Farm and abattoir sources of <i>Carnobacterium</i>
 species and implications for lamb meat spoilage

Mills, John; Horváth, Kylie Marree; Reynolds, Angela; Brightwell, Gale

doi:10.1111/jam.13748

Cited by 10 publications

(4 citation statements)

References 34 publications

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“…Carnobacterium is a Gram-positive LAB species that can metabolize arginine and various carbohydrates, frequently predominating in a range of foods, including fish, meat, and certain dairy products ( Leisner et al, 2007 ; Mills et al, 2018 ). Notably, Carnobacterium has only been recently reported, and its roles were less described in silage.…”

Section: Resultsmentioning

confidence: 99%

Optimized Ensiling Conditions and Microbial Community in Mulberry Leaves Silage With Inoculants

Cui

Yang²,

Zhang³

et al. 2022

Front. Microbiol.

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Mulberry leaves (ML) are a promising alternative fodder source due to their high protein content and the abundance of active components. A test of three inoculants in various combinations revealed that high-quality ML silage was produced at an inoculum ratio of 1:1:0 (50% Saccharomyces cerevisiae, 50% Lactobacillus plantarum, and 0% Bacillus subtilis). Using dry matter (DM) loss, pH, ammonia-N and amino acid contents, total antioxidant activity, and total flavonoids content to evaluate silage quality, this inoculant mixture was shown to produce high-quality silage within a range of inoculum size (5–15%), moisture contents (50–67%), ensiling temperatures (27–30°C), and ensiling duration (14–30 days). A third trial comparing silages produced after 30 days at 28°C and 50% moisture content revealed that silage E, prepared using an L. plantarum inoculant alone, displayed the lowest DM loss and pH, and low bacterial diversity, and it was dominated by Lactobacillus (88.6%), with low abundance of Enterobacter (6.17%). In contrast, silage B5, prepared with equal ratios of L. plantarum and S. cerevisiae, was dominated by Enterococcus (67.16%) and Lactobacillus (26.94%), with less marked yeast persistence, and reducing the DM content from 50 to 40% altered these relative abundances to 5.47 and 60.61, respectively. Control silages produced without an inoculant had the highest pH and ammonia-N content (indicative of poor quality), had the lowest antioxidant activity, had higher bacterial diversity, and were dominated by Carnobacterium (74.28%) and Enterococcus (17.3%). In summary, ensiling of ML conditions with proper inoculants yielded high-quality silage with a favorable microbial community composition.

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Section: Resultsmentioning

confidence: 99%

Optimized Ensiling Conditions and Microbial Community in Mulberry Leaves Silage With Inoculants

Cui

Yang²,

Zhang³

et al. 2022

Front. Microbiol.

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“…survive well in soil (Heyndrickx 2001) which serves as a reservoir for BPS Clostridium spp. Silage (and the grass from which it is produced) and water are readily contaminated by soil bacteria (Ercolani 1997;Mills et al 2018) including C. estertheticum and C. gasigenes, at relatively high concentrations (3Á0 log 10 CFU per g per ml). When ingested by cattle, these survive passage through the gastrointestinal tract, and are excreted in the faeces (Vissers et al 2007), contaminating the environment (soil, grass, water, etc.)…”

Section: Resultsmentioning

confidence: 99%

“…The farm environment is often the initial source of spoilage bacteria. Carnobacterium spp., which, for example cause spoilage of lamb products, originate in soil, faeces and water troughs on sheep farms (Mills et al 2018). While previous studies have investigated sources of BPS Clostridium spp.…”

Section: Introductionmentioning

confidence: 99%

An investigation into the ecological niches and seasonal nature of Clostridium estertheticum and Clostridium gasigenes in the Irish beef farm environment

Esteves

Whyte

Gupta

et al. 2020

Lett. Appl. Microbiol.

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Significance and Impact of the Study: Blown pack spoilage of vacuum packaged beef caused by Clostridium estertheticum and Clostridium gasigenes is a significant problem for the beef industry. At present, control is reliant on regular disinfection of the abattoir and equipment with sporicidal agents, but it has been suggested that preventing contamination of cattle at the source could be more effective. This study provides evidence that BPS Clostridium spp. are widely distributed on beef farms with multiple dissemination routes, prohibiting on-farm control.

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“…Bio-preservative bacteria have demonstrated promising roles in the improvement of product shelf-life by altering the ultimate microbial profile on the meat surface with generally recognised as safe (GRAS) bacterial species which have limited or no spoilage potential. Lactic acid bacteria (LAB), particularly Lactobacillus spp., Aerococcus spp., Carnobacterium spp., C. divergens and C. maltaromaticum, are considered as potential bio-preservative agents since they are naturally found in vacuum packaged meat and they are able to survive extreme changes in conditions, for instance, multiple freezing/thawing and high-pressure cycles [38]. In addition, they may be able to produce a range of antibacterial metabolites, such as bacteriocins, lactic, acetic and propionic acids, carbon dioxide, hydrogen perox-ide and anti-fungal peptides, which enable them to successfully outgrow other spoilage bacteria and achieve effective bio-preservation.…”

Section: Ap For Pre-rigor (Hot) Meatmentioning

confidence: 99%

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Zhang

Hassan

et al. 2022

Foods

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Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.

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Farm and abattoir sources of Carnobacterium species and implications for lamb meat spoilage

Cited by 10 publications

References 34 publications

Optimized Ensiling Conditions and Microbial Community in Mulberry Leaves Silage With Inoculants

Optimized Ensiling Conditions and Microbial Community in Mulberry Leaves Silage With Inoculants

An investigation into the ecological niches and seasonal nature of Clostridium estertheticum and Clostridium gasigenes in the Irish beef farm environment

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

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