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G B Engels

Publications and source records attributed to G B Engels.

3 recordsLinked to original sources
PubMed2002

EU Drinking Water Directive reference methods for enumeration of total coliforms and Escherichia coli compared with alternative methods.

AIMS: The reference methods for enumeration of total coliforms and Escherichia coli as stated in the European Drinking Water Directive were compared with alternative methods. METHODS AND RESULTS: Laboratories used the reference method on Lactose TTC agar (LTTC), the Colilert/18 system, Laurysulphate Agar (LSA), Chromocult Coliform Agar and the E. coli Direct Plating (DP) method. They enumerated more total coliforms on LTTC than on LSA. CONCLUSIONS: LTTC is suitable for analysis of very clean water samples only, due to heavy background growth. Colilert/18 is a good alternative but it enumerates a broader group of total coliforms, resulting in higher counts. The DP method appeared to be the best choice for enumeration of E. coli because Colilert/18 produces lower counts and false-negative results. SIGNIFICANCE AND IMPACT OF THE STUDY: This study shows the limitations of the EU reference method on LTTC due to lack of selectivity and suggests alternative methods for the enumeration of total coliforms and E. coli.

Colony Count, Microbial↗
PubMed1985

Prevalence of Campylobacter jejuni and Salmonella during pig slaughtering.

It was found that 79% of healthy pigs, slaughtered in three different slaughterhouses in the Netherlands, were intestinal carriers of Campylobacter jejuni (mean number 4000 cfu per g), and 21% of the same pigs had Salmonella in the intestinal tract (mean number 10 cfu per g). Immediately after slaughter, Campylobacter was swabbed from 9% of the carcasses and Salmonella from 13%. It is concluded from these data that most of the contamination on carcasses does not originate directly from the intestinal tracts of the animals but rather from surfaces, equipment, and utensils in the slaughter hall. It was demonstrated that Salmonella could survive in the slaughter hall, whereas Campylobacter died off, probably due to its vulnerability to drying conditions and its inability to grow at temperatures below 30 degrees C. Campylobacter was not isolated from the carcasses after cooling. It had been shown earlier that this again was caused by dry conditions, brought about by the use of forced ventilation in the cooling rooms. In an additional investigation, Campylobacter was not isolated from 248 samples of minced pork (10 g each), whereas Salmonella was found in 13% of these samples.

Abattoirs↗