scholarly journals Prediction of Aerobic Plate Count of Escherichia coli in Green Tea Beverage by Flow Cytometry and Multivariate Analysis

2014 ◽  
Vol 15 (3) ◽  
pp. 157-164 ◽  
Author(s):  
Mizuki TSUTA ◽  
Yasuhiko SASAKI ◽  
Ikuo TAKEUCHI ◽  
Hideki NAKAMOTO ◽  
Jun ISHIKAWA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Flow Cytometry ◽  
Multivariate Analysis ◽  
Green Tea ◽  
Plate Count ◽  
Aerobic Plate Count

Use of multivariate analysis for the improvement in prediction accuracy of bacterial aerobic plate count by flow cytometry

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 472-476 ◽  
Author(s):  
Mizuki Tsuta ◽  
Yasuhiko Sasaki ◽  
Ikuo Takeuchi ◽  
Hideki Nakamoto ◽  
Jun Ishikawa ◽  
...  
Keyword(s):  
Flow Cytometry ◽  
Multivariate Analysis ◽  
Prediction Accuracy ◽  
Plate Count ◽  
Aerobic Plate Count

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

Contamination Revealed by Indicator Microorganism Levels during Veal Processing

2016 ◽  
Vol 79 (8) ◽  
pp. 1341-1347 ◽  
Author(s):  
JOSEPH M. BOSILEVAC ◽  
RONG WANG ◽  
BRANDON E. LUEDTKE ◽  
TOMMY L. WHEELER ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Escherichia Coli ◽  
Plate Count ◽  
Department Of Agriculture ◽  
E Coli ◽  
Veal Calves ◽  
Indicator Microorganism ◽  
Analysis Of Results ◽  
Aerobic Plate Count ◽  
Inspection Service ◽  
The U.S

ABSTRACT During site visits of veal processors, the U.S. Department of Agriculture, Food Safety Inspection Service (FSIS) has reported processing deficiencies that likely contribute to increased levels of veal contamination. Here, we report the results of measuring aerobic plate count bacteria (APC), Enterobacteriaceae, coliforms (CF), and Escherichia coli during eight sample collections at five veal processors to assess contamination during the harvest of bob veal and formula-fed veal before (n = 5 plants) and after (n = 3 plants) changes to interventions and processing practices. Hides of veal calves at each plant had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 6.02 to 8.07, 2.95 to 5.24, 3.28 to 5.83, and 3.08 to 5.59, respectively. Preintervention carcasses had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 3.08 to 5.22, 1.16 to 3.47, 0.21 to 3.06, and −0.07 to 3.10, respectively, before and 2.72 to 4.50, 0.99 to 2.76, 0.69 to 2.26, and 0.33 to 2.12, respectively, after changes were made to improve sanitary dressing procedures. Final veal carcasses had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 0.36 to 2.84, −0.21 to 1.59, −0.23 to 1.59, and −0.38 to 1.45 before and 0.44 to 2.64, −0.16 to 1.33, −0.42 to 1.20, and −0.48 to 1.09 after changes were made to improve carcass-directed interventions. Whereas the improved dressing procedures resulted in improved carcass cleanliness, the changes to carcass-directed interventions were less successful, and veal processors are urged to use techniques that ensure uniform and consistent delivery of antimicrobials to carcasses. Analysis of results comparing bob veal to formula-fed veal found bob veal hides, preintervention carcasses, and final carcasses to have increased (P < 0.05) APC, Enterobacteriaceae, CF, and E. coli (with the exception of hide Enterobacteriaceae; P > 0.05) relative to formula fed veal. When both veal categories were harvested at the same plant on the same day, similar results were observed. Since identification by FSIS, the control of contamination during veal processing has started to improve, but challenges still persist.

scholarly journals Evaluation of microbial quality and pathogenic potentiality of enterobacteria in poultry feeds

2019 ◽  
Vol 28 ◽  
pp. 59-68
Author(s):  
S Islam ◽  
N Tanjila ◽  
MF Begum
Keyword(s):  
Escherichia Coli ◽  
Morphological Characteristics ◽  
Coliform Bacteria ◽  
Poultry Feed ◽  
Plate Count ◽  
Test Results ◽  
Poultry Feeds ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Feed Samples

The present investigation has been carried out to assess the microbial safety and pathogenic potentialities of enterobacteria in poultry feeds. From the results it was observed that total aerobic plate count of poultry feeds samples were recorded as 2.8 × 105 to 5.8 × 109 cfu/g and 100% samples contained ≥106 cfu/g while the highest mean of cfu was counted as log10 8.797/gm. Large number of coliforms were recorded in different poultry feed samples and the ranges of cfu were counted as 1.2 × 104 to 5.2 × 107/g while average 75% samples were contaminated with coliform bacteria with ≥104 cfu/g and the highest mean of cfu was counted as log10 6.103/g. The ranges of cfu of Escherichia coli were 1.03 × 102 to 1.09 × 105/g and 70% samples contained ≥102 cfu/g while the highest mean of cfu was counted as log10 4.493/gm. But the ranges of cfu of total Salmonella sp. were recorded as 1.02 × 101 to 5.25 × 104/g and 50% samples contained ≥102 cfu/g and the highest mean of cfu was counted as log10 3.665/g. Total 29 enterobacterial isolates were isolated from the feed by using selected media. On the basis of morphological characteristics and biochemical test results the isolates were identified as Salmonella sp., Shigella sp., Klebsiella sp., Citrobacter sp., Proteus sp., Enterobacter sp. and Escherichia coli. These isolates were tested on blood agar medium and only seven isolates showed positive β-hemolytic activity.In virulence efficacy test, only hemolytic positive isolates were ingested to chicken and observed that E. coli (SGE-1), Klebsiella sp. (SSE-6) and Salmonella sp. (JSS-9) isolates were highly toxic because the experimental chickens were died after 3 days of ingestion of the bacteria, two isolates showed loose motion symptom after 15 days while other isolates showed little sickness. All the selected isolates showed positive hem-agglutination reactivity in poultry RBC. The results indicate that the poultry feeds were highly contaminated with pathogenic enterobacteria which are risk to public health. J. bio-sci. 28: 59-68, 2020

Comparison of Brands of Media for Isolating Bacteria from Poultry, Beef and Shrimp

1984 ◽  
Vol 47 (5) ◽  
pp. 394-397 ◽  
Author(s):  
H. S. LILLARD ◽  
N. A. COX ◽  
J. S. BAILEY ◽  
J. E. THOMSON
Keyword(s):  
Escherichia Coli ◽  
Practical Significance ◽  
Plate Count ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
Raw Shrimp

Five brands of media (BBL, Difco, Gibco, Oxoid and Scott) were evaluated for enumerating microorganisms by the aerobic plate count and by Enterobacteriaceae, Escherichia coli, and coliform counts, and for determining Salmonella incidence. Microbiological evaluations were done on raw chickens, raw beef and raw shrimp, except that Salmonella incidence was not determined on shrimp samples. There were statistically significant differences in total plate counts (with chicken, beef and shrimp), Enterobacteriaceae counts (with shrimp) coliforms (with chicken) and E. coli counts (with chicken) by the five brands of media, but these differences were too small to be of practical significance. It was concluded that no differences of practical significance were found among the five brands of media.

Fate of Enterohemorrhagic Escherichia coli O157: H7 in Commercial Mayonnaise

1994 ◽  
Vol 57 (9) ◽  
pp. 780-783 ◽  
Author(s):  
TONG ZHAO ◽  
MICHAEL P. DOYLE
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Health Concern ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Initial Ph ◽  
Contaminated Food ◽  
Aerobic Plate Count ◽  
Mold And Yeast

The fate of enterohemorrhagic Escherichia coli O157:H7 was determined in three different lots of commercial mayonnaise, including four different samples from a lot implicated in an outbreak of E. coli O157:H7 infection. The initial pH of the products ranged from 3.6 to 3.9. Products were inoculated with 6.5 × 103 E. coli O157:H7/g and incubated at 5 or 20°C. Escherichia coli O157:H7 did not grow at either temperature but survived for 34 to 55 days at 5°C and for 8 to 21 days at 20°C, depending on the lot. Survival was greatest in real mayonnaise purchased at retail among six mayonnaise samples which included a reduced calorie mayonnaise. Escherichia coli O157:H7 populations decreased between 2- and 100-fold by 3 weeks at 5°C, and between 10- and 1,000-fold by 7 days at 20°C. There was little or no change in pH (<0.1 unit), aerobic plate count, mold and yeast count or Lactobacillus count (< 1 log10 CFU/g) for the duration of the study. Commercial mayonnaise manufactured under good manufacturing practices is not a public health concern. Abusive handling of mayonnaise resulting in cross-contamination with E. coli O157:H7-contaminated food or contamination by an infected foodhandler is the principal basis for concern.

Bacteriological Survey of Frozen Mexican-style Foods Produced at Establishments Under Federal Inspection

1979 ◽  
Vol 42 (1) ◽  
pp. 46-48 ◽  
Author(s):  
BERNARD F. SURKIEWICZ ◽  
DOUGLAS F. CAMPBELL ◽  
MARSHALL E. HARRIS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Production Line ◽  
Plate Count ◽  
Geometric Means ◽  
Good Manufacturing Practices ◽  
Aerobic Plate Count

During visits to 20 federally inspected establishments producing frozen Mexican-style foods (burritos, taco rolls, and tacos), 477 production line samples and 643 finished product units were collected for bacteriological analyses. The 46 sets of finished product (10 units/set) produced under good manufacturing practices had an aerobic plate count of fewer than 50,000/g (geometric means), all had two or fewer Staphylococcus aureus-positive units, and all were negative for Escherichia coli and salmonellae. In addition, 37 (78%) of these 46 sets had three or fewer coliform-positive units.

Bacteriological Analysis of Ground Beef1

1976 ◽  
Vol 39 (6) ◽  
pp. 401-404 ◽  
Author(s):  
DENNIS WESTHOFF ◽  
FAYE FELDSTEIN
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Ground Beef ◽  
Plate Count ◽  
Bacteriological Analysis ◽  
Bacteriological Quality ◽  
The Mean ◽  
Aerobic Plate Count

A survey on the bacteriological quality of ground beef in Maryland was conducted to provide information relating to establishment of bacterial standards on fresh meats. One hundred forty samples were obtained at the retail, processor, and slaughter-processor levels. Retail samples yielded the highest bacterial numbers. The mean coliform, fecal coliform, and Escherichia coli count per gram, for all samples, was 200, 10, and 5, respectively. The mean total aerobic plate count per gram was 7.9 × 106 (28 C) and 2.0 × 106 (35 C). Forty-three percent of all the samples analyzed exceeded 50 fecal coliform per gram, while 18% exceeded a total aerobic plate count of 1.0 × 107 per gram.

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