Bacteriological quality and shelf life of ground beef.

The bacteriological quality of unfrozen raw ground beef was evaluated after 0, 3, 6, 9, 12, 15, and 18 days of storage at 29 +/- 1 F (-1.7 +/- 0.6 C). At the time of fabrication, all of the ground beef samples contained 10(6) or fewer total aerobic and psychrotrophic bacteria/g; 81% contained 100 or fewer coliforms/g; 94% contained 100 or fewer Escherichia coli/g; and all of the samples contained 100 or fewer coagulase-positive Staphylococcus aureus and Clostridium perfringens/g. Total aerobic and psychrotrophic bacteria increased by 1 log between 3 and 18 days of storage. Coliform and E. coli counts decreased during storage, whereas coagulase-positive S. aureus and C. perfringens counts did not change significantly. These data indicate that meat processors, wholesalers, and retailers could improve the bacteriological quality and prolong the shelf life of ground beef packaged in oxygen-impermeable film if the temperature of product never exceeded 29 +/- 1 F (-1.7 +/- 0.6 C).     

Effect of sample transport systems on survival of bacteria in ground beef.

The effects of two transport systems and cryoprotective agents on the survival of bacteria in ground beef samples were evaluated. Survival of Clostridium perfringens in ground beef samples after simulated transport (72 h) was higher (about 99%) in Dry Ice than in Trans Temp shipping units (-3 degrees C). There were no significant differences between the two transport systems in survival of coliforms, Escherichia coli, Staphylococcus aureus, or aerobic bacteria. Mixing ground beef samples at a ratio of 1:1 (wt/vol) with 10, 20, or 30% buffered solutions of dimethyl sulfoxide or glycerol before freezing improved the survival of C. perfringens and coliforms in both transport systems. Recovery of E. coli was significantly higher with the addition of 10% dimethyl sulfoxide before Dry Ice transport. Addition of 10% dimethyl sulfoxide resulted in a 100% recovery of both S. aureus and aerobic bacteria from ground beef after simulated transport in Trans Temp shipping units. The use of cryoprotective agents can improve the survival of bacteria during transport of ground beef samples.     

Effect of sample transport systems on survival of bacteria in ground beef.

The effects of two transport systems and cryoprotective agents on the survival of bacteria in ground beef samples were evaluated. Survival of Clostridium perfringens in ground beef samples after simulated transport (72 h) was higher (about 99%) in Dry Ice than in Trans Temp shipping units (-3 degrees C). There were no significant differences between the two transport systems in survival of coliforms, Escherichia coli, Staphylococcus aureus, or aerobic bacteria. Mixing ground beef samples at a ratio of 1:1 (wt/vol) with 10, 20, or 30% buffered solutions of dimethyl sulfoxide or glycerol before freezing improved the survival of C. perfringens and coliforms in both transport systems. Recovery of E. coli was significantly higher with the addition of 10% dimethyl sulfoxide before Dry Ice transport. Addition of 10% dimethyl sulfoxide resulted in a 100% recovery of both S. aureus and aerobic bacteria from ground beef after simulated transport in Trans Temp shipping units. The use of cryoprotective agents can improve the survival of bacteria during transport of ground beef samples.     

Bacteriological Survey of Fresh Pork Sausage Produced at Establishments Under Federal Inspection

At the time of manufacture, 75% of 67 sets of finished fresh pork sausage collected in 44 plants had aerobic plate counts in the range of 500,000 or fewer/g; 88% contained 100 or fewer E. coli/g; and 75% contained 100 or fewer S. aureus/g (geometric means of 10 samples). Salmonellae were isolated from 28% of 529 samples of pork trimmings used for sausage, and from 28% of 560 finished sausage samples. Semiquantitative analysis revealed that salmonellae were at low levels; more than 80% of the salmonellae-positive samples were positive only in 25-g portions (negative in 1.0- and 0.1-g portions).     

Bacteriological Survey of Raw Beef Patties Produced at Establishments Under Federal Inspection

At the time of manufacture, 76% of 74 sets of raw beef patties collected in 42 federally inspected establishments had aerobic plate counts of 1,000,000 or fewer/g; 84% contained 100 or fewer coliforms/g; 92% contained 100 or fewer Escherichia coli/g; and 85% contained 100 or fewer Staphylococcus aureus/g (geometric means of 10 patties/set). Salmonellae were isolated from only three (0.4%) of 735 beef patties.     

Survival of Campylobacter Jejuni/Coli in Ground Refrigerated and in Ground Frozen Beef Liver and in Frozen Broiler Carcasses

Survival of 5 strains of Campylobacter jejuni/coli in ground beef liver stored at 4° C and at –20° C was studied. After 6 days of storage at 4° C the beef liver was spoiled, which was indicated by APG log 7.25 and lactobacilli count log 7.0. During this storage Campylobacter counts decreased only slightly. After 12 weeks of storage at –20° C Campylobacter counts decreased by 2–3 logs in frozen ground beef liver. Survival of 4 strains of C. jejuni/coli on frozen broiler carcasses was also studied. Two inoculation levels, 103–104/g and 104–105/g were used. On frozen broiler carcasses Campylobacter counts decreased by 0.5–2.0 logs during 12 weeks at –20° C.     

Dye Reduction Method for Estimating Bacterial Counts in Ground Beef

A dye reduction method was developed for estimating total aerobic and/or psychrotrophic bacterial counts in ground beef. The method is based on color changes in indicator disks placed on the meat surface.     

Bacteriological Examination of Commercial Precooked Eastern-Type Turkey Rolls

Studies were conducted to ascertain the bacteriological condition of commercially cooked Eastern-type (foil-wrapped-oven roasted) turkey rolls during processing and storage. After 2 weeks at 5 C, numbers of aerobes on the surface of rolls, in slices, and in whole rolls reached levels of from 1 to 10 million per cm(2) or per g. In stored whole rolls, coliform and enterococcus counts ranged, respectively, from about 10,000 to more than 1 million per g and from < 100 to more than 1 million per g. Postcooking processing operations in two plants did not significantly affect the total count of turkey rolls. Eight of 28 rolls obtained after handling and packaging contained coagulase-positive staphylococci.     

Microbiological Evaluation of Cold-Water Shrimp (Pandalus borealis)

A bacteriological survey of the Maine shrimp industry was conducted to investigate the conditions associated with the production of frozen, raw, peeled shrimp. In-plant samples and finished product units were collected from seven plants. The most probable number of Escherichia coli, coliforms, and coagulase-positive staphylococci, as well as aerobic plate counts (APC), were determined. Freshly harvested shrimp collected from fishing vessels had an APC geometric mean of 510/g, and E. coli, coliforms, and coagulase-positive staphylococci were absent. Subsequent storage and insanitary practices during processing increased the APC and introduced coliforms. However, the low air temperatures (18 to 45 F) in the plants and the large volumes of cold water (34 F) used during processing inhibited significant bacterial buildup in the finished product.     

Examination of Market Foods for Coliform Organisms

Food specimens (490) in nine categories were examined for total aerobic plate count and numbers and types of coliform organisms, including the enteropathogenic Escherichia coli (EEC). The total counts were compared with various suggested standards, and a limit of 100,000/g appeared to be a realistic goal, except for certain food types with a high level of natural flora. Plate counts in VRB were compared to counts obtained by isolation by enrichment in LST Broth, and the latter method produced a higher percentage of isolations. The presence of E. coli was determined by use of EC Medium incubated at 44.5 +/- 0.1 C. Only 40.4% of the positive EC tubes, however, contained E. coli. It appeared that a limit of 10 coliform organisms per g as a suggested standard could be met with several types of foods. Isolation of EEC was obtained only three times, or in 0.6% of the specimens.     

Detect of Escherichia coli O157:H7 in ground beef samples using piezoelectric excited millimeter-sized cantilever (PEMC) sensors

Piezoelectric-excited millimeter-sized cantilever (PEMC) sensors consisting of a piezoelectric and a borosilicate glass layer with a sensing area of 4 mm2 were fabricated. An antibody specific to Escherichia coli (anti-E. coli) O157:H7 was immobilized on PEMC sensors, and exposed to samples containing E. coli O157:H7 (EC) prepared in various matrices: (1) broth, broth plus raw ground beef, and broth plus sterile ground beef without inoculation of E. coli O157:H7 served as controls, (2) 100 mL of broth inoculated with 25 EC cells, (3) 100 mL of broth containing 25 g of raw ground beef and (4) 100 mL of broth with 25 g of sterile ground beef inoculated with 25 EC cells. The total resonant frequency change obtained for the broth plus EC samples were 16+/-2 Hz (n=2), 30 Hz (n=1), and 54+/-2 Hz (n=2) corresponding to 2, 4, and 6h growth at 37 degrees C, respectively. The response to the broth plus 25 g of sterile ground beef plus EC cells were 21+/-2 Hz (n=2), 37 Hz (n=1), and 70+/-2 Hz (n=2) corresponding to 2, 4, and 6 h, respectively. In all cases, the three different control samples yielded a frequency change of 0+/-2 Hz (n=6). The E. coli O157:H7 concentration in each broth and beef samples was determined by both plating and by pathogen modeling program. The results indicate that the PEMC sensor detects E. coli O157:H7 reliably at 50-100 cells/mL with a 3 mL sample.     

Bacteriological Survey of the Blue Crab Industry

During sanitation inspections of 46 crabmeat processing plants on the Atlantic and Gulf Coasts, 487 samples of whole crabs immediately after cooking, cooked crabs after cooling, backed or washed (or both) crab bodies and whole crab claws, as well as 1,506 retail units of finished product were collected and analyzed bacteriologically. The 1,506 retail units (1-lb [373.24-g] cans) included 518 cans of regular (special) meat, 487 cans of claw meat, and 501 cans of lump meat. Statistical analyses showed that crabmeat from plants in Mississippi, Louisiana, and Texas had higher counts in 19 of 24 cases for the four bacteriological indices than crabmeat from plants located along the Atlantic Coast and the Gulf Coast of Florida. Aerobic plate counts of retail units collected from a previous day's production were significantly higher than those collected on the day of inspection. Regular crabmeat had consistently higher aerobic plate counts than claw or lump meat. When the product was handled expeditiously under good sanitary conditions, the bacteriological results were significantly better than the results from plants operating under poor sanitary conditions. Crabmeat produced in plants operating under good sanitary conditions had the following bacteriological content: (i) coliform organisms average most-probable-number values (geometric) of less than 20 per g; (ii) no Escherichia coli; (iii) coagulase-positive staphylococci average most-probable-number values (geometric) of less than 30 per g in 93% of the plants; (iv) aerobic plate count average values (geometric) of less than 100,000 per g in 93% of the plants, with the counts from 85% of these plants below 50,000 per g.     

Evaluation of a Clostridium perfringens predictive model, developed under isothermal conditions in broth, to predict growth in ground beef during cooling

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimens result in no more than a 1-log(10) CFU/g increase of C. perfringens and no growth of Clostridium botulinum. A mathematical model developed by Juneja et al. (Food Microbiol. 16:335-349, 1999) may be helpful in determining if the C. perfringens performance standard has been achieved, but this model has not been extensively validated. The objective of this study was to validate the Juneja 1999 model in ground beef under a variety of changing temperature and temperature abuse situations. The Juneja 1999 model consistently underpredicted growth of C. perfringens during exponential cooling of ground beef. The model also underpredicted growth of C. perfringens in ground beef cooled at two different rates. The results presented here show generally good agreement with published data on the growth of C. perfringens in similar products. The model error may be due to faster-than-expected exponential growth rates in ground beef during cooling or an error in the mathematical formulation of the model.     

Bacteriology of Dehydrated Space Foods

The initial bacteriological requirement established in 1964 for space foods by the U.S. Army Natick Laboratories are: a total aerobic plate count ( 300,000), chocolate ice cream cubes (20,000), and each of four samples of chocolate candy (12,000 to 61,000); (ii) coliforms: two out of three vanilla milk drinks (16 and 127) and one beef hash bar (14); (iii) fecal coliforms: one sample of chicken soup and gravy base positive; (iv) fecal streptococci: two samples of peanut cubes (40 and 108), coconut cubes (75), chicken soup and gravy base (2,650), beef soup and gravy base (33), and five out of six flavored milk drinks (23 to 300); (v) salmonellae: one each of chicken and beef soup and gravy base were positive.     

Microbiological quality and safety of zoo food.

Two types of commercial products for feeding zoo animals (a frozen meat product, referred to as zoo food, and a dry product, referred to as dry food) were microbiologically examined for spoilage organisms (aerobic, psychrotrophic, coliform, Escherichia coli, mold, and yeasts) and pathogens (Salmonella spp., Listeria monocytogenes, and Campylobacter jejuni). Levels of microorganisms in frozen ground zoo food were compared with those in frozen ground beef and frozen ground turkey meat. The level of microbial contaminants in frozen ground zoo meat was found to be similar to that in frozen ground beef and higher than that in frozen ground turkey meat. Sixty percent of the frozen zoo meat samples were Salmonella positive, and all of the samples were L. monocytogenes positive. Dry zoo food was documented to have microbial levels lower than those in frozen zoo meat; the pathogen levels were less than 1/25 g of food. Defrosting zoo meat at 10, 25, and 37 degrees C for 24 h showed that 10 degrees C is the best temperature for defrosting frozen ground zoo meat loaves (length, 9 in. [22.8 cm]; radius, 2 in. [5.1 cm]) without affecting the microbiological quality or safety of the product.     

Microbiological quality and safety of zoo food

Two types of commercial products for feeding zoo animals (a frozen meat product, referred to as zoo food, and a dry product, referred to as dry food) were microbiologically examined for spoilage organisms (aerobic, psychrotrophic, coliform, Escherichia coli, mold, and yeasts) and pathogens (Salmonella spp., Listeria monocytogenes, and Campylobacter jejuni). Levels of microorganisms in frozen ground zoo food were compared with those in frozen ground beef and frozen ground turkey meat. The level of microbial contaminants in frozen ground zoo meat was found to be similar to that in frozen ground beef and higher than that in frozen ground turkey meat. Sixty percent of the frozen zoo meat samples were Salmonella positive, and all of the samples were L. monocytogenes positive. Dry zoo food was documented to have microbial levels lower than those in frozen zoo meat; the pathogen levels were less than 1/25 g of food. Defrosting zoo meat at 10, 25, and 37 degrees C for 24 h showed that 10 degrees C is the best temperature for defrosting frozen ground zoo meat loaves (length, 9 in. [22.8 cm]; radius, 2 in. [5.1 cm]) without affecting the microbiological quality or safety of the product.     

Bacteriological Survey of the Frozen Prepared Foods Industry: I. Frozen Cream-Type Pies

During Food and Drug Administration inspections of 12 imitation cream pie producers, 453 finished product samples and 350 line samples were collected and analyzed bacteriologically. Sanitary conditions in the plants varied from good to poor and, in general, were reflected in the bacteriological results. The survey revealed that, in the great majority of cases, frozen imitation-cream pies produced in plants operating under good conditions of sanitation had the following bacteriological content: (i) a most probable number (MPN) of fewer than three Escherichia coli cells per gram (i.e., absent from all tubes in the methodology employed), (ii) an average MPN of fewer than 50 coliforms per gram (10 or more pies), (iii) the absence of coagulase-positive staphylococci in 0.1-g portions, and (iv) an aerobic plate count of fewer than 25,000 per gram (geometric mean of 10 or more pies).     

Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid

This study evaluated the impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 exposed to consumer-induced stresses simulating undercooking and digestion. Lean beef tissue samples were inoculated with E. coli O157:H7 cultures prepared in tryptic soy broth or meat decontamination runoff fluids (WASH) or detached from moist biofilms or dried biofilms formed on stainless steel coupons immersed in inoculated WASH. After inoculation, the samples were left untreated or dipped for 30 s each in hot (75 degrees C) water followed by lactic acid (2%, 55 degrees C), vacuum packaged, stored at 4 (28 days) or 12 degrees C (16 days), and periodically transferred to aerobic storage (7 degrees C for 5 days). During storage, samples were exposed to sequential heat (55 degrees C; 20 min) and simulated gastric fluid (adjusted to pH 1.0 with HCl; 90 min) stresses simulating consumption of undercooked beef. Under the conditions of this study, cells originating from inocula of planktonic cells were, in general, more resistant to heat and acid than cells from cultures grown as biofilms and detached prior to meat inoculation. Heat and acid tolerance of cells on meat stored at 4 degrees C was lower than that of cells on nondecontaminated meat stored at 12 degrees C, where growth occurred during storage. Decontamination of fresh beef resulted in injury that inhibited subsequent growth of surviving cells at 12 degrees C, as well as in decreases in resistance to subsequent heat and acid stresses. The shift of pathogen cells on beef stored under vacuum at 4 degrees C to aerobic storage did not affect cell populations or subsequent survival after sequential exposure to heat and simulated gastric fluid. However, the transfer of meat stored under vacuum at 12 degrees C to aerobic storage resulted in reduction in pathogen counts during aerobic storage and sensitization of survivors to the effects of sequential heat and acid exposure.     

Growth of enterotoxigenic Staphylococcus aureus in povi masima, a traditional Pacific island food

AIMS: To obtain preliminary data on the microbiology and hurdles to pathogen growth in the traditional Pacific Island food, povi masima, which is essentially beef brisket cured in brine. METHODS AND RESULTS: Six containers of povi masima were prepared and two were inoculated with five enterotoxigenic strains of Staphyloccocus aureus. The povi masima were divided into two lots each containing two uninoculated control and an inoculated container. Lot 1 was incubated at room temperature (20 degrees C) and lot 2 under refrigeration (4-5 degrees C) for up to 98 days. During storage, samples were removed and tested for aerobic plate count, coagulase-producing Staphylococci, Clostridium perfringens, staphylococcal enterotoxin and various chemical parameters of the food. Coagulase-producing Staphylococci and aerobic plate counts grew to high levels in both the inoculated and uninoculated lots stored at room temperature, but enterotoxin was only detected at one time point in these lots and this may represent a false positive result. The concentration of NaCl in the meat increased with time as concentrations equilibrated, and nitrite was rapidly lost in those lots stored at room temperature. Storage at 4-5 degrees C prevented proliferation of coagulase-producing Staphylococci. CONCLUSIONS: For safe curing and storage, this food should be kept under refrigeration as this prevented growth of staphylococci. Optimum storage would also be achieved with improved attempts to ensure equal distribution of NaCl prior to storage. SIGNIFICANCE AND IMPACT OF THE STUDY: Under conditions traditionally used to cure and store this food, enterotoxigenic staphylococci can grow to numbers where toxigenesis might occur, especially during the early stages of curing where the salt has not diffused from the brine into the meat.     

Lactic acid concentration as an indicator of acceptability in refrigerated or freeze-thawed ground beef.

Lactic acid concentrations increased in refrigerated and freeze-thawed anaerobically stored ground beef. Bacterial counts were higher in refrigerated samples, but the ratios of gram-positive bacteria in refrigerated and freeze-thawed samples were the same. No differences in appearance or odor between refrigerated and freeze-thawed samples were noted after 2 days of aerobic storage. Initial lactic acid concentration can be used to predict the shelf life of frozen beef.