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Assessment of the efficiency of SimPlate™ total plate count color indicator (TPC CI) to quantify mesophilic aerobic microorganisms in pasteurized milk BJM
Nero,Luís Augusto; Beloti,Vanerli; Barros,Márcia de Aguiar Ferreira; Santana,Elsa Helena Walter de; Pereira,Mykel Steffani; Gusmão,Viviane Vieira; Moraes,Luciane Bilia de.
The SimPlate™ TPC CI system is a rapid method to count mesophilic aerobic microorganisms (MAM) in foods, based on the use of resazurine to indicate bacterial growth. Its efficiency in pasteurized milk was evaluated using 142 pasteurized milk samples (38 type A, 43 type B and 61 type C) collected in Londrina, PR. The standard plating method, using Plate Count Agar (PCA) was used for comparison. The plates of both systems were incubated at 35ºC and read after 24h and 48h. The occurrence of false-positive and false-negative wells and the predominant microorganisms in them were also evaluated. The results were compared by simple correlation and mean variance analyses. The correlation (r) and mean variance values were 0.6811 and 0.7583 for the results obtained...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rapid methods; Milk; SimPlate.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100009
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การลดเชื้อ Campylobacter jejuni ในซากไก่ด้วยคลอรีนและโอโซน Thai Agricultural
Panrapee Iamtaeweejarloen; Pravate Tuitemwong; Jirawat Kantakrienwong; Kooranee Tuitemwong.
Objectives of this study were to investigate the process sensitivity to Campylobacter spp. and to assess the reduction efficiency of ozonation and chlorination in chilling step of the poultry process using data derived from mCCDA plating and SimPlate MPN methods. Samples of 80 were collected from 4 process steps in the processing plant (scalding, plucking, inside outside washing, and chilling). Numbers of Campylobacter spp. on mCCDA at the respective steps were 3.35, 3.20, 2.68 and 0.20 logCFU/ml, while the SimPlate MPN had 2.54, 2.48, 2.31 and 0.84 log CFU/ml, respectively. Chilling is the most sensitive process to reduce the number of bacteria on both media. Chlorination at 1.5 ppm reduced Campylobacter spp. by 97.46% and 58.62% on mCCDA and SimPlate...
Tipo: Collection Palavras-chave: Poultry process; Ozonation; Campylobacter spp.; MPN; Sensitivity; Chlorination; MCCDA; SimPlate; ไก่สด; การผลิตเนื้อไก่; คลอรีน; โอโซน; การลดเชื้อแบคทีเรีย; ความไว; การลดอุณหภูมิซาก.
Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5234
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