Safety evaluation of sous vide-processed ready meals.

AIMS: To assess survival, growth and toxin production of spore-forming bacteria in sous vide products exposed to a relatively high heat treatment. METHODS AND RESULTS: During a three-year period, 2,168 sous vide-processed, commercially available ready-made meals with a shelf life of 3-5 weeks were examined. The products were stored at 4 degrees C for the first 1/3 and at 7 degrees C for the remaining 2/3 of their shelf life period. Three-fourths of the samples had less than 10 bacteria per gram the day after production, and none had more than 1,000. Similar numbers were found at the end of the shelf life when stored as described above. At abuse temperature (20 degrees C), the number of bacteria increased to 10(6)-10(7) cfu g(-1) 7 d after production. A total of 350 isolates of Bacillus spp. were collected, but no Clostridium strains were detected. Only 11 of the 113 tested strains were able to grow at 7 degrees C in broth, and none of the psychrotrophic strains were able to produce substantial amounts of toxins causing food poisoning. CONCLUSION: The health risk of these products is small as long as the temperature during storage is low. For microbial testing of the end products, traditional plating will suffice.

Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories.

Visible mould from 225 blocks of the Norwegian semi-hard cheeses Jarlsberg and Norvegia from four factories were subcultured and identified. Altogether 23 different fungal species were detected. The two most important contaminating species were Penicillium commune and P. palitans, constituting 21.4% and 17.9% of the total isolates, respectively. The other dominating contaminants were P. roqueforit spp. roqueforti, Geotrichum candidum, P. solitum and P. crustosum. These species, together with P. commune and P. palitans, represented 80.9% of the total isolates. P. commune, P. palitans, P. roqueforti spp. roqueforti and P. solitum were most common contaminants on cheese produced in all four factories, while G. candidum was found to be important on Jarlsberg cheese from only one factory. P. crustosum was one of the dominating species on Norvegia cheese.

Characterization of the bacteriophage B2 of Lactobacillus plantarum ATCC 8014.

Bacteriophage B2 of Lactobacillus plantarum ATCC 8014, isolated in 1971, belonged to Bradley's group B. Electron microscopy revealed an isometric head (110 nm) and a long non-contractile and flexible tail (500 nm) containing about 75 regularly aligned lateral striations. Burst size was 12-14 phages per infectious centre. The latent period for phage development was 75 min and the rise period approximately 90 min. The phage particle contained 5 major proteins. The buoyant density of the phage in CsCl was measured as 1.575 g/cm3. B2 genome was a linear double-stranded DNA molecule of 37 +/- 1% guanosine-cytosine. Its size was 73 kilobase pairs (kbp). Restriction analysis of the genome showed that 4 restriction enzymes (Xba I, Sac I, Bgl II and Sma I) gave single site cuts in the DNA, while Ava I and Sal I formed 2 and 5 cuts, respectively.

Chemical composition of milk from a herd of Norwegian goats.

The chemical composition of Norwegian bulk collected goats' milk from the University herd was analysed during one lactation period (30 weeks, 20 samples during 1983). There was considerable variation in chemical composition during the year. Fat content decreased over the first 4 months of lactation and increased during the mountain pasture period. Protein concentration decreased during the first 4 months, and then increased until the end of lactation. Lactose concentration decreased throughout lactation. Casein nitrogen (casein N) was highest at mid lactation and lowest at the beginning and end of lactation. beta-Lactoglobulin N showed the opposite trend. Citrate content showed a significantly quadratic decrease and total ash content an increase with advancing lactation. Mutual significant correlations between total P, K, Na, Ca and Mg were calculated, and all increased throughout lactation. There was significant positive correlation between concentrations of individual medium-chain fatty acids and stage of lactation. They remained more or less constant during the first part of the lactation, decreased to minima when the goats were on pasture, and increased during the last phase of lactation. Concentration of C16 fatty acid was negatively correlated with C18 and C18:1. Goat flavour intensity score and quality flavour score were highest at mid lactation, and positively correlated with the acid degree value.