THE RELATIONSHIP OF ORGANISMS OF THE GENUS <i>PSEUDOMONAS</i> TO THE SPOILAGE OF MEAT, POULTRY AND EGGS

Ayres, John C.

doi:10.1111/j.1365-2672.1960.tb00219.x

Cited by 121 publications

(45 citation statements)

References 34 publications

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“…The need for taxonomic revision of Pseudomonas spp. was emphasized in the early studies of Ayres (2). At that time, the classification, nomenclature, and identification of species of this genus, the trinity that Cowan et al (11) referred to as taxonomy, were wholly unsatisfactory.…”

Section: Discussionmentioning

confidence: 99%

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Tryfinopoulou¹,

Tsakalidou

Nychas³

2002

Appl Environ Microbiol

137

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The population dynamics of pseudomonads in gilt-head sea bream Mediterranean fish (Sparus aurata) stored under different conditions were studied. Phenotypic analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins were performed to identify a total of 106 Pseudomonas strains isolated from S. aurata stored under different temperatures (at 0, 10, and 20°C) and packaging conditions (air and a modified atmosphere of 40% CO 2 -30% N 2 -30% O 2 ). Pseudomonas lundensis was the predominant species, followed by Pseudomonas fluorescens, while Pseudomonas fragi and Pseudomonas putida were detected less frequently. Fluorescent Pseudomonas strains dominated under air conditions, while proteolytic and less lipolytic strains dominated under modified-atmosphere packaging. Different storage conditions appear to govern the selection of pseudomonads in gilt-head sea bream fish.It is well known that fish spoilage is primarily due to (i) autolysis, (ii) bacterial growth and metabolism resulting in the formation of off-flavor compounds, and (iii) chemical oxidation of lipids. Among these reasons, microbiological activity is by far the most important factor influencing fish quality (22). However, not all microorganisms in seafood are equally important for quality changes. Fish feeding habits, geographical location, season, sea temperature, type of fish, place in which the fish were harvested, and storage conditions, including temperature and composition of the packaging atmosphere, determine the spoilage domains of specific spoilage organisms (SSO) (22,36).Photobacterium phosphoreum, Shewanella putrefaciens, Brochothrix thermosphacta, Pseudomonas spp., Aeromonas spp., and lactic acid bacteria were found to be members of the microbial association in fish from temperate waters (12, 32). However, among these, only S. putrefaciens was the SSO of marine cold-water fish stored in ice, while P. phosphoreum was the SSO of fish stored under modified-atmosphere conditions. On the other hand, Pseudomonas spp. and Shewanella spp. were found to be the SSO in fish obtained from Mediterranean Sea temperate waters and stored in ice aerobically (32). In comparison to data for meat and meat products (19,45,57), identification and characterization of SSO in fish under different storage conditions have not been sufficiently studied. This situation is especially evident with Pseudomonas spp., a group with high heterogeneity and biodiversity within species and/or subspecies. Furthermore, many pseudomonad groups have no clear taxonomic status or natural relationships with other genera (44,47,48,49).For both of the reasons mentioned above, the use of conventional phenotypic methods can offer only limited results (6, 9, 42). In contrast, molecular methods are powerful tools not only for identification at the species level but also for strain characterization (7,14,29,30,63). Although molecular fingerprinting methods have been successfully applied for bacteria of medical interest in epidemiological studies, they are not al...

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Section: Discussionmentioning

confidence: 99%

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Tryfinopoulou¹,

Tsakalidou

Nychas³

2002

Appl Environ Microbiol

137

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“…Fabrication of carcasses or primal cuts invariably results in microbial contamination of sterile muscle tissue by contaminated outer surfaces, equipment and by the meat cutters (Ayres 1960). This contamination prior to retail marketing may serve as an inoculum of spoilage bacteria which multiply on the meat in the retail case resulting in a shortened retail shelf-life (West et al 1972).…”

Section: Introductionmentioning

confidence: 99%

Effects of Brief Exposure of High Intensity Ultraviolet Light on Microbial Survival and Growth Rates and Formation of Oxidative Rancidity in Beef at the Retail Level

Korhonen

Reagan

Carpenter

et al. 1981

Journal of Food Quality

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“…These organisms have been identified in numerous studies as the major spoilage organisms in refrigerated fresh meats (2,12) partly due to their ability to form quorum sensing facilitated biofilms (14).…”

Section: Introductionmentioning

confidence: 99%

Survival of escherichia coli o157:h7 co-cultured with different levels of pseudomonas fluorescens and lactobacillus plantarum on fresh beef

Tshabalala¹,

Kock²,

Buys³

2012

Braz. J. Microbiol.

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The purpose of this study was to investigate the effect of different levels of Pseudomonas fluorescens (10 2 and 10 6 log 10 cfu/ml) and Lactobacillus plantarum (10 2 and 10 4 log 10 cfu/ml) on the growth of Escherichia coli O157:H7 on beef loins. Beef loins inoculated with E. coli O157:H7 and P. fluorescens were aerobically stored for 7 days at 4 ºC, while those inoculated with E. coli O157:H7 and L. plantarum were vacuum packaged and stored for 8 weeks at 4 ºC. Aerobic Plate Counts (APC), E. coli O157:H7 and either P.fluorescens or L. plantarum counts were determined at different storage intervals. For the aerobically packaged beef loins, E. coli O157:H7 was detected throughout the 7 day storage period regardless of the P.fluorescens level in the inoculum. For the vacuum packaged beef loins, similar inoculum levels of E. coli O157:H7 and L. plantarum allowed E. coli O157:H7 to survive until week 5 of storage, while a higher inoculum level of L. plantarum inhibited E. coli O157:H7 from week 3. Once fresh beef has been contaminated with E. coli O157:H7, the level of P. fluorescens in the background flora does not inhibit its survival and growth. However, under vacuum storage, the application of L. plantarum as a biopreservative inhibits the survival of E. coli O157:H7 on beef. The higher the level of L. plantarum in the system, the earlier the onset of the inhibition. Farmers and abattoirs have to strengthen preventive strategies to eliminate contamination of beef carcasses with E. coli O157:H7.

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THE RELATIONSHIP OF ORGANISMS OF THE GENUS PSEUDOMONAS TO THE SPOILAGE OF MEAT, POULTRY AND EGGS

Cited by 121 publications

References 34 publications

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Effects of Brief Exposure of High Intensity Ultraviolet Light on Microbial Survival and Growth Rates and Formation of Oxidative Rancidity in Beef at the Retail Level

Survival of escherichia coli o157:h7 co-cultured with different levels of pseudomonas fluorescens and lactobacillus plantarum on fresh beef

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