Microbiological quality of vacuum-packed retail ostrich meat in Spain

Alonso‐Calleja, Carlos; Martínez-Fernández, B.; Prieto, Miguel; Capita, Rosa

doi:10.1016/s0740-0020(03)00060-1

Cited by 51 publications

(42 citation statements)

References 9 publications

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“…Enterobacteriaceae counts in the present study were lower (average of 2.58 log 10 cfu cm −2 ) than those of Alonso-Calleja et al, 43 who reported an average of 4.66 log 10 cfu cm −2 in refrigerated vacuum-packed ostrich meat in Spain. It must be taken into account that some Enterobacteriaceae are capable of growing at refrigeration temperatures in vacuum-packed products.…”

contrasting

confidence: 84%

“…It must be taken into account that some Enterobacteriaceae are capable of growing at refrigeration temperatures in vacuum-packed products. 43 Most authors agree in defining meat shelf life as the number of days needed for the total bacterial count to reach a level of 6-8 log 10 cfu cm −2 . 40,44 In the present study, both APC and LAB were close to the stationary phases, 6.62 and 5.93 log 10 cfu cm −2 respectively.…”

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confidence: 99%

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Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

Fuente¹,

Díaz²,

Álvarez³

et al. 2007

J Sci Food Agric

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The effect of dietary vitamin E supplementation on lamb during vacuum-packed storage was studied. Thirty-six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg −1 feed). Lambs were fed the vitamin E-supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1• C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the α-tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non-supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log 10 colony-forming units (cfu) cm −2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log 10 cfu cm −2 , making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non-supplemented counterparts, while meat colour and bacterial load were not affected by supplementation.

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contrasting

confidence: 84%

mentioning

confidence: 99%

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

Fuente¹,

Díaz²,

Álvarez³

et al. 2007

J Sci Food Agric

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“…Furthermore, grinding the meat through comminution increases its surface area, which favors microbial growth (Milani et al, 2003). This high initial count was similar to those reported by Alonso-Calleja et al (2004) in vacuumpacked retail ostrich meat purchased within 3 to 7 days after packing and Capita et al (2006b) in ostrich chorizo. However, it was lower than that reported by Mastromatteo et al (2009) in poultry patties containing a mixture of chicken, turkey, and ostrich meat.…”

Section: Resultssupporting

confidence: 83%

“…On the other hand, Fernández-López et al (2006) did not find any differences (p > 0.05) among ostrich burger formulas. The initial counts were similar (Formulas 2 and 3) and lower (Formula 1) to those found by Alonso-Calleja et al (2004) in vacuumpacked retail ostrich meat. The initial count found in Formula 1 linguiça sausages was similar to those found in ostrich chorizos by Capita et al (2006b).…”

Section: Resultssupporting

confidence: 64%

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Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Nascimento

Fonseca²,

Franco³

et al. 2015

Rev. Bras. Cienc. Avic.

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The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfitereducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli counts never reached the tolerance limit established by the Brazilian legislation. However, Salmonella was isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.

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Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

González-Gutiérrez

García‐Fernández

Alonso‐Calleja

et al. 2019

Food Science & Nutrition

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Beef preparations (meatballs, minced meat, hamburgers, white sausages, and red sausages) from northwest Spain were tested. Microbial counts ranged from 0.70 ± 0.00 log10 cfu/g (enterococci) to 9.57 ± 0.37 log10 cfu/g (psychrotrophs). In 73.3% of cases, total aerobic counts were higher than the microbiological limits set for the end of the manufacturing process in the European Union (EU Regulation 2073/2005). Forty Escherichia coli isolates were tested against thirteen clinically important antibiotics (disk diffusion method; CLSI). Three of the strains (7.5%) were susceptible to all the antibiotics, four (10.0%) showed resistance or reduced susceptibility to one antibiotic, and 33 (82.5%) were multiresistant (with resistance or reduced susceptibility to between two and eight antibiotics), with an average of 1.85 resistances per strain. The highest rates of resistance were observed for two antimicrobials widely used on cattle farms (cefalotin and tetracycline). The findings in this research emphasize the need to correctly handle beef preparations with the aim of reducing risks to consumers.

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Microbiological quality of vacuum-packed retail ostrich meat in Spain

Cited by 51 publications

References 9 publications

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

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