Microbiological and Chemical Evaluation of Dried Smoked Meat Product

Plavšić, Dragana; Okanović, Đorđe; Gubić, Jasmina; Nježić, Zvonko

doi:10.1016/j.profoo.2015.09.061

Cited by 18 publications

(15 citation statements)

References 6 publications

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“…Alonso-Calleja et al (2004) isolated fluorescent pseudomonads, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds from chilled vacuum-packaged ostrich meat with water activity of 0.995. In the opinion of Plavsic et al (2015), molds preferred growth environment with low moisture and water activity and high temperature, although Alía et al (2016) exhibited that Cladosporium oxysporum, C. cladosporioides, and C. herbarum did not grow on dry-cured ham-based media with water activity of 0.80. Plavsic et al (2015) have isolated Penicillium aurantiogriseum and P. commune from a dry smoked meat product with moisture content of 37.8%, salt content of 5.07%, and water activity of 0.89.…”

Section: Water Activity Moisture and Salt Contentmentioning

confidence: 99%

“…In the opinion of Plavsic et al. (), molds preferred growth environment with low moisture and water activity and high temperature, although Alía et al. () exhibited that Cladosporium oxysporum , C. cladosporioides , and C. herbarum did not grow on dry‐cured ham‐based media with water activity of 0.80.…”

Section: Meatmentioning

confidence: 99%

“…Plavsic et al. () have isolated Penicillium aurantiogriseum and P. commune from a dry smoked meat product with moisture content of 37.8%, salt content of 5.07%, and water activity of 0.89.…”

Section: Meatmentioning

confidence: 99%

“…Xerophilic Aspergillus, Eurotium, and Penicillium species can grow on the surface of dry-cured meat products as they tolerate low pH and high salt concentrations (Montanha et al, 2018). Plavsic, Okanovic, Gubic, and Njezic (2015) isolated Penicillium aurantiogriseum and Penicillium commune from dry-smoked meat products. Some molds cause spoilage by forming black, white, or blue-green spots on the surface of meat and meat products.…”

Section: Meat Spoilagementioning

confidence: 99%

See 3 more Smart Citations

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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Section: Water Activity Moisture and Salt Contentmentioning

confidence: 99%

Section: Meatmentioning

confidence: 99%

Section: Meatmentioning

confidence: 99%

Section: Meat Spoilagementioning

confidence: 99%

See 2 more Smart Citations

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

View full text Add to dashboard Cite

show abstract

“…Media modified by supplementing NaCl was determined even in dry environment. Penicillium species grew on meat at 37.83% RH and salt concentration 5.07% [21], while water activity was 0.89 [22].…”

Section: Introductionmentioning

confidence: 99%

Impact of Storage Conditions on Biodeterioration of Ancient Egyptian Child Mummies by Xerophilic Fungi

Mansour

2018

Egyptian Journal of Archaeological and Restoration Studies

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The study was conducted on a child's mummy aged 6 to 8 years, with a damaged skull. It was found in Dahshur, Egypt. 10 fungal species were isolated and identified. Fungi have been determined by PCR amplification and sequencing as follows: Cladosporium cladosporioides (LC325159), Penicillium chrysogenum (LC325162) and Aspergillus flavus (LC325160). Modern linen samples were inoculated and incubated by the isolated fungi for a period of three months. Fungi decay results were assessed using Energy Dispersive X-Ray Spectrometry (EDX) and X Ray Diffraction (XRD). It was evident that NaCl (100%) have been used in the mummification process and the three identified fungi could grow on linen even under high saline (NaCl) conditions. C. cladosporioides showed a considerable increment in hyphal production, while P. chrysogenum hyphae were filled with salt crystals. Growth of A. flavus covered linen surface, while salt crystals were found in the conidiophores. Xerophilic and Halophilic fungi grown and caused decay of the mummy located in the burial chamber.

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Meat and Meat Products

Terrell¹,

Hernández‐Jover²

2023

Food Safety Management

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Microbiological and Chemical Evaluation of Dried Smoked Meat Product

Cited by 18 publications

References 6 publications

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

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

Impact of Storage Conditions on Biodeterioration of Ancient Egyptian Child Mummies by Xerophilic Fungi

Meat and Meat Products

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