Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

Reid, Rachael; Bolton, Declan; Tiuftin, Andrey; Kerry, Joseph P.; Fanning, Séamus; Whyte, Paul

doi:10.3390/foods6080067

Cited by 6 publications

(4 citation statements)

References 31 publications

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“…The reference strains were cultured anaerobically in pre-reduced peptone yeast extract glucose starch (PYGS) broth and stored at 4 • C until sporulation (approximately three months). Prior to inoculation all sterilized media were cooled and stored inside an anaerobic cabinet (Don Whitley Scientific Ltd., Shipley, UK), under an atmosphere of mixed gas (CO 2 and N 2 ) at 37 • C and used within 48 h. Spores were harvested using the method previously described [35]. Briefly, spore suspensions were recovered by centrifugation (7500× g, 4 • C, 10 min) and washed with saline (0.85% NaCl) (Sigma Aldrich, Arklow, Co. Wicklow, Ireland) three times.…”

Section: Bacterial Strains and Preparation Of Spore Inoculummentioning

confidence: 99%

An Evaluation of Sporicidal Treatments against Blown Pack Spoilage Associated Clostridium estertheticum and Clostridium gasigenes Spores

et al. 2022

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Blown pack spoilage (BPS) occurs when meat is cross-contaminated with Clostridium estertheticum or Clostridium gasigenes spores, often from the meat processing environment. This study tested the efficacy of four sporicidal disinfectants commonly used in beef processing plants against C. estertheticum and C. gasigenes spores in a suspension test. D-values were obtained under model ‘clean’ (sterile distilled water, SDW) and ‘dirty’ (3 g/L bovine serum albumin, BSA) conditions. Mean concentration (log10 CFU/mL) were calculated from direct counts. The levels of dipicolinic acid (DPA), indicating damage to the core of these spores, was also monitored using a terbium (Tb)-DPA assay for treatment 1 (peracetic acid as the active ingredient) in SDW and BSA. In SDW sporicidal treatment 3 (containing peroxymonosulphate) was the most effective against C. estertheticum spores but under ‘dirty’ (BSA) conditions sporicidal treatments 1 and 2 were more effective. A similar pattern was obtained with C. gasigenes with treatment 3 being the most effective in SDW but treatment 2 (sodium hypochlorite as the active ingredient) being more effective in BSA. The lower DPA concentrations obtained in SDW versus BSA demonstrated the protective effect of organic matter. It was concluded that meat processors should use a 5% formulation containing sodium hypochlorite, sodium hydroxide and alkylamine oxide to eliminate BPS Clostridial spores in the abattoir.

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Section: Bacterial Strains and Preparation Of Spore Inoculummentioning

confidence: 99%

An Evaluation of Sporicidal Treatments against Blown Pack Spoilage Associated Clostridium estertheticum and Clostridium gasigenes Spores

et al. 2022

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“…Sodium octanoate (SO), which is a derivative of caprylic acid, demonstrates also anti-microbial properties. Reid et al [ 181 ] incorporated it, at concentrations 2.5 and 3.5 times the MIC, into gelatin coated film and beef was packaged in it. Growth inhibition of Clostridium estertheticum , leading to significant ( p < 0.01) delay of blown pack spoilage of beef was reported.…”

Section: Natural Anti-microbialsmentioning

confidence: 99%

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Papadochristopoulos

Kerry

Fegan

et al. 2021

Foods

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Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

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“…estertheticum only [51]. In an experiment to compare commercially available antimicrobials, Auranta FV (AFV; composed of bioflavonoids, citric, malic, lactic, and caprylic acids), Inbac-MDA (IMDA; composed of sodium diacetate, malic acid, mono and diglycerides of fatty acids, salt and excipients), and sodium octanoate (SO) incorporated in active packaging systems, found that AFV and SO prevented BPS within 42 days [85]. Times and temperature combinations of 240 s at 100 °C were also shown to inactivate Cl.…”

Section: Intervention and Inactivation Strategies To Reduce Blown mentioning

confidence: 99%

Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat

Wambui

Stephan

2019

Microorganisms

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Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, and unpredictable isolation on the media. These factors hamper the detection of Cl. estertheticum before occurrence of BPS, which further undermines efforts to prevent the occurrence of BPS. Nevertheless, considerable developments have taken place with regard to culture-independent methods. Although information on Cl. estertheticum is available, it is limited and remains highly fragmented. Therefore, this review collates the available information and discusses relevant aspects of Cl. estertheticum as a specific spoilage organism of BPS in vacuum-packed meat.

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Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

Cited by 6 publications

References 31 publications

An Evaluation of Sporicidal Treatments against Blown Pack Spoilage Associated Clostridium estertheticum and Clostridium gasigenes Spores

An Evaluation of Sporicidal Treatments against Blown Pack Spoilage Associated Clostridium estertheticum and Clostridium gasigenes Spores

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat

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