Health Problems in Quality Control: Microbiological Aspects

Hobbs, Betty C.

doi:10.1016/b978-0-12-395684-2.50010-x

Cited by 3 publications

(2 citation statements)

References 139 publications

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“…Blood soaks in and solid particles of meat, fat, hair and other debris form reservoirs of infection. Working surfaces and containers should preferably be made of stainless steel (Hobbs, 1967).…”

Section: Resultsmentioning

confidence: 99%

An evaluation of the efficiency of cleaning methods in a bacon factory

Dempster

1971

J. Hyg.

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SUMMARYThe germicidal efficiencies of hot water (140-150O F.) under pressure (method 1), hot water + 2 % (w/v) detergent solution (method 2) and hot water + detergent + 200 p.p.m. solution of available chlorine (method 3) were compared at six sites in a bacon factory. Results indicated that sites 1 and 2 (tiled walls) were satisfactorily cleaned by each method. It was therefore considered more economical to clean such surfaces routinely by method 1. However, this method was much less efficient (31 % survival of micro-organisms) on site 3 (wooden surface) than methods 2 (7 % survival) and 3 (1 % survival). Likewise the remaining sites (dehairing machine, black scraper and table) were least efficiently cleaned by method 1. The most satisfactory results were obtained when these surfaces were treated by method 3.Pig carcasses were shown to be contaminated by an improperly cleaned black scraper. Repeated cleaning and sterilizing (method 3) of this equipment reduced the contamination on carcasses from about 70 % to less than 10 %.

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Section: Resultsmentioning

confidence: 99%

An evaluation of the efficiency of cleaning methods in a bacon factory

Dempster

1971

J. Hyg.

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“…Pathogem. Various groups are relevant to the determination of the wholesomeness of foods (Hobbs, 1967). A review of these organisms and recommended methods for their enumeration are presented in Table 5.…”

Section: Wholesomenessmentioning

confidence: 99%

Microbiological qualities

Mossel

1968

Int J of Food Sci Tech

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Principles'The purposes of microbiological quality control, whether carried out by the Government Inspection Services or industry, are mainly two-fold : prevention of food-borne disease and retardation of microbial spoilage. In addition quality control must also meet general microbiological quality requirements, having no direct relationship to health or spoilage, e.g. microscopical counts of moulds in canned tomato products or the enumeration of viable spores of the genus BaciZZus in cocoa powder.It is now generally accepted that microbiological quality control by the industry itself should be primarily of a preventative nature (Wilson, 1955). This is much more effective than the analytical approach, i.e. inspection of' the microbiological condition of the food as it leaves the factory, and subsequently taking corrective measures if necessary. Authorities and buyers have also come to understand that, for statistical reasons (Juran, 1962;Steiner, 1967), factory inspection is more effective, for their purposes too, than examination of finished samples.Preventative microbiological quality control entails, in essence, the drafting and supervision of the measures required to keep microbial counts low by reducing the numbers of micro-organisms contaminating the food and preventing the proliferation of those micro-organisms inevitably present. In this connection the following phases of contamination of, and proliferation in, foods have to be distinguished: (i) primary = microbial load of the raw materials; (ii) secondary = increase in counts during processing; (iii) tertiary = post-processing recontamination; and (iv) quaternary = contamination and/or growth during culinary preparation of the manufactured commodity.Such control should be attained by the following measures: (i) procurement of raw materials of the best possible microbiological quality;(ii) prevention of contamination of raw materials prior to processing;

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A Comparative Assessment of Media for the Isolation and Enumeration of Coagulase Positive Staphylococci from Foods. A Report from a Working Party of the Public Health Laboratory Service*

1972

Journal of Applied Bacteriology

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Summary: A direct plating procedure was used in 7 laboratories for detecting and enumerating coagulase positive staphylococci in 424 foods and for the recovery of staphylococci from 233 foods experimentally inoculated in the laboratory. Coagulase positive staphylococci were isolated from 46 (10·9%) of the 424 routine foods. For general use a reliable and selective medium is required which is inexpensive, simple to prepare and stable on storage. Eleven selective media were tested and of these phenolphthalein‐diphosphate agar with polymyxin, milk‐ or cream‐salt agar and mannitol‐salt agar were considered to be the most useful.

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Health Problems in Quality Control: Microbiological Aspects

Cited by 3 publications

References 139 publications

An evaluation of the efficiency of cleaning methods in a bacon factory

An evaluation of the efficiency of cleaning methods in a bacon factory

Microbiological qualities

A Comparative Assessment of Media for the Isolation and Enumeration of Coagulase Positive Staphylococci from Foods. A Report from a Working Party of the Public Health Laboratory Service*

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