2015
DOI: 10.1111/lam.12431
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A four-year survey of blown pack spoilage Clostridium estertheticum and Clostridium gasigenes on beef primal cuts

Abstract: This study provides data on blown pack spoilage contamination rates of beef primal cuts (pieces of meat initially cut from the carcass during butchering) over an extended period of time. The results show the risk of contamination is low but persistent throughout the year necessitating continuous sporicidal treatment of plant and equipment. Moreover, the higher prevalence of positive meat drip samples suggests sampling regimes should be based on this sample type.

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Cited by 24 publications
(26 citation statements)
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“…Clostridium estertheticum is a Gram-positive, spore-forming bacterium that is recognized as a causative agent of blown pack spoilage (BPS) in vacuum packed beef products (Bolton et al, 2015). Such events, which may occur as soon as 4 weeks following storage, can lead to economic losses for a meat producer.…”
Section: Introductionmentioning
confidence: 99%
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“…Clostridium estertheticum is a Gram-positive, spore-forming bacterium that is recognized as a causative agent of blown pack spoilage (BPS) in vacuum packed beef products (Bolton et al, 2015). Such events, which may occur as soon as 4 weeks following storage, can lead to economic losses for a meat producer.…”
Section: Introductionmentioning
confidence: 99%
“…Despite these cleaning protocols, spores can remain unaffected, only to germinate at a later stage. The potential occurrence of BPS is one of the main reasons that beef abattoirs cannot adopt the hot/warm boning technique , a measure that would support improvements in beef quality, at a reduced cost through better production methods (Bolton et al, 2015). …”
Section: Introductionmentioning
confidence: 99%
“…Entretanto, observa-se, que a positividade dos resultados foi relativa e subsequentemente maior nos pontos de coleta: câmaras frigoríficas, superfícies de cortes cárneos e sala de matança, seguidos em menor proporção por superfícies mistas, superfícies de carcaças e sala de desossa. Estes resultados confirmam a hipótese da ocorrência de contaminação cruzada dentro da indústria frigorífica como relatado por MOURA et al (2015) e BOLTON et al (2015). De acordo com os autores, os microorganismos presentes na pele do animal e nos equipamentos utilizados na sala de matança, são disseminados para os diversos setores da indústria frigorífica devido às falhas operacionais, além da possibilidade de propagação por meio de contaminação ambiental no fluxograma de produção.…”
Section: Fonte: Elaborada Pelos Autoresunclassified
“…Os resultados obtidos no presente estudo, em relação aos focos de contaminação: sala de matança, sala de desossa, superfície de carcaça e superfície de corte cárneo revelaram em sua totalidade um grau de positividade média (2,26%) é equivalente aos resultados encontrados por BOLTON et al (2015), cuja positividade foi de 1,77%. Entretanto, difere bastante com o resultado encontrado por BONKE et al (2016), 34,4%.…”
Section: Fonte: Elaborada Pelos Autoresunclassified
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