Determination of changes in the microbial and chemical composition of Țaga cheese during maturation.

Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process.

Phytochemical Composition and Biological Activity of Berries and Leaves from Four Romanian Sea Buckthorn ( L.) Varieties.

L. is an important source of natural antioxidant and antimicrobial agents. Phytochemical compounds, antioxidant and antibacterial properties of berries, and leaf extracts from four Romanian sea buckthorn cultivars were investigated.

Virulence characteristics of hcp (+) Campylobacter jejuni and Campylobacter coli isolates from retail chicken.

Background: Recently the Type VI secretion system (T6SS), which can play a significant role in bacterial survival and pathogenesis, was reported in Campylobacter spp., having the hcp gene as a key component.

Methods: Campylobacteriosis is associated with the consumption of infected chicken meat.

Prevalence of Campylobacter and Salmonella in raw chicken on retail sale in the republic of Ireland.

To assess the current risks to consumers from Campylobacter and Salmonella in raw chicken products sold in the Republic of Ireland, a retail survey was undertaken to define their prevalence. Samples (n = 510) were analyzed using protocols based on ISO 10272-1:2006 and ISO 6579:2002. Processor codes on pack labels showed that 67% of samples were produced in the Republic of Ireland and 25% in the United Kingdom.

Genotypic characterisation and cluster analysis of Campylobacter jejuni isolates from domestic pets, human clinical cases and retail food.

The genetic similarity of Campylobacter jejuni isolates from pets, compared to human clinical cases and retail food isolates collected in Ireland over 2001-2006 was investigated by cluster analysis of pulsed-field gel electrophoresis (PFGE) fingerprinting profiles. Comparison of the PFGE profiles of 60 pet isolates and 109 human isolates revealed that seven (4.1%) profiles were grouped in clusters including at least one human and one pet C.

Pulsed field gel electrophoresis typing of human and retail foodstuff Campylobacters: an Irish perspective.

Campylobacter enteritis is a zoonosis, an infectious disease transmissible under normal conditions from vertebrate animals to man, presenting a major global public health burden. In this study, Pulsed Field Gel Electrophoresis (PFGE) was employed to identify common genotypes in a collection of 600 Campylobacter isolates in order to investigate if profiles obtained from retail samples of foodstuffs matched genotypes causing illness in the community in Ireland. The Campylobacters were isolated from retail foodstuffs, and cases of gastroenteritis, over the same 20-month period in three population centres in Ireland.

Prevalence of Campylobacter spp. in raw retail poultry on sale in Northern Ireland.

A year-long survey of fresh, retail poultry products on sale in Northern Ireland was undertaken to define the prevalence of Campylobacter spp. by using protocols based on ISO (standard) 10272-1:2006. Incubation at 37 and 42 degrees C was undertaken to increase the diversity of isolates obtained.

Probabilistic model for contamination of egg dishes with Salmonella spp. made from shell eggs produced on the island of Ireland.

A quantitative model was constructed to estimate the probability that a serving of food containing eggs produced on the island of Ireland is contaminated with Salmonella spp. The model is based on the prevalence of contaminated eggs at the time of lay and a set of parameters which describe the pooling of eggs in the home and in catering situations. Both external and internal contamination of the eggs by Salmonella spp.

Qualitative exposure assessment for Salmonella spp. in shell eggs produced on the island of Ireland.

A qualitative exposure assessment for Salmonella in eggs produced on the island of Ireland was developed. The assessment was divided into three main modules (production and packing, distribution and storage, and preparation and consumption), and each of these stages into defined steps in the exposure pathway. In the production and packing stage the initial prevalences of Salmonella in the contents and on the shell of eggs were estimated to be negligible and low respectively.

A comparison of media for the isolation of Arcobacter spp. from retail packs of beef.

In order to determine the most effective protocol for the isolation of Arcobacter spp. from retail packs of beef, three published methods (A, B, and C) were selected. In addition, a modified version of method B was studied (method D).

Prevalence of Salmonella in grade A whole shell eggs in the island of Ireland.

Following the emergence of Salmonella Enteritidis as a widespread contaminant of eggs and the role of eggs in the transmission of human salmonellosis, control measures were introduced to curb the spread of infection. Two approaches to Salmonella control are currently used by egg producers in Ireland, because Northern Ireland producers, like those in the rest of the United Kingdom, widely adopted a vaccination regime, whereas the Republic of Ireland does not permit vaccination but introduced controls based on routine monitoring for specific Salmonella serovars and subsequent culling of infected flocks. To compare the efficacy of these two approaches and determine the prevalence of salmonellae in eggs produced for retail sale in the island of Ireland, a major survey of approximately 30,000 grade A eggs was undertaken.

Prevalence of Arcobacter spp. in raw milk and retail raw meats in Northern Ireland.

A 1-year study was undertaken to determine the prevalence of Arcobacter spp. in raw milk and retail raw meats on sale in Northern Ireland. Retail raw poultry samples (n = 94), pork samples (n = 101), and beef samples (n = 108) were obtained from supermarkets in Northern Ireland, and raw milk samples (n = 101) were kindly provided by the Milk Research Laboratory, Department of Agriculture and Rural Development, Belfast, Northern Ireland.

Determination of the principal points of product contamination during beef carcass dressing processes in Northern Ireland.

To determine the principal points of microbial contamination of carcasses during beef carcass dressing in Northern Ireland, 190 carcasses were sampled by swabbing 1,000 cm2 of the brisket. A detailed survey of one abattoir was initially conducted, with sampling of a total of 100 carcasses immediately after hide removal (H), after carcass splitting (S), and immediately after washing (W) before dispatch to the chiller. The total bacterial counts after incubation at both 22 and 37 degrees C indicated that there was no significant increase in the numbers of bacteria after the first sampling point, H (P > 0.

A comparison of three methods for the isolation of Arcobacter spp. from retail raw poultry in Northern Ireland.

Recent evidence suggests that arcobacters, especially Arcobacter butzleri, are potential foodborne pathogens, but standardized detection methods have yet to be established. A study was undertaken to determine which of three isolation methods was the most effective for the isolation of Arcobacter spp. from fresh raw poultry.

Occurrence of verocytotoxin-producing Escherichia coli in dairy and meat processing environments.

From June 1999 to June 2000, 480 environmental swabs were collected from two abattoirs in Northern Ireland. In addition, from July 1999 to July 2000, 420 samples originating from raw cow's milk were collected from two Northern Ireland dairies. All samples were examined for the presence of verocytotoxin-producing Escherichia coli (VTEC).

Effect of incubation temperature on isolation of Campylobacter jejuni genotypes from foodstuffs enriched in Preston broth.

Preston broth and agar incubated at either 37 or 42 degrees C have been widely used to isolate campylobacters from foodstuffs. The consequences of using either incubation temperature were investigated. Retail packs of raw chicken (n = 24) and raw lamb liver (n = 30) were purchased.

Comparison of eight phenotypic methods for subspecies characterization of thermophilic Campylobacter spp. isolated from pig liver.

Four hundred pork livers from bacon pigs (37 herds) obtained at six pig-processing plants were studied to assess the Campylobacter contamination rate. Deep tissue areas were sampled immediately after evisceration. Approximately 6% of livers were infected with Campylobacter spp.

Impediometric detection of Campylobacter coli.

The rapid automated bacterial impedance technique (RABIT) was examined as a method for the detection of two wild-type isolates of Campylobacter coli in broth media. Both isolates failed to produce a change in impedance that was sufficient for detection in any combination of six nonselective basal broth media, including Mueller-Hinton broth, nutrient broth no. 2, brain heart infusion broth supplemented with yeast extract (0.

Preservation of Vacuum-Packaged Pork Liver Paté by Fermentation.

Fermentation with Lactobacillus plantarum and Pediococcus cerevisiae was evaluated as a natural method of preservation for use in pork liver paté. Addition of both starter strains to a raw meat mix (10 CFU g) lowered the pH to 4.0 in 15 h at 30°C.

Hygienic Quality of Raw Pork and Chorizo (Raw Pork Sausage) on Retail Sale in Mexico City.

A survey of raw pork and a raw fermented pork sausage, chorizo, was undertaken in Mexico City to assess the hygienic quality of these two products on retail sale in a variety of outlets. Total bacterial counts and Enterobacteriaceae counts were determined and the samples were analyzed for the presence of Salmonella spp. Pork sold from refrigerated display cabinets in supermarkets and butchers' shops was of a poor microbial quality similar to that sold in street markets.

Detection and Incidence of Listeria Species in Blended Raw Egg.

In an egg pasteurizing plant, in-line filters removing solids from raw blended whole egg were sampled on a daily basis for 5 months for the presence of Listeria species. Two selective enrichment procedures (the Food and Drug Administration and U.S.

Extending the Shelf-Life of Vacuum-Packaged Pork Liver Paté.

Processing conditions to achieve a minimum shelf life of 1 month at 4°C for a vacuum packaged pork liver paté were defined. Cooking to a core temperature of 70°C and maintaining less than 25% added water prevented spoilage by lactic acid bacteria. Higher added water levels caused spoilage due to greening resulting from the proliferation of Lactobacillus viridescens .

Clostridium perfringens as an Indicator of Hygienic Quality of Depurated Shellfish.

A comparison of the recoveries of Clostridium perfringens , Escherichia coli and Streptococcus faecalis from naturally and artificially contaminated mussels and oysters was made. Only C. perfringens was regularly recovered from naturally contaminated shellfish.