Microbial Persistence on Inoculated Beef Plates Sprayed with Hypochlorite Solutions

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.

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

Journal of Food Protection ◽

10.4315/0362-028x-55.4.271 ◽

1992 ◽

Vol 55 (4) ◽

pp. 271-278 ◽

Cited By ~ 38

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.

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

Journal of Food Protection ◽

10.4315/jfp-20-286 ◽

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.

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

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v18i2.1206 ◽

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.

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

Journal of Food Protection ◽

10.4315/0362-028x-57.4.311 ◽

1994 ◽

Vol 57 (4) ◽

pp. 311-317 ◽

Cited By ~ 22

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.

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

Journal of Food Protection ◽

10.4315/0362-028x-40.6.411 ◽

1977 ◽

Vol 40 (6) ◽

pp. 411-414 ◽

Cited By ~ 11

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.

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