The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Tony J Fang - One of the best experts on this subject based on the ideXlab platform.
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Microbiological Quality of chicken and pork based street vended foods from taichung taiwan and laguna philippines
Food Microbiology, 2013Co-Authors: Lydia S Manguiat, Tony J FangAbstract:The Microbiological Quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets (50) and Laguna, Philippines' public places (69) was evaluated in comparison to a Microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between 'hot-grilled' and 'cold cooked/fried' food types from the two sampling locations with 'hot grilled' foods generally showing better Microbiological Quality. Several samples were found to be unsatisfactory due to high levels of aerobic plate count, coliform, Escherichia coli, and Staphylococcus aureus. The highest counts obtained were 8.2 log cfu g⁻¹, 5.4 log cfu g⁻¹, 4.4 log cfu g⁻¹, and 3.9 log cfu g⁻¹, respectively, suggesting poor food hygiene practices and poor sanitation. Salmonella was found in 8% and 7% of Taichung and Laguna samples, respectively, which made the samples potentially hazardous. None of the samples was found to be positive for Listeria monocytogenes and E. coli O157, but Bacillus cereus was detected at the unsatisfactory level of 4 log cfu g⁻¹ in one Laguna sample. Antimicrobial resistance was observed for Salmonella, E. coli, and S. aureus isolates. Food preparation, cooking, and food handling practices were considered to be contributors to the unacceptable Microbiological Quality of the street foods. Hence, providing training on food hygiene for the street vendors should result in the improvement of the Microbiological Quality of street foods. The data obtained in this study can be used as input to microbial risk assessments and in identifying science-based interventions to control the hazards.
Irene Hanning - One of the best experts on this subject based on the ideXlab platform.
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Impact of Rearing Conditions on the Microbiological Quality of Raw Retail Poultry Meat
Journal of food science, 2013Co-Authors: Bridgshe Hardy, Nate Crilly, Sean Pendleton, Ana Andino, Audra Wallis, Nan Zhang, Irene HanningAbstract:There is a gap in knowledge of Microbiological Quality in raw chicken products produced by nonconventional methods and no studies have reported the Microbiological Quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the Microbiological Quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 retail outlets in Knoxville, Tenn., U.S.A. A total of 100 raw broiler chickens organically (n = 50) and 50 raw turkey carcasses consisting of 3 brands reared either conventionally (n = 25) or organically (n = 25) were evaluated. The FDA BAM protocol for rinsing poultry carcasses was used to enumerate of aerobic bacteria, Campylobacter, and Staphylococcus spp., and for qualitative analysis of Salmonella. Organic chickens from one brand had the highest average counts of aerobic bacteria, Staphylococcus spp. and Campylobacter (4.8, 4.8, and 4.7 Log10 CFU/mL rinsate, respectively) while the other organic brand had the lowest average counts (3.4, 3.3, and 3.1, respectively) of all 4 brands evaluated. The organic turkeys had the highest average counts of these same bacteria (4, 3.9, and 3.8, respectively) compared to the 2 brands of conventional turkeys evaluated. Salmonella (5% prevalence) was isolated only from organic chickens and turkeys. From these data, it appears that the Microbiological Quality of the raw product was not dependent on rearing conditions and, thus, it cannot be assumed that organic raw poultry is safer than conventionally raised poultry in terms of Microbiological Quality. Practical Application Our data support other published studies demonstrating that organic and free-range pasture chickens are not superior in terms of Microbiological Quality. In addition, our study examined organic turkeys, which has not been previously studied, and also found raw organic turkey meat does not have improved Microbiological Quality compared to conventionally raised turkeys. Thus, the data collected in this study implies that Microbiological Quality of raw chicken and turkeys is not a function of production and rearing practices and that raw organic chicken and turkey products should not be considered safer in terms of Microbiological Quality.
David H. Picha - One of the best experts on this subject based on the ideXlab platform.
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Microbiological Quality of fresh‐cut sweet potatoes
International Journal of Food Science and Technology, 2006Co-Authors: Elif Erturk, David H. PichaAbstract:Summary Sweet potato roots were dipped in various concentrations of chlorine for 5 min at 1 or 20 °C before and after slicing, and then stored at 2 or 8 °C for 14 days to evaluate the effects of different chlorine treatments and storage temperatures on the Microbiological Quality of fresh-cut sweet potato slices. The microflora of fresh-cut sweet potato slices was dominated by mesophiles, followed by psychrotrophs and fungi initially and during storage. The 2 °C storage was necessary to keep the microbial load at a low level. No spoilage was observed in fresh-cut sweet potatoes at both storage temperatures for 14 days. Chlorination of sweet potatoes before slicing was not effective in ensuring acceptable Microbiological Quality of fresh-cut sweet potatoes. Dipping slices in 200 ppm chlorine at 1 °C reduced the population of all micro-organisms during storage.
J. De Louvois - One of the best experts on this subject based on the ideXlab platform.
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The Microbiological Quality of soft ice-cream from fixed premises and mobile vendors
International Journal of Environmental Health Research, 1999Co-Authors: C.l. Little, J. De LouvoisAbstract:A Microbiological study of soft ice-creams and the mixes used to prepare them examined the effect of the Microbiological Quality of the mixes on the final product. Among 1246 soft ice-creams from fixed premises and mobile vendors one ( 105 cfu ml-1) and Enterobacteriaceae (> 104 cfu ml-1) counts. The Microbiological Quality of soft ice-cream was dependent on the type of mix and dispensing machine used and the frequency of cleaning. Samples from fixed premises were of higher Quality than those from mobile vendors. Although most soft ice-creams (74%) were of an acceptable Microbiological Quality, evidence from ...
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The Microbiological Quality of cooked rice from restaurants and take-away premises in the United Kingdom.
Journal of food protection, 1999Co-Authors: G. Nichols, Christine L. Little, V. Mithani, J. De LouvoisAbstract:The Microbiological Quality of 4,162 samples of cooked rice from restaurants and take-away premises in the United Kingdom was examined, including ready-to-eat rice purchased at point-of-sale and rice that was stored precooked for reheating on demand. The majority of point-of-sale cooked rice samples (1,855 of 1,972; 94%) were of acceptable Microbiological Quality, but 15 (1%) samples were of unacceptable Quality (Bacillus spp. and B. cereus, > or = 10(5) CFU/g; Escherichia coli, > or = 10(4) CFU/g), indicating a potential risk to health. The prevalence of Bacillus spp., B. cereus, and E. coli was significantly greater in precooked stored rice than in point-of-sale cooked rice (P or = 10(4) CFU/g), B. cereus (> or = 10(4) CFU/g), and E. coli (> or = 10(2) CFU/g) were present in 7%, 2%, and 9% of precooked stored samples, respectively, compared to 2%, 0.5%, and 1%, respectively in point-of-sale samples. Although final heating at the point of sale reduces the levels of microorganisms present in rice it will not inactivate the B. cereus emetic toxin if present. Rice from Indian premises was of poorer Microbiological Quality than that from Chinese and other premises. Although most point-of-sale cooked rice samples (94%) were of an acceptable Microbiological Quality, evidence from this study indicates that the Microbiological Quality of cooked rice sold from certain outlets in the UK is of concern.
Bridgshe Hardy - One of the best experts on this subject based on the ideXlab platform.
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Impact of Rearing Conditions on the Microbiological Quality of Raw Retail Poultry Meat
Journal of food science, 2013Co-Authors: Bridgshe Hardy, Nate Crilly, Sean Pendleton, Ana Andino, Audra Wallis, Nan Zhang, Irene HanningAbstract:There is a gap in knowledge of Microbiological Quality in raw chicken products produced by nonconventional methods and no studies have reported the Microbiological Quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the Microbiological Quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 retail outlets in Knoxville, Tenn., U.S.A. A total of 100 raw broiler chickens organically (n = 50) and 50 raw turkey carcasses consisting of 3 brands reared either conventionally (n = 25) or organically (n = 25) were evaluated. The FDA BAM protocol for rinsing poultry carcasses was used to enumerate of aerobic bacteria, Campylobacter, and Staphylococcus spp., and for qualitative analysis of Salmonella. Organic chickens from one brand had the highest average counts of aerobic bacteria, Staphylococcus spp. and Campylobacter (4.8, 4.8, and 4.7 Log10 CFU/mL rinsate, respectively) while the other organic brand had the lowest average counts (3.4, 3.3, and 3.1, respectively) of all 4 brands evaluated. The organic turkeys had the highest average counts of these same bacteria (4, 3.9, and 3.8, respectively) compared to the 2 brands of conventional turkeys evaluated. Salmonella (5% prevalence) was isolated only from organic chickens and turkeys. From these data, it appears that the Microbiological Quality of the raw product was not dependent on rearing conditions and, thus, it cannot be assumed that organic raw poultry is safer than conventionally raised poultry in terms of Microbiological Quality. Practical Application Our data support other published studies demonstrating that organic and free-range pasture chickens are not superior in terms of Microbiological Quality. In addition, our study examined organic turkeys, which has not been previously studied, and also found raw organic turkey meat does not have improved Microbiological Quality compared to conventionally raised turkeys. Thus, the data collected in this study implies that Microbiological Quality of raw chicken and turkeys is not a function of production and rearing practices and that raw organic chicken and turkey products should not be considered safer in terms of Microbiological Quality.
