Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Marcelli, Valerio; Osimani, Andrea; Aquilanti, Lucia

doi:10.1016/j.foodres.2024.115129

Food Research International

2024

DOI: 10.1016/j.foodres.2024.115129

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Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Valerio Marcelli,

Andrea Osimani,

Lucia Aquilanti

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2024

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Cited by 3 publications

References 98 publications

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Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality

Wang,

Kong,

Chen

2024

Foods

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Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality

Wang,

Kong,

Chen

2024

Foods

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Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging

Zhou,

Zuo,

Dai

et al. 2024

Foods

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The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. Firstly, traditional selective media (SM) were employed to detect the bactericidal effects of DBD on Pseudomonas spp., Enterobacteriaceae, Lactic acid bacteria (LAB), and Brochothrix thermosphacta. Secondly, the thin agar layer (TAL) method was used to further evaluate the bactericidal effects of DBD. In addition, the Baranyi and Roberts model was applied to explore the kinetic parameters of Pseudomonas spp., Enterobacteriaceae, LAB, and B. thermosphacta during storage. Finally, the modified Lotka–Volterra model was used to describe the interactions between each microorganism. The study found that when using traditional selective media (SM), 85 kV DBD had a significant bactericidal effect on Pseudomonas spp., Enterobacteriaceae, LAB, and Brochothrix thermosphacta. However, when using the thin agar layer (TAL) method, the results suggested that DBD had no significant bactericidal effect, suggesting that DBD caused sublethal damage to the natural microorganisms on pork. Analysis with the Baranyi and Roberts model showed that DBD treatment significantly extended the lag phase of these four types of microorganisms and significantly reduced the μmax of all microorganisms except LAB. The analysis results of the modified Lotka–Volterra model showed that LAB had a greater impact on Pseudomonas spp., Enterobacteriaceae, and B. thermosphacta (a21 > a12). In conclusion, DBD treatment was shown to have a significant sublethal bactericidal effect that impacted both the count and composition of natural microorganisms found on pork.

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Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria

Al-Mazrouei,

Al-Kharousi,

Al-Kharousi

et al. 2024

Microorganisms

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Determining the microbial quality and safety of meat is crucial because of its high potential to harbor pathogens. To address the critical knowledge gap and shed light on potential contamination risk in the meat supply chain, this study aimed to assess the underexplored microbial quality and safety of marketed beef meat in Oman. Thirty-three beef meat samples from six hypermarkets were analyzed for Aerobic Plate Count (APC), Psychrotrophic Bacteria Count (PBC), and coliform and Escherichia coli counts. Prevalences were 93% and 94% (means: 2.8 ± 1.1 and 2.6 ± 0.8 log CFU/g, respectively) for coliform, and 80% and 83% (means: 1.8 ± 1.4 and 1.7 ± 0.9 log CFU/g, respectively) for E. coli in imported and local samples, respectively. The mean counts of APC (6.3 ± 0.1 log CFU/g) and PBC (6.2 ± 0.2 log CFU/g) were statistically similar but different from those of coliform and E. coli. Bacterial identification using VITEK 2 compact revealed spoilage bacteria (Pseudomonas luteola, Pseudomonas fluorescens, and Shewanella putrefaciens) and pathogenic bacteria (Acinetobacter bumannii complex, Aerococcus viridans, Enterococcus faecalis, and Oligella ureolytica), which demonstrates a potential for both spoilage and pathogen-related risks. It is concluded that the APC counts of all samples exceeded acceptable standards set by the G.C.C. Standardization Organization (GSO), which was established to protect food safety and public health in Oman and other Gulf countries. This suggests an increased risk of spoilage and pathogen contamination. This study provides one of the earliest reports of microbial contamination levels in meat, serving as an eye-opener for policymakers and stakeholders. It highlights a need for stricter hygiene protocols and improved meat handling and processing practices to enhance meat safety and protect public health in Oman and the Gulf region.

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Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Cited by 3 publications

References 98 publications

Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality

Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality

Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging

Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria

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