99D-28 |
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E. CEYLAN, Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506 and J. L. Marsden. Wax-lined boxes have been used as packaging materials in the food industry. The objective of this study was to examine the efficacy of wax-lined boxes as a barrier against microbial penetration to the box interior. Enterococcus faecalis, Enterococcus gallinarum, and Enterococcus faecium strains were grown in Brain Hearth Infusion broth at 35°C for 24 hr. Equal amount of each Enterococcus strain was mixed to make a cocktail culture. The wax-lined box samples were inoculated with the cocktail culture of Enterococcus spp. The inoculated wax-lined box samples were kept at 8°C for 30 min for bacterial attachment. A 5x5 cm2 area on the exterior surface of the box was swabbed using a sterile cotton swab to determine the initial inoculation level of Enterococcus spp. The wax-lined box samples were then stored in a cooler for 24 hr at 4°C. After completion of the 24 hr storage time, the wax-lined box samples were removed from the cooler and a 5x5 cm2 area on the interior surface was swabbed using a sterile cotton swab to determine the possible penetration of Enterococcus spp. The number of Enterococcus spp. was determined using mEnterococcus Agar plates. The agar plates were spread plated and incubated at 35°C for 24 hr. The experiment was repeated three times and the results were recorded as log CFU/cm2. The initial inoculum level of Enterococcus spp. on the exterior surface was 6.5 log CFU/cm2. After 24 hr storage at 4°C, no penetration of Enterococcus spp. was determined on the interior surface of the wax-lined box samples. The results indicated that wax-lined boxes might prevent microbial penetration to the box interior.
Session 99D, Food Microbiology: General
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