摘要:

ABSTRACTTemperature abuse is a main concern for chilled and/or MAP meat and poultry products since it will not only cause economic loss, but may also lead to a foodborne illness hazard. A major question for such products is whether organoleptic spoilage due to microbial or chemical action will occur before pathogen numbers or toxin levels become a risk when a product undergoes abuse temperatures. Time‐temperature integrators (TTI) have shown potential to indicate or estimate temperature abuse. However knowledge of predictive food microbiology is needed for each food to employ a TTI tag. The simple Monod and the nonlinear Gompertz function can be used to obtain growth parameters (i.e., lag time, exponential growth rate) from kinetic studies of microbial spoilage. The temperature dependence of these parameters is best evaluated by the Arrhenius or the square root model. Effects of temperature on other deteriorative processes can also be described similarly. Three approaches are presented to evaluate the extent and impact of temperature abuse on meat and poultry by use of TTI tags, which include the effective temperature, the equivalent time and the equivalent point approach. Other technologies to evaluate or to reduce the impact of temperature abuse are also discusse

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00134.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe effectiveness of decontamination systems for controlling the presence of pathogens and spoilage organisms on carcasses is discussed. Research using organic acids and water (hot or cold) demonstrates the general effectiveness of such treatments in lowering the aerobic plate counts (APC) on carcasses by 1–3 log10cfu per unit area. Chlorine has been found to be relatively ineffective for use in animal carcass spray washers. An example of direct application of the bacteriocin nisin to inoculated tissue in a spray washer is discussed. Reductions attributable to nisin were 2–2.5 log10cfu per unit area higher than those reported for various organic acids or water. Areas for further research are highlighted along with the potential use of newer technologies to elucidate attachment and detachment mechanisms of bacteria to meat animal carcas

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00135.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTMeat products are very important sources of protein in the human diet. The contamination of these products with pathogenic microorganisms, such asSalmonellaandCampylobacter,make both production and consumption of them a precarious proposition. Several methods can decrease the level of contamination with these pathogenic microorganisms. However, there are still situations of high microbial load which cannot be explained and are often attributed to stress. This paper describes the effect of transport, husbandry and nutrition practices on contamination of slaughtered products. Examples of the stress occurring during fattening, catching and loading, transport and conditioning at the processing plant, are given.

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00136.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe individual and combined antilisterial activity of the preservatives sodium lactate (4%), potassium sorbate (0.3%) and nisin (400 IU/ml), in either the presence or absence of the curing salts nitrite (125 ppm) and polyphosphate (0.5%), was assessed in buffered BHI broth (pH 5.5) during incubation at 4C. A cocktail of the strainListeria monocytogenesNCTC 7973 and two food derived strains was used as the inoculum in challenge studies. In the absence of the preservatives, L. monocytogenesgrew in the presence of polyphosphate but not in the presence of nitrite or a combination of nitrite and polyphosphate. The antilisterial action of nitrite was predominantly bacteriostatic in nature. Lactate acting alone, or in the presence of curing salts, produced a bacteriostatic effect. Sorbate acting alone had a bacteriostatic effect. Sorbate acting in the presence of nitrite or nitrite and polyphosphate produced a marked listericidal effect, reducing the population by 6.7 logs and 5.4 logs, respectively. Nisin acting alone produced an almost immediate 90% listericidal response (1 log population decrease), but initial numbers were restored within 14 days by regrowth. Regrowth was eliminated when nisin was used in combination with lactate, nitrite or nitrite and polyphosphate. The combination of lactate and sorbate offered no advantage over the use of sorbate alone. Sorbate and nisin acting in combination produced an enhanced listericidal effect, which was also seen in the presence of curing salts, but was delayed. No listericidal advantage over sorbate‐nisin combination was achieved through the use of the lactate‐sorbate‐nisin combination. The combined use of sorbate and nisin offers promise as a means of eliminatingL. monocytogenesfrom low pH cured meat products. The efficacy of this preservative combination remains to be evaluated in a meat system before its practical application can be consi

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00137.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTFive strains ofCellulomonas (ATCC 482, ATCC 488, ATCC 491, ATCC 15724 and ATCC 21399) were evaluated for toxicity. Extracts of cells in both water and oil as well as the cell free spent broth injected into fertile chicken eggs were not lethal to the embryos. Viable organisms inoculated in rats, mice and rabbits by oral, subcutaneous and intraperitoneal routes respectively, did not cause generalized or localized infection nor abnormal changes in the vital organs. The sexual maturity, fertility and the vital organs of adult rats as well as the vital data of their progeny were not affected by feeding 10% protein from all strains.

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00138.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTForty‐three samples of shellfish (22 mussels and 21 clams) purchased from retail outlets from February through October were tested for the presence of vibrios associated with human disease. Vibriospp. was found in 51.16% of the samples. V. alginolyticuswas the commonestVibriospecies found in the samples, followed byV. parahaemolyticus, V. fluvialisandV. choleraenon‐01. AllV. parahaemolyticusisolated were Kanagawa‐phenomenon negative. Hemolytic activities were shown in all isolates ofV. fluvialisandV. cholerae.Bacterial indicators of quality and safety were within permitted limits by authorities. The results indicate the potential risks of food poisoning associated with the consumption of raw or undercooked shel

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00139.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTCylindrical samples of beef semitendinosus muscle were dipped into an inoculum ofListeria monocytogenes, Escherichia coli O157:H7,andSalmonella typhimurium.After air drying for 10 min, samples were sanitized by dipping in fumaric acid (1.0 or 1.5%), lactic acid (1%) or acetic acid (1.0%) solutions for 15 or 30 s at 55C. The 1.5% fumaric acid was most inhibitory againstL. monocytogenes,resulting in inactivation of this pathogen after 7 days of storage. Samples treated with 1.0% and 1.5% fumaric acid solutions for 30 sec gave 2.54 and 1.51 log10reductions, respectively, inS. typhimuriumpopulation compared to nontreated samples. The 1.5% fumaric acid treatments for 30 s exerted the maximum inhibition ofE. coli O157:7.Acetic and lactic acid treatments were significantly less effective in reducing populations of the tested pathogens than fumaric acid treatments. As the sanitizing time in acid solutions increased from 15 to 30 s, the numbers of surviving organisms were reduced significantly.

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00140.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY