Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens

Kotzekidou, P.

doi:10.1016/j.fm.2013.01.005

Cited by 61 publications

(50 citation statements)

References 21 publications

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“…Enterobacteriaceae counts were enumerated on violet red bile dextrose agar (Merck, Darmstadt, Germany) at 37°C for 18 h. Detection of E. coli O157 and L. monocytogenes after enrichment was carried out as described by Kotzekidou (2013).…”

Section: Microbiological Analysismentioning

confidence: 99%

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

Ταταρίδου

Kotzekidou

2015

International Journal of Food Microbiology

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Section: Microbiological Analysismentioning

confidence: 99%

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

Ταταρίδου

Kotzekidou

2015

International Journal of Food Microbiology

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“…However, without hygienic measures during prep aration, retailing, and consumption, RTE foods can be easily contaminated with microorganisms such as Escherichia coll, Salmonella, Listeria, and S. aureus (8). Moreover, the existence of S. aureus in RTE food has been reported by many countries, such as Korea, Brazil, and Vietnam (5,6,14).…”

mentioning

confidence: 99%

Prevalence, Antimicrobial Susceptibility, and Enterotoxin Gene Detection of Staphylococcus aureus Isolates in Ready-to-Eat Foods in Shaanxi, People's Republic of China

Xing¹,

Li²,

Zhang³

et al. 2014

Journal of Food Protection

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Various ready-to-eat (RTE) foods are becoming increasingly popular in the world and could be easily contaminated with various microorganisms including certain pathogens. A total of 342 RTE food samples, including 32 cooked meats, 123 vegetable salads, 26 boiled peanuts, 109 cold noodles, and 52 dried tofu samples, were collected in Shaanxi Province, People's Republic of China, during the period of July to October 2012 and screened for Staphylococcus aureus. All S. aureus isolates were characterized by antimicrobial susceptibility and PCR for detecting nine enterotoxin genes (sea to sej). Overall, 25.4% of samples were positive for S. aureus, including 10 (31.3%) cooked meats, 34 (27.6%) salad vegetables, 6 (23.1%) boiled peanuts, 20 (18.3%) cold noodles, and 17 (32.7%) dried tofu samples. Of the isolated S. aureus organisms, 98.4% were resistant to at least one antimicrobial agent and 58.6% to three or more antimicrobials. Resistance to erythromycin (78.1%) and tetracycline (40.6%) was most frequently detected, while all isolates were sensitive to vancomycin and amikacin. Moreover, 55.5% of isolates were positive for one or more enterotoxin genes. The genes sed (25.8%) and sea (19.5%) were commonly detected among the isolates; seg, sei, and sej were not found. Our findings indicate that RTE foods in Shaanxi were contaminated with S. aureus isolates that harbored multiple toxin genes and exhibited multiple-drug resistance. Appropriated hygienic measures should be taken by producers, retailers, and consumers to reduce the risk posed by S. aureus in RTE foods.

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“…The incidence of foods products post-baking contamination related to the direct contact has been previously highlighted (Pé rez-Rodrí guez et al, 2007;Kotzekidou, 2013;Voysey and Legan, 2014). In the same vein, a study conducted on the evaluation of microbial contamination of pastries in confectioneries in Iran, revealed an incidences of S. aureus with 48,68% (Sharifzadeh et al, 2016).…”

Section: Microbiological Quality Of Rice Tartmentioning

confidence: 84%

Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking

N'Guessan¹,

Cissé²,

Niyonzima³

et al. 2017

JFR

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Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likely to contaminate the tarts during the production or after baking. Even when the results meet the microbiological safety standards immediately after baking in all bakeries implicated, a significant (p <0,05) increase of mesophilic aerobic bacteria (ranging from <1 to 7 log cfu/g) and B. cereus (> 3,7 log cfu/g) was observed during the storage at nonrefrigerated temperature (28 to 30°C). A post-baking recontamination and other parameters like an insufficient baking time or a non uniform distribution of the oven heat could explain the observed bacteria growth. The present study shows that most rice tarts investigated are microbiologically safe. However, the possible increase of bacteria load in this foodstuff attributable to the favorable a w, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety.

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Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens

Cited by 61 publications

References 21 publications

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

Prevalence, Antimicrobial Susceptibility, and Enterotoxin Gene Detection of Staphylococcus aureus Isolates in Ready-to-Eat Foods in Shaanxi, People's Republic of China

Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking

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