Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Abstract

The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

“…First, meat pH exerts a direct effect on its water holding capacity (WHC), since it is generally held that the ability of meat to retain water progressively improves above and below pH values corresponding to the isoelectric point of meat proteins (i.e., 5.5 in the case of pork meat) [ 26 ]. Furthermore, processed meat products with a low pH are less likely to develop pathogen microbial growth and off-odors, thus having an improved safety and shelf-life [ 27 , 28 ]. Lastly, reduced pH values might also be advantageous to facilitate the action of collagenases and other proteolytic enzymes responsible for meat tenderization during the refrigerated storage [ 29 ].…”

Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

“…For example, Pseudomonas putida, Stenotrophomonas maltophilia, and Citrobacter braakii, which together accounted It is widely reported that Gram-negative psychrotrophic bacteria in raw milk are of special concern to the dairy industry because they can produce extracellular enzymes, mainly proteases and lipases, that contribute to the spoilage of dairy products [27,28]. Worldwide, species of Pseudomonas are the most common contaminants isolated from cold raw milk [16], while other genera, including Chryseobacterium, Citrobacter, and Serratia, have been reported as critical post-pasteurization spoilers [29][30][31]. Although Gram-negative bacteria are frequently identified in the milk of healthy animals, their abundance could be linked to mastitis and poor health conditions of the livestock, thus reducing the quality of raw milk [32,33].…”

“…Raw milk is often refrigerated for up to three or four days until it is processed. A recent review reported, in association with this matrix, the presence of Bacillus, Clostridium, Corynebacterium, Micrococcus, Streptococcus, Staphylococcus, Microbacterium, Lactococcus, and Lactobacillus (Gram-positive), and Pseudomonas, Aeromonas, Alcaligenes, Achromobacter, Acinetobacter, Flavobacterium, Chryseobacterium, and Enterobacteriaceae (Gram-negative) [31]. Therefore, we analysed the same samples after three days of storage at refrigeration temperature.…”

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

“…Spoilage may shorten meat product shelf-life and lead to their rejection by consumers because quality expectations are not met [ 12 ]. Spoilage of products of animal origin has been recently reviewed [ 13 ]. In the latter paper, microorganisms associated with meat and dairy product spoilage are reviewed and factors influencing spoilage such as temperature, pH, salt and packaging atmosphere are described.…”