Role of Hafnia alvei and a Lactobacillus Species in the Spoilage of Vacuum-Packaged Strip Loin Steaks

Hanna, M. O.; Smith, G. C.; Hall, L. C.; Vanderzant, C.

doi:10.4315/0362-028x-42.7.569

Cited by 47 publications

(39 citation statements)

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“…, 2011). Although in a lesser extent, members of the Enterobacteriaceae family have also been described as potential causative agents of ‘blown pack’ spoilage (Hanna et al. , 1979; Brightwell et al.…”

Section: Introductionmentioning

confidence: 99%

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

Chaves

Silva

Sant’Ana

et al. 2012

Int J of Food Sci Tech

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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.

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Section: Introductionmentioning

confidence: 99%

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

Chaves

Silva

Sant’Ana

et al. 2012

Int J of Food Sci Tech

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“…1989). In the past, this type of spoilage was commonly associated with vacuum‐packed meat stored at an abused temperature, in which spoilage bacteria such as Serratia liquefaciens , Enterobacter aerogenes or Hafnia alvei grow and produce gas to cause “blown pack” spoilage (Hanna et al. 1979).…”

Section: Introductionmentioning

confidence: 99%

A CASE OF “BLOWN PACK” MEAT LINKED TO CLOSTRIDIUM ESTERTHETICUM IN IRELAND

Byrne

Monaghan

Lyng

et al. 2009

Journal of Food Safety

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The objective of this study was to determine whether Clostridium estertheticum can be linked to the “blown pack” of vacuum‐packed beef and lamb. Vacuum‐packed chilled beef and lamb samples that had been spoiled by gross gas distension were obtained from two Irish meat processing plants. A sample of purged liquid from each sample was removed from the each meat pack and divided into 3 replicate samples. Both polymerase chain reaction amplification and conventional culturing methods was used to detect C. estertheticum in each purge sample. DNA sequencing was used to confirm its detection. C. estertheticum DNA was detected in beef but not detected in lamb. C. estertheticum was not isolated from the beef or lamb purge samples. This study represents the first confirmed link between C. estertheticum and the blown pack vacuum‐packed beef in Ireland. PRACTICAL APPLICATIONS Blown pack spoilage of vacuum packed meat is a significant problem in the meat industry and has the potential to cause considerable economic loss to meat processors. This study found, the first evidence of Clostridium estertheticum in vacuum packed meat in Ireland. This research will contribute to a better understanding of blown pack spoilage of vacuum packed meat caused by C. estertheticum.

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“…Investigators have reported the development of such odors in meats as bacterial numbers increase during storage. More specifically, the odors have been described as "sour," "buttermilk," " sulfur-like," and "hydrogen sulfide" (Hanna et al, 1979(Hanna et al, , 1983Vanderzant et al, 1986). Edwards and Dainty (1987) examined the microbial flora and volatile compounds found on normal and high pH pork which was vacuum-packaged and stored at 5°C.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum

Jackson

Acuff

Sharp

et al. 1992

Journal of Food Science

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Sterile pork loin tissue was inoculated with Luctobacillus plantmum and Lactobacilhs fermentum, placed in sterile sample bottles, purged with Cot, and stored for up to 24 days at 3°C. L. plantarum grew more rapidly than L. fennenhun under these conditions. Among the 15 compounds identified in the headspace of sterile and inoculated pork loin tissue were acetone, sulfur dioxide, dichloroethane, trichloromethane, benzene and toluene. Profiles of volatile compounds were similar for inoculated and sterile pork loin tissue.

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Role of Hafnia alvei and a Lactobacillus Species in the Spoilage of Vacuum-Packaged Strip Loin Steaks

Cited by 47 publications

References 0 publications

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

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

A CASE OF “BLOWN PACK” MEAT LINKED TO CLOSTRIDIUM ESTERTHETICUM IN IRELAND

Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum

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