Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers

Jay, James M.

doi:10.1016/0309-1740(96)00055-1

Cited by 65 publications

(33 citation statements)

References 27 publications

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“…Fung et al (9) defined the range of 5.0 to 6.0 log 10 CFU/g as high aerobic microorganisms contamination, considering values up to 4.0 log 10 CFU/g as acceptable. However, Jay (11) reported that a counting of total aerobic mesophilic bacteria between 5.0 and 7.0 log 10 CFU/g for raw meat are considered as normal and that for values above this range, one already observes the presence of unpleasant odors.…”

Section: Resultsmentioning

confidence: 99%

Microbiological evaluation of precooked goat "buchada"

Costa

Santos

Medeiros

et al. 2006

Braz. J. Microbiol.

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The objective of the present work was to evaluate the microbiological characteristics of the precooked goat "buchada", a typical dish in North East of Brazil, composed mainly by goat viscera such as heart, lungs, liver, spleen, intestines, stomach and blood. Samples of "buchada" produced at the different areas of the State of Paraíba, Brazil, presented a high number of aerobic mesophilic bacteria, with values ranging from 5.5 to 6.9 log10 CFU/g. All samples presented total coliforms, and 96.6% presented fecal coliforms, with values between 2.3 and 5.0 log10 NMP/g. The occurrence of Staphylococcus aureus was observed in one sample only, at a proportion of 4.0 log10 CFU/g. Salmonella was absent in all samples. Water activity was around 0.98 and pH close to neutrality except for the samples collected in Campina Grande which presented pH 5.1, significantly lowar (p<0.05) than the other products. Results indicate inadequate hygienic-sanitary practices during slaughter and processing, requiring preventive measures to minimize contamination at the critical points of the process and to guarantee products with longer shelf life and desirable quality standards.

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Section: Resultsmentioning

confidence: 99%

Microbiological evaluation of precooked goat "buchada"

Costa

Santos

Medeiros

et al. 2006

Braz. J. Microbiol.

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“…This refers to the inhibition of undesirable or pathogenic microorganisms, caused by the competition for nutrients and by the production of antimicrobial metabolites such as organic acids, hydrogen peroxide, diacetyl, reuterin, bacteriocins, and other low molecular weight metabolites (Holzapfel 1995;Jay 1996).…”

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confidence: 99%

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Sakaridis¹,

Soultos²,

Batzios³

et al. 2014

Czech J. Food Sci.

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Sakaridis I., Soultos N., Batzios Ch., Ambrosiadis I., Koidis P. (2014): Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J. Food Sci., 32: 61-68.Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5 th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat.On the chicken skin, the growth reduction on the 6 th day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm 2 for Salmonella spp. and 0.71 log CFU/cm 2 for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products.

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“…Entretanto para SHIMOKOMAKI et al [17], valores entre 5 e 10Log UFC/g devem ser considerados comuns para a carne-de-sol, em decorrência das condições higiênico-sanitárias deficientes durante a produção e armazenamento deste produto. JAY [7] também admite a adoção de patamares mais elevados com relação aos microrganismos da flora natural dos alimentos, pelo fato de competirem com microrganismos patogênicos, embora admita que carnes com contagens acima de 7Log UFC/g possam apresentar odores desagradáveis. Os resultados apresentados na Figura 2 mostram que cerca de 60,0% das amostras coletadas nos estabelecimentos não-inspecionados apresentavam contagens acima desse valor.…”

Section: -Resultados Das Análises Microbiológicasunclassified

“…São halotolerantes, crescem bem em até 15% de sal [11], podendo representar um perigo adicional, pela falta de microrganismos competidores [7]. Sua presença também pode ser utilizada como indicativo de condições inadequadas de manipulação.…”

Section: Avaliação Microbiológica Da Carne-de-sol Elaborada Com Baixounclassified

Avaliação Microbiológica Da Carne-De-Sol Elaborada Com Baixos Teores De Cloreto De Sódio

Costa¹,

Silva²

2001

Ciênc. Tecnol. Aliment.

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RESUMOForam analisadas 96 amostras de carne-de-sol, das quais 48 foram coletadas em estabelecimentos inspecionados e 48 em estabelecimentos não-inspecionados. Com o objetivo de avaliar as condições higiênico-sanitárias desse produto, durante o processamento e a comercialização, pesquisou-se a incidência de bactérias mesófilas, bolores e leveduras, Staphylococcus aureus, coliformes fecais e Escherichia coli. Foram analisados ainda, alguns parâmetros físico-químicos como atividade de água e teor de cloreto de sódio. Nos dois grupos os resultados obtidos nas análises microbiológicas foram bastante elevados. Nas amostras provenientes de estabelecimentos inspecionados as médias da contagem total de bactérias mesófilas, bolores e leveduras, Staphylococcus spp e coliformes fecais foram 6,2Log UFC/g, 3,8Log UFC/g, 7,4Log UFC/g e 1,3Log NMP/g, respectivamente, e, nas comercializadas sem inspeção foram 7,4Log UFC/g, 4,4Log UFC/g, 6,8Log UFC/g e 2,6Log NMP/g, respectivamente. Esses resultados sugerem que houve falhas tanto no processamento como na manipulação desses produtos, sendo que a contaminação fecal foi bem mais elevada nas amostras coletadas nos estabelecimentos sem inspeção. A variação dos teores de cloreto de sódio e atividade de água das amostras indicou falta de padronização de qualidade da carne-de-sol, havendo a necessidade de se estabelecer parâmetros legais tanto microbiológicos como físico-químicos, capazes de oferecer ao consumidor um alimento seguro.Palavras-chave: carne-de-sol; microbiologia; atividade de água; vida-de-prateleira. SUMMARYMICROBIOLOGICAL EVALUATION OF SUN DRIED MEAT WITH LOW SODIUM CHLORIDE. A total of 96 samples of sun meat were analyzed, 48 of them were collected in inspected establishments and the other 48 in establishments without inspection. This work was developed in order to evaluate the hygienic-sanitary conditions of these products during their processing and marketing. The incidence of mesophilic bacterias, molds, yeasts, Staphylococcus aureus, fecal coliforms and Escherichia coli was investigated. Also, some physical-chemical parameters as water activity and sodium chloride were analyzed. In both groups the results obtained in microbial analysis were quite high. In the samples of the inspected establishments the averages of mesophylic counts bacterias, molds and yeasts, Staphylococcus spp and fecal coliforms were 6,2Log UFC/g, 3,8Log UFC/g, 7,4Log UFC/g and 1,34Log NMP/g respectively and, in the samples without inspection, the averages were 7,41Log UFC/g, 4,44Log UFC/g, 6,78Log UFC/g and 2,6Log NMP/g, respectively. The microbial results suggest errors in the processing and manipulation of both samples, and the fecal contamination was much higher in the samples collected in establishments without inspection. The variation of the sodium chloride content and water activity of the sample indicated lack of standardization during sun dried meat processing. There is the need tho establish microbiological and physical-chemical legal parameters capable of offering safe food to the cons...

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Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers

Cited by 65 publications

References 27 publications

Microbiological evaluation of precooked goat "buchada"

Microbiological evaluation of precooked goat "buchada"

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Avaliação Microbiológica Da Carne-De-Sol Elaborada Com Baixos Teores De Cloreto De Sódio

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