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.

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.

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 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.

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.

scholarly journals Evaluación in vitro de la capacidad antimicrobiana del aceite esencial de eneldo -Anethum graveolens- como inhibidor del crecimiento de Staphylococcus aureus, coliformes y hongos presentes en la carne de trucha

2017 ◽  
Vol 64 (2) ◽  
pp. 44-51
Author(s):  
D. V. Castro ◽  
A. Pantoja ◽  
Hugo Andres Gomajoa
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Oncorhynchus Mykiss ◽  
Inhibitory Effect ◽  
Oil Extraction ◽  
Fecal Coliforms ◽  
Anethum Graveolens ◽  
Total Coliforms ◽  
Water Plant

Dill essential oil has antimicrobial and antifungal properties; therefore it can be used in food to avoid deterioration. In this research, the inhibitory capacity of dill essential oil on Staphylococcus aureus, Coliforms and fungi present in trout meat (Oncorhynchus mykiss) was evaluated by using 50 and 100μL of essential oil respectively. In addition, the different conditions of essential oil extraction were evaluated by the hydrodistillation method, yielding a maximum dry basis yield of 1.32%, using a water-plant ratio of 1: 5, during 90 minutes. Antimicrobial capacity was evaluated in the microorganisms, obtaining greater inhibitory effect when applying 100 μl of dill essential oil in cultures of Staphylococcus aureus, fecal coliforms, total Coliforms and fungi, evidencing a greater halo of inhibition for total Coliforms.

Microbiological Evaluation of Selected Delicatessen Meats from Retail Supermarkets1

1980 ◽  
Vol 43 (7) ◽  
pp. 530-533 ◽  
Author(s):  
J. L. OBLINGER ◽  
J. E. KENNEDY
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fecal Coliforms ◽  
Total Coliforms ◽  
E Coli ◽  
Fecal Streptococci ◽  
Improved Sanitation ◽  
Roast Beef ◽  
Yeasts And Molds

Roast beef, turkey breast, pastrami, corned beef and pickle and pimento loaf were obtained from delicatessens in eight Gainesville (FL) supermarkets. A total of 80 samples were analyzed for total aerobic counts (APC at 35 and 20 C), yeasts and molds, fecal streptococci, Staphylococcus aureus, Clostridium peifringens, total coliforms, fecal coliforms, Escherichia coli and Salmonella. No Salmonella was recovered from any samples and only one sample contained C. peifringens. S. aureus was recovered from 12.5% of the samples at levels less than 1 log/g and E. coli was found in 11.3% of the samples. All samples contained fecal streptococci and 73.8% contained coliforms. APCs (35 C) were highest in corned beef and pastrami samples with mean counts of 6.75 and 6.91 logs/g, respectively; roast beef samples had lowest APCs with a mean count of 4.84 logs/g. High APCs and coliform counts in many samples indicate a need for improved sanitation procedures at the processor and retail levels.

scholarly journals Vendor Characteristics, Practices, Microbial Contamination of Fish and Oil Quality in the Street Vending of Deep-fried Fish in Peri-urban Nairobi, Kenya: Case of Kasarani Sub-county

2021 ◽  
pp. 22-36
Author(s):  
Martha N. Simiyu ◽  
Jasper K. Imungi ◽  
Lucy G. Njue
Keyword(s):  
Staphylococcus Aureus ◽  
Low Income ◽  
Microbial Contamination ◽  
Oil Quality ◽  
P Value ◽  
Deep Frying ◽  
Street Vending ◽  
Total Coliforms ◽  
Fish Samples ◽  
And Staphylococcus Aureus

Aim: The main objective of the study is to assess the vendor and environmental hygiene, microbial contamination of deep-fried tilapia sold, and the quality of the oil used in the streets of Kasarani sub-county Study Design: Cross-sectional study. Place and Duration of Study: Kasarani Sub-county and The University of Nairobi Department of Food Science, Nutrition, and Technology laboratory between January 2019 to July 2020. Methodology: Structured questionnaires, checklists, analytical observations, and market observations were used to collect data from the street vendors. After the collection of the fish samples, microbial analysis of the fish samples was carried out using standard methods for Total coliforms and Staphylococcus aureus. The deep-frying oil was sampled for analysis of color and viscosity. Results were evaluated using national standards. Results: The findings indicated that all the vendors have received a basic education and that all vendors fall under the low-income group. The most contaminated part of the fish by Staphylococcus aureus and total coliforms is the gills. The highest contamination was from Clay city ward (2.46 ± 0.43) while the least contaminated was from the Mwiki ward (1.28 ± 1.17). The total coliforms and Staphylococcus aureus concentration are significantly different between wards p (<0.05) as the p-value was 0.003 and 0.043 respectively. Conclusion: The findings indicate that the vending practices carried out are unsanitary. The fish as sold were contaminated with total coliforms and Staphylococcus aureus at high levels indicating poor hygiene procedures. The environment is characterized by poor sanitation and hygiene. The oil used for deep frying was characterized by dark color and high viscosity indicating prolonged usage of the same oil. Policies governing street vending and the environment should be reinforced to prevent the occurrence of hazards resulting from street vended fish.

Bacteriological Survey of Freshly Formed Cheddar Cheese

1984 ◽  
Vol 47 (7) ◽  
pp. 546-548 ◽  
Author(s):  
MICHAEL H. BRODSKY
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Geometric Mean ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Heat Treated ◽  
Raw Milk Cheese

Two hundred-fifty freshly formed cheese samples produced by 32 provincially inspected cheese plants were analyzed by 7 regional laboratories of the Ontario Ministry of Health. Coliforms were detected in 61 (25.8%) and fecal coliforms confirmed in 46 (19.5%) of the 236 samples tested, with geometric mean counts per g of 133 and 136, respectively. The incidence of coliforms was highest in Cheddar cheeses made from pasteurized milk (29.7%) compared with the incidence of raw milk cheese (22.0%) and cheese made from milk which had been subjected to sub-pasteurization heat treatment (28.2%). Conversely, the incidence of fecal coliforms was lowest in pasteurized milk cheese (17.8%), followed by raw milk cheese (22.0%) and highest in heat-treated milk cheeses (25.6%). Staphylococcus aureus above the screening level of 1000 per g was not found in any of the 237 samples analyzed. Salmonella spp. were not detected in any of the 250 samples. These results suggest that producers of Cheddar cheese should have no difficulty in meeting the microbiological standards adopted by the Health Protection Branch, Health and Welfare Canada.

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