Dai Nippon Printing Co., Ltd Medi·Ca CC for Enumeration of Coliform Bacteria

2015 ◽  
Vol 98 (1) ◽  
pp. 62-70
Author(s):  
Fumihiko Saito ◽  
Mai Shimizu ◽  
Takeo Suzuki ◽  
Chie Hamada ◽  
Tatsuhiko Iwase ◽  
...  
Keyword(s):  
Reference Method ◽  
Coliform Bacteria ◽  
Contamination Level ◽  
Salmon Fillet ◽  
Fresh Cut ◽  
Raw Foods ◽  
Contamination Levels ◽  
Raw Poultry ◽  
Raw Shrimp ◽  
Medium Method

Abstract A ready-made dry medium method for coliform count, the Medi·Ca CC method, was compared to the Violet Red Bile Agar method (BacteriologicalAnalytical Manual, Chapter 4, Enumeration of Escherichia coli and the ColiformBacteria, Section G) for nine raw foods from four food categories: raw ground pork, raw lamb, raw groundchicken, raw tuna fillet, raw salmon fillet, raw shrimp, fresh peeled banana, fresh cut pineapple, and fresh cut apple. The 95% confidence interval for the mean difference between the two methods at each contamination level for seven matrixes from all four categories fell within the range of –0.50 to 0.50, and no statistical difference was observed at allthree contamination levels for four matrixes from three categories. These results demonstrated that the Medi·Ca CC method is a reasonable alternativeto the reference method for raw meat, raw poultry, raw fish, and fresh fruits.

The Validation of the Dai Nippon Medi·Ca SA Method for AOAC Research Institute Performance Tested MethodsSM Certification

2018 ◽  
Vol 101 (5) ◽  
pp. 1522-1533
Author(s):  
Mai Shimizu ◽  
Kentaro Takenaka ◽  
Takeo Suzuki ◽  
Aya Miyasaka ◽  
Taiki Matsuda ◽  
...  
Keyword(s):  
Reference Method ◽  
Sample Volume ◽  
Contamination Level ◽  
Stability Studies ◽  
Cooked Ham ◽  
Aoac Official ◽  
The Mean ◽  
Food Matrices ◽  
Mean Differences ◽  
Medium Method

Abstract A ready-made dry medium method for Staphylococcus aureus count, the Medi·Ca SA method incubated at 35 or 37°C, was compared with the Baird-Parker method (AOAC Official MethodSM975.55) for 11 food matrices: raw beef, raw ground beef, raw lamb, cooked ham, raw salmon, frozen prawn, fresh chilled pasta, pasteurized milk, natural cheese, cream puff, and potato salad. The mean difference between the two methods at each contamination level for each matrix was <0.5 log10, and the 95% confidence intervals on the mean differences fell within the range of −0.50 to 0.50. Standard deviation of repeatability and RSDr values of the Medi·Ca SA method were generally the same level as those of the Baird-Parker method, and r2 ranged from 0.98 to 1.00. Product consistency and stability studies showed little variability between productions lots and a shelf-life of 16 months. Incubation time within the range of 22–26 h and variations to the sample volume did not adversely affect the results. These results showed that the Medi·Ca SA method is a reasonable alternative to the reference method for selected food matrices and makes it possible to simultaneously detect and enumerate S. aureus in only 24�h.

scholarly journals Evaluation of the GENE-UP ®E. coli O157:H7 Method for the Detection of E. coli O157:H7 in Select Foods: Collaborative Study, 2019.03

2020 ◽  
Vol 103 (5) ◽  
pp. 1338-1347
Author(s):  
Ronald Johnson ◽  
John Mills ◽  
Jean-Louis Pittet ◽  
Maryse Rannou ◽  
Patrick Bird ◽  
...  
Keyword(s):  
Confidence Interval ◽  
Collaborative Study ◽  
Control Level ◽  
Reference Method ◽  
Probability Of Detection ◽  
Contamination Level ◽  
Test Portion ◽  
E Coli ◽  
Significant Difference ◽  
Contamination Levels

Abstract Background The GENE-UP®E. coli O157:H7 2 (ECO 2) assay (Performance Tested MethodSM 121805) incorporates Fluorescence Resonance Energy Transfer hybridization probes into its proprietary PCR technology for the rapid detection of E. coli O157:H7 in select foods. Objective The purpose of this validation was to evaluate the method’s interlaboratory performance and submit the result to AOAC INTERNATIONAL for adoption as First Action Official MethodSM for the detection of E. coli O157:H7 in select foods. Method The GENE-UP® method was evaluated in a multi-laboratory study as part of the MicroVal validation process using unpaired test portions for one food matrix, raw milk cheese (Comté, 34% fat, 0.8% salt). The candidate method was compared to the ISO 16654:2001 reference method. Fourteen participants from 13 laboratories throughout the European Union participated. Three levels of contamination were evaluated: a non-inoculated control level (0 colony-forming units (CFU)/test portion), a low contamination level (∼5 CFU/test portion), and a high contamination level (∼10 CFU/test portion). Data from that study were analyzed according to the Probability of Detection (POD) statistical model as presented in the AOAC validation guidelines. The difference in laboratory POD (dLPODC) values with 95% confidence interval across collaborators was calculated for each level between the candidate and reference method results, and between the candidate presumptive and confirmed results. Results The dLPODC values with 95% confidence interval were; 0.00 (–0.04, 0.04), 0.27 (0.04, 0.49), and 0.17 (0.01, 0.33) for the non-inoculated, low and high contamination levels respectively. Conclusions The dLPODC results indicate a significant difference between the candidate method and the reference method for both the low and high contamination levels, with the candidate method producing higher recovery of the target organism at both levels. Highlights The GENE-UP E. coli O157:H7 assay provides industry with a rapid, accurate detection method for E. coli O157:H7 in a broad range of foods.

Validation of Medi·Ca EC Method for AOAC Research Institute Performance Tested MethodsSM Certification

2017 ◽  
Vol 100 (2) ◽  
pp. 474-484
Author(s):  
Mai Shimizu ◽  
Fumihiko Saito ◽  
Kentaro Takenaka ◽  
Narumi Kimura ◽  
Takeo Suzuki ◽  
...  
Keyword(s):  
Reference Method ◽  
Sample Volume ◽  
Most Probable Number ◽  
Contamination Level ◽  
Probable Number ◽  
E Coli ◽  
Cooked Ham ◽  
The Mean ◽  
Mean Differences ◽  
Medium Method

Abstract A ready-made dry medium method for Escherichia coli and coliform count, the Medi·CaEC method, was compared with the most probable number (MPN) method using Brilliant Green Lactose Bile broth and E. coli broth (AOAC INTERNATIONAL Official MethodSM966.24) for seven food matrixes: raw beef, raw pork, raw frozen pork, raw lamb, raw salmon, frankfurter sausage, and cooked ham. The mean difference between the two methods at each contamination level for each matrix was <0.5 log10, and the 95% confidence intervals for the mean differences fell within the range of –0.5 to 0.5, with the exception of a few cases in the independent laboratory study. sr andRSDr values of the Medi·Ca EC method were generally lower than those of the MPN method, and r2 ranged from 0.91 to 0.99. Product consistency and stability studies showed little variability between production lots and the shelf-life of 20 months. An incubation time within the range of 22–26 hdid not adversely affect the results; however, variations in sample volume did affect final counts. These results showed that the Medi·Ca EC method is a reasonable alternative to the reference method forthe selected food matrixes and makes it possible to simultaneously detect and enumerate E. coli and coliform in only 24 h.

Evaluation of the MC-Media PadTM Yeast and Mold Device for the Enumeration of Yeast and Mold: Collaborative Study, First Action 2018.02

2019 ◽  
Vol 102 (4) ◽  
pp. 1138-1144
Author(s):  
Patrick Bird ◽  
Benjamin Bastin ◽  
Dane Brooks ◽  
Erin Crowley ◽  
James Agin ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Control Level ◽  
Reference Method ◽  
Food Products ◽  
Plate Count ◽  
Contamination Level ◽  
Juice Concentrate ◽  
Uninoculated Control ◽  
The Difference ◽  
Contamination Levels

Abstract Background: The MC-Media Pad™ Yeast and Mold (YM) is a ready-to use culture device that combines a test pad coated with medium and water-absorption polymers that is designed for the rapid quantification of yeast and mold in food products. Objective: The MC-Media Pad YM was compared with the U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) for the enumeration of yeast and mold in frozen orange juice concentrate. Methods: The candidate method was evaluated using a paired study design in a multilaboratory collaborative study following the current AOAC Validation Guidelines. Three target contamination levels (low, 10–100 CFU/g; medium, 100–1000 CFU/g; and high 1000–10 000 CFU/g) and an uninoculated control level (0 CFU/g) were evaluated. MC-Media Pad YM devices were enumerated after 48 and 72 h of incubation. Results: Plate count obtained by both methods were log-transformed and the difference of means (including 95% confidence intervals), repeatability SD, and SD were determined for each contamination level. Conclusions: No statistical difference was observed between the MC-Media Pad YM (for both 48 and 72 h) and the FDA BAM for each contamination level. Highlights: The new method offers a convenient alternative to the reference method (FDA BAM) for detection of yeast and mold contamination in food products, yielding reliable and comparable results in 48 h compared to 5 days for the reference method.

Dai Nippon Printing Co., Ltd, Medi·Ca AC for Enumeration of Aerobic Bacteria

2014 ◽  
Vol 97 (3) ◽  
pp. 837-842
Author(s):  
Norihiko Okochi ◽  
Mamoru Yamazaki ◽  
Shoichi Kiso ◽  
Mai Kinoshita ◽  
Yurie Okita ◽  
...  
Keyword(s):  
Meat Products ◽  
Contamination Level ◽  
Processed Meat ◽  
Official Method ◽  
Pork Sausage ◽  
Microbiological Methods ◽  
Cooked Ham ◽  
Contamination Levels ◽  
Cooked Meat ◽  
Medium Method

Abstract A ready-made dry medium method for aerobic count, the Medi·Ca AC method, was compared to the AOAC Official Method 966.23, Microbiological Methods, for seven different heat-processed meat matrixes: cooked roast beef, Chinese barbecued pork (barbecued pork seasoned with honey-based sauce), bacon, cooked ham, frankfurter (made from beef and pork), and boiled and cooked pork sausage. The 95% confidence interval for the mean difference between the two methods at each contamination level for each matrix fell within the range of −0.50 to 0.50, and no statistical difference was observed at all three contamination levels for five matrixes. These results demonstrate that the Medi·Ca AC method is a reasonable alternative to the AOAC 966.23 method for cooked meat products.

scholarly journals Clostridia in Insect Processed Animal Proteins—Is an Epidemiological Problem Possible?

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 270
Author(s):  
Tomasz Grenda ◽  
Krzysztof Kwiatek ◽  
Magdalena Goldsztejn ◽  
Magdalena Sapała ◽  
Nina Kozieł ◽  
...  
Keyword(s):  
16S Rdna ◽  
Animal Feed ◽  
Statistical Significance ◽  
Contamination Level ◽  
Type D ◽  
Botulinum Type ◽  
Livestock Animal ◽  
Contamination Levels ◽  
Rdna Analysis ◽  
Clostridium Spp

The aim of this study was the evaluation of the insect processed animal protein (IPAP) contamination level by Clostridium spp. Particularly, we screened for the occurrence of pathogenic species of Clostridia. The samples of IPAP were derived from yellow mealworm (Tenebrio molitor) and black soldier fly (Hermetia illucens) available in the Polish market. The IPAPs were added to experimental feeds for poultry. The differences between the contamination levels of the control (without the addition of IPAP) and experimental (with the addition of IPAP) groups were monitored. The samples were also examined by culture and PCR-based methods to detect 16S rDNA and genes determining botulinum toxin (BoNT) production. Statistical significance was noticed among the feed with the IPAP addition, as well as an increase of contamination by Clostridium spp. In one sample of IPAP, the occurrence of ntnh and bont/D genes determining the production of BoNT/D was noticed. However, a positive result was noticed only at the step of the liquid culture; the Clostridium botulinum type D strain was not isolated. Phenotypically, and according to the 16S rDNA analysis, genetically similar strains to C. botulinum species were isolated. Considering the microbiological safety of IPAP and expanding possibility of its use in livestock animal feed, it seems to be reasonable to provide complex risk assessment on the potential transfer of Clostridia into feed compounds, to assure the safety and sustainable development of insect PAP industry.

scholarly journals Microbial Load on Paper/Polymer Currency and Coins

1970 ◽  
Vol 9 ◽  
pp. 105-109 ◽  
Author(s):  
Tista Prasai ◽  
Kayo Devi Yami ◽  
Dev Raj Joshi
Keyword(s):  
Key Words ◽  
Heterotrophic Bacteria ◽  
Science And Technology ◽  
Microbial Load ◽  
Disease Spread ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Contamination Level

Currency notes and coins serve as an agency of transmission of microorganisms since they are passed freely from hand to hand as a medium of exchange. A research, with an objective to explore the microbial load on Nepalese paper/ polymer currency notes and coins, was carried out at the Environment Laboratory of Nepal Academy of Science and Technology, Khumaltar from November 2006 to May 2007. All together 63 samples of paper/polymer notes and coins from different professionals of different places at Kathmandu were collected and analyzed for the presence of microorganisms. Among the total tested paper/ polymer and coin samples, 98.4% were found to have heterotrophic aerobic bacteria, 87.3% were contaminated with coliform bacteria and 79.4% showed presence of Staphylococci. Contamination level was found in increasing order of coins> polymer notes>paper notes. The presence of high microbial load on currency notes and coins indicate the potentials of such currencies for possible disease spread in the human communities. Key words: currency notes; coins; heterotrophic bacteria; Coliform bacteria; Staphylococci DOI: 10.3126/njst.v9i0.3173 Nepal Journal of Science and Technology 9 (2008) 105-109

scholarly journals Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation

Toxins ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 444 ◽  
Author(s):  
Irina Sedova ◽  
Mariya Kiseleva ◽  
Victor Tutelyan
Keyword(s):  
Ochratoxin A ◽  
Aflatoxin B1 ◽  
Health Hazard ◽  
Black Tea ◽  
Contamination Level ◽  
Protection Measures ◽  
Commodity Production ◽  
Exposure Estimate ◽  
Contamination Levels ◽  
Public Health Protection

Tea is one of the most popular beverages all over the world. Being an everyday drink for almost everyone, for centuries tea was considered safe and healthy. However, fungal contamination of tea at any stage of commodity production can pose a serious health hazard due to the accumulation of toxic secondary metabolites of moulds. Contemporary research revealed incidences of highly contaminated samples. Mycotoxin transfer from naturally contaminated raw tea into beverage was well studied for ochratoxin A only, and the possible leak of other mycotoxins is discussed. The results of several surveys were combined to evaluate aflatoxin B1 and ochratoxin A contamination levels in black tea and Pu-erh. Exposure estimate to aflatoxin B1 and ochratoxin A due to tea consumption was carried out based on these data. Average contamination level corresponds to the exposure of 3–40% (aflatoxin B1) and 5–24% (ochratoxin A) of mean overall estimates for different cluster diets. Lack of data does not allow the conclusion for the necessity of public health protection measures. It is necessary to perform representative studies of different kinds of tea for regulated mycotoxins at least. Contemporary techniques for analysis of mycotoxins in tea are summarised in the present review.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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