The enumeration of proteolytic bacteria in foods

Mossel, D. À. A.; Bruin, A. S. De

doi:10.1007/bf02545873

Cited by 4 publications

(2 citation statements)

References 11 publications

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“…The logarithmic average count of the surface plates was 2.3 x 108/g and that of the poured plates 1.7 x 108/g. Such a variation can always be expected between results of these two procedures applied to the same population because of the higher degree of disruption of chains and clusters of bacteria which occurs in the spread plate technique (Reed & Reed, 1948;Campbell & Konowalchuk, 1948;Mossel & Vendrig, 1956;Mossel & de Bruin, 1957;Badger BE Pankhurst, 1960).…”

Section: Results and Conclusionmentioning

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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Section: Results and Conclusionmentioning

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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“…Gelatin liquefaction. The suspension of the strain used for the determination of its oxygen tolerance was streaked as a 4-cm straight line on freshly dried plates of a slight modification of Frazier's (1926) gelatin agar (Mossel and de Bruin, 1957). Six strains were tested per plate (9 cm diam).…”

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Attempt in Classification of Catalase-Positive Staphylococci and Micrococci

Mossel

1962

J Bacteriol

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MOSSEL, D. A. A. (Central Institute for Nutrition and Food Research T.N.O., Utrecht, The Nethrlands). Attempt in classification of catalasepositive staphylococci and micrococci. J. Bacteriol. 84:1140-1147. 1962.-About 390 strains MATERIALS AND METHODS Origin of strains. Some 360 strains of Staphylococcus aureus were isolated from the human clinical sources listed in Table 1. After preliminary identification in the Clinical Routine Laboratory of the Pasteur Institute, Lille, they were repurified by streaking onto plates of Chapman's (1945) mannitol salt phenol red agar. The 11 pathogenic strains of bovine origin were obtained from T.

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Die mikrobiologische Qualitätskontrolle der Margarine I: Die das Verderben der Margarine verursachenden Mikroorganismen. Entnahme, Behandlung und Untersuchung der Proben. Die Prüfung auf Haltbarbeit der Margarine

Mossel¹

1965

Fette, Seifen, Anstrichm.

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die Entscheidung zur Trennung der Politik auf dem Buttermarkt und der Politik auf dem Markt fur Margarine-Rohstoffe als Beispiel stehen. Es wurde aber auch ein Ausgleich zwischen den Interessen der Landwirtschaft und der iibrigen Wirtschaft gefunden. Hier ist auf die Nichteinbeziehung der Schlachtfette fiir den technischen Sektor hinzuweisen. Besondere Schwierigkeiten bereitete die Beriicksichtigung der Interessen der unterschiedlichen Land-und Ernahrungswirtschaften der ein-zelnen Mitgliedstaaten; hieraus erklaren sich die von den iibrigen Regelungen abweichenden Maanahmen zugunsten des Olivenols.Auf dem Fettsektor wirdmehr als auf anderen Sektorender Kompromiacharakter der gemeinsanien europaischen Agrarpolitik sichtbar. Nur durch solche Kompromisse wird es gelingen, Europa zu einer wirtschaftlichen und schliedlich zu einer politischen Einigung zu fiihren. Verfasser gibt eine Ubersicht iiber bewahrte Methoden zurDurchfuhrung der mikrobiologischen Qualitatskontrolle von Margarinen. Er empfiehlt folgende Verfahren: Zahlung der Hefen und Schimmelpilze, der Enterobacteriaceae sowie der lipolytischen Mikroorganismen, und zwar zur Prufung der Haltbarkeit der Margarine bei Empfang der Proben und na& zweiwochiger Lagerung derselben bei 19O ? lo C. The Microbiological Ouality Control of Margarine I: The Microorganisms Responsible for the Deterioration of Margarine, Sampling, Handling and the Examination of the Samples. Examination of the Stability of Margarine The author reviews the standard methods for carrying out the microbiological quality control of margarines. He recommends the following procedures: counting of the yest and fungi, the enterobacteria and lipolytic microorganisms, the examinations pertaining to stability of the margarine being carried out at the time of receiving the samples and after storing them two weeks at 190 f l a c . * Nach einem Vortrag, gehalten anlaDli& der 7. Tagung der International Federation of Margarine Associations, Scheveningen, Niederlande, September 1964. Er erscheint in mehreren Folgen; die Literatur ist am Ende der 1. Mitteilung zusammengestellt. FETTE . S E I F E N . A N S T R I C H M I T T E L 67. Jahrgang Nr. 11 1965 Le contr6le microbiologique de la qualit6 de la margarine I: Les microorganismes causant la d6t6riorisation de la margarine. soutirage, traitement et examen des B&antillons. Examen de la stabilitd de la margarine L'auteur donne un compte-rendu des methodes eprouvees dam l'edecution du contrdle microbiologique des margarines. II recommande les procedes suivants: Compter les levures et les moisissures, les enterbacteriaceae, les microorganismes lipolytiques dans le but de l'examen de la stabilite d e la magarine a la reception des echantillons apres un stodcage de deux semaines a 19 _+ l a c . M i i i c p o C , r i o -r o r i i~i c~i i i K o i i T p o . I k . i

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The enumeration of proteolytic bacteria in foods

Cited by 4 publications

References 11 publications

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

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

Attempt in Classification of Catalase-Positive Staphylococci and Micrococci

Die mikrobiologische Qualitätskontrolle der Margarine I: Die das Verderben der Margarine verursachenden Mikroorganismen. Entnahme, Behandlung und Untersuchung der Proben. Die Prüfung auf Haltbarbeit der Margarine

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