The Prevalence of Campylobacter spp. in Polish Poultry Meat.

The prevalence, count and molecular identification of Campylobacter spp. in Polish poultry meat were analysed. 181 samples of meat from chicken (70), turkey (47), duck (54) and goose (10) were studied. Campylobacter spp. was found in 64% of meat samples. The highest prevalence of this pathogen was detected for duck meat. On average 80% of duck samples were contaminated with Campylobacter spp. The counts of Campylobacter spp. in positive samples remained under ten colony forming units per gram of product in 59% of poultry meat. C. jejuni was more frequently detected in poultry meat than C. coli.

Resistance of bacterial biofilms formed on stainless steel surface to disinfecting agent.

The natural ability of microorganisms for adhesion and biofilm formation on various surfaces is one of the factors causing the inefficiency of a disinfection agent, despite its proven activity in vitro. The aim of the study was to determine the effectiveness of disinfecting substances on bacterial biofilms formed on stainless steel surface. A universally applied disinfecting agent was used in the tests. Bacterial strains: Listeria innocua, Pseudomonas putida, Micrococcus luteus, Staphylococcus hominis strains, were isolated from food contact surfaces, after a cleaning and disinfection process. The disinfecting agent was a commercially available acid specimen based on hydrogen peroxide and peroxyacetic acid, the substance that was designed for food industry usage. Model tests were carried out on biofilm formed on stainless steel (type 304, no 4 finish). Biofilms were recorded by electron scanning microscope. The disinfecting agent in usable concentration, 0.5% and during 10 minutes was ineffective for biofilms. The reduction of cells in biofilms was only 1-2 logarithmic cycles. The use of the agent in higher concentration--1% for 30 minutes caused reduction of cell number by around 5 logarithmic cycles only in the case of one microorganism, M. luteus. For other types: L. innocua, P. putida, S. hominis, the requirements placed on disinfecting agents were not fulfilled. The results of experiments proved that bacterial biofilms are resistant to the disinfectant applied in its operational parameters. Disinfecting effectiveness was achieved after twofold increase of the agent's concentration.

[Sanitary evaluation of water taken from the water supply used by the inhabitants of Lódz]. / Ocena stanu sanitarnego wody z popularnych wsród mieszkancow lodzi ujec wodnych.

The aim of the work was the microbiological evaluation of water taken from the popular water intakes used by the inhabitants in Lódz. The examination of water was performance directly after sampling, after 48 hours of the storage at temperature 0-4 degrees C and also after the storage at the room temperature. The microbiological examinations of water in the aspect of detection of majority of microbes were conducted using membrane filtration method. Among 13 evaluated samples 11 were qualified to direct consumption. After 48 hour storage at 0-4 degrees C temperatures and at the room temperature an increase of bacterial contamination was observed--especially bacteria growing at temperature 22 degrees C and the higher. The presence of fungi was detected in the evaluated water. In 3 samples the mould count was exceeded 1.5 x 10(2) cfu/ml. During the storage of water the increase of fungi population was not observed.

[Assessment of microbiological quality of minced meat designed for retail sale]. / Ocena jakosci mikrobiologicznej miesa mielonego przeznaczonego do sprzedazy detalicznej.

In the years 2000-2001 eighty nine portions (445 samples) of minced meat (beef and pork, beef, pork, veal, turkey) produced by supermarkets and other meat producers from Lódz and around Lódz were examined to check if they meet the standard requirements of PN-97/A-82009 and PN-97/A-82009/A1. The following parameters were determined according to PN-94/A-82055: the total number of microorganisms, most probable number of Escherichia coli, enumeration of Staphylococcus aureus and detection of Salmonella. In addition the presence of Listeria was determined in 25 g of examined meat. The examination showed that 36 (40.4%) portions of minced meat did not meet the requirements of standards mainly because the number of most probable number of E. coli exceeded the norm values.