Bacterial growth in seafood on restaurant premises

1975 ◽  
Vol 21 (11) ◽  
pp. 1788-1797 ◽  
Author(s):  
Nirmala Venkataramaiah ◽  
A. G. Kempton
Keyword(s):  
Bacterial Growth ◽  
Room Temperature ◽  
Quality Loss ◽  
Sensitive Measure ◽  
Keeping Quality ◽  
A Chain ◽  
Subsequent Storage ◽  
And Storage ◽  
Improved Methods ◽  
The Way

Operational guidelines for a chain of the newer type of seafood restaurants and take-out stores were derived from plots of bacteriological and trimethylamine changes during the preparation and storage of cod fillets, shrimp, and clams. If fish is to be defrosted at room temperature it should be washed and portioned within 14 h. Subsequent storage at 5 °C should not exceed 72 h and once removed from the refrigerator it should be fried within 3 h. New stores should consider improved methods of defrosting. Trimethylamine content was a more sensitive measure of quality loss than bacterial growth. Shrimp quality can be improved by emphasizing the way shells are removed because most of the contamination was external. Shrimp shelled while still frozen had the best potential keeping quality. Clam meat is handled less and is always held at 5 °C; but bacterial growth indicated that it should not be held on the premises for more than 3 days including the time necessary for defrosting. Batter prepared fresh daily can be left at room temperature. Frying can obliterate poor handling procedures, but adequate cooking is essential under any conditions. Clams are a gourmet item but the practice of cooking them lightly at customer request proved inadvisable.

scholarly journals Dabai Fruit: Postharvest Handling and Storage

2020 ◽  
Author(s):  
Siti Hajar Ariffin ◽  
Rosnah Shamsudin ◽  
I. S. M. A. Tawakkal
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Quality Loss ◽  
Potential Development ◽  
Postharvest Handling ◽  
Canarium Odontophyllum ◽  
Handling Quality ◽  
And Storage ◽  
Wide Potential ◽  
Quality And Shelf Life

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

scholarly journals On the Structural Analysis ofγ-Ray Induced Primary Free Radicals in UHMWPE and Vitamin E Stabilized UHMWPE by ESR Spectroscopy

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Malik Sajjad Mehmood ◽  
Muhammad Shah Jahan ◽  
Tariq Yasin ◽  
Muhammad Tariq ◽  
Mohammad Ahmad Choudhry ◽  
...  
Keyword(s):  
Vitamin E ◽  
Room Temperature ◽  
Oriented Molecules ◽  
Powder Samples ◽  
One Year ◽  
Gamma Irradiated ◽  
Subsequent Storage ◽  
And Storage ◽  
Best Fit ◽  
Radical Signal

Oriented allyl radicals are detected at room temperature in gamma irradiated UHMWPE. The effects of vitamin E and storage at room temperature on this oriented structure are also investigated during the study. While testing powder as well as compression-molded solids, with or without vitamin E, a typical ESR spectrum was recorded at room temperature following 100 kGy gamma dose and subsequent storage at −78.5°C for one year. The simulated results show that the relative abundance of 5% alkyl, 68% allyl, and 27% polyenyl produced a 98.7% best fit of experimental ones. Furthermore, the allyl radical signal gives approximately 20% of random orientations and 80% of oriented molecules. In oriented PE, measured at −196°C, Ohnishi et al. (1916) observed 25 lines within a total magnetic field width of approximately 133 G. Our spectra also show 25 lines spread over 136 G in UHMWPE powder samples and at room temperature after one year of storage.

Cross-Contamination of Lettuce with Escherichia coli O157:H7

2002 ◽  
Vol 65 (3) ◽  
pp. 465-470 ◽  
Author(s):  
MARIAN R. WACHTEL ◽  
AMY O. CHARKOWSKI
Keyword(s):  
Escherichia Coli ◽  
Bacterial Growth ◽  
Room Temperature ◽  
Single Cells ◽  
Storage Period ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cross Contamination ◽  
Calcium Hypochlorite ◽  
Large Numbers ◽  
Subsequent Storage

Contamination of produce by bacterial pathogens is an increasingly recognized problem. In March 1999, 72 patrons of a Nebraska restaurant were infected with enterohemorrhagic Escherichia coli (EHEC) O157:H7, and shredded iceberg lettuce was implicated as the food source. We simulated the restaurant's lettuce preparation procedure to determine the extent of possible EHEC cross-contamination and growth during handling. EHEC inoculation experiments were conducted to simulate the restaurant's cutting procedure and the subsequent storage of shredded lettuce in water in the refrigerator. All lettuce pieces were contaminated after 24 h of storage in inoculated water (2 × 109 CFU of EHEC per 3 liters of water) at room temperature or at 4°C; EHEC levels associated with lettuce increased by >1.5 logs on the second day of storage at 4°C. All lettuce pieces were contaminated after 24 h of storage in water containing one inoculated lettuce piece (~105 CFU of EHEC per lettuce piece) at both temperatures. The mixing of one inoculated dry lettuce piece with a large volume of dry lettuce, followed by storage at 4°C or 25°C for 20 h resulted in 100% contamination of the leaves tested. Microcolonies were observed on lettuce stored at 25°C, while only single cells were seen on leaves stored at 4°C, suggesting that bacterial growth had occurred at room temperature. Three water washes did not significantly decrease the number of contaminated leaves. Washing with 2,000 mg of calcium hypochlorite per liter significantly reduced the number of contaminated pieces but did not eliminate contamination on large numbers of leaves. Temperature abuse during storage at 25°C for 20 h decreased the effectiveness of the calcium hypochlorite treatment, most likely because of bacterial growth during the storage period. These data indicate that storage of cut lettuce in water is not advisable and that strict attention must be paid to temperature control during the storage of cut lettuce.

Investigations on the Nature of Hemophilia A

1963 ◽  
Vol 09 (01) ◽  
pp. 030-052 ◽  
Author(s):  
Eberhard Mammen
Keyword(s):  
Factor Viii ◽  
Human Plasma ◽  
Barium Sulfate ◽  
Freeze Drying ◽  
Room Temperature ◽  
Hemophilia A ◽  
Normal Human Plasma ◽  
Normal Human ◽  
And Storage ◽  
Prothrombin Activation

SummaryIn this paper an inhibitor is described that is found in hemophilic plasma and serum different from any till now described inhibitor. The inhibitor only inhibits prothrombin activation in the “intrinsic clotting systems”. This inhibitor is probably not present in normal human plasma or serum. It is destroyed by ether and freeze drying, is labile to acid and storage at room temperature. It is stable upon dialysis and has not been adsorbed on barium sulfate, aluminum hydroxide or kaolin. It precipitates at 50% v/v saturation with alcohol. The nature of this inhibitor seems to be a protein or lipoprotein.Factor VIII was isolated from hemophilic plasma. The amount isolated was the same as from normal plasma and the activity properties were not different. Hemophiliacs have normal amounts of factor VIII.

scholarly journals Photodoping of metal oxide nanocrystals for multi-charge accumulation and light-driven energy storage

Nanoscale ◽  
2021 ◽  
Author(s):  
Michele Ghini ◽  
Nicola Curreli ◽  
Andrea Camellini ◽  
Mengjiao Wang ◽  
Aswin Asaithambi ◽  
...  
Keyword(s):  
Energy Storage ◽  
Solar Energy ◽  
Metal Oxide ◽  
Direct Conversion ◽  
Charge Accumulation ◽  
Innovative Solutions ◽  
And Storage ◽  
The Way

Light-driven multi-charge accumulation (i.e., photodoping) of doped metal oxide nanocrystals opens the way to innovative solutions for the direct conversion and storage of the solar energy.

scholarly journals Evaluation of Microbial Culture Techniques for the Isolation of Pythium Insidiosum from Equine Tissues

2002 ◽  
Vol 14 (4) ◽  
pp. 288-294 ◽  
Author(s):  
Amy M. Grooters ◽  
Amy Whittington ◽  
Mae K. Lopez ◽  
Michelle N. Boroughs ◽  
Alma F. Roy
Keyword(s):  
Room Temperature ◽  
Microbial Culture ◽  
Sample Type ◽  
Pythium Insidiosum ◽  
Selective Media ◽  
Culture Techniques ◽  
Media Type ◽  
Antibiotic Solution ◽  
And Storage ◽  
Storage Technique

The purpose of this study was to evaluate the effects of sample handling, storage, and culture techniques on the isolation of Pythium insidiosum from infected equine tissues. Tissue and kunker samples obtained immediately posteuthanasia from a horse with subcutaneous pythiosis were used to assess the effects of sample type (kunkers vs. tissues), media type (selective vs. nonselective), storage technique, and storage time on P. insidiosum isolation rate. Overall, isolation rates were higher from fresh kunkers (94.6%) and stored kunkers (76.4%) than from fresh tissues (8.3%) or stored tissues (4.6%). Isolation of P. insidiosum also occurred more often on antibiotic-containing media than on nonselective media for both fresh and stored samples. For samples that were stored for 1–3 days prior to culture, P. insidiosum isolation rates were highest for the following techniques: kunkers stored at room temperature and plated on selective media (100%), kunkers stored at 4 C and then plated on either nonselective (91.7%) or selective (95.8%) media, kunkers stored on cold packs and then plated on either nonselective (93.8%) or selective (100%) media, kunkers stored in ampicillin solution and plated on selective media (100%), and kunkers stored in ampicillin/gentocin solution and plated on selective media (87.5%). For samples stored for 4–5 days, P. insidiosum isolation rates were highest for kunkers stored at 4 C and then plated on either nonselective (81.3%) or selective (87.5%) media, kunkers stored in ampicillin solution and then plated on selective media (87.5%), and kunkers stored in ampicillin/gentocin solution and plated on selective media (87.5%). Results of this study suggest that optimal isolation rates of P. insidiosum from infected equine tissues are achieved by culturing fresh kunkers on selective media. For samples that cannot be processed immediately, acceptable handling techniques include storage at room temperature for up to 3 days, refrigeration for up to 5 days, shipping on cold packs, and storage in antibiotic solution, each combined with subsequent inoculation on selective media.

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Studies on the Preservation of Raw Cow’s Milk by Chemical Method

1970 ◽  
Vol 42 (3) ◽  
pp. 317-326 ◽  
Author(s):  
F Rokhsana ◽  
UK Das ◽  
R Yeasmin ◽  
A Nahar ◽  
S Parveen
Keyword(s):  
Hydrogen Peroxide ◽  
Chemical Method ◽  
Room Temperature ◽  
Storage Period ◽  
Total Coliform ◽  
Human Consumption ◽  
Milk Products ◽  
E Coli ◽  
Keeping Quality ◽  
Control Milk

Studies carried out to develop a technique for the preservation of cow's milk in raw condition using hydrogen peroxide (H2O2) as a preservative. Fresh cow’s milk was collected and experiments were conducted by four treatments in order to achieve the optimum condition of storage. The treatments were with various concentration of H2O2 starting from 0.05 %, 0.1 %, 0.2 %, 0.3 %, 0.4 %, & 0.5 %. Treated milk with 0.05 % concentration of H2O2 had storage period of 20 days compared to that of the control one (5 days only) in refrigerated temperature (±8°C). On the other hand hydrogen peroxide treated milk (0.05 %) had a storage period of 8 hours at room temperature (±28°C). Results also showed that the higher concentration of H2O2 had no effect on storage period than that of control. Milk products like kheer and halawa prepared by treated milk and stored for 20 days showed almost nil growth of total coliform and E. coli which means that food products prepared from hydrogen peroxide treated milk is safe for human consumption. Key words: Raw, Storage, Hydrogen peroxide, Preservative, keeping quality, Pasteurization, deteriorated, MPN. Bangladesh J. Sci. Ind. Res. 42(3), 317-326, 2007

scholarly journals Stability of pseudorabies virus during freeze-drying and storage: effect of suspending media

1976 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
E M Scott ◽  
W Woodside
Keyword(s):  
Freeze Drying ◽  
Pseudorabies Virus ◽  
Storage Effect ◽  
Drying Process ◽  
Sodium Glutamate ◽  
Degree Of Protection ◽  
The Stability ◽  
Subsequent Storage ◽  
And Storage ◽  
Lactalbumin Hydrolysate

The effect of suspending media on the stability of pseudorabies virus upon freeze-drying and subsequent storage was studied. A variety of media was tested, including: sodium glutamate; sucrose; lactose; lactalbumin hydrolysate; peptone; a combination of sucrose, dextran, and glutamate; and various combinations of sucrose, glutamate, and potassium phosphates. Suspending media containing glutamate, either alone or in combination with sucrose and either dextran or phosphates, afforded the greatest degree of protection during the freeze-drying process and upon storage. Some possible functions of these additives in preventing injury to the virus during freezing and drying have been suggested.

scholarly journals Storage and Condition of Biomass Influence to Biosorption of Lead (II) and Zinc(II) by Saccharomyces cerevisiae Biomass

2010 ◽  
Vol 1 (1) ◽  
pp. 11-15
Author(s):  
Jasmidi Jasmidi ◽  
Eko Sugiharto ◽  
Mudjiran Mudjiran
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Atomic Absorption ◽  
Room Temperature ◽  
Final Concentration ◽  
Biomass Storage ◽  
Lead And Zinc ◽  
The Difference ◽  
Biomass Influence ◽  
And Storage ◽  
Zinc Storage

The influence of length and condition of Biomass Storage on the biosorption of lead and zinc that present together in a solution by Saccharomyces cerevisiae biomass were studied. In this experiment, variables of length and condition of biomass storage were examined. Concentration of lead and zinc were determined by atomic absorption spectrophotometric (AAS) using air-acetilene as atomizing flame. Loading of lead and zinc on the biomass were determined as the difference between the initial and the final concentration of lead and zinc in the solution. Biosorption of lead and zinc were influenced by condition and storage of the biomass. Storage of biomass in the room temperature for one week cause an increasing uptake. Storage for longer period result in decrease of lead and zinc uptake. Storage of biomass in a freezer up to 2 weeks increased the uptake of lead, but did not influence the uptake of zinc. Storage for longer period decreased the uptake of both of lead and zinc. For all condition the uptake of lead higher than the uptake of zinc by Saccharomyces cerevisiae.

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