Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria

Brightwell, Gale; Clemens, Robyn

doi:10.1016/j.meatsci.2012.06.025

Cited by 35 publications

(23 citation statements)

References 27 publications

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“…Approximately 200 clostridial species are currently recognized with at best only 10% of these validly characterized due to their phenotypic and metabolic similarities, but also due to the timeconsuming and inconsistent cultural differentiation (Broda et al, 2003;Collins et al, 1994;Yutin and Galperin, 2013). Members of the genus Clostridium considered to be the major components of the meat spoilage-associated microflora are currently divided into four species, represented by C. estertheticum, C. gasigenes, C. algidicarnis, and C. tagluense, (Brightwell and Clemens, 2012;Broda et al, 2002;Broda et al, 2009). All of these species belong to the genetically diverse Clostridiaceae family, within the order Clostridiales (Vos et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Comparative genomics ofClostridiumspecies associated with vacuum-packed meat spoilage

Palevich

Maclean

et al. 2020

Preprint

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Bacterial species belonging to the Clostridium genera have been recognized as causative agents of blown pack spoilage (BPS) in vacuum packed meat products. Whole-genome sequencing of six New Zealand psychrotolerant Clostridium isolates derived from three meat production animal types and their environments was performed to examine their roles in BPS. Comparative genome analyses have provided insight into the genomic diversity and physiology of these bacteria and divides Clostridia into two separate species clusters. BPS-associated Clostridia encode a large and diverse spectrum of degradative carbohydrate-active enzymes (CAZymes). In total, 516 glycoside hydrolases (GHs), 93 carbohydrate esterases (CEs), 21 polysaccharide lyases (PLs), 434 glycosyl transferases (GTs) and 211 carbohydrate-binding protein modules (CBM) with predicted activities involved in the breakdown and transport of carbohydrates were identified. Clostridia genomes have different patterns of CAZyme families and vary greatly in the number of genes within each CAZy category, suggesting some level of functional redundancy. These results suggest that BPS-associated Clostridia occupy similar environmental niches but apply different carbohydrate metabolism strategies to be able to co-exist and cause meat spoilage.

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Section: Discussionmentioning

confidence: 99%

Comparative genomics ofClostridiumspecies associated with vacuum-packed meat spoilage

Palevich

Maclean

et al. 2020

Preprint

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“…PCR has also found use in detecting bacteria that can spoil vacuum packaged meats. These bacteria are able to grow in temperatures of −1.5°C (Brightwell & Clemens, 2012;Gribble & Brightwell, 2013). As this temperature is the optimal storage temperature for the transport of red meat, the early screening of these bacteria in the meat is important.…”

Section: Polymerase Chain Reactionsmentioning

confidence: 99%

“…Previous methods did not differentiate between the two species and thus it is speculated that spoilage characteristics have been incorrectly attributed to both. Another key microorganism that can be detected via PCR is Clostridum estertheticum (Brightwell & Clemens, 2012). This bacterium causes the buildup of gas during the spoilage of vacuum-packed meats resulting in the bags bursting or blown pack spoilage.…”

Section: Polymerase Chain Reactionsmentioning

confidence: 99%

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher

Mullane

Platts

et al. 2018

CyTA - Journal of Food

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2018) Advances in meat spoilage detection: A short focus on rapid methods and technologies, ABSTRACT Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.Avances en la detección de deterioro de la carne: breve enfoque en tecnologías y métodos rápidos RESUMEN El deterioro de la carne es un proceso metabólico en el que los cambios en las características sensoriales de la carne dan cuenta de que ésta es inaceptable para el consumo humano. Típicamente, dicho deterioro ocurre bajo condiciones de óptima disponibilidad de agua, bajo nivel de oxígeno y baja temperatura, es decir, condiciones ideales para el crecimiento bacteriano. Durante la última década, en la industria alimentaria se ha producido una fuerte demanda de avances tecnológicos en aras de garantizar la seguridad alimentaria y cumplir con las regulaciones sanitarias utilizando dichas tecnologías. Algunos métodos empleados para identificar el deterioro de la carne, entre otros, implican el uso de tecnologías de detección como reacciones en cadena de la polimerasa, espectroscopia y sensores de olor, por ejemplo, la nariz electrónica. ARTICLE HISTORY

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“…Psychrotrophic, strictly anaerobic clostridia constitute a quite heterogeneous microbial group with many closely related strains (Hippe et al 1992;Stackebrandt et al 1999;Spring et al 2003;Stackebrandt and Hippe 2005). Direct identification of such organisms is therefore difficult, and the assignment/employment of a variety of tests has been widely used for their identification/characterization (Collins et al 1994;Broda et al 1999Broda et al , 2000bBrightwell and Clemens 2012).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a potentially novel ‘blown pack’ spoilage bacterium isolated from bovine hide

Moschonas¹,

Bolton²

2012

J Appl Microbiol

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Aims: To characterize a psychrotrophic bacterium, designated TC1, previously isolated from a cattle hide in Ireland, and to investigate the ability of this strain to cause 'blown pack' spoilage (BPS) of vacuum-packaged beef primals. Methods and Results: TC1 was characterized using a combination of phenotypic, chemotaxonomic and genotypic analyses and was assessed for its ability to spoil vacuum-packaged beef at refrigerated temperatures. TC1 was Gram-positive and formed elliptical subterminal endospores. The strain was able to grow between 0 and 33°C, with optimal growth between 23 and 24°C. TC1 could be differentiated from its phylogenetically closest neighbour (Clostridium lituseburense DSM 797 T ) by 16S rRNA gene sequencing, pulsedfield gel electrophoresis and cellular fatty acid composition. TC1 spoiled (BPS) beef within 42 days when inoculated in cold-stored (1°C) vacuum-packed beef. Conclusions: The phenotypic, chemotaxonomic and genotypic characterization indicated that TC1 may represent a potentially novel, cold-tolerant, gasproducing bacterium of considerable economic significance to the beef industry. Significance and Impact of the Study: This study reports and characterizes an emerging BPS bacterium, which should be considered in future activities designed to minimize the psychrophilic and psychrotrophic spoilage of vacuum-packaged beef.

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Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria

Cited by 35 publications

References 27 publications

Comparative genomics ofClostridiumspecies associated with vacuum-packed meat spoilage

Comparative genomics ofClostridiumspecies associated with vacuum-packed meat spoilage

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Characterization of a potentially novel ‘blown pack’ spoilage bacterium isolated from bovine hide

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