A selective medium for the rapid isolation of pseudomonads associated with poultry meat spoilage

Mead, G. C.; Adams, B. W.

doi:10.1080/00071667708416418

Cited by 165 publications

(65 citation statements)

References 18 publications

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“…As contagens neste meio devem ser interpretadas com muita cautela. Indicou-se no título do trabalho original, que se trata de um meio seletivo para o isolamento rápido de pseudomonadaceas em carne de ave alterada [33]. Por outro lado, concluíram em seu artigo que não é um meio totalmente seletivo para pseudomonas, particularmente, quando a quantidade destes microrganismos é escassa em comparação com a de outros gêneros.…”

Section: -Microbiota Crescida Em áGar Psdunclassified

Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada

Mano

Pereda

Fernando

2002

Ciênc. Tecnol. Aliment.

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Section: -Microbiota Crescida Em áGar Psdunclassified

Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada

Mano

Pereda

Fernando

2002

Ciênc. Tecnol. Aliment.

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“…Samples (0.1 ml) of serial dilutions of fish homogenates were spread on the surface of the appropriate media in Petri dishes for enumeration of the pseudomonads on cetrimide fusidin cephaloridine agar (Oxoid code CM 559, supplemented with SR103) and incubated at 20°C for 2 days (29).…”

Section: Methodsmentioning

confidence: 99%

Predictive Modeling of the Shelf Life of Fish under Nonisothermal Conditions

Koutsoumanis

2001

Appl Environ Microbiol

165

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The behavior of the natural microflora of Mediterannean gilt-head seabream (Sparus aurata) was monitored during aerobic storage at different isothermal conditions from 0 to 15°C. The growth data of pseudomonads, established as the specific spoilage organisms of aerobically stored gilt-head seabream, combined with data from previously published experiments, were used to model the effect of temperature on pseudomonad growth using a Belehradek type model. The nominal minimum temperature parameters of the Belehradek model (T min ) for the maximum specific growth rate ( max ) and the lag phase (t Lag ) were determined to be ؊11.8 and ؊12.8°C, respectively. The applicability of the model in predicting pseudomonad growth on fish at fluctuating temperatures was evaluated by comparing predictions with observed growth in experiments under dynamic conditions. Temperature scenarios designed in the laboratory and simulation of real temperature profiles observed in the fish chill chain were used. Bias and accuracy factors were used as comparison indices and ranged from 0.91 to 1.17 and from 1.11 to 1.17, respectively. The average percent difference between shelf life predicted based on pseudomonad growth and shelf life experimentally determined by sensory analysis for all temperature profiles tested was 5.8%, indicating that the model is able to predict accurately fish quality in real-world conditions.Fresh fish are among the most perishable food products, and the monitoring and controlling of fish quality is one of the main goals in the fish industry. Fish shelf life is influenced by a number of factors, such as initial microbiological quality, season, handling, and feeding (17,37,40,41) and consequently can vary significantly from batch to batch. The limited and variable shelf lives of fish are major problems for fish quality assurance. This is the reason for the extensive research which has been carried out in the last few decades on the development of direct product methods (microbial, sensory, and biochemical) for the evaluation of fish spoilage (14,15,16). Nevertheless, several problems are related to the use of these methods mainly due to time and sensitivity limitations. An alternative to direct product testing is predictive microbiology. Predictions of food quality can improve significantly distribution and marketing, especially for chilled foods such as fish (28).Application of mathematical modeling for shelf life prediction requires sufficient knowledge of the product spoilage mechanisms (20). In the case of fish and fish products, spoilage is caused by a fraction of the total fish microflora, the specific spoilage organisms (SSO) (16). Since temperature is one of the most important factors influencing microbial growth, modeling the growth of the SSO as a function of temperature is essential in shelf life prediction. Although a large number of models for the prediction of growth of spoilage organisms at various temperatures have been developed, the majority of these studies have been carried out under constant cond...

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“…Presumptive Pseudomonas spp. were determined on Heart Infusion Broth agar (Difco Laboratories Inc.) after adding a Cetrimide-Fucidin-Cephalosporin supplement (Oxoid, No.SR0103E) and plates were incubated at 25°C for 48 h (Mead and Adams, 1977;Gill and Greer, 1993). Coliforms and E. coli counts were determined using 3M Petrifilm TM plates after incubating at 35°C for 18-24 h (MFHPB-34, Health Canada, 2013).…”

Section: Microbial Analysismentioning

confidence: 99%

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

et al. 2016

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The effects of dietary supplementation with onion, cranberry and strawberry extracts and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients. Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* colour parameters were obtained for the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu) was measured. Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals that received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. However, under aerobic and anaerobic conditions, our results indicate that dietary supplementation with extracts rich in polyphenols, especially with essential oils, had a small but sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimised by investigating higher doses.

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A selective medium for the rapid isolation of pseudomonads associated with poultry meat spoilage

Cited by 165 publications

References 18 publications

Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada

Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada

Predictive Modeling of the Shelf Life of Fish under Nonisothermal Conditions

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

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