Survey of the Bacterial Populations of Bologna Products .

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens.

Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended With Soy Protein After 3 and 10 Days of Refrigerated Storage .

A survey of the microbial populations of 31 samples of ground beef (GB), textured soy protein (TSP), and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was done. Analyses included aerobic plate count (APC), psychrotrophic plate count (PPC), coliform Most Probable Number (CMPN) and plate determinations (CPC), Escherichia coli MPN (EMPN) and plate determinations (EPC), Staphylococcus aureus MPN, and fecal streptococcus plate count. Statistical analyses of data from the enumeration procedures showed significant increases in the total microbial flora after 10 days of storage.

A Survey of Histamine Levels in Sausages .

A survey of 390 sausage samples of nine different types obtained at the retail level revealed the following mean histamine levels on a mg/100 g basis: bologna -0.55, cooked salami -0.83, kosher salami -0.

Microbiological Criteria for Food .

Microbiological criteria can be separated into standards, guidelines and specifications. These criteria are applied to reduce potential health hazards associated with foods and to evaluate food quality. Microbiological criteria must be realistic, enforceable and consistently applied.

Analyst Variation in Doing the Standard Plate Count as Described in Standard Methods for the Examination of Dairy Products .

Five analysts participated in a study to evaluate the following aspects of the 13th edition of Standard Methods for the Examination of Dairy Products (SMEDP): (a) analyst variation in overall Standard Plate Counts (SPC), and (b) analyst duplication of bacterial colony counts on agar places. Each analyst prepared 24 samples of pasteurized, homogenized milk during a successive 8-day period (i.e.

A Bacteriological Survey of Raw Ground Beef .

The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 10 to 8.

Accuracy and Speed in Counting Agar Plates .

To determine the accuracy of colony counts made by analysts, agar plates were photographed. The agar plates and photographs were compared to obtain a true count (photocount) which was used to determine analyst accuracy over selected count ranges. Analyst accuracy was also determined by comparing analyst's counts to the mean of the counts obtained by several analysts ("established standard").

Plate Count Accuracy: Analysts and Automatic Colony Counter Versus a True Count .

Colony counts obtained by (a) analysts and (b) an automatic colony counter (ACC) were compared to a true count obtained through use of photographs. Factors which caused counting dificulties with the ACC were identified. When plates were properly screened, ACC counts were as accurate as those obtained manually; therefore, it is recommended that further study of ACCs be conducted so that consideration may be given to their use in the forthcoming edition of Standard Methods for the Examination of Dairy Products.

Microbial Flora of Preseasoned Comminuted Turkey Meat.

Preseasoned comminuted turkey meat, prepared at the retail level, was examined and revealed the following levels of microbial contamination per gram: mean standard plate count 2.2 × 10, mean coliform plate count 2.0 × 10, Escherichia coli count 8.

A Microbial Survey of Various Fresh and Frozen Seafood Products.

The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 10/g to 9.

Significance of Clostridium perfringens in Processed Foods.

Clostridium perfringens presents a significant public health hazard to consumers of foods which have undergone improper processing or have been improperly handled at some point before consumption. Factors involved in outbreaks of C. perfringens foodborne illness include contamination of food with either spores or vegetative cells of enterotoxigenic strains of C.

Selected Food Microbiological Data Collected through a Computerized Program.

Selected results from a Computerized Food Microbiological Data Collection program are presented. Data are generated by 11 Department of Defense (DoD) laboratories and forwarded to a central location, coded into computer language, and entered into an existing program. As designed, the program is quite flexible, and selected retrievals for special purposes are easily accomplished.

Differential response of rat brown and white adipose tissue to environmental or nutritional stress.

1. In vivo fatty acid synthesis by brown adipose tissue was enhanced in rats exposed to cold (5 degrees C) or altitude (4300 m) for 7 days but was unaltered in rats exposed to heat (35 degrees C) for an equivalent period. In vivo fatty acid synthesis by white adipose tissue was depressed by cold exposure while altitude and heat exposure had no effect.

Cryptosporidiosis in Two Juvenile Rhesus Monkeys.

A coccidium of the genus Cryptosporidium, previously unreported in simians, was observed in two juvenile Rhesus monkeys. The organisms were restricted in one to the epithelium of the common bile, intrahepatic and pancreatic ducts and gall bladder and in the other to the epithelium of the small and large intestines. Epithelial hyperplasia and mucosal inflammation were common histologic features.