Microbiological Quality of Ready-to-Eat Food Served in Schools in Wales, United Kingdom

2009 ◽  
Vol 72 (1) ◽  
pp. 197-201 ◽  
Author(s):  
R. J. MELDRUM ◽  
P. T. MANNION ◽  
J. GARSIDE ◽  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Laboratory Service ◽  
The United Kingdom ◽  
Quality Of Food

A survey of the general microbiological quality of ready-to-eat food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of ready-to-eat food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of food available in Wales, the food sampled from schools was of relatively better microbiological quality.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

Microbiological Evaluation of Retail Ground Beef: Centralized and Traditional Preparation1

1976 ◽  
Vol 39 (3) ◽  
pp. 179-183 ◽  
Author(s):  
J. G. SHOUP ◽  
J. L. OBLINGER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Fat Content ◽  
Prepared Sample ◽  
Traditionally Prepared ◽  
Yeasts And Molds

An evaluation of the microbiological quality of retail ground beef prepared in a centralized operation (which has nearly statewide distribution) and in four local stores was undertaken. Forty retail samples were analyzed for total aerobes (22 C and 35 C), yeasts and molds, Clostridium perfringens, Staphylococcus aureus, total coliforms, Escherichia coli, enterococci, Salmonella, and fat content. Products prepared in the centralized operation exhibited trends toward better microbiological quality than that of traditionally prepared products. Salmonella screening of the samples resulted in the identification of S. infantis in one traditionally prepared sample.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings

1986 ◽  
Vol 49 (8) ◽  
pp. 621-622 ◽  
Author(s):  
DONALD W. WARBURTON ◽  
KARL F. WEISS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Colony Count ◽  
Bacteriological Quality

A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.

scholarly journals Hepatitis in dialysis units in the United Kingdom: a Public Health Laboratory Service Survey

1981 ◽  
Vol 87 (3) ◽  
pp. 443-451 ◽  
Author(s):  
S. Polakoff
Keyword(s):  
Public Health ◽  
United Kingdom ◽  
Hepatitis B ◽  
Prospective Study ◽  
Type B ◽  
Single Patient ◽  
Hepatitis Viruses ◽  
Laboratory Service ◽  
The United Kingdom ◽  
A Prospective Study

SummaryA prospective study of hepatitis that began in 1968 and continues to include more than half the dialysis units in the United Kingdom shows that type B infection has been completely controlled in such units since the last outbreak ended in 1973. Though occasionally a single patient has developed hepatitis B surface antigenaemia in the course of dialysis or after transplantation, the infection has not spread to other patients or staff in the survey units.A detailed analysis of the results in 1974–75 shows clustering of patients with raised aminotransferase levels in about one-fifth of the units but, unlike past outbreaks of hepatitis B, these clusters are not accompanied by clinical hepatitis among staff. The possibility that some of the clusters are caused by hepatitis viruses other than type A or B is discussed. It is concluded that, when reliable tests for type non-A non-B infections become available, the continued existence of the survey will allow prompt assessment of any viral hepatitis problems that may still exist in UK units.

Microbiological Quality of Frozen Cream-Type Pies Sold in Canada

1983 ◽  
Vol 46 (1) ◽  
pp. 34-40 ◽  
Author(s):  
E. C. D. TODD ◽  
G. A. JARVIS ◽  
K. F. WEISS ◽  
G. W. RIEDEL ◽  
S. CHARBONNEAU
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
The United States ◽  
National Guidelines ◽  
E Coli ◽  
Yeasts And Molds

Ten types of frozen cream-type pies, manufactured in Canada and imported from the United States, were analyzed for aerobic colony counts, yeasts and molds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. The variations in counts depended more on the manufacturer than on the type of pie and the ingredients used. Five of the 465 examined pies had an excess of 105 aerobic colony counts/g, whereas the median value for all the pies examined was between 102 and 103 CFU/g. E. coli and S. aureus were present in few pies, mainly made by one manufacturer, but there was no correlation between high aerobic colony counts and these organisms. Salmonella was not found in any of the pies. Percentage distributions of the estimated ‘population’ of pies available nationally at the time of the survey were statistically determined. These were then compared with suggested national guidelines in the form of a three-class acceptance plan based on United States surveys and desirable manufacturing practices. These indicate that pies should contain aerobic colony counts of <50,000/g, yeast and mold counts of <500/g, S. aureus counts of <100/g, coliform counts of <50/g, E. coli counts of <10/g, and no Salmonella. Three of the six manufacturers would have had an estimated 5.4 to 32.6% of lots in excess of the guidelines at the time of the survey.

Bacteriological Survey of Frozen Meat Ravioli Produced at Establishments Under Federal Inspection

1983 ◽  
Vol 46 (8) ◽  
pp. 710-713
Author(s):  
DOUGLAS F. CAMPBELL ◽  
MARTHA Y. WORKMAN ◽  
GEORGE W. KRUMM ◽  
RALPH W. JOHNSTON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Microbiological Quality ◽  
Slow Freezing ◽  
Geometric Means ◽  
E Coli ◽  
Plate Counts ◽  
Product Sets

During visits to 20 federally inspected establishments producing meat ravioli, 577 production line samples and 480 finished product units were collected for bacteriological analyses. Four types of finished, packaged ravioli were encountered: (a) whole ravioli boiled at least 5 min; (b) raw pasta stuffed with a cooked filling; (c) only the meat component cooked; and (d) uncooked ravioli. The microbiological quality of frozen ravioli was affected more by the filling than the pasta. Slow freezing resulted in increased bacterial levels in the finished product. For the boiled ravioli, 100% of the finished product sets contained less than 50 coliforms per g, four of five sets had less than one Escherichia coli per g, and 100% had fewer than one Staphylococcus aureus per g. Four of five sets of packaged boiled ravioli had aerobic plate counts (APC) of less than 10,000 per g. For the raw pasta with a cooked filling-type ravioli, the geometric means of 9 sets were: coliforms, 47 per g; E. coli, 6.7 per g; S. aureus, 10 per g; and APC, 170,000 per g. For the ravioli with only the meat component cooked, the geometric means of 27 sets were: coliforms, 190 per g; E. coli, 1.8 per g; S. aureus, 3.9 per g; and APC, 300,000 per g. For uncooked ravioli, the geometric means of 7 sets were: coliforms, 490 per g; E. coli, 19 per g; S. aureus, 5.7 per g; and APC, 690,000 per g. Only one finished ravioli unit in 480 contained Salmonella.

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

scholarly journals The microbiological quality of seven large commercial private water supplies in the United Kingdom

2007 ◽  
Vol 5 (4) ◽  
pp. 523-538 ◽  
Author(s):  
D. Kay ◽  
A. P. Wyn-Jones ◽  
C. M. Stapleton ◽  
L. Fewtrell ◽  
M. D. Wyer ◽  
...  
Keyword(s):  
Public Health ◽  
Water Quality ◽  
United Kingdom ◽  
Food Production ◽  
Potable Water ◽  
Microbiological Quality ◽  
Raw Water ◽  
Water Supplies ◽  
The United Kingdom ◽  
The Uk

Some 1% of the UK population derives their potable water from 140,000 private water supplies (PWSs) regulated by Local Authorities. The overwhelming majority of these are very small domestic supplies serving a single property or a small number of properties. Treatment for such supplies is rudimentary or non-existent and their microbiological quality has been shown to be poor in every published study to date. Private water supplies serving commercial enterprises such as hotels, restaurants, food production premises and factories are more frequently treated and subject to closer regulation in the United Kingdom. As a result, it has been assumed that these larger commercial supplies are less likely to experience elevated faecal indicator and pathogen concentrations at the consumer tap which have been observed at small domestic supplies. This paper reports on intensive monitoring at seven commercial private water supplies (six of which were treated) spread throughout the UK serving hotels, holiday parks and food production enterprises. Daily sampling of ‘potable’ water, both at the consumer tap and using large volume filtration for Giardia and Cryptosporidium spp. was conducted over two six week periods in the spring and autumn of 2000. This allowed the effects of short term episodic peaks in faecal indicator and pathogen concentration to be quantified. All the supplies experienced intermittent pathogen presence and only one, a chlorinated deep borehole supply, fully complied with UK water quality regulations during both periods of sampling. Poor microbiological water quality typically followed periods of heavy rainfall. This suggests that the design and installation of such systems should be undertaken only after the likely range of raw water quality has been characterised, which requires a thorough understanding of the effects of flow and seasonality on raw water quality. There is no reason to suspect that the monitored sites are uncharacteristic of other commercial supplies and the results reinforce public health concerns related to domestic supplies. Furthermore, the pattern of contamination is highly episodic, commonly lasting only a few days. Thus, the relatively infrequent regulatory monitoring of such supplies would be unlikely to identify the poor water quality episodes and does not provide the data necessary for public health protection. Although some statistical relationship was found between faecal indicator organisms and the presence of pathogens, the use of FIOs in assessments of regulatory compliance may not always provide a reliable measure of public health risk, i.e. indicator absence does not preclude pathogen presence. The results of this study suggest that a risk assessment system similar to the WHO ‘Water Safety Planning’ approach might offer a more appropriate regulatory paradigm for private water supplies.

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