INTRODUCTIONSafety includes all other attributes that influence a product’s value to the consumer including negative attributes such as spoilage, contamination with filth, discoloration, off-odors and positive attributes such as the origin, colour, flavour, texture and processing method of the food.Regulation & StandardsFood Safety and Standards Act, 2006(Act No. 34 of 2006).The Meat Food Products Order, 1973Principles for the establishment and application of microbiological criteria for foods (CAC/GL 21-1997)Principles and guidelines for the conduct of microbiological risk assessment (CAC/GL- 30(1999)ISO recently developed the ISO 22000 standard (“Food safety management systems – Requirements for any organization in the food chain”) specifically for food safety management systems.
ISO / CD 13720-Enumeration of Pseudomonas spp.Microbiological Standards prescribed by Government of India S.NO CONTENT STANDARD LEVEL1.Total plate count Not exceeding 107 microorganisms per gram2.Escherichia coli Not exceeding 100 per gram3.
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Salmonella Absent Antimicrobial defense of productsEGGS :ü Shellü Shell membraneü Albumen Shell Conserves water , Mechanical protection Act as Scaffolding for the embryo Property of repel water Provide a barrier to movement of bacteria into the eggShell membrane Made up of Anastomosing fibres having a keratin core and a glycoprotein mantle & they function as bacterial filtres. Both the membranes offer greater resistence to penetration of microbes and the innermost offers the greater resistenceAlbumen Mechanical defense-a)Viscocity of the proteins b)Organisation in albuminous sac Chemical defense – as a medium is unsuited to microbial growth. Alkaline reaction of albumen is not favourable for microbial growth ovotransferrin – major defense against microbial infection & rotting .
S.NOCOMPONENTS of albumen FUNCTION1Lysozyme Lysis of cell walls of bacteria2OvotransferrinChelation of Iron , copper , zinc3AvidinCombination with biotin4OvoflavoproteinCombination with riboflavin5OvomucoidsInhibition of bovine trypsin6OvoinhibitorInhibition of bovine trypsin , alpha-trypsin , fungal proteinaseBIOLOGICAL PROPERTY OF EGGSMICROBIAL CONTAMINATION1) Before Laying : Organism – Salmonella spp Oviduct content & albumen secretion provide barrier against micro-organism Antiperistalsis – may carry foeward the micro-organisms from the cloacaCommon micro-organisms – 1) Micro coccus 2) Bacillus , Pseudomonas 3) Achromobacter 4) Srepto & Staphylococcus2) After Laying : A few eggs will contain small no of microbes at oviposition (Source- vent , nesting material) . Shell – 1,00,000microbes Mostly Gram positive micro cocci ROTTEN EGGS – It contains mixed infections of gram negative bacteria & in few case of gram positive It cause TAINT in hens eggBacteria found in rotten eggs ; Pseudomonas fluorescens Pseudomonas putida Pseudomonas maltophilia Alcaligenes Escherichia AeromonasMOULDSWhiskers – Under humid conditions , the shell is infected with mycelium Pin cushion – Hyphae penetrate the shell pore & then the infected albumen is in a gel state (Dark colour patches / ring) This condition formed in candled eggsChanges occur in egg infected with pure cultureS.
NO ORGANISM TYPE OF ROT1Proteus spp Black rot – type 12Aeromonas liquefaciens Black rot – type 2 3Certain enterobacterersCustard rot4Serratia marcescensRed rot5Pseudomonas maltophiliaGreen rot6Pseudomonas fluorescensPink rot7Pseudomonas putidaFluorescent green rot 8Pseudomonas aeruginosaFluorescent blue rot 9Flavobacterium cytophagaYellow rotPOULTRY MEAT Over 25 genera Pseudomonas – 30.5 % Actinobacter – 22.7 % Flavobacterium – 13.9 % Corynebacterium – 12.7 % Essential feature : 1) Sliminess at outer surface of meat cuts. 2) Visceral taint in New York dressed poultry(Enterococci) 3) Off odour – Due to Pseudomonas Tetrazolium can be used by spray method to assess the microbial activity of poultry surfaces .
Developing of Red pigment due to high microbial activity . As poultry undergoes spoilage , off-odours are generally noted before sliminess Initial growth at surface Reach the tissue under Skin Enter into deep tissues Bringing about incresed hydration of muscle proteins Initial population – 1500 per sq . Cm After processing – 3500 per sq . Cm Spoilage of meat – 1 107 per sq.cmMANAGEMENT PRACTICESanitation – Extend shelf life than improper condition by 3 to 7 daysWashing – 75 % removed by heavy spray of cold water & scrubbing with 2 rows of rubber fingeers Temperature – 20 to 30 c (Spoilage) 0 c (Longer shelf life) Vaccum packaging & CO2 atmosphere storageReference books
