Dry Rehydratable Film Method for Rapid Enumeration of Coliforms in Foods (3M™ Petrifilm™ Rapid Coliform Count Plate): Collaborative Study

Lindberg, Kathryn; Kinneberg, Karen M.; Batterson, D; Bobb, R; Boleszczuk, Peter; Brudvig, S; Bryce, J. R. G.; Buckner, K; Bulthaus, M; DeJesus, Jasmine M.; Ellis, Kate; Finkenbiner, D; Fleming, Sharon E.; Follni-Lieder, E; Harper, Claude; Ihrke, P; Johnson, Kristen; King, J. Stanton; Langridge, M; Maycock, L; McAteer, L; McCann, Thu H.; Otten, Nina Dam; Robbins, Rebecca C.; Sass, A; Saunders, Lauren P.; Schop, R.; Strand, Sabina P.; Tebay, D; VanWinkle, J; Wolowski, C

doi:10.1093/jaoac/85.1.56

Cited by 14 publications

(4 citation statements)

References 2 publications

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“…Petrifilm plates have been validated for use in detecting E. coli contamination of food [Curiale et al, ; Priego et al, ; Russell, ]. Two studies report that the PEC is comparable to, or more sensitive than, the MPN especially for detection of very low numbers of E. coli , providing a more accurate assessment of the actual contamination level [Kinneberg and Lindberg, ; Matner et al, ]. However, other studies found the results of the PEC to be variable [Ottaviani, ; Ingham and Moody, ; Matner et al, ; Bredie and de Boer, ; Linton et al, ; Woody et al, ; Russell, ].…”

Section: Discussionmentioning

confidence: 99%

Bacteriologic and Nutritional Evaluation of a Commercial Raw Meat Diet as Part of a Raw Meat Safety Program

2011

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This study evaluated selected bacteriologic and nutritional components of a commercially prepared ground raw horsemeat diet as part of a raw meat safety program. Six lots of meat were analyzed in triplicate. Frozen meat samples were thawed for 44 hr at 5°C. Meat samples were tested at three times during thawing (t = 0, 24, 44 hr) for selected bacteria. Samples were screened for Salmonella sp. using an enzyme-linked immunosorbent assay. Escherichia coli and total coliform bacteria were quantified using a ready-made culture medium system. Proximate, energy, macro and trace mineral composition was determined at a reference laboratory. Salmonella sp. antigen was detected in one sample of meat at t = 0 hr. Frozen meat samples had low average maximum expected numbers of E. coli and coliforms. The average maximum number of E. coli did not change significantly at t = 24 or 44 hr, but the average maximum number of coliforms increased significantly by t = 44 hr. These bacteriologic tests were easily incorporated into a raw meat safety program. Median concentrations of moisture, dry matter, crude protein, crude fat, ash, calcium, and phosphorus conformed to the guaranteed analysis but median crude fiber exceeded the guaranteed maximum. Median magnesium, potassium, and sodium concentrations conformed to the approximate nutrient content. Median concentrations of copper exceeded, whereas iron, zinc, and manganese fell below, the approximate nutrient content. Median copper and manganese concentrations exceeded the National Research Council's recommendation for adult domestic cats, whereas iron and zinc were below the National Research Council's recommendations for adult cats.

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Section: Discussionmentioning

confidence: 99%

Bacteriologic and Nutritional Evaluation of a Commercial Raw Meat Diet as Part of a Raw Meat Safety Program

2011

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“…A consistent underestimation of dip slides is known (e.g. Kinneberg and Lindberg, 2002), which limits the quantitative evaluation of dip slide readings and also produced a large scatter in our data (Fig. 7).…”

Section: Discussionmentioning

confidence: 60%

Do low-cost ceramic water filters improve water security in rural South Africa?

Lange¹,

Materne²,

Grüner³

2016

Preprint

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<p><strong>Abstract.</strong> This study examines the performance of a low-cost ceramic candle filter system (CCFS) for point of use (POU) drinking water treatment in the village of Hobeni, Eastern Cape Province, South Africa. A stepwise laboratory test documented the negative effects of repeated loading and ambient field temperatures. Moreover, CCFS were distributed in Hobeni and a survey was carried out among their users. The performance of 51 CCFS was evaluated by dip slides and related to human factors. Already after two thirds of their specified lifetime, none of the distributed CCFS produced water without distinct contamination and more than one third even deteriorated hygienic water quality. Besides the water source (springs were preferable compared to river or rain water), a high water throughput was the dominant reason for poor CCFS performance. These findings suggest that not every CCFS type per se guarantees improved drinking water security and that the efficiency of low-cost systems should continuously be monitored. For this purpose, dip slides were found to be a cost-efficient alternative to standard laboratory tests. They consistently underestimated microbial counts but can be used by laypersons and hence by the users themselves to assess critical contamination of their filter systems.</p>

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“…O pH foi analisado com o auxílio de pHmêtro Mettler 340 TM conforme metodologia descrita por KINNEBERG & LINDBERG (2002).…”

Section: Obtenção E Preparação Da Própolisunclassified

“…A contagem de coliformes totais e coliformes a 45 °C foi realizada de acordo com o Official Method of Analysis (KINNEBERG & LINDBERG 2002). Para a análise de Staphylococcus coagulase positiva e Samonella sp.…”

Section: Análises Microbiológicasunclassified

Características físicas e sensoriais de Salame Tipo Italiano com adição de própolis

Savoldi

Kunrath

Oliveira

et al. 2019

Rev. Ciênc. Agrovet.

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RESUMONo presente estudo foram elaboradas quatro formulações de salame tipo italiano, sendo uma isenta de antioxidante (controle), uma adicionada de antioxidante sintético (BHT) e duas contendo extrato de própolis (0,01% e 0,05%). As amostras foram submetidas a análises microbiológicas, sensoriais e perfil de textura e cor, além da perda de peso e o pH durante o período de maturação. Os resultados mostraram perda de peso das formulações durante a maturação, indicando que a incorporação da própolis não afetou o processo de secagem. A formulação adicionada de 0,01% de própolis apresentou coloração vermelha mais acentuada no final da maturação em comparação as demais. Os valores de pH variaram entre algumas amostras, bem como em relação ao dia de maturação. A adição de BHT acelerou o processo de desidratação do salame, deixando-o com maior grau de dureza. As formulações controle e aquela adicionada de 0,05% de própolis apresentaram melhores resultados para o perfil de textura, embora não tenham diferido das demais em relação ao atributo textura durante o teste sensorial. A formulação controle e a contendo BHT apresentaram os melhores resultados para intenção de compra e preferência. Por outro lado, todas as formulações apresentaram percentuais de certeza de compra acima de 70%, sugerindo aceitação por parte dos consumidores. PALAVRAS-CHAVE: antioxidantes, extrato de própolis, aceitação sensorial, características físicas, embutido cárneo. ABSTRACTIn this study, four formulations of Italian-type salami were prepared, being one antioxidant free (control), one containing synthetic antioxidant (BHT) and two containing propolis extract (0.01% and 0.05%). The samples were submitted to microbiological and sensorial analyses and texture and color profiles, besides the weight loss and the pH during the maturation period. The results showed weight loss of the formulations during maturation, indicating that the incorporation of propolis did not affect the drying process. The formulation with 0.01% propolis showed a more intense red color at the end of maturation compared with the others. The pH values varied between some samples as well as in relation to the maturation day. The addition of BHT accelerated the dehydration process of salami at the end of the maturation period, making it harder. The control formulations and that with 0.05% propolis added showed better results for the texture profile, although they did not differ from the others in relation to the texture during the sensorial test. The control formulation and that containing BHT showed the best results for purchase intent and preference. Moreover, all formulations presented certainty percentage of purchase above 70%, suggesting acceptance by consumers.

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Dry Rehydratable Film Method for Rapid Enumeration of Coliforms in Foods (3M™ Petrifilm™ Rapid Coliform Count Plate): Collaborative Study

Cited by 14 publications

References 2 publications

Bacteriologic and Nutritional Evaluation of a Commercial Raw Meat Diet as Part of a Raw Meat Safety Program

Bacteriologic and Nutritional Evaluation of a Commercial Raw Meat Diet as Part of a Raw Meat Safety Program

Do low-cost ceramic water filters improve water security in rural South Africa?

Características físicas e sensoriais de Salame Tipo Italiano com adição de própolis

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