Influence of cold chain interruptions on the shelf life of fresh pork and poultry

Abstract

Summary In this study, the influence of fluctuations of the cold chain on the growth of Pseudomonas spp. on fresh pork and poultry and, therefore, their shelf life was evaluated. Thus, four storage trials were examined. In each trial, shelf life at the control scenario (4 °C, constant) was compared with shelf life at two dynamic scenarios including temperature shifts from 4 to 7 and to 15 °C, respectively. Overall, fresh pork and fresh poultry showed similar spoilage patterns at dynamic temperature conditions with remarkable reductions in the shelf life when short temperature upshifts occurred at the beginning of the storage. Reductions were up to 2 days (up to over 30%), although the storage time with an abusive temperature was <5% of the total storage time. As expected, scenarios with shifts to 15 °C led to higher shelf life reductions than scenarios with shifts to 7 °C for both meat types.

Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

“…This shelf-life was even shorter than the shelf-life of shrimps stored at a higher constant temperature (15°C) (43 h) although they contained similar initial microbial concentrations. A similar observation was reported by Bruckner et al (2012), who found a remarkable shelf-life reduction of fresh pork and poultry due to temperature abuse in the beginning of storage. Our study highlighted the necessity of cooling shrimps as soon as they are caught.…”

Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

“…); however, other authors have set it at 1·8 (Bruckner et al . ). One reason for the difference in SI could be explained by the presence of different species of TVC with different metabolic activities and sensorial quality deterioration depending on the type of fresh product (Jacxsens et al .…”

“…This confirms the applicability of TVC as freshness indicator during the storage period (Bruckner et al . ). Treatments caused a significant increase ( P < 0·05) in pH of samples compared with the untreated (control) samples at the end of the storage period.…”

Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken

“…However, despite the wide biodiversity of microorganisms, the spoilage process of all proteinaceous foods is similar and it is caused by 1 predominant group, termed the specific spoilage organism (SSO) (Dalgaard ). The most commonly reported SSO species for aerobically stored pork and poultry meat are Pseudomonas , Shewanella or Brochothrix (Russell and others ; Nychas and others ; Bruckner and others ). Quality of meat and its spoilage are usually accessed by a subjective evaluation.…”

“…Quality of meat and its spoilage are usually accessed by a subjective evaluation. Traditionally, the shelf life of raw meat is predicted based on minimal spoilage level of total viable count (TVC) (Huis in't Veld ; Bruckner and others ). However, the meat spoilage is commonly manifested as off‐odors and discoloration caused by the presence of volatile and non‐volatile compounds produced as a result of bacterial metabolism (Borch and others ).…”