-eat beef mortadella from Ethiopian supermarkets. A total of 119 samples from 8 supermarkets in Addis Ababa City (Ethiopia) were examined for aerobic plate count, Enterobacteriaceae, Salmonella, and Escherichia coli. An overall mean of 4.0 log for aerobic plate count and 2.2 log for Enterobacteriaceae was observed. The Salmonella prevalence was 0.8%. An overall E. coli prevalence of 29% (range, 13 to 53%) was observed at individual supermarkets.

scholarly journals Physicochemical and Bacteriological Quality of Public Swimming Pools in the Tamale Metropolis, Ghana

J ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 236-249
Author(s):  
Umar Farouk Mustapha ◽  
Seth Mensah Abobi ◽  
Gerard Quarcoo
Keyword(s):  
Staphylococcus Aureus ◽  
Heterotrophic Bacteria ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Health Concern ◽  
Swimming Pools ◽  
E Coli ◽  
Bacteriological Quality ◽  
Tamale Metropolis

The study focused on the physicochemical and bacteriological quality of public swimming pools in the Tamale Metropolis. Physicochemical properties such as pH, temperature, and conductivity, and bacteria counts—including total coliform, faecal coliform, Escherichia coli (E. coli), Staphylococcus aureus, and total heterotrophic bacteria—were analyzed for their conformity with required health standards. The results obtained were analyzed using Student t test and compared with World Health Organization (WHO) and Environmental Protection Agency (EPA) standards for safe recreational and drinking water. The highest and the lowest temperatures were recorded in April (32.53 °C) and February (28.16 °C), respectively. The lowest and the highest mean pH values were 4.04 and 6.13, which were below acceptable standards. The conductivity level varied from 469.1563 µS cm−1 to 928.1563 µS cm−1. While the pH did not conform to acceptable standards, temperature and conductivity were within the EPA and/or the WHO acceptable limits. The total coliform (TC) expressed in colony-forming units per 100 mL ranged from 0 to 397 (cfu/100 mL), faecal coliform (FC) 0 to196 cfu/100 mL, E. coli 0 to 52 cfu/100 mL, Staphylococcus aureus (S. aureus) 8 to 27 cfu/100 mL, and Total Heterotrophic Bacteria (THB) 44 to 197 (cfu/mL). TC, FC, E. coli, S. aureus, and THB counts in most of the samples complied with the bacteriological standards. However, the bacterial loads increased and exceeded the WHO and/or EPA standards as the number of bathers increased. Besides, there were positive correlations between physicochemical parameters such as temperature, pH, and bacterial loads. Most parameters studied met the acceptable standards of recreational water stipulated by the WHO and EPA. However, the presence of pathogenic organisms in the recreational waters at any point in time should be treated as a public health concern, and hence a call for routine monitoring and inspection of public swimming pools in the Tamale Metropolis.

The Microbiological Quality of Ice Used to Cool Drinks and Ready-to-Eat Food from Retail and Catering Premises in the United Kingdom

2000 ◽  
Vol 63 (1) ◽  
pp. 78-82 ◽  
Author(s):  
GORDON NICHOLS ◽  
IAIN GILLESPIE ◽  
JOHN de LOUVOIS
Keyword(s):  
Microbiological Quality ◽  
Commercial Production ◽  
Plate Count ◽  
E Coli ◽  
The United Kingdom ◽  
Melt Water ◽  
Aerobic Plate Count ◽  
The Uk ◽  
Quality Evidence

A survey of 4,346 samples of ice from retail and catering premises examined 3,528 samples (81%) used to cool drinks and 144 samples (3%) from food displays. For 674 samples (15%), the origin was not recorded. Most samples of ice used to cool drinks or ready-to-eat food on displays did not contain coliforms, Escherichia coli, or enterococci. Of the ice used to cool drinks, 9% contained coliforms, 1% E. coli, and 1% enterococci in excess of 102 CFU/100 ml, and 11% had an aerobic plate count at 37°C in excess of 103 CFU/ml. The microbiological quality of ice used to cool drinks was poorer when melt water was present in the ice buckets. Ice used in food displays was more contaminated than ice used to cool drinks, with 23% containing coliforms, 5% E. coli, and 8% enterococci at 102 CFU/100 ml or more. Twenty-nine percent of samples had an aerobic plate count greater than 103 CFU/ml. Ice that had been used to cool shellfish was of a lower microbiological quality than samples used to cool ready-to-eat fish, salads, or dairy produce. Samples of ice produced in commercial production facilities were of higher microbiological quality than samples of ice that were not. The microbiological quality of ice was dependent on the type of use, the type of premises, and the type and place of production. Although most ice samples were of acceptable microbiological quality, evidence from this study suggests that the microbiological quality of ice prepared and used at certain premises in the UK is a cause for concern.

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