Bacteriological survey of the blue crab industry.
During sanitation inspections of 46 crabmeat processing plants on the Atlantic and Gulf Coasts, 487 samples of whole crabs immediately after cooking, cooked crabs after cooling, backed or washed (or both) crab bodies and whole crab claws, as well as 1,506 retail units of finished product were collected and analyzed bacteriologically. The 1,506 retail units (1-lb [373.24-g] cans) included 518 cans of regular (special) meat, 487 cans of claw meat, and 501 cans of lump meat. Statistical analyses showed that crabmeat from plants in Mississippi, Louisiana, and Texas had higher counts in 19 of 24 cases for the four bacteriological indices than crabmeat from plants located along the Atlantic Coast and the Gulf Coast of Florida. Aerobic plate counts of retail units collected from a previous day's production were significantly higher than those collected on the day of inspection. Regular crabmeat had consistently higher aerobic plate counts than claw or lump meat. When the product was handled expeditiously under good sanitary conditions, the bacteriological results were significantly better than the results from plants operating under poor sanitary conditions. Crabmeat produced in plants operating under good sanitary conditions had the following bacteriological content: (i) coliform organisms average most-probable-number values (geometric) of less than 20 per g; (ii) no Escherichia coli; (iii) coagulase-positive staphylococci average most-probable-number values (geometric) of less than 30 per g in 93% of the plants; (iv) aerobic plate count average values (geometric) of less than 100,000 per g in 93% of the plants, with the counts from 85% of these plants below 50,000 per g.
Bacteriological Survey of the Frozen Prepared Foods Industry
During sanitation-inspections of 29 potato-processing firms, 2,544 finished product units and 1,654 samples were collected and analyzed bacteriologically. The results of the bacteriological examination of finished French fries, fried potato cylinders, and dehydrated potatoes usually did not reveal the conditions of cleanliness under which they were produced. This was most likely due to the lethal effect of the terminal fry to which the French fries and potato cylinders are subjected, and because of the lethal effect of the dehydration temperatures used in processing the dehydrated potato products. However, as in most food-processing firms, line samples collected at each processing step reflect sanitary conditions and provide bacteriological support of inspectional evidence of plant insanitation. Most of the frozen stuffed baked potatoes examined were produced under poor sanitary conditions. But because this product is usually processed while hot, bacteriological examination of the finished product did not usually reveal the conditions of cleanliness under which they were produced. Again, inspectional observations were necessary for a full evaluation of the conditions of production. In contrast, frozen potato patties and frozen hash brown potatoes were more likely to reveal the conditions of sanitation under which they were produced as evidenced by the varying bacterial counts.
Production of xylanase by Aspergillus awamori on complex medium in stirred tank and airlift tower loop reactors
Abstract Aspergillus awamori was cultivated on complex medium containing wheat bran as sole carbon source in the precultures as well as in the main cultures in stirred tank and airlift tower loop reactors. The decomposition of the wheat bran particles by α -amylase and xylanase produced by the fungus was investigated by monitoring the enzyme activities, the CO 2 production rate, the concentrations of reducing sugars, glucose, xylose, phosphate and ammonium as well as by applying transmission electron microscopy. By applying synthetic medium in the preculture, the time lag was longer, the growth faster, the xylanase activity higher in the main culture, than by using wheat bran in the preculture. With increasing the stirrer speed the intimate contact between the pellets and the wheat bran was reduced, which caused a decrease of the growth and the xylanase production. By applying ground wheat bran, filamentous mycelium was formed, the growth and the substrate uptake rates increased, but the xylanase production decreased due to the less intimate contact between the fungus and the wheat bran. In the airlift tower loop reactor filamentous mycelium was formed due to the low specific power input. In spite of the high medium viscosity, high xylanase productivity was obtained. With ground wheat bran the particles were completely covered by filamentous mycelium, medium viscosity strongly increased and as consequence the growth and xylanase production decreased.