Standard and Experimental Methods of Identification and Enumeration

Chipley, John R.

doi:10.1016/b978-0-12-199880-6.50008-5

Cited by 3 publications

(2 citation statements)

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“…, 1978Thatcher and Clark 1974). This detection system may save significant time and reduce the supplies used and number of samples to be monitored (Chipley 1987). Drion and Mossel (1972) reported that when one or two I-g aliquots of dried foods were tested and no Enterobacteriaceae detected, the same degree of consumer protection was afforded as when sixty 25 g samples of dried foods were tested for salmonellae and that all these samples were found to be Salmonella-negative.…”

Section: Enterobacteriaceaementioning

confidence: 99%

“…Drion and Mossel (1972) reported that when one or two I-g aliquots of dried foods were tested and no Enterobacteriaceae detected, the same degree of consumer protection was afforded as when sixty 25 g samples of dried foods were tested for salmonellae and that all these samples were found to be Salmonella-negative. The authors based their conclusions upon a minimum Enterobacteriaceae-Salmonella ratio of 1000: 1 ; however, many more studies are needed to evaluate fully the potential of Enterobacteriaceae as a food-hygiene indicator, or to consider their occurrence in foods as a hygienic risk (Beyer and Sinell 1981;Chipley 1987). In this study, particular attention was paid to psychrotrophic Enterobacteriaceae because these organisms may be selected in high water-activity foods, such as poultry meat stored under refrigeration.…”

Section: Enterobacteriaceaementioning

confidence: 99%

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Shelf‐life of Vacuum‐packaged Eviscerated Broiler Carcasses Under Simulated Market Storage Conditions

Sawaya

Aburuwaida

Hussain

et al. 1993

Journal of Food Safety

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l%e effects of vacuum-packaging on the shelf-life of eviscerated broiler carcasses, under conditions simulating market storage (4, 7and 9C) in the State of Kuwait were studied. Vacuum-packaging increased the shelf-life of the carcasses by 7-8, 6 and 4 days beyond that of the conventionally-packaged carcasses, when stored at 4, 7 and 9C, respectively. l%e growth of the Enterobacteriaceae was lowest in carcasses stored at 4C, irrespective of the packaging type. Of the Enterobacteriaceae, the coliforms were the predominant microorganisms (-SO%), whereas Salmonella accounted for up to 15%. Lactobacillus were the predominant spoilage microorganisms in the vacuum-packaged carcasses, whereas Pseudomonas predominated in the conventionally-packaged ones. Vacuum-packaging can be recommended for improvement of the keeping quality of eviscerated broiler carcasses, but it should also be associated with strict procedures for controlling the handling andstorage temperatures throughout the overall distribution system, 'To whom correspondence should be addressed Tel: 4836100/4816007 Ext. 4331 Fax: 4846891 *Present address: Kamnarsv., 5D/316, 22646. Lund, Sweden Journal of Food Safety 13 (1993) 305-32 1. AZZ Rights Resewed. Topyright I993 by Food & Nutritian Press, Inc., Trumbull, Connecticur. 305 306 W. SAWAYA et al.

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Section: Enterobacteriaceaementioning

confidence: 99%

Section: Enterobacteriaceaementioning

confidence: 99%