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Temperature Abuse (temperature + abuse)
Selected AbstractsDETERMINATION OF HISTAMINE AND BACTERIAL ISOLATION IN MARLIN FILLETS (MAKAIRA NIGRICANS) IMPLICATED IN A FOODBORNE POISONINGJOURNAL OF FOOD SAFETY, Issue 3 2010H.C. CHEN ABSTRACT An incident of foodborne poisoning causing illness in seven victims due to ingestion of marlin fillets occurred in August, 2008, in Kaohsiung City, southern Taiwan. The two suspected marlin samples contained 47.8 and 43.5 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. Given the allergy-like symptoms of the victims and the high histamine content in the suspected marlin samples, this foodborne poisoning was strongly suspected to be due to histamine intoxication. Two histamine-producing bacterial strains capable of producing 3.10 ppm and 4.20 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l -histidine (TSBH) were identified as Bacillus subtilis by 16S rDNA sequencing with polymerase chain reaction amplification. However, major histamine-forming bacteria might have been killed during the preparation of fillets before serving and these two B. subtilis isolates might not be the main contributors to histamine accumulation in suspected fillets. PRACTICAL APPLICATIONS Based on the finding that high contents of histamine (>40 mg/100 g) were detected in the suspected marlin samples, we speculate the temperature abuse of the fillets before cooking contributed to the presence of high histamine levels in marlin fillets and resulted in foodborne poisoning. Although two histamine-producing Bacillus subtilis strains were isolated from suspected fish samples, both might not to be the main contributors to histamine accumulation because of low histamine production. These results re-emphasize proper handling temperature for seafoods and offer an important awareness which Makaira nigricans fillets could become a hazardous food item in causing histamine poisoning even though no quality deficiency was observed on the fillets. [source] AEROBIC PLATE COUNTS OF PHILIPPINE READY-TO-EAT FOODS FROM TAKE-AWAY PREMISESJOURNAL OF FOOD SAFETY, Issue 2 2005MA. PATRICIA V. AZANZA ABSTRACT The Aerobic Plate Counts (APCs) of some Philippine ready-to-eat (RTE) foods from take-away premises were established for the first time within the context of using the information for the development of Philippine microbial guidelines for RTE foods. The calculated APCs for most of the RTE foods analyzed in the study were ,,10,5 cfu/unit of food sample. Among the reasons cited to explain higher APC values were: use of raw ingredients for the final product, temperature abuse during vending, inadequate cooking and use of leftovers. It was recommended that the generally acceptable microbial guideline value for APC of RTE foods set at <,105 cfu/unit be adapted locally until more precise microbial criteria for this food type could be developed through an appropriate scientific process. [source] EFFECT OF RAPID COOLING ON THE GROWTH AND PENETRATION OF SALMONELLA ENTERITIDIS INTO EGG CONTENTSJOURNAL OF FOOD SAFETY, Issue 4 2002HAIQIANG CHEN ABSTRACT Shell eggs were inoculated internally with approximately 10 cells of Salmonella enterica serovar enteritidis (S. enteritidis) and subjected to three different cooling treatments. Eggs were cooled from an initial temperature of 27C to approximately 7.2C. After cooling, eggs were stored at approximately 7.2C for 36 days, or stored at 5.7,9.5C for 30 days plus 6 days at 37C to simulate temperature abuse. Rapid cooling and subsequent storage of eggs at approximately 7.2C inhibited the growth of S. enteritidis in eggs. Slow cooling, and/or temperature abuse promoted growth of S. enteritidis in eggs. The penetration study indicated that rapid cooling and subsequent storage at 7.2C for 30 days did not affect the penetration of S. enteritidis into egg contents. The S. enteritidis isolated from the eggshell with shell membranes was significantly higher (P < 0.05) than from the internal egg contents, indicating that most of the S. enteritidis cells were trapped within the shell pores and/or shell membranes. [source] EFFECT OF STORAGE TEMPERATURE ON HISTAMINE FORMATION IN SARDINA PILCHARDUS AND ENGRAULIS ENCRASICOLUS AFTER CATCHJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2007PIERINA VISCIANO ABSTRACT Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus. PRACTICAL APPLICATIONS Time experiments were conducted to quantify the histamine formation in scombroid species at two different temperatures. The first assay (24 h, 25C) could reproduce the modality of sale adopted by fishermen or retailers in summer on the one hand, and the maintenance at ambient temperature of semipreserved sardines or anchovies during salting and ripening on the other hand. The second experiment (72 h, 4C) was based on the domestic cold preservation of fish before the consumption, which sometimes occurs some days after purchasing. Even if ice storage is recommended, time/temperature abuse conditions often occur in the fish merchandising chain. The results of this research showed that high histamine concentrations could be found in the analyzed species not only at an abused temperature, but also at a common storage temperature of fish at home. [source] | ||||||||||