Determination of microbiological contamination sources during frozen snail meat processing stages

Temelli, Seran; Dokuzlu, Canan; Sen, Mehmet

doi:10.1016/j.foodcont.2004.08.004

Cited by 30 publications

(38 citation statements)

References 21 publications

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“…The value was close to 6.85 for Helix aspersa, a land snail popular to the European (Temelli et al, 2006). The TVC from the different markets and farms were also higher than the recommended levels acceptable of 5×10 5 CFU/g for shell fish and fishery product (ICMSF, 1980).…”

Section: Microbiological Quality Of Snails From Two Sourcesmentioning

confidence: 53%

“…Similarly, Staphylococcus counts of 3.96 log 10 was reported for life snails before boiling by Temelli et al (2006). In another study conducted on the microflora of snail farm soil, an average range (log 10 ) of 3.17 and 3.41 was obtained for Staphylococcal count (Ekundayo and Fagade, 2005).…”

Section: Microbiological Quality Of Snails From Two Sourcesmentioning

confidence: 73%

“…The total coliform count (log 10 CFU/g) from both sources were however higher than 2.77 (Temelli et al, 2006) for H. aspersa and 5.25 for aquatic snails (periwinkles) (Adebayo-Tayo et al, 2006). Similar findings were made by Adegoke et al (2010) with counts (log 10 ) of 7.30, 7.22 and 7.34 for A. fulica, Limicolaria spp.…”

Section: Microbiological Quality Of Snails From Two Sourcesmentioning

confidence: 98%

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Evaluation of African giant snails (Achatina and Archachatina) obtained from markets (wild) and breeding farms

Nyoagbe¹,

Appiah²,

Tabiri³

et al. 2016

Afr. J. Food Sci.

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In the Greater Accra Region there is high demand in consumption of molluscs, which indicates the need for studies on the possibility of disease transmission. Snail meat is usually susceptible to microbial contamination. Shelling is difficult with possibilities of cross contamination. Slime on the meat becomes a hurdle during commercial processing. The objective of the study was to establish the differences in the microbial load of African land snails (Achatina achatina and Archachatina marginata) from two sources (market and breeding farm) and to enumerate some consumer concerns about the snail meat. The results found that the total viable count (log 10 CFU/g) ranged from 6.61±1.25 to 8.29±1.02. The total of coliform count (log 10 CFU/g) ranged from 8.50±0.57 to 5.61±1.51. Salmonella count (log 10 CFU/g) ranged from 2.91±3.19 to 7.39±0.45. Staphylococcus, Bacillus and Pseudomonas counts (log 10 CFU/g) ranged from 7.68±1.40 to 2.66±2.99; 4.90±1.07 to 1.53±1.68 and 5.66±0.14 to 3.97±0.74, respectively. Most microorganisms identified were from the Enterobateriaceae family. Shelling, slime removal, contamination, price, packaging were problems associated with snail meat.

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Section: Microbiological Quality Of Snails From Two Sourcesmentioning

confidence: 53%

Section: Microbiological Quality Of Snails From Two Sourcesmentioning

confidence: 73%

Section: Microbiological Quality Of Snails From Two Sourcesmentioning

confidence: 98%

See 1 more Smart Citation

Evaluation of African giant snails (Achatina and Archachatina) obtained from markets (wild) and breeding farms

Nyoagbe¹,

Appiah²,

Tabiri³

et al. 2016

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The amount of dismissal was proposed to be elevated at 5-7ºC; at which temperature there is considerable spoilage since the dismissal is a very good medium for bacterial growth (Hermansen et al, 1983). Foods in exposure with contaminated surfaces may have their microbiological quality weakened, principally if they're ingested raw or if the heat treatment is not sufficient for inactivating vegetative cells or bacterial toxins that might be available (Temelli et al, 2006;Jha et al, 2010). Bad hygienization operations of surfaces that make exposure with fish throughout all production levels are also a important factor for the quality of the final product.…”

Section: Results:-mentioning

confidence: 99%

A Comparative Microbial Quality Assessment of Fresh Seafoods Collected From Wholesale and Retail Markets in Eastern Province of Saudi Arabia.

Ibrahim¹,

Shabeeb²,

Fita³

et al. 2017

IJAR

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“…Poor hygienization processes of surfaces that make contact with fish during all production stages are also a crucial factor for the quality of the final product (Kusumaningrum et al, 2003;Temelli et al, 2006;Mol and Tosun, 2011). Dirt particles and microorganisms that fail to be removed by correct hygienization procedures may start adhesion processes and lead to the formation of biofilms (Andrade, 2008;Salustiano et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Microbiological contamination of surfaces in fish industry

Consuelo¹,

Jos²,

Lcia³

et al. 2014

Afr. J. Microbiol. Res.

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Three hundred and forty (340) samples of surfaces from equipment (skinning machines), utensils (polyethylene cutting boards, polypropylene cases, baskets, and trays, plastic material used to cover the trays, packaging tanks, knives, and stainless steel sorting and packaging tables), and gloves used by handlers in fish industries, collected with swabs in August 2010 and August 2011, were evaluated. In each period, five different collections were made on different days in both the early morning and early afternoon. Counts of aerobic mesophiles and total coliforms were performed and the presence of thermotolerant coliforms was investigated. All samples collected in the afternoon shift, in either collection periods, showed significantly higher contamination by aerobic mesophiles compared to the morning shift (p<0.05). 50.0 and 81.8% of the equipment and utensils analyzed in the first and second collection, respectively, were within the recommendations by the Pan American Health Organization (PAHO) regardless of the work shift. The gloves in the first collection period had aerobic mesophile count above 4 log UFC/glove in 76.7% of the samples and in only 21.7% in the second collection. Although surface contamination decreased, corrective measures still must be enforced and the employees must be oriented regarding the importance of hygienization.

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Determination of microbiological contamination sources during frozen snail meat processing stages

Cited by 30 publications

References 21 publications

Evaluation of African giant snails (Achatina and Archachatina) obtained from markets (wild) and breeding farms

Evaluation of African giant snails (Achatina and Archachatina) obtained from markets (wild) and breeding farms

A Comparative Microbial Quality Assessment of Fresh Seafoods Collected From Wholesale and Retail Markets in Eastern Province of Saudi Arabia.

Microbiological contamination of surfaces in fish industry

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