Contamination levels of Clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat

Abstract

Aims: To determine the contamination levels of Cl. estertheticum spores that result in gaseous spoilage of vacuum‐packaged chilled meats, beef and lamb, stored at two different temperatures, −1·5 and 2°C. Methods and Results: The study consisted of two separate trials using the same processing parameters applied to beef and lamb at two different storage temperatures and six different inoculation concentrations of Cl. estertheticum. A threshold for pack blowing of c. 1 spore per vacuum pack was seen with both beef and lamb stored at −1·5 and 2°C. These results highlight the detrimental effect that increasing Cl. estertheticum spore inoculum concentration has on the onset of blown pack spoilage for both meat species stored at −1·5 and 2°C. Conclusions: This study demonstrates that storage temperature is an extremely important parameter influencing the onset of blown pack spoilage and that storing meat at −1·5°C significantly delays the onset of blown pack spoilage in comparison with storage at 2°C. Significance and Impact of study: The results of this study indicate that 1 Cl. estertheticum spore may present a risk of spoilage, and thus hygienic carcass dressing is critical to keep contamination to a minimum and maximize storage life of the vacuum‐packed chilled product.

Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause ‘blown pack’ spoilage in chilled vacuum-packaged beef

“…However, it is improbable that all members of a microbial population that contaminate a food will be uniformly present as spores or as vegetative cells. Data have indicated that even one spore of psychrotrophic Clostridium may lead to 'blown-pack' spoilage of chilled vacuum-packaged beef, highlighting the risks of the presence of this microorganism in the abattoir environment (Clemens, Adam, & Brightwell, 2010). In addition, meat industries are concerned in relation to psychrotrophic Clostridium because it has been shown that 'blownpack' spoilage may occur even in the absence of abuse temperature during chilled storage of vacuum-packaged beef .…”

Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat

“…All these reports was in agreement with present finding that pH of buffalo meat and meat products showed consistent increase after exposure to higher temperature or on storage after such exposure. Higher pH development in packaged fresh meat is important in the context that it can enhance the growth and proliferation of psychrotrophic clostridia including Clostridium estertheticum [16] which can produce blown pack spoilage and this organism is a common contaminant in slaughter house environments [17]. Silva et al [18] reported that the pH of spoiled meat samples was between 6.0-7.0 with putrid aroma and gas production; whereas the pH of negative control were only 5.5.…”

Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia

“…estertheticum was carried out on a representative selection of the exudates. Nucleic acid was extracted from 1 ml exudate samples using a High Pure PCR template Preparation Kit (Roche, Auckland, New Zealand) altered as per the methods of Clemens et al (2010). Eluted DNA was stored at − 20°C pending PCR amplification.…”

“…Packs were examined twice a week and assessed for gas accumulation and assigned a score from 0 to 5 as previously described (Clemens et al, 2010). Score 0 was assigned to packs with no gas bubbles in the drip; score 1 was assigned to packs that had gas bubbles in the drip; score 2 was assigned to packs at the 'loss of vacuum' stage; score 3 was assigned to obviously 'blown', puffy packs; score 4 was assigned to fully distended packs without tightly stretched packaging; and score 5 was given to tightly stretched, 'overblown' packs.…”

“…Unlike other meat spoilage bacteria such as Enterobacteriaceae, clostridia grow well in the anaerobic environment inherent in vacuum packs. Clostridial spoilage of optimally chilled vacuum-packed red meat develops over several weeks (Clemens, Adam, & Brightwell, 2010). This is of particular concern when shipping product over long distances such as from New Zealand to Europe.…”