Microbiological Spoilage of Meat and Poultry Products

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

“…The initial total TVC determined in the fresh product (4.0 log units CFU/cm 2 ) was in the range of the contamination reported by several authors [17, 55, 56]. The “lag phase” for TVC of nontreated samples was not observed at 4 nor at 8°C.…”

“…Both Gram-positive ( Micrococcus spp., Staphylococcus spp., Bacillus spp., lactic acid bacteria, and the coryneform group) and Gram-negative ( Pseudomonas , spp., Shewanella spp., Psychrobacter spp., and Acinetobacter spp.) bacteria have been detected [17]. Given this variety of bacteria, it is not easy to assert those microbial groups that are most affected by the radiation.…”

“…No characterization of the dominant microbiota was made but, according to the manifestation of spoilage (off-odor, putrid, cabbage), they most certainly were the aerobic spoilage organisms, that is, the Gram-negative bacteria, as has been described many times [17, 21, 69, 70]. The low permeability of the bags used in the experiments does not allow the rapid interchange of gases but even though oxygen is partially depleted by the microbial and residual tissue metabolism [71] the concentration of this gas in the bag is enough to allow the growth of aerobic bacteria at a growth rate similar to that observed in a nonrestricted atmosphere of air [70].…”

“…Fresh meat presents a highly variable microbiota [16, 17] but regardless of the initial number of organisms, the most common spoilage of fresh meat in air-stored conditions is dominated by Gram-negative, psychrotrophic, aerobic rod-shaped bacteria. Although a wide range of genera are present on meat, only Pseudomonas , Acinetobacter , and Psychrobacter (formerly some Acinetobacter and Moraxella ) species are normally considered to be important [18].…”

Natural Antimicrobials, their Sources and Food Safety

“…Meat and meat products are at a high risk of microbial spoilage and also cause losses to economy [45]. Although food industry has developed several new techniques for hygienic slaughtering and production of meat products, a major concern related to meat consumption is the presence of pathogenic microorganisms that cause food-borne diseases, for which raw meat provides an ideal substrate [46,47]. Salmonella spp., Campylobacter spp., L. monocytogenes, E. coli, and S. aureus are the most common meat spoilage agents that cause food-borne diseases worldwide [48].…”