Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods

Mossel, D. À. A.; Dagneaux, E. L. Krugers

doi:10.1007/bf02542848

Cited by 24 publications

(4 citation statements)

References 11 publications

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“…[16][17][18][19][20][21] This experience fully confirms the principle stated earlier that competently designed microbiological standards for foods may serve a useful purpose without being a nuisance to the manufacturer and a source of frustration to the professional microbiologist. They have, so far, proved useful and, more specifically, not led to difficulties of any significance for food factories.…”

Section: Necessity and Essentials Of Microbiological Standards For Foodssupporting

confidence: 69%

Essentials of the assessment of the hygienic condition of food factories and their products

Mossel

1964

J Sci Food Agric

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Section: Necessity and Essentials Of Microbiological Standards For Foodssupporting

confidence: 69%

Essentials of the assessment of the hygienic condition of food factories and their products

Mossel

1964

J Sci Food Agric

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“…It is striking that amongst the foods of group 2 (Table 3) which should u priori be free from Enterobacteriaceae, the percentage of positives in samples of 10 g is of the same order of magnitude as the frequency of other bacteriological defects detected in such goods, in particular the too large discrepancy between total counts and counts of spores of Bacillaceae (Mossel & Krugers Dagneaux, 1959). This suggests that the new test for Enterobacteriaceae may be useful in the examination of certain foods and, more specifically, that it is not too stringent to require that the outcome of this test should be negative.…”

Section: Discussionmentioning

confidence: 98%

The Examination of Foods for Enterobacteriaceae using a Test of the Type Generally Adopted for the Detection of Salmonellae

Mossel

Visser

Cornelissen

1963

Journal of Applied Bacteriology

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In countries that have recently increased their bacteriological inspection of foods, many products have shown considerable improvement in microbiological quality ; simultaneously, however, discrepancies between salmonella and coli-aerogenes tests, especially on dehydrated and frozen foods, have tended to become more frequent. These discrepancies have been eliminated by applying the following measures : incorporating glucose in culture media so as to reveal all Enterobacteriaceae; placing reliance on growth rather than gas formation so as to avoid missing anaerogenic organisms, and, especially, examining quantities of foods commensurate with those used in salmonella tests.For this purpose a procedure is recommended in which 10 g of well homogenized food are enriched in 100 ml of buffered brilliant green-bile-glucose broth, with no attention being paid to gas formation; the enrichment cultures are then streaked on to MacConkey's glucose agar. Single colonies so obtained are tested for fermentative attack on glucose and may be further examined for other characteristics. The same enrichment fluid can be used for the so-called 'nonselective pre-enrichment' of samples of food containing salmonellae impaired by periods spent in conditions of low water activity, low pH, etc.

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“…After thorough mixing, the samples were examined for their total count both by the poured and the spread plate methods. A medium containing tryptone, yeast extract and peptonized milk (TDYM agar) that has been found a suitable general purpose agar (Mossel & Krugers Dagneaux, 1959), was used. Serial dilutions were made in protective saline, i.e.…”

Section: Methodsmentioning

confidence: 99%

The Practical Significance in the Microbiological Examination of Cold Stored Foods of the Allegedly Low Heat Resistance among Psychrotrophic Organisms

Mossel

Moosdijk²

1964

Journal of Applied Bacteriology

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Summary: The significance in food microbiology of the observation of Stapert, Sokolski & Northam (1962), that some bacteria occurring in water have such low heat resistances that they would be affected by the warm agar used for pouring plates, was tested. Forty‐two samples of 6 different foods stored for 7 days at 3° to enrich their psychrotrophic microflora, were examined using the same medium, but in thin poured plates and on spread plates, respectively, incubated at 14°. The logarithmic average count of the foods was c. 108/g and included about 60% Gram‐negative rods and 30% cocci. In 90% of the samples no differences were observed between the results from the two methods of counting. The slightly higher spread plate counts in the remaining instances could be accounted for by the increased disruption of bacterial agglomerations always observed in this procedure. Hence there is no reason to query the results of poured plate counts in general. Where it is yet probably safer to use spread plates, rigorous asepsis in pouring and storing should be observed to prevent the development of colonies of contaminants too small to be detected when the plates are inoculated, but leading to erroneous counts after incubation.

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Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods

Cited by 24 publications

References 11 publications

Essentials of the assessment of the hygienic condition of food factories and their products

Essentials of the assessment of the hygienic condition of food factories and their products

The Examination of Foods for Enterobacteriaceae using a Test of the Type Generally Adopted for the Detection of Salmonellae

The Practical Significance in the Microbiological Examination of Cold Stored Foods of the Allegedly Low Heat Resistance among Psychrotrophic Organisms

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