Binary combination of epsilon-poly-l-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat

Hyldgaard, Morten; Hibberd, Ashley A.; Fischer, Jana; Sigmundsson, Arnar; Mygind, Tina

doi:10.1016/j.ijfoodmicro.2015.09.014

Cited by 26 publications

(22 citation statements)

References 67 publications

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“…A 10‐fold diluted shrimp samples was centrifuged at 500 × g for 10 min at 4 °C. The supernatant was centrifuged at 5000 × g for 10 min at 4 °C to harvest the bacterial cells (Hyldgaard and others ). The total bacterial DNA was extracted following the manufacturer's protocol for Genomic DNA Kit (DP320, TIANGEN Biotech (Beijing) Co., Ltd., Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method

Yang

Xie

Qian

2017

Journal of Food Science

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This study was conducted to determine the initial and spoilage microbiota of Pacific white shrimp during ambient and cold storage using next-generation sequencing (NGS) and a culture-dependent method. The quality changes were also evaluated by sensory analysis and total volatile basic nitrogen (TVB-N) values. After 1 d of storage, the psychrotrophic bacteria were only 5.97 log CFU/g, accounting for 1.1% of the mesophilic bacteria counts (7.94 log CFU/g). The psychrotrophic bacteria counts exceeded the counts of mesophilic bacteria for shrimp stored at 4 °C after 6 d of storage, indicating that psychrotrophic bacteria became predominant. The NGS was used to identify the bacterial species in samples stored at 25 and 4 °C. The results showed that the dominant microorganisms were Vibrio at 25 °C, and Acinetobacter, Psychrobacter, and Shewanella at 4 °C. By the culture-dependent method based on 16S rRNA gene and VITEK®2 CompactA system, it showed that the dominant microorganisms were Proteus spp. at 25 °C, and Shewanella putrefaciens, Acinetobacter johnsonii, and Aeromonas sobria at 4 °C. In conclusion, differences in results of microbiota analyzed by culture dependent and independent approaches were observed. The combination of both methodologies may provide more comprehensive information about the dominant spoilage microbiota in Pacific white shrimp during ambient and cold storage.

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Section: Methodsmentioning

confidence: 99%

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method

Yang

Xie

Qian

2017

Journal of Food Science

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“…Raw meat is exposed to a diverse community of spoilage and pathogenic microorganisms including Gram‐negative and Gram‐positive bacteria, and yeasts and molds (Gram et al., ). Gram‐negative bacteria represent the group with the highest meat spoilage potential (Mohareb et al., ) and they can be difficult to control due to their complex cell wall structure (Hyldgaard et al., ). Furthermore, the storage conditions affect the composition of the microbial community on meat.…”

Section: Postslaughter Microflora Of Meat and The Spoilage Processmentioning

confidence: 99%

“…Gram-negative bacteria represent the group with the highest meat spoilage potential (Mohareb et al, 2015) and they can be difficult to control due to their complex cell wall structure (Hyldgaard et al, 2015). Furthermore, the storage conditions affect the composition of the microbial community on meat.…”

Section: Postslaughter Microflora Of Meat and The Spoilage Processmentioning

confidence: 99%

“…Pseudomonas putida is predominantly found in environmental niches such as soil, freshwater, and on the surfaces of living organisms. Pseudomonas putida is another bacterium known to proliferate on meat stored at low temperatures (Bruckner et al, 2012;Hyldgaard et al, 2015). It is also known as the predominant bacterium on poultry meat (Bruckner et al, 2012).…”

Section: Pseudomonas Putidamentioning

confidence: 99%

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The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Wickramasinghe

Ravensdale

Coorey

et al. 2019

Comp Rev Food Sci Food Safe

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Microbial spoilage of meat during chilled aerobic storage causes significant financial losses to the industry. Even with modern day preservation techniques, spoilage remains an unsolved problem. Spoilage of meat is a complex process that involves the activity of endogenous enzymes and microorganisms. Psychrotrophic Pseudomonas species are the key microorganisms that cause spoilage in aerobically stored chilled meat. Spoilage pseudomonads are highly robust and able to withstand stressful environmental conditions that would otherwise inhibit the growth of other spoilage organisms. In order to implement efficient control measures, and to minimize spoilage, a thorough understanding of the characteristics of spoilage pseudomonads is essential. This review focuses on the spoilage process and the key metabolic attributes of the main psychrotrophic spoilage Pseudomonas species to explain their predominance on meat over other psychrotrophic bacteria. This review also highlights less studied, but important, characteristics of psychrotrophic pseudomonads such as biofilm formation and quorum sensing in the context of meat spoilage. The importance of the use of model systems that are closely applicable to the food industry is also discussed in detail.

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“…Nevertheless, the contamination of Pseudomonas in other meat products should not be ignored. The ability of these microorganisms to grow under refrigeration temperatures is a challenge that should be counteracted [37][38][39].…”

Section: Resultsmentioning

confidence: 99%

Prevalence of spoilage microorganism, Pseudomonas spp. on restaurants cutting boards collected in Seri Kembangan, Malaysia.

Na¹,

Osman²,

S³

et al. 2019

J Nutr Food Sci

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Some of the enzymes produced by Pseudomonas are heat Due to the tropical climate that promotes the growth of most microorganisms, the food service industry in Malaysia faces a lot of challenges in order to ensure quality foods are served to the customers. One of the bacteria that are associated with food spoilage is Pseudomonas spp., and the presence of these bacteria on cutting boards could cross-contaminate food items during food handling. This study performed pyrosequencing analysis to investigate the existence of microbial communities on cutting boards collected from restaurants in Seri Kembangan, Malaysia. Most of the samples were dominated by Flavobacteriales, Enterobacteriales, Lactobacillales, and Pseudomonadales. This study discovered that, all samples of cutting boards were contaminated with Pseudomonas spp. With the mean bacterial count of 1.4 × 10 6 cfu/cm 2 , 5.1 × 10 5 cfu/cm 2 and 5.6 × 10 6 cfu/cm 2 on samples collected from clean, moderately clean and less clean food premises, respectively. The study shows that the contamination level of Pseudomonas spp. was not significantly different in different grades of food premises. Regardless of the status and grades of the food premises, they have the same likelihood to introduce spoilage bacteria like Pseudomonas spp. from cutting board to food if they neglect correct food handling measures. Therefore, all food handlers need to prioritize safe food handling to avoid food contamination and spoilage. Abstract

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Binary combination of epsilon-poly-l-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat

Cited by 26 publications

References 67 publications

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Prevalence of spoilage microorganism, Pseudomonas spp. on restaurants cutting boards collected in Seri Kembangan, Malaysia.

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