The ecology of bacterial spoilage of fresh meat at chill temperatures

Gill, C.O.; Newton, K. G.

doi:10.1016/0309-1740(78)90006-2

Cited by 166 publications

(77 citation statements)

References 70 publications

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“…In general, vacuum-packaged meats are generally quite stable at low temperatures (Labadie 1999). While the shelf life of meat that is packaged with films that are highly permeable to oxygen is approximately 1 week, the shelf life of vacuumpackaged meat is around 3-12 weeks, when stored at 0°C (Gill and Newton 1978). Further, in vacuum-packaged meat, spoilage is determined by temperature, relative humidity, partial oxygen and carbon dioxide pressure and storage conditions usually favour the growth of lactic acid bacteria in this type of product (Brightwell et al 2009).…”

Section: Resultsmentioning

confidence: 99%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

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Section: Resultsmentioning

confidence: 99%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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“…For the numbering and isolation, a nonselective medium such as PCA was used, which is commonly used for the cultivation of mesophilic and psychrotrophic bacteria from foods (29). A considerable microbial diversity, including enterobacteria, pseudomonads, and carnobacteria, was found in both mesophilic and psychrotrophic groups of microorganisms, including taxa often recognized as spoilage agents (4,14,15,21,25,33,56,58). C. maltaromaticum and C. divergens, recognized as dominant spoilers of meat (35), were isolated at both 30 and 7°C.…”

Section: Discussionmentioning

confidence: 99%

“…They belong to microbial genera of both gram positive, such as lactic acid bacteria, and gramnegative bacteria, such as Pseudomonas spp. and Enterobacteriaceae (21,24). Species of Pseudomonas are particularly involved in the spoilage of meat stored at chill temperatures (15,30,33).…”

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confidence: 99%

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

308

182

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Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twentynine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7°C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7°C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.

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“…A healthy animal may harbor pathogenic bacteria on its hide, hair, and hooves, in its intestinal tract, and around the lymph nodes (5,18,29,19,14). For beef, the primary source is the hair and hide, which contaminate the carcass during removal (14).…”

mentioning

confidence: 99%

An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

Korsak

Daube

Ghafir

et al. 1998

Journal of Food Protection

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The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag, constituting a single composite sample. Standard or validated analytical methods were used to isolate and characterize four foodbome pathogens. Salmonella spp., Listeria monocytogenes, Campylobacter spp., and verocytotoxin-producing E. coli were detected, respectively, in 27, 2, 2, and 14% of the pork samples and 0, 22. 10, and 5% of the beef samples. Of the 10 samples positive for E. coli O157, only one yielded an isolate confirmed to be entcrohemorrhagic. Since Salmonella spp. appear as the main contaminant of pork (27%) and L. monocytogenes as the main contaminant of beef (22%), any slaughterhouse sampling plan should include testing for the former in the case of pork carcasses and for the latter in the case of beef carcasses. One should also test regularly for the presence of E. coli O157 and Campylobacter spp. in pork and beef abattoirs. The method presented here is an easy way to assess the contamination rate of carcasses at the end of the slaughtering process.

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The ecology of bacterial spoilage of fresh meat at chill temperatures

Cited by 166 publications

References 70 publications

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

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