The relationship between the phenotypic properties of bacteria from chill‐stored meat and spoilage processes

Dainty, R. H.; Mackey, B.M.

doi:10.1111/j.1365-2672.1992.tb03630.x

Cited by 310 publications

(176 citation statements)

References 64 publications

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“…They can grow at low temperatures, modifying their cytoplasmic membrane and increasing the unsaturated fatty acids levels, which keep this membrane in semifluid state, thereby facilitating the transport of nutrients and enzymes (Madigan et al, 2010). The ability of these microorganisms to grow at low temperatures is one of the challenges to the meat industry in relation to meat quality and public health control (Hernández-Macedo et al, 2011 and in anaerobic conditions, producing strong odors (Pin et al, 2002) associated with the production of acetoin, diacetyl and 3-methylbutanol (Dainty & Mackey, 1992).…”

Section: Introductionmentioning

confidence: 99%

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

et al. 2018

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Bochothrix thermosphacta is an optional aerobic psychrotrophic related to the meat deterioration and consequently loss of a refrigerated cargo contaminated. Predictive microbiology can be used as a quality assurance tool, since it allows the prediction of microbial response based in pass observations. This work aimed model the growth of B. thermosphacta under variation of pH and temperature. For this purpose, the experimental growth data were fitted to the primary models of Baranyi and Roberts and the modified Gompertz model and the data for the maximum rate of growth (μmax) were adjusted to Ratkowsky extended secondary model. The results showed us that the influence of temperature on growth parameters was more evident than pH. Since, by fixing the temperature the change of pH little altered the μmax. However, as the temperature rises the elevation at the μmax is considerable, for example the comparison of predicted values for μmax, when the temperature exceeds 4 °C to 12 °C, it is clear that these rates are more than double. Finally, it is emphasized that all tested models feature good fit to the experimental data, which makes them validated for prediction growth of B. thermosphacta in the same conditions tested experimentally.Keywords: deterioration; refrigeration; predictive models. Pratical Application:To predict the growth of B. thermosphacta under varying temperature and pH conditions.

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Section: Introductionmentioning

confidence: 99%

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

et al. 2018

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“…The growth and metabolic activity of these dominating organisms either leads to spoilage (13,42,47) or contributes to preservation (32,40). Regardless of its spoilage or beneficial potential, the population of the indigenous, nonpathogenic microbial flora may be several logarithmic cycles higher than that of the naturally occurring pathogens (40,47).…”

mentioning

confidence: 99%

“…The initial microbial contamination and the processing and storage conditions of meat affect the microbial flora that dominates, which also affects survival and growth of bacterial pathogens present (13,27,40,47). The growth and metabolic activity of these dominating organisms either leads to spoilage (13,42,47) or contributes to preservation (32,40).…”

mentioning

confidence: 99%

Influence of the Natural Microbial Flora on the Acid Tolerance Response of Listeria monocytogenes in a Model System of Fresh Meat Decontamination Fluids

Samelis¹,

Sofos²,

Kendall

et al. 2001

Appl Environ Microbiol

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Depending on its composition and metabolic activity, the natural flora that may be established in a meat plant environment can affect the survival, growth, and acid tolerance response (ATR) of bacterial pathogens present in the same niche. To investigate this hypothesis, changes in populations and ATR of inoculated (10 5 CFU/ml) Listeria monocytogenes were evaluated at 35°C in water (10 or 85°C) or acidic (2% lactic or acetic acid) washings of beef with or without prior filter sterilization. The model experiments were performed at 35°C rather than lower (<15°C) temperatures to maximize the response of inoculated L. monocytogenes in the washings with or without competitive flora. Acid solution washings were free (<1.0 log CFU/ml) of natural flora before inoculation (day 0), and no microbial growth occurred during storage (35°C, 8 days). Inoculated L. monocytogenes died off (negative enrichment) in acid washings within 24 h. In nonacid (water) washings, the pathogen increased (approximately 1.0 to 2.0 log CFU/ml), irrespective of natural flora, which, when present, predominated (>8.0 log CFU/ml) by day 1. The pH of inoculated water washings decreased or increased depending on absence or presence of natural flora, respectively. These microbial and pH changes modulated the ATR of L. monocytogenes at 35°C. In filter-sterilized water washings, inoculated L. monocytogenes increased its ATR by at least 1.0 log CFU/ml from days 1 to 8, while in unfiltered water washings the pathogen was acid tolerant at day 1 (0.3 to 1.4 log CFU/ml reduction) and became acid sensitive (3.0 to >5.0 log CFU/ml reduction) at day 8. These results suggest that the predominant gram-negative flora of an aerobic fresh meat plant environment may sensitize bacterial pathogens to acid.

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“…Shaikh et al (2003) reported that meat samples developed off-odor and discoloration with TPC > 10 6 cfu/g. Also Earlier, It was reported that at 6 -7 log 10 cfu/g, meat reached spoilage and it became unsalable (Dainty and Mackey, 1992). In this study it was observed that the TPC at which meat could be considered as spoiled when the microbial reaches 10 6 cfu/g was not reached on last day of storage (day 15).…”

Section: Results and Discussion:-mentioning

confidence: 66%

Effect of Gelatin and Papaya Extract Combinations on Microbial and Rancidity Development of Fresh Broiler Chicken Breast

Elgadir¹

2016

IJAR

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The relationship between the phenotypic properties of bacteria from chill‐stored meat and spoilage processes

Cited by 310 publications

References 64 publications

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

Influence of the Natural Microbial Flora on the Acid Tolerance Response of Listeria monocytogenes in a Model System of Fresh Meat Decontamination Fluids

Effect of Gelatin and Papaya Extract Combinations on Microbial and Rancidity Development of Fresh Broiler Chicken Breast

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