Use of Chemical Sanitizers To Reduce Microbial Populations and Maintain Quality of Whole and Fresh-Cut Cantaloupe†

2009 ◽  
Vol 72 (12) ◽  
pp. 2453-2460 ◽  
Author(s):  
XUETONG FAN ◽  
BASSAM A. ANNOUS ◽  
LINDSEY A. KESKINEN ◽  
JAMES P. MATTHEIS
Keyword(s):  
Bacterial Population ◽  
Soluble Solids ◽  
Plate Count ◽  
Sodium Chlorite ◽  
Log Reduction ◽  
Plate Counts ◽  
Fresh Cut ◽  
Aerobic Plate Count ◽  
Native Microflora

Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were submerged in water, 180 ppm of chlorine, acidified calcium sulfate (ACS: 1.2% Safe2O-ACS50), 1,000 ppm of acidified sodium chlorite (ASC), 80 ppm of peroxyacetic acid (PAA), and a combination of ACS and PAA for 10 min. Although only ASC and the combination of ACS and PAA significantly reduced the aerobic plate count of samples taken from the surface of whole cantaloupe (compared with samples taken from cantaloupe submerged in water only), all treatments reduced yeast and mold counts on the whole cantaloupe. However, none of the treatments of whole cantaloupes consistently reduced yeast and mold counts for the samples of fresh-cut cantaloupes. The aerobic plate counts for fresh-cut cantaloupe were reduced by 1 to 2 log CFU/g by sanitization of whole fruit with ASC, ACS, and the combination of ACS and PAA. The low bacterial population on the fresh-cut fruit was maintained during 14 days of storage at 4°C. All treatments had a limited effect on the population of Salmonella, achieving no more than a 1.5-log reduction of the pathogen inoculated on the surface of the whole cantaloupes. Salmonella was nondetectable via direct plating (with a detection limit of 0.4 log CFU/g) in fresh-cut cantaloupes prepared from whole cantaloupes treated with any of the sanitizers. However, after enrichment, Salmonella often was detectable. Color, texture, soluble solids, pH, ascorbic acid, and drip loss of cut cantaloupes were not consistently affected by any of the whole-fruit treatments. Overall, treatments of whole cantaloupe with ASC, ACS, and the combination of ACS and PAA at the concentrations tested permitted a significant reduction in Salmonella and native microflora of whole and cut fruit; however, Salmonella still could be found in cut cantaloupes from all treatments.

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 Evaluation of Some Luncheon Meats in the Canadian Retail Market

1977 ◽  
Vol 40 (6) ◽  
pp. 382-384 ◽  
Author(s):  
C. L. DUITSCHAEVER
Keyword(s):  
Plate Count ◽  
Public Health Significance ◽  
High Incidence ◽  
Retail Outlets ◽  
Plate Counts ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Bacteriological Evaluation

Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, salmonellae, and enterococci. Bacteria of public health significance were not a problem except for a high incidence of enterococci in all samples. S. aureus counts exceeded 1000/g in 20% of 30 positive samples out of a total of 159 samples. Total aerobic plate counts exceeded 5,000,000/g in 46.5% of the samples. Wide variation in bacteriological quality of the products between manufacturers was found.

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.

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.

Microbiological Properties of Hard-Cooked Eggs in a Citric Acid-Based Preservative Solution

1985 ◽  
Vol 48 (3) ◽  
pp. 252-256 ◽  
Author(s):  
J. R. FISCHER ◽  
D. L. FLETCHER ◽  
N. A. COX ◽  
J. S. BAILEY
Keyword(s):  
Citric Acid ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Plate Count ◽  
Test Organisms ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
The Individual ◽  
And Staphylococcus Aureus

Hard-cooked and peeled eggs were placed in .5, .75 or 1.0% citric acid solutions (with .2% sodium benzoate) and held at 4°C for 30 d (experiment 1), or in .75% acid and held at 4°C for 21 d (experiment 2) to allow equilibration. Following equilibration, the solutions were sampled for pH and total plate counts and then inoculated with either 10 or 10,000 cells each of Salmonella typhimurium, Yersinia enterocolitica, Escherichia coli and Staphylococcus aureus. The eggs were stored for an additional 10 d at 4°C (experiment 1) or for 10 and 24 d at either 1.2, 7.2 or 12.8°C (experiment 2) before sampling for pH, aerobic plate count, total Enterobacteriaceae and each of the individual inoculated test organisms. No growth was detected in the solutions following the 30- and 21-d equilibration periods. The .75% citric acid solution was adequate in reducing the bacterial population and retarding growth of the inoculated organisms. Storage temperature appeared to have little influence on growth of inoculated organisms. Results indicate that the microbiological quality of hard-cooked eggs stored in citric acid based solutions was more dependent on acid concentration than on temperature in resisting bacterial growth following potential recontamination.

Combination of Hot-Water Surface Pasteurization of Whole Fruit and Low-Dose Gamma Irradiation of Fresh-Cut Cantaloupe†

2006 ◽  
Vol 69 (4) ◽  
pp. 912-919 ◽  
Author(s):  
XUETONG FAN ◽  
BASSAM A. ANNOUS ◽  
KIMBERLY J. B. SOKORAI ◽  
ANGELA BURKE ◽  
JAMES P. MATTHEIS
Keyword(s):  
Water Surface ◽  
Low Dose ◽  
Tap Water ◽  
Hot Water ◽  
Soluble Solids ◽  
Microbial Load ◽  
Dose Irradiation ◽  
Fresh Cut ◽  
Native Microflora

Improvements in methods for disinfecting fresh-cut cantaloupe could reduce spoilage losses and reduce the risk of food-borne illness from human pathogen contamination. The objective of this study was to investigate the feasibility of using hot-water treatment in combination with low-dose irradiation to reduce native microbial populations while maintaining the quality of fresh-cut cantaloupe. Whole cantaloupes were washed in tap water at 20 or 76°C for 3 min. Fresh-cut cantaloupe cubes, prepared from the washed fruit, were then packaged in clamshell containers, and half the samples were exposed to 0.5 kGy of gamma radiation. Native microflora populations and sensory qualities were evaluated during the subsequent 7 days of storage at 4°C. The hot-water surface pasteurization reduced the microflora population by 3.3 log on the surface of whole fruits, resulting in a lower microbial load on the fresh-cut cubes compared with cubes cut from fruit treated with cold water. Irradiation of cubes prepared from untreated fruit to an absorbed dose of 0.5 kGy achieved a low microbial load similar to that of cubes prepared from hot-water-treated fruit. The combination of the two treatments was able to further reduce the microflora population. During storage, the headspace atmosphere of the packages was not significantly influenced by any of the treatments. Color, titratable acidity, pH, ascorbic acid, firmness, and drip loss were not consistently affected by treatment with irradiation, hot water, or the combination of the two. Cubes prepared from hot-water-treated whole fruit had slightly lower soluble solids content. The combination of hot-water pasteurization of whole cantaloupe and low-dose irradiation of packaged fresh-cut melon can reduce the population of native microflora while maintaining the quality of this product.

The Microbiological Quality of Honey as Determined by Aerobic Colony Counts

1993 ◽  
Vol 56 (4) ◽  
pp. 336-337 ◽  
Author(s):  
JOSEP SERRA BONVEHI ◽  
ROSSEND ESCOLÁ JORDÁ
Keyword(s):  
Membrane Filter ◽  
Microbiological Quality ◽  
Plate Count ◽  
Filter Method ◽  
Filter Methods ◽  
Plate Counts ◽  
Multifloral Honey ◽  
Plate Count Method ◽  
Membrane Filter Method

The number of mesophilic aerobic colonies was determined in 72 samples of mono- and multifloral honey from various sources by the plate count and the membrane filter methods. The presence of motile colonies made the plate counts unreliable. The microorganism producing these colonies was identified as Bacillus alvei. Colony counts could only be carried out in 27 of the samples when using the plate count method, while with the membrane filter method the number of colonies was counted in all the samples.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

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