scholarly journals Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

2021 ◽  
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Paweł Hanus ◽  
Zofia Sokołowicz ◽  
Miroslava Kačániová
Keyword(s):  
Dairy Products ◽  
Microbiological Quality ◽  
Lemon Juice ◽  
Turkey Meat ◽  
Technological Characteristics

scholarly journals Response to the Specialist Cheesemakers Association on ‘Microbiological quality of raw drinking milk and unpasteurised dairy products: results from England 2013-2019’

2021 ◽  
pp. 1-5
Author(s):  
J. McLauchlin ◽  
H. Aird ◽  
E. Forester ◽  
F. Jørgensen ◽  
C. Willis
Keyword(s):  
Dairy Products ◽  
Microbiological Quality ◽  
Drinking Milk

scholarly journals Health risks associated with unpasteurized goats' and ewes' milk on retail sale in England and Wales. A PHLS Dairy Products Working Group Study

1999 ◽  
Vol 122 (3) ◽  
pp. 403-408 ◽  
Author(s):  
C. L. LITTLE ◽  
J. de LOUVOIS
Keyword(s):  
Pilot Study ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Indicator Organisms ◽  
Retail Sale ◽  
Health Food ◽  
Milk Samples ◽  
Representative Study ◽  
Unpasteurized Milk

A pilot study to determine the microbiological quality of unpasteurized milk from goats and ewes sampled from farm shops, health food shops, and other retail premises found that 47%, (47/100) of goats' and 50% (13/26) of ewes' milk samples failed the standards prescribed by the Dairy Products (Hygiene) Regulations 1995. In addition, Staphylococcus aureus, haemolytic streptococci or enterococci, were present in excess of 102 c.f.u./ml in 9 (7%) 2 (2%) and 19 (15%) samples, respectively. Salmonella, campylobacter, verocytotoxin-producing Escherichia coli O157[ratio ]H7 and Listeria monocytogenes were not detected in the samples. At the time of purchase approximately half of the milk samples (58%) were frozen, the rest were liquid. Farm outlets sold predominantly liquid milk, other retail premises sold a frozen product. The microbiological quality of goats' and ewes' milk, whether frozen or liquid, was not significantly different. Milk sold from farm shops was of lower quality than that from health food shops and other retail premises. In this pilot study most producers (92%) supplied, and most retailers (76%) sold unpasteurized goats' and ewes' milk that contained unacceptable levels of indicator organisms. The study was carried out during the winter when goats' milk production is reduced. The results indicate the need for a full representative study of unpasteurized goats' and ewes' milk on retail sale throughout the year.

scholarly journals Qualitative changes in selected dairy products during their shelf life

2020 ◽  
Vol 76 (09) ◽  
pp. 6444-2020
Author(s):  
JOLANTA KRÓL ◽  
ANETA KARASIŃSKA ◽  
ANETA BRODZIAK ◽  
MAGDALENA STOBIECKA ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Storage Period ◽  
E Coli ◽  
Processing Plants ◽  
Drinking Milk ◽  
Potential Acidity

The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

10.5219/1655 ◽  
2021 ◽  
Vol 15 ◽  
pp. 575-584
Author(s):  
Miroslava Kačániová ◽  
Simona Kunová ◽  
Peter Haščík ◽  
Karol Pietrzyk ◽  
Maciej Kluz ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Microbiological Quality ◽  
Raw Material ◽  
Breast Meat ◽  
Microbial Counts ◽  
Turkey Meat ◽  
Sous Vide ◽  
The Impact

The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

scholarly journals Development and Physicochemical, Sensory and Microbiological Characterization of Ferment Milk With Addition of Cupuaçu

2020 ◽  
Vol 12 (5) ◽  
pp. 122
Author(s):  
Nélio Ranieli F. Paula ◽  
Érica O. Araújo ◽  
Emily E. Almeida ◽  
Joene P. Cerqueira
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Food Industry ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Microbiological Characteristics ◽  
Lactobacillus Casei Shirota ◽  
Different Strains

The development of dairy products using probiotic microorganisms has been an important focus in the food industry. Thus, the present study aimed to evaluate the physicochemical, sensory and microbiological quality of fermented milk with addition of cupuaçu (Theobroma grandiflorum) flavor. The experimental design used was completely randomized, with five replicates, arranged in a 4 × 2 × 2 factorial scheme, consisting of fermented milk with addition of four different strains of probiotic bacteria (Lactobacillus casei shirota, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus paracasei), presence and absence of cupuaçu flavor, and two evaluation times (1 and 7 days of storage). The results allowed us to conclude that the bacterial strain B (Lactobacillus casei) led to higher values of L*, b*, %Brix and pH. In the presence of cupuaçu flavor, the values of pH, L*, b* and %Brix were significantly higher, which allows us to infer that cupuaçu pulp contributes to decreasing the values of pH and increasing the acidity, lightness, b* and %Brix of fermented milk. Fermented milk with addition of bacteria A (Lactobacillus casei shirota) in the presence of cupuaçu flavor showed reduction in pH and %Brix and, therefore, better acceptance by consumers and bioconservation. The presence of cupuaçu flavor in fermented milk with bacteria B (Lactobacillus casei) alters L* and b* at seven days of storage. Fermented milk with addition of cupuaçu flavor constitutes an opportunity and possibility for developing new flavors from Amazonian fruits, strongly contributing to the durability of dairy products, since the physicochemical, sensory and microbiological characteristics are enhanced within the standards of food safety.

scholarly journals Evaluation of the microbiological quality of some fresh dairy products with Soleris® Automated System

2019 ◽  
Vol 12 (1) ◽  
pp. 80-93
Author(s):  
É. Laslo ◽  
É. György ◽  
E. Mihok ◽  
M. Antal
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Test System ◽  
Global Market ◽  
Automated System ◽  
Health Concern ◽  
Processing Technologies ◽  
Calibration Curves

Abstract The manufacture of dairy products is an important sector of the food industry. From milking to processing, a number of hygiene rules must be strictly followed. During processing, dairy products can be contaminated with different microorganisms, causing spoilage, infectious diseases, and alterations in the sensory characteristics. There are strict requirements for the quality assurance of milk products. In spite of this, there occur infections linked to milk and dairy product consumption. The analysis of the microbiological quality of these products is a health concern, and it also has an economic impact. The increase and development of the global market of processing technologies require rapid monitoring and controlling systems for food products. In our study, we investigated the microbiological quality of some fresh dairy products with the Soleris® test system. For instrument setting, calibration curves were realized with test bacterial strains. With known initial microbial load of the samples, the microbial growth versus time was measured by the above-mentioned system. The occurrence of Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated in ten dairy products. Results obtained by the Soleris system showed that the system is efficient for this purpose. Calibration curves with high correlation coefficients permitted the quantitative determination of the aimed bacteria in the dairy product samples.

scholarly journals Microbiological quality assessment and acceptance of dairy products in Dhaka city

2017 ◽  
Vol 1 (1) ◽  
pp. 58-64
Author(s):  
Md Nur Hossain ◽  
Sanjida Humayun ◽  
Md Zahurul Haque ◽  
Monzur Morshed Ahmed
Keyword(s):  
Public Health ◽  
Dairy Products ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Street Vendor ◽  
Shigella Spp ◽  
A Minor

This investigation was carried out to evaluate the microbiological quality of the processed dairy products including borhani, matha/labang, sweet & sour yoghurt. Dairy products are consumed as desert and popular enough among the people. 50 of the different dairy samples were collected from street vendor and also from some branded shop in Dhaka city. The microbiological quality of the samples were analyzed and monitored according to criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, BSTI and USPHS. All the dairy products had high microbial load ranged 5.90×105cfu/ml to 8.97×109 cfu/ml. Coliforms were found up to 109 dilutions in milk based drink products Borhani and Labang considered a serious threat to the public health. The mold contamination was much lower in Borhani and Labang compared to yoghurt 7.86×108cfu/ml. Approximately 17% dairy products were contaminated by Salmonella spp. Majority of the dairy products (25.537%,) such as Yogurt, Borhani and Labang were contaminated by Staphylococcus spp. The presence of Listeria monocytogenes found in Yogurt, 7 out of 21 (21.515%) samples were contaminated. A minor number of milk based products were corrupted by Shigella spp. These results emphasize applying and maintaining good hygiene practices throughout the processing chain to prevent contamination and bacterial growth. It was concluded that the presence of some pathogens in milk based products with toxigenicity of some strains pose a health hazard to consumers. Thus, good hygienic practices, good manufacturing practices, HACCP with all other hygienic practices should be applied during processing and distribution for public health safety. Asian Australas. J. Food Saf. Secur. 2017, 1 (1), 58-64

scholarly journals Evaluation of the microbiological quality of some dairy products

2018 ◽  
Vol 11 (1) ◽  
pp. 27-44
Author(s):  
É. Laslo ◽  
É. György
Keyword(s):  
Dairy Products ◽  
Microbiological Quality ◽  
Cottage Cheese ◽  
Contamination Level ◽  
Processed Cheese ◽  
Public Market ◽  
Soft Cheese ◽  
Fresh Cheese ◽  
Favourable Environment

Abstract Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread. Samples were evaluated for the presence of Pseudomonas sp., total coliforms, Escherichia coli, Salmonella sp., Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, yeast, and microscopic fungi. Contamination level of the evaluated dairy products varied widely. Among the dairy samples one salty soft cheese, a processed cheese and one cottage cheese were the most contaminated, while low microbiological load was detected in the other samples.

scholarly journals Microbiological quality of raw drinking milk and unpasteurised dairy products: results from England 2013–2019

2020 ◽  
Vol 148 ◽  
Author(s):  
J. McLauchlin ◽  
H. Aird ◽  
A. Elliott ◽  
E. Forester ◽  
F. Jørgensen ◽  
...  
Keyword(s):  
Dairy Products ◽  
Microbiological Quality ◽  
The Public ◽  
E Coli ◽  
Routine Monitoring ◽  
Drinking Milk ◽  
Coagulase Positive Staphylococci ◽  
Raw Cow’S Milk ◽  
Milk And Dairy Products

Abstract The aim of this study was to review microbiology results from testing >2500 raw drinking milk and dairy products made with unpasteurised milk examined in England between 2013 and 2019. Samples were collected as part of incidents of contamination, investigation of infections or as part of routine monitoring and were tested using standard methods for a range of both pathogens and hygiene indicators. Results from testing samples of raw cow's milk or cheese made from unpasteurised milk for routine monitoring purposes were overall of better microbiological quality than those collected during incident or investigations of infections. Results from routine monitoring were satisfactory for 62% of milks, 82% of cream, 100% of ice-cream, 51% of butter, 63% of kefir and 79% of cheeses, with 5% of all samples being considered potentially hazardous. Analysis of data from cheese demonstrated a significant association between increasing levels of indicator Escherichia coli with elevated levels of coagulase positive staphylococci and decreased probability of isolation of Shiga toxin-producing E. coli. These data highlight the public health risk associated with these products and provide further justification for controls applied to raw drinking milk and dairy products made with unpasteurised milk.

scholarly journals Microbiological Quality of Some Dairy Products with Special Reference to the Incidence of Some Biological Hazards

2019 ◽  
Vol 15 (1) ◽  
pp. 28-37
Author(s):  
Samaa Youssif Mohamed ◽  
Abeer Abdel Nasser A All ◽  
Lamiaa Ibrahim Ahmed ◽  
Neveen Soliman Moham Soliman
Keyword(s):  
Special Reference ◽  
Dairy Products ◽  
Microbiological Quality
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