scholarly journals Critical points and the presence of pathogenic bacteria in iced beverage processing lines

2017 ◽  
Vol 11 (06) ◽  
pp. 493-500
Author(s):  
Halim Nababan ◽  
Winiati Pudji Rahayu ◽  
Diana Elizabeth Waturangi ◽  
Suratmono Suratmono ◽  
Rina Puspitasari ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Critical Points ◽  
Water Samples ◽  
Pathogenic Bacteria ◽  
Control Point ◽  
Enterotoxigenic Escherichia Coli ◽  
Critical Control Point ◽  
Production And Distribution ◽  
Polymerase Chain ◽  
Ice Production

Introduction: Ice can be contaminated by pathogenic bacteria. This study aimed to identify critical points in iced beverage production and distribution lines to examine the presence of pathogenic bacteria in a beverage and its processing environment, as well as when water and ice used as main ingredients. Methodology: The critical points were determined using the principles of Hazard Analytical Critical Control Point (HACCP) to analyze each processing and distribution step from the survey. Samples collected from the points of concern based on the critical points that were found were tested for pathogens by conventional method and molecular method using primers and polymerase chain reaction (PCR). Results: Escherichia coli was found in 6.34% of samples, and 0.7% of them were confirmed as enterotoxigenic Escherichia coli (ETEC) by PCR. Vibrio cholerae was found in in 0.7% of water samples used to make iced beverages and in ice production, as well as in 2.12% of distribution and production tools. Salmonella Typhimurium was found in 1.4% of water samples used to make ice and ice products. Staphylococcus aureus was found in 2.02% of the surfaces of ice distribution and production tools and in 5.05% of production and distribution workers’ hands. S. aureus counts ranged from 2.4×102 - 3.5×102 colonies/100 cm² surface area and 1.9×10¹ - 3.7×102 colonies/workers’ hands. Conclusion: Control on many critical points in iced beverage processing and distribution is required so that the beverages are safe for consumption.

Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France

2001 ◽  
Vol 64 (9) ◽  
pp. 1341-1345 ◽  
Author(s):  
R. GUYON ◽  
F. DOREY ◽  
J. P. MALAS ◽  
A. LECLERCQ
Keyword(s):  
Escherichia Coli ◽  
Critical Points ◽  
Hazard Analysis ◽  
Random Amplified Polymorphic Dna ◽  
Control Point ◽  
Point System ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Carcasses

To identify hazard points and critical points during beef slaughtering, which is a necessary first step toward developing a hazard analysis and critical control point system to control meat contamination by Escherichia coli O157:H7, samples (n = 192) from surfaces, work tops, worker's hands, and beef carcasses were collected from a slaughterhouse in Calvados, France. Five strains of E. coli O157:H7 were isolated from a footbridge and a worker's apron at the preevisceration post and from a worker's hand at the defatting post. Three isolates carried stx2c, eae, and EHEC-hlyA genes and showed similar molecular types by random amplified polymorphic DNA, polymerase chain reaction IS3, and XbaI pulsed-field gel electrophoresis. Thus, this study has shown that preevisceration and defatting post and associated worker's materials are critical points for carcasses contamination by E. coli O157:H7 during beef slaughtering.

scholarly journals Assessment of Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from Restaurants of Kathmandu City

1970 ◽  
Vol 9 ◽  
pp. 49-56
Author(s):  
Poonam Thapa ◽  
Anjana Singh ◽  
Tika Bahadur Karki
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fast Food ◽  
Proper Time ◽  
Hazard Analysis ◽  
Control Point ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Critical Control Point ◽  
Mold Count

Hazard analysis critical control point (HACCP) module was prepared for one of the most popular fast food momo (chicken momo and buff momo). For this, hazard analysis was conducted in eight different restaurants of Katmandu city by observing all the steps of preparation, monitoring time-temperature throughout the preparation process and collecting samples of different stages of these food. The samples were assessed for total aerobic mesophilic count (TAMC), total coliform count, total Staphylococcus aureus count, total yeast and mold count, detection of Salmonella spp. and Escherichia coli. During preparation of chicken momo, the highest TAMC, yeast and mold count, coliform and S. aureus count were found to be 2.8 × 106cfu/g, 2.1 × 103cfu/g, 1.92 × 105cfu/g and 3.4 × 103cfu/g respectively. While preparation of buff momo, the highest TAMC, yeast and mold count, coliform count and S. aureus count were found to be 2.82 × 106cfu/g, 1.9 × 103cfu/g, 2.1 × 105cfu/g and 2.8 × 103cfu/g respectively. These values and near to these values too were obtained from the samples of pickles, spices, raw momo, mixture of minced meat with spices and raw meat. The organisms originally present in the raw materials were subsequently transmitted to all the preparatory stages but was not observed after steaming and hence the final steamed product of both kinds of momo were free from microorganisms. Thus from the above findings, it was concluded that steaming was the main critical control point (CCP), which if done for proper time and temperature, can eliminate all the contaminating organisms. Key words: coliform count, critical control point, hazard analysis, Staphylococcus aureus, Escherichia coli, Salmonella spp DOI: 10.3126/njst.v9i0.3164 Nepal Journal of Science and Technology 9 (2008) 49-56

scholarly journals Multiplex Polymerase Chain Reaction Assay for Identification of Enterotoxigenic Escherichia Coli Strains

2001 ◽  
Vol 13 (4) ◽  
pp. 308-311 ◽  
Author(s):  
Jacek Osek
Keyword(s):  
Escherichia Coli ◽  
Polymerase Chain Reaction ◽  
Multiplex Polymerase Chain Reaction ◽  
Direct Determination ◽  
Enteric Bacteria ◽  
Enterotoxigenic Escherichia Coli ◽  
Chain Reaction ◽  
Gram Negative ◽  
E Coli ◽  
Polymerase Chain

A multiplex polymerase chain reaction (PCR) system was developed for identification of enterotoxigenic Escherichia coli (ETEC) strains and to differentiate them from other gram negative enteric bacteria. This test simultaneously amplifies heat-labile (LTI) and heat-stable (STI and STII) toxin sequences and the E. coli-specific universal stress protein ( uspA). The specificity of the method was validated by single PCR tests performed with the reference E. coli and non- E. coli strains and with bacteria isolated from pig feces. The multiplex PCR allowed the rapid and specific identification of enterotoxin-positive E. coli and may be used as a method for direct determination of ETEC and to differentiate them from other E. coli and gram-negative enteric isolates.

Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

2006 ◽  
Vol 69 (8) ◽  
pp. 1978-1982 ◽  
Author(s):  
J. E. MANN ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Meat Processing ◽  
E Coli ◽  
Critical Control Point ◽  
Critical Limits

In order to provide beef processors with valuable data to validate critical limits set for temperature during grinding, a study was conducted to determine Escherichia coli O157:H7 growth at various temperatures in raw ground beef. Fresh ground beef samples were inoculated with a cocktail mixture of streptomycin-resistant E. coli O157:H7 to facilitate recovery in the presence of background flora. Samples were held at 4.4, 7.2, and 10°C, and at room temperature (22.2 to 23.3°C) to mimic typical processing and holding temperatures observed in meat processing environments. E. coli O157:H7 counts were determined by direct plating onto tryptic soy agar with streptomycin (1,000 μg/ml), at 2-h intervals over 12 h for samples held at room temperature. Samples held under refrigeration temperatures were sampled at 4, 8, 12, 24, 48, and 72 h. Less than one log of E. coli O157:H7 growth was observed at 48 h for samples held at 10°C. Samples held at 4.4 and 7.2°C showed less than one log of E. coli O157:H7 growth at 72 h. Samples held at room temperature showed no significant increase in E. coli O157:H7 counts for the first 6 h, but increased significantly afterwards. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits in their hazard analysis critical control point plans to minimize E. coli O157:H7 growth during the production and storage of ground beef.

scholarly journals Identification of aflatoxigenic fungi using polymerase chain reaction-based assay

2014 ◽  
pp. 259-269 ◽  
Author(s):  
Vladislava Soso ◽  
Marija Skrinjar ◽  
Nevena Blagojev ◽  
Slavica Veskovic-Moracanin
Keyword(s):  
Polymerase Chain Reaction ◽  
Regulatory Gene ◽  
Control Point ◽  
Complex Mixture ◽  
Target Sequence ◽  
Chain Reaction ◽  
Isolation And Identification ◽  
Close Link ◽  
Critical Control Point ◽  
Polymerase Chain

As the aflatoxins represent a health-risk for humans because of their proven carcinogenicity, food-borne fungi that produce them as secondary metabolites, mainly Aspergillus flavus and Aspergillus parasiticus, have to be isolated and identified. The best argument for identifying problem fungi is that it indicates control points within the food system as part of a hazard analysis critical control point (HACCP) approach. This assumes there is a close link between fungus and toxin. Conventional methods for isolation and identification of fungi are time consuming and require admirably dedicated taxonomists. Hence, it is imperative to develop methodologies that are relatively rapid, highly specific and as an alternative to the existing methods. The polymerase chain reaction (PCR) facilitates the in vitro amplification of the target sequence. The main advantages of PCR is that organisms need not be cultured, at least not for a long time, prior to their detection, target DNA can be detected even in a complex mixture, no radioactive probes are required, it is rapid, sensitive and highly versatile. The gene afl-2 has been isolated and shown to regulate aflatoxin biosynthesis in A. flavus. Also, the PCR reaction was targeted against aflatoxin synthesis regulatory gene (aflR1) since these genes are nearly identical in A. flavus and A. parasiticus in order to indicate the possibility of detection of both the species with the same PCR system (primers/reaction). [Projekat Ministarstva nauke Republike Srbije, br. III46009] <br><br><font color="red"><b> This article has been retracted. Link to the retraction <u><a href="http://dx.doi.org/10.2298/APT1647265E">10.2298/APT1647265E</a><u></b></font>

Development, Implementation, and Analysis of an On-Farm Food Safety Program for the Production of Greenhouse Vegetables

2002 ◽  
Vol 65 (6) ◽  
pp. 918-923 ◽  
Author(s):  
DOUGLAS A. POWELL ◽  
MAURICIO BOBADILLA-RUIZ ◽  
AMANDA WHITFIELD ◽  
MANSEL W. GRIFFITHS ◽  
AMBER LUEDTKE
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Program ◽  
Critical Control Point ◽  
Production And Distribution ◽  
Microbiological Testing ◽  
Microbial Risks ◽  
On Farm

Fresh fruits and vegetables are increasingly recognized as vectors for foodborne illness. Consequently, an on-farm food safety program was developed, implemented, and analyzed for the Ontario Greenhouse Vegetable Growers in Ontario, Canada, during a 2½-year period. This hazard analysis critical control point–based system was designed to reduce the potential of microbial contamination along the entire production and distribution process. Through the use of microbiological testing, on-site visits, and producer surveys, it was determined that the program has increased grower knowledge, understanding, and awareness of microbial risks associated with fresh produce and caused improvements in practices used within the greenhouse and packing sheds.

scholarly journals Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

2001 ◽  
Vol 67 (12) ◽  
pp. 5431-5436 ◽  
Author(s):  
Cuiwei Zhao ◽  
Beilei Ge ◽  
Juan De Villena ◽  
Robert Sudler ◽  
Emily Yeh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Campylobacter Coli ◽  
Safety Education ◽  
E Coli ◽  
Critical Control Point ◽  
Food Borne ◽  
Meat Samples ◽  
Raw Meats

ABSTRACT A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated withCampylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yieldedCampylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

scholarly journals Evaluation of a Steam Pasteurization Process in a Commercial Beef Processing Facility

1997 ◽  
Vol 60 (5) ◽  
pp. 485-492 ◽  
Author(s):  
ABBEY L. NUTSCH ◽  
RANDALL K. PHEBUS ◽  
M. JAMES RIEMANN ◽  
DAVID E. SCHAFER ◽  
J. E. BOYER ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Control Point ◽  
Meat Products ◽  
Steam Treatment ◽  
Salmonella Spp ◽  
Bacterial Populations ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Processing ◽  
Steam Pasteurization

The effectiveness of a steam pasteurization process for reducing naturally occurring bacterial populations on freshly slaughtered beef sides was evaluated in a large commercial facility. Over a period of 10 days, 140 randomly chosen beef sides were microbiologically analyzed. Each side was sampled immediately before, immediately after, and 24 h after steam pasteurization treatment. Total aerobic bacteria (APC), Escherichia coli (generic), coliform, and Enterobacteriaceae populations were enumerated. The process significantly (P ≤ 0.01) reduced mean APCs from 2.19 log CFU/cm2 before treatment to 0.84 log CFU/cm2 immediately after and 0.94 log CFU/cm2 24 h after treatment. Before pasteurization (8 s steam exposure), 16.4% of carcasses were positive for generic E. coli (level of 0.60 to 1.53 log CFU/cm2), 37.9% were positive for coliforms (level of 0.60 to 2.26 log CFU/cm2), and 46.4% were positive for Enterobacteriaceae (level of 0.60 to 2.25 log CFU/cm2). After pasteurization, 0% of carcasses were positive for E. coli, 1.4% were positive for coliforms (level of 0.60 to 1.53 log CFU/cm2), and 2.9% were positive for Enterobacteriaceae (level of 0.60 to 1.99 log CFU/cm2). Of the 140 carcasses evaluated, one carcass was positive for Salmonella spp. before treatment (0.7% incidence rate); all carcasses were negative after steam treatment. This study indicates that steam pasteurization is very effective in a commercial setting for reducing overall bacterial populations on freshly slaughtered beef carcasses. The system may effectively serve as an important critical control point for HACCP systems at the slaughter phase of beef processing. In conjunction with other antimicrobial interventions (mandated by USDA to achieve zero tolerance standards for visible contamination) and good manufacturing practices, this process can play an important role in reducing the risk of pathogenic bacteria in raw meat and meat products.

Sign in / Sign up

Export Citation Format

Share Document