The microbiology of selected retail food products with an evaluation of viable counting methods

Greenwood, M.; Coetzee, E. F. C.; Ford, B. M.; Gill, P.; Hooper, W. L.; Matthews, S. C. W.; Patrick, Sheila; Pether, J. V. S.; Scott, Robert J.

doi:10.1017/s0022172400064044

Cited by 20 publications

(8 citation statements)

References 13 publications

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“…In all instances 'surface' colony counts were made using the spread drop technique (Greenwood et al 1984). It is in fact the only one that can be followed when colony counts are to be made in areas where laboratories are not available (van Steenbergen et ol.…”

Section: F O O D S a N D W A T E R S A M P L E S E X A M I N E Dmentioning

confidence: 99%

The enumeration of thermotrophic types amongst the Enterobacteriaceae colonizing perishable foods

Mossel

Zee

Haroon

et al. 1986

Journal of Applied Bacteriology

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A total of 41 pure cultures of Enterobacteriaceae, comprising 32 thermotrophic and nine psychrotrophic strains, pathogens or marker organisms, were examined for numbers of colony forming units obtained at 37 degrees and 42.5 degrees C (thermotrophs) and 30 degrees C (psychrotrophs), when surface-plated on a rich infusion agar and violet red bile agar. In addition 42 food and water samples, collected in a rural area of the Philippines, were examined by surface inoculating violet red bile AIPC (agar immersion plating and contact; 'dip') slides and incubating at 37 degrees and 42.5 degrees C. At 42.5 degrees C there was almost total recovery of the thermotrophic Enterobacteriaceae, whereas the psychrotrophic strains were completely suppressed. At 37 degrees C the psychrotrophs were only slightly inhibited. The Philippine foods, predominantly cooked meals, milk and drinking water, appeared to be significantly colonized by thermotrophic Enterobacteriaceae. It is concluded that incubation at 42.5 degrees C satisfactorily selects enteropathogenic and other enteric Enterobacteriaceae while suppressing the psychrotrophic types which are mainly of vegetable origin. It is emphasized that, regardless of the temperature used, a resuscitation procedure for Enterobacteriaceae populations that have incurred sublethal injury in food has to precede counts on or in the usual selective media.

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Section: F O O D S a N D W A T E R S A M P L E S E X A M I N E Dmentioning

confidence: 99%

The enumeration of thermotrophic types amongst the Enterobacteriaceae colonizing perishable foods

Mossel

Zee

Haroon

et al. 1986

Journal of Applied Bacteriology

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“…The spiral plater is a dispenser that deposits a liquid in a spiral pattern on the surface of a rotating agar plate (Gilchrist et al, 1973). Previous comparative studies of viable counting methods reveal comparable results for the spiral plating method with other techniques ( [Donnelly et al, 1976] and [Greenwood et al, 1984]). Preliminary data from our labs has revealed significant differences in the recovery of Gram-negative bacteria when bacterial suspensions were spread by hand plating as compared to spiral plating.…”

Section: Introductionmentioning

confidence: 85%

Mechanical damage to Gram-negative bacteria by surface plating with the Drigalski-spatula technique

Hedderich¹,

Müller²,

Greulich³

et al. 2011

International Journal of Food Microbiology

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“…İnkubasyonu takiben ön zenginleştirme işlemi tamamlanmış ortamdan 0,1 ml alınarak içerisinde 10 ml RappaportVassiliadis Soya Peptone Broth (RVS, Oxoid CM 0866) içeren tüplere aktarıldı. Ayrıca aynı ortamdan 1 ml alınarak içerisine steril 10 ml Muller-Kauffmann (Flowers et al,1992, Greenwood et al, 1984.…”

Section: Salmonella Spp İzolasyonuunclassified

Investigation of Dairy Factories in the Province Of Afyonkarahisar, Hygiene and Sanitation Conditions Sufficiency

Akarca¹,

Tomar²,

Çağlar³

2015

Kocatepe Vet J

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ÖZETThe objectives of this study was investigate contamination of dairy workers with Listeria, Salmonella spp., and Campylobacter and Escherichia coli. For this study, the swabs samples were taken from 30 employees hand, cloths, boots and gloves in five different dairy factories located in Afyonkarahisar province. It was determined of the samples taken from the hands of workers 2% Listeria spp., 3,33% Salmonella spp., 2,67% Campylobacter spp. and 0,67 % Escherichia coli. Likewise it was determined of the samples taken from the clothing of workers, 0,67% Listeria spp., 3,33% Salmonella spp. and 2% Escherichia coli. Campylobacter spp. wasn't detected. The percentage of bacteria Employees of the dairies in samples taken from the boots and gloves detected respectively for boats; 9,33, 10, 4,67 ve 5,33and for gloves 0,67, 0,67, 1,33 ve 1,33. SUMMARYThe objectives of this study was investigate contamination of dairy workers with Listeria, Salmonella spp., and Campylobacter and Escherichia coli. For this study, the swabs samples were taken from 30 employees hand, cloths, boots and gloves in five different dairy factories located in Afyonkarahisar province. It was determined of the samples taken from the hands of workers 2% Listeria spp., 3,33% Salmonella spp., 2,67% Campylobacter spp. and 0,67 % Escherichia coli. Likewise it was determined of the samples taken from the clothing of workers, 0,67% Listeria spp., 3,33% Salmonella spp. and 2% Escherichia coli. Campylobacter spp. wasn't detected. The percentage of bacteria Employees of the dairies in samples taken from the boots and gloves detected respectively for boats; 9,33, 10, 4,67 ve 5,33and for gloves 0,67, 0,67, 1,33 ve 1,33.

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The microbiology of selected retail food products with an evaluation of viable counting methods

Cited by 20 publications

References 13 publications

The enumeration of thermotrophic types amongst the Enterobacteriaceae colonizing perishable foods

The enumeration of thermotrophic types amongst the Enterobacteriaceae colonizing perishable foods

Mechanical damage to Gram-negative bacteria by surface plating with the Drigalski-spatula technique

Investigation of Dairy Factories in the Province Of Afyonkarahisar, Hygiene and Sanitation Conditions Sufficiency

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