Graduate Thesis Or Dissertation
 

Germicide effectiveness and taxonomic studies on microbial isolates from meat and poultry plants

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/bz60cz88q

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  • A large number of bacterial and yeast isolates were obtained from meat and poultry processing plants by swab and contact plate sampling methods. Most of the isolates were subjected to a brief taxonomic study and listed according to their sources. Representative food spoilage, indicator and pathogenic organisms were identified to genus and species, and germicide effectiveness studies were performed on them. The organisms tested were Escherichia coli, Pseudomonas aeruginosa, Streptococcus faecalis, Micrococcus luteus, Salmonella derby, spores of Bacillus licheniformis, and yeast of the genus Candida. The method of preparing cultures and evaluating germicides was that of Chambers. Each isolate was exposed to varying concentrations of four different germicides in both soft (distilled) and hard (USDA - 500 ppm CaCO₃) water, and the bactericidal effectiveness of each was measured at time intervals varying from 15 to 300 seconds. The four germicides tested were sodium hypochlorite, a moderately acidic iodophor, a highly acidic iodophor and a quaternary ammonium compound (QAC). Results of the germicide studies reflect the similar effectiveness of hypochlorite and iodophor compounds and the superiority of both of these types of germicides over the QAC at any given concentration. The yeasts, however, were considerably more resistant to the hypochlorite than to the iodophors. This probably was due to the relatively higher concentration of organic matter in the yeast cells as opposed to bacterial cells, and reflected the greater susceptibility of chlorine to the presence of organic matter in the germicide solution. Also, iodophors have been reported to be highly active against yeast alcohol and glucose-6-phosphate dehydrogenases. Spore suspensions were more susceptible to hypochlorite than to the iodophors, and a marked increase in sporicidal activity was noted when hypochlorite solutions were buffered down to pH 7.1.
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