Involvement of Clostridium gasigenes and C. algidicarnis in ‘blown pack' spoilage of Brazilian vacuum-packed beef

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

“…The E h values are known to be ununiformed distributed in different parts of foods (Hobs, 1986), being one of the most important factors that influences the microbial growth in these products. Although this research was exploratory, further studies should also investigate how truck transportation conditions and changes in the internal environment of packages could contribute for the acceleration of 'blown pack' spoilage, in relation to the population of aerobic and anaerobic active way Finally, all the strains previously isolated from vacuum-packaged beefs (spoiled or not) and from abattoirs (Silva, Paulo, et al, 2011) were shown to be able to cause 'blown pack' spoilage. To the best of author's knowledge, this is the first study to report the combination of vacuum pressure and shrinking temperature as useful measures to delay the occurrence of 'blown pack' spoilage.…”

“…The differences observed in the current and in previous studies (Bell et al, 2001; may be related to the fact that a mix of vegetative and spores cells were used in the experiments herein, while both previous studies used spores. A mix of vegetative and spores cells were chosen for these experiments in order to guarantee that 'blown pack' spoilage could be detected faster, and because these forms were the most expressive flora recovered from previously analyzed spoiled meat samples (Silva, Paulo, et al, 2011). Probably the time to first phase gas production was related to the account of spore/vegetative form present in the meat.…”

Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

“…Variation in loosened juice is depending on age of animal, time of meat hanging in cold room, weight of packed meat etc. Silva et al (2011) and Adam et al (2010) published a similar study on vacuum packed beef reporting clostridial spoilage of the product. This should be the next step in microbiological survey of beef imported to the Czech Republic, because as they alert clostridial species may pose a risk for the stability of vacuum-packed beef produced in tropical countries.…”

“…Spoilage occurs following the introduction of clostridial spores into vacuum packages during processing (Adam et al, 2010). Silva et al (2011) isolated psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and identified the isolates by using 16S rRNA gene sequencing. Populations of psychrotrophic anaerobic vegetative microorganisms of up to 10(10) cfu/g, were found in 'blown pack' samples, while in non-spoiled samples populations of 10(5) cfu/g was found.…”

A four-year survey of blown pack spoilage Clostridium estertheticum and Clostridium gasigenes on beef primal cuts

“…BPS has been reported in Brazil (Silva et al 2011), Canada (Yang et al 2009), New Zealand (Broda et al 1996a,b), South Africa (Helps et al 1999), the United Kingdom (Dainty et al 1989;Lawson et al 1994) and in the United States of America (Kalchayanand et al 1989). In Ireland, the first confirmed case occurred in 2009 (Byrne et al 2009).…”