Growth of spoilage bacteria during storage and transport of meat

Abstract

Pseudomonads and lactic acid bacteria (LAB) are the most relevant organisms for assessing the effect of specific chilling time–temperature scenarios on the growth of spoilage bacteria under aerobic and anaerobic (vacuum packs) conditions, respectively. Pseudomonad growth was modelled on beef, pork and lamb carcasses, chilled to specific target surface temperatures and compared with the growth that would be achieved if the carcasses were chilled to a core temperature of 7°C (Regulation (EC) No 853/2004). Pseudomonad growth with the combination of chilling the carcass surface to a target temperature (1–10°C for beef and lamb, and 5–10°C for pork) and transportation at that temperature plus ± 1°C was also modelled for 1–48 h (assuming an initial count of 1 CFU/cm2). Finally, the growth of pseudomonads and LAB was modelled on meat intended for use in minced meat/meat preparations, stored at temperatures of 1–7°C (inclusive) for 1–12 days. The effect of storage temperature and initial count on the time to reach 107 CFU/cm2 was also investigated. The outputs suggest that chilling bovine or ovine carcasses to between 4 and 10°C surface temperature, inclusive, results in similar or lower predicted pseudomonad growth as compared to chilling to a core temperature of 7°C. The results for porcine carcasses depended on the target surface temperature and chilling curve applied. It was also predicted that pseudomonads and LAB grow steadily on meat stored at 1–7°C and LAB counts exceeded 107 CFU/cm2 when stored for 11 days at 7°C. It was concluded that the time–temperature chilling profiles that may be used to obtain similar or less growth to that obtained when chilling to a core temperature of 7°C is dependent on the initial contamination level.

Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation

“…The final concentration of psychrophile microorganisms in the lamb meat increased substantially during the 2 days of storage in all the samples. This trend was in line with the findings of Al Sheddy et al and the EFSA BIOHAZ (European Food Safety Authority Biological Hazards) Panel [63,64], who demonstrated the ability of these microorganisms to develop in cool temperatures. It can be observed that during the storage period, the growth of psychrophile microorganisms was lower in lamb meat packed with the CAR-OLE film; this was approximately 5 times lower compared to the samples packed with CAR-C or the PVC film.…”

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

“…Considering that meat is a sensitive microbial ecosystem, these practices might result in overgrowth of pathogens that are more resistant to the treatment and the eventual emergence of pathogens that are usually of low concern [31]. The present study's results confirm that the higher the competition in the batter, the more difficult it is for a pathogen to grow or survive, particularly if no other hurdles are introduced in the process [7,35]. This situation is of particular concern with Salmonella, which is an excellent competitor [36].…”

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

“…Its production of spoilage-related off-odors and slime quickly leads to rejection of meat products by consumers (Ercolini et al, 2006). Short-chain fatty acids esters are responsible for the "fruity odor," which is characteristic in meat spoiled by most P. fragi strains (Edwards et al, 1987).…”