Microbiological Quality of Cream-Type Pies During Processing.

In-line samples of crust, filling and topping were collected from pies being prepared by all U.S. firms making frozen cream-type pies for interstate distribution. All firms adhered to Good Manufacturing Practices, as determined by visual inspection. Geometric mean aerobic plate count values were generally low for crust, filling and topping, ranging from 49 CFU/g for topping containing dairy ingredients as it was deposited onto the pie filling to 2400 CFU/g for filling containing dairy ingredients as it was deposited into the crust of the pie. Geometric mean coliform, Escherichia coli and Staphylococcus aureus values were generally lower than the limits of detection, which were 3/g for coliforms and E. coli and 10/g for S. aureus .

Microbiological Quality of Crabmeat During Processing.

Duplicate samples of crab and crabmeat (body meat and claw meat) were collected four times a day for two consecutive days at seven in-line locations (plus finished product claw and body meat) along the processing lines of 47 crabmeat plants located along the Atlantic Ocean and Gulf of Mexico coasts of the United States. All the plants adhered to Good Manufacturing Practice, as determined by visual inspection. Two sanitation inspections and sample collections were conducted at 5-month intervals to reflect seasonal variation. In all, 8,477 in-line samples and 2,459 finished product units of blue crab and crabmeat and 522 in-line samples and 128 finished product units of red crab and Maine crab and crabmeat were analyzed microbiologically. Geometric mean aerobic plate count at 35°C (APC 35) values increased from 1,200 CFU/g before pick to 20,000 CFU/g in the finished product (body meat). For claw meat, APC 35 values increased from 15,000 CFU/g before pick to 24,000 CFU/g in the finished product. Aerobic plate count at 30°C (APC 30) values were consistently higher (2-fold or less) than APC 35 values. Coliform counts in both finished products were ≥19/g in approximately 60% of the units. Coliforms exceeded 500/g in 3.8 and 3.2% of the finished product units for body meat and claw meat, respectively. Geometric mean Escherichia coli counts were <3 for all sample sites and finished products, with only 3.3 and 2.7% of the units showing detectable E. coli for body meat and claw meat, respectively. Geometric mean values for Staphylococcus aureus were 16.8/g for finished body meat and 16.0/g for finished claw meat; approximately 20% of the units of both finished products had S. aureus values >100/g. S. aureus counts increased significantly after picking.

Microbiological Quality of Frozen Breaded Onion Rings and Tuna Pot Pies.

The microbiological quality of precooked or partially cooked frozen breaded onion rings and tuna pot pies was determined by a national sampling at the retail level. The number of units examined and the geometric means for aerobic plate counts at 30 and 35°C, respectively, were 1,590 units of onion rings, 340 and 250/g; tuna pot pies, 1,290 units, 2,400 and 1,600/g. Geometric means for coliform organisms, Escherichia coli and Staphylococcus aureus in onion rings were <3, <3 and <10/g, respectively; those for tuna pies were 5, <3 and <10/g.

Microbiological Quality of Biscuit Dough, Snack Cakes and Soy Protein Meat Extender.

The microbiological quality of refrigerated biscuit dough, nonrefrigerated chocolate-flavored cream- or custard-filled snack cakes, and seasoned or unseasoned textured soy or vegetable protein meat extender was determined by a statistically based national survey at the retail level. For refrigerated biscuit dough, geometric means of aerobic plate counts (APC) and counts of yeasts and molds, coliforms, Escherichia coli and Staphylococcus aureus were 34,000, 46, 11, <3 and <3 microorganisms/g, respectively, and for seasoned and unseasoned meat extender 1,500 and 210 (APC seasoned and unseasoned), <25, <3, <3 and <10 microorganisms/g, respectively. Because of the limited availability of unseasoned meat extender in retail markets, the APC of 210 bacteria/g is not necessarily representative of the country.

Microbiological Quality of Breaded Shrimp During Processing.

Duplicate samples of shrimp or breading materials were collected four times a day for two consecutive days at 12 locations along the processing lines of 33 shrimp-breading firms in the United States during 63 inspections. All firms were using good manufacturing practices. For stock shrimp, the geometric mean aerobic plate count at 35°C incubation (APC 35) was reduced from 2.1 × 106 to 3.3 × 105 colony-forming units (CFU)/g for the frozen finished product. At 35°C, an APC 35 of ≤106 CFU/g was found for 78% of the finished samples. At 30°C incubation, the mean APC was reduced from 7.8 × 106 CFU/g for the stock shrimp to 7.6 × 105 CPU/g for the finished product. Coliform mean counts were virtually static (64 to 83/g) up to the batter-breading steps; however, these counts reached 148 to 160/g at the first batter-breading step and remained constant until the breaded shrimp were frozen. Mean Escherichia coli and Staphylococcus aureus counts were ≤3 and ≤10/g, respectively, for all 12 in-line sampling locations. Salmonella organisms were found in one of 118 finished product samples tested for this pathogen.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters.

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Microbiological quality of five potato products obtained at retail markets.

The microbiological quality of frozen hash brown potatoes, dried hash brown potatoes with onions, frozen french fried potatoes, dried instant mashed potatoes, and potato salad was determined by a national sampling at the retail level. A wide range of results was obtained, with most sampling units of each products having excellent microbiological quality. Geometric mean aerobic plate counts were as follows: dried hash brown potatoes, 270/g; frozen hash brown potatoes with onions, 580/g; frozen french fried potatoes 78/g; dried instant mashed potatoes, 1.1 x 10(3)/g; and potato salad, 3.6 x 10(3)/g. Mean values of coliforms, Escherichia coli, and Staphylococcus aureus were less than 10/g.

Microbiological quality of macaroni and noodle products obtained at retail markets.

The microbiological quality of macaroni and noodle products was determined by a statistically based national survey at the retail level. Geometric means of aerobic plate counts for macaroni and noodle products were 520 and 1,400 per g, respectively. Means for yeast and mold counts were 72 per g for macaroni and 100 per g for noodles. Means for counts of coliforms and Staphylococcus aureus were less than 3 per g for both products. Escherichia coli was not found in macaroni but was present in 0.5% of the noodle samples and ranged from 3 to 93 per g.

Microbiological quality of some spices and herbs in retail markets.

The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.

Microbiological quality of frozen cauliflower, corn, and peas obtained at retail markets.

The microbiological quality of blanched frozen cauliflower, cut corn, and peas at the retail level was determined. At 35 degrees C, mean aerobic plate count (APC) values for cauliflower, corn, and peas, respectively, were 30,000, 6,100, and 4,700 per g; at 30 degrees C, the mean APC values were 45,000, 8,500, and 6,800 per g, respectively. Geometric means for coliform, Escherichia coli, and Staphylococcus aureus counts for all three vegetables were less than 10 per g.

Microbiological quality of dry-milk mixes and milk substitute infant formulas.

The microbiological quality of dry-milk mixes and milk substitute infant formulas at the retail level was determined by a national survey of 1,574 analytical units. The geometric mean values for aerobic plate counts of milk-containing and milk substitute infant formulas were 25 and 52/g, respectively. The mean value for Staphylococcus aureus and for coliform organisms was less than 3/g. Each unit had an Escherichia coli most-probable-number value of less than 3/g.

Microbiological quality of frozen shrimp and lobster tail in the retail market.

The microbiological quality of three frozen shrimp products and frozen lobster tail at the retail level was determined. The number of retail units of the four products examined and the geometric means for aerobic plate counts at 30 and 35 degrees C, respectively, were: 1,464 units of cooked, peeled shrimp--13,000 and 7,200 per g; 1,468 units of raw, peeled shrimp--860,000 and 300,000 per g; 1,300 units of raw, in-shell shrimp--800,000 and 300,000 per g; 1,315 units of lobster tail--140,000 and 42,000 per g. Geometric means for coliform, Escherichia coli, and Staphylococcus aureus counts for all products were < 10 per g.

Microbiological quality of frozen breaded fish and shellfish products.

A survey was made of the microbiological quality of seven frozen, breaded, precooked fish and shellfish products and of frozen, breaded, uncooked shrimp at the retail level. Geometric mean aerobic plate counts per gram (and number of units examined) were as follows: fish sticks, 8,300 (1,539); fish cakes, 5,600 (1,378); crab cakes, 4,900 (1,226); scallops, 1,700 (1,392); clams, 450 (1,384); haddock, 15,000 (1,306); fish in fish and chips dinner, 7,200 (1,485); and uncooked shrimp, 220,000 (1,462). Geometric mean coliform, Escherichia coli, and Staphylococcus aureus counts for all eight products ranged from 1 to 10/g.

Detection of sulfa drugs and antibiotics in milk.

A disc assay method for testing sulfa drugs and antibiotics in milk was developed wherein Bacillus megaterium ATCC 9855 was used as the test organism and Mueller-Hinton agar was used as the test substrate. Incubation was at 37 C for 4 to 5 hr. The test procedure is an improvement over the Bacillus subtilis-Antibiotic Medium No. 1 method, as described in Standard Methods for the Examination of Dairy Products, in that it is sensitive to eight sulfa drugs and to bacitracin without a significant change in sensitivity to eight other antibiotics commonly used for mastitis therapy.