Bacteriological aspects of a hatchery and a meat processing plant in Jamaica

In this thesis, the sanitation and bacteriological aspects of a hatchery and a meat processing plant were examined. The levels of bacterial contamination throughout the hatchery were determined. The microflora of each room of the hatchery and the effect of washing on them was examined by identification of 370 bacterial isolates before and after washing. The effectiveness of the quaternary ammonium sanitizer and other cleaning agents used for washing was examined. The microbiological quality of the hatchery's water supply was also investigated. The results indicate that washing and sanitizing did not affect the gram-negative bacteria although gram-positive bacteria were killed. Pseudomonas, Plesiomonas and Enterobacter therefore dominated the post-washing flora. The water supply of the hatchery was found to be contaminated. It is postulated that the high numbers of these bacteria may reduce the efficiency of the hatchery by causing high chick mortality and infertility due to bacterial contamination. Bacteriological conditions of a frankfurter processing operation in one of the meat processing plants were investigated. The sanitary state of the equipment, packages and workers' hands in the processing plant were examined. Bacterial levels of the meat at various stages of processing and the bacterial population in its environments were determined by identification of 350 bacterial isolates. The effect of processing on the bacterial count in frankfurters and the heat resistance of surviving bacteria after cooking were examined. The cooking/smoking operation of frankfurter production was shown to be ineffective because of poor process control. Sanitation at the plant was poor, resulting in an unsafe product which was contaminated with staphylococci and thermoduric, antibiotic-resistant enterococci. It is highly recommended that regular bacteriological checks on the sanitation programme and the finished product should be undertaken to ensure a safe and high quality product (AU)

The development of the poultry processing industry in St. Catherine with emphasis on the public health aspect

The study revealed the following:- (a) A number of processors were operating without butchers' licences. (b) There were only 20 percent of processors' chickens inspected before slaughter and 40 percent after slaughter. (c) Small processors did not use thermometers to check temperature of scalder and chiller. (d) Out of a total of 375 food handlers there were 27 without certificates. (e) There was an inadequate number of inspectors. (f) The transportation of ready-to-cook poultry meat was unsatisfactory at most of the small processing plants. (h) Pre-operational and post-operational inspections were not done. Operational inspection was done as a routine. (i) There was no moisture or quality control testing programme. Recommendations were made based on the above findings. (AU)

National food and nutrition policy in the Commonwealth Caribbean

For many years the Governments of the Caribbean have made concerted efforts to improve the nutrition of their peoples. Nevertheless, the idea that there should be a coordinated food and nutrition policy at the national level is relatively new. This article discusses what a national food and nutrition policy should be, ways to formulate it, what scope it should have, some ingredients essential for its success, and the government machinery needed to make it work. (AU)

A preliminary qualitative survey of the bacterial flora of restaurants and bakeries in the city of Kingston, Jamaica

A preliminary survey of 53.3 per cent of restaurants and 88.3 per cent of bakeries in Kingston revealed the presence of a wide range of organisms, the majority of which were probably derived originally from the naso-pharynx, skin and intestinal tract of humans. Coagulase positive satphylococci, Esch.coli and Proteus are all agents of food poisoning, and although organisms of the Salmonella group were not found, the mechanism for their spread seemed to be present. A smaller percentage of bakeries was contaminated by naso-pharyngeal organisms and organisms from the skin of man. The picture was the same for enteric organisms with the exception of enterococcus, which occurred in a higher percentage of bakeries than in restaurants (AU)