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Coagulase-positive Staphylococcus (coagulase-positive + staphylococcus)
Selected AbstractsOccurrence of coagulase-positive Staphylococci, microbial indicators and physical,chemical characteristics of traditional semihard cheese produced in BrazilINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2009FABIANA R. VIANA Coagulase-positive Staphylococci and microbial indicators of the ,Requeijão do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-positive Staphylococci were found in quantities of up to 9.4 log cfu/g. The coagulase gene was detected in isolates physiologically classified as coagulase-negative. The SEB and TSST-1 toxins were detected. Salmonella spp. were not detected. High levels of total and fecal coliforms (, 210 MPN/g) and moulds (, 6.48 log cfu/g) were found in most samples. The values of physical,chemical parameters and water activity showed the greatest variations. These results suggest a possible risk that this cheese may pose to consumers. [source] Salted and fermented fish processes evaluationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Cecília Riscado Pombo Summary Fish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C). Coliforms, Escherichia coli, Enterococcus spp., coagulase-positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa), sodium chloride and biogenic amines were evaluated. A significant difference in histamine production (P < 0.05) was observed. Escherichia spp., Klebsiella spp, Proteus spp., Shigella spp., Citrobacter spp. and Pseudomonas spp. were isolated. Sodium chloride content varied between 15.65 and 18.87% and no significant difference was observed (P > 0.05). Wa and pH showed significant differences (P < 0.05), with values between 0.71 and 0.75, and 5.54 and 5.93. TVB values varied between 15.1 and 62.1 mg N 100 g,1, showing significant differences (P < 0.05) as well. Worrying levels of histamine were found. Processing method A was found to be the most appropriate for the production of this kind of fish. [source] The bacterial quality of red meat and offal in Casablanca (Morocco)MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 6 2006Nozha Cohen Abstract The present study aimed to evaluate the bacteriological quality of beef (n = 52), lamb (n = 52) and beef offal (n = 52) marketed in Casablanca, Morocco. Meat and offal samples (n = 156), were collected randomly from butcheries, supermarkets, and slaughterhouses. Two sampling periods were considered, one during the hot season and the second one during the cold season. The samples were analyzed for the presence of the following bacteria: Escherichia coli, coagulase-positive Staphylococcus, Clostridium perfringens, Salmonella, and Listeria monocytogenes. Results indicated that counts of the aerobic plate count, and fecal coliforms were particularly high in all the samples analyzed. E. coli, coagulase-positive Staphylococcus and C. perfringens were detected in 37.8, 16, and 4.5% of the meat samples, respectively. Neither Salmonella nor L. monocytogenes were isolated from meat samples. Approximately 26.9% of beef, 34.6% of lamb and 28.8% of beef offal samples contained bacteria above the maximum limits established by the Moroccan regulatory standards for meat and meat products. Seasonality and the distribution location significantly (p < 0.05) affected bacterial populations: the hot season and butcheries appeared to be cases where the highest populations of bacteria in meat were observed. These high levels of microbiological contamination attest the poor hygienic quality of meat and offal, possibly due to uncontrolled processing, storage, and handling of these products. [source] Antimicrobial efficiency and sorbic acid migration from active films into pastry doughPACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2007M. F. A. Silveira Abstract Antimicrobial films of 25 and 70¯m thickness, incorporated with 7 and 3% sorbic acid, respectively, were layered with pastry dough without additive and evaluated for sorbic acid migration and antimicrobial efficiency. Pastry dough containing potassium sorbate layered with low-density polyethylene films (LDPE) was used as a control. The films/pastry sandwiches were stored in LDPE bags at 8 ± 1°C. After 40 days of storage, the dough layered with 25¯m/7% films showed a reduction of 2log cycles in the aerobic mesophilic count; however, there were no significant differences (p , 0.05) for the psychotropic and Staphylococcus spp. counts. For the dough layered with 70¯m/3% films there were reductions of 2 and 1.5log cycles in the mesophilic and psychotropic counts, respectively. In the control dough, the aerobic mesophilic, psychotropic and Staphylococcus spp. counts increased by 1.5, 1 and 2log cycles, respectively. Regardless of the film, the counts of filamentous fungi, yeasts and coagulase-positive staphylococcus were <1.0 ¥ 102CFU/g, whereas the coliform counts at 35 and 45°C, and Escherichia coli were <3.0 ¥ 100NMP/g. The diffusion coefficients of the sorbic acid from the films into the dough had values in the order of 10 -18m2/s. There were no differences (p , 0.05) between migration values among the films. The maximum additive release from the 25¯m/7% film into the dough after 20 days was 0.07%, and from the 70¯m/3% film after 9 days was 0.09%. Both values are below the maximum limit allowed by current legislation. Copyright © 2007 John Wiley & Sons, Ltd. [source] | ||||||||||