Occurrence, prevention, and monitoring of microbial quality loss of foods and dairy products

Mossel, D. À. A.; Pflug, I. J.

doi:10.1080/10643387509381624

Cited by 22 publications

(9 citation statements)

References 1,336 publications

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“…aureus is quite sensitive to microbial compe tition. Antagonistic bacteria to S. aureus growth are several bacterial species, such d&Acinetobacter, Aeromonas, Bacillus, Pseudomonas, S. epidermidis, the Enterobacteriaceae, the Lactobacillaceae and enterococci (Mossel 1975). …”

Section: Staphylococcus Aureusmentioning

confidence: 99%

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Pexara

Bourriel

Govaris

2018

J Hellenic Vet Med Soc

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ABSTRACT. Staphylococcal food poisoning (SFP) is one of the most significant foodborne diseases. It is a mild intoxication, which is caused by the ingestion of food containing one or more preformed staphylococcal enterotoxins (SEs). The toxic dose of SEs in human is usually ranged from 20 ng to 1 μg. SEs are proteins produced by Staphylococcus spp in various parts of the environment, including foods. Although several staphylococci can produce SEs, the majority of SFP cases is attributed to S. aureus. Traditionally, five antigenic SE types have been recognized: SEA, SEB, SEC, SED and SEE. During the 1990's, new SEs (SEG, SEH, SEI and SEJ) were reported and their genes were described. Several studies revealed that SEH, SEG and SEI were, also, involved in the gastroenteric syndrome. More recent data have indicated the presence of "new" SE genes and new SEs, designated as "staphylococcal enterotoxin-like" (SEI). The role of SEI in food poisoning has not yet been clarified. In contrast to S. aureus, SEs are remarkably heat resistant (D-values of 3-8 min at 121 ° C). They may be present in foods even when viable cells of S. aureus are absent. The enterotoxins are, also, resistant to proteolytic enzymes. It is generally accepted that toxic levels of SEs are produced in foods when S. aureus concentration exceeds 10 5 cfu/ml. S. aureus can grow at a temperature range of 7-48.5°C, with optimum 30-37°C, a pH range of 4.2-9.3, with optimum 7-7.5, minimum a w of 0.86, and up to 15% NaCl. SEs can be produced at a temperature range of 10-46 ° C, with optimum 40-45 ° C, a pH range of 4.8-9.0, with optimum 5.3-7.0, and a w range of 0.86-0.99, with optimum 0.90. Among the foods implicated in SFP are usually milk, dairy products and meat. SEA and SED are usually identified in foodborne outbreaks, while SEC is an important cause of SFP associated with the consumption of dairy products. The European regulation has set criteria for presence of SEs in cheeses, milk powder and whey powder (Regulation EC, 2073. If population of coagulase-positive staphylococci in samples exceeds 10 5 cfu/g, these samples should be further tested for the presence of SEs. In this case, SEs must not be detected in 25 g of the products. ΠΕΡΙΛΗΨΗ. Η σταφυλοκοκκική τοξινωση (ΣΤ) είναι ένα από τα πιο συχνά αίτια τροφιμογενοΰς νόσου. Είναι μιατοξίνωση που προκαλείται από την πρόσληψη με τα τρόφιμα μίας ή περισσοτέρων προσχηματισμένων σταφυλοκοκκικών εντεροτοξινών (ΣΕ). Οι τοξικές δόσεις των ΣΕ για τον άνθρωπο κυμαίνονται από 20 ng έως 1 μg. Οι ΣΕ είναι πρωτεΐνες που παράγονται από ορισμένα είδη σταφυλόκοκκων τόσο στο περιβάλλον όσο και στα τρόφιμα. Παρόλο που διάφορα είδη σταφυλόκοκκου μπορούν να προκαλέσουν τροφιμογενείς λοιμώξεις, σχεδόν όλα τα περιστατικά ΣΤ αποδίδονται στο S. aureus. Παραδοσιακά έχουν αναγνωριστεί οι κλασικοί τύποι σταφυλοκοκκικών εντεροτοξινών SEA, SEB, SEC, SED και SEE. Στη δεκαετία του 1990 ανι χνεύτηκαν νέες τοξίνες (SEG, SEH, SEI, SEJ) και προσδιορίστηκαν τα γονίδια που ελέγχουν την παραγωγή τους. Πιο πρόσφατα στοιχεία οδήγησαν στον πρ...

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Section: Staphylococcus Aureusmentioning

confidence: 99%

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Pexara

Bourriel

Govaris

2018

J Hellenic Vet Med Soc

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“…However, the perspectives for testing for Enterobacteriaceae seem good, because other enteric pathogens seem to occur much less frequently than Salmonella spp. and are also almost invariably accompanied by other Enterobacteriaceae (Mossel, 1975).…”

Section: Discussionmentioning

confidence: 99%

“…We have earlier defined the so-called e-factor as the proportion E'/S', E' being the Enterobacteriaceae c.f.u./g and S' the Salmonella c.f.u./g (Mossel, 1975).…”

Section: Considerationsmentioning

confidence: 99%

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The reliability of the examination of foods, processed for safety, for enteric pathogens and Enterobacteriaceae: a mathematical and ecological study

Drion

Mossel

1977

J. Hyg.

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SUMMARYBecause of the paucity of quantitative data on numbers of other enteric pathogens in food, the reliability of the examination of processed foods for Enterobacteriaceae was estimated takingSalmonellaas a model. For this purpose an assessment was carried out of the risk of acceptingSalmonellacontaminated consignments of foods, despite a negative outcome of (i) examination of 1·5 kg samples forSalmonella;(ii) examination of one or two 1 g samples for Enterobacteriaceae; (iii) simultaneous application of both tests. The computations were based on the results of the examination of 6830 samples of dried foods, processed for safety, out of a total of 18170 samples.Only 69 samples permitted the exact calculation of the factor, defined as c.f.u./g of Enterobacteriaceae/c.f.u./g ofSalmonella;4642 were positive for the former group but ‘free’ fromSalmonella, and the rest were negative in both tests. Numbers of c.f.u./g for both groups, and hence the factors, varied widely between commodities and also between different consignments of the same food product. The average for amounted to 5·8 × 103, far from the base-line value of 0·75 × 103assessed earlier. In only 0·1% of samples did the Enterobacteriaceae test fail to achieve the required consumer protection.This investigation therefore substantiates that testing foods processed for safety by examining accurately chosen quantities for ecologically well selected and taxonomically thoroughly defined index organisms is a most effective procedure in terms both of consumer protection and simplicity of examination without compelling the food industry to achieve hardly attainable microbiological quality standards.

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“…Reduction of Listeriosis in the developed countries indicates microbial control procedure during production. The number of bacteria has been reduced by implementing HACCP, critical control points, and training public regarding food safety (13). Coliforms are destroyed by pasteurization so they are used as microbial indicators of pasteurization products.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Adequacy of GMP to Control Microbial Hazards in Dairy Factories in Fars Province

Sajjad¹,

Jazaeri

Amiri

et al. 2016

Nutr Food Sci Res

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A B S T R A C TBackground and Objectives: Pre-requisite programs (PRPs) are "primary conditions and requirements essential for HACCP operations, which are crucial in food safety programs". The present study was conducted to evaluate the impact of implementation of PRPs on the microbial parameters of pasteurized milk (according to the National Standard of Iran). Effectiveness of HACCP operation requirements and efficiency of Good Laboratory Practice (GLP) were also evaluated in control of the above-mentioned microbial parameters. Materials and Methods:According to the approved checklist of the Vice-chancellor in Food and Drug affairs, PRPs of 26 factories were evaluated from March 2014 to March 2015 in two-month intervals, and their total and component scores were obtained along with the microbial parameters of pasteurized milk. Generalized Estimating Equations (GEEs) were used to determine the significance of total score and the impact of its components on controlling microbial hazards.Results: There was a reverse significant relation between the total scores of the PRPs and microbial hygiene indices (total and coliform count) which approves the effectiveness of operating the programs in controlling the mentioned microorganisms. Efficiency of each pre-requisite program was different in controlling the microbial parameters. Good Laboratory Practice (GLP) had a prominent effect on controlling of the index microorganisms of hygienic operations. Overall, the results showed a little probability of contamination with E. coli in the pasteurized milk samples of Fars Province for which the statistical analysis was ignored. Conclusions:The exact operation of PRPs resulted in reduction of microbial parameters in a way that increasing the total score of PRPs led to decrease in microbial parameters of total count (TC), coliforms, molds and yeasts. The findings further suggest the application of this checklist in evaluation and prediction of microbial parameters.

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Occurrence, prevention, and monitoring of microbial quality loss of foods and dairy products

Cited by 22 publications

References 1,336 publications

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

The reliability of the examination of foods, processed for safety, for enteric pathogens and Enterobacteriaceae: a mathematical and ecological study

Evaluation of the Adequacy of GMP to Control Microbial Hazards in Dairy Factories in Fars Province

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