Comparison of Direct Plating Media for the Isolation and Enumeration of Enterococci in Certain Frozen Foods

A total of 15 agar media were examined for their yield, selectivity, readability, and simplicity of preparation and use. A thallium medium of Barnes was selected as the better of the high yield-fair selectivity type of medium and an azide-citrate medium of Reinbold appeared to be the better of the low yield-high selectivity type of medium. Sodium carbonate (optimal concentration, 0.20%) was found to increase recovery substantially when added to certain media, especially in the presence of 0.05% Tween 80. When these two ingredients were incorporated into a medium modified after Slanetz and Bartley, the resultant medium was superior to other media for the isolation and enumeration of enterococci in certain frozen foods, such as peas and hamburger, by the direct plating method.     

Microbiological Standards and Handling Codes for Chilled and Frozen Foods. A Review

The usefulness of microbiological standards for frozen foods is now a controversy in the trade and scientific literature. Most reviewers have given arguments both for and against, and have concluded that they should be applied with great caution. Such standards have the advantage of putting questions of safety on a convenient numerical basis. Canadian workers have reported that promulgation of standards has invariably raised the hygienic level of the products controlled.

Bacteriological standards have often been associated with the question of safety to the consumer. Everyone recognizes that food poisoning bacteria are a potential danger in any food. But many have argued that the history of food poisoning outbreaks from frozen foods is excellent and that there is no need for standards; on the other hand, proponents of standards have pointed to the incomplete investigation and reporting of outbreaks, and have argued that there may be more outbreaks than we realize. They have pointed to laboratory studies that have shown grossly mishandled precooked frozen foods to be truly dangerous. Some have proposed that pathogens should be absent from foods; but others have questioned that a microbiological standard can accomplish this end. Some pathogens, such as Salmonella or Staphylococcus have been shown to be so ubiquitous that their presence in some commercial foods is unavoidable. Also, sampling and analytical methods have been described as inadequate to guarantee that pathogens present will be detected. Some have argued that control at the source is a better way—through inspections of the plant operation, by enforcement of handling codes, or by processing procedures such as pasteurization, which would be more certain to result in a pathogen-free food.

A most important part of any of the proposed standards is a “total count” of viable aerobic bacteria. English workers have found that foods causing poisoning outbreaks usually had total viable counts above 10 million per gram. On the other hand, these same workers found Salmonella on meats with very low total viable count. The assumption by many that low total count indicates safety has been shown to be not always true. Furthermore, high counts of nonpathogenic organisms, such as psychrophilic saprophytes would have no public health significance.

The relation between bacterial level and quality is open to less controversy. Some authorities have pointed to bacterial level as a measure of sanitation, adequacy of refrigeration, or speed of handling. Others have indicated that to determine which of these factors caused a high count would be impossible with only a total count on the product as a guide. Some investigators have said a high count affects flavor adversely before actual spoilage is evident, and this may be a factor in competition on today's market. It is well established that initial bacterial level will affect the shelf-life of a chilled product. Methods of analysis are more nearly adequate for counts than for pathogens, but they need improvement, and should be clearly specified as part of any bacteriological standard. Foods with high count could sometimes be brought into compliance merely by storing them for a sufficient period frozen, or by heating them slightly. This has been cited by some authors as a disadvantage of bacteriological standards.

The enterococci and the coliform group (except Escherichia coli) have been shown to be ubiquitous and therefore should not be used alone to indicate fecal contamination. Although E. coli has greater significance, its source should be determined each time it is found.

Various reviewers have expressed the need for caution in the application of standards. The principal precautionary arguments we have found are as follows:

1) A single set of microbiological standards should not be applied to foods as a miscellaneous group, such as “frozen foods” or “precooked foods.”

2) Microbiological standards should be applied first to the more hazardous types of foods on an individual basis, after sufficient data are accumulated on expected bacterial levels, with consideration of variations in composition, processing procedures, and time of frozen storage.

3) When standards are chosen, there should be a definite relation between the standard and the hazard against which it is meant to protect the public.

4) Methods of sampling and analysis should be carefully studied for reliability and reproducibility among laboratories, and chosen methods should be specified in detail as part of the standard.

5) Tolerances should be included in the standard to account for inaccuracies of sampling and analysis.

6) At first, the standard should be applied on a tentative basis to allow for voluntary compliance before becoming a strictly enforced regulation.

7) Microbiological standards will be expensive to enforce.

8) If standards are unwisely chosen they will not stand in courts of law.

     

An X-Ray Scattering Investigation of Wild Cucumber Mosaic Virus and a Related Protein

X-ray scattering data are presented on solutions of wild cucumber mosaic virus and the associated “top component” particles which have little or no RNA. The radii of gyration are 112 Å and 135 Å for bottom and top component, respectively. The radial density distribution within each particle is calculated by Fourier inversion of the scattered amplitudes. The virus particle or bottom component has approximately uniform density with an outer radius of about 140 Å. The transform of the top component shows an almost hollow center extending out to 105 Å with a surrounding shell of high density about 35 Å thick. Thus the RNA would appear to occupy the region inside 105 Å and does not overlap appreciably the region occupied by protein. The virus has associated with it approximately 0.38 gm of water per gm of virus, resulting in an average electron density of 1.25 times that of water.     

Untersuchungen über die Ursachen der Peroxydasevermehrung in gestörtenPhaseolus-Artbastarden

Zusammenfassung Um Aufschluß darüber zu erlangen, wie die Vermehrung der Peroxydase in gestörtenPhaseolus-Artbastarden (Phaseolus vulgaris x Phaseolus coccineus) zustande kommt, wurde die Fähigkeit der Bastarde zur Bildung von Peroxydaseapoenzym und Peroxydasecoenzym (=Hämatin) geprüft. Diese Prüfung wurde auf Grund des Befundes vonTheorell u. Mitarb., daß sich Peroxydaseapo- und Peroxydasecoenzym beiph-Werten um 7 spontan zur aktiven Peroxydase vereinigen, vorgenommen.Zusatz von Peroxydaseapoenzym zu Blatthomogenaten normaler und gestörter Pflanzen beeinflußt in keinem Fall die Peroxydasereaktion. Coenzymzusatz bleibt wirkungslos bei normalen, führt aber zu einem starken Anstieg der Peroxydasereaktion bei gestörten Bastarden. Wie der Chlorophyllgehalt ist auch der Gesamthämatingehalt bei den gestörten Bastarden stark vermindert.Aus den Befunden darf geschlossen werden, daß normale und gestörte Bastarde kein freies Hämatin enthalten und daß freies Apoenzym den normalen Bastarden fehlt, bei den gestörten Bastarden aber in größerer Menge vorhanden ist. Bei den normalen Bastarden sind Apound Coenzymproduktion aufeinander abgestimmt, während bei den gestörten Bastarden diese Koordination fehlt. Der begrenzende Faktor für die Peroxydasebildung ist bei den letzteren das Coenzym. Trotz des niedrigeren Gesamthämatingehaltes ist wesentlich mehr Hämatin in Form von Peroxydase festgelegt als bei den normalen Bastarden.Die Ergebnisse werden mit den Befunden über die Peroxydasevermehrung im alternden und im verdunkelten Blatt in Verbindung gebracht und diskutiert.Herrn Prof. Dr.W. Rudorf zum 70. Geburtstag gewidmet.