IAFP 2009 Program Book and Abstract Book - AB141

P2-100 Isolation and Identification of Gas-producing Yeasts from Maraschino Cherries YINFA ZHANG, Lei Zhang, Annemarie L. Buchholz and Elliot T. Ryser Michigan State University, Food Science and Human Nutrition, East Lansing, MI, USA Introduction: Production of maraschino cherries is a time-consuming and complex process that includes long-term brine storage of the picked fruit, followed by pitting, leaching and reintroduction of various preservatives in cherry syrup followed by bottling. Gas production of unknown origin is an occasional quality defect observed in jars of maraschino cherries. Purpose: This study was designed to isolate and identify specific yeasts responsible for gas production in maraschino cherries. Methods: Twenty-eight commercial maraschino cherry syrup samples were collected late in the production process and examined for yeasts by enriching in Carbohydrate Purple Broth containing 1% high fructose corn syrup or corn syrup (pH 6.18-6.52), 50% aqueous cherry syrup (pH 3.66-3.81), and 50% cherry syrup diluted 1:1 in Trypticase Soy Broth containing 0.6% yeast extract (Cherry:TSB-YE; pH 6.19-6.66). Yeasts were isolated on Trypticase Soy Agar containing 0.6% Yeast Extract (TSA-YE), deMan-Rogosa-Sharpe Agar (MRS), and Potato Dextrose Agar (PDA) (48 h/28°C). Gas production from selected isolates was confirmed in the previous enrichment media using Durham tubes, with each yeast isolate biochemically identified with API 20 C AUX test strips. Results: Twelve of the 28 samples yielded gas-producing yeasts, regardless of the media used, with the greatest level of gas production seen in Cherry:TSB-YE. Based on colony morphology and results from the API 20 C AUX test strips, 10 isolates were identified as Candida krusei/inconspicua with one isolate each identified as Candida magnoliae and Candida lusitaniae/famata. C. krusei/inconspicua and C. magnoliae only grew on PDA and MRS, whereas C. lusitaniae/famata grew only on all three plating media. Significance: This is the first report of yeasts being responsible for gas production in maraschino cherries. Having identified these gas-producing yeasts, an appropriate intervention strategy such as thermal pasteurization can potentially be developed to eliminate this quality defect in maraschino cherries. P2-101 Parent Attitudes and Self-reported Handling of Powdered Milk Formula: Implications for Microbiological Safety and Education ELIZABETH C. REDMOND and Christopher J. Griffith University of Wales Institute Cardiff, Cardiff School of Health Sciences, Cardiff, United Kingdom Introduction: Methods used to prepare and store reconstituted powdered infant formula (PIF) have important microbiological implications for safety. Recommended procedures in the home may be achieved by parents equipped with adequate/correct knowledge, positive attitudes and motivation to implement desired behaviors that can minimize microbial risks. Purpose: This study determines attitudes, risk perceptions and self-reported behaviors related to preparation and storage of PIF inside and outside of the home. Methods: Structured face-to-face interviews of 200 parents were undertaken in hall-tests in England and Wales, using a Computer-Assisted-Personal-Interviewing technique. Quota controls on age groups and socioeconomic-grading were applied, and the sample was found to be representative of parents who feed their infant with PIF at least once a day. Results: Findings indicated that methods parents use to prepare PIF are variable. Fifty-two percent of parents reported feeding their infant immediately after reconstitution of formula. However, large proportions (> 35%) of parents prepared feeds in advance of use, a practice perceived to be acceptable by 58% of the sample. Other malpractices reported included storage of feeds at room temperature until required (12%) and reheating feeds more than once (3%). Barriers for implementation, specific methods used for cooling and reheating feeds with reported lengths of time will be discussed within the context of microbial safety. The majority (97%) of parents believed they had full responsibility and full control of hygiene and safety when preparing PIF for their infant; smaller proportions of parents (44 to 73%) believed that ‘other parents’, day-nursery staff and hospital staff had the same level of responsibility (63 to 82%) and control (44 to 73%). Ninety percent of parents believed there was a very low risk of infant illness after feeding reconstituted PIF they had prepared; risk of illness was perceived to be greater if feeds were prepared by ‘other parents’, day-nursery staff and hospital staff. Significance: Findings from this study will help the development of targeted information that address the microbial risks of preparation and storage of powdered infant formula. P2-102 Food Safety Auditing: An Evaluation of Auditor Variability between High and Low Risk Products DAVID C. LLOYD University of Wales Institute, Cardiff, Cardiff, United Kingdom Introduction: Variability in auditor performance continues to undermine the validity of internationally accredited food safety standards. Minimal research has been undertaken in establishing variation between food auditors applying the same standard to different food groups. Purpose: Previous research has indicated variation in auditor performance. This research focuses on auditor variability in an accredited standard BRC which should not be affected by high/low risk product status. Methods: Based on 100 audits, ten auditors who undertake audits for high and low risk food products were identified. All had similar career backgrounds and the last ten audits undertaken by each auditor for high and low risk products were analysed to establish trends in non-conformances. A questionnaire was also developed to establish the auditors approach to auditing both high and low risk product types. Clauses analysed were not product specific, e.g., pest control, glass control. Abstract Book — 141 Poster

IAFP 2009 Program Book and Abstract Book

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