Gas‐producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum‐packaged beef

Abstract

Summary This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum‐packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abattoir samples. The potential of isolates to cause ‘blown pack’ spoilage of vacuum‐packaged beef stored at chilled temperature (4 °C) and abuse temperature (15 °C) was investigated. Populations of lactic acid bacteria in exudate of spoiled and nonspoiled samples were not significantly different (P > 0.05), whereas the number of lactic acid bacteria on the surface was significantly higher (P < 0.05) in spoiled samples as compared to nonspoiled samples. The population of Enterobacteriaceae species in exudate and on the surface of samples were significantly higher (P < 0.05) in spoiled packs in comparison with nonspoiled packs. Results of the deterioration potential showed that ‘blown pack’ spoilage was noticeable after 7 days at 15 °C and after 6 weeks at 4 °C for samples inoculated with Hafnia alvei.

A case of ‘blown pack’ spoilage of vacuum‐packaged pork likely associated with Clostridium estertheticum in Canada

“…16S rRNA gene amplicon sequence analysis also showed that both packages of pork had a substantial fraction of LAB including Lactobacillus, Carnobacterium and Lactococcus, which is in agreement with previous findings that LAB are often predominant on VP meats (Doulgeraki et al 2012;Youssef et al 2017). BPS caused by LAB has been reported for VP beef and lamb; however, different from the case in this study, this type of BPS normally occurs at the end of the storage life of VP meats and the package is usually less distended (Brightwell et al 2007;Chaves et al 2012). Enterobacteriaceae have also been associated with BPS at late stages of VP meat storage when they prevail among the microbiota (Brightwell et al 2007;Chaves et al 2012).…”

“…BPS caused by LAB has been reported for VP beef and lamb; however, different from the case in this study, this type of BPS normally occurs at the end of the storage life of VP meats and the package is usually less distended (Brightwell et al 2007;Chaves et al 2012). Enterobacteriaceae have also been associated with BPS at late stages of VP meat storage when they prevail among the microbiota (Brightwell et al 2007;Chaves et al 2012). Both packages of pork examined in this study had only a small portion (<2%) of Enterobacteriaceae.…”

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

“…The psychrotrophic members of the Enterobacteriaceae family and Enterococcus are frequent members of the spoilage microflora of vacuum‐packed meats and lightly preserved fish products like cold‐smoked salmon or shrimps (Gram and others ; Daalgard and others ; Mejlholm and others ; Jaffrès and others ; Alfaro and Hernandez ; Säde and others ). In the meat sector, Enterobacteriaceae have also been described as being potential causative agents of the “blown pack” spoilage of meats, characterized by abundant production of gas, off‐odors, and exudates together with proteolysis and modifications of pH and color (Brightwell and others ; Adam and others ; Chaves and others ). Concerning Enterococcus sp., this genus is described as positively contributing to the pH decrease and to the modification of the texture and/or the sensorial characteristics of some fermented food.…”

Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause ‘blown pack’ spoilage in chilled vacuum-packaged beef

“…In this study, the ability of psychrotrophic Clostridium isolated from Brazilian vacuumpackaged beef and the influence of the combination of shrinking temperature and vacuum pressure during packaging was studied. Besides, recent research conducted by Chaves, Silva, Sant'Ana, Campana, and Massaguer (2012) showed that others species such as H. alvei and Lactobacillus pentosus were also capable to promote the blown pack.…”