Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review

Abstract

Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.

Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

“…Systems for retail meat distribution and commercialization are mainly based on vacuum-packaging (VP) or modified-atmosphere packaging (MAP) of meat cuts using low gas permeability films and refrigeration. Under these conditions, emergent psychotrophic facultative anaerobic and anaerobic bacteria such as L. monocytogenes , Enterobacteriaceae , B. thermosphacta, Clostridium , and deteriorative LAB can grow and cause different types of spoilage [ 58 , 59 ]. B. thermosphacta is a meat-borne microorganism that causes spoilage of refrigerated meat in aerobiosis and anaerobiosis, being less offensive in the last condition, in which glucose is mainly metabolized to lactic acid and ethanol [ 60 ].…”

What do we know about the influence of vacuum on bacterial biocenosis used in environmental biotechnologies?

“…Another example of using vacuum to reduce waste and increase the energy recovery is to combine it with the steam treatment. This was found to promote the digestive efficiency of the sludge (Itoh et al 2017).…”

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

“…They can grow at low temperatures, modifying their cytoplasmic membrane and increasing the unsaturated fatty acids levels, which keep this membrane in semifluid state, thereby facilitating the transport of nutrients and enzymes (Madigan et al, 2010). The ability of these microorganisms to grow at low temperatures is one of the challenges to the meat industry in relation to meat quality and public health control (Hernández-Macedo et al, 2011 and in anaerobic conditions, producing strong odors (Pin et al, 2002) associated with the production of acetoin, diacetyl and 3-methylbutanol (Dainty & Mackey, 1992).…”