Caracterización de la calidad de algunas bolognas en México: I. Evaluación quimica y microbiológica / Quality characterization of different brands of bologna in Mexico: I. Chemical and microbiological evaluation

El Estado de Sonora es uno de los principales productores de carne porcina y bovina en Mæexico, lo que proporciona grandes perspectivas de industrialización de tales materias primas. En el trabajo objeto del presente artículo, se determinó un consumo total de productos cárnicos (jamones, salchichas, bolognas, tocino, chorizo y otros) en Sonora, de 403.69 ton/mes. De ese total, el producto cárnico de mayor consumo estatal resultó ser la bologna (conocida regionalmente como bolonia), convirtiéndose así en el tema de estudio. Se realizaron evaluaciones químicas y microbiológicas a las marcas comerciales de bolonia de mayor distribución. Esas evaluaciones incluyeron determinaciones de humedad, proteína, cenizas, nitritos, fosfatos, ácido benzoico, recuento mesofílico en placa, número más probable de coliformes, Staphylococcus aureus - coagulasa positiva - y Salmonella sp. Los resultados de los análisis químicos revelaron que ninguna de las marcas cumple con las normas establecidas, principalmente en lo referente a niveles de proteína, carbohidratos, fosfatos y ácido benzoico. Con respecto a los que excedían las normas, las determinaciones de recuento mesofílico aeróbico en placa y número más probable de coliformes, se obtuvieron grandes variaciones, aún dentro de una misma marca. Sólo una de ellas acusó Staphylococcus aureus, y en ninguna se encontró la presencia de Salmonella sp

Botulism in Alaska, 1947 through 1974. Early detection of cases and investigation of outbreaks as a means of reducing mortality.

Since 1947, there have been 21 outbreaks of botulism in Alaska, involving 46 people with 13 deaths (28% fatality). In the last six months of 1974, there were four outbreaks. With one exception to date, type E toxin was involved in all outbreaks for which laboratory confirmation has been obtained, and in all instances, Eskimo and Indian foods were the source. Clinical signs and symptoms of nausea and vomiting, dysphagia, diplopia, dilated pupils, and dry throat occurred with great frequency, forming a diagnostic pentad. We recommend that treatment include close medical supervision, supportive care, and the use of antitoxin, cathartics, and possibly, penicillin. The source of an outbreak must be determined to prevent further cases. Only prompt recognition, therapy and epidemiologic investigation can reduce the death toll from botulism.

Enzymatic detection of the growth of Staphylococcus aureus in foods.

A specific method has been developed for the extraction and measurement of staphylococcal nuclease in foods in which Staphylococcus aureus has grown. The method was used to compare staphylococcal growth with nuclease production in foods under varying conditions of temperature, aerobiosis, and competition from other microorganisms. It was concluded that the nuclease is produced under any conditions that permit growth of S. aureus, and little or no interference with the test was encountered either from mixed, natural populations or from a variety of pure, laboratory cultures. Nuclease and enterotoxin A production were shown to vary in synchrony for the 234 (Casman) strain of S. aureus, and the sensitivity of the enzymatic detection of nuclease was comparable to the sensitivity of serological detection of enterotoxin A. It was found that 15 min at 121 C was required to reduce the nuclease activity in slurries of contaminated ham below the level present in the unheated slurry. The extraordinary heat resistance of the nuclease permits its detection even in foods heated subsequent to the growth of S. aureus. The nuclease analysis requires about 3 hr to complete and requires no unusual equipment or reagents.