IAFP 2009 Program Book and Abstract Book - AB142

Results: Eighty percent of auditors felt that they raised more non-conformances that were not product related in highrisk (compared with low risk) food groups. Four hundred fifty-six non-conformances were raised within the research sample. The number of non-conformances (not related directly to product type) was 36% higher in high-risk companies than in low-risk companies. The greatest difference in the number of non-conformances raised was in training, which had 68% higher level of non conformances. Non conformances raised in the maintenance section were 22% higher in low risk product processors than in high risk counterparts. 90% of the companies processing high-risk foods felt that auditors raised more non conformances because of their high-risk status. Significance: Internationally accredited food standards require consistency in delivery to ensure their survival. This research is important in delivering data on variability and recommending corrective actions to minimize this variability. P2-103 Detection of VOCs in Spoiling Pork Using Field Asymmetric Ion Mobility Spectrometry TODD H. SCHROCK University of Tennessee, Food Science, Knoxville, TN, USA Introduction: The spoilage of meat during storage and transportation, due to the growth of bacteria populations, is a problem with obvious consequences. There would be obvious loss to profits to a meat company due to subsequent recalls of product, not to mention the loss of consumer confidence. In an effort to conserve fuel, refrigeration systems on trucks are turned off, exposing the meat to elevated temperatures at which bacteria start to grow. This problem occurs on a daily basis as 8 million trucks per day transport meat across the US. Purpose: Preventing spoilage through appropriate temperature control during transport is highly necessary, as is monitoring meat to detect when it is spoiled. Unfortunately, methods for determining the presence of bacteria can take several days to give results. A rapid method of detection of bacteria is therefore needed. Methods: Field Asymmetric Ion Mobility Spectrometry (FAIMS) was used to monitor the out-gassed volatiles of pork samples incubated at 25°C over a 24-hour period. During this period, adsorbent trap samples were taken for volatile identification. Bacterial APC counts were determined through traditional growth methods in a petri dish in an agar medium. Results: Using FAIMS technology, a change in spectrum occurred after 4 h, indicating that the bacteria were present and of sufficient count to produce a volatile organic compounds. This was then correlated to the bacterial count at this time of log 2.96. Meat is considered spoiled at log 8.5. Subsequently, volatile organic compounds were identified by thermal desorption gas chromatography-mass spectrometry (TD-GC-MS). The VOCs identified showed steady signal increases over time on the GC-MS plots and FAIMS Spectra as the bacteria counts increased. Significance: This method of detection is both simple to use (dock personnel) and gives a result in less than a minute. This will allow meat companies to perform quality control measurements for the presence of bacteria in delivered meat (2000 lb combos). This significantly reduces the liabilities of the meat company and provides protection for the consumer. P2-104 Antimicrobial Potential of Thirty-two Natural Compounds against Common Juice Spoilage Microorganisms (Saccharomyces cerevisiae, Zygosaccharomyces bailli, Z. bisporus) JULIE MCKINNEY, Renee Boyer and Joseph Marcy Virginia Tech, Food Science, Blacksburg, VA, USA Introduction: Yeasts have the ability to cause food and beverage spoilage, leading to millions of pounds worth of economic losses each year. Spores and vegetative cells of most yeasts are easily inactivated by pasteurization; however, consumer demand for natural products has manufacturers striving to produce fresh tasting juices by minimizing the use of heat treatments, which have the potential to alter sensory characteristics and nutritional value. Purpose: By use of a Minimum Inhibitory Concentration procedure (MIC), 32 chemical compounds (alcohols, essential oils and parabens, extracted from natural sources) were screened for their ability to inhibit the growth of Saccharomyces cerevisiae, Zygosaccharomyces bailli, and Z. bisporus in a 10% apple juice medium (AJM), as a model beverage (brought to12% brix with the addition of sucrose, glucose and fructose) for up to 12 weeks. Methods: Fifty microliters of each chemical concentration tested was added in triplicate to AbGene micro-titer test tubes, followed by 950 µl of AJM and 4 µl of yeast inoculum, for a final concentration of approximately 2 log CFU/ml. Tubes were incubated at 30°C and inspected for turbidity daily for the first month and weekly for the last two months. Results: Nine compounds were capable of significantly extending the shelf life of the AJM (P ≤ 0.05) beyond twelve weeks. Spoilage occurred with the remaining compounds, at all concentrations tested, within a week. There were no significant differences observed between the different types of yeast (P ≥ 0.05). Significance: Identification of new antimicrobials for use in the beverage industry could result in reduced product losses and improved product quality for the consumer. P2-105 Evaluation of Four Membrane Filter Materials for Use with 3M™ Petrifilm™ E. coli Coliform Count Plates to Enumerate Escherichia coli in Water Samples ROBERT S. DONOFRIO, Amy Harrison, Robin Bechanko, DeAnn L. Benesh and Cynthia Zook NSF International, Microbiology, Ann Arbor, MI, USA Introduction: The American Public Health Association Standard Method [SM] 9222B for enumeration of Escherichia coli in drinking-water requires filtration of 100 mL water through a membrane filter, followed by plating the filter onto a selective and differential growth medium. 3M Petrifilm E. coli/Coliform Count [EC] plates have global method approvals for use within the food industry, but no method validations for use in drinking or bottled water. Poster 142 — Abstract Book

IAFP 2009 Program Book and Abstract Book

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