Shelf life extension and microbiological safety of fresh meat — a review

Lambert, Anne D.; Smith, James P.; Dodds, Karen L.

doi:10.1016/s0740-0020(05)80002-4

Cited by 223 publications

(155 citation statements)

References 112 publications

Supporting

Mentioning

127

Contrasting

Unclassified

Order By: Relevance

“…Lactobacilli are able to grow even at low temperature degrees, resistant to CO 2 and produces higher activation energy than G (-) bacteria under temperature abuse (Lambert et al, 1991;Rodriguez et al,1999;Kennedy et al, 2004;Berruga et al, 2005;Estürk and Ayhan, 2009;Limbo et al, 2010;Kızılırmak et al, 2011). It was also stated that modified atmosphere packaging for beef meat using CO 2 /N 2 inhibits lactobacilli growth more than vacuum packaging (Rao and Sachindra, 2002).…”

Section: Resultsmentioning

confidence: 99%

Effect of Modified Atmosphere Packaging on Microbiological Quality of Mantı

Uzunlu

Var

2016

FSTR

View full text Add to dashboard Cite

Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) to extend its refrigerated storage time. Beef, which is one of the main raw ingredients in mantı, is a highly perishable product. Therefore, it is essential that the microbiological effects of this product be analysed. The microbiological qualities of each mantı package were assessed by analysing raw mantı samples to determine the number of Lactobacillus spp. they contained, as well as the total anaerobic mesophilic microorganisms, the amounts of Staphylococcus spp., yeast and mould, the coliforms, Escherichia coli, Salmonella spp. and Clostridium perfringens and the total aerobic psychrophilic microorganisms. Salmonella spp. and C. perfringens were not detected in the raw materials or the packed samples, but the Lactobacillus spp. and total anaerobic mesophilic microorganism counts increased during cold storage. Growth of Enterobacteriaceae species in a modified atmosphere during the period in which the mantı is being stored must also be taken into account. The compositions of the MAP samples lasted for the maximum storage time of 126 days as opposed to 20 days in normal atmospheric packaging. In conclusion, more than 40% carbon dioxide (CO 2 ) with nitrogen (N 2 ) should be used in the mantı process.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of Modified Atmosphere Packaging on Microbiological Quality of Mantı

Uzunlu

Var

2016

FSTR

View full text Add to dashboard Cite

show abstract

“…The environmental microbiota from processing plants have often been addressed as sources of microbes that potentially affect the quality attributes of meat (1,12,13). Indeed, several studies demonstrated that the microbiota involved in food-processing steps are often found on processing surfaces or tools (11,12,(14)(15)(16)(17), underlying the importance of hygienic practices in influencing the food microbiota.…”

mentioning

confidence: 99%

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

Stellato

Storia

Filippis

et al. 2016

Appl Environ Microbiol

146

View full text Add to dashboard Cite

Microbial contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the meat processing environment on initial fresh meat contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n ‫؍‬ 20), including LD (n ‫؍‬ 10) and SD (n ‫؍‬ 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher's hand. The microbiota of both meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between meat and environmental samples, with higher levels of Proteobacteria in meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the meat samples and were positively correlated with Proteobacteria. Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the contamination. IMPORTANCEThe study provides an in-depth description of the microbiota of meat and meat processing environments. It highlights the importance of the environment as a contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of contamination. Meat is a complex niche with chemical and physical properties that allow the colonization and development of a variety of microorganisms, especially bacteria (1, 2). Several factors can influence the occurrence of microbes in meat. After slaughtering, meat can be contaminated by microorganisms from water, air, and soil, as well as from the workers and equipment involved in the processing. In the later processing steps of the fresh meat chain (i.e., handling, cutting, and storage), abiotic factors such as temperature, gaseous atmosphere, pH, and NaCl levels select for certain bacteria, allowing colonization of the meat surface by different spoilage-related species and...

show abstract

“…The decrease in the contamination in slaughterhouses II and III was expected, since skinning the animal is considered a critical stage due to the possibility of the contamination of the carcass surface by microorganisms present on the skin, hair and hooves (Lambert et al, 1991). Moreover, the main goal of washing and cooling is to reduce microbial contamination (Ordóñez, 2005).…”

Section: Resultsmentioning

confidence: 99%

Survey of verotoxin-producing Escherichia coli and faecal coliforms in beef carcasses destined for export at slaughterhouses in Brazil

et al. 2017

View full text Add to dashboard Cite

This study investigated the presence of generic and verotoxin-producing E. coli as well as enumerated faecal coliforms in 30 beef carcasses in different parts of the slaughter process (after skinning, washing and cooling) at each of three slaughterhouses of the state of Mato Grosso do Sul, Brazil. Among the total number of carcasses examined (n = 90), 39 (43.3%) had generic E. coli. Among the 270 samples analysed, 25 (9.3%) were positive after skinning, 14 (5.2%) were positive after washing and nine (3.3%) were positive after cooling. The majority of isolates of E. coli was collected from samples after skinning, which is considered a critical point of the microbial contamination of carcasses. However, the highest concentration of faecal coliforms was found after the washing step. The cooling step proved to be important to reducing the amount of hygiene-indicator microorganisms. The E. coli isolates had no stx1 or stx2 genes associated with virulence.

show abstract

Shelf life extension and microbiological safety of fresh meat — a review

Cited by 223 publications

References 112 publications

Effect of Modified Atmosphere Packaging on Microbiological Quality of Mantı

Effect of Modified Atmosphere Packaging on Microbiological Quality of Mantı

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

Survey of verotoxin-producing Escherichia coli and faecal coliforms in beef carcasses destined for export at slaughterhouses in Brazil

Contact Info

Product

Resources

About