A simple method of the detection of pork spoilage caused by Rahnella aquatilis

Godziszewska, Jolanta; Guzek, Dominika; Pogorzelska, Ewelina; Brodowska, Marta; Górska‐Horczyczak, Elżbieta; Sakowska, Anna; Wojtasik‐Kalinowska, Iwona; Gantner, Magdalena; Wierzbicka, Agnieszka

doi:10.1016/j.lwt.2017.05.049

Cited by 17 publications

(8 citation statements)

References 37 publications

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“…In contrast, it has been described that R. aquatilis is involved in spoilage of refrigerated food (e.g. meat) and widely detected in other RTE salad samples, as shown here and in other vegetables and fruits [44,45,46,47,48,49]. For instance, in one survey on minimally processed vegetables, the dominating bacterial population during low temperature storage mainly comprised species belonging to the Pseudomonadaceae and Enterobacteriaceae, especially Erwinia herbicola and R. aquatilis [49].…”

Section: Discussionmentioning

confidence: 57%

High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food

Miralles

Maestre‐Carballa

Lluesma-Gomez

et al. 2019

Foods

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Technologies to detect the entire bacterial diversity spectra and foodborne pathogens in food represent a fundamental advantage in the control of foodborne illness. Here, we applied high-throughput 16S rRNA sequencing of amplicons obtained by PCR and RT-PCR from extracted DNA and RNA targeting the entire bacterial community and the active bacterial fraction present in some of the most consumed and distributed ready-to-eat (RTE) salad brands in Europe. Customer demands for RTE food are increasing worldwide along with the number of associated foodborne illness and outbreaks. The total aerobic bacterial count in the analyzed samples was in the range of 2–4 × 106 CFU/g (SD ± 1.54 × 106). Culture validated methods did not detect Salmonella spp., Escherichia coli, and other fecal coliforms. 16S rRNA gene Illumina next-generation sequencing (NGS) data were congruent with these culture-based results and confirmed that these and other well-known foodborne bacterial pathogens, such as Listeria, were not detected. However, the fine-resolution of the NGS method unveiled the presence of the opportunistic pathogens Aeromonas hydrophyla and Rahnella aquatilis (relative frequency of 1.33–7.33%) that were metabolically active in addition to non-pathogenic, active members of Yersinia spp. (relative frequency of 0.0015–0.003%). The common ail and foxA marker genes of Yersinia enterocolitica were not detected by qPCR. Finally, our NGS data identified to non-pathogenic Pseudomonas spp. as the most abundant and metabolically active bacteria in the analyzed RTE salads (53–75% of bacterial abundance). Our data demonstrate the power of sequencing, in parallel, both 16S rRNA and rDNA to identify and discriminate those potentially and metabolically active bacteria and pathogens to provide a more complete view that facilitates the control of foodborne diseases, although further work should be conducted to determine the sensitivity of this method for targeting bacteria

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Section: Discussionmentioning

confidence: 57%

High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food

Miralles

Maestre‐Carballa

Lluesma-Gomez

et al. 2019

Foods

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show abstract

“…Mellor et al (2011) demonstrated that Pseudomonas fluorescens was capable of spoiling poultry meat after 7 days of cold storage at 4 • С. Godziszewska et al (2017) established that Rahnella aquatilis spoiled vacuumpacked pork after 8 days of cold storage at 2 • С. Nakyinsige et al (2015) and Rodríguez-Calleja et al (2005) reported the spoilage of rabbit meat stored aerobically at 3 • С for 7 days, when the total microbial, psychrotrophic, and Pseudomonas counts attained 8 log cfu/g.…”

Section: Meat Spoilagementioning

confidence: 96%

“…Godziszewska et al. () reported Rahnella aquatilis as the main bacterial species inducing spoilage of pork. By the end of the shelf‐life of French fresh pork sausages, Bouju‐Albert, Pilet, and Guillou () isolated Brochothrix , Pseudomonas , Leuconostoc , and Lactobacillus from them, with a predominance of lactic acid bacteria.…”

Section: Meatmentioning

confidence: 99%

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

Odeyemi

Alegbeleye

Strateva

et al. 2020

Comp Rev Food Sci Food Safe

342

161

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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.

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“…In addition, the electronic nose detection system could also be used to determine the quality and freshness of the meat based on the difference in odor (Li, Ren, Shao, Tan, & Niu, 2019;Wijaya, Sarno, & Zulaika, 2018;Jolanta, et al, 2017). Wojnowski, Kalinowska, Majchrzak, Płotka-Wasylka, and Namie snik (2019) used electronic nose technology to determine the freshness of poultry meat with different concentrations of biogenic amines.…”

Section: Introductionmentioning

confidence: 99%

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

Yang

Zhang

et al. 2021

J Food Process Engineering

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The present study aims to explore rapid method for the detection of flavor substances in Ningxiang pork. Collect the longissimus dorsi samples of Ningxiang pigs with a left carcass weight 25-30 kg. After pretreatment, five factors affecting the volatile flavors of Ningxiang pork were detected: heat treatment time, the amount of saturated NaCl solution added, sample weight, equilibrium time and equilibrium temperature. The results showed that among the five factors, the heat treatment time had the greatest influence on the volatile flavors of Ningxiang pork and the equilibrium time had the least influence. The volatile substances of Ningxiang pork showed a trend of first increasing and then decreasing with the heat treatment time going on, the addition of saturated NaCl solution and the change of the sample weight. The overall flavor of Ningxiang pork increased with the increase of equilibrium temperature, and after equilibrating for 15 min, the overall flavor of Ningxiang pork was basically not affected by the equilibrium time. The optimal combination of conditions for rapid detection of Ningxiang pork flavor substances using electronic nose is sample weight 3 g, saturated NaCl solution 0.5 mL/g, heat treatment time 3 min and equilibrium time 15 min at 55 C. Practical ApplicationsTo establish an experimental method for the rapid detection of volatile flavor compounds in Ningxiang pork using an electronic nose, and to initially construct a fingerprint of Ningxiang pork flavor, with a view to providing more efficient and accurate ideas and methods for evaluating the quality and authenticity of Ningxiang pork.

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A simple method of the detection of pork spoilage caused by Rahnella aquatilis

Cited by 17 publications

References 37 publications

High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food

High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food

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

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

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