Note: Occurrence and persistence of culturable clostridial spores on the leaves of horticultural plants

Ercolani, G. L.

doi:10.1111/j.1365-2672.1997.tb03308.x

Cited by 11 publications

(11 citation statements)

References 4 publications

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“…Since the PCR–RFLP group I and group II isolates are unable to grow at temperatures above 25 °C, it is likely that, as with the majority of spoilage organisms in vacuum‐packed meats, these micro‐organisms originate from the exogenous environment of an animal (Gill 1979; Nottingham 1982). It is likely that, as with many other clostridial species, the primary sources of these micro‐organisms in the farm environment are soil, animal feed or aerial plant surfaces (Lund 1986; Ercolani 1997).…”

Section: Discussionmentioning

confidence: 99%

“…Since the PCR-RFLP group I and group II isolates are unable to grow at temperatures above 25°C, it is likely that, as with the majority of spoilage organisms in vacuum-packed meats, these micro-organisms originate from the exogenous environment of an animal (Gill 1979;Nottingham 1982). It is likely that, as with many other clostridial species, the primary sources of these microorganisms in the farm environment are soil, animal feed or aerial plant surfaces (Lund 1986;Ercolani 1997 With PCR-RFLP group I isolates, HaeIII restriction pattern polymorphism of digested 16S rDNA genes was observed in this study. Despite this polymorphism, very little 16S)23S rDNA spacer length or overall ITS banding pattern difference existed between individual isolates in PCR-RFLP group I, or between PCR-RFLP group I strains and Cl.…”

Section: Discussionmentioning

confidence: 99%

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The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison

et al. 2002

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Aims: To identify the abattoir source(s) of culturable psychrophilic clostridia causing 'blown pack' spoilage of vacuum-packed chilled meats. Methods and Results: Psychrophilic and psychrotolerant clostridia were isolated from hides, faeces and tonsils of deer slaughter stock, and from a meat plant environment. The isolates were differentiated using restriction fragment length polymorphism analysis of the 16S rDNA gene (PCR-RFLP) and 16S-23S rDNA internal transcribed spacer (ITS) analysis. PCR-RFLP group I clostridia were found to have restriction patterns indistinguishable from the patterns of 'blown pack'-causing Clostridium gasigenes DB1A T and R26. Gas production in packs inoculated with vegetative cells of PCR-RFLP group I clostridia was first evident after 14 days at 2°C. The prevalence of these clostridia was similar in hide and faecal samples from slaughter animals, but these micro-organisms were absent from tonsils and the meat plant environment. Banding patterns of PCR-RFLP group II clostridia showed some cross-similarity with patterns of the 'blown pack'-causing micro-organism Cl. estertheticum DSM 8809 T and Cl. estertheticumlike meat strains. The majority of clostridia in PCR-RFLP group II were found in the faeces of slaughter animals. Isolates representing PCR-RFLP group II did not, however, produce gas in vacuum packs stored at 2°C for 84 days. Conclusions: The data suggest that soil particles attached to hide or present in faeces are the most probable primary reservoir from which 'blown pack' clostridia are introduced onto carcasses. Therefore, dressing procedure hygiene remains paramount in order to control the spread of psychrophilic Clostridium spp. in a meat plant. Significance and Impact of the Study: The paper provides information critical for controlling 'blown pack' spoilage in meat processing plants. It reports on the use of molecular techniques for determination of abattoir sources of 'blown pack'-causing clostridia.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison

et al. 2002

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“…1993), by maintaining very low levels of metabolic activity (Gould 2006). A number of reports suggest that the majority of spoilage organisms in vacuum packed meats, originate from the exogenous environment of an animal, especially the soil (Gill 1979; Ercolani 1997; Del Torre et al. 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Clostridial spores are known to reside on soils and can survive for extended periods of time in soil (Sandler et al 1993), by maintaining very low levels of metabolic activity (Gould 2006). A number of reports suggest that the majority of spoilage organisms in vacuum packed meats, originate from the exogenous environment of an animal, especially the soil (Gill 1979;Ercolani 1997;Del Torre et al 2004). Therefore, particles of soils contaminated with BPS clostridia, attached on cattle hides, should be considered as one of the primary sources of contamination of hides with those BPS clostridia.…”

Section: Discussionmentioning

confidence: 99%

Isolation and sources of ‘blown pack’ spoilage clostridia in beef abattoirs

Moschonas

Bolton

Sheridan

et al. 2009

Journal of Applied Microbiology

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Aims: (i) To evaluate methods for isolation and molecular detection of blown pack spoilage (BPS) clostridia and (ii) to survey beef abattoirs for sources and distributions of Clostridium estertheticum and Cl. gasigenes. Methods and Results: Molecular detection and conventional isolation methods were used to detect and recover BPS associated clostridia (Cl. estertheticum and Cl. gasigenes), from four commercial Irish beef abattoirs and their environments, during a one year study. DNA‐based methods detected 218 Cl. estertheticum and 300 Cl. gasigenes, from 1680 samples, whereas culture‐methods only yielded 17 Cl. estertheticum and 176 Cl. gasigenes isolates. BPS Clostridia were frequently detected in beef abattoirs and their environments, especially at areas prior to hide removal. The study noted a higher percentage of positive samples during the month of May (38·6%). Conclusions: (i) DNA‐based techniques are the most reliable ways to determine the presence of these organisms in various samples and (ii) hides and faeces are the main reservoirs of BPS clostridia in the abattoirs. Significance and Impact of the Study: This paper provides useful information to detect BPS organisms, as well as to develop a science‐based control strategy of the problem.

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“…Clostridia are known to reside and grow in soil, in animal feed and on aerial plant surfaces (Lund, 1986 ;Ercolani, 1997). In temperate countries, the soil temperature generally favours the growth and survival of psychrotolerant (psychrophilic and psychrophilic), rather than mesophilic, clostridial species (Lund, 1986).…”

Section: Abbreviationsmentioning

confidence: 99%

Clostridium algidixylanolyticum sp. nov., a psychrotolerant, xylan-degrading, spore-forming bacterium.

Broda¹,

Saul²,

Bell³

et al. 2000

International Journal of Systematic and Evolutionary Microbiology

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Note: Occurrence and persistence of culturable clostridial spores on the leaves of horticultural plants

Cited by 11 publications

References 4 publications

The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison

The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison

Isolation and sources of ‘blown pack’ spoilage clostridia in beef abattoirs

Clostridium algidixylanolyticum sp. nov., a psychrotolerant, xylan-degrading, spore-forming bacterium.

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