Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat

Hauschild, Philippa; Vogel, Rudi F.; Hilgarth, Maik

doi:10.1016/j.ijfoodmicro.2021.109264

Cited by 9 publications

(4 citation statements)

References 37 publications

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“…Despite previous reports supporting the reduced growth of photobacteria under modified atmospheres in packaged raw meat (Hauschild et al, 2021 ), it is still a common niche from which these species are isolated (Fuertes-Perez et al, 2019 ) in high cell numbers of >10 8 log CFU/g. While we deliberately chose to study specific strains alone in vitro in this study without any interference or bias by a consortium or variations of substrates, differences in observed growth might be due to the presence of other species of meat spoilers or differences in the model used for growth compared to naturally contaminated raw meat.…”

Section: Resultsmentioning

confidence: 85%

“…While we deliberately chose to study specific strains alone in vitro in this study without any interference or bias by a consortium or variations of substrates, differences in observed growth might be due to the presence of other species of meat spoilers or differences in the model used for growth compared to naturally contaminated raw meat. Spoilage species can have an influence by consumption of O 2 and by reduction of part of the stress induced, as in is the case of B. thermosphacta (Kolbeck et al, 2019 ), or commensal relationships with photobacteria (Hauschild et al, 2021 ; Hauschild, 2022 ). Additionally, the model used in this study, due to the limitations in proteomic sample collection, requires planktonic growth with constant shaking reducing the formation of protective strategies, such as biofilms, that modify diffusion of gases to the cells (Flemming, 1993 ).…”

Section: Resultsmentioning

confidence: 99%

“…Still, the work aimed at a wider view of the meat microbiota and could not differentiate at the strains/species level. On the other hand, a report based on cell enumeration of photobacteria directly on artificially contaminated meat revealed that a combination of high O 2 and CO 2 is, indeed, able to reduce and almost inhibit their growth (Hauschild et al, 2021 ), but offer no metabolic background to explain the effects of the gas mixture.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Modified Atmospheres on Growth and Metabolism of Meat-Spoilage Relevant Photobacterium spp. as Predicted by Comparative Proteomics

et al. 2022

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Modified atmosphere packaging (MAP) is a common strategy to selectively prevent the growth of certain species of meat spoiling bacteria. This study aimed to determine the impact of high oxygen MAP (70% O2, 30% CO2, red and white meats) and oxygen-free MAP (70% N2, 30% CO2, also white meat and seafood) on preventing the growth of spoiling photobacteria on meat. Growth of Photobacterium carnosum and P. phosphoreum was monitored in a meat simulation media under different gas mixtures of nitrogen, oxygen, and carbon dioxide, and samples were taken during exponential growth for a comparative proteomic analysis. Growth under air atmosphere appears optimal, particularly for P. carnosum. Enhanced protein accumulation affected energy metabolism, respiration, oxygen consuming reactions, and lipid usage. However, all the other atmospheres show some degree of growth reduction. An increase in oxygen concentration leads to an increase in enzymes counteracting oxidative stress for both species and enhancement of heme utilization and iron-sulfur cluster assembly proteins for P. phosphoreum. Absence of oxygen appears to switch the metabolism toward fermentative pathways where either ribose (P. phosphoreum) or glycogen (P. carnosum) appear to be the preferred substrates. Additionally, it promotes the use of alternative electron donors/acceptors, mainly formate and nitrate/nitrite. Stress response is manifested as an enhanced accumulation of enzymes that is able to produce ammonia (e.g., carbonic anhydrase, hydroxylamine reductase) and regulate osmotic stress. Our results suggest that photobacteria do not sense the environmental levels of carbon dioxide, but rather adapt to their own anaerobic metabolism. The regulation in presence of carbon dioxide is limited and strain-specific under anaerobic conditions. However, when oxygen at air-like concentration (21%) is present together with carbon dioxide (30%), the oxidative stress appears enhanced compared to air conditions (very low carbon dioxide), as explained if both gases have a synergistic effect. This is further supported by the increase in oxygen concentration in the presence of carbon dioxide. The atmosphere is able to fully inhibit P. carnosum, heavily reduce P. phosphoreum growth in vitro, and trigger diversification of energy production with higher energetic cost, highlighting the importance of concomitant bacteria for their growth on raw meat under said atmosphere.

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of Modified Atmospheres on Growth and Metabolism of Meat-Spoilage Relevant Photobacterium spp. as Predicted by Comparative Proteomics

et al. 2022

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“…It is important to choose a material that preserves the properties of the packaged product and ensures the safety of its ingestion. Meat products facilitate the development and proliferation of microorganisms due to the high content of water activity and nutrient availability [ 4 , 5 ]. According to studies, the main reason for the proliferation of sporulation and the reduction of the shelf life is the choice of inappropriate packaging material or improper packaging conditions [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Puscaselu

Anchidin-Norocel

Petraru

et al. 2021

Foods

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Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

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Transcriptomic analysis of the response of Photobacterium phosphoreum and Photobacterium carnosum to co-contaminants on chicken meat

2022

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Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat

Cited by 9 publications

References 37 publications

Impact of Modified Atmospheres on Growth and Metabolism of Meat-Spoilage Relevant Photobacterium spp. as Predicted by Comparative Proteomics

Impact of Modified Atmospheres on Growth and Metabolism of Meat-Spoilage Relevant Photobacterium spp. as Predicted by Comparative Proteomics

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Transcriptomic analysis of the response of Photobacterium phosphoreum and Photobacterium carnosum to co-contaminants on chicken meat

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