Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. I. Shrimp

Pablo, I. S.; Silverman, G. J.; Goldblith, S.A.

doi:10.1111/j.1365-2621.1966.tb00515.x

Cited by 2 publications

(4 citation statements)

References 8 publications

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“…In comparison with shrimp (Pablo et al, 1966) for which the enumeration of the aerobic microbial flora was increased by rehydration with trypticase diluent, this effect was not noted in chicken. Distilled water as the rehydration medium gave slightly higher or equal recovery as compared to trypticase diluent at 20, 30, and 37°C (Fig.…”

Section: Resultsmentioning

confidence: 69%

“…Ap-I I I I I parently, this indicates that "fecal entero-Shrimp rehyclrated and stored at 4, 20, cocci" and other organisms which are part and 37°C was found to be organoleptically of the natural flora of rehydrated chicken spoiled at a microbial population level of can grow together at 20 and 37°C. about 15 to 20 X 10R organisms per gram of dry material (Pablo et al, 1966). In this study, rehydrated chicken appeared to be organoleptically spoiled, as determined by odor, when a population level of 2.5 to 3.0 x lOlo organisms per g (dry wt) was reached at 20, 30, and 37°C.…”

Section: "mentioning

confidence: 56%

“…Growth Patterns of Rehydrated Pablo et al (1966) found that the microbial growth patterns of rehydrated freezedried shrimp are greatly influenced by temperature, time of storage, and initial number of microorganisms present. The present paper is a companion study to compare the microbial growth patterns in rehydrated freeze-dried chicken with those in shrimp.…”

Section: Microbialmentioning

confidence: 99%

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Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. II. Chicken

Pablo¹,

Silverman²,

Goldblith³

1966

Journal of Food Science

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SUMMARY Microbial growth patterns in rehydrated freeze‐dried chicken at 4, 20, 30, and 37°C are similar to those of rehydrated freeze‐dried shrimp, and are greatly influenced by storage temperature, time, and initial number of microorganisms present. Lag time was shortest at 37 and 30°C, four times as long at 20°C as at 37°C, and 120 times as long at 4°C as at 37°C. At 37°C, the maximum population was 300,000 times the initial population, while at 30°C it was 115,000 times wafter 26 hr. The microbial population increased 100,000‐fold at 55 hr at 20°C, and 500‐fold at 15 days at 4°C. A natural contaminant in the freeze‐dried chicken examined, eoagulase‐positive Staphylococcus aureus, was found to be at a level of 3040 organisms per gram, out of a total population of 10° organisms per gram. Fecal enterococci were also present in the freeze‐dried material at a level of about 10° to 10° per gram. Rehydration studies show that Staphylococcus aureus and “fecal enterococci” as natural contaminants in freeze‐dried chicken can grow in competition with the natural flora at 20 °C or above and that the competition may be due to the nature of the microbial distribution on the chicken surface. Refrigeration temperatures in the vicinity of 4°C completely suppressed the growth of S. aureus and greatly extended the shelf life of rehydrated chicken.

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Section: Resultsmentioning

confidence: 69%

Section: "mentioning

confidence: 56%

Section: Microbialmentioning

confidence: 99%

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Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. II. Chicken

Pablo¹,

Silverman²,

Goldblith³

1966

Journal of Food Science

Self Cite

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“…Apparently, some factor in the raw tissue other than the residual microflora was responsible for the retardation of growth of E. coli and Streptococcus faecalis. Pablo et al (1966) found that "fecal enterococci" grew in competition with naturally occurring microorganisms on rehydrated chicken at a temperature of 20°C or above.…”

Section: Time (Hours)mentioning

confidence: 99%

Incidence and Growth of Some Health‐Related Bacteria in Commercial Freshwater Crayfish (Genus Procambarus)

Lovell

Barkate

1969

Journal of Food Science

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SUMMARY —Collections of freshwater crayfish were obtained from 22 sources representing the major commercial crayfishing areas in Louisiana, and analyzed for coliforms, Escherichia coli, fecal streptococci, coagulase‐positive staphylococci, Salmonella and Clostridium botulinum type E. Growth patterns for E. coli, Staphylococcus aureus, Streptococcus faecalis and Salmonella typhimurium in raw and cooked crayfish flesh, and in a crayfish‐containing commercial‐type substrate were determined at 5, 25, and 37°C. C. botulinum type E toxin production was determined at intervals of storage in ice pack and at 5 and 30°C. Coliforms, E. coli, fecal streptococci, coagulase‐positive staphylococci, Salmonella, and C. botulinum type E were found in 100, 92.6, 94.1, 3.0, and 0%, respectively, of the samples analyzed. Staphylococcus aureus and Salmonella typhimurium grew well in all three of the substrates at 25 and 37°C. Streptococcus faecalis and possibly E. coli showed suppressed growth in the raw flesh, but both grew well in cooked flesh and the commercial‐type substrate. None of these four organisms grew at 5°C. C. botulinum type E produced toxin in all three of the substrates within 48 to 72 hours at 30°C and after 33 days at 5°C. Toxin was not produced at 56 days in ice‐pack. The pH increased in the raw and cooked flesh, with extended storage time, to above 8.0 and the toxin became inactive. In the commercial‐type substrate, the pH decreased to 5.7 and the toxin remained active. When the pH of the commercial‐type substrate was adjusted to 8.5 with NaOH, the toxin was inactivated.

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Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. I. Shrimp

Cited by 2 publications

References 8 publications

Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. II. Chicken

Microbial Growth Patterns of Rehydrated Freeze‐Dried Foods. II. Chicken

Incidence and Growth of Some Health‐Related Bacteria in Commercial Freshwater Crayfish (Genus Procambarus)

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