Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives

Stoops, Jesse; Ruyters, Stefan; Busschaert, Pieter; Spaepen, Riet; Verreth, Christel; Claes, Johan; Lievens, Bart; Campenhout, Leen Van

doi:10.1016/j.fm.2014.12.012

Cited by 78 publications

(66 citation statements)

References 43 publications

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“…In other words, the subdominant bacterial populations, in particular, species of Enterobacteriaceae, were much more abundant at the higher sodium chloride concentration. Several previous studies have revealed that a total count of Ͼ7 log 10 CFU g Ϫ1 of meat is the threshold for spoilage deterioration (3,56,57). Here, all samples contained a bacterial population that was larger than this threshold, but aspect and odor spoilage occurred at either high or low intensity, and samples with low spoilage intensity showed higher species evenness.…”

Section: Discussionmentioning

confidence: 61%

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Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Fougy

Desmonts²,

Coeuret

et al. 2016

Appl Environ Microbiol

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Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO 2 -N 2 ] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n ‫؍‬ 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n ‫؍‬ 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO 2 -enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). IMPORTANCEOur study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake. However, salt has been used for a very long time as a hurdle technology, and salt reduction in meat products raises the question of spoilage and waste of food. The study was conceived to assess the role of sodium chloride reduction in meat products, both at the level of spoilage development and at the level of bacterial diversity, using 16S rRNA amplicon sequencing and raw pork sausage as a meat model.

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Section: Discussionmentioning

confidence: 61%

“…From pork slaughtering to final packaging, their manufacture requires several steps (meat cutting, blending, and stuffing), with each a potential source of bacterial contamination (1)(2)(3). Raw pork sausages are thus very sensitive to spoilage unless specific treatments are applied to prevent their rapid sensory degradation.…”

mentioning

confidence: 99%

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Fougy

Desmonts²,

Coeuret

et al. 2016

Appl Environ Microbiol

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“…The microbiota of the environments were complex, including more than 500 taxa at the genus/species level, as were those of fresh meat cuts and environmental samples. Meat microbial complexity usually decreases sharply after storage, as a consequence of the effects of abiotic factors such as storage temperature and the type of packaging used, which select a few species to become dominant and to spoil the meat (1,(32)(33)(34). Significantly greater microbial diversity and higher viable counts were observed for the chopping board samples than for the knife samples.…”

Section: Discussionmentioning

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

154

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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...

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“…Next-generation sequencing technologies, such as 454 amplicon pyrosequencing have been used to study microbial communities in diverse environments, among which various food products (e.g. De Filippis et al, 2013;Solieri et al, 2013;Stoops et al, 2015;Xiao et al, 2013), surprisingly they have not yet been applied to investigate the microbial quality of fresh edible insects.…”

Section: Introductionmentioning

confidence: 99%

Microbial community assessment of mealworm larvae ( Tenebrio molitor ) and grasshoppers ( Locusta migratoria migratorioides ) sold for human consumption

et al. 2016

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Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives

Cited by 78 publications

References 43 publications

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

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

Microbial community assessment of mealworm larvae ( Tenebrio molitor ) and grasshoppers ( Locusta migratoria migratorioides ) sold for human consumption

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