Spoilage bacteria and meat quality

Pellissery, Abraham Joseph; Vinayamohan, Poonam Gopika; Amalaradjou, Mary Anne Roshni; Venkitanarayanan, Kumar

doi:10.1016/b978-0-12-819233-7.00017-3

Cited by 100 publications

(95 citation statements)

References 119 publications

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“…Volatile fingerprints from microbial activities in meat products could also be monitored using electronic noses for rapid assessment of meat quality [ 57 , 58 ]. Biogenic amines (BA) responsible for allergenic reactions were also sometimes monitored since their production is due to bacteria producing amino acid decarboxylases likely to induce meat spoilage [ 26 , 59 , 60 ]. Other chemical indicators for predicting the microbial quality of meat may also been measured even if it is less frequent, for example volatile amines by the total volatile basic nitrogen (TVB-N) or trimethylamine nitrogen (TMA-N) methods [ 61 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

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Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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“…and LAB [ 16 ], and thus additional control measures are required. Further, several review articles have identified major spoilage microorganisms in dairy [ 206 , 207 ], horticultural [ 208 ], meat [ 209 ] and seafood [ 210 ] products, which may be a subject of future studies on antimicrobial blue light.…”

Section: Potential Application Of Blue Light In Food Supply Chainmentioning

confidence: 99%

Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance

Hadi

Brightwell

2020

Foods

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Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light, with attenuation or enhancement of the bactericidal activity observed in the presence of absorptive materials (for example, proteins on meats) or photosensitizers (for example, riboflavin in milk), respectively. Blue light can also be coupled with other treatments, such as polyphenols, essential oils and organic acids. While complete resistance to blue light has not been reported, isolated evidence suggests that bacterial tolerance to blue light may occur over time, especially through gene mutations, although at a slower rate than antibiotic resistance. Future studies can aim at characterizing the amount and type of intracellular photosensitizers across bacterial species and at assessing the oxygen-independent mechanism of blue light—for example, the inactivation of spoilage bacteria in vacuum-packed meats.

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“…The optical biological sensor contains a biodegradable polymer by analytical enzymes secreted by microorganisms during the deterioration of the natural product. As the number of bacteria increases, there is increased secretion of enzymes that cause food degradation, which will be visible with the degradation of the polymer [104]. Colorimetric, fluorescence, chemiluminescence, and surface plasmon resonance (SPR) are the principal optical techniques employed [105].…”

Section: Optical Biosensorsmentioning

confidence: 99%

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

et al. 2020

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The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.

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Spoilage bacteria and meat quality

Cited by 100 publications

References 119 publications

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

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