Yeasts And Molds Research Articles

STUDIES ON HYGIENIC STATUS OF KISHK PRODUCT

This study was carried out for monitoring the bacteriological and mycological quality of Kishk. Thirty six random samples of Kishk were collected from different farmer producer and shops in Assiut city and some villages around it. All samples were subjected to microbiological examinations and mycotoxine investigation. Enterococci spp., Aerobic bacteria, Anaerobic bacteria and “Yeastsand molds” were isolated in 61.6, 100, 86.1 and 77.8 % of the examined Kishk samples, respectively, and with average total counts of 6.95 x104, 2.26 x 105, -- , and 3.9 x104, respectively. The presence of high contamination in Kishk samples reflects the poor sanitary conditions during the manufacturing stages or post production. Aspergillus flavus, Aspergillus niger and Mucor spp. were detected in 22.2, 16.7 and 8.3 % of the examined Kishk samples, respectively. Aflatoxin M1 was found in 23.53 % of the samples. The concentration of aflatoxin M1 in positive samples was 139 - 221 ng/Kg (average 149.8 ± 56.5 ng/Kg) by ELISA and 56 – 218 ng/Kg (average 135.3 ± 61.5 ng/Kg) by TLC. Kishk samples from Assiut city presented a high incidence of AFM1 at levels below the limits established by Egyptian regulations. The general human exposure to AFM1 by the consumption of contaminated kishk is probably non-significant in Egypt. However, the fact that AFM1 is a potent hepatocarcinogen warrants concern about its occurrence in kishk. A high percentage of positive samples would be considered inappropriate for human consumption, when considering the tolerance limit adopted by the European Community. It could be concluded that, the product quality is variable, with some samples showing noticeably more contamination than others. This is probably a reflection of the standards of hygienic measures applied during production and the quality of raw materials used (fermented milk and crushed dried boiled wheat grains).

Thermal Inactivation of Escherichia coli O157:H7 in Strawberry Puree and Its Effect on Anthocyanins and Color

Raw whole strawberries, if contaminated with pathogens, such as Escherichia coli O157:H7, must be pasteurized prior to consumption. Therefore, the objective of this research was to investigate the thermal inactivation kinetics of E. coli O157:H7 in strawberry puree (SP), and evaluate the changes in anthocyanins and color, and the survival of yeasts and molds (YM) after thermal processing. Inoculated with a 5-strain cocktail, fresh SP, with or without added sugar (20 and 40 °Brix), was heated at 50, 52, 54, 57.5, 60, and 62.5 °C to determine the thermal resistance of E. coli O157:H7. In raw SP, the average D-values of E. coli O157:H7 were 909.1, 454.6, 212.8, 46.1, and 20.2 s at 50, 52, 54, 57.5, and 60 °C, respectively, with a z-value of 5.9 °C. While linearly decreasing with temperature, the log D-values of E. coli O157:H7 increased slightly with sugar concentration. The log degradation rates of anthocyanins increased linearly with temperature, but decreased slightly with sugar concentrations. These results suggest that sugar may provide some protection to both E. coli O157: H7 and anthocyanins in SP. The browning index was not affected by heating at 50 and 52 °C at low sugar concentrations, but increased by an average of 1.28%, 2.21%, and 10.1% per min when SP was exposed to heating at 54, 57.5, and 60 °C, respectively. YM was also inactivated by heating. This study demonstrated that properly designed thermal processes can effectively inactivate E. coli O157:H7 and YM in contaminated SP, while minimizing the changes in anthocyanins and color.

Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity

We studied the survival and growth patterns of Bacillus cereus, mesophilic aerobic bacteria (MAB), and molds and yeasts (MY) on rough and milled brown and white Korean rice stored at 12 and 21 °C and 43, 68, and 85% relative humidity (RH) for up to 24 wk. The initial populations of MAB present on rough rice, brown rice, and white rice were 7.7, 5.7, and 3.3 log CFU/g, respectively, and remained constant or decreased (P ≤ 0.05) by 0.7–1.8 log CFU/g during storage. The initial populations of B. cereus on the three types of laboratory-inoculated rice were 3.1–3.8 log CFU/g and remained constant (P > 0.05) during storage, regardless of degree of milling, storage temperature, and RH. The initial populations of MY on rough rice, brown rice, and white rice were 6.2, 4.2, and 2.1 log CFU/g, respectively. At 12 °C and 85% RH, the MY increased significantly (P ≤ 0.05) only on brown rice; however, at 21 °C and 85% RH, MY increased (P ≤ 0.05) on all types of rice during storage. These observations will be useful when assessing conditions affecting survival of B. cereus and determining environmental conditions necessary to prevent growth of potentially mycotoxigenic molds on various types of milled rice during storage.

Influence of Aclonifen on the Growth of <i>Rhizobium </i><i>Phaseol</i><i>ii</i> and the Yield of Green Beans (<i>Phaseolus</i><i> Vulgaris</i> L.)

In this study, the degree of the negative effect of Aclonifen containing herbicide on Rhizobium phaseolii, total mesophilic bacteria (TAM B), yeast and molds (YM ), the yield and correlation among parameters of bean under natural field conditions were investigated. Rhizobium phaseolii stock culture (8.71 log cfu/g), was mixed with the media in pots homogenously at a dose of 0, 1 and 2 g. When the young bean plants reached the 5-6 true leaf stage 600 g/l Aclonifen containing Challenge 600, was applied as a herbicide at the dose of 0, 625, 1250, 1875 and 2500 ml/ha, respectively. The effect of the Rhizobium and herbicide t reatments on Rhizobium phaseolii, TAMB, YM and the bean yield were tested. The results obtained fro m the trial revealed that the number of Rhizobium bacteria, TAM B, YM and also the yield were reduced by the increased herbicide dose. The number of TAMB and YM were not affected by Rhizobium treatments but yield was.

Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves

A sachet releasing allyl isothiocyanate (AIT) vapor was developed and its effectiveness as an antimicrobial packaging system for fresh spinach was evaluated. AIT was encapsulated in calcium alginate beads (AIT beads) and the release of AIT as affected by temperature and relative humidity (RH) was determined. The release rate of AIT from beads increased with increased temperature, but was not significantly affected by RH. A low-density polyethylene (LDPE) sachet containing AIT beads (AIT sachet) was prepared and the rate of release of AIT as affected by film thickness and temperature was studied. The release of AIT from sachets increased significantly with decreased LDPE thickness and increased temperature. Finally, antimicrobial effects of the AIT sachet against Escherichia coli O157:H7 and molds and yeasts (MY) on fresh spinach leaves were determined. E. coli O157:H7 and MY had similar sensitivities to AIT vapor. The number of E. coli O157:H7 on spinach leaves (5.6logCFU/leaf) decreased by 1.6–2.6logCFU/leaf at 4°C and 2.1–5.7logCFU/leaf at 25°C within 5days. The reduction of E. coli O157:H7 was significantly greater at 85% RH than at 43% RH. Reductions on control leaves (no AIT sachet) did not exceed 1.2logCFU/leaf under any of the test conditions. Results of the study will be useful when developing antimicrobial packaging systems to increase the microbiological safety and extend the shelf life of spinach and possibly other fresh produces.

Effect of hydrothermal treatment on the levels of selected indigenous microbes in food waste

The ability of hydrothermal treatment to reduce or eliminate selected indicator organisms in food waste was assessed in this study. Raw food waste collected from student canteens at Tsinghua University was heat-treated under hydrothermal conditions at 90-140 °C for 10-40 min. Hydrothermal inactivation analyses were carried out on four types of indigenous microbes used as indicators of hygiene: molds and yeasts (MY), total coliforms (TC), total aerobic counts (TAC) and Staphylococcus aureus (SA). Significant reductions in the levels of indigenous microbes in food waste were achieved during the ramping and holding periods of the hydrothermal treatment, and the microbial inactivation effect increased with increasing temperature, increasing time and increasing pressure. Due to the typical properties of food waste, hydrothermal treatment at 120 °C-0.3 MPa for at least 40 min was sufficient to achieve complete sterilization of the food waste. The results showed that hydrothermal treatment could significantly reduce the levels of indigenous microbes and is a potential advanced technique for the sterilization of food waste with a high moisture content in China.

Tempo® most probable number technique for the enumeration yeasts and moulds in feed and food products

The large and diverse group of microscopic foodborne yeasts and moulds includes several hundred species. Both yeasts and moulds cause various degrees of deterioration and decomposition of food. They can invade and grow on virtually any type of food at any time, e.g. they invade field crops such as small grains, nuts, beans, tomatoes, and apples both in the field before harvesting and during storage. They also grow on processed foods and food mixtures. Their detectability in or on foods depends on food type, organisms involved and degree of invasion. Thanks to the research it was possible to evaluate how useful is automated TEMPO? system (bioM?rieux) for deterimining the total number of yeasts and moulds in feedand foodproducts. Twenty artificially contaminated foods were tested including dietetic products, seafoods and dairy products. Further, spices, food additives and animal feed were screened for natural contamination with yeasts and moulds. Statistical analysis of the results by linear regression proves the equivalence of the TEMPO? method and the standard colony count technique, at determination coefficient of 0,934. TEMPO? YM method can be considered as an effective, automated, accurate method for the enumeration of yeasts and moulds in feedand foodproducts. Traditional methods for enumeration of yeasts and moulds in food and feed products involve time - consuming plating techniques.

Determination and Improvement of Microbial Safety of Wheat Sprouts with Chemical Sanitizers

In this study, total aerobic mesophilic bacteria (TAMB), total coliform (TC), yeasts and moulds (YM), and Escherichia coli, Salmonella, and Staphylococcus aureus counts of wheat seeds and sprouts germinated for 9 days under different relative humidity (RH) (90% and 95%) and temperatures (18 °C, 20 °C, and 22 °C) were determined. The disinfection capabilities of sodium hypochlorite (NaOCl) (100, 200, and 400 ppm) and hydrogen peroxide (H(2)O(2)) (3% and 6%) on wheat seeds/sprouts were also investigated. It has been found that native TAMB, TC, YM, and E. coli population significantly increased (p<0.05) with the germination; however, no Salmonella and S. aureus were detected on the seeds and/or sprouts. Again, increasing the temperature and RH resulted in a rapid proliferation of microorganisms. On the other hand, E. coli population could be completely eliminated by the treatment of different concentrations of NaOCl or H(2)O(2) before the germination of wheat seeds. Again, increasing the NaOCl and H(2)O(2) concentrations resulted in additional reductions of TAMB, TC, and YM population; and the highest reductions in sprouts were observed when the seed was soaked in 400 ppm NaOCl for 30 minutes followed by tap water wash and germination for 9 days. Population reduction of 1.46 log colony-forming unit (cfu)/g of TAMB, 1.97 log cfu/g of YM, and 0.84 log cfu/g of TC in sprouts was achieved when compared with the control. The chemical sanitization did not negatively affect the germination capability of the seeds. Therefore, soaking the seeds in 400 ppm of NaOCl for 30 minutes followed by a germination environment of 18 °C and 90% RH was found to be the most appropriate germination condition for wheat sprouts with reduced microbial population.

Comparison of the SimPlate yeast and mould color indicator to the BAM method for quantification of fungi in naturally-contaminated foods

A total of 260 samples from six food groups (grains and grain products, tree nuts, dried fruits, fresh produce, fruit juice, and dairy products) were tested for levels of fungal contamination using the SimPlate Yeast and Mould Color Indicator (YM-CI) and the FDA official (BAM) method. Results showed that the SimPlate, in most cases, gave higher yeast and mould (YM) counts than the FDA (reference) method. Statistical analysis of the data (paired t-test) revealed that there were significant differences (α = 0.05) between the two methods for several foods tested. The SimPlate was easy to use, saved time during sample preparation and inoculation and gave results faster than the reference method. Some difficulties were encountered when spreading moulds were present.

Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds

We determined the combined effectiveness of ClO 2 (200 and 500 μg/ml, 5 min), air drying [25 °C, 40% relative humidity (RH), 2 h], and mild dry heat (55 °C, 23% RH, up to 48 h) treatments in killing total aerobic bacteria (TAB), Escherichia coli O157:H7, and molds and yeasts (MY) on radish seeds. A 5.1-log reduction in the number of TAB was achieved on radish seeds treated with 200 or 500 μg/ml ClO 2 followed by air drying for 2 h and dry heat treatment for 48 h or 24 h, respectively. When radish seeds were treated with 200 and 500 μg/ml ClO 2, air dried, and heat treated for 12 h and 6 h, respectively, the initial population of E. coli O157:H7 (5.6 log CFU/g) on seeds was reduced to an undetectable level (<0.8 log CFU/g). However, the pathogen was detected in 5-day-old sprouts. The reduction of MY (1.2–1.0 log CFU/g) on radish seeds under similar experimental conditions was not changed significantly during subsequent heat treatment up to 48 h. Results show that treating radish seeds with 500 μg/ml ClO 2, followed by air dried at 25 °C for 2 h and heat treatment at 55 °C for 36 h achieved a >5-log CFU/g reduction of TAB and E. coli O157:H7. These observations will be useful when developing effective strategies and practices to enhance the microbiological safety of radish sprouts.

Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

In this study we investigated the effects of low concentration electrolyzed water (LcEW) and several other sanitizers (strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1% citric acid (CA) and sodium hypochlorite solution (NaOCl)) on the inactivation of natural microflora (total aerobic bacteria counts (TBC) and yeasts and moulds (YM)) and foodborne pathogens ( Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus) on oyster mushroom. The effects of temperature and treatment time on the antimicrobial activity of LcEW to reduce the populations of foodborne pathogens were also determined. LcEW showed the strongest bactericidal efficacy among all the sanitizers on TBC, YM and pathogens by reductions of 1.35, 1.08 and 1.90–2.16 log CFU/g after 3 min treatment at room temperature (23 ± 2 °C), respectively. There was no significant difference between the antimicrobial effects of LcEW and SAEW ( P > 0.05). Among those sanitizers, their relative influence of inactivation was LcEW > NaOCl > CA > AO.

Synergistic effect of chlorine dioxide and drying treatments for inactivating Escherichia coli O157:H7 on radish seeds.

Studies were done to determine whether calcium hypochlorite (Ca(OCl)(2)) and chlorine dioxide (ClO(2)) treatment followed by drying had a synergistic killing effect on microorganisms on radish seeds intended for sprout production. Uninoculated radish seeds and seeds inoculated with Escherichia coli O157:H7 were treated with water, Ca(OCl)(2) (free chlorine concentrations of 50 or 200 microg/ml), or ClO(2) (50 or 200 microg/ml) for 5 min and subsequently dried at 25 degrees C for up to 24 h. Populations of total aerobic bacteria (TAB), molds and yeasts (MY), and E. coli O157:H7 on the seeds treated with Ca(OCl)(2) were not significantly different (P = 0.05) than populations on seeds treated with ClO(2) at the same concentrations. However, populations of microorganisms on seeds treated with ClO(2) decreased more rapidly during drying. Treatment with ClO(2) (200 microg/ml) followed by drying caused reductions in TAB, MY, and E. coli O157:H7 of 3.1, 2.0, and 3.8 log CFU/g, respectively. When seeds were treated with water, Ca(OCl)(2) (50 or 200 microg/ml), and ClO(2) (50 microg/ml) and subsequently dried, reductions in TAB, MY, and E. coli O157:H7 were 0.2 to 2.0, 0.4 to 2.0, and 1.4 to 2.2 log CFU/g, respectively. Results indicate that inactivation of E. coli O157:H7 on radish seeds is greater after treatment with ClO(2) followed by drying than after treatment with Ca(OCl)(2) followed by drying, thus providing a synergistic treatment combination for reducing the safety risk associated with sprouts produced from these seeds.

Microbiological quality of fresh lettuce from organic and conventional production

Previously there was no available information on the levels of indicator bacteria and the prevalence of pathogens in fresh lettuce grown in organic and conventional farms in Spain. A total of 72 lettuce samples (18 farms for 4 repetitions each) for each type of the agriculture were examined in order to assess the bacteriological quality of the lettuces, in particular the prevalence of selected pathogens. The lettuce samples were analyzed for the presence of aerobic mesophilic, psychrotrophic microorganisms, yeasts and moulds, Enterobacteriaceae, mesophilic lactic acid bacteria, Pseudomonas spp. and presumptive Escherichia coli, Salmonella spp. and Listeria monocytogenes. The mean aerobic mesophilic counts (AM) were 6.35 ± 0.69 log 10 cfu g −1 and 5.67 ± 0.80 log 10 cfu g −1 from organic and conventional lettuce, respectively. The mean counts of psychrotrophic microorganisms were 5.82 ± 1.01 log 10 cfu g −1 and 5.41 ± 0.92 log 10 cfu g −1 from organic and conventional lettuce, respectively. Yeasts and moulds (YM) mean counts were 4.74 ± 0.83 log 10 cfu g −1 and 4.21 ± 0.96 log 10 cfu g −1 from organic and conventional lettuce, respectively. Lactic acid bacteria (LAB) were present in low numbers and the mean counts were 2.41 ± 1.10 log 10 cfu g −1 and 1.99 ± 0.91 log 10 cfu g −1 from organic and conventional lettuce, respectively. Pseudomonas spp. mean counts were 5.49 ± 1.37 log 10 cfu g −1 and 4.98 ± 1.26 log 10 cfu g −1 in organic and conventional lettuce, respectively. The mean counts for Enterobacteriaceae were 5.16 ± 1.01 log 10 cfu g −1 and 3.80 ± 1.53 log 10 cfu g −1 in organic and conventional lettuce, respectively. E. coli was detected in 22.2% (16 samples) of organic lettuce and in 12.5% (9 samples) of conventional lettuce. None of the lettuce samples was positive for E. coli O157:H7, L. monocytogenes and Salmonella spp. From the samples analyzed by principal component analysis (PCA) a pattern with two different groups (conventional and organic) can be observed, being the highest difference between both kinds of samples the Enterobacteriaceae count.

Microbiological and acidity changes during the traditional production of kirario: An indigenous Kenyan fermented porridge produced from green maize and millet.

Using a previously pre-tested structured questionnaire, the traditional processing method for kirario (a traditional fermented porridge of the Merus in Kenya) was studied and documented. The biochemical and microbial profile changes during fermentation of kirario, both by the traditional method and in the laboratory were monitored for 48 hours. Samples of kirario from ten localities in the study region were analyzed. Samples of the final products from the traditional method were analyzed for total viable counts (TVC), lactic acid bacteria (LAB), lactococci, yeastsand moulds and coliforms, while the laboratory samples were taken at six (6)-hour intervals and analyzed for TVC, LAB, lactococci, and yeasts and moulds for 48 hours. The traditional product showed average TVC, LAB, lactococci, yeasts and moulds of 9.30, 9.63, 8.62, and 4.83 log10 cfu/ml, respectively. Coliform counts were detected in only two of the samples at

Evaluation of the Hydrophobic Grid Membrane Filter for the Enumeration of Moulds and Yeasts in Naturally-Contaminated Foods

Over 240 food samples from six food groups (tree nuts, grains and grain products, dried fruits, fresh produce, fruit juice, and dairy products) were tested for levels of fungal contamination using the NEO-GRID hydrophobic grid membrane filter (HGMF) and the FDA official (BAM) method. Results showed that HGMF performed very well for all tested commodities giving yeast and mould (YM) counts similar to those of the BAM (reference) method. Statistical analysis of the data (t-test) revealed no significant differences between the two methods for all foods tested. Regression analysis showed that there was a good fit linear relationship between the two methods for most of the commodities examined. Some difficulties were encountered during counting of the colonies on HGMF since the size of the grid is very small and the number of possible colonies per plate can reach 1600.

Microbial quality of camels raw milk in central and southern regions of United Arab Emirates

The goals of this study were to assess the possible hazards that might occur as aresult of consuming camel's milk fresh, un-pasteurized. The study dealt with the microbialquality of camel milk, which includes detection of pathogenic bacteria, enumeration ofmicroorganisms (bacteria-yeast-moulds) that may cause changes to the milk, the distribution ofbacteria in camel milk. The microbial quality of camels raw milk was investigated, 50 sampleswere analyzed for: Aerobic plates count, total coliform, total Staphylococcus aureus total yeastand mold. Sixty eight samples were examined for Bacillus cereus, Salmonella spp.,Clostridium perfringens, and Listeria monocytogenus. The results indicated that the meanvalue of aerobic plate count 1.8x105cfu/ml, mean value of total coli form 6.8x 101, mean valueof staphylococcus aureus 1.2x103, yeast mean value 4.1x10-1 cfu/ml. All samples tested forpathogenic were negative for Salmonella spp., Clostridium perfringens, and Listeriamonocytogenus, positive for Bacillus cereus, staphylococcus aureus, and Echerichea coli. Thedistribution of bacteria in camel milk as follow: 43% for gram-positive cocci, 11% for gramnegativecocci, 30% for gram negative rods, 23% for gram positive rods, 32% forstaphylococcus, 15% for yeast.

Modeling the effects of sucuk production technique on Listeria monocytogenes, aerobic bacteria and lactic acid bacteria during ripening and storage

The modeling of sucuk (Turkish dry-fermented sausage) production techniques on the survival of Listeria monocytogenes, aerobic bacteria (AB), lactic acid bacteria (LAB), and yeasts and molds (YM) during ripening and storage periods were studied. Effect of L. monocytogenes initially contaminated level (low, medium and high contaminated levels) with sucuk dough was also studied. Survival data were analyzed by non-linear regression of modified-Gompertz and logistic equations to generate “best fit”. L. monocytogenes was immediately reduced during ripening period (during 15 days) in sucuks produced from both controlled and traditional methods. The reduction in the number of L. monocytogenes was also continued during storage periods (15 days). There was no survival of L. monocytogenes after 25 days (10 days storage) in sucuks contaminated with low level of L. monocytogenes ripened in both methods. AB, LAB and MY were also reduced during ripening and storage periods. Parameters of non-linear modified-Gompertz and logistic models of L. monocytogenes, AB, LAB and YM in sucuks ripened in controlled and traditional methods were matched in a satisfactory way during ripening and storage periods. Both the modified-Gompertz and logistic models showed good fit to all the survival curves as assessed using the root mean square error (RMSE) and the correlation coefficient ( R 2) between the experimental and predicted values but the modified-Gompertz model best fit ( R 2 ≥ 0.98) than the logistic model ( R 2 ≥ 0.96). As a consequence, the model provides parameters for different production methods in modified-Gompertz model against microorganisms.

Identification of main contamination points by hygiene indicator microorganisms in beef processing plants

The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Parana, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main contamination points identified in butcher shops, in decreasing order, were stainless steel boxes, beef tenderizers, grinders, knives, mixers, sausage stuffers, plastic boxes, floors and drains. In the slaughterhouse, these points were sausage stuffers, platforms, floors and drains. The most severely contaminated products were fresh sausages and ground beef. This information about the main points of microbiological contamination in the beef processing chain is expected to aid professionals responsible for hygiene in similar establishments to set up proper hygienic procedures to prevent or reduce microbiological contamination of beef and meat products.

Reduction of Microflora in the Manufacture of Saengshik by Hygienic Processing

This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 (log₁? CFU/g), respectively (p＜0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 (log₁? CFU/g) for TAB, YM and coliforms, respectively (p＜0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p＜0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level (log₁? CFU/g), respectively (p＜0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or 4℃), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.

Microbiological quality of lamb and beef meat in basrah

Random meat samples were collected from 25 beef and 25 lamb In different Basrah locatities and villages. The samples were examined microbiologically for aerobic plate, coliform, Staphylococcus aureus and total yeast andmold count. The results of this study were as follows: The average count of total bacteria were 4.1×107 and 1.7×108 /g of beef and lamb meat samples, respectively. The average total coliform were 3×107 and 3.7×107/g for beef and lamb meat samples, respectively. S. aureus were isolated from examined eef and lamb meat samples with average count 2.5×107 and 3.5×107 /g of the samples respectively. Total yeast and molds were detected in all of the examined beef and lamb meat samples with average count 1.7×105 and 3.1×105 /g of the sample.