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PubMed2006

Immobilization of lysozyme on polyvinylalcohol films for active packaging applications.

A new technique for the immobilization of lysozyme onto the surface of polyvinylalcohol films is presented. The active compound was sprayed along with a suitable bonding agent onto the surface of the cross-linked polymeric matrix. Active compound release tests determined the amount of lysozyme immobilized on the film surface. With the use of Micrococcus lysodeikticus, the antimicrobial activity of the films was determined and the results correlated with the amount of immobilized lysozyme. This new technique was effective for immobilizing the enzyme, and the developed films were active against the test microorganism. Results were compared with those obtained with a different immobilizing technique, in which the active compound was bound into the bulk of the polymeric film. As expected, the surface-immobilized lysozyme films have a higher antimicrobial activity than bulk-bound films.

Anti-Infective Agents↗
PubMed2005

Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system.

Surface pasteurization by applying steam or hot water before or after packaging of processed foods may be used to eliminate pathogens such as Listeria monocytogenes from ready-to-eat meat and poultry products. Surface pasteurization treatment with a mixture of pressurized steam and hot water was integrated into a continuous vacuum-packaging system to reduce L. monocytogenes from fully cooked franks. The franks (2.54 cm diameter by 15.24 cm length) were surface inoculated to contain up to 6 log CFU/cm2 L. monocytogenes. The inoculated franks were treated at 121 degrees C for 1.5 s in an arrangement of six franks per packaging chamber followed by immediate vacuum sealing of the top films of food packages in the same unit. A 3-log CFU/cm2 reduction of L. monocytogenes on fully cooked franks was obtained using the integrated pasteurization-packaging system. The pasteurization depth was 1.27 mm below the surfaces of the franks. This process provides a commercially applicable means of ensuring food safety by effectively eradicating L. monocytogenes from ready-to-eat meat and poultry products at the very last possible step of food packaging before reaching retail consumers.

Animals↗
PubMedDate not supplied

An ultraviolet spectrophotometric method as an alternative test for determining overall migration from aromatic polyester packaging materials into fatty food oils.

The generic test method developed by the European Committee for Standardization (CEN) Sub Committee 1 (SC1), CEN ENV 1186, for determining overall migration from plastics into fat simulants is complex, time consuming and the test precision is poor. An ultraviolet (UV) spectrophotometric test method that utilizes the first derivative of absorbance (d[A]/d[lambda]) has been developed for determining overall migration into oil from polyethylene terephthalate (PET) and other aromatic polyester packaging materials which correlates with overall migration values obtained by the CEN method. The UV method can be used as a control method instead of the CEN method for overall migration testing in most instances and may require only about 10% of the time needed to conduct the CEN test. For modified polyester packaging materials such as foamed articles, the UV test method is a better test for overall migration. In addition to the overall migration information, the UV data also indicate if additional testing for the specific migration of terephthalic acid (TPA) into the fat simulant is required. HB 307 oil is the preferred fatty food simulant but olive oil can also be used.

Diffusion↗
PubMed1997

Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative.

Aseptically handled Frankfurters were treated with a commercial Lactobacillus alimentarius biopreservative and inoculated with different cell concentrations of four ropy slime-producing Lactobacillus sake strains. The packages were vacuum sealed and kept at 6 degrees C for 28 days, after which the production of ropy slime was evaluated. The inoculation test was controlled by sealing the different control packages containing either aseptically manufactured sausages without any bacterial inoculation, packages containing biopreservative only or packages inoculated only with the four different ropy slime-producing strains. Authenticity of the biopreservative strain after the cold storage period was ascertained by performing EcoRI restriction endonuclease analysis of 30 randomly selected isolates originating from the biopreservative control packages. All patterns were identical to the pattern of the original L. alimentarius biopreservative strain. The biopreservative was found to be ineffective against the four ropy slime-producing L. sake strains. The strongest slime producers inoculated with approximately 1 colony forming units (CFU)/cm2 could compete efficiently with the L. alimentarius inoculated at a level of 10(7) CFU/cm2 on sausage surfaces. This commercial biopreservative failed to occupy the vital niche of the four ropy slime-producing L. sake strains leading to spoilage in almost all packages.

Food Packaging↗
PubMed1991

[Package contaminations].

In this chapter, the authors consider the problems originating from packaging for foods and the possible risks of contamination. The methods available for evidencing the possible migrations from package to food are considered. Dealing with package safety, toxicological tests (animal, cells...) are described. Then, the different classes of materials, as well that are usual (wood, paper, cardboard, glass, ceramic, metal, ...) as the new materials (plastic, elastomer, ...) are described. The authors emphasis the importance of package and of its development in food industries. Safety control from toxicologist is critical.

Food Contamination↗
PubMed2004

Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plant.

Microbiological samples were obtained by swabbing detained and routinely processed pig carcasses before and after cooling, and sides, loin portions and loin cuts at various stages of the carcass breaking process. Aerobes, coliforms and Escherichia coli were enumerated in each sample. All three groups of bacteria were more numerous on detained than on routinely processed carcasses. Both trimming and cooling reduced the numbers of E. coli but not the numbers of aerobes on detained carcasses. After cooling, the log mean number of aerobes and E. coli on detained carcasses were each about 0.5 log unit more than the log mean numbers on routinely processed carcasses, but numbers of coliforms on the two types of carcass were similar. There were small increases in the numbers of coliforms and E. coli on carcasses during their movement from the cooler to the breaking facility. The numbers of bacteria on the meat apparently did not increase during the carcass-breaking process, although bacteria were redistributed on the product. Despite that, substantial numbers of bacteria were recovered from parts that do not contact food in cleaned conveying equipment used for carcass breaking. However, those bacteria included few coliforms and no E. coli. These findings suggest that the contamination of meat with E. coli from persistent detritus in carcass breaking equipment, such as has been found to occur at beef packing plants, may be prevented when carcass-breaking equipment and facilities are dried after cleaning, and wetting of equipment during processing is avoided.

Animals↗
PubMed2006

The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant.

The log mean numbers of aerobes, coliforms, Escherichia coli and presumptive staphylococci plus listerias on chicken carcasses and carcass portions at various stages of processing at a poultry packing plant were estimated from the numbers of those bacteria recovered from groups of 25 randomly selected product units. The fractions of listerias in the presumptive staphylococci plus listerias groups of organisms were also estimated. Samples were obtained from carcasses by excising a strip of skin measuring approximately 5 x 2 cm(2) from a randomly selected site on each selected carcass, or by rinsing each selected carcass portion. The log mean numbers of aerobes, coliforms, E. coli and presumptive staphylococci plus listerias on carcasses after scalding at 58 degrees C and plucking were about 4.4, 2.5, 2.2 and 1.4 log cfu/cm(2), respectively. The numbers of bacteria on eviscerated carcasses were similar. After the series of operations for removing the crop, lungs, kidneys and neck, the numbers of aerobes were about 1 log unit less than on eviscerated carcasses, but the numbers of the other bacteria were not substantially reduced. After cooling in water, the numbers of coliforms and E. coli were about 1 log unit less and the numbers of presumptive staphylococci plus listerias were about 0.5 log unit less than the numbers on dressed carcasses, but the numbers of aerobes were not reduced. The numbers of aerobes were 1 log unit more on boneless breasts, and 0.5 log units more on skin-on thighs and breasts that had been tumbled with brine than on cooled carcasses; and presumptive staphylococci plus listerias were 0.5 log unit more on thighs than on cooled carcasses. Otherwise the numbers of bacteria on the product were not substantially affected by processing. Listerias were <20% of the presumptive staphylococci plus listerias group of organisms recovered from product at each point in the process except after breasts were tumbled with brine, when >40% of the organisms were listerias.

Animals↗
PubMed2006

Fungi in bottled water: a case study of a production plant.

A one-year fungal survey of a water bottling plant was conducted in order to evaluate the incidence and fluctuations of the mycobiota. The dominant fungal genera in order of highest numbers isolated were Penicillium, Cladosporium and Trichoderma followed by Aspergillus, Paecilomyces, and others. As expected, the highest number of isolates were collected during the warmer months, particularly May and June. Indeed during these two months there were more fungi present in the water, indicating that during those times of the year when fungal contamination is high, 0.4 mm filters should be changed on a more regular basis. In order to assess whether contamination was single or multi-loci, molecular methods based on the PCR were used for Penicillium brevicompactum. Overall, fungal contamination arose from multiple sources. Some P. brevicompactum strains were very "alike" and were detected during different sampling times, indicating that they were endemic to the plant. There was no evidence to suggest that fungi detected in the source water passed through to other parts of the plant. However, there was evidence that fungal strains isolated from the water filter were detected elsewhere in the factory, confirming the need to change filters more regularly during periods of high fungal contamination. In order to improve quality control a HACCP programme was implemented and Best Practice Guidelines introduced.

Air Microbiology↗
PubMed1999

The role of surface physicochemical properties in determining the distribution of the autochthonous microflora in mineral water bottles.

Investigation of the distribution of the viable autochthonous microflora in three brands of 1-2-month-old bottled mineral water showed that 1.8 x 10(4) (S.E.M. 8.9 x 10(3), n = 5) to 1.2 x 10(5) (S.E.M. 1.3 x 10(4), n = 5) cfu ml-1 were planktonic cells while 11 (S.E.M. 4, n = 5)-632 (S.E.M. 176, n = 5) cfu cm-2 were found in the biofilm. The biofilm represented between 0.03 and 1.79% of the total viable microbial population in the 1.5 litre bottles studied. Scanning electron microscopy studies showed that the cells adhering to the polyethylene terephthalate (PET) bottles were predominantly rod-shaped, sparsely distributed over the surface. In contrast, the cells adhering to the high density polyethylene (HDPE) caps were found to be mainly clumps of coccoid cells, suggesting that the bottle may provide different microhabitats for different microfloras. Large-scale roughness, such as that observed as lettering inside the cap (average height (z) = 93 microns) was associated with a 46-fold increase in cell numbers. Increased small-scale roughness, as measured by atomic force microscopy on PET and HDPE surfaces (average roughness (Ra) = 5-551 (nm), showed no correlation with adhesion. Investigations of surface hydrophobicity by the sessile drop technique showed that contact angles (theta) were greater on the HDPE caps (theta = 89-96 degrees) than on the PET surfaces (theta = 69-80 degrees). However, no correlation was found between contact angle and attached cell numbers. Measurements of surface electrostatic charge by streaming potential showed that the PET carried an overall negative charge, measuring -15.9 to -16.6 mV in mineral water. No significant change in charge occurred when the monomer composition of the PET was altered. It was concluded that surface roughness, in particular the scale of surface topographical features, is the most important physicochemical surface characteristic determining the distribution of the autochthonous microflora in mineral water bottles.

Bacterial Adhesion↗
PubMed2003

Addendum to Food Additives and Contaminants 2002, 19, 492-501 migration of monomers from liquid crystalline poly(p-hydroxybenzoic acid-co-2-hydroxy-6-naphthoic acid).

Liquid-crystalline co-polyesters (e.g. a random copolyester based on p-hydroxybenzoic acid (HBA) and 2-hydroxy-6-naphthoic acid (HNA) known as Vectra A950) offer good barrier properties, but for food-contact use they require overall and specific migration testing. For Vectra A950 films, the highest overall migration level obtained was 2.3 mg x dm(-2) (13.8 mg x kg(-1)) in olive oil (10 days at 40 degrees C), well below the EC limit of 10 mg dm(-2) (60 mg x kg(-1)). The highest specific migration of HBA was 15.2 microg x dm(-2) (91.2 microg x kg(-1)) in olive oil (2 h at 175 degrees C). In this case, the migration level was well below the EC limit of 10 mg dm(-2) (60 mg x kg(-1)). For HNA, the highest value obtained was 4.3 microg x dm(-2) (26 microg x kg(-1)) in 10% ethanol (4 h at 100 degrees C), well below the specific migration limit (SML = 50 microg x kg(-1)). The results obtained shows that even at these severe conditions, the migration values comply with the new European Union Directive 2002/72/EC, which regulates plastic materials and articles for food contact use. In addition, the polymer Vectra A950 complies with Food Contact Notification (FCN) No. 103 of the United States Food and Drug Administration (FDA). Vectra A950 is therefore permitted for food-contact use both in the European Union and the USA.

Chromatography, High Pressure Liquid↗
PubMed2004

Genotypic analysis of Escherichia coli recovered from product and equipment at a beef-packing plant.

AIMS: To identify sources of Escherichia coli on beef by characterizing strains of the organism on animals, equipment and product at beef-packing plant. METHODS AND RESULTS: Generic E. coli were recovered from hides, carcasses, beef trimmings, conveyers and ground beef during the summer of 2001 (750 isolates) and winter of 2002 (500 isolates). The isolates were characterized by Random Amplification of Polymorphic DNA (RAPD). The numbers of E. coli recovered from dressed carcasses were less than the numbers recovered from hides. The numbers recovered from chilled carcasses were too few for meaningful analysis of the strains present on them but the numbers recovered from trimmings and ground beef were larger. The RAPD patterns showed that the majority of isolates from hides, carcasses, beef trimmings, conveyers and ground beef were of similar RAPD types, but a few unique RAPD types were recovered from only one of those sources. The E. coli populations present on the hides of incoming animals and in the beef-processing environment were highly diverse. Randomly selected E. coli isolates from each of the five sources were further characterized by pulsed-field gel electrophoresis (PFGE). Most genotypes of E. coli defined by PFGE corresponded to the E. coli types defined by RAPD. CONCLUSIONS: The hides of the incoming animals appeared to be only one of the sources of the E. coli on trimmings and in ground beef, as additional sources were apparently present in equipment used for carcass breaking. SIGNIFICANCE AND IMPACT OF THE STUDY: This study indicates that hazardous microbiological contamination of meat may occur after the dressing of carcasses at commercial beef-packing plants, which suggests that attention should be given to the control of the contamination of meat during carcass breaking as well as during the dressing of carcasses.

Animals↗
PubMed1998

Risk assessment: a means for linking HACCP plans and public health.

HACCP plan adoption has greatly enhanced the food industry's ability to systematically design programs to ensure the microbiological safety of foods. Yet, this widening acceptance of the HACCP system has revealed several areas where its application is limited due to reliance on qualitative consideration of hazards and their control. In particular, HACCP planning is limited both conceptually and practically by its inability to quantify the potential combined influence of multiple control-point deviations and to relate the successful operation of a HACCP system to a measurable public-health impact. Recent advances in quantitative microbiological risk assessment appear to offer a means of overcoming these limitations. The integration of HACCP plans with the development of dynamic risk-assessment models offers a means for considering the entire farm-to-table continuum and for relating food-manufacturing operations to public health goals. Such capabilities may be critical to establishing equivalence among HACCP systems.

Food Handling↗
PubMed2002

Control of Listeria monocytogenes in the food-processing environment.

The purpose of this paper is to provide guidance to food processors in controlling Listeria monocytogenes in food-processing environments. Of particular concern are outbreaks of a few to several hundred scattered cases involving an unusually virulent strain that has become established in the food-processing environment and contaminates multiple lots of food over days or months of production. The risk is highest when growth occurs in a food before it is eaten by a susceptible population. The information presented in this paper provides the basis for the establishment of an environmental sampling program, the organization and interpretation of the data generated by this program, and the response to Listeria-positive results. Results from such a program, including examples of niches, are provided. Technologies and regulatory policies that can further enhance the safety of ready-to-eat foods are discussed.

Animals↗
PubMed2003

Effects of spray-cooling processes on the microbiological conditions of decontaminated beef carcasses.

Spray processes for cooling decontaminated carcasses were examined at four beef packing plants. Temperature histories were collected from deep leg sites on 25 carcasses and from randomly selected sites on the surfaces of a further 25 carcasses selected at random from carcasses undergoing cooling at each plant. Carcass cooling rates were similar at all four plants. Proliferation values calculated from surface temperature histories indicated similar increases of < or = 2 log units in the numbers of pseudomonads on carcasses at all plants and increases of <0.5 and >0.5 log units in the numbers of Escherichia coli on carcasses at plants A and B and plants C and D, respectively. The numbers of aerobes recovered from carcasses after cooling were about 1 log unit larger than the numbers recovered from carcasses before cooling at plants A, B, and C but >1.5 log units larger at plant D. These increases in numbers of aerobes were in agreement with the estimated proliferations of pseudomonads. The larger increase in the number of aerobes on carcasses at plant D may be attributable to carcasses not being pasteurized at that plant, while carcasses were pasteurized at all of the other plants. The numbers of E. coli recovered from carcasses after cooling at plants B, C, and D were also in agreement with the increases calculated from surface temperature histories. However, numbers of E. coli declined by about 1 log unit during carcass cooling at plant A. This decline may have been due to death occurring during chilling for some E. coli cells that were injured rather than killed by pasteurization with sprayed hot water at plant A, whereas pasteurization with steam at plants B and C seemingly left few injured E. coli cells. The growth of bacteria on decontaminated carcasses during spray cooling at the four plants was apparently constrained by temperature alone.

Animals↗
PubMed2004

Critical control points for monitoring salmonellae reduction in thai commercial frozen broiler processing.

Since 1998, pathogen reduction regulations for poultry have been enforced through the Food Safety and Inspection Service of the U.S. Department of Agriculture and through hazard analysis critical control point evaluation. This enforcement has focused attention on pathogen control and sanitation in the United States and in other countries, including Thailand. The objective of this study was to evaluate reduction in salmonellae achieved by Thai commercial exporters of frozen broiler chickens. A total of 188 broiler samples and 56 water overflows from two chillers were collected from nine processing lines of frozen broiler exporters at four identified critical control points (CCPs): CCP1, washing; CCP2, chilling; CCP3, deboning; and CCP4, packing. Samples were screened for salmonellae by enzyme-linked immunosorbent assay, and bacterial identification was confirmed through biochemical and serological patterns. The overall prevalence of Salmonella was 24.6% (60 of 244 samples), with 12 serovars identified. Salmonella Albany was predominant (33.3%, 20 of 60 samples). Salmonella prevalence was 20.0% (6 of 30 samples) prior to CCP1 and was 12.5% (4 of 32), 22.7% (15 of 66), 33.3% (10 of 30), and 23.3% (7 of 30) after CCP1, CCP2, CCP3, and CCP4, respectively. The critical limit was 20% positive samples, and three CCPs failed to meet standards. Three corrective interventions were used at CCP2: 30 mg/liter hydrogen peroxide, 0.5% peracetic acid, and 125 mg/liter ozone. After these interventions, 65 broiler samples were collected for analysis of Salmonella prevalence. Results were compared with those obtained after chlorine was applied individually as a control. The Salmonella prevalences after intervention treatments were 16.0% (4 of 25), 5.0% (1 of 20), and 15.0% (3 of 20) after hydrogen peroxide, peracetic acid, and ozone treatments, respectively. All values were below the 20% critical limit, and the application of 0.5% peracetic acid produced significantly lower prevalences (P < 0.05). Repeated sampling after 1 to 4 months indicated that sanitation at these three plants was inconsistent (P < 0.05).

Animals↗
PubMed2006

Antimicrobial resistance and genetic profiling of Escherichia coli from a commercial beef packing plant.

The objective of this study was to investigate the extent of antimicrobial resistance and to genetically characterize resistant Escherichia coli recovered from a commercial beef packing plant. E. coli isolates were recovered by a hydrophobic grid membrane filtration method by direct plating on SD-39 medium. A total of 284 isolates comprising 71, 36, 55, 52, and 70 isolates from animal hides, washed carcasses, conveyers, beef trimmings, and ground beef, respectively, were analyzed. The susceptibility of E. coli isolates to 15 antimicrobial agents was evaluated with an automated broth microdilution system, and the genetic characterization of these isolates was performed by the random amplified polymorphic DNA (RAPD) method. Of the 284 E. coli isolates, 56% were sensitive to all 15 antimicrobial agents. Resistance to tetracycline, ampicillin, and streptomycin was observed in 38, 9, and 6% of the isolates, respectively. Resistance to one or more antimicrobial agents was observed in 51% of the E. coli isolates recovered from the hides but in only 25% of the E. coli from the washed carcasses. Resistance to one or more antimicrobial agents was observed in 49, 50, and 37% of the isolates recovered from conveyers, beef trimmings, and ground beef, respectively. The RAPD pattern data showed that the majority of resistant E. coli isolates were genetically diverse. Only a few RAPD types of resistant strains were shared among various sample sources. The results of this study suggest that antimicrobial-resistant E. coli isolates were prevalent during all stages of commercial beef processing and that considerably higher numbers of resistant E. coli were present on conveyers, beef trimmings, and ground beef than on dressed carcasses. This stresses the need for improving hygienic conditions during all stages of commercial beef processing and meatpacking to avoid the risks of transfer of antimicrobial-resistant bacteria to humans.

Animals↗
PubMed1999

High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group.

This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irradiated Food. Irradiation ensures the hygienic quality of food and extends shelf-life. The public perception of the safety of food irradiation has generally precluded its widespread use. However, current applications of food irradiation to doses over 10 kGy have been in the development of high-quality shelf-stable convenience foods for specific target groups such as immunosuppressed individuals and those under medical care, astronauts and outdoor enthusiasts. The Study Group reviewed data relating to the toxicological, nutritional, radiation chemical and physical aspects of food irradiated to doses above 10 kGy from a wide range and number of studies carried out over the last forty years. This report presents a comprehensive summary, along with references, of the effectiveness and safety of the irradiation process. It concludes that foods treated with doses greater than 10 kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice.

Food↗