Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures

Edwards, Robert A.; Dainty, R. H.; Hibbard, C.M.

doi:10.1111/j.1365-2672.1987.tb02669.x

Cited by 72 publications

(35 citation statements)

References 25 publications

(35 reference statements)

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“…Only a few esters were found in the meat samples inoculated with P. fragi 25P, although several studies report on the esters as the major volatile compounds produced by P. fragi in spoiling foods (8,13,45). However, Edwards et al (13) evidenced that not all of the strains of P. fragi that they used to spoil meat at a chill temperature were able to produce esters. In addition, when six different species of Pseudomonas were screened for their activity in cheese, it was shown that the production of volatile compounds is species dependent (46).…”

Section: Discussionmentioning

confidence: 92%

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

314

182

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Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twentynine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7°C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7°C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.

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Section: Discussionmentioning

confidence: 92%

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

314

182

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“…Many peaks in the mass spectra could be tentatively identified with typical and wellknown spoilage compounds (1,2,4,5,7,13,20). A few of those components which are relevant for this work (high correlation with bacterial numbers) are listed in Table 2, which also gives the protonated mass (mϩ1), the chemical formula, and a reference where this spoilage compound was identified.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…A vast literature on spoilage compounds in meat exists (1,2,4,5,7,13,20). This allows a first assignment of the prominent ion peaks.…”

Section: Preparation Of Meatmentioning

confidence: 99%

Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry

Mayr

Margesin

Klingsbichel

et al. 2003

Appl Environ Microbiol

152

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The evolution of the microbial spoilage population for air-and vacuum-packaged meat (beef and pork) stored at 4°C was investigated over 11 days. We monitored the viable counts (mesophilic total aerobic bacteria, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria, and Enterococcus spp.) by the microbiological standard technique and by measuring the emission of volatile organic compounds (VOCs) with the recently developed proton transfer reaction mass spectrometry system. Storage time, packaging type, and meat type had statistically significant (P < 0.05) effects on the development of the bacterial numbers. The concentrations of many of the measured VOCs, e.g., sulfur compounds, largely increased over the storage time. We also observed a large difference in the emissions between vacuum-and air-packaged meat. We found statistically significant strong correlations (up to 99%) between some of the VOCs and the bacterial contamination. The concentrations of these VOCs increased linearly with the bacterial numbers. This study is a first step toward replacing the time-consuming plate counting by fast headspace air measurements, where the bacterial spoilage can be determined within minutes instead of days.Meat is one of the most perishable foods, and its composition is ideal for the growth of a wide range of spoilage bacteria. Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and foot-and-mouth disease epidemics (8,9,19), and food-borne diseases remain a substantial burden (21). We can meet these challenges with an improved and global food safety control system. One possible improvement would be a rapid and accurate detection system for microbial spoilage. This technique should ideally also be nondestructive and give results in real time for application in highly automated food-processing environments. Current methods are time-consuming, labor intensive, and, therefore, give retrospective information (8). The common method used for determining the status of meat, with respect to spoilage, is analysis of the counts of total viable bacteria and/or specific spoilage bacteria. An obvious drawback with this method is the incubation period of 1 to 3 days that is required for colony formation. For enrichment cultures several days are needed. Molecular methods have been described as useful approaches to type bacteria and monitor community development in meat (27); quantification of microbial numbers, however, is not yet feasible. Therefore we explore here a novel and very fast method to determine the status of a meat sample within a few minutes to make real-time meat controls possible. Volatile organic compounds (VOCs) produced by meat bacteria have been analyzed by gas chromatography-mass spectrometry (MS) (5, 7) and have been detected by an electronic nose and a sensory panel (3), suggesting the helpfulness of VOC measurements in order to analyze spoilage. The objective of the present work was to evaluate the ability of the proton transfer reaction (PTR)-MS...

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“…The occurrence of psychrotrophic bacteria in sausage may be attributed to the exposure of meat to different sources of microbial contamination including contact with hide, viscera, hands and clothing of personnel, water used for washing carcasses and equipment, and even air in the processing and storage areas The relatively high Pseudomonas and Aeromonas counts may be attributed to storage of meat for long time at room temperature during the manufacture [3, 281. However, such organisms utilize a variety of non-carbohydrate carbon compounds in food, producing a variety of products that affect flavour of food [8,12]. Some of these organisms are pathogenic to man, producing necrotic and ulcerative lesions in the alimentary tract [20, 251.…”

Section: Discussionmentioning

confidence: 99%

Psychrotrophic bacteria in sausage

Khalafalla

el-Sherif

1993

Nahrung

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A total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers. The mean counts of psychrotrophic bacteria, psychrotrophic Enterobacteriaceae, Pseudomonas, Aeromonas, Brochothrix thermosphacta and Lactic acid bacteria were 2 x 10(5) +/- 10(3), 6 x 10(3) +/- 4 x 10(2), 10(3) +/- 2 x 10(2), 4 x 10(2) +/- 8 x 10, 8 x 10(2) +/- 10(2) and 8 x 10(2) +/- 2 x 10(2) organisms per gram, respectively. Psychrotrophic Enterobacteriaceae isolates were identified biochemically. The hygienic significance of the isolates, their public health importance as well as supposed measures to improve the product are discussed.

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Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures

Cited by 72 publications

References 25 publications

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry

Psychrotrophic bacteria in sausage

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