Highest Total Plate Count Research Articles

Shelf-life extension of Thai green papaya salad dressing by hurdle technology

Green papaya salad or Som Tum is the most popular spicy mixed salads in Thailand due to its unique rich flavor. Green papaya salad dressing (GPSD) is made from various ingredients such as fresh chili pepper, fresh garlic, rind tamarind, fish sauce and lime oil, including the limitation in controlling the taste and flavor of salad dressing and its poor shelf-life. In this study, a convenient ready-to-eat GPSD was developed. Hurdle technology was applied to extend shelf-life of the GPSD based on monitoring of microbial contamination and food pathogens throughout the process. Hurdle technology able to decrease total plate count (TPC) from 5.6 ± 0.2 to 1 ± 0.3 log CFU/g and yeast and mold (Y&M) from 4.2 ± 0.3 to <1 log CFU/g. After 12 weeks of storage at 5 ± 2 °C, slightly increase of TPC was detected as 1.5 ± 0.2 log CFU/g and no changes were found for Y&M and other pathogens. At week 12, GPSD stored at 32 ± 2 °C was found to have higher TPC and Y&M (3.7 ± 0.3 and 2.4 ± 0.3 log CFU/g, respectively). Therefore, a combination of hurdles that combines low aw, low pH, heat treatment, low temperature after hot filling, and chilled storage could extend the shelf-life of GPSD with satisfy sensorial test result and be suitable for minimally processed salad dressing.

Quality of farmed shrimp (Penaeus monodon, Fabricius, 1798 and Macrobrachium rosenbergii, deman, 1879) as affected by melanosis inhibiting compounds

A problem associated with shrimp is blackspot or melanosis and to prevent blackspot, sulfites have been used for years but come with additional health risks. Newer 4- hexylresorcinol formulations exist that allow sulfite-free shrimp, but effects on the quality of Penaeus monodon Fabricius, 1798, and Macrobrachium rosenbergii, de Man, 1879, beyond melanosis prevention are unknown. Adverse effects on the quality of the shrimp from melanosis prevention treatments would negatively offset the benefits of a sulfite-free product. In order to determine if prevention compounds (sulfite powder or 4- hexylresorcinol based compounds, Everfresh® and Xyrex® Prawnfresh™) affect quality, proximate composition and total plate count of bacteria were determined for cultured (P. monodon and M. rosenbergii) shrimp in Bangladesh. The results showed no effect of melanosis prevention compound on proximate composition (p &gt; 0.05), but for each parameter, species were significantly different (p &lt; 0.001). For total plate count, treatment was not significantly different (p = 0.09), but species were significantly different in total plate count (p &lt; 0.001). M. rosenbergii had a higher total plate count. Results of this study indicated that proximate composition and bacterial levels are not affected by 4- hexylresorcinol melanosis treatments. Melanosis prevention is necessary to reduce loss due to unacceptance, and 4-hexylresorcinoltreated shrimp can provide the industry with a sulfite-free alternative.

Bacteriological and Physicochemical Study of Retailed Cow Milk collected from Different Locations in Birnin Kebbi

Abstract&#x0D; Milk is an excellent source of both major and minor components needed to meet the nutritional requirements of the human body. The current study was conducted to evaluate the bacteriological and physicochemical quality of cow milk collected from various locations in Birnin Kebbi. A total of twenty-four (24) milk samples (six from each location) were purchased. All samples were subjected to bacteriological analysis using total plate count, and physicochemical composition analysis, which included PH, moisture content, fat content, protein content, and mineral determination (calcium, sodium, and potassium). The mean range for Total Plate Count is 1.83x106-3.42x106 CFU/ML. Furthermore, bacteria isolated and identified from milk samples include Streptococcus spp, Shigella spp, Escherichia coli, Bacillus spp, Staphylococcus aureus, and Proteus spp. The physicochemical analysis results indicated that the mean range is PH (4.87±0.04-5.52±0.05) Moisture content (82.22±0.60-87.50±2.16), Fat content (0.56±0.02-1.84±0.01), Protein content (11.27±4.4-12.55±4.99), Calcium (173.83±4.43-475.67±22.24), Sodium (11.83±4.26- 111±12.44) and Potassium (131±9.12-596±6.16) respectively. The study's findings highlight the poor bacteriological quality of milk, as evidenced by a higher Total Plate Count. Moreover, the presence of pathogenic microbes in milk, such as Bacillus spp, Shigella spp, and Escherichia coli, is likely to pose a serious public health risk. As a result, it is recommended that proper hygiene practices be implemented, as well as the incorporation of effective monitoring throughout the production to delivery chain.&#x0D;

Evaluation of physicochemical and microbiological quality of drinking water in the distribution system of Dharan, Nepal

Dharan has been facing drinking water-related problems for a very long time now and this research was conducted in order to determine whether the quality of water being distributed throughout the city was one of them. Hence, 31 samples were taken from the drinking water distribution system of Dharan in the spring of 2022 for evaluating the physicochemical and microbiological quality of drinking water being distributed across the sub-metropolitan city. Though public knowledge and adequate management of watershed and reservoir premises were insufficient, the physicochemical characteristics were determined to be within the National Drinking Water Quality Standards (NDWQS) for drinking water with temperatures ranging from 23.6 °C to 25.6 °C, pH 7.7 to 8.5, conductivity 38.2 to 38.7 µS/cm, Dissolved Oxygen (DO) 7.7 to 9.0 mg/L, Biological Oxygen Demand (BOD) 0.8 to 1.8 mg/L, chloride 29.82 to 34.08 mg/L, nitrite 10 mg/L and ammonia &lt;0.5 mg/L. However, the coliform bacteria levels were significant, with the highest TCC (Total Coliform Count) being 137 CFU/100mL, the highest FCC (Fecal Coliform Count) being 85 CFU/100mL and the highest TPC (Total Plate Count) being TMTC (Too Many To Count). The water was found to be unsafe to drink without disinfection treatments. It may be necessary to carry out treatment procedures like chlorination as advised by WHO (World Health Organization) as soon as possible while also taking into account the proper application of filtration techniques for distributing safe drinking water to the residents of Dharan.

Microbial contamination of harvested colostrum on Czech dairy farms

The objective of this study was to perform a quantitative and qualitative evaluation of microbial contamination of harvested colostrum on 39 Czech dairy farms. The study identified the proportion of colostrum samples that met the recommended goals for total plate count (TPC), total coliform count (TCC), and gram-negative noncoliform count (NCC), and evaluated the effect of the farm, breed, parity, season of the year, time of calving, and colostrum volume on these 3 microbiological parameters. Colostrum samples from cows (n = 1,241; 57.6% from Czech Fleckvieh, and 42.4% from Holstein breed) were collected on dairy farms between autumn of 2015 and spring of 2017. The samples were collected after the first milking directly from milking buckets. In 155 out of 1,241 colostrum samples (26 farms, 6 samples each, except 1 farm), the species of microorganisms obtained by culture were determined, and the findings were classified into 4 groups according to the probable source of contamination as follows: (1) normal inhabitants of bovine skin and mucosa, (2) fecal contaminants, (3) environmental contaminants, and (4) potential gram-positive mammary pathogens. Our results showed heavy microbial contamination of collected colostrum samples (TPC median = 408,000 cfu/mL; TCC median = 200 cfu/mL; NCC median = 80 cfu/mL). Only 28.4% of samples met the requirement for TPC (<100,000 cfu/mL), 88.2% for TCC (<10,000 cfu/mL), and 86.0% for NCC (<5,000 cfu/mL). Among the tested factors, we found that farm had a significant effect on all 3 microbiological parameters, volume of colostrum had an effect on TPC (the highest TPC in <3.0 L of colostrum), and season had an effect on TCC and NCC (higher TCC in summer than in autumn and winter; the highest NCC in summer and higher in autumn than in spring and winter). Our results showed that most microbes isolated from colostrum belonged to normal inhabitants of bovine skin and mucosa, fecal, or environmental contaminants (i.e., 82.6%, 81.9%, and 75.5% of colostrum samples, respectively). Potential gram-positive mammary pathogens were found in 13.5% of samples. Escherichia coli was isolated from 9.0% of colostrum samples, and Streptococcus uberis and Streptococcus parauberis were each isolated from 5.2% of samples. Our study showed high microbial contamination of colostrum collected on dairy farms. Therefore, better hygiene and sanitation around colostrum harvest should be addressed by farmers.

Study on microbiological quality of marlin fish balls from several markets in Tanggamus, Lampung

The fisheries processing industry in Tanggamus, Lampung, Indonesia is one of the sectors with potential for development. Fishery processing businesses, particularly small and medium enterprises (SMEs) producing marlin fish balls are still commonly found in Tanggamus District; however marlin fish ball producers still do not pay attention to the microbiological quality of the products. This study aimed to obtain data on total plate count (TPC), coliform and Salmonella bacteria in marlin fish balls in several Tanggamus District markets. This study used a simple random sampling method in three markets: Kota Agung Timur market, Madang market, and Wonosobo market. The fish ball samples were tested for TPC, coliform bacteria, and Salmonella. Fish balls from the Madang market had the highest TPC (8.64 ×105 CFU/g), and those from Wonosobo market the lowest (1.05 ×105 CFU/g). In addition, for fish ball samples from Kota Agung Timur market and Wonosobo market the coliform test results were <1100 APM/g. Salmonella tests on fish balls from the three markets were negative. Based on the results of this study, it was concluded that the microbiological quality of the marlin fish balls sold in the three markets did not meet SNI standards, presumably because they did not implement a good sanitation system during the production, distribution and sales processes.

Microbial Load in Five Demersal Marine Fin and Shell Fishes from Nigerian Coastal Waters

This study was conducted to assess the microbial load in five demersal species from the Nigerian coastal water (FAO, Area 34) with the aim of determining the bio-integrity of these species; Parapenaeopsis atlantica, Penaeus monodon, Penaeus notialis, Portunus validus and Cynoglossus browni. Five hundred and six (506) specimens in all were sampled from 32 fishing trawlers owned by Olokun Pisces Limited (Lat N 60 28ˡ 24ˡˡ, Long E 30 22ˡ 50ˡˡ). Microbiological analysis showed that total plate count (TPC) was observed to be similarly contained in all the fishes under consideration. TPC, Staphylococcus aureus, Yeast and Mould contained in the five species were not statistically significantly different from one another (P<0.05). amongst other species studied, C. browni had the highest TPC at 300C to range from 5.7×102 – TNTC cfu/g and 2.0×102 – TNTC (too numerous to count) for Yeast and Mould. The corresponding values for other species were within acceptable limit by FAO/WHO standard, which implies that batch of C. browni was not safe for consumption. The Most Probable Number (MPN) for the demersal species had values < 3cfu/g while the Coliform values for all the species was <10 cfu/g. Escherichia coli, Vibrio cholera, <i>Salmonella spp</i>, Shighellaspp, Streptococcus faecalis, Listeria monocytogenes, Clostridium botulinumand Vibrio parahaemolyticus were analyzed but were not detected (ND).

Identification and Analysis of Diversity of Soil Microorganism Colonies in Limestone Reclamation Land

Reclamation of land used for mining is very important because it is related to microbial activity in the soil which has an impact on soil fertility. The purpose of this study is to identify and analyze the diversity of bacterial colonies in the reclaimed land of the former Limestone Mining. The method used in this research was a laboratory experimental method. The results of the study showed that 6 bacterial isolates were found and the highest total plate count in GPS land (GPS system) is 1.97 X 106 cfu, the dominant colony characteristics were irregular shapes, flat edges and milky white color.

Prevalence of Microbial Contamination and Antibiotic Residue in Chicken Meat, Beef, and Offal in South Sulawesi

Chicken meat, beef, and offal are important animal products. They easily spoiled due to bacterial contamination and might contain antibacterial residues derived from treatments during rearing and processing. This present work aimed to investigate location- and time-dependent value of TPC (Total Plate Count), and analyze antibiotic residue present in chicken meat, beef, and offal sampled in the Province of South Sulawesi. This current study was conducted by analyzing data released from UPT. Animal Product Quality Analysis in Department of Animal Husbandry and Animal Health, Province of South Sulawesi. Our experimental design was arranged according to completely randomized design with factorial (4×3), and carried out 5 replications. The results showed that two locations (Takalar District and Palopo District) had the lowest TPC value, while Palopo City possessed the highest TPC value. Regarding to antibiotic residue, the positive sample was only found in 2015, a chicken meat sample collected in Luwu Utara District.Keywords : Total Plate Count (TPC), Antibiotic Residues.

Angka Lempeng Total Mikroba pada Minuman Teh di Kota Pontianak

Tea drinks are presumed to be contaminated by microbes. The presence of microbes can be one of the biological parameters that can determine whether food and drinks are worth to consume. This study was conducted to determine the value of microbial Total Plate Count (TPC) in tea drink samples sold in Pontianak city. The samples were obtained in six locations which were one cafe and five traditional markets. Samples taken were ice cubes, tea with ice cubes, and tea without ice cubes. Samples test was done in duplicate and the result stated that the lowest TPC were found in tea with ice cubes samples 22,6x102 CFU/ml, while the highest TPC were found in ice cubes samples is 32200x102 CFU/ml.

The effect of breed and stage of lactation on the microbiological status of raw milk

The microbiological quality of the milk is important not only for food safety, but it can also influence the quality of dairy products. The microbiological status of raw cow milk can be influenced by many factors. Our aim was to determine whether there was a difference between the microbiological quality of milk of two different cow breeds (Holstein Friesian and Jersey) kept and milked in the same conditions, and how the microbiological quality of the raw cow milk changed during lactation (beginning, mid, and end). Samples were taken and analysed in July, August and September in 2018 from two dairy farms in Hajdú-Bihar county. During the conducted studies, the total plate count (TPC), the coliform count, the Staphylococcus aureus count and the coagulase-negative Staphylococcus (CNS) count of raw milk samples were determined.&#x0D; There was no significant difference (P&gt;0.05) between the milk of the Holstein Friesian and Jersey breeds in the case of TPC. However, the mean coliform count of milk samples taken from Holstein Friesian cows was significantly lower (P&lt;0.05) than the mean coliform count of milk samples taken from Jersey cows. S. aureus was detected in one of the twelve milk samples taken from Holstein Friesian cows, and in two of the eleven milk samples taken from Jersey cows. CNS was found in larger amount in milk samples taken from Holstein Friesian cows, and the difference was significant (P&lt;0.05). Both TPC and CNS count were significantly higher (P&lt;0.05) in individual milk samples taken at the end stage of lactation, than in samples taken in the earlier stages of lactation from Farm “A”. However, in the case of Farm “B”, there was no significant difference (P&gt;0.05) in colony counts at different stages of lactation. S. aureus was only present in milk samples that collected from cows, which were at the beginning and middle stages of lactation. Testimg the hemolysin production ability of S. aureus strains isolated from the raw milk samples, only weak hemolysis was observed on blood agar. In case of antibiotic resistance testing, it was found that all strains were susceptible to cefoxitin, chloramphenicol, clindamycin, erythromycin, gentamicin, penicillin G, tetracycline and trimethoprim/sulphamethoxazole.&#x0D; Based on the results of our studies, staphylococci were detected in a higher amount in the milk of Holstein Friesian cows, and coliform bacteria were detected in a higher number in the milk of Jersey cows. Summing up the results of the milk samples taken from the different stages of lactation in one of the farms, it can be concluded that higher TPC and CNS count could be detected at the end stage of lactation than in the samples taken from the earlier stages of lactation. The fact that at the end of lactation the microorganisms could be detected in a higher colony count may be related to the fact that teats could be damaged during lactation by the milking machine, which increased the chance of imvading the microorganisms into the udder.

Bacterial Analysis of Different Types of Milk (Pasteurized, Unpasteurized and Raw Milk) Consumed in Kathmandu Valley

Objectives: The presence of pathogenic bacteria in milk is the major public health concern resulting in food borne illness. The aim of this study is to determine the microbial quality of three different types of milk consumed in Kathmandu Valley with respect to the acceptable standard guideline and measure the antibiotic susceptibility pattern of the Escherichia coli and Staphylococcus aureus isolates.Methods: A total of 66 samples (16 pasteurized, 25 unpasteurized and 25 raw milk) were collected from various sites of Kathmandu Valley. Those samples were subjected for total plate count and total coliform count by pour plate method. Furthermore, identification was made for the presence of E. coli and S. aureus with biochemical tests.Results: The mean total plate count (TPC) of pasteurized, unpasteurized and raw milk was 1.2X106 cfu/ml, 2.3 X 107 cfu/ml and 2.0 X 107 cfu/ml respectively. And, the mean total coliform count (TCC) of pasteurized, unpasteurized and raw milk was 2.9 X 104cfu/ml, 6.3 X 105 cfu/ml and 1.6 X 105 cfu/ ml respectively. Coliforms were detected in 50%, 84% and 56% of the pasteurized, unpasteurized and raw milk sample respectively. E. coli and S. aureus were isolated from 18.8% and 12.5% of pasteurized, 40% and 16% of unpasteurized and 20% and 24% of the raw milk samples respectively. Among total E. coli isolates (n=18), 16.7% were susceptible to ampicillin whereas 100% isolates were susceptible to other tested antibiotics. Similarly, 33.3% and 66.7% of the isolated S. aureus were susceptible to penicillin and cefoxitin respectively, whereas all S. aureus isolates were sensitive to all other antibiotics.Conclusion: The mean value of TPC and TCC of pasteurized and raw milk exceed the standard guideline by FDA. Higher total plate count and presence of coliforms (also E. coli) and S. aureus in this study necessitates the close monitoring of the pasteurization process and post pasteurization process (packaging, transportation, storage etc.).

Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet

Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. Therefore, the aim of this work is to investigate the microbiological quality of ayam masak merah and nasi minyak during the serving time (0, 1, 2, 3 and 4 hours) at the wedding banquet. The microbiological analysis were; total plate count (TPC), total coliform, Escherichia coli , Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria spp. The results showed that ayam masak merah has the highest count for TPC, total coliform, Escherichia coli, Staphylococcus aureus, but low count in Listeria spp. and Salmonella spp. was not detected. Highest TPC was observed at the first hour of serving time, 7.33 log CFU/g, while for total coliforms and Staphylococcus aureus was at the 4 hours of serving time, 7.44 log CFU/g and 7.27 log CFU/g respectively.

Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese

Nigerian soft cheese often referred to as wara was produced from soya bean milk using coagulants from lime, alum and steep water. Effects of these coagulants on the yield, proximate composition, functional properties, microbial loads and sensory properties were evaluated. The result revealed that different coagulants used had no significant (p ≥ 0.05) effect on yield of the cheeses. The result for the proximate composition shows that, different coagulants used influenced all the proximate parameters except the protein content. Similarly, coagulants used significantly affected the water absorption capacity, oil absorption capacity, foam capacity and gelation capacity. However, the bulk density was not significantly (p ≥ 0.05) affected. Steep water coagulated cheese had the highest total plate count. The result for sensory properties shows that, lime gave the best cheese in terms of general acceptability. Cheese produced from steep water as a coagulant gave the best proximate attributes, however, its high total plate count calls for concern.Key words: local cheese, proximate, microbial, sensory and functional

QUALITY AND ACCEPTANCE OF SOFT CHEESE MADE OF FRIES HOLLAND MILK WITH ADDED STRAWBERRY (Fragaria virginiana) PASTA DURING 2 WEEKS OF STORAGE

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 in Animal Science Laboratory and Ilmu Hama dan Penyakit Tanaman (IHPT) Laboratory, Faculty of Agriculture, University of Bengkulu. There were 4 treatments and 4 replication, P0: cheese with 0% strawberry pasta, P1: cheese with 1% strawberry pasta, P2: cheese with 3% strawberry pasta, P3: cheese with 5% strawberry pasta. Variables evaluated were quality and acceptance. Results showed that added strawberry (Fragaria virginiana) pasta showed no significant (P&gt;0.05) effects during storage of 2- 4 weeks on dry matter, the highest TPC was found in cheese with 0% strawberry pasta; while, organoleptic test showed very significant effects (P&lt;0.001) on color, aroma and taste of the cheese, however, it was no significant effects (P&gt;0.05) on texture and acceptance.Keywords :

QUALITY EVALUATION OF UNIFLORAL AND MULTIFLORAL HONEYS FROM SLOVAKIA AND OTHER COUNTRIES

The aim of the study was to evaluate the blossom honey samples divided into the three groups: acacia (Robinia psedoacacia) honeys (n=14), other unifloral honeys (clover Trifolium pratense, lime Tilia cordata, rape Brassica napus, buckwheat Fagopyrum esculentum, chestnut Castanea sativa; n=8) and multifloral honeys (n=16). We tested the physico-chemical and microbiological quality of honeys. Followed physico-chemical parameters were tested: water, water content, hydroxymethylfurfural (HMF), pH, free acidity and diastase. From microbiological parameters, we found total plate count (TPC), TPC of anaerobic microorganisms, counts of coliform bacteria, sporulating bacteria and microscopic fungi in the honey samples using dilution plating method. Water content ranged from 13.60 to 21.90 g 100g-1 and two samples of multifloral honeys exceeded the limit value for water content (max 20.00 g 100g-1). HMF ranged from 0.77 to 10.93 mg kg-1 that is typical for fresh and heat-untreated honeys. Average values of pH were 5.02 ± 0.25 for acacia honey, 4.98 ± 0.31 for other unifloral honeys and 4.66 ± 0.45 for multifloral honeys. One sample of multifloral honeys exceeded the limit value for free acidity (max 50 meq kg-1). Higher TPC (above 2.00 log CFU g-1) was detected in 2 out of 14 acacia honeys (14.29%), in 2 out of 8 other unifloral honeys (25.00%) and in 5 out of 16 multifloral honeys (31.25%). Microscopic fungi were not found in 3 acacia honeys (21.43%), 2 other unifloral honeys (25.00%) and 2 multifloral honeys (12.50%). Overall, the obtained results showed good quality of evaluated honeys.

EFFECTS OF ENHANCEMENT SOLUTION RECYCLING ON MICROBIOLOGICAL QUALITY OF BEEF STRIP LOINS

ABSTRACT The objective of this study was to determine whether recycling of the enhancement solution would increase the microbial load in the solution and in enhanced steaks, and whether sodium lactate (SL) or a sodium lactate/diacetate mixture would counteract this microbial buildup. Strip loins were cut into 7.5‐cm‐thick strip steaks, then inoculated with 104 cfu/mL Escherichia coli K12. Five steaks were injected to 110% over initial weight with each of three enhancement solutions: 0.4% salt + 0.4% phosphate (C; control), salt + phosphate + 3% SL or salt + phosphate + SL + 0.25% sodium diacetate. After injection, the enhancement solution runoff from the steaks was returned to the feed tank, and the injection process was repeated three more times recycling the solution each time. Total plate counts (TPCs) and coliform counts were determined on the enhancement solution runoff from the steaks, the enhancement solution in the feed tank and the enhanced steaks. Shelf life‐enhancing ingredients had no inhibitory effects on the initial TPCs when compared with the control. The enhancement solution feed tank had significantly more total bacteria after each recycling round than during the previous recycling round.PRACTICAL APPLICATIONSTotal plate counts (TPCs) in steaks were affected by both enhancement solution ingredients and by the number of times the enhancement solution was recycled. Steaks had higher TPCs after the solution had been recycled two or three times than prior to recycling or after the solution was recycled once. Steaks enhanced with the salt + phosphate (no shelf life enhancers) solution had higher TPCs than those enhanced with the solutions containing sodium lactate and sodium lactate/sodium diacetate. Using shelf life enhancers in enhancement solutions had positive effects on plate counts. Recycling, possibly because of microbial dilution, did not appear to result in buildup of microbes.

냉동변성방지제 조건에 따른 닭가슴살 수리미의 저장특성

pH 조절법을 활용하여 닭가슴살을 이용한 수리미 제조 시 냉동변성방지제의 첨가 수준의 차이가 닭가슴살 수리미의 냉동 저장 중 수리미의 저장 특성에 미치는 효과에 대해 알아보고자, 대조구(Alaska pollack에 수세법을 활용하여 냉동변성방지제인 4% sugar, 5 % sorbitol 및 0.3% polyphosphate를 첨가)와, 닭가슴살을 이용하여 pH 조절법으로 제조된 처리구(T1: 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% poly- phosphate) 들로 나눠 실험에 공시하였다. 아미노산 조성에서 대조구가 처리구들보다 유의적으로 높게 나타났다. 또한 대조구는 저장기간이 증가할수록 아미노산 조성별 차이를 보이지 않았으나, 처리구들은 저장 30일째 아미노산 함량이 증가하는 것으로 나타났다. 지방산 조성의 경우, 대조구가 처리구에 비해 myristic acid, palmitic acid 및 palmitoleic acid 등이 높게 나타났으며, oleic acid, linoleic acid 및 arachidonic acid 함량은 낮게 나타났다(P<0.05). 그러나 대조구는 저장기간에 따른 함량의 변화가 없는 반면, 포화지방산 함량은 T2 및 T3에서 저장기간이 증가할수록 감소하였으며, 불포화지방산 함량은 증가하였다. 지방산패도는 모든 처리구에서 15일째까지는 감소하다가 저장 30일째에는 증가하였다. 처리 간에는 저장 30일째에 대조구와 T2에서 높게 나타났으며, T1 및 T3에서 낮은 지방산패도를 나타내었다(P<0.05). 특히 대조구 및 T2에서 높은 지방산패도를 나타내었다. 휘발성염기태질소화합물(VBN)의 경우, T1 및 T3는 저장기간이 증가할수록 높은 값을 보였으나, T2는 저장기간별 차이를 나타내지 않았으며, 대조구는 오히려 감소하여 저장 30일째에는 가장 낮은 값을 나타내었다. 특히 닭가슴살을 활용한 처리구들에 비해 대조구가 월등히 높은 VBN값을 나타내었다. 수분활성도의 경우 다른 처리구에 비해 대조구는 저장기간별 수분활성도에 차이를 보였으며, 처리 간에는 T1 및 T2가 대조구와 T3에 비해 저장 0일째에 높은 값을 나타내었다.총세균수는 모든 처리구에서 저장 15일째까지는 증가하다가 저장 30일째에는 감소하였으며, 처리 간에는 T1이 모든 저장기간에서 유의적으로 높은 총균수를 나타내었다. 살모넬라균의 경우 대조구는 저장기간이 증가할수록 감소하였으나, 처리구들은 저장 15일째까지는 증가하다가 30일째에는 감소하는 것으로 나타나 총균수와 유사한 경향을 보였다. 처리 간에는 대조구에 비해 T1 및 T2가 높은 균수를 나타내었다. 락토바실러스균은 저장 0일째에 T3에서 높은 값을 나타내었으나, 저장 15일 및 30일째 모든 처리구에서 검출되지 않았다. 또한 관능평가 결과, 색을 포함한 모든 관능평가 항목에서 대조구와 T3에서 T1과 T2에 비해 높은 선호도를 보였다. 또한 처리구별 비교 시 소금과 설탕을 첨가하지 않은 T1에 비해 첨가량이 증가할수록 높게 나타났다. 이상의 결과를 종합해보면, 처리구들에 비해 대조구가 아미노산 및 포화지방산 함량은 높게 나타났으며, 낮은 미생물 수를 나타내었다. 그러나 지방산패도 및 VBN 값은 높게 나타나 대조구의 저장성에 나쁜 영향을 미칠 것으로 판단된다. 또한 2% 소금 및 4% 설탕을 첨가한 T3에서 T1과 T2에 비해 높은 선호도를 보여 냉동변성방지제의 첨가가 수리미의 관능특성을 개선시킬 수 있을 것으로 판단된다. This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants(4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions(T1: 5% sorbitol+0.3% polyphosphate, T2: 4% sugar+5% sorbitol+0.3% polyphosphate, T3: 2% salt+4% sugar+5% sorbitol+0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA(essential amino acid), FAA(amino acid in relation to flavor), SAAA(amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control.

Microbiology of Pork Carcasses from Pigs with Differing Origins and Feed Withdrawal Times

The effects of buying source (terminal market, buying station, outdoor farm, and indoor farm), feed withdrawal before slaughter (0, 2, 4, and 6 h), and the incidence of punctured gastrointestinal (GI) tracts during evisceration on the numbers of pathogenic and spoilage bacteria on pork carcasses were determined. Of the 932 samples tested, a 0% incidence of the pathogens Salmonella spp., Listeria monocytogenes, Campylobacter spp., Clostridium perfringens, and Yersinia enterocolitica was found.A significant (P < 0.05) location effect was found, with the belly-sternum region having higher total plate counts than the head, pelvic cavity, and diaphragm regions of the carcass. A significant (P < 0.05) buying-source effect indicated that pigs from buying stations had higher lactic acid bacteria counts than pigs from outdoor and indoor farms. A buying source by fasting time interaction (P < 0.05) was noted for GI tract weights, with the indoor farm pigs having the highest incidence of ruptured GI tracts. The removal of feed prior to slaughter resulted in lighter GI tract weights and a lowered incidence of vicera rupture resulting in a lowered risk of pathogen contamination of carcasses. The extent of punctured GI tracts during evisceration was influenced by fasting time and buying source and may be useful in a HACCP system for the pork-processing industry.

Microbiological Changes in Fresh Market Tomatoes During Packing Operations

ABSTRACTPreliminary studies in two fresh market tomato packing houses in the Charleston, SC area showed significant differences in microbial counts on tomatoes by packing house, sampling point in packing lines, and season. Higher total plate counts, Enterobacteriaceae counts, and mold counts were found in one packing house, probably due to a failure to maintain adequate chlorine in the wash water. Total plate and Enterobacteriaceae counts were higher on tomatoes packed in July than in November. Enterobacteriaceae and molds isolated from the tomato samples were those normally associated with soil‐borne contamination. Enterobacter agglomerans, Enterobacter cloacae, and Serratia marcescens were predominant Enterobacteriaceae identified; Alternaria, Penicillium, and Cladosporium were the predominant molds isolated and identified.