1
|
Karuppuchamy V, Heldman DR. Evaluation of air impingement for dry-cleaning nonfat dry milk residues on a stainless-steel surface. J Food Sci 2024; 89:1143-1153. [PMID: 38193188 DOI: 10.1111/1750-3841.16912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/26/2023] [Accepted: 12/16/2023] [Indexed: 01/10/2024]
Abstract
The use of air jet impingement to remove residues from surfaces in food manufacturing operations offers an alternative to the use of water and liquid cleaning agents. During this investigation, air impingement was used to remove nonfat dry milk (NFDM) residues from a stainless-steel surface. The influence of the water activity (aw ) of the residue, the time after the residue reached an equilibrium water activity, and the thickness of residue at the time of removal from the surface have been investigated. All three factors had a significant effect on the time for removal. An increase in the water activity, the time at equilibrium, the sample thickness, or a combination of all three resulted in an increase in the time required to remove the deposits. Visible changes in the structure of deposits were observed as NFDM samples equilibrated to water activities above 0.43. NFDM residues with water activities less than 0.33 were removed within 1 s of using air impingement regardless of wall shear stress. When the water activities were greater than 0.50, the thickness of deposit was greater than 1 mm, and the time after reaching an equilibrium water activity was over 7 days, more than 5 min of air impingement with wall shear stress over 9.48 Pa was required to remove the residue. The results from these experiments indicated that air impingement has the potential to provide effective cleaning in manufacturing facilities for low-moisture foods. PRACTICAL APPLICATION: The introduction of water in low-moisture food environments is often undesirable due to the possibility of pathogenic microorganism growth. The normal cleaning operations in the food industry use water as a cleaning agent. This study evaluates the application of air impingement technology as a dry-cleaning method.
Collapse
Affiliation(s)
- Veeramani Karuppuchamy
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Dennis R Heldman
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
| |
Collapse
|
2
|
|
3
|
Thatcher FS. The Microbiology of Specific Frozen Foods in Relation to Public Health: Report of an International Committee. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1963.tb04778.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
4
|
Bennett RW. Staphylococcal enterotoxin and its rapid identification in foods by enzyme-linked immunosorbent assay-based methodology. J Food Prot 2005; 68:1264-70. [PMID: 15954720 DOI: 10.4315/0362-028x-68.6.1264] [Citation(s) in RCA: 114] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The problem of Staphylococcus aureus and other species as contaminants in the food supply remains significant on a global level. Time and temperature abuse of a food product contaminated with enterotoxigenic staphylococci can result in formation of enterotoxin, which can produce foodborne illness when the product is ingested. Between 100 and 200 ng of enterotoxin can cause symptoms consistent with staphylococcal intoxication. Although humans are the primary reservoirs of contamination, animals, air, dust, and food contact surfaces can serve as vehicles in the transfer of this pathogen to the food supply. Foods may become contaminated during production or processing and in homes or food establishments, where the organism can proliferate to high concentrations and subsequently produce enterotoxin. The staphylococcal enterotoxins are highly heat stable and can remain biologically active after exposure to retort temperatures. Prior to the development of serological methods for the identification of enterotoxin, monkeys (gastric intubation) and later kittens (intravenous injection) were used in assays for toxin detection. When enterotoxins were identified as mature proteins that were antigenic, serological assays were developed for use in the laboratory analysis of foods suspected of containing preformed enterotoxin. More recently developed methods are tracer-labeled immunoassays. Of these methods, the enzyme-linked immunosorbent assays are highly specific, highly sensitive, and rapid for the detection of enterotoxin in foods.
Collapse
Affiliation(s)
- Reginald W Bennett
- U.S. Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA.
| |
Collapse
|
5
|
KADAN RS, MARTIN WH, MICKELSEN R. Effect of ingredients use in condensed and frozen dairy products on thermal resistance of potentially pathogenic staphylococci. Appl Microbiol 1998; 11:45-9. [PMID: 14030057 PMCID: PMC1057936 DOI: 10.1128/am.11.1.45-49.1963] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
A cell suspension of Staphylococcus aureus (196E) was injected into raw skim milk which contained different concentrations of sugar, serum solids, fat, stabilizers, and emulsifiers. The ingredient samples were exposed for the desired length of time in a constant-temperature water bath (60 C). Standard plate counts were made, and the number of surviving organisms was determined. Regression coefficients for each ingredient concentration were calculated and plotted against the per cent ingredient concentration to give an indication of protective action. Analyses of variance were conducted on bacterial counts to test the protective action of each ingredient. A comparison of the number of survivors in different sugar concentrations showed that with up to 14% sugar all the organisms were killed within 30 min. In sugar concentrations above 14%, the number of survivors increased regularly with each increase in sugar concentration up to 57%, which was the maximum used. In concentrations of serum solids above 9%, some organisms survived 35 min of heat treatment. Butter fat, stabilizer, and emulsifier did not offer any protective action in the concentrations observed.
Collapse
|
6
|
METTLER AE. Present day requirements for effective pathogen control in spray dried milk powder production. INT J DAIRY TECHNOL 1994. [DOI: 10.1111/j.1471-0307.1994.tb01529.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Harvey J, Gilmour A. Isolation and identification of staphylococci from milk powders produced in Northern Ireland. THE JOURNAL OF APPLIED BACTERIOLOGY 1990; 68:433-8. [PMID: 2370231 DOI: 10.1111/j.1365-2672.1990.tb02893.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Milk powders (37 samples) from five different processing centres (A, B, C, D and E) were examined for total viable counts, total staphylococcal counts and staphylococcal enterotoxins. All powders from centres A, B and C contained low numbers of total viable bacteria and staphylococci but five from centres D and E had high total and staphylococcal counts. Nine different staphylococcal species were encountered in low count powders with a wide range of species occurring at each of the five centres. Three species (Staphylococcus capitis, Staph, saprophyticus and Staph. cohnii) were found whose natural hosts are humans. High count powders all contained added fat of various types and had a much more restricted staphylococcal microflora in which Staph. saprophyticus and Staph. cohnii predominated. None of 384 staphylococcal strains isolated were found to be Staph. aureus. In addition, no enterotoxins were detected.
Collapse
Affiliation(s)
- J Harvey
- Department of Agriculture, Belfast, Northern Ireland
| | | |
Collapse
|
8
|
Abstract
Behavior of Staphylococcus aureus strains 100-A, 196-E, 254, 473, 505, and 521 in sweet (18 to 80% milk fat) and neutralized sour cream was studied. Cream was inoculated to contain approximately 10(3) to 10(4) S. aureus/ml, depending on milk fat content, and was incubated at 4, 22, or 37 degrees C. Determinations were made of aerobic plate count, S. aureus count, and pH. When growth in cream exceeded 10(7) S. aureus/ml, enterotoxin analysis was done. Sweet and neutralized sour cream supported growth of all strains of S. aureus tested. Strains 100-A, 196-E, 473, 505, and 521 grew sufficiently to produce enterotoxin in sweet cream of 18 or 32% milk fat held at 37 degrees C for 18 h or at 22 degrees C for 52 h. Populations of strains 100-A, 196-E, 505, and 521 exceeded 10(6) cells/ml in sweet cream of 36% milk fat held for 18 h at 37 degrees C. Strains 100-A and 521 grew to more than 10(6) cells/ml in sweet cream of 40% milk fat held for 18 h at 37 degrees C. No strain of S. aureus grew to levels associated with detectable enterotoxin production at 4 degrees C within 14 d in any cream. Incubation temperature, milk fat content of cream, and variation among strains influenced the ability of S. aureus to grow and produce enterotoxin.
Collapse
|
9
|
Umoh V, Obawede K, Umoh J. Contamination of infant powdered milk in use with enterotoxigenic Staphylococcus aureus. Food Microbiol 1985. [DOI: 10.1016/0740-0020(85)90006-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
10
|
Olsvik Ø, Myhre S, Berdal BP, Fossum K. Detection of staphylococcal enterotoxin A, B, and C in milk by an ELISA procedure. Acta Vet Scand 1982. [PMID: 6756097 DOI: 10.1186/bf03546806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
|
11
|
Olsvik O, Myhre S, Berdal BP, Fossum K. Detection of staphylococcal enterotoxin A, B, and C in milk by an ELISA procedure. Acta Vet Scand 1982; 23:204-10. [PMID: 6756097 PMCID: PMC8295823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Enterotoxigenic reference strains of Staphylococcus aureus were cultivated in sterile whole and skim milk for 18 h at 37°G. Staphylococcal enterotoxin A, B, and C were detected directly in the milk by an enzyme linked immunosorbent assay (ELISA), sensitive down to 1 ng/ml. Enterotoxins in the range of 1 ng–20 µg/ml milk were detected without any concentration or extraction. Skim and whole milk were almost identical as medium for enterotoxin production.
Collapse
|
12
|
Niskanen A, Koranen L, Roine K. Staphylococcal enterotoxin and thermonuclease production during induced bovine mastitis and the clinical reaction of enterotoxin in udders. Infect Immun 1978; 19:493-8. [PMID: 631886 PMCID: PMC414111 DOI: 10.1128/iai.19.2.493-498.1978] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Enterotoxin A- and C-producing strains of Staphylococcus aureus and partially and extensively purified enterotoxin A were inoculated into the udder quarters of cows. In the course of experimentally induced mastitis caused by the inoculated S. aureus strain, enterotoxin C but not A was detected in the infected udder. Enterotoxin C was observed in mastitic milk samples at very low S. aureus population levels (10(2) to 10(3) colony-forming units per ml). The results suggest that either the synthesis of enterotoxin C is stimulated in vitro or that growth of S. aureus cells in udders was, in fact, higher than the colony-forming unit values indicated. Thermonuclease was shown to be excreted into mastitic milk at a slower rate than was enterotoxin. An inoculation of 1 microgram of enterotoxin A in autogenic milk returned to the udder caused clinical reactions (swelling, palpation sensitivity, and increase in the level of somatic cells) within 6 h.
Collapse
|
13
|
|
14
|
Baird-Parker AC. Symposium on microbial changes in foods. Factors affecting the production of bacterial food poisoning toxins. THE JOURNAL OF APPLIED BACTERIOLOGY 1971; 34:181-97. [PMID: 4327570 DOI: 10.1111/j.1365-2672.1971.tb02277.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
15
|
Tatini SR, Jezeski JJ, Olson JC, Casman EP. Factors influencing the production of staphylococcal enterotoxin A in milk. J Dairy Sci 1971; 54:312-20. [PMID: 4938046 DOI: 10.3168/jds.s0022-0302(71)85835-6] [Citation(s) in RCA: 34] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
16
|
Keogh BP. Reviews of the progress of dairy science. Section B. The survival of pathogens in cheese and milk powder. J DAIRY RES 1971; 38:91-111. [PMID: 5005032 DOI: 10.1017/s002202990001373x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
17
|
Abstract
A dosage of 20 to 25 mug of pure enterotoxin B can produce clinical manifestations of enterotoxemia in man, who seems to be more sensitive than monkey.
Collapse
|
18
|
Abstract
Enterotoxin A production in milk was studied by use of variables of milk quality, initial numbers of enterotoxigenic staphylococci, incubation temperature, and time. In both raw and pasteurized milks having a low total viable count, enterotoxin was detected in minimal incubation times of 6 to 9 hr at 35 C, 9 to 12 hr at 30 C, 18 hr at 25 C, and 36 hr at 20 C, after inoculation with 10(6)Staphylococcus aureus cells per ml. When similar milks were inoculated with 10(4)S. aureus cells per ml, enterotoxin was detected in 12 hr at 35 C, 18 hr at 30 C, 24 to 36 hr at 25 C, and 48 to 96 hr at 20 C. In high-count raw milk, enterotoxin was detected only in samples inoculated with 10(6)S. aureus cells per ml and incubated at 35 C. Generally, a concentration of 5 x 10(7)S. aureus cells per ml of milk was reached before enterotoxin A was detected.
Collapse
|
19
|
McDivitt ME, Huppler PP, Swanson AM. Bacteriological Changes During the Manufacture of Nonfat Dry Milk. J Dairy Sci 1964. [DOI: 10.3168/jds.s0022-0302(64)88809-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
20
|
Smith P, McCoy E, Wilson J. Identification of Staphylococci in Nonfat Dry Milk by the Fluorescent Antibody Technique. J Dairy Sci 1962. [DOI: 10.3168/jds.s0022-0302(62)89479-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
21
|
HOBBS BC. Staphylococcal and Clostridium welchii food poisoning. ROYAL SOCIETY OF HEALTH JOURNAL 1960; 80:267-72. [PMID: 14402137 DOI: 10.1177/146642406008000422] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
|
22
|
|
23
|
|