Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Altunatmaz, Sema Sandıkçı; Issa, Ghassan F.; Aydın, Ali

doi:10.1590/s1517-83822012000400027

Cited by 46 publications

(39 citation statements)

References 21 publications

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“…The thermometer based on a protocol was placed in the geometric center (the point of the exact middle of the second shelf), the door was closed for 5 min, and at the end of time, the temperature was recorded (James et al, 2008, O'BRIEN, 1997, Godwin et al, 2007, Fight, 2015, Altunatmaz et al, 2012, Macias-Rodriguez et al, 2013.…”

Section: Temperature Evaluationmentioning

confidence: 99%

A preventative approach to promote food safety

Esfarjani

Khaksar

Nasrabadi

et al. 2016

British Food Journal

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Purpose – Domestic refrigerators could be considered as one of the major potential sources of food-borne diseases, in addition limited data are available regarding the level of contamination of domestic refrigerators in Iran. The purpose of this paper is to detect some of bacterial contamination in domestic refrigerators. Design/methodology/approach – In total, 104 households were randomly selected from ten health centers in five areas of Tehran, Iran. Visual inspection and temperature evaluation of the households’ refrigerators were done. In addition, the refrigerators were swabbed and analyzed for contaminants using polymerase chain reaction (PCR) method. DNA was isolated and purified by the proposed standard protocol. Findings – Screening of the domestic refrigerators by PCR method showed that 51.7 percent of the samples were positive for pathogens as follows: L. monocytogenes 41.6 percent, S. aureus 5.5 percent, Salmonella spp 4.6 percent, and E. coli O157:H7 0 percent; consequently, none of mentioned pathogens were detected in 48.3 percent of the refrigerators. Results of the visual inspection indicated that 57 percent of the refrigerators were on desirable, 36.5 percent were acceptable, and 7 percent were weak conditions. Most of the refrigerators about 44 percent had desirable temperatures. There were no significant correlations between the visual inspection scores, temperature and frequency of isolation of specific pathogens in the domestic refrigerators. A significant correlation was observed between contamination and education of parents (p < 0.05). Originality/value – Determination of the bacterial contamination and evaluating the temperature of domestic refrigerators in Iran can be considered as a novel approach of current study. These findings could be employed in designing and implementing appropriate educational interventions to promote food safety and diminish the risk of food-borne illnesses. Also, obtained results might be applied as introduction for further investigations.

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Section: Temperature Evaluationmentioning

confidence: 99%

A preventative approach to promote food safety

Esfarjani

Khaksar

Nasrabadi

et al. 2016

British Food Journal

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“…Penicillium are reported as common inhabitants of the domestic refrigerators (Altunatmaz et al . ). Thus, the aerosol of refrigerators can easily contaminate the foods stored (Salustiano et al .…”

Section: Discussionmentioning

confidence: 97%

Yeasts and moulds contaminants of food ice cubes and their survival in different drinks

et al. 2017

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Aims: To evaluate the levels of unicellular and filamentous fungi in ice cubes produced at different levels and to determine their survival in alcoholic beverages and soft drinks. Methods and Results: Sixty samples of ice cubes collected from home level (HL) productions, bars and pubs (BP) and industrial manufacturing plants (MP) were investigated for the presence and cell density of yeasts and moulds. Moulds were detected in almost all samples, while yeasts developed from the majority of HL and MP samples. Representative colonies of microfungi were subjected to phenotypic and genotypic characterization. The identification was carried out by restriction fragment length polymorphism (RFLP) analysis of the region spanning the internal transcribed spacers (ITS1 and ITS2) and the 5Á8S rRNA gene. The process of yeast identification was concluded by sequencing the D1/D2 region of the 26S rRNA gene. The fungal biodiversity associated with food ice was represented by nine yeast and nine mould species.

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“…The total count of psychrotrophic microorganisms was carried out using the methodology of inoculation of 1 mL of each dilution by plating on a surface with counting agar (PCA), and incubation of dry, reversed plates at 7 °C for 10 days (Altunatmaz et al, 2012;D'Connell et al, 2016).…”

Section: Microbiological Analysismentioning

confidence: 99%

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

et al. 2019

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The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. On natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at -6 and -12 °C and at least 12 months storage at -18 °C.Keywords: chicken; freezing; stability; storage.Practical Application: The influence of temperature-time relationship are important for decision-making on storage of chicken products and meet the requirements of the international market for export.

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Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Cited by 46 publications

References 21 publications

A preventative approach to promote food safety

A preventative approach to promote food safety

Yeasts and moulds contaminants of food ice cubes and their survival in different drinks

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

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