Bacteriological Quality of Delicatessen Foods: Are Standards Needed?

Pace, Paul J.

doi:10.4315/0022-2747-38.6.347

Cited by 21 publications

(6 citation statements)

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“…Similarly, pH did not seem to influence the quality of the products since low pH was not always reflected in low counts of the products. Pace (11) also reported that pH values did not influence the microbial content of delicatessen salads. However, generally samples with low pH values of close to 5.0 did not show significant bacterial multiplication on storage.…”

Section: Moisture and Phmentioning

confidence: 97%

Microbiological Quality of Some Delicatessen Meat Products

Tiwari¹,

Kadis²

1981

Journal of Food Protection

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A total of 124 delicatessen meat products were analysed for microbiological quality shortly after purchase and following storage at 22 C for 24 h. Sixty-seven of these products were portion packages and 57 were cuts from bulk products. Coliforms, coagulase-positive staphylococci and Clostridium perfringens contamination was low. Salmonella was not detected in any of the samples. Initially, 34.3% of the portion-packed and 24.5% of bulk cuts contained more than 107 total aerobic plate count per g and, following storage this proportion increased to 62.7% and 57.9%, respectively. Eight samples (11.9%) of portion-packed and seven samples (12.3%) of bulk cuts contained more than 107 psychrotrophs per g initially. After storage, 35% of both types of products yielded >107 psychrotrophs per g. Significant levels of fecal streptococci and yeasts were also isolated from many of these products, indicating need for improvement in manufacturing procedures and retail storage conditions. However, the results of this investigation indicated that chances of a public health hazard from delicatessen meat products would be low.

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Section: Moisture and Phmentioning

confidence: 97%

Microbiological Quality of Some Delicatessen Meat Products

Tiwari¹,

Kadis²

1981

Journal of Food Protection

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“…The state of New Jersey and the Armed Forces have established an APC limit of 105/g for salads (4,5,9). When incubated at 35°C, 13.5% of the salads exceeded this limit.…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality of five potato products obtained at retail markets

Duran¹,

Swartzentruber²,

Lanier³

et al. 1982

Appl Environ Microbiol

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The microbiological quality of frozen hash brown potatoes, dried hash brown potatoes with onions, frozen french fried potatoes, dried instant mashed potatoes, and potato salad was determined by a national sampling at the retail level. A wide range of results was obtained, with most sampling units of each products having excellent microbiological quality. Geometric mean aerobic plate counts were as follows: dried hash brown potatoes, 270/g; frozen hash brown potatoes with onions, 580/g; frozen french fried potatoes 78/g; dried instant mashed potatoes, 1.1 x 10(3)/g; and potato salad, 3.6 x 10(3)/g. Mean values of coliforms, Escherichia coli, and Staphylococcus aureus were less than 10/g.

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“…Higher concentration of coliform count in the raw beef meat is assumed to be an indicator of fecal contamination and fresh meats sold to the public in open markets are grossly contaminated with coliform bacteria. According to Pace (1975) and Solberg et al (1986), coliform count higher than 10 2 /g in delicatessen food products are indicative of dangerous contamination.…”

Section: Discussionmentioning

confidence: 99%