Fundamental Food Microbiology

Ray, Bibek

doi:10.1201/b16078

Cited by 265 publications

(287 citation statements)

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“…Enterobacteriaceae species, particularly H. alvei and S. liquefaciens, were present in 60% of the samples. They are able to grow at low temperatures and under vacuum-packed conditions that may provide a selective advantage over other meat spoilage bacteria (Ray and Bhunia 2008). These bacteria species were detected on meat in modified atmosphere packaging (Doulgeraki et al 2010) and in chilled vacuum-packed meats (Brightwell et al 2007), confirming the potential of Enterobacteriaceae genera to cause blown pack spoilage corroborating our results.…”

Section: Bacteria Identification Using 16s Rrna Clone Librarysupporting

confidence: 88%

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

Hernández-Macedo

Castillo

Tsai

et al. 2012

Lett Appl Microbiol

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Significance and Impact of the Study: The data generated by this study provided useful information to correlate the microbial contamination of Enterobacteriaceae, lactic acid bacteria and Clostridium with the VOC and gaseous compound production to define, in a faster manner, not only the type of contamination, but also to prevent it. AbstractThis study correlated the composition of the spoilage bacterial flora with the main gaseous and volatile organic compounds (VOCs) found in the package headspace of spoiled, chilled, vacuum-packed meat. Fifteen chilled, vacuumpacked beef samples, suffering from blown pack spoilage, were studied using 16S rRNA clone sequencing. More than 50% of the bacteria were identified as lactic acid bacteria (LAB), followed by clostridia and enterobacteria. Fifty-one volatile compounds were detected in the spoiled samples. Although the major spoilage compounds were identified as alcohols and aldehydes, CO 2 was identified as the major gas in the spoiled samples by headspace technique. Different species of bacteria contribute to different volatile compounds during meat spoilage. LAB played an important role in blown pack deterioration of the Brazilian beef studied.

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Section: Bacteria Identification Using 16s Rrna Clone Librarysupporting

confidence: 88%

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

Hernández-Macedo

Castillo

Tsai

et al. 2012

Lett Appl Microbiol

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“…Consequently, some researchers suggest that incidence rates of Yersinia spp. differ in raw milk due to post-milking contamination, improper cleaning of equipment, transport, and storage conditions (Tassinari and others 1994;Ray 2004). In this study, comparing the different enrichment procedures, we did not find a statistically significant difference among the methods, but the results were not completely equal (Table 3).…”

Section: M: Food Microbiology and Safetycontrasting

confidence: 45%

Genotypic and phenotypic virulence characteristics and antimicrobial resistance of Yersinia spp. isolated from meat and milk products

Özdemir

Arslan

2015

Journal of Food Science

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A total of 300 food samples including 180 milk and 120 meat products have been examined for the presence of Yersinia spp. using the ISO 10273 and the cold enrichment method. The overall prevalence of Yersinia spp. was 84 (28%). Yersinia enterocolitica was isolated from 18 (6%) of the 300 samples. The other Yersinia species were detected in the samples Yersinia rohdei 15 (5%), Yersinia intermedia 14 (4.7%), Yersinia pseudotuberculosis 12 (4%), Yersinia ruckeri 12 (4%), Yersinia mollaretii 5 (1.7%), Yersinia bercovieri 4 (1.3%), and atypical Yersinia spp. 4 (1.3%). The conventionally identified Y. enterocolitica strains were also confirmed by the 16S rRNA gene sequencing. All Y. enterocolitica strains biotyped as 1A had negative results in the phenotypic virulence tests. The 84 Yersinia strains were also examined genotypically for the presence of virulence genes. None of the Y. enterocolitica and other Yersinia strains contained the ail, ystA, yadA, and virF except only 1 Y. intermedia and 2 Y. enterocolitica strains that were found to be positive for ystB. Antimicrobial resistance of 84 Yersinia to 16 antimicrobial agents was determined by the disk diffusion method. All strains were sensitive to tobramycine and imipenem while resistant to clindamycin. Although 84.5% of the strains were resistant to at least 3 or more antimicrobial agents, 64.3% of them were resistant to 4 or more antimicrobial agents.

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“…51 The antimicrobial effect of nitrite is enhanced at lower pH (pH 5.0 to 6.0) in the presence of reducing agents, such ascorbic acid. 52 The impact of pH and nitrite from celery juice concentrate on the growth of L. monocytognes in broth and on ham slices has been studied. 53 The results demonstrate that the pH of celery juice affects antimicrobial action of nitrite, therefore, a larger pH reduction may be needed at 100 mg kg −1 in order to reduce L. monocytogenes growth or a greater concentration of nitrite is needed.…”

Section: Antimicrobial Effect Of Vegetable Nitrite From Vegetable Soumentioning

confidence: 99%

Nitrite formation from vegetable sources and its use as a preservative in cooked sausage

Park

Yoon

2016

J. Sci. Food Agric.

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Fundamental Food Microbiology

Cited by 265 publications

References 0 publications

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

Genotypic and phenotypic virulence characteristics and antimicrobial resistance of Yersinia spp. isolated from meat and milk products

Nitrite formation from vegetable sources and its use as a preservative in cooked sausage

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