scholarly journals UTILIZAÇÃO DE PESCADA (Macrodom ancylodon) DE BAIXO VALOR COMERCIAL NA OBTENÇÃO DE SURIMI PARA ELABORAÇÃO DE MOLDADO SABOR CAMARÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
MARIA REGINA S. PEIXOTO ◽  
CONSUELO L. SOUSA ◽  
ELENISE DA S. MOTA
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Fecal Coliforms ◽  
Sensorial Analysis ◽  
Caloric Value ◽  
Commercial Value ◽  
Processed Products ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

Foi utilizada “pescada gó” (Macrodon ancylodon) para a produção de surimi, o qual serviu de matériaprima para elaboração de “moldado sabor camarão”. A matériaprima e o produto foram caracterizados mediante determinações de umidade, proteínas, cinzas, lipídios, carboidratos e valor calórico. O pH encontrado na matériaprima foi de 6,9, indicando o seu estado de frescor. Todas as amostras foram submetidas a análises microbiológicas (Coliformes fecais, Salmonella e Staphylococcus aureus). O rendimento do surimi foi de 23,12%, obtendose na análise sensorial do produto aceitação de 89,6%. Os resultados encontrados demonstram que o surimi pode ser empregado como matériaprima de boa qualidade na elaboração de produtos processados a serem utilizados na alimentação humana, constituindose em alternativa viável para o aproveitamento do pescado de baixo valor comercial. Abstract “Fished gó" (Macrodon ancylodon) was utilized for the production of surimi, which served as raw material for molded flavor shrimp elaboration. The raw material and the products were characterized through determinations of humidity, proteins, ashes, lipids, carbohydrates and caloric value. The pH found in the raw material was of 6,9, indicating its state of coolness. All the samples were submitted to microbiological analyses (fecal Coliforms, Salmonella and Staphylococcus aureus). The product was evaluated by sensorial analysis, being verified acceptance of 89,6%. It also took place evaluation of the revenue of Surimi being obtained a good result (23,12%). The results found show that surimi can be applied as raw material of good quality on the elaboration of processed products to be used in human foods, constituting a possible alternative to make good use of low commercial value fishery.

scholarly journals INFLUÊNCIA DA COMPOSIÇÃO DA SALMOURA SOBRE OS PARÂMETROS FÍSICO-SENSORIAIS E MICROBIOLÓGICOS DE FILÉS DE PEITO DE FRANGO MARINADOS POR IMERSÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
ANNA CLAUDIA SIMAS PORTO ◽  
REGINA COELI DE OLIVEIRA TÔRRES ◽  
EUNICE CASSANEGO ILHA ◽  
MARILDE TEREZINHA BORDIGNON LUIZ ◽  
ERNANI SEBASTIÃO SANT’ANNA
Keyword(s):  
Staphylococcus Aureus ◽  
Weight Loss ◽  
Weight Gain ◽  
Isoelectric Point ◽  
Rosmarinus Officinalis ◽  
Raw Material ◽  
Highest Weight ◽  
Microbiological Parameters ◽  
Gain And Loss ◽  
And Staphylococcus Aureus

Avaliou-se a influência da composição da salmoura sobre os parâmetros físicosensoriais e microbiológicos de filés de peito de frango marinados por imersão. O experimento foi constituído por cinco formulações de salmoura. A proporção salmoura:frango foi de 2:1 (v/p). O processo de marinação ocorreu a temperatura de 5 C/12 horas, seguido de drenagem por 30 minutos. As amostras destinadas ao acompanhamento da vida de prateleira, 6 e 11 dias, foram armazenadas a 5 C. Foram avaliados ganho de peso durante a marinação e perda de peso no cozimento, sendo efetuadas determinação de pH, contagem de microrganismos aeróbios psicrotróficos, contagem de Staphylococcus aureus e pesquisa de Salmonella sp. Os menores ganhos de peso foram verificados para os tratamentos com adição de vinagre na salmoura, fato atribuído à redução do pH próximo ao ponto isoelétrico da carne. Estes tratamentos evidenciaram as maiores perdas de peso durante o cozimento. A matériaprima apresentou ausência de Salmonella sp. e contagens de Staphylococcus aureus e microrganismos psicrotróficos dentro dos limites estabelecidos pelo ICMSF. Após 11 dias de armazenamento, apenas os tratamentos com vinagre na composição da salmoura apresentaram contagem de microrganismos aeróbios psicrotróficos dentro do limite estabelecido pelo ICMSF (107 UFC/g). As melhores texturas foram verificadas nos tratamentos com adição de alecrim na composição da salmoura. Abstract It was evaluated the influence of brine composition on physicosensory and microbiological parameters in breast fillet of marinated chicken by immersion. The experiment was constituted by five brine formulations. The proportion of brine:fillet was 2:1 (v/w) for all treatments. The marination process occurred at 5 C/12 hours, following of drainage for 30 minutes. The samples were stored at 5 C at 6 and 11 days to monitor shelflife. It was then evaluated weight gain and loss, pH determination, count of psicrotrophics microorganisms and Staphylococcus aureus and absence of Salmonella sp. The lowest values of weight gain were observed in treatments with addition of vinegar in brine, probably due to the decrease of pH close to the meat isoelectric point. This treatments also evidenced the highest weight loss during the cooking. The raw material presented absence of Salmonella sp. and a count of Staphylococcus aureus and psicrotrophics microorganisms within quality limits established by ICMSF. After 11 days of storage, the treatments with vinegar in the brine composition presented count of psicrotrophics microorganisms within limits established by ICMSF (107 CFU/g). The best textures were presented in treatments with addition of rosemary (Rosmarinus officinalis) in brine composition.

Bacterial Count from Bovine Carcasses as an Indicator of Hygiene at Slaughtering Places: A Proposal for Sampling

1992 ◽  
Vol 55 (4) ◽  
pp. 271-278 ◽  
Author(s):  
JORGE A. LASTA ◽  
RICARDO RODRÍGUEZ ◽  
MARTA ZANELLI ◽  
CARLOS A. MARGARÍA
Keyword(s):  
Staphylococcus Aureus ◽  
Sampling Technique ◽  
Bacterial Count ◽  
Sampling Plan ◽  
The Other ◽  
Fecal Coliforms ◽  
Sample Unit ◽  
Beef Carcasses ◽  
Polyurethane Sponge ◽  
And Staphylococcus Aureus

A sampling technique by which the whole carcass is rubbed with a polyurethane sponge was used to study bacterial status on 523 beef carcasses at six different slaughterhouses over four different years. Although some abattoirs were differentiated based upon the psychrotroph counts from their carcasses, effects on counts of visits and season of sample taking, as well as interaction year x abattoir found at the other plants were large enough to mask the abattoir effect. Mesophile counts were not consistent enough to discriminate abattoirs, while, Enterobacteria, total and fecal coliforms, and Staphylococcus aureus coagulase-positive organisms showed very low counts and did not set apart differences. A guideline to monitor beef carcass hygiene and indirectely the hygiene of the slaughtering practices through the psychrotroph counts is proposed. A two-kinds sampling plan is suggested with “right-incorrect” as levels of hygiene. A sample unit (n) of 10, an acceptance number of contaminated carcasses (c) of 3, and a count limit (m) of 103 CFU/cm2 are proposed. Under this guideline, a lot of carcasses will be deemed as hygiene lacking when 4 or more, out of 10 carcasses, yield counts of 103 CFU/cm2 or higher.

Microbial Persistence on Inoculated Beef Plates Sprayed with Hypochlorite Solutions

1978 ◽  
Vol 41 (8) ◽  
pp. 606-612 ◽  
Author(s):  
T. C. TITUS ◽  
J. C. ACTON ◽  
LINDA McCASKILL ◽  
M. G. JOHNSON
Keyword(s):  
Staphylococcus Aureus ◽  
Fecal Coliform ◽  
Fecal Coliforms ◽  
Bacterial Persistence ◽  
City Water ◽  
And Staphylococcus Aureus ◽  
Color Property ◽  
Spray Treatment ◽  
Beef Carcass

Exterior surfaces of beef plates were inoculated with aerobic mesophilic, psychrotrophic, coliform, fecal coliform and Staphylococcus aureus bacteria before spraying with city water (7.03 kg/cm2) or with 100, 150 or 200 ppm hypochlorite solutions applied at 3.75, 5.25 or 7.03 kg/cm2) for 12 sec. Surface strips excised from the inoculated carcass regions were analyzed for bacterial persistence at 2 hand 2,4,8,16 and 20 days after spray treatment. A one log. or greater, reduction incoliforms, fecal coliforms and S. aureus counts occurred within 4 days for each spray treatment. Initial aerobic mesophilic and psychrotrophic counts were reduced by < 1 log within 2 h but increased to original inoculum levels within 8 days for each treatment. Mesophilic and psychrotrophic counts increased to > 3.5 logs higher than inoculated levels after 16 days at 4–6 C. Spray pressure (P < .01) was more effective in reducing mesophilic, psychrotrophic and S. aureus counts than was hypochlorite concentration (P < .05) while both variables were about equally effective against coliforms (P < .01) and fecal coliforms (P < .05). Surprisingly, reductions of psychrotrophic, coliform and S. aureus counts on the beef carcass surface sprayed with hypochlorite solutions were not significantly (P < .05) different from those observed on carcasses sprayed with city water. However, a significantly (P < .05) greater reduction in aerobic mesophile and fecal coliform counts at 2 days after treatment was obtained when using the intermediate spray pressure of 5.25 kg/cm2 containing 200 ppm hypochlorite, rather than city water. No undesirable change in beef grade, muscle shear or color property was observed for carcasses treated with the hypochlorite solutions.

scholarly journals Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Haryo Sukamdani ◽  
L.M. Ekawati Purwijantiningsih ◽  
F. Sinung Pranata
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Plate Count ◽  
Soluble Fiber ◽  
Randomized Design ◽  
Cereal Product ◽  
Completely Randomized Design ◽  
And Staphylococcus Aureus ◽  
Insoluble Fiber

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brand’s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice bran’sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

Occurrence of Nontuberculous Mycobacteria, Salmonella, Listeria monocytogenes and Staphylococcus aureus in Artisanal Unpasteurized Cheeses in the State of Michoacan, Mexico

2020 ◽  
Author(s):  
Ricardo Jiovanni Soria-Herrera ◽  
Karla Gabriela Dominguez-Gonzalez ◽  
Rebeca Rumbo-Pino ◽  
Arizbeth Piña-Lazaro ◽  
Jose Jesus Alvarez-Perez ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Nontuberculous Mycobacteria ◽  
Microbiological Quality ◽  
The State ◽  
Fecal Coliforms ◽  
Health Authorities ◽  
Unpasteurized Milk ◽  
Fresh Cheese ◽  
And Staphylococcus Aureus

This study investigated the presence of nontuberculous mycobacteria (NTM) for the first time in two types of unpasteurized fresh cheese produced in the state of Michoacan, Mexico. We tested for this pathogen along with the others to broaden the study of microbiological quality in a total of 60 samples of cheese, 30 fresh and 30 adobera, which were collected from six artisanal cheese factories (ACF). The hygienic conditions of these establishments and the practices of cheese manufacture were generally poor. Although Mycobacterium bovis was not detected, four cheese samples harbored NTM isolates. The four NTM isolates were identified using three molecular markers (hsp65, rrs and rpoB genes) which corresponded to Mycolicibacterium fortuitum (n=3) and Mycolicibacterium mageritense (n=1). All 60 cheese samples analyzed had unsatisfactory microbiological quality according to the Mexican Official Guideline. Regarding fresh cheeses, all 30 samples analyzed were positive for aerobic mesophilic bacteria (AMB), total coliforms (TC), fecal coliforms (FC) and yeasts and moulds. Escherichia coli and Staphylococcus aureus were present in 23 and 21 samples, respectively. Listeria monocytogenes was identified in a sample and was isolated from a bulk milk tank in the same ACF. With regard to adobera cheeses, all samples were positive for AMB, TC, FC, yeasts and moulds and S. aureus. E. coli was isolated from 28 samples. Salmonella was isolated from a sample and also from a wooden shovel used in the manufacture of the cheeses in the same ACF. Thus, the consumption of unpasteurized fresh cheese may represent a public health risk. Because of this, health authorities should enforce the legislation that forbids the processing of cheese with unpasteurized milk and encourage producers to follow good manufacturing practices from original ingredients all the way through the production process of the cheese to its sale, in order to assure a safe product.

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

2000 ◽  
Vol 6 (4) ◽  
pp. 307-314 ◽  
Author(s):  
M.G. Córdoba ◽  
R. Jordano ◽  
J.J. Córdoba
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Manufacturing Process ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Food Handlers ◽  
Effective Reduction ◽  
Commercial Processing ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbiological hazards. Increases in oil temperature and time of frying to 200°C and 3 min, respec tively, provoked an effective reduction of previous microbial hazards. This should be considered in the implementation of HACCP programs in the commercial processing of fish fingers.

Anisakid Parasites, Staphylococcus aureus and Bacillus cereus in Sushi and Sashimi from Seattle Area Restaurants

1994 ◽  
Vol 57 (4) ◽  
pp. 311-317 ◽  
Author(s):  
ANN M. ADAMS ◽  
LINDA L. LEJA ◽  
KAREN JINNEMAN ◽  
JENNIFER BEEH ◽  
GALE A. YUEN ◽  
...  
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Fecal Coliforms ◽  
Grocery Stores ◽  
Public Health Importance ◽  
Third Stage ◽  
Plate Counts ◽  
And Staphylococcus Aureus ◽  
Anisakid Nematodes

Samples of salmon, tuna, mackerel, and rockfish sushi were analyzed for parasites from 32 of the approximately 50 restaurants in the Seattle area that prepare sushi. The restaurants were sampled up to three times over a 19-month period. Some specialty grocery stores providing restaurants and consumers with sashimi were also sampled. Salmon sushi was most commonly affected with almost 10% of pieces infected with a maximum of 3 nematodes per piece. Only single infections were present in mackerel sushi with frequency of 5%; and tuna and rockfish sushi were free of nematodes. All nematodes were third-stage juveniles of the genus Atiisakis. Except for two moribund nematodes, all juveniles from sushi were dead, most likely the result of the practice of using fish that have been previously frozen. The two moribund nematodes were present in one salmon sushi sample, indicating that incompletely frozen product had been used. For the sashimi, no parasites were found in tuna; however, a live anisakid was found in one collection of rockfish sashimi. Efforts to detect anisakid nematodes with nondestructive methods were generally unsuccessful. Neither inspection per ultraviolet light nor by candling was effective for salmon sushi. Candling was also ineffective for mackerel but was useful for rockfish and appears to be appropriate for the analysis of tuna sushi. Results of analyses of rice from sushi samples from 19 of the restaurants indicated that the pH levels were at 4.6 or below, and no fecal coliforms were detected. Most of the aerobic plate counts were below log 6, with only 2 between log 6 and log 7. Bacillus cereus and Staphylococcus aureus were detected in rice from six restaurants each, but in no samples were these two organisms found together, and levels were well below those of public health importance.

Microbiological Standards for Cheese: Survey and Viewpoint of the Canadian Health Protection Branch

1977 ◽  
Vol 40 (6) ◽  
pp. 411-414 ◽  
Author(s):  
D. L. COLLINS-THOMPSON ◽  
I. E. ERDMAN ◽  
M. E. MILLING ◽  
D. M. BURGENER ◽  
U. T. PURVIS ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Health Protection ◽  
Fecal Coliforms ◽  
International Commission ◽  
Normal Variation ◽  
Total Coliforms ◽  
Unpasteurized Milk ◽  
Heat Treated ◽  
Canadian Health ◽  
And Staphylococcus Aureus

The Health Protection Branch, Health and Welfare Canada is considering proposals for microbiological standards for cheese. These proposals are based on a 2-year study (1974–1976) carried out by the Branch. The proposed standards per gram are: total coliforms m = 500, M = 1500, fecal coliforms m = 100, M = 500, and Staphylococcus aureus m = 100, M = 1000, for cheeses made from pasteurized milk; total coliforms m = 5000, M = 50,000, fecal coliforms m = 500, M = 1000, and S. aureus m = 1,000, M = 10,000 for cheeses made from heat treated or unpasteurized milk. The type of standard proposed will be based on a three-class acceptance plan as developed by the International Commission on Microbiological Specifications for Foods. Use of this plan in interpretation of the analytical results allows for the normal variation between analytical samples.

scholarly journals Staphylococcus aureus in Traditional Coconut milk Drinks

2019 ◽  
Vol 1 (1) ◽  
pp. 33-38
Author(s):  
Putri Mustika Sari ◽  
Leka Lutpiatina ◽  
Ahmad Muhlisin
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
Coconut Milk ◽  
National Standard ◽  
Personal Hygiene ◽  
Sampling Techniques ◽  
Food Ingredient ◽  
Processed Products ◽  
Descriptive Survey ◽  
And Staphylococcus Aureus

Coconut milk is a food ingredient that is used to increase the taste of food and drinks. Coconut milk has processed products in the form of traditional drinks such as ice dawet and cendol ice. According to the Indonesian National Standard in 2009 about Maximum Microbial Contamination in Food in liquid coconut milk must be in accordance with the requirements of TPC parameters, MPN Coliform, Salmonella sp., and Staphylococcus aureus. This study aims to determine the description of Staphylococcus aureus contamination in traditional coconut milk in the Banjarbaru region. This type of research is a descriptive survey. The samples in this study were traditional drinks (es dawet and es cendol) that used coconut milk by using Purposive sampling techniques as many as 6 sellers who made 2 times taking, namely taking 1 hour (testing I) after processing and 2 hours after the first take (testing II) . From the research that has been done, it is found that there are 4 samples of Staphylococcus aureus contamination in 4 samples, namely 3 samples fulfilling the requirements of the Indonesian National Standard and 1 sample that does not meet the requirements of the Indonesian National Standard. It is expected for the seller to always maintain personal hygiene, pay attention to the cleanliness of drinks sold either during processing or serving, noting the cleanliness of the appliance and storing the ingredients of the drinks sold.

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