Miscellaneous Food Products 211
mineral and natural noncarbonated waters up to 35 days.
26 Overall, the inoculated cells survived the
longest in the natural noncarbonated water. Evidence was presented to indicate that the cells lysed
during storage with cell contents providing a nutrient source for the autochthonous bacterial biota.
In regards to ice used to cool drinks, 9% of 3,528 samples contained coliforms and 1% contained
either E. coli or enterococci with both being in excess of 10
2 cfu/100 ml.
43 The APC (at 37
◦ C) of
11% of these samples was > 10
3 cfu/ml. Ice used in food displays was of poorer quality with 23%
containing coliforms and 5% E. coli.
43
Fruit-flavored bottle water was the source of a relatively new acetic acid bacterium, Asaia sp.
40
The bottled water containing this organism was noted prior to its distribution because of its turbidity.
When tested, the acetic acid bacterium was found at a level equal to or above 10
6 cfu/ml.
40
REFERENCES
1. Baker, R.C., S. Hogarty, and W. Poon. 1983. Survival of Salmonella Typhimurium and Staphylococcus aureus in egg
products cooked by different methods. Poult. Sci. 62:1211–1216.
2. Braun, P., and K. Fehlhaber. 1995. Migration of Salmonella Enteritidis from the albumen into the egg yolk. Int. J. Food
Microbiol. 25:95–99.
3. Brooks, J., and H.P. Hale. 1959. The mechanical properties of the thick white of the hen’s egg. Biochem. Biophys. Acta
32:237–250.
4. Casewell, M.W., J.E. Cooper, and M. Webster. 1981. Enteral feeds contaminated with Enterobacter cloacae as a cause of
septicaemia. Br. Med. J. 282:973.
5. Chantarapanont, W., L. Slutsker, R.V. Tauxe, and L.R. Beuchat. 2000. Factors influencing inactivation of Salmonella
Enteritidis in hard-cooked eggs. J. Food Protect. 63:36–43.
6. Christiansen, L.N., and N.S. King. 1971. The microbial content of some salads and sandwiches at retail outlets. J. Milk
Food Technol. 34:289–293.
7. Cooney, C.L., C. Rha, and S.R. Tannenbaum. 1980. Single-cell protein: Engineering, economics, and utilization in foods.
Adv. Food Res. 26:1–52.
8. Curtis, P.A., K.E., anderson, and F.T. Jones. 1995. Cryogenic gas for rapid cooling of commercially processed shell eggs
before packaging. J. Food Protect. 58:389–394.
9. Fagerman, K.E., J.D. Paauw, M.A. McCamish, and R.E Dean. 1984. Effects of time, temperature, and preservative on
bacterial growth in enteral nutrient solutions. Am. J. Hosp. Pharm. 41:1122–1126.
10. Fanelli, M.J., A.C. Peterson, and M.F. Gunderson. 1965. Microbiology of dehydrated soups. I. A survey. Food Technol.
19:83–86.
11. Fanelli, M.J., A.C. Peterson, and M.F. Gunderson. 1965. Microbiology of dehydrated soups. III. Bacteriological examination
of rehydrated dry soup mixes. Food Technol. 19:90–94.
12. Fowler, J.L., and W.S. Clark, Jr. 1975. Microbiology of delicatessen salads. J. Milk Food Technol. 38:146–149.
13. Fowler, J.L., and J.F. Foster. 1976. A microbiological survey of three fresh green salads: Can guidelines be recommended
for these foods? J. Milk Food Technol. 39:111–113.
14. Furtado, D., A. Parrish, and P. Beyer. 1980. Enteral nutrient solutions (ENS): In vitro growth supporting properties of ENS
for bacteria. J. Paren. Ent. Nutr. 4:594.
15. Gill, K.J., and P. Gill. 1981. Contaminated enteral feeds. Br. Med. J. 282:1971.
16. Grant, M.A. 1998. Analysis of bottled water for Escherichia coli and total coliforms. J. Food Protect. 61:334–338.
17. Gr¨ oschel, D.H.M. 1983. Infection control considerations in enteral feeding. Nutr. Suppl. Serv. 3:48–49.
18. Harris, N.D., S.R. Martin, and L. Ellias. 1975. Bacteriological quality of selected delicatessen foods. J. Milk Food Technol.
38:759–761.
19. Hesseltine, C.W., R.R. Graves, R. Rogers, and H.R. Burmeister. 1969. Aerobic and facultative microflora of fresh and
spoiled refrigerated dough products. Appl. Microbiol. 18:848–853.
20. Hostetler, C., T.O. Lipman, M. Geraghty, and H.R. Parker. 1982. Bacterial safety of reconstituted continuous drip tube
feeding. J. Paren. Ent. Nutr. 6:232–235.
mineral and natural noncarbonated waters up to 35 days.
26 Overall, the inoculated cells survived the
longest in the natural noncarbonated water. Evidence was presented to indicate that the cells lysed
during storage with cell contents providing a nutrient source for the autochthonous bacterial biota.
In regards to ice used to cool drinks, 9% of 3,528 samples contained coliforms and 1% contained
either E. coli or enterococci with both being in excess of 10
2 cfu/100 ml.
43 The APC (at 37
◦ C) of
11% of these samples was > 10
3 cfu/ml. Ice used in food displays was of poorer quality with 23%
containing coliforms and 5% E. coli.
43
Fruit-flavored bottle water was the source of a relatively new acetic acid bacterium, Asaia sp.
40
The bottled water containing this organism was noted prior to its distribution because of its turbidity.
When tested, the acetic acid bacterium was found at a level equal to or above 10
6 cfu/ml.
40
REFERENCES
1. Baker, R.C., S. Hogarty, and W. Poon. 1983. Survival of Salmonella Typhimurium and Staphylococcus aureus in egg
products cooked by different methods. Poult. Sci. 62:1211–1216.
2. Braun, P., and K. Fehlhaber. 1995. Migration of Salmonella Enteritidis from the albumen into the egg yolk. Int. J. Food
Microbiol. 25:95–99.
3. Brooks, J., and H.P. Hale. 1959. The mechanical properties of the thick white of the hen’s egg. Biochem. Biophys. Acta
32:237–250.
4. Casewell, M.W., J.E. Cooper, and M. Webster. 1981. Enteral feeds contaminated with Enterobacter cloacae as a cause of
septicaemia. Br. Med. J. 282:973.
5. Chantarapanont, W., L. Slutsker, R.V. Tauxe, and L.R. Beuchat. 2000. Factors influencing inactivation of Salmonella
Enteritidis in hard-cooked eggs. J. Food Protect. 63:36–43.
6. Christiansen, L.N., and N.S. King. 1971. The microbial content of some salads and sandwiches at retail outlets. J. Milk
Food Technol. 34:289–293.
7. Cooney, C.L., C. Rha, and S.R. Tannenbaum. 1980. Single-cell protein: Engineering, economics, and utilization in foods.
Adv. Food Res. 26:1–52.
8. Curtis, P.A., K.E., anderson, and F.T. Jones. 1995. Cryogenic gas for rapid cooling of commercially processed shell eggs
before packaging. J. Food Protect. 58:389–394.
9. Fagerman, K.E., J.D. Paauw, M.A. McCamish, and R.E Dean. 1984. Effects of time, temperature, and preservative on
bacterial growth in enteral nutrient solutions. Am. J. Hosp. Pharm. 41:1122–1126.
10. Fanelli, M.J., A.C. Peterson, and M.F. Gunderson. 1965. Microbiology of dehydrated soups. I. A survey. Food Technol.
19:83–86.
11. Fanelli, M.J., A.C. Peterson, and M.F. Gunderson. 1965. Microbiology of dehydrated soups. III. Bacteriological examination
of rehydrated dry soup mixes. Food Technol. 19:90–94.
12. Fowler, J.L., and W.S. Clark, Jr. 1975. Microbiology of delicatessen salads. J. Milk Food Technol. 38:146–149.
13. Fowler, J.L., and J.F. Foster. 1976. A microbiological survey of three fresh green salads: Can guidelines be recommended
for these foods? J. Milk Food Technol. 39:111–113.
14. Furtado, D., A. Parrish, and P. Beyer. 1980. Enteral nutrient solutions (ENS): In vitro growth supporting properties of ENS
for bacteria. J. Paren. Ent. Nutr. 4:594.
15. Gill, K.J., and P. Gill. 1981. Contaminated enteral feeds. Br. Med. J. 282:1971.
16. Grant, M.A. 1998. Analysis of bottled water for Escherichia coli and total coliforms. J. Food Protect. 61:334–338.
17. Gr¨ oschel, D.H.M. 1983. Infection control considerations in enteral feeding. Nutr. Suppl. Serv. 3:48–49.
18. Harris, N.D., S.R. Martin, and L. Ellias. 1975. Bacteriological quality of selected delicatessen foods. J. Milk Food Technol.
38:759–761.
19. Hesseltine, C.W., R.R. Graves, R. Rogers, and H.R. Burmeister. 1969. Aerobic and facultative microflora of fresh and
spoiled refrigerated dough products. Appl. Microbiol. 18:848–853.
20. Hostetler, C., T.O. Lipman, M. Geraghty, and H.R. Parker. 1982. Bacterial safety of reconstituted continuous drip tube
feeding. J. Paren. Ent. Nutr. 6:232–235.