Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 degrees C

Twelve lots of fresh unskinned fillets of rainbow trout (Oncorhynchus mykiss) and 10 lots of fresh sliced salmon (Salmo salar) prepacked in trays wrapped with an oxygen-permeable film were obtained immediately after packing from two supermarkets having in-plant facilities for packaging wet fish. During storage at 3 degrees C, Listeria innocua was detected in eight lots of trout fillets after 4 days storage. L. monocytogenes was recovered from a single lot also contaminated with L. innocua. Initial numbers of aeromonads were significantly (p < 0.05) lower in trout fillets (3.35 +/- 0.62 log cfu g(-1)) than in salmon slices (4.20 +/- 0.89 log cfu g(-1)). In both fish products, these bacteria significantly (p < 0.05) increased up until spoilage. Most Aeromonas spp. isolates from trout fillets were assigned to A. veronii biovar sobria HG8 (hybridisation group 8), A. caviae HG4, A. eucrenophila HG6, A. hydrophila HG1 and A. veronii biovar veronii HG10. Strains of HG12 (A. schubertii), HG4 and HG8 formed the majority of aeromonads recovered from salmon slices.     

Mesophilic aeromonads in wild and aquacultured freshwater fish

Numbers and species of motile Aeromonas were determined in freshly caught freshwater fish, in the surrounding environment, and also during iced chilled storage of fish specimens. Although no significant differences were observed in water samples, initial levels for skin, gill, and intestines were significantly lower in farmed rainbow trout (Oncorhynchus mykiss) than in wild brown trout (Salmo trutta) and pike (Esox lucius). During storage of wild specimens, naturally occurring aeromonads grew fairly well on the surfaces of skin and body cavity. Of 171 strains assigned to the genus Aeromonas, 88% were identified to phenospecies and putative genospecies level by using comprehensive biochemical schemes. The isolates were allocated to putative hybridization groups (HGs) 1 and 3 Aeromonas hydrophila (29%); putative HG 8 Aeromonas veronii biovar sobria (19%); putative HG 2 Aeromonas bestiarum (18%); putative HG 9 Aeromonas jandaei (16%); putative HGs 4 and 5a Aeromonas caviae (2%); putative HG 12 Aeromonas schubertii (2%); and putative HG 11 (unnamed, 0.6%). The remaining 20 isolates (12%) resembled A. schubertii but could not be allocated to currently recognized phenospecies or to putative HGs. Although cultured rainbow trout yielded strains of putative HGs 1, 4, and 8, which appear to be of major clinical importance, most isolates assigned to putative HGs 1 and 8 were recovered from pike. Differences among HGs found in wild animals could be related to their origin (unpolluted rivers for brown trout and urban rivers for pike). The recovery of these aeromonads species was not related to sampling site. The initial levels of motile aeromonads, their behavior during storage, and the strong potential spoilage activity of most isolates confirm that these bacteria can contribute to deterioration of iced wild freshwater fish. Although adequate cooking would inactivate motile aeromonads, the high incidence of isolates belonging to gastroenteritis-associated HGs should be regarded as a potential health concern, particularly for susceptible populations when there is a possibility of cross-contamination.     

Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C

Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated during storage at 4 and 10 degrees C. Microbial (total and psychrotrophic viable bacteria, lactic acid bacteria and Enterobacteriaceae) counts and chemical analyses (chloride content, fat content, dry matter, ash and pH) were performed. A Quality Index Method (QIM) scheme developed for maatjes herring was used for sensory evaluation. The main reasons for sensory rejections at both storage temperatures were a strong rancid taste for herring stored in air (Experiment I) and a sour, bitter, rotten taste and an aftertaste like old flower water for MAP herring (Experiments II and III). A soft texture of freshly produced samples (Experiment II) was noticed. The sensory shelf-life of maatjes herring stored in air (Experiment I) was three days at both 4 and 10 degrees C. The MAP herring in Experiments II and III had a shelf-life of 5 and 6 days, respectively, at both storage temperatures. Rancidity due to oxidation of fat was the main spoilage indicator for air-stored maatjes herring. Autolytic enzymes may affect textural deterioration. The characteristic off-odour and off-taste in the MAP herring (Experiments II and III) were may well be attributable to microbial metabolism. On the day of sensory rejection, total viable counts for herring in all three experiments (Experiments I-III) stored at 4 degrees C did not reach 10(6)cfu/g, which is considered the limit of acceptability for maatjes herring given by the Dutch fishery authorities. It appears that total viable counts have minor significance in the sensory assessment of maatjes herring.     

Microbiology of charcoal-broiled European river lampreys (Lampetra fluviatilis) stored at 3 and 22 degrees C

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3 degrees C. Lampreys were examined on the day of manufacture, and those kept at 22 degrees C were examined every second day for 6 days. Samples kept at 3 degrees C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22 degrees C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3 degrees C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3 degrees C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.     

Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4 degrees C.

Preservation of smoked salmon from bacterial spoilage, and especially from Listeria monocytogenes by bacteriocin producers is a promising challenge. Over a hundred lactic acid bacteria, isolated from commercial vacuum packaged cold smoked salmon, were screened for their antagonistic activity against L. innocua. Twenty-two strains were able to produce bacteriocin-like proteinaceous substances. These strains were characterized physiologically and biochemically as Carnobacterium strains. Three different groups were determined by pulsed-field gel electrophoresis after Sma I and Apa I DNA digestion. Peptidoglycan hydrolases patterns completed the characterization of these strains. All were confirmed as being Carnobacterium piscicola. Growth and bacteriocin production of three strains of each group and two well known bacteriocin producers (C. divergens V41 and C. piscicola V1) were tested in a simulated cold smoked fish system at 4 degrees C. These strains were able to reach 10(8) cfu ml(-1) in 21 days and to produce as much bacteriocin activities in the cold smoked fish system as in the rich media. Carnobacterium divergens V41 and C. piscicola V1 were the most effective strains in co-culture experiments, inhibiting L. monocytogenes as early as day 4, whereas C. piscicola SF668 inhibiting effect was observed at day 13. The potential for using such biopreservation treatments on whole smoked salmon is discussed.     

Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged (Group A), and flake ice packaged (Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as "acceptable" but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4 degrees C.     

Putrescine, cadaverine, and indole production by bacteria isolated from wild and aquacultured penaeid shrimp stored at 0, 12, 24, and 36 degrees C

Putrescine, cadaverine, and indole production capabilities of bacteria isolated from wild domestic and aquacultured Ni-caraguan penaeid shrimp in progressive decomposition states were evaluated. The numbers and types of microorganisms responsible for the production of putrescine, cadaverine, and indole in wild and aquacultured shrimp increased with increasing decomposition temperature and time. Throughout the storage experiments, mean aerobic plate counts (log/g) ranged from 4.5 to 9.7 and 4.5 to 9.0 for domestic and Nicaraguan shrimp, respectively. Vibrio spp. were more prominent in Nicaraguan shrimp (Litopenaeus vannamei) than in domestic shrimp (Litopenaeus setiferus and Litopenaeus brasiliensis). The only amine-producing (putrescine) microorganism isolated from wild and aquacultured shrimp at all temperatures of decomposition (0, 12, 24, and 36 degrees C) was Shewanella putrefaciens. On the basis of putrescine production by S. putrefaciens at 0 and 12 degrees C and putrescine production by S. putrefaciens, Vibrio spp., and Morganella morganii at 24 and 36 degrees C, putrescine should be considered a potential chemical indicator of decomposition in shrimp.     

Survival of Listeria monocytogenes in vanilla-flavored soy and dairy products stored at 8 degrees C

The survival of Listeria monocytogenes V37 in vanilla-flavored yogurt (low-fat and nonfat) and soy milk (low-fat and Plus) stored at 8 degrees C for 31 days was investigated. Commercial samples of yogurt and soy milk were used. These samples were inoculated with either 10(4) or 10(7) CFU of L. monocytogenes per ml. Sampling was carried out every 3 to 4 days initially and was then carried out weekly, for a total storage time of 31 days. Each time a sample was collected, the pH of the sample was measured. After 31 days, low-fat plain, low-fat vanilla, and nonfat plain yogurt samples inoculated with 10(4) CFU/ml showed 2.5-log reductions in viable cell populations, and nonfat vanilla yogurt showed a 3.5-log reduction. For yogurt inoculated with 10(7) CFU/ml, reductions of 2.5 log CFU/ml were observed for plain low-fat and nonfat yogurts, and reductions of 5 log CFU/ml were observed for vanilla-flavored low-fat and nonfat yogurts. In vanilla-flavored and plain low-fat and Plus soy milk samples, cell counts increased from 10(4) and 10(7) CFU/ml to 10(9) CFU/ml at 7 and 3 days of storage, respectively, at 8 degrees C. Coagulation in soy milk samples was observed when the cell population reached 10(9) CFU/ml. In soy milk, the L. monocytogenes population did not change for up to 31 days. Vanillin had an inhibitory effect on L. monocytogenes in yogurt but not in soy milk.     

Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C

The U.S. Department of Agriculture has established standards for the composition and shelf stability of various ready-to-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (aw) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-eat meat products inhibits mold, Staphylococcus aureus is the pathogen most likely to grow on products with reduced aw and increased percentage of water-phase salt. In this study, 34 samples of various ready-to-eat meat products were inoculated with a three-strain mixture of S. aureus, vacuum packaged, and stored at 21 degrees C for 4 weeks. S. aureus numbers decreased by 1.1 to 5.6 log CFU on fermented products (pH < or = 5.1) with a wide range of salt concentrations and moisture content. Similarly, S. aureus numbers decreased by 3.2 to 4.5 log CFU on dried nonacidified jerky (aw < or = 0.82; moisture:protein ratio of < or =0.8). Products that were not fermented or dried clearly supported S. aureus growth and cannot be considered shelf stable. The product pH and moisture:protein ratio were the two compositional factors most highly correlated (R2 = 0.84) with S. aureus survival and growth for the types of products tested, but pH and aw or pH and percentage of water-phase salt also may provide useful predictive guidance (R2 = 0.81 and 0.77, respectively).     

Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4 degrees C

Contamination of ready-to-eat meat products such as beef franks with Listeria monocytogenes has become a major concern for the meat processing industry and an important food safety issue. The objective of this study was to determine the effectiveness of combinations of antimicrobials as aqueous dipping solutions to control L. monocytogenes on vacuum-packaged beef franks stored at 4 degrees C for 3 weeks. Commercial beef franks were dipped for 5 min in three antimicrobial solutions: pediocin (6,000 AU), 3% sodium diacetate and 6% sodium lactate combined, and a combination of the three antimicrobials. Samples were then inoculated with 10(7) CFU/g of either four L. monocytogenes strains individually or a cocktail of the four strains, vacuum packaged, and stored at 4 degrees C for 3 weeks. Sampling was carried out at day 0 and after 2 and 3 weeks of storage. Individual strains, as well as the cocktail, exhibited different responses to the antimicrobial treatments. After 2 and 3 weeks of storage at 4 degrees C, pediocin-treated beef franks showed a less than 1-log reduction for all bacterial strains. Samples treated with the sodium diacetate-sodium lactate combination showed about a 1-log reduction after 2 weeks of storage for all strains and between a 1- and 2-log reduction after 3 weeks of storage, depending on the bacterial strain. When the three antimicrobials were combined, reductions ranged between 1 and 1.5 log units and 1.5 to 2.5 log units after 2 and 3 weeks of storage, respectively, at 4 degrees C. These results indicate that the use of combined antimicrobial solutions for dipping treatments is more effective at inhibiting L. monocytogenes than treatments using antimicrobials such as pediocin separately.     

Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C

Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide-modified atmosphere packaging (CO2-MAP), when combined with low-temperature storage (-1.5 degrees C), allow fresh pork to have a storage life long enough for export to overseas markets. During low-temperature storage of pork in these packaging systems, the lactic acid bacteria (LAB), which possess the enzymes for biogenic amine formation, dominate the microflora. The objectives of this study were to determine the quantities of biogenic amines in packaged fresh pork, to monitor LAB growth, and to determine the storage life by sensory evaluation. Vacuum-packaged and CO2-MAP pork were stored at -1.5+/-0.5 degrees C for 9 and 13 weeks, respectively. Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine concentrations were determined weekly by high-performance liquid chromatography and capillary gel electrophoresis. LAB and carnobacteria were enumerated weekly. Samples were evaluated for odor and appearance. The CO2-MAP was successful in delaying bacterial growth and the development of unacceptable off-odors compared with the vacuum packaging. The storage lives of the vacuum-packaged and CO2-MAP pork were 5 and 13 weeks, respectively. High-performance liquid chromatography was the superior method for biogenic amine quantification. Tyramine and phenylethylamine in pork of both packaging treatments approached levels considered to be potentially toxic. Given Canada's increasing role in the export of fresh meat to foreign markets, it is recommended that the formation of biogenic amines in vacuum-packaged and CO2-MAP pork be further investigated.     

Microbial quality of raw aquacultured fish fillets procured from Internet and local retail markets

The microbial quality of raw fillets of aquacultured catfish, salmon, tilapia, and trout was evaluated. A total of 272 fillets from nine local and nine Internet retail markets were tested. Mean values were 5.7 log CFU/g for total aerobic mesophiles, 6.3 log CFU/g for psychrotrophs, and 1.9 log most probable number (MPN) per gram for coliforms. Differences in these microbial levels between the two kinds of markets and among the four types of fish were not significant (P > 0.05), except that Internet trout fillets had about 0.8-log higher aerobic mesophiles than did trout fillets purchased locally. Although Escherichia coli was detected in 1.4, 1.5, and 5.9% of trout, salmon, and tilapia, respectively, no sample had > or = 1.0 log MPN/g. However, E. coli was found in 13.2% of catfish, with an average of 1.7 log MPN/g. About 27% of all fillets had Listeria spp., and a positive correlation between the prevalence of Listeria spp. and Listeria monocytogenes was observed. Internet fillets had a higher prevalence of both Listeria spp. and L. monocytogenes than did those fillets purchased locally. L. monocytogenes was present in 23.5% of catfish but in only 5.7, 10.3, and 10.6% of trout, tilapia, and salmon, respectively. Salmonella and E. coli O157 were not found in any sample. A follow-up investigation using catfish operation as a model revealed that gut waste exposed during evisceration is a potential source of coliforms and Listeria spp.     

Chemical and bacteriological changes in fish muscle during heating and drying at 30 degrees C

Regularly shaped samples of flesh from a lean fish from temperate waters, cod (Gadus morrhua,) and a fatty fish from tropical waters, hilsa (Hilsailisha), were dried to various extents in a mechanical drier at 30 °C. Similar blocks of muscle were subjected to the same temperature conditions but wrapped to prevent dehydration in order to compare the effect of heating without dehydration. The changes in extractable proteins, non-protein nitrogen, bacterial count, pH and, in the case of hilsa, lipid oxidation are reported. The amount of extractable myofibrillar protein decreases markedly during both heating and drying, the rate being faster for cod than for hilsa and the extra effect of drying over heating alone is different in the two species. The bacterial count increases continuously with time in the case of the heated samples but reaches a steady value and then decreases during drying. Non-protein nitrogen and pH changes are similar to the bacterial changes. There is marked lipid oxidation during both heating and drying, the effect being greater in the dried samples. It is concluded that most of the protein changes during drying are due to the effects of heating rather than dehydration.     

Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C

The antilisterial effect of chemical dipping solutions on commercial bologna and ham slices, inoculated (3 to 4 log CFU/ cm2) after processing, was evaluated during storage in vacuum packages at 10 degrees C. Samples were inoculated with a 10-strain composite of Listeria monocytogenes and subsequently immersed (25+/-2 degrees C) for 2 min in 2.5% acetic acid (AA), 2.5% lactic acid (LA), 5% potassium benzoate (PB), or 0.5% Nisaplin (commercial form of nisin, equivalent to 5,000 IU/ml of nisin) solutions, either singly or sequentially (Nisaplin plus AA, Nisaplin plus LA, or Nisaplin plus PB), and then vacuum packaged and stored at 10 degrees C for 48 days. In addition to microbiological analysis, sensory evaluations were performed on uninoculated samples treated with AA, LA, or PB. Initial reductions (day 0) of the pathogen, compared with the controls, on bologna and ham samples treated with AA, LA, or PB ranged from 0.4 to 0.7 log CFU/cm2. Higher (P < 0.05) initial reductions (2.4 to 2.9 log CFU/cm2) were obtained for samples treated with Nisaplin alone and when followed by AA, LA, or PB. L. monocytogenes populations on control bologna and ham samples increased from 3.4 log CFU/cm2 (day 0) to 7.4 and 7.8 log CFU/ cm2, respectively, in 8 days at 10 degrees C. Listericidal effects were observed for all treatments tested, except for Nisaplin applied on its own, during storage at 10 degrees C. The sequential treatment of Nisaplin plus LA reduced L. monocytogenes to undetectable levels in both products at the end of storage. The sequential treatments were also found to inhibit growth of spoilage microorganisms. Sensory evaluations indicated that dipping (2 min) of ham samples in AA (2.5%), LA (2.5%), or PB (5%) led to lower sensory scores. However, since results of this study indicated that these treatments caused extensive listericidal effects, there is possibly a potential to reduce the levels of chemicals applied and still achieve adequate antilisterial activity without major negative effects on product quality.     

Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 degrees C

Post-process contamination of fresh acid-curd cheeses with Escherichia coli O157:H7 may pose a risk considering the low infectious dose and the ability of the pathogen to survive in acidic foods. To evaluate its survival in Galotyri, a traditional Greek acid-curd cheese, portions (0.5 kg) of two commercial fresh products, one artisan (pH 3.9+/-0.1) and the other industrial (pH 3.7+/-0.1), were inoculated with approximately 3.0 or 6.5 log cfu g(-1) of a five-strain cocktail of E. coli O157:H7, including rifampicin-resistant derivatives of the strains ATCC 43895 and ATCC 51657, and stored aerobically at 4 and 12 degrees C. Survival was monitored for 28 days by plating cheese samples on tryptic soy agar with 100 mg l(-1) rifampicin (TSA+Rif), SMAC and Fluorocult E. coli O157:H7 agar media. The pathogen declined much faster (P<0.05) in the industrial as compared to the artisan cheeses at both temperatures. Thus, while E. coli O157:H7 became undetectable by culture enrichment after 14 days at 4 degrees C in industrial samples, irrespective of the inoculation level, populations of 1.4-1.9 and 4.2-5.1 log cfu g(-1) survived after 28 days in the corresponding artisan cheeses with the low and high inocula, respectively. Survival was longer and greater (P<0.05) on TSA+Rif than on SMAC and Fluorocult, indicating the presence of acid-injured cells. Interestingly, survival of E. coli O157:H7 after 14-28 days in cheeses was better at 12 degrees C than at 4 degrees C, probably due to yeasts which grew on the surface of temperature-abused cheeses. The large difference in the pathogen's inactivation between the industrial and artisan cheeses at 4 degrees C could not be associated with major differences in pH or type/concentration of organic acids, suggesting another anti-E. coli O157:H7 activity by the industrial starter. The high survival of the pathogen in artisan Galotyri under conditions simulating commercial storage should be of concern.     

Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. Four different group of chilling methods were used in this study; in slurry ice packaged on board (group A), in slurry ice packaged on company after 2 h (group B), slurry + flake ice packaged on board (group C) and only flake ice packaged on board (group D). The effect of this advanced system at the beginning of storage on quality losses and the shelf-life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups C and D, and 15 days for groups A and B. At day 15; total volatile basic nitrogen (TVB-N) values of groups A–D reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 11, all the groups were determined as ‘acceptable’ but on day 13, the groups A–D were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice at the beginning of packaging did not affect the shelf-life of sea bass stored at 4 °C.     

Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees C

In the manufacture of beef jerky, a thermal lethality step is followed by drying to prevent growth of pathogenic bacterial postprocessing contaminants on the finished product. Recent guidelines from the U.S. Department of Agriculture have raised the question of the maximum water activity (a(w)) in jerky products that will inhibit growth of pathogenic bacteria. The survival of the potential postprocessing contaminants Staphylococcus aureus and Listeria monocytogenes was evaluated on 15 vacuum-packaged beef jerky and related products with a(w) values ranging from 0.47 to 0.87, just below the 0.88 limit reported for anaerobic growth of S. aureus. Small individual product pieces were inoculated on the outer surface with five strains each of S. aureus and L. monocytogenes, repackaged under vacuum, and stored at room temperature (21 degrees C) for 4 weeks. Pathogen numbers were determined before storage and after 1 and 4 weeks. None of the 15 jerky products supported growth of either pathogen. Counts of S. aureus fell by 0.2 to 1.8 log CFU after 1 week of storage and by 0.6 to 5.3 log CFU after 4 weeks of storage. Numbers of L. monocytogenes fell by 0.6 to 4.7 log CFU and by 2.3 to 5.6 log CFU after 1 and 4 weeks of storage, respectively. Although factors other than a(w) may have some effect on pathogen survival, the results of the present study clearly support drying beef jerky to an a(w) of < or = 0.87 to ensure that bacterial pathogens cannot grow on vacuum-packaged product stored at room temperature.     

Sensory, chemical and bacteriological changes in vacuum-packed pressurised squid mantle (Todaropsis eblanae) stored at 4 degrees C

Sensory, chemical and bacteriological changes were studied in vacuum-packed squid mantles (Todaropsis eblanae) that were pressurised at 150, 200, 300 and 400 megapascal (MPa) for 15 min at ambient temperature and stored at 4 degrees C. Sensory analysis showed that the higher the pressurisation the longer the shelf-life. Thus, the lot pressurised at 400 MPa was rejected after 28 days' storage compared with 7 days for the untreated lot. The chemical results generally corresponded with the sensory ones. Furthermore, ammonia (NH3) and trimethylamine (TMA) were produced in the pressurised lots after a pressure dependent delay. Urea decreased to low levels in all lots with the exception of the 400 MPa lot. Onset of production of agmatine, the dominant amine in this species, and other biogenic amines was delayed by increasing pressure, but still, high concentrations of these amines were detected in pressurised lots of acceptable sensory quality. Microbial counts conducted after 1 day of storage showed that the bacterial load was reduced by all pressures, reaching levels below the detection limit in the lots treated with 200-400 MPa. However, growth was resumed in all lots after a pressure dependent delay. Luminous bacteria predominated initially in the lots pressurised at 300 and 400 MPa, but were outnumbered by Enterobacteriaceae and lactic acid bacteria at the time of sensory rejection of these lots. All colonies isolated prior to pressurisation were identified as Photobacterium phosphoreum. This bacterium also resumed growth faster than other members of the endogenous microflora after pressurisation. All luminous colonies were identified as P. phosphoreum. Lactic acid bacteria isolated at the final sampling point of the lot pressurised at 400 MPa were identified as Carnobacterium piscicola and Carnobacterium divergens, while Serratia liquefaciens and Proteus vulgaris make up Enterobacteriaceae.     

Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2 degrees C

ABSTRACT:  This study compared 3 package systems for their influence on the stability of shell-on red claw crayfish tail meat stored at 2 °C for 14 d. Modified atmosphere packaging (MAP, with 80% CO₂/10% O₂/10% N₂) suppressed ( P < 0.05) the growth of aerobic bacteria and coliforms when compared with aerobic packaging using polyvinylchloride (PVCP) and vacuum packaging (VP). MAP and VP tended to retard lipid oxidation, inhibited Ca-ATPase activity change, but produced more intense protein denatuation when compared with PVCP. The MAP packaging enhanced proteolysis and resulted in more ( P < 0.05) cooking losses and a higher ( P < 0.05) shear force than VP and PVCP for samples stored for 6 and 14 d ( P < 0.05). Sensory panel results were in general agreement with the physicochemical changes, suggesting that the specific package systems had a significant impact on the quality of refrigerated red claw crayfish raw meat.     

Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages.

Postprocessing contamination of cured meat products with Listeria monocytogenes during slicing and packaging is difficult to avoid, and thus, hurdles are needed to control growth of the pathogen during product storage. This study evaluated the influence of antimicrobials, included in frankfurter formulations, on L. monocytogenes populations during refrigerated (4 degrees C) storage of product inoculated (10(3) to 10(4) CFU/cm2) after peeling of casings and before vacuum packaging. Frankfurters were prepared to contain (wt/wt) sodium lactate (3 or 6%, as pure substance of a liquid, 60% wt/wt, commercial product), sodium acetate (0.25 or 0.5%), or sodium diacetate (0.25 or 0.5%). L. monocytogenes populations (PALCAM agar and Trypticase soy agar plus 0.6% yeast extract [TSAYE]) exceeded 10(6) CFU/cm2 in inoculated controls at 20 days of storage. Sodium lactate at 6% and sodium diacetate at 0.5% were bacteriostatic, or even bactericidal, throughout storage (120 days). At 3%, sodium lactate prevented pathogen growth for at least 70 days, while, in decreasing order of effectiveness, sodium diacetate at 0.25% and sodium acetate at 0.5 and 0.25% inhibited growth for 20 to 50 days. Antimicrobials had no effect on product pH, except for sodium diacetate at 0.5%, which reduced the initial pH by approximately 0.4 U. These results indicate that concentrations of sodium acetate currently permitted by the U.S. Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) (0.25%) or higher (0.5%) may control growth of L. monocytogenes for approximately 30 days, while currently permitted levels of sodium lactate (3%) and sodium diacetate (0.25%) may be inhibitory for 70 and 35 to 50 days, respectively. Moreover, levels of sodium lactate (6%) or sodium diacetate (0.5%) higher than those presently permitted by the USDA-FSIS may provide complete control at 4 degrees C of growth (120 days) of L. monocytogenes introduced on the surface of frankfurters during product packaging.