Effect of Freeze Thaw Cycles Abuse and Refrigerated Thawing on Microbial Quality of Chevon.

Present study was conducted to evaluate the effect of three freeze thaw cycles and refrigeration temperature thawing on microbial quality of chevon. The muscle comprising of Semitendinosus, Semimembranosus and Bicep femoris from chevon carcass were collected from local retailer of Nagpur city in insulated ice box. For freeze thaw cycle study, samples were distributed, weighed, packaged, labeled and transferred to deep freeze (-18 ±2˚C). The frozen chevon samples were thawed at every 5th day by refrigeration method of thawing at (4±1˚C) temperature.The exposed freeze thaw cycles chevon evaluated for microbial quality like Total Plate Count, Psychrophilic Count and E coli count. Freeze thawed chevon was prone to microbial growth as evident from significant increase in total plate count (TPC). However, coliform count decreased after 3rd freeze thaw cycle while psychrophilic count increased significantly. Thus, it could be concluded that chevon exposed to freeze thaw cycle could be acceptable up to 3rd freeze thaw cycle.

Microbiological quality of imported frozen broiler meat in Jordan

Aims: The microbiological quality of broiler meet is of concern to health authorities and industries alike. The presence of pathogenic organisms is a major cause of food borne diseases and high numbers of organisms usually result in meat spoilage. This communication reports on the microbiological quality of imported frozen broiler meat to Jordan prior to distribution in to the market place. Methodology and results: A total of 100 consecutive imported lots of frozen broilers, received at the laboratories of Jordan Food and Drug Administration were included in this investigation. All tests were performed in accordance with United States FDA or ISO recommended procedures. Results indicated that Mechanically Deboned Meet (MDM) was by far the most contaminated, with total plate count ranging between 106 CFU/g. Total coliform count varied between 105 CFU/g. For all other categories of meat (whole carcasses, off bones and cut chicken portions), total plate count was always <103 while total coliform was below 10 CFU/g. Other parameters tested included counts for Escherichia coli, Staphylococcus aureus in addition to Clostridium perfrengens and in all samples; these organisms were recovered in counts below 10 CFU/g. Salmonella species and E. coli O157:H7 were not detected in any sample. Based on the results of this investigation, one lot of MDM failed to comply with specification of total plate count and another failed to pass the criterion of total coliforms. Conclusion, significance and impact study: Results of this investigation suggested that the microbiological quality of imported broiler meat in Jordan was with acceptable microbiological quality in regard to the microorganisms investigated. This is probably due to the strict regulation followed in the kingdom for the registration of exporting companies.

Incidencia de histamina y de bacterias indicadoras de calidad higiénica, en filetes, ruedas y trozos de pescado de especies pelágicas comercializadas en un mercado de pescado de la isla de Margarita (Venezuela) / Incidence histamine and hygienic quality indicators´s bacteria in fillets, slice and pieces pelagic fish´s marketing in one fish´s market of Margarita´s Island (Venezuela)

Se estudió la incidencia de histamina y de bacterias indicadoras de manejo higiénico en filetes, ruedas y trozos de diez especies de pescado en estado fresco, (Euthynnus alletteratus; Caranx latus; Ophisthonema oglinum; Alectis crinitus; Sardinella aurita; Thunnus alalunga; Sarda sarda; Scomberomorus cavalla; Coryphaena hippurus y Xyphias gladius), comercializadas en un mercado de pescado de Isla de Margarita (Venezuela). Según normas COVENIN se enumeraron (UFC g-1) aerobios a 25 y 32 °C, coliformes fecales y Escherichia coli (NMP g-1); histamina (mg/100 g) y pH. También recuentos (UFC g-1) de enterobacterias (ICMSF) y bacterias descarboxiladoras de histidina (Niven y otros). Todos los recuentos de aerobios a 25 °C excedieron el valor m (Log10 = 5,70 UFC g-1) fijado por ICMSF (1986). La prueba r de Pearson indicó que los recuentos a 25 y 32 °C estuvieron altamente relacionados (n = 90; r = 0,89; p < 0,01). E. coli superó en el 76% de las muestras el valor m (Log10 = 1,04 NMP g-1). Las mayores cifras de histamina se detectaron en T. alalunga (promedio 43,5 mg/100 g en uno de tres muestreos); seguido por S. aurita (promedios de 23,7 y 28,0 mg/100 g respectivamente, en dos muestreos). Sólo en muestras de T. alalunga se detectaron olores penetrantes y músculos con elasticidad disminuida. Estos datos y la observación de factores adversos, tales como contacto directo con superficies y utensilios sucios, restos de vísceras, desangrado deficiente, presencia de insectos, utilización de agua no potable y la exposición a temperaturas no apropiadas, reflejan que la manipulación del pescado no fue adecuada. Se recomienda que inspectores sanitarios implementen acciones tendentes a corregir estas deficiencias.

The incidence of histamine and of bacteria that indicate hygienic handling of fillets, slices and pieces of ten pelagic fresh fish (Euthynnus alletteratus; Caranx latus; Ophisthonema oglinum; Alectis crinitus; Sardinella aurita; Thunnus alalunga; Sarda sarda; Scomberomorus cavalla; Coryphaena hippurus and Xyphias gladius), sold in a fish market at Margarita Island (Venezuela) was assessed. According to COVENIN´s norms, total aerobic plate count (FCU g-1) at 25 and 32 °C; fecal coliforms and Escherichia coli (MPN g-1); histamine (mg/100 g) and pH were measured. Also, members of the Enterobacteriaceae family (FCU g-1) and histamine producing bacteria were counted, according to ICMSF and Niven et al respectively. All total aerobic plate count at 25 °C surpassed the m number (Log10 = 5.70 CFU g-1) established by ICMSF (1986). The Pearson test (r) showed that bacteria total counts at 25 and 32 °C were highly related (n = 90; r = 0.89; p < 0.01). E. coli exceeded in 76% of samples the number (Log10 = 1.04 MPN g-1). Histamine biggest numbers were detected in T. alalunga (average 43.5 mg/100 g in one of three samplings), followed by S. aurita (averages of 23.7 and 28.0 mg/100 g respectively, in two samplings). Only in T. alalunga samples were penetrating odors detected and muscles with reduced elasticity. This data and the adverse factors observed, such as: fish in direct contact with dirty areas and utensils, leftover viscera, faulty bleeding, presence of insects, use of non potable water and the exposition of fish at inappropriate temperatures, revealed the handling of fish was not suitable. It is recommended that sanitary officers carry out actions necessary to correct these deficiencies.

Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at 4degrees C for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.