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Food Protection Trends
Abstracts - February 2004
Strategies to Control Vibrios in Molluscan Shellfish
Comparison of Three Media Used to Estimate Psychrotrophic
Bacterial Counts in Milk
Consumers’ Attitudes toward Open Dating of USDA-regulated
Foods
Strategies
to Control Vibrios in Molluscan Shellfish
L. S. Andrews
Coastal Research and Extension Center, Mississippi Agricultural and Forestry
Experiment Station, Mississippi State University, 2710 Beach Blvd., Suite 1
E, Biloxi, MS 39531
SUMMARY
Pathogenic strains of Vibrio vulnificus and Vibrio parahaemolyticus,
which are natural inhabitants of estuarine environments world wide, are often
transmitted to humans through consumption of raw shellfish that flourish in
the same estuaries. This review discusses the various control strategies
being used to reduce the risk of illness associated with these bacteria. Mitigation
strategies have focused on three main areas: education, natural harvesting controls
and post harvest treatments or processes.
Comparison of Three Media Used
to Estimate Psychrotrophic Bacterial Counts in Milk
A. A. Glueck-Chaloupka and C. H. White*
Department of Food Science and Technology, Mississippi State University,
Mississippi State, MS 39762
SUMMARY
This study was designed to evaluate the suitability of violet red bile agar
without an overlay (VRBA/WO) for the accurate and rapid enumeration of psychrotrophs
in milk. A survey of 36 commercially produced reduced-fat milk samples
was conducted. Samples were plated and evaluated on the day they were collected
from the retail outlet and on the day following a preliminary incubation (PI)
of 18 h at 21oC. Psychrotrophic bacteria counts were determined after incubation
at 32oC and 21oC, on violet red bile agar without an overlay, on standard plate
count agar and on crystal violet tetrazolium agar. Bacterial enumerations were
compared among the three media and the two temperatures. A correlation (r2 =
0.73) was noted between violet red bile agar counts without an overlay and standard
plate counts incubated at 21oC for 18 h. In addition, a strong correlation (r2
= 0.87) was found between the violet red bile agar counts without an overlay
and crystal violet tetrazolium counts incubated at 21oC for 18 h. Violet red
bile agar without an overlay is a viable alternative method for enumerating
psychrotrophic bacteria in fluid milk.
Consumers’ Attitudes toward Open
Dating of USDA-regulated Foods
Sheryl C. Cates,1* Katherine M. Kosa,1 Robert C. Post,2 and
Jeff Canavan2
1-RTI International, 3040 Cornwallis Road, P.O. Box 12194, Research Triangle
Park, NC 27709
2-US Department of Agriculture, Food Safety and Inspection Service, Labeling and
Consumer Protection Staff, 300 12th Street SW, Washington, D.C. 20250
SUMMARY
Open dates on food products help retailers decide how long to display products
for sale (“sell-by” date) or help consumers know by when to purchase or use
products for best quality (“use-by” date or “best-if-used by” date). With the
exception of infant formula and some baby foods, federal regulations in the
United States do not require open dating; thus, for many products consistent
information on product shelf life is not available to consumers. This
study used focus groups to explore consumers’ use and understanding of open
dates and consumers’ attitudes toward a federally mandated open dating system
for US Department of Agriculture (USDA)-regulated foods. Consistent with
previous consumer research on open dating, many of our focus group participants
rely on open dates to determine storage time. However, some participants are
confused by the use of different open date statements. Most focus group participants
enthusiastically support Federal regulations that would require manufacturers
to provide open dates, preferably use-by dates, on all USDA-regulated products.
Although current open dating practices are generally quality based, participants
believe mandatory open dating is necessary to ensure the safety of foods. Regulators
can use the study findings to assist in developing labeling policy for open
dating.
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