Survival of Aerobic and Anaerobic Bacteria in
|
|
- Derick Wood
- 6 years ago
- Views:
Transcription
1 APPLIED MICROBIOLOGY, Mar. 1968, p Copyright 1968 American Society for Microbiology Vol. 16, No. 3 Printed in U.S.A. Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage1 J. R. CHIPLEY AND K. N. MAY Departments of Food Science and Poultry Science, University of Georgia, Athens, Georgia 361 Received for publication 18 September 1967 Total and anaerobic counts were ascertained on boneless, cooked, cubed, frozen chicken meat. We determined survival of aerobes and anaerobes in the natural flora after the meat was freeze-dehydrated and rehydrated at room temperature for 3 min and at 5, 85, and 1 C for 1 min. Total and anaerobic counts of bacteria in the rehydrated meat were established during storage of samples at 4, 22, and 37 C -until a spoilage odor was detected. Samples were also inoculated with Clostridium sporogenes and were dried and rehydrated at 1 C and stored at 37 C. Approximately 21 % of the aerobes and 37% of the anaerobes survived drying and rehydration at room temperature. Many genera of aerobes, anaerobes, and facultative anaerobes survived drying and rehydration at 5 C; only sporeformers survived rehydration at 85 or 1 C. Low-temperature (4 C) storage of rehydrated meat produced ample shelf life (over 2 days), whereas storage at the higher temperature resulted in a shelf life of less than 3 hr. Approximately 81% of the C. sporogenes cells survived rehydration at 1 C and grew to over 17 cells within 4 hr. Our study presents additional data for adequate microbiological control in processing of freeze-dehydrated meat. Also, it points out the natural selection for sporeformers at high temperature of rehydration, stressing the need for consumer education in product handling for safety purposes. Previous investigations in this laboratory (3) have indicated that many aerobic bacteria, present as natural flora on cooked, boned chicken meat, survived freeze-dehydration and rehydration at mild temperatures (up to 5 C). Sporeforming bacteria survived rehydration at 85 and 1 C for 1 min; these bacteria were capable of rapid growth when the rehydrated meat was maintained at high temperatures. Saleh and Goldblith (4) reported similar results in their investigations of freeze-dehydrated fish patties, shrimp, chicken, and pork. Wells (5) showed that spores of Clostridium botulinum, inoculated on cooked chicken meat, were reduced in number by 53% during freezing and were further decreased by an additional 15% during freeze-dehydration. Wells stated that there was little doubt that C. botulinum spores would persist in the dehydrated product for long periods of storage. We found no reports of investigations in which a wide variety of rehydration and storage 1 University of Georgia, College of Agriculture Experiment Stations, Journal Series Paper No. 143, College Station, Athens, Ga temperatures were studied as to their effect on survival of anaerobic bacteria in freeze-dehydrated meat. This study was conducted to determine the survival of natural aerobic and anaerobic bacteria, as well as inoculated C. sporogenes, in chicken meat during freeze-dehydration, rehydration at various temperatures, and subsequent storage at different temperatures. MATERIALS AND METHODS Source of meat. Cooked, cubed, and frozen meat was purchased from a commercial processor for use in our study. The meat had been boned from broilers that had been cooked in water and then cubed into small pieces, packaged in 5-lb polyethylene bags, and frozen in a blast freezer. In the laboratory, frozen, packaged meat was maintained at approximately -3 C. Freeze-dehydration. The frozen, cubed meat was freeze-dehydrated, and the dried product was stored in the manner described by May and Kelly (3). Bacteriology. By use of aseptic techniques and materials, 1-g meat samples (either nondried or dried and rehydrated) were weighed and were homogenized 445
2 446 CHIPLEY AND MAY APPL. MICROBIOL. in an Omnimixer with 9 ml of.85% NaCl for 3 min. Serial dilutions were made in saline, and duplicate pour plates or shake tubes were prepared. We determined the aerobic counts using pour plates with Tryptone Glucose Extract Agar (TGEA); anaerobic counts were established by use of either shake culture tubes (2) containing thioglycolate medium with added agar (15 g/liter) or pour plates of the same medium overlaid with 3% agar. (All media were manufactured by either Difco or BBL.) Incubation was at 37 C for 48 hr for aerobes and for 96 hr for anaerobes; plates containing 3 to 3 colonies were then counted and the results were recorded as count per gram of meat. All colonies that developed in the shake culture tubes or overlaid agar plates were recorded as anaerobes, although we realized that some facultative anaerobic bacteria were included. We selected colonies considered to be representative of the types of bacteria present from plates or tubes used to determine counts and isolated on TGEA or thioglycolate plates with agar overlay. These colonies were then transferred to nutrient agar slants or were stabbed in nutrient agar tubes, and they were stored at 4 C until identification procedures were conducted. Only the types of colonies that appeared predominant were selected, and no attempt was made to identify all types of organisms present or to determine the numbers of each. We followed the outline of Bergey's Manual for identification procedures. Analyses performed. The frozen chicken meat as received from the processor was sampled initially and at eight additional times during the course of the study (a period of about 4 months). Samples of freeze-dehydrated meat were removed from storage and were assigned rehydration and storage treatments. Rehydration treatments were conducted at room temperature for 3 min and at 5, 85, and 1 C for 1 min. The samples rehydrated at room temperature were not stored. The other samples were stored at 4, 22, and 37 C. Temperatures of rehydration and storage were the same as those employed by May and Kelly (3); these temperatures were chosen to cover the extremes that might be encountered in use of such a product by a consumer. After rehydration, the samples were transferred to clean, unsterilized cheesecloth, allowed to drain for 3 min, and stored in sterile 5-ml Erlenmeyer flasks. At intervals during storage, 1-g samples were extracted, and aerobic and anaerobic counts were determined. A panel of three experienced persons judged the odor- and coloracceptability of the meat during storage; it was considered spoiled when all three individuals independently judged the meat to have an off-odor. In some cases, storage was continued beyond the "spoilage" time to study further variations in numbers of bacteria. Each rehydration and storage sequence was replicated from five to eight times to determine changes in numbers of microorganisms. C. sporogenes was used as an inoculum in one part of the study. The culture (supplied by M. K. Hamdy, Food Science Department, University of Georgia) was grown for 48 hr at 37 C in fluid thioglycolate medium. Cells were harvested by centrifugation at 1, X g for 15 min and were washed twice with.85%o NaCl. The cells were suspended in.85% NaCl containing.1% tryptone, and 5-ml portions were placed in 15-ml sterile tubes at C. As needed, these tubes were removed from the freezer and thawed for 2 hr; a portion was extracted to determine the number of viable organisms, and the remainder was used as an inoculum. To free the chicken meat of competitive organisms, a piece of meat was placed in a beaker of water and was autoclaved at 121 C for 15 min. By use of aseptic techniques, a portion of the meat was transferred to sterile freezedrying flasks, and a known number of cells of C. sporogenes were added. The product was then freezedried and rehydrated at 1 C, and serial dilutions were prepared to determine changes in cell numbers. We selected a storage temperature of 37 C so that bacteria surviving the freeze-drying process would begin to grow and subsequently multiply as quickly as possible. Six replications were made for this part of the study. RESULTS The precooked frozen chicken meat had a mean bacterial count of 1.3 X 14 per g for aerobes and 1.3 x 1 per g for anaerobes. After freeze-drying and rehydration at room temperature for 3 min, the meat had a mean aerobic count of 2.8 X 13 bacteria per g. This was a reduction of 1.1 X 14 bacteria per g during the freeze-drying process or a survival rate of approximately 21 %. However, the mean 1 w 7 a. CD z 2 9- FIG. 1. Change in anaerobic bacteria per g offreezedehydrated chicken after rehydration at 5 C for 3 min and storage at 4 C (), 22 C (A), and 37 C (O).
3 VOL. 16, 1968 BACTERIA IN FREEZE-DEHYDRATED CHICKEN 447 m 2 7-, o c FIG. 2. Change in anaerobic bacteria per g offreezedehydrated chicken after rehydration at 85 C for JO min and storage at 4 C (), 22 C (A\), and 37 C (Ol). anaerobic count was 4.9 X l2 bacteria per g, a reduction consisting of 8.5 X 12 bacteria per g during the freeze-drying process or a survival rate of approximately 37%. Effects of rehydration of meat to 5 C and storage at 4, 22, and 37 C on numbers of anaerobes are shown in Fig. 1. At 4 C the numbers of anaerobic bacteria declined slightly for the first 3 days and then increased rapidly until 21 days, when spoilage was noted. Growth was much more rapid in meat stored at 22 and 37 C than in that stored at 4 C, with growth beginning immediately after rehydration. Spoilage occurred at 24 and 16 hr for meat stored at 22 and 37 C, respectively. Similar, but slightly greater, increases in numbers of aerobic bacteria were obtained, but these increases are not shown because they resemble previously reported data (3). Rehydration of chicken meat at 85 C and storage at 4 C caused an extended lag phase (up to approximately 13 days) for anaerobic bacteria (Fig. 2). After the initial lag, growth was rapid up to about 18 days after which it leveled offalthough the product was not considered spoiled until 24 days of storage. Growth curves for anaerobes in the product rehydrated at 85 C and stored at 22 or 37 C were almost identical (Fig. 2). Numbers remained almost stationary for about 5 hr and then increased rapidly with spoilage odor evident at 18 and 2 hr for the products stored at 22 and 37 C, respectively. Rehydration of meat at 1 C and storage at 4 C caused a rapid decline in numbers of anaerobic bacteria until the 9th day (Fig. 3). However, from 9 to 3 days of storage no viable organisms were recovered from the product rehydrated at 1 C and stored at 4 C; the product still had no objectionable odors after 3 days of storage. The anaerobes in the product rehydrated at 1 C and stored at 22 C grew rapidly for 14 hr, but these anaerobes tended to increase slowly thereafter, until spoilage odors became apparent at 48 hr of storage. In the product rehydrated at 1 C and stored at 37 C, the numbers of anaerobes remained relatively constant until about 15 hr; then they increased rapidly until spoilage occurred at 31 hr. Results of aerobic and anaerobic bacterial counts obtained immediately after spoilage, as well as the time required for a spoilage odor to develop in samples, are summarized in Table 1. Decreasing storage temperature of rehydrated meat from 37 or 22 to 4 C extended shelf life, but increasing rehydration temperatures from 5 to 85 or 1 C increased shelf life to a lesser extent. We identified both aerobic and anaerobic bacteria from meat rehydrated at each of the three previously mentioned temperatures (Table 2). Many types of bacteria were recovered from samples rehydrated at 5 C, but only sporeformers w6 r4-82 FIG. 3. Change in anaerobic bacteria per g offreezedehydrated chicken after rehydration at 1 C for 1 min and storage at 4 C (), 22 C (A), and 37 C (O).
4 448 CHIPLEY AND MAY APPL.. MICROBIOL. TABLE 1. Summary of shelf life and numbers of aerobic and anaerobic bacteria on freeze-dehydrated chicken rehydrated and stored at various temperatures Temp of Temp of Initial count per g Count at spoilage rehydra- storage Time required to spoil tion (C) (C) Aerobes Anae robes Aerobes Anaerobes X X X X days X X X X hr X X X X hr X X X X days X X X X hr X X 13 1.O X X hr X X 13 <1 at 3 day <1 at 3 day Terminated at 3 days X X X X hr X X X X hr were isolated from samples rehydrated at 85 and 1C. When we inoculated samples of meat with C. sporogenes (58 cells per g) and subsequently freeze-dehydrated and rehydrated these samples at 1 C for 1 min, a mean survival of 81 % of the organisms was observed. Counts increased to a mean of 7.4 X 17 C. sporogenes cells per g of product within 4 hr when stored at 37 C. DiscussIoN The recovery of 21% of the aerobic and 37% of the anaerobic bacteria present in the original chicken meat after freeze-dehydration and rehydration at room temperature is in agreement with previous studies of May and Kelly (3); their data showed a recovery of 32%. The variety of genera surviving the freeze-dehydration and rehydration at 5 C (Table 2) are also similar with the details given by May and Kelly. Both Escherichia and Salmonella spp. were identified in meat during this study. In contrast, Saleh and Goldblith (4) reported no salmonellae or coliform organisms, when they examined freeze-dehydrated chicken. However, Gunderson et al. (1) revealed that E. coli, Aerobacter aerogenes, and their variants are frequently found in cooked, boned chicken meat. May and Kelly (3) also identified E. coli in their tests with freeze-dehydrated chicken meat. Our study confirms the previous report from this laboratory (3) that vegetative cells of many types of bacteria can survive freeze-dehydration and rehydration at low temperature (5 C). In addition, these studies indicate that rehydration of freeze-dried meat at high temperature (85 to 1 C) effectively selects for sporeforming species of bacteria. Inoculated C. sporogenes had a survival rate of 81% after dehydration and rehydration at 1 C for 1 min; these results are in accordance with the 81 % survival rate of C. botulinum reported by Wells (5) in chicken meat during freeze-dehydration. The rapid growth of C. sporogenes (up to 7.4 X 17 cells per g within 4 hr) at 37 C suggests that surviving cells can multiply to dangerous levels in a very short period of time. Thus, the accidental or intentional delay of use of rehydrated meat containing any spores of pathogenic bacteria could lead to tragic results. These studies give additional evidence of the need for adequate microbiological control during processing of freeze-dehydrated chicken. Further more they point out that such control alone is not sufficient for the protection of the ultimate consumer. If the product is maintained at high temperature after rehydration, pathogenic sporeformers are capable of survival and rapid growth. Thus, the consumer should be urged to refrigerate any rehydrated product promptly if it is not used immediately. TABLE 2. Bacteria identified from representative colonies isolated during the rehydrationstorage tests Bacteria identified Rehydration temp (C) From aerobic plates Lactobacillus spp... 5 Escherichia coli... 5 Aerobacter aerogenes... 5 Salmonella spp... 5 Streptococcus spp... 5 Staphylococcus aureus... 5 Bacillus cereus... 5, 85, 1 From anaerobic tubes and plates S. aureus... 5 Clostridium sporogenes... 5, 85, 1 C. perfringens... 5, 85, 1
5 VOL. 16, 1968 BACTERIA IN FREEZE-DIEHYDRATED CHICKEN 449 LITERATURE CI1D 1. GUNDERSON, M. F., H. W. McFADDEN, AND T. S. KYLE The bacteriology of commercial poultry processing. Burgess Publishing Co., Minneapolis, Minn. 2. HAMDY, M. K., E. L. SHERRER, H. H. WEISER, AND W. D. SHEETs Microbiological factors in the treatment of phenolic wastes. Appl. Microbiol. 2: MAY, K. N., AND L. E. KELLY Fate of bacteria in chicken meat during freeze-dehydration, rehydration, and storage. Appl. Microbiol. 13: SALEH, B. A., AND S. A. GOLDBLITH Microbial evaluation of commercial freeze-dried foods. Food Technol. 2: WELLS, F. E A study of the microbiology of selected dehydrated food products. Tech. Rept FD, U.S. Army Natick Laboratories, Natick, Mass.
Dehydration, Rehydration, and Storagel
APPLIED MIROBIOLOGY, May, 1965 opyright 1965 American Society for Microbiology Vol. 13, No. 3 Printed in U.S.A. Fate of Bacteria in hicken Meat During Freeze- Dehydration, Rehydration, and Storagel K.
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationStaphylococci in Competition'
II. Staphylococci in Competition' Effect of Total Numbers and Proportion of Staphylococci in Mixed Cultures on Growth in Artificial Culture Medium A. C. PETERSON, J. J. BLACK, AND M. F. GUNDERSON Department
More informationFood Entrepreneurs Series: Science Basics
Food Entrepreneurs Series: Science Basics How Microorganisms Affect Food Safety and Quality All raw food items contain microorganisms. These microorganisms can eventually lead to food spoilage or even
More informationSurvival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Aug. 192, p. 259-263 99-224/2/259-5$2./ Vol. 44, No. 2 Survival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods C.. GILL* AND LYNDA M.
More informationResponse of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically Spoiled Beef and Aged Beef
APPLIED MICROBIOLOGY, July, 1966 Vol. 14, No. 4 Copyright 1966 American Society for Microbiology Printed in U.S.A. Response of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationStorage of waters, underground, surface, sea and sewage, phenomenon is the more puzzling because the waters in their
RELATION BETWEEN FOOD CONCENTRATION AND SURFACE FOR BACTERIAL GROWTH1 H. HEUKELEKIAN2 AND A. HELLER3 Agricultural Experiment Station, New Brunswick, New Jersey Received for publication April 19, 1940 Storage
More informationRelation of the Heat Resistance of Salmonellae to
APPLED MICROBIOLOGY, Mar. 1970, p. 9- Copyright 1970 American Society for Microbiology Vol. 19, No. Printed in U.S.A. Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment1
More informationIn-vitro analysis of the microbial-load in raw meat and finished products
ISSN: 2319-7706 Volume 3 Number 12 (2014) pp. 643-648 http://www.ijcmas.com Original Research Article In-vitro analysis of the microbial-load in raw meat and finished products M. P.Prasad* Department of
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More informationMicrobial load and prevalence of pathogens on surface of fresh vegetables in local market yards across Junagadh district of Gujarat
International Journal of Plant Protection Volume 5 Issue 1 April, 2012 84-88 Research Article IJPP Microbial load and prevalence of pathogens on surface of fresh vegetables in local market yards across
More informationGrowth Suppression of Listeria monocytogenes by Lactates in Broth, Chicken, and Beef
283 Journal of Food Protection, Vol. 54, No. 4, Pages 283-287 (April 1991) Copyright International Association of Milk, Food and Environmental Sanitarians Growth Suppression of Listeria monocytogenes by
More informationGuidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods. January 2004 (DRAFT)
Guidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods January 2004 (DRAFT) Introduction This document provides advice on vacuum and modified atmosphere packaged (VP/MAP)
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationOrganisms used. The routine test organism was a putrefactive anaerobe, Company, and Bacilus stearothermophilus, strain NCA 1518.
THE EFFECT OF OXIDATIVE RANCIDITY IN UNSATURATED FATTY ACIDS ON THE GERMINATION OF BACTERIAL SPORES NORMAN G. ROTH2 AND H. 0. HALVORSON Department of Bacteriology, University of Illinois, Urbana, Illinois
More informationVEIKKO NURMIKKO. in which the organisms under investigation are separated from each other by one or more dialysis
Microbiological Determination of Vitamins and Amino Acids Produced by Microorganisms, Using the Dialysis Cell1 VEIKKO NURMIKKO Laboratory of Valio, Biochemical Institute, Helsinki, Finland Received for
More informationFOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?
FOODBORNE DISEASES FOODBORNE DISEASES Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more? COURSES 1) Causes of foodborne diseases
More informationPreventing foodborne illnesses. aka FOOD POISONING
TFJ3C Preventing foodborne illnesses aka FOOD POISONING Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen Keep it Safe, Refrigerate!
More informationEXPERIMENT. Food Safety
EXPERIMENT Food Safety Hands-On Labs, Inc. Version 42-0308 -00-01 Review the safety materials and wear goggles when working with chemicals. Read the entire exercise before you begin. Take time to organize
More informationBacteriological Analysis of Different Foods to Determine the Fitness for Human Consumption
Bacteriological Analysis of Different Foods to Determine the Fitness for Human Consumption Abstract Pages with reference to book, From 79 To 84 Mumtaz Begum ( Biological Production Division, National Institute
More informationThe Whitley Internal HEPA filtration system bacteriological testing
The Whitley Internal HEPA filtration system bacteriological testing Andrew Pridmore July 2014 Introduction As described in Technical Note HE03, Whitley Workstations equipped with our Whitley Internal HEPA
More informationFactors Affecting the Resistance of Staphylococcus
APPLIED MICROBIOLOGY, Jan., 1967, p. 97-101 Copyright 1967 American Society for Microbiology Vol. 15, No. 1 Printed in U.S.A. Factors Affecting the Resistance of Staphylococcus aureus to Hydrogen Peroxide
More informationnamib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY
namib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY Faculty of Health and Applied Sciences Department of Health Sciences QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES QUALIFICATION CODE: 08 BEHS
More informationNational Exams May hours duration
National Exams May 2012 04-Agric-A 7, Chemistry and Microbiology of Foods 3 hours duration NOTES: 1. If doubt exists as to the interpretation of any question, the candidate is urged to submit with the
More informationPreservation of Food. H4.2: Applies principles of food preservation to extend the life of food and maintain safety.
Preservation of Food H4.2: Applies principles of food preservation to extend the life of food and maintain safety. Syllabus Link: What is Food Preservation? Food Preservation is the process of treating
More informationFood2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs. Food2Market. The Idea
Food2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs Kimberly A. Baker, MS, RD, LD Food Safety Associate Food2Market A food entrepreneur assistance program Coordinates
More informationMETABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES
METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES ROBERT P. STRAKA AND J. L. STOKES Western Regional Research Laboratory,' Albany, California Received for publication January 19, 1959 The death of bacteria
More informationBlair Bean Grade 9 Pittsburgh Central Catholic Highschool
Blair Bean Grade 9 Pittsburgh Central Catholic Highschool Variety of organisms that live in and on the body Skin Gastrointestinal tracts Nose Pharynx Mouth Conjunctiva Provide moisture, nourishment, and
More informationFood Safety: Basic Overview of Safely Handling Food
Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working
More informationPRA. MISS. A. LEKSHMY and V. K. PILLA! Central Institute of Fisheries Technology, Ernakulam.
Fishui'Y Technology Vol: 1 No, 1-1!!64 PRA l. Incidence And General Distribution. MISS. A. LEKSHMY and V. K. PILLA! Central Institute of Fisheries Technology, Ernakulam. [A general survey carried out on
More informationThe Effects of Various Milk By-Products on Microbial. Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN
The Effects of Various Milk By-Products on Microbial Properties of Beef Patties Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN Faculty of Agriculture, Department of Food Engineering, Selcuk University,
More informationLIST OF PUBLISHED STANDARDS
Report : 08-0-0 Page o : Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04 SS 49:0.0 ible gelatin 0-09-6 0-09-6 06-09-6 SS 88:007.0 Commercial dextrose and liquid glucose
More informationChanges in the Microflora of Bovine Colostrum During Natural Fermentation
27 f. Milk Food Techno/. Vol. 39. No. I, Pages 27-31!January, 1976) Copyright 1976, International Association of Milk, Food, and Environmental Sanitarians Changes in the Microflora of Bovine Colostrum
More informationRadiation Preservation of Foods
Lec.6 Food Microbiology Dr.Jehan Abdul Sattar Radiation Preservation of Foods Radiation may be defined as the emission and propagation of energy through space or through a material medium. Radiation in
More informationVimta Labs Ltd., Life Sciences Facility, Plot No. 5, Alexandria Knowledge Park, Genome Valley, Shameerpet, Hyderabad, Telangana
Last Amended on - Page 1 of 14 I. DRUGS & PHARMACEUTICALS 1. Biological Assays Antibiotics And Other Drugs Bulk Drugs & Their Formulations: Erythromycin, Gentamicin, Nystatin IP Appendix 9.1 2.2.10 BP
More informationEffect of Soy Proteins on the Growth of Clostridium perfringens'
APPUED MICROBIOLOGY, Aug. 1971, p. 177-183 Vol. 22, No. 2 Copyright 1971 American Society for Microbiology Printed in U.S.A. Effect of Soy Proteins on the Growth of Clostridium perfringens' F. F. BUSTA
More informationS. aureus NCTC 6571, E. coli NCTC (antibiotic
ISO Sensitivity Test Agar Code: KM1204 A semi-defined nutritionally rich sensitivity medium. It is composed of specially selected peptones with a small amount of glucose, solidified with a very pure agar
More informationFOOD MICROBIOLOGY. Prof. Jackson N. Ombui. Department of Public Health, Pharmacology and Toxicology, University of Nairobi.
FOOD MICROBIOLOGY Prof. Jackson N. Ombui Department of Public Health, Pharmacology and Toxicology, University of Nairobi. Introduction Food production occurs at specific areas and at certain periods of
More informationCook Chill Its not for Dills
Cook Chill Its not for Dills EHPA 2018 Food Forum Karen Ferres Manager, Food Safety & Audit, SA Health Aim To highlight the risks associated with > The food service sector expansion to the realm of extended
More informationGlen Pinna General Manager, Biotech Laboratories. Session A1 Food Safety
Session A1 Food Safety Using a Biological Testing Laboratory Water and surface testing Validating the quality of water used to wash produce or incorporate into food Monitoring of food surface cleaning
More informationBioprospecting of Neem for Antimicrobial Activity against Soil Microbes
ISSN: 2454-132X Impact factor: 4.295 (Volume3, Issue1) Available online at: www.ijariit.com Bioprospecting of Neem for Antimicrobial Activity against Soil Microbes R. Prasanna PRIST University, Tamilnadu
More informationVolume 2, ISSN (Online), Published at:
INFLUENCE OF PROTECTORS ON PRESERVATION OF LAСTIC ACID MICROORGANISMS Karlygash M. Kebekbaeva (RSE "Institute of Microbiology and Virology" KH MES RK, Kazakhstan, Almaty) Abstract In this paper we studied
More informationCONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED)
CONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED) 1 Sources of Contamination Pre-harvest Contamination Post- harvest contamination Microbiological contaminants are found everywhere
More informationEvaluation of Antibacterial Effect of Odor Eliminating Compounds
Evaluation of Antibacterial Effect of Odor Eliminating Compounds Yuan Zeng, Bingyu Li, Anwar Kalalah, Sang-Jin Suh, and S.S. Ditchkoff Summary Antibiotic activity of ten commercially available odor eliminating
More informationFreezing, and Ultraviolet
APPLIED MICROBIOLOGY, May, 1966 Vol. 14, No. 3 Copyright ( 1966 American Society for Microbiology Printed in U.S.A. Effect of Pimaricin on the Resistance of Saccharomyces cerevisiae to Heat, Freezing,
More informationInstitute of Food Research. Predicting bacterial growth in reduced salt foods
Institute of Food Research Predicting bacterial growth in reduced salt foods Dr Sandra Stringer Institute of Food Research, Norwich Nofima, Oslo, Norway 3 rd March 2011 Effects of salt on foods Texture
More informationFOOD SPOILAGE AND FOOD PRESERVATION
FOOD SPOILAGE AND FOOD PRESERVATION Intrinsic Factors Affecting Microbial Growth ph Moisture Content Water activity Oxidation-reduction potential Physical structure of the food Available nutrients Presence
More informationTSI AGAR INTENDED USE
TSI AGAR INTENDED USE TSI (Triple Sugar Iron) Agar is used for the identification of enterobacteria by the rapid detection of the fermentation of lactose, glucose (with or without gas production) and of
More informationList of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine
FINAL REVIEW FILL IN THE BLANK 1. Ice cream is usually frozen using this process (be specific): 2. This type of mycotoxins can be found in peanuts, are highly toxic and potently carcinogenic: 3. The mechanism
More informationReduced Oxygen Packaging
What is Reduced Oxygen Packaging and What are the Food Safety Concerns & Controls? By Shirley B. Bohm, MPH Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration NEHA 2006 1 Reduced
More informationDESCRIPTION OF PROBLEM. Primary Audience: Quality Assurance Personnel, Directors of Research, Microbiologists
2001 Poultry Science Association, Inc. EVALUATION OF THE BIOSYS OPTICAL METHOD FOR RAPIDLY ENUMERATING POPULATIONS OF AEROBIC BACTERIA, COLIFORMS, AND ESCHERICHIA COLI FROM BROILER CHICKEN CARCASSES S.
More informationBACTERIAL QUALITY OF DRIED CRABS SOLD IN VARIOUS MARKETS IN LOKOJA, NIGERIA
BACTERIAL QUALITY OF DRIED CRABS SOLD IN VARIOUS MARKETS IN LOKOJA, NIGERIA Oshamehin, G.O., *Stephen, E. and Obi, S.K.C Department of Microbiology, Kogi State University, Anyibga, Nigeria ** Corresponding
More informationInternational Journal of Food Nutrition and Safety, 2012, 1(2): International Journal of Food Nutrition and Safety
International Journal of Food Nutrition and Safety, 2012, 1(2): 54-59 International Journal of Food Nutrition and Safety Journal homepage: www.modernscientificpress.com/journals/ijfns.aspx ISSN: 2165-896X
More informationChapter 13 Food Preservation and Safety
Chapter 13 Food Preservation and Safety Objectives: After reading Chapter Thirteen, you should understand General concepts associated with food spoilage and sources of food contamination. How spoilage
More informationA Modified Selenite Brilliant-Green Medium for the Isolation of Salmonella from Egg Products
19551 MODIFIED SELENITE BRILLIANT-GREEN MEDIUM 295 DAY, W. C., GOTTLIEB, S., AND PELCZAR, M. J. 1952 The biological degradatioin of lignin; The inability of Polyporous versicolor to metabolize sodium lignosulfonate.
More informationFood technologies to render and keep foods safe
Module 02 - lecture 04, short Food technologies to render and keep foods safe Foodtecshort 1 Introduction (1) Historically, objectives of food technologies have been : preservation of food rendering food
More informationEffect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts
Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts RC Biswas* 1, S Akhter 1, MM Hossain 1, MS Rana 2, M Habibullah 1 1 Department of Animal Science,
More informationLaboratorios CONDA, S.A. Distributed by Separations
Culture Media as on Pharmacopoeia 7.3, Harmonized Method for Microbiological Examination of non sterile products -FORMULATIONS Buffered sodium chloride-peptone solution ph 7.0 Cat. Nº 1401 Potassium dihydrogen
More informationTHE INFLUENCE OF MICROCLIMATE FACTORS ON THE QUALITY OF POULTRY MEAT STORED IN REFRIGERATION CONDITIONS
Lucrări Ştiinţifice-Seria Zootehnie, vol. 59 THE INFLUENCE OF MICROCLIMATE FACTORS ON THE QUALITY OF POULTRY MEAT STORED IN REFRIGERATION CONDITIONS Elena Surmei 1*, M.G. Usturoi 1 1 University of Agricultural
More informationFigure 1. Bacterial growth curve.
INTRODUCTION In order for suitable growth and division, a microorganism must be placed into a favorable environment. Bacterial growth refers to an increase in cell number rather than cell size. Bacteria
More informationTarget Audience: Hospital Food Service Employees
LESSON PLAN Title: Cross Contamination Food Safety Target Audience: Hospital Food Service Employees Name: Melanie Dueck Method: Illustration Terminal Objective Food service employees will practice proper
More informationStudy on The Inhibition Effect of Nisin
The Journal of American Science, 1(2), 2005, Li, et al, Study on The Inhibition Effect of Study on The Inhibition Effect of Tiejing Li 1, Jin Tao 2, Fu Hong 1 1. Northeast Agricultural University, Harbin,
More informationListeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009
Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies Presented by Rebecca Robertson January 19, 2009 Introduction Why are we so concerned with Listeria monocytogenes?
More informationMicrobiology. Consumer Safety Concerns
Microbiology Consumer Safety Concerns 1. Additives 2. Antibiotics/Implants 3. Fertilizers 4. Food intoxicants 5. Irradiation 6. Microbial Contamination 7. Pesticides/Pollutants 8. Tampering 9. BSE/Foot
More informationA Study of Consumer Storage of Commercially Available Peanut Butter with Analysis of Variance
A Study of Consumer Storage of Commercially Available Peanut Butter with Analysis of Variance Abstract Outbreaks of Salmonella contamination of peanut butter have become a serious food safety concern for
More informationA new selective blood agar medium for Streptococcus pyogenes and other haemolytic streptococci
J. clin. Path. (1964), 17, 231 A new selective blood agar medium for Streptococcus pyogenes and other haemolytic streptococci E. J. L. LOWBURY, A. KIDSON, AND H. A. LILLY From the Medical Research Council
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2012, 5(01), 52-0 Asian Journal of Food and Agro-Industry ISSN 190-300 Available online at www.ajofai.info Research Article Effect of nisin on the survival of Staphylococcus aureus
More informationRecipes for Media and Solution Preparation SC-ura/Glucose Agar Dishes (20mL/dish, enough for 8 clones)
Protocol: 300 ml Yeast culture preparation Equipment and Reagents needed: Autoclaved toothpicks Shaker Incubator set at 30 C Incubator set at 30 C 60 mm 2 sterile petri dishes Autoclaved glass test tubes
More informationorganisms of this type, it seems probable that they have also
II. ANAEROBIC BACTERIA IN DAIRY PRODUCTS RELATIONSHIP OF ANAEROBIC BACTERIA TO CERTAIN ABNORMAL FERMENTATIONS Department of Dairy Industry, Iowa State College, Ames, Iowa Received for publication, July
More informationTemperature Function Integration and the Development and Metabolism of Poultry Spoilage Bacteria
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Nov. 1978, p. 65-654 99-224/78/36-65$2./ Copyright 1978 American Society for Microbiology Vol. 36, No. 5 Printed in U.S.A. Temperature Function Integration and the
More informationEFFICACY OF AN HERBAL EXTRACT, AT VARIOUS CONCENTRATIONS, ON THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES AFTER SIMULATED CHILLING 1
2001 Poultry Science Association, Inc. EFFICACY OF AN HERBAL EXTRACT, AT VARIOUS CONCENTRATIONS, ON THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES AFTER SIMULATED CHILLING 1 J. A. DICKENS 2 and K. D.
More informationStandardization of Technology for Preparation of Functional Frozen Misti Dahi
2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Standardization of Technology for Preparation of Functional Frozen Misti Dahi Gayatri Saikia
More informationAuriga Research Ltd., Vill. Bagbania, The-Nalagarh, Distt-Solan, Himachal Pradesh. Discipline Biological Testing Issue Date
Last Amended on - Page 1 of 14 I. FOOD & AGRICULTURAL PRODUCTS 1. Dairy Products Condensed milk/ partly skimmed/ skimmed condensed milk, Dairy whitener, Dahi, Cheese, hard/processed, spread, Ice cream/
More informationSECTION XE-G: FOOD TECHNOLOGY
SECTION XE-G: FOOD TECHNOLOGY Course Syllabus Unit 1: Food Chemistry and Nutrition Carbohydrates: Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic
More informationHOW TO SOLVE PRACTICAL ASPECTS OF MICROBIOLOGY
HOW TO SOLVE PRACTICAL ASPECTS OF MICROBIOLOGY PROPOSAL: NEW EXERCISES PART 2 Inés Arana, Maite Orruño & Isabel Barcina Department of Immunology, Microbiology and Parasitology University of Basque Country
More informationBiological Consulting Services
Biological Consulting Services of North Florida/ Inc. May 13, 2009 Aphex BioCleanse Systems, Inc. Dear Sirs, We have completed antimicrobial efficacy study on the supplied Multi-Purpose Solution. The testing
More informationThe Effects of Shampoo on Microbial Flora. Andrew Walker Grade 9 Central Catholic High School
The Effects of Shampoo on Microbial Flora Andrew Walker Grade 9 Central Catholic High School Shampoo Hair care product used to clean hair of unwanted build up Combined soap, water, and herbs to make hair
More informationIntrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth
Lec.3 Food microbiology Dr.Jehan Abdul Sattar Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth The ability of microorganisms to grow or multiply in a food is determined by the food
More informationFOOD BORNE DISEASES Lectures
FOOD BORNE DISEASES Lectures Nur Hidayat Jur TIP FTP UB http://nurhidayat.lecture.ub.ac.id/mikrobiolologi-bioproses/ FOOD BORNE INTOXICATIONS These are diseases caused by consumption of food containing:
More informationThe Application of the Celsius System in the food industry
Temperature in the food industry and Celsius The Application of the Celsius System in the food industry Summary The McQueen-Cairns Technology Celsius System can become an integral part of quantified quality
More informationAnimal Industry Report
Animal Industry Report AS 659 ASL R2759 2013 Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined
More informationLab #9. Introduction. Class samples:
Lab #9 Introduction Food-borne illness is largely caused by the presence of bacteria in red meat. However, much of these harmful bacteria can be destroyed and prevented by sanitation and safe cooking practices.
More informationTEXAS DEPARTMENT OF STATE HEALTH SERVICES
TEXAS DEPARTMENT OF STATE HEALTH SERVICES DIVISION FOR REGULATORY SERVICES ENVIRONMENTAL AND CONSUMER SAFETY SECTION POLICY, STANDARDS, AND QUALITY ASSURANCE UNIT PUBLIC SANITATION AND RETAIL FOOD SAFETY
More informationFOOD HYGIENE WITH REFERENCE TO PUBLIC HEALTH MICROBIOLOGICAL CONTAMINANTS OF DIFFERENT FOODS IN RAWALPINDI AND ISLAMABAD
FOOD HYGIENE WITH REFERENCE TO PUBLIC HEALTH MICROBIOLOGICAL CONTAMINANTS OF DIFFERENT FOODS IN RAWALPINDI AND ISLAMABAD Abstract Pages with reference to book, From 141 To 149 Zumara Sami, Sabiha Roohi,
More informationPhases of the bacterial growth:
L3: Physiology of Bacteria: Bacterial growth Growth is the orderly increase in the sum of all the components of an organism. Cell multiplication is a consequence of growth, in unicellular organism, growth
More informationRadiation Inactivation of Microbes in Fresh Vegetables
Radiation Inactivation of Microbes in Fresh Vegetables ZENAIDA M. DE GUZMAN Supervising Science Research Specialist Philippine Nuclear Research Institute PHILIPPINE NUCLEAR RESEARCH INSTITUTE PNRI Co-60
More informationEFFECT OF SODIUM BICARBONATE ON MICROBIAL ACTIVITY IN THE RUMEN 1, 2,,3
EFFECT OF SODIUM BICARBONATE ON MICROBIAL ACTIVITY IN THE RUMEN 1, 2,,3 J. w. LASSITER, M. K. HAMDY AND PRASOB BURANAMANAS 4, 5 University ECENT experimental work has indicated R that concentrated or pelleted
More informationSimpson (1928), Julianelle (1937), Thompson and Khorazo. that the pathogenic strains, (Staphylococcus aureus and Staphylococcus
THE RELATION OF AEROBIOSIS TO THE FERMENTATION OF MANNITOL BY STAPHYLOCOCCI EUGENIA VALENTINE COLWELL Laboratory of Industrial Hygiene Inc., New York City Received for publication August 5, 1938 While
More informationThe composition can be adjusted / supplemented in order to achieve optimal performance.
TECHNICAL DATA SHEET OXFORD AGAR DETECTION OF LISTERIA 1 INTENDED USE Oxford Agar is a selective medium used for the differentiation, the isolation and the enumeration of Listeria monocytogenes from milk
More informationProper steps for bull semen dilution and freezing. IMV Technologies France
Proper steps for bull semen dilution and freezing IMV Technologies France Introduction Since Polge reported the first successful cryopreservation of spermatozoa in 1949, spermatozoa from many mammalian
More informationFactors Affecting the Antimicrobial Activity of Vitamin K
APPLIED MICROBIOLOGY, Sept., 1965 Copyright @ 1965 American Society for Microbiology Vol. 13, No. 5 Printed in U.S.A. Factors Affecting the Antimicrobial Activity of Vitamin K LARRY S. MERRIFIELD2 AND
More informationIMMULEX S. PNEUMONIAE OMNI
IMMULEX S. PNEUMONIAE OMNI ImmuLex S. Pneumoniae OMNI For in vitro diagnostic use Application The ImmuLex S. pneumoniae Omni is a ready-touse latex test for detection of all 92 Streptococcus pneumoniae
More informationFACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS
FACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS FACTORS AFFECTING THE GROWH OF MICRO-ORGANISMS IN FOODS Several factors related to the environment and the conditions in which food is stored influence
More informationURINAL PLUS 10X. A fully formulated, microbial based, neutral ph hard surface cleaner, containing odor counteractant technology
PRODUCT DESCRIPTION: URINAL PLUS 10X A fully formulated, microbial based, neutral ph hard surface cleaner, containing odor counteractant technology Chemtech s biologically active formulas have been used
More informationEffect of Feed Supplementation of Lactic Acid Bacteria on Microbial Changes in Broiler Intestine
Kasetsart J. (Nat. Sci.) 42 : 269-276 (2008) Effect of Feed Supplementation of Lactic Acid Bacteria on Microbial Changes in Broiler Intestine Patoomporn Chim-anage 1 *, Varaporn Hirunvong 1, Pramote Sirirote
More informationTop 8 Pathogens. Print this document and study these pathogens. You will be better prepared to challenge the ADVANCED.fst exam.
Top 8 Pathogens The top 8 pathogens outlined in this document often cause foodborne illness in Canada. Take particular note of the bolded/underlined sections, as they are especially important. Print this
More informationKilling of Cells in Bacterial Colonies
APPLIED MICROBIOLOGY, Mar., 1967, p. 334-339 Vol. 15, No. 2 Copyright @ 1967 American Society for Microbiology Printed in U.S.A. Killing of Cells in Bacterial Colonies DALE E. HUNT AmN ROBERT F. PIlTILLO
More informationBY ZACHARY MODISPACHER 11 TH GRADE CENTRAL CATHOLIC HIGH SCHOOL
BY ZACHARY MODISPACHER 11 TH GRADE CENTRAL CATHOLIC HIGH SCHOOL INTRODUCTION Chicken is one of the most consumed meats in the world, though can pose health risks (salmonella). Salmonella was thought only
More informationHARMONISED PHARMACOPOEIA DEHYDRATED CULTURE MEDIA FOR SUPPORTING REGULATORY COMPLIANCE AVAILABLE NOW P O RTF O LIO.
DEHYDRATED CULTURE MEDIA FOR ENHANCED P O RTF O LIO AVAILABLE NOW HARMONISED PHARMACOPOEIA SUPPORTING REGULATORY COMPLIANCE A Neogen Company THE GATEWAY TO MICROBIOLOGY INTRODUCTION Harmonised Pharmacopoeia;
More information