How A Bacterial Can Make Any Type Of Meat Go Bad

McCarthy, A.L., Stevens, S.K., & Weber, R.A. Bacillus Cereus Fact Sheet (2013) Food Safety Counsel. Retrieved from http://www.foodsafetycounsel.com/fo

Because E. Coli O157:H7 is found in cattle intestines, a key method to prevent E. Coli O157:H7 contamination is to prevent fecal matter from splattering on the beef.12 However, this was not a priority for the meat processing and feedlot industries, which was focused instead on minimizing costs and maximizing profits. The feedlot sectors held responsibility due to the poor conditions it raised cattle. In order to minimize costs, cattle were kept in “medieval conditions” where they were without clean water and sewage disposal. Because cattle deposit around 50 pound of manure everyday, the result of the poor sanitation conditions is that cattle spend most of the day in their own feces, coating their hides with waste. In addition, the animal feed contained fecal matter from other animals. The meat processing industry further exacerbated this problem through their slaughtering techniques. In order to maximize profits the cattle were slaughtered at high speeds by employees who were increasingly composed of poorly trained, poorly paid, and politically vulnerable immigrant workers. To slaughter the cattle, workers must first remove the cattle’s hide before physically removing its inner organs. However, if the hides are not properly cleaned, pieces of dirt and fecal matter will fall into the meat. Furthermore, if the organs are not removed

Testing the Effects of Bacteria Growth on a Non-Treated Vs. Treated Hand Name: Laura Torres Biology 1407-P Abstract The objective of this experiment was to test the effects of bacteria using a treated hand and an unwashed hand. Two plates of agar and a hand is used to retrieve the bacteria and then placed in a temperature where they can survive. Different types of bacteria are affected by the environment that slow down or increase the growth of these prokaryotes.

During slaughter of animals (cattle or chicken) the meat can be contaminated by C. perfringens bacteria with the animal’s intestinal content or even worse by their feces, therefore; meat has to be cooked properly

Introduction Bacteria growth on the petri dishes can be compared to bacteria growth on food. Bacteria grows on food and takes its nutrients from the food, in the same way that the bacteria in the petri dishes gets its nutrients from the nutrient agar. Also bacteria on food can spread very quickly over the food, just as it can in the petri dish. The microorganisms that contaminate food can be good and bad bacteria, as it can be in the petri dish, not all bacteria is harmful. The same common types of bacteria, like molds and yeasts, could be found in both the petri dishes and on spoiled food items.

The meat could be getting a disease anywhere from the time they leave the barn to the time they hit the consumers plate. (Hedges) When the cattle leave the barn they go to a huge packing plant which has cattle from hundreds of different lots and the cattle get handled by multiple people. They could be getting a disease from one of the other bunches of cattle that came in from a different state or could be coming from the people that are cutting the meat and processing it. After the meat leaves the processing plant it could also be getting a disease in the grocery store if it is not stored properly or even from the consumers kitchen if they do not prepare it on a clean surface or cook it to a proper

Experiment 2 focused primarily on different forms of deli turkey due to the results of high microbial count on the deli turkey sampled in experiment 1. 4 different samples of deli turkey were obtained: first, the same deli turkey sampled in experiment 1 which was considered non-natural sliced turkey from Hannaford, sliced organic deli turkey with no preservatives from Hannaford, non-natural prepackaged turkey from a Lunchables and organic prepackaged turkey with no preservatives from Waterhill. The hypothesis for experiment 2 was that the samples that came in contact with the meat slicer or not prepackaged meat was going to yield the most microbes disregarding whether or not the meat was nitrate free or contained preservatives. To prove or disprove this hypothesis, each sample was put through the dilution process explained in the methods section. Modifications do

The result of this experient shows that lunch meat grows more bacteria than Skittle and bacteria does grow more if we drop it. In the result of lunch meat, tile floor grows the most bacteria and for the Skittle, bacteria grows more on the cotton cloth. During the experient, I find out that it’s interesting that after 12 hours, that control sample for lunch meat grows more bacteria than the lunch meat on cotton cloth.

Fruits and vegetables provide (FODMAPs) fermentable substrate for predominating pathogenic microbes,2 while necrotized intestinal tissues provide additional substrate for pathogens;

The bacterium is largely spread in nature and be present in soil, water and contaminated foods. Animals and fresh produce are prone to contamination in foul environment. How this affected Enterprise Food, is the factory workers were in the presence of the bacterium while they were producing the perishable, and from the above research listeriosis shows that it has the ability to affect the working environment through oxygen ‘inhaling’, and through quality checks when the quality in spectator test the product as for quality protocol by tasting the perishable meat. Infection of the bacterium can cause in mild to severe febrile gastroenteritis and in pregnant women, the bacterium can cause pregnancy loss. (National institute for communicable

The ‘Ham Carpet’ agar plate started off with growing 14 bacterial colonies when left in the incubator for 24 hour at 37 degrees C. It grew 23 bacterial colonies by the end of the 72 hours. 13 bacterial colonies grew on the ‘Cheese Carpet’ agar plate in 24 hours, and by 72 hours the plate had grew 19 colonies. 11 bacterial colonies grew in 24 hours on the ‘Chip Carpet’ agar plates and 15 in 72 hours. These results show that ham was the most dangerous to eat after being dropped on a carpet, cheese being second and a crisp being last.

Even though people are aware of the importance of cleaning their homes, majority do not comprehend how cleaning can reduce the level of bacteria in their meals. Also, a lot of Americans undercook their meat, chicken, and egg. Most do not understand, or find it difficult to understand the safe food handling instructions on the labels of the products they buy. They even do not keep to the recommended requirements when storing food in their refrigerators. Since proper food storage reduces the rate of bacteria growth, the refrigerator temperature should be set to between 32F and 41F. (Bruhn, 2014, p. 319, 326)

The purpose of this experiment was to examine how microbial spoilage effected washed shelled eggs after refrigeration. In this experiment eggs were exposed to room temperature over the course of 14 days to see if the contents of the egg (yolk and egg white’s) would contain microbial contamination by examining it on TSA plates. Washed eggs were free of bacteria through the course of 13 days. Isolated colonies were seen at day 15 but the results could have been observed due to cross contamination.

In this study, the effects of vacuum and modified atmosphere packaging methods on minced buffalo meat was investigated. After minced meat preparation, samples were packaged under vacuum and modified. In buffalo minced meat packaged under modified atmosphere, lipid oxidation proceeded rapidly and TBARS value was exceeded 1mg MDA/kg on the 4 days of the storage. In vacuum packaged samples, TBARS value remained close to initial TBARS value during storage. a* value was determined to be higher in modified atmosphere in packaged samples within initial days of the storage. However, no significant changes in a * value were observed in vacuum packaged samples. Pyschrotrophic bacteria increased more than the mesophilic bacteria during storage.

Meat colour is also an important meat quality parameter that determines the overall acceptability and purchase decision by consumers. Most consumers attributes meat colour to freshness and overall quality. Poultry meat shows a remarkable difference in colour due to its muscle biochemistry and histology. Poultry are classified as either white (breast meat with pale pink colour) or dark (leg and thigh meat with red colour) meat. The noticeable difference in the colour of meat is as a result of myoglobin pigment concentration. Anadon (2002) reported that changes in breast meat colour is more pronounced which is as a result of its natural light colour and because it makes up a large percentage of the carcass. Consumers are very sensitive to colour