Molecular typing techniques to characterize the development of a lactic acid bacteria community on vacuum-packaged beef

Yost, Christopher K.; Nattress, F.M.

doi:10.1016/s0168-1605(01)00623-7

Cited by 39 publications

(32 citation statements)

References 37 publications

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“…In agreement with other studies, we found that the microbiota in vacuum-packed meat was dominated by LAB (6,40,50,53,57), with Enterobacteriaceae accounting for 1 to 10% of the microbiota. The level of Enterobacteriaceae and the level of AHL-producing bacteria as estimated by replica plating onto an AHL monitor strain were similar.…”

Section: Discussionsupporting

confidence: 93%

“…At the time of rejection the typical off odor is putrid and slime is visible at the surface (15). The shelf life of vacuum-packed fresh meat products stored at chill temperatures is extended to weeks or months and the microbiota typically consists of lactic acid bacteria (LAB) and Enterobacteriaceae at levels of 10 8 and 10 6 CFU/g, respectively (6,40,50,53,57). Spoilage off-odors are characterized as dense, sour, and slightly putrid (8).…”

mentioning

confidence: 99%

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Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Bruhn¹,

Christensen²,

Flodgaard³

et al. 2004

Appl Environ Microbiol

116

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Quorum-sensing (QS) signals (N-acyl homoserine lactones [AHLs]) were extracted and detected from five commercially produced vacuum-packed meat samples. Ninety-six AHL-producing bacteria were isolated, and 92 were identified as Enterobacteriaceae. Hafnia alvei was the most commonly identified AHL-producing bacterium. Thin-layer chromatographic profiles of supernatants from six H. alvei isolates and of extracts from spoiling meat revealed that the major AHL species had an R f value and shape similar to N-3-oxo-hexanoyl homoserine lactone (OHHL). Liquid chromatography-mass spectrometry (MS) (high-resolution MS) analysis confirmed the presence of OHHL in pure cultures of H. alvei. Vacuum-packed meat spoiled at the same rate when inoculated with the H. alvei wild type compared to a corresponding AHL-lacking mutant. Addition of specific QS inhibitors to the AHL-producing H. alvei inoculated in meat or to naturally contaminated meat did not influence the spoilage of vacuum-packed meat. An extracellular protein of approximately 20 kDa produced by the H. alvei wild-type was not produced by the AHL-negative mutant but was restored in the mutant when complemented by OHHL, thus indicating that AHLs do have a regulatory role in H. alvei. Coinoculation of H. alvei wild-type with an AHL-deficient Serratia proteamaculans B5a, in which protease secretion is QS regulated, caused spoilage of liquid milk. By contrast, coinoculation of AHL-negative strains of H. alvei and S. proteamaculans B5a did not cause spoilage. In conclusion, AHL and AHL-producing bacteria are present in vacuumpacked meat during storage and spoilage, but AHL does not appear to influence the spoilage of this particular type of conserved meat. Our data indicate that AHL-producing H. alvei may induce food quality-relevant phenotypes in other bacterial species in the same environment. H. alvei may thus influence spoilage of food products in which Enterobacteriaceae participate in the spoilage process.

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Section: Discussionsupporting

confidence: 93%

mentioning

confidence: 99%

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Bruhn¹,

Christensen²,

Flodgaard³

et al. 2004

Appl Environ Microbiol

116

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“…Lactic acid bacteria and enterococci represented 51 and 43%, respectively, of the final population in beef, and 11 and 16%, respectively, of the microbial population in pork. Other authors have found comparable results when comparing bacterial numbers in air-and vacuum-packaged meat (3,14,17,23,25,27) As we already mentioned PTR-MS has some big advantages over the techniques usually used for gas analysis (e.g., gas chromatography). With PTR-MS no preparation of the samples, such as presampling, preconcentration, or sample dehydration, is necessary before the sample is admitted to the PTR-MS.…”

Section: Discussionmentioning

confidence: 51%

“…These organisms typically cause a decrease in pH and create an unfavorable environment for most food-borne pathogens and gram-negative bacteria (12,27). Under aerobic conditions, they cannot compete with gram-negative spoiling organisms due to much longer generation times (24).…”

Section: Discussionmentioning

confidence: 99%

“…For enrichment cultures several days are needed. Molecular methods have been described as useful approaches to type bacteria and monitor community development in meat (27); quantification of microbial numbers, however, is not yet feasible. Therefore we explore here a novel and very fast method to determine the status of a meat sample within a few minutes to make real-time meat controls possible.…”

mentioning

confidence: 99%

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Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry

Mayr

Margesin

Klingsbichel

et al. 2003

Appl Environ Microbiol

150

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The evolution of the microbial spoilage population for air-and vacuum-packaged meat (beef and pork) stored at 4°C was investigated over 11 days. We monitored the viable counts (mesophilic total aerobic bacteria, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria, and Enterococcus spp.) by the microbiological standard technique and by measuring the emission of volatile organic compounds (VOCs) with the recently developed proton transfer reaction mass spectrometry system. Storage time, packaging type, and meat type had statistically significant (P < 0.05) effects on the development of the bacterial numbers. The concentrations of many of the measured VOCs, e.g., sulfur compounds, largely increased over the storage time. We also observed a large difference in the emissions between vacuum-and air-packaged meat. We found statistically significant strong correlations (up to 99%) between some of the VOCs and the bacterial contamination. The concentrations of these VOCs increased linearly with the bacterial numbers. This study is a first step toward replacing the time-consuming plate counting by fast headspace air measurements, where the bacterial spoilage can be determined within minutes instead of days.Meat is one of the most perishable foods, and its composition is ideal for the growth of a wide range of spoilage bacteria. Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and foot-and-mouth disease epidemics (8,9,19), and food-borne diseases remain a substantial burden (21). We can meet these challenges with an improved and global food safety control system. One possible improvement would be a rapid and accurate detection system for microbial spoilage. This technique should ideally also be nondestructive and give results in real time for application in highly automated food-processing environments. Current methods are time-consuming, labor intensive, and, therefore, give retrospective information (8). The common method used for determining the status of meat, with respect to spoilage, is analysis of the counts of total viable bacteria and/or specific spoilage bacteria. An obvious drawback with this method is the incubation period of 1 to 3 days that is required for colony formation. For enrichment cultures several days are needed. Molecular methods have been described as useful approaches to type bacteria and monitor community development in meat (27); quantification of microbial numbers, however, is not yet feasible. Therefore we explore here a novel and very fast method to determine the status of a meat sample within a few minutes to make real-time meat controls possible. Volatile organic compounds (VOCs) produced by meat bacteria have been analyzed by gas chromatography-mass spectrometry (MS) (5, 7) and have been detected by an electronic nose and a sensory panel (3), suggesting the helpfulness of VOC measurements in order to analyze spoilage. The objective of the present work was to evaluate the ability of the proton transfer reaction (PTR)-MS...

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Microbial ecology of beef carcasses and beef products

Yang

2016

Quantitative Microbiology in Food Processing

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Molecular typing techniques to characterize the development of a lactic acid bacteria community on vacuum-packaged beef

Cited by 39 publications

References 37 publications

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Presence of Acylated Homoserine Lactones (AHLs) and AHL-Producing Bacteria in Meat and Potential Role of AHL in Spoilage of Meat

Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry

Microbial ecology of beef carcasses and beef products

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