No abstract

Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat salads and sauces. The consumption of these foods confers a high nutritional value to the human diet. However, the number of foodborne outbreaks associated with fresh produce has been increasing, with Escherichia coli being the most common pathogen associated with them. In humans, pathogenic E. coli strains cause diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and other indications. Vegetables can be contaminated with E. coli at any point from pre- to postharvest. This bacterium is able to survive in many environmental conditions due to a variety of mechanisms, such as adhesion to surfaces and internalization in fresh products, thereby limiting the usefulness of conventional processing and chemical sanitizing methods used by the food industry. The aim of this review is to provide a general description of the behavior and importance of pathogenic E. coli in ready-to-eat vegetable dishes. This information can contribute to the development of effective control measures for enhancing food safety.

NWAC103 line channel catfish Ictalurus punctatus, Norris line channel catfish, and Norris line female channel catfish ϫ Dycus Farm line male blue catfish I. furcatus F 1 hybrids were compared for production, meat yield, and meat quality traits. Juvenile fish from each genetic group were stocked at 12,000 fish/ha into three, 0.04-ha ponds per genetic group. Fish were fed once daily to satiation from June through October, and fed on days when afternoon water temperatures were above 17ЊC from November through December. Fish were harvested, weighed, and counted in January, and 150 fish per genetic group (50 fish per pond) were processed and measured for meat and body component yield. Instrumental and sensory panel evaluations of quality were measured on fresh, frozen-thawed, and baked fillets. Stocking weight, harvest weight, and net production (kg/ha) were highest for the NWAC103 line channel catfish, intermediate for the hybrid, and lowest for the Norris line channel catfish. Growth at unit size (a), percent weight gain, survival, and feed conversion were not significantly different among genetic groups. Carcass yield (relative to whole weight) and fillet yield were higher for the hybrid than for the two channel catfish lines, and higher for females than for males in all genetic groups. Head yield and total viscera yield were higher for the channel catfish lines than the hybrid. Head yield was higher for males than for females, and total viscera yield was higher for females than for males. Visceral fat yield was higher for the hybrid than for the two channel catfish lines. Instrumental and sensory panel analysis indicated only minor differences among genetic groups for fillet quality. Thus, catfish producers and processors can improve important traits and increase profits by utilizing catfish lines with superior performance.

No abstract

Persistence of Salmonella biofilms within food processing environments is an important source of Salmonella contamination in the food chain. In this study, essential oils of thyme and oregano and their antimicrobial phenolic constituent carvacrol were evaluated for their ability to inhibit biofilm formation and inactivate preformed Salmonella biofilms. A crystal violet staining assay and CFU measurements were utilized to quantify biofilm cell mass, with evaluating factors such as strain variation, essential oil type, their concentrations, exposure time, as well as biofilm formation surface. Of the three Salmonella strains, Salmonella Typhimurium ATCC 23564 and Salmonella Typhimurium ATCC 19585 produced stronger biofilms than Salmonella Typhimurium ATCC 14028. Biofilm formation by different Salmonella strains was 1.5- to 2-fold higher at 22°C than at 30 or 37°C. The presence of nonbiocidal concentrations of thyme oil, oregano oil, and phenolic carvacrol at 0.006 to 0.012% suppressed Salmonella spp. biofilm formation 2- to 4-fold, but could not completely eliminate biofilm formation. There was high correlation in terms of biofilm inactivation, as determined by the crystal violet-stained optical density (at a 562-nm wavelength) readings and the viable CFU counts. Reduction of biofilm cell mass was dependent on antimicrobial concentration. A minimum concentration of 0.05 to 0.1% of these antimicrobial agents was needed to reduce a 7-log CFU biofilm mass to a nondetectable level on both polystyrene and stainless steel surfaces within 1 h of exposure time.

No abstract

Fresh aquacultured catfish fillets were obtained from three processors using different processing protocols in summer, autumn, winter, and spring and evaluated for microbial quality. Twenty freshly processed fillets were randomly selected and each fillet was placed in a sterile polyethylene bag. The fillets were transported on ice-pack overnight by air immediately after processing. Five fillets were randomly selected for microbial assays. Each fillet was weighed and an equal volume of sterile 0.1% peptone water at 0 to 1 degrees C was added aseptically. The fillet was massaged (or rinsed) for 120 s and the rinse was used to determine microbial quality. Aerobes (incubation at 35 degrees C for 48 h) and psychrotrophs (incubation at 20 degrees C for 96 h) were enumerated using 3M Petrifilm Aerobic Count plates. Escherichia coli (incubation at 35 degrees C for 24 to 48 h) and total coliforms (incubation at 35 degrees C for 24 to 48 h) were enumerated on 3M Petrifilm E. coli Count plates. Staphylococcus aureus counts were determined on Baird-Parker agar (incubation at 35 degrees C for 48 h). Significant differences (P < or = 0.05) in aerobic, psychrotrophic, total coliform, E. coli, and S. aureus counts due to temperature effects during production and variations in processing protocols were observed. E. coli and S. aureus counts were significantly different during the four seasons. E. coli and S. aureus counts were high during summer and low during winter weather. There was a significant difference (P < or = 0.05) in aerobic, psychrotrophic, and total coliform counts among the three processors during warm weather; however, these differences were significantly (P < or = 0.05) reduced in cold weather.

From August 1994 to May 1995, 238 channel catfish fillets collected from three processing plants in the Mississippi Delta at four time periods were tested for the presence of Aeromonas species. Identification of Aeromonas spp. was accomplished using an automated Vitek bioassay system with gram-negative and nonfermenter cards. Approximately 36.1% were positive for A. hydrophila, 35.7% for A. sobria, and 10.9% for A. caviae. All three Aeromonas spp. were found in all three processing plants, and the incidence of A. hydrophila contamination appeared to be higher in summer than other seasons. Eighty-six percent of the Aeromonas isolates were hemolytic on 5% sheep blood agar plates. Most isolates were susceptible to chloramphenicol, neomycin, streptomycin, and trimethoprim-sulfamethoxazole and resistant to ampicillin and bacitracin. Results suggest that Aeromonas spp. are prevalent in processed channel catfish, and most isolates are hemolytic and resistant to ampicillin and bacitracin.