1
|
Zhou Z, Ren F, Huang Q, Cheng H, Cun Y, Ni Y, Wu W, Xu B, Yang Q, Yang L. Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers. Food Chem 2024; 444:138562. [PMID: 38330602 DOI: 10.1016/j.foodchem.2024.138562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 01/17/2024] [Accepted: 01/21/2024] [Indexed: 02/10/2024]
Abstract
Pseudomonas and Brochothrix are the main spoilage organisms in pork, and each of these plays an essential role in the spoilage process. However, the effect of co-contamination of these two organisms in pork has not been elucidated. The changing bacterial communities during spontaneous spoilage of pork at 4 °C were evaluated using high-throughput sequencing. The dominant spoilage bacteria were isolated and these were identified as Pseudomonas fragi C6 and Brochothrix thermosphacta S5. Chilled pork was then experimentally contaminated with these strains, individually and in combination, and the progression of spoilage was assessed by analyzing various physicochemical indicators. These included total viable counts (TVC), pH, color, total volatile basic nitrogen (TVB-N), and detection of microbial metabolites. After 7 days of chilled storage, co-contaminated pork produced higher TVC and TVB-N values than mono-contaminated samples. Metabolomic analysis identified a total of 8,084 metabolites in all three groups combined. Differential metabolites were identified, which were involved in 38 metabolic pathways. Among these pathways, the biosynthesis of alkaloids derived from purine and histidine was identified as an important pathway related to spoilage. Specifically, histidine, histamine, AMP, IMP, GMP, succinic acid, and oxoglutaric acid were identified as potential spoilage biomarkers. The study showed that the combined presence of P. fragi C6 and B. thermosphacta S5 bacteria makes chilled pork more prone to spoilage, compared to their individual presence. This study provides insights that can assist in applying appropriate techniques to maintain quality and safety changes in meat during storage and further the assessment of freshness.
Collapse
Affiliation(s)
- Zhonglian Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Fangqi Ren
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qianli Huang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Haoran Cheng
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Yu Cun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yongsheng Ni
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Wenda Wu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qinghua Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Liu Yang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
2
|
Wu Z, Xu M, He W, Li X, Qiu C, Zhang J. Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage. Foods 2024; 13:623. [PMID: 38397599 PMCID: PMC10887707 DOI: 10.3390/foods13040623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/09/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly (p < 0.05) lower than that in meat without salt added before 6 days. Over time, the content of thiobarbituric acid reactive substances (TBARS) showed a progressive trend, but a rapid increase occurred in salted meat. High-throughput sequencing showed that the microflora of each sample had a positive trend in alpha diversity and a negative trend in beta diversity. Bacterial taxonomic analysis indicated that the initial microbial flora for chilled rabbit meat was dominated by Shigaella, Bacteroides, and Lactococcus, and the population of Brochothrix and Psychrobacter increased over time and became the dominant spoilage bacterium. In particular, the addition of salt significantly reduced the abundance of Psychrobacter and Brochothrix. These findings might provide valuable information regarding the quality monitoring of rabbit meat during chilled storage.
Collapse
Affiliation(s)
- Zhoulin Wu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
- Development and Research Center of Sichuan Cuisine, Sichuan Tourism University, Chengdu 610100, China
| | - Maoqin Xu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Wei He
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Xiaoyu Li
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Chaoqing Qiu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Jiamin Zhang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| |
Collapse
|
3
|
Babolanimogadam N, Akhondzadeh Basti A, Khanjari A, Sajjadi Alhashem SH, Babolani Moghadgam K, Ahadzadeh S. Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans. J Food Sci 2024; 89:866-880. [PMID: 38193159 DOI: 10.1111/1750-3841.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 01/10/2024]
Abstract
Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], Enterobacteriaceae, Pseudomonas spp., yeast and mold (Y&M), and also Bacillus coagulans [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid-reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage. Results showed that all microbial counts of samples were significantly increased, except BCG, during storage but the lowest TVC of samples was achieved in samples wrapped with PLA-1% AEO (8 log colony forming units per gram [CFU/g]) at 12th of storage, which is significantly lower than control treatments (10.66 log CFU/g). The best results in all treatments are those wrapped by PLA-1% AEO in all evaluated characteristics. At the final day of storage, PTC (8.82 log CFU/g), Enterobacteriaceae (5.05 log CFU/g), Pseudomonas spp. (9.08 log CFU/g), Y&M (4.69 log CFU/g), and also pH (4.5), PV (5.12 meq/kg), TBARS (2.92 MDA/kg), and TVN (14.43 mgN/100 g) values of PLA-1% AEO treatments were significantly lower than control samples. AEO-PLA films reduce the survival of BCG in raw patties, which reached 6.19 log CFU/g in PLA-1% AEO treatments, although increasing the concentration of AEO in packaging PLA films led to the maintenance of BCG viability during the cooking process by increasing the AEO in PLA films. Overall, results showed shelf life of beef patties is extended 3 days more (150%) by wrapping with PLA films incorporated with 1% AEO.
Collapse
Affiliation(s)
- Nima Babolanimogadam
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
- Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | | | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Kimiya Babolani Moghadgam
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Sara Ahadzadeh
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
| |
Collapse
|
4
|
Marmion M, Soro AB, Whyte P, Scannell AGM. A culture-based assessment of the microbiota of conventional and free-range chicken meat from Irish processing facilities. Food Microbiol 2023; 114:104306. [PMID: 37290880 DOI: 10.1016/j.fm.2023.104306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/27/2023] [Accepted: 05/11/2023] [Indexed: 06/10/2023]
Abstract
Chicken meat is the most popularly consumed meat worldwide, with free-range and ethically produced meat a growing market among consumers. However, poultry is frequently contaminated with spoilage microbes and zoonotic pathogens which impact the shelf-life and safety of the raw product, constituting a health risk to consumers. The free-range broiler microbiota is subject to various influences during rearing such as direct exposure to the external environment and wildlife which are not experienced during conventional rearing practices. Using culture-based microbiology approaches, this study aimed to determine whether there is a detectable difference in the microbiota from conventional and free-range broilers from selected Irish processing plants. This was done through analysis of the microbiological status of bone-in chicken thighs over the duration of the meat shelf-life. It was found that the shelf-life of these products was 10 days from arrival in the laboratory, with no statistically significant difference (P > 0.05) evident between free-range and conventionally raised chicken meat. A significant difference, however, was established in the presence of pathogenesis-associated genera in different meat processors. These results reinforce past findings which indicate that the processing environment and storage during shelf-life are key determinants of the microflora of chicken products reaching the consumer.
Collapse
Affiliation(s)
- M Marmion
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin, 4, D04 V1W8, Ireland.
| | - A B Soro
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; Teagasc Ashtown Food Research Centre, Ashtown, D15DY05, Dublin, Ireland
| | - P Whyte
- UCD School of Veterinary Medicine, Ireland
| | - A G M Scannell
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; UCD Institute of Food and Health, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin, 4, D04 V1W8, Ireland
| |
Collapse
|
5
|
Wang Y, Tang M, Ma Y, Xu B. Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
6
|
Liu Z, Shaposhnikov M, Zhuang S, Tu T, Wang H, Wang L. Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues. Food Res Int 2023; 164:112408. [PMID: 36737989 DOI: 10.1016/j.foodres.2022.112408] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/17/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
To better understand the microbial quality and safety of plant-based meat analogues, this study investigated the changes of native microflora present in soy- and pea-based meat analogues (SBM and PBM) and compared them with ground beef (GB). SBM, PBM, and GB were also artificially inoculated with meat spoilage microorganisms, Pseudomonas fluorescens and Brochothrix thermosphacta, and pathogenic microorganisms, Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes; the fitness of these bacteria was evaluated during storage at refrigerated and/or abused temperatures. Results showed that the initial total aerobic plate count (APC), coliform, lactic acid bacteria (LAB), and mold/yeast (M/Y) counts for GB could be as high as 5.44, 2.90, 4.61, and 3.45 log CFU/g, while the highest initial APC, coliform, LAB, and M/Y counts found in SBM were 3.10, 2.00, 2.04, and 1.95 log CFU/g, and were 3.82, 2.51, 3.61, and 1.44 log CFU/g for PBM. The batch-to-batch differences in microbial counts were more significant in GB than in SBM and PBM. Despite the different initial concentrations, there was no difference among APC and LAB counts between the three meat types by the end of the 10-day 4 °C storage period, all approaching ca. 7.00 log CFU/g. Artificially-inoculated B. thermosphacta increased by 0.76, 1.58, and 0.96 log CFU/g in GB, PBM, and SBM respectively by the end of the refrigeration storage; P. fluorescens increased by 4.92, 3.00, and 0.40 log CFU/g in GB, PBM, and SBM respectively. Under refrigerated storage conditions, pathogenic bacteria did not change in GB and SBM. L. monocytogenes increased by 0.74 log in PBM during the 7-day storage at 4 °C. All three pathogens grew at abused storage temperatures, regardless of the meat type. Results indicated that plant-based meat could support the survival and even growth of spoilage and pathogenic microorganisms. Preventive controls are needed for ensuring the microbial quality and safety of plant-based meat analogues.
Collapse
Affiliation(s)
- Zhuosheng Liu
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Maria Shaposhnikov
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Shuai Zhuang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Tianyi Tu
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Hongye Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA.
| | - Luxin Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA.
| |
Collapse
|
7
|
Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Blagojevic B, Van Damme I, Hempen M, Messens W, Bolton D. Microbiological safety of aged meat. EFSA J 2023; 21:e07745. [PMID: 36698487 PMCID: PMC9850206 DOI: 10.2903/j.efsa.2023.7745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As 'standard fresh' and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of -0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.
Collapse
|
8
|
Kim JH, Lee ES, Kim BM, Oh MH. Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages. Foods 2022. [PMCID: PMC9602160 DOI: 10.3390/foods11203182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Results from metagenomics analysis showed that Lactobacillus and Staphylococcus were the predominant bacterial genera, and Penicillium, Debaryomyces, and Candida were the predominant fungal genera. Twelve volatile compounds were detected using an electronic nose. Leuconostoc exhibited a positive correlation with esters and volatile flavor, whereas Debaryomyces, Aspergillus, Mucor, and Rhodotorula exhibited a negative correlation with methanethiol, thus revealing the involvement of the microorganisms in flavor formation. The results of this study may help in understanding the microbial diversity of dry-fermented sausages in Korea and provide a rationale and quality control guideline through potential correlation with volatile flavor analysis.
Collapse
Affiliation(s)
| | | | | | - Mi-Hwa Oh
- Correspondence: ; Tel.: +82-63-238-7379
| |
Collapse
|
9
|
Wang H, Zhang H, Liu S, Qin L, Chen Q, Kong B. Analysis of biogenic amine in dry sausages collected from northeast China: From the perspective of free amino acid profile and bacterial community composition. Food Res Int 2022; 162:112084. [DOI: 10.1016/j.foodres.2022.112084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/19/2022] [Accepted: 10/22/2022] [Indexed: 11/04/2022]
|
10
|
Maresca D, Mauriello G. Development of Antimicrobial Cellulose Nanofiber-Based Films Activated with Nisin for Food Packaging Applications. Foods 2022; 11:foods11193051. [PMID: 36230127 PMCID: PMC9564163 DOI: 10.3390/foods11193051] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/28/2022] Open
Abstract
The cellulose nanofiber (CNF) is characterized by the nano-sized (fibers with a diameter between 5 and 20 nm and a length between 2 and 10 μm), flexible and cross-linked structure that confer enhanced mechanical and gas barrier properties to cellulosic fiber-based packaging materials. The purpose of this work was to develop an antimicrobial packaging film by direct mixing nisin with CNF, followed by coating it onto polyethylene (PE), polypropylene (PP), and polylactic acid (PLA) films. The antimicrobial effectiveness of CNF-Nis+PE, CNF-Nis+PP, and CNF-Nis+PLA was investigated both in vitro end in ex vivo tests. In the latter case, challenge test experiments were carried out to investigate the antimicrobial activity of the coupled films of CNF-Nisin+PLA to inhibit the growth of Listeria innocua 1770 during the storage of a meat product. The films were active against the indicator microorganisms Brochothrix thermosphacta and Listeria innocua in in vitro test. Moreover, a reduction in the Listeria population of about 1.3 log cycles was observed immediately after the contact (T0) of the active films with hamburgers. Moreover, when the hamburgers were stored in active films, a further reduction of the Listeria population of about 1.4 log cycles was registered after 2 days of storage. After this time, even though an increase in Listeria load was observed, the trend of the Listeria population in hamburgers packed with active films was maintained significantly lower than the meat samples packed with control films during the whole storage period.
Collapse
|
11
|
Fang J, Feng L, Lu H, Zhu J. Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef. Food Res Int 2022; 156:111139. [DOI: 10.1016/j.foodres.2022.111139] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 02/06/2023]
|
12
|
Ji J, Shankar S, Royon F, Salmieri S, Lacroix M. Essential oils as natural antimicrobials applied in meat and meat products-a review. Crit Rev Food Sci Nutr 2021; 63:993-1009. [PMID: 34309444 DOI: 10.1080/10408398.2021.1957766] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a considerable waste of meat and meat products result in the demand for safe and efficient preservation methods. Instead of synthetic additives, the use of natural preservative materials represents an interest. Essential oils (EOs), as the all-natural and green-label trend attributing to remarkable biological potency, have been adopted for controlling the safety and quality of meat products. Some EOs, such as thyme, cinnamon, rosemary, and garlic, showed a strong antimicrobial activity individually and in combination. To eliminate or reduce the organoleptic defects of EOs in practical application, EOs encapsulation in wall materials can improve the stability and antimicrobial ability of EOs in meat products. In this review, meat deteriorations, antimicrobial capacity (components, effectiveness, and interactions), and mechanisms of EOs are reviewed, as well as the demonstration of using encapsulation for masking intense aroma and conducting control release is presented. The use of EOs individually or in combination and encapsulated applications of EOs in meat and meat products are also discussed.
Collapse
Affiliation(s)
- Jiali Ji
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Shiv Shankar
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Fiona Royon
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| |
Collapse
|
13
|
Bassey AP, Ye K, Li C, Zhou G. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
14
|
Hauschild P, Vogel RF, Hilgarth M. Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat. Int J Food Microbiol 2021; 351:109264. [PMID: 34098468 DOI: 10.1016/j.ijfoodmicro.2021.109264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/29/2021] [Accepted: 05/21/2021] [Indexed: 10/21/2022]
Abstract
Fresh meat is commonly packaged in modified atmosphere to decelerate spoilage processes. The applied gas mixture affects the growth of spoilage organisms and selectively shapes the spoilage community. In this study, we investigated the impact of O2 and CO2 on the growth of Photobacterium (P.) phosphoreum and P. carnosum strains in situ on chicken meat by packaging under different modified atmospheres (air, 70% O2/30% CO2, 70% N2/30% CO2, 100% N2). Combination of 70% O2 and 30% CO2 resulted in significant growth reduction of the analyzed strains, suggesting inhibitory effects of both gases in combination. In contrast, 30% CO2 alone had only a minor effect and photobacteria are supposed to have a growth advantage over other meat spoilers in this atmosphere. Additionally, single growth of the strains in the different atmospheres was compared when challenged with the presence of Pseudomonas (Ps.) fragi or Brochothrix (B.) thermosphacta as prominent co-contaminants in different ratios (10:1, 1:1, 1:10). Presence of co-contaminants resulted in increased cell numbers of P. carnosum TMW2.2149 but reduced or unchanged cell numbers of P. phosphoreum TMW2.2103 in most packaging atmospheres. The initial ratio of photobacteria and co-contaminants defined the relative abundance during storage but did not change the type of the interaction. Our results suggest either a commensalistic (P. carnosum) or competitive interaction (P. phosphoreum) of photobacteria and co-contaminants on modified atmosphere packaged chicken, respectively. Furthermore, in a mix comprising seven prominent spoilers, strains of both Photobacterium species prevailed as a constant part of the spoilage microbiome during 7 days of refrigerated storage on chicken meat packaged under O2/CO2 atmosphere.
Collapse
Affiliation(s)
- Philippa Hauschild
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| | - Rudi F Vogel
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| | - Maik Hilgarth
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| |
Collapse
|
15
|
The microbiology of beef from carcass chilling through primal storage to retail steaks. Curr Res Food Sci 2021; 4:150-162. [PMID: 33817662 PMCID: PMC8010216 DOI: 10.1016/j.crfs.2021.03.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/08/2023] Open
Abstract
The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also recorded. A secondary objective was to investigate the effect of primal maturation periods (2 versus 5 weeks) on the sensory properties of steaks by a trained panel for colour, odour, tenderness, and flavour. While microbial populations reduced by over 1 log10 cfu/cm2 by fast carcass chilling, these reductions were lost due to cross contamination in the boning hall and cutting room. The pH and water activity remained stable throughout the study and there was no significant difference for colour or sensory characteristics in retail steaks from the different treatment groups. It was concluded that there was no improvement to the microbial shelf-life of retail steaks from modified chilled carcasses or in the sensory shelf-life of primals which were aged for an extended period. Alternative carcass chilling regimes achieved lower bacterial counts. Cross-contamination during boning and cutting negates chilling gains. Longer maturation did not enhance beef sensory properties.
Collapse
|
16
|
Tamkutė L, Vaicekauskaitė R, Gil BM, Rovira Carballido J, Venskutonis PR. Black chokeberry (
Aronia melanocarpa
L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15220] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Laura Tamkutė
- Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania
| | - Rūta Vaicekauskaitė
- Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania
| | - Beatriz M. Gil
- Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania
| | | | | |
Collapse
|
17
|
Cibulski S, Alves de Lima D, Fernandes Dos Santos H, Teixeira TF, Tochetto C, Mayer FQ, Roehe PM. A plate of viruses: Viral metagenomics of supermarket chicken, pork and beef from Brazil. Virology 2021; 552:1-9. [PMID: 33032031 PMCID: PMC7521440 DOI: 10.1016/j.virol.2020.09.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/12/2020] [Accepted: 09/13/2020] [Indexed: 02/08/2023]
Abstract
A viral metagenomics study was conducted in beef, pork, and chicken sold in supermarkets from Southern Brazil. From chicken, six distinct gyroviruses (GyV) were detected, including GyV3 and GyV6, which for the first time were detected in samples from avian species, plus a novel smacovirus species and two highly divergent circular Rep-encoding ssDNA (CRESS-DNA) viruses. From pork, genomes of numerous anelloviruses, porcine parvovirus 5 (PPV5) and 6 (PPV6), two new genomoviruses and two new CRESS-DNA viruses were found. Finally, two new CRESS-DNA genomes were recovered from beef. Although none of these viruses have history of transmission to humans, the findings reported here reveal that such agents are inevitably consumed in diets that include these types of meat.
Collapse
Affiliation(s)
- Samuel Cibulski
- Centro de Biotecnologia - CBiotec, Laboratório de Biotecnologia Celular e Molecular, Universidade Federal da Paraíba - UFPB, João Pessoa, Paraíba, Brazil.
| | - Diane Alves de Lima
- Departamento de Microbiologia Imunologia e Parasitologia, Laboratório de Virologia, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, Porto Alegre, Rio Grande do Sul, Brazil; Centro Universitário da Serra Gaúcha - FSG, Caxias do Sul, Grande do Sul, Brazil
| | - Helton Fernandes Dos Santos
- Departamento de Medicina Veterinária Preventiva, Universidade Federal de Santa Maria - UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Thais Fumaco Teixeira
- Centro de Pesquisa em Saúde Animal, Instituto de Pesquisas Veterinárias Desidério Finamor (IPVDF), Departamento de Diagnóstico e Pesquisa Agropecuária, Secretaria de Agricultura, Pecuária e Desenvolvimento Rural, Eldorado do Sul, RS, Brazil
| | - Caroline Tochetto
- Departamento de Microbiologia Imunologia e Parasitologia, Laboratório de Virologia, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, Porto Alegre, Rio Grande do Sul, Brazil
| | - Fabiana Quoos Mayer
- Centro de Pesquisa em Saúde Animal, Instituto de Pesquisas Veterinárias Desidério Finamor (IPVDF), Departamento de Diagnóstico e Pesquisa Agropecuária, Secretaria de Agricultura, Pecuária e Desenvolvimento Rural, Eldorado do Sul, RS, Brazil
| | - Paulo Michel Roehe
- Departamento de Microbiologia Imunologia e Parasitologia, Laboratório de Virologia, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, Porto Alegre, Rio Grande do Sul, Brazil
| |
Collapse
|
18
|
Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2020.05.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
19
|
Saeid Asr E, Naghibi S, Mojaddar Langroodi A, Moghaddas Kia E, Meshkini S, Ehsani A. Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1850586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Elnaz Saeid Asr
- Food Science and Technology Department, Afagh Higher Education Institute, Urmia, Iran
| | - Samaneh Naghibi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Saeed Meshkini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Ehsani
- Food Science and Quality Control Department, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
20
|
Ngan WY, Rao S, Chan LC, Sekoai PT, Pu Y, Yao Y, Fung AHY, Habimana O. Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong. Microorganisms 2020; 8:E1941. [PMID: 33297499 PMCID: PMC7762345 DOI: 10.3390/microorganisms8121941] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022] Open
Abstract
Accessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Olivier Habimana
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong, China; (W.Y.N.); (S.R.); (L.C.C.); (P.T.S.); (Y.P.); (Y.Y.); (A.H.Y.F.)
| |
Collapse
|
21
|
Palman Y, De Leo R, Pulvirenti A, Green SJ, Hayouka Z. Antimicrobial peptide cocktail activity in minced turkey meat. Food Microbiol 2020; 92:103580. [DOI: 10.1016/j.fm.2020.103580] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 02/02/2023]
|
22
|
The microbiology of beef steaks stored aerobically or anaerobically in vacuum pack films with different oxygen barrier properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100597] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
23
|
Bahlinger E, Dorn-In S, Beindorf PM, Mang S, Kaltner F, Gottschalk C, Gareis M, Schwaiger K. Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products. Int J Food Microbiol 2020; 337:108932. [PMID: 33152570 DOI: 10.1016/j.ijfoodmicro.2020.108932] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/20/2020] [Accepted: 10/15/2020] [Indexed: 10/23/2022]
Abstract
Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific multiplex qPCRs were developed in this study in order to determine the microbiological quality of the raw materials used for these products. The PCR targets focused on four bacterial groups often found on meat (family Enterobacteriaceae, genus Pseudomonas, genus Staphylococcus and species Brochothrix thermosphacta). Specificity as well as sensitivity of the developed multiplex qPCRs, validated by using 68 microbial species, were 100%. The applicability of both multiplex qPCRs compared to culturing methods was performed using 96 meat samples (fresh and naturally spoiled) and 12 inhouse-made "Lyoner" sausages containing variable ratios of spoiled meat (0%, 5%, 12% and 25%; n = 3 for each group). Both methods showed similar results by evaluating the ∆log10 cfu/g, the relative accuracy and the t-test analysis (p > 0.05). Comparing qPCR results of the different sausage groups, a significant difference between sausages containing fresh meat and sausages containing spoiled meat (12% and 25%) was found only for Pseudomonas and B. thermosphacta in both raw and cooked sausages. The statistical difference between 5% vs. 12% and 25% spoiled meat in cooked sausages, was also found only for these two bacterial groups. The developed multiplex qPCRs were further applied to 30 commercially available "Bologna-type" sausages. The results showed a total of 14 sausages considered to be suspicious for Food Fraud. While the role of Staphylococcus spp. in meat spoilage remains unclear, Pseudomonas, Enterobacteriaceae and B. thermosphacta could together be used as an indicator for "spoiled meat" used in sausages. The developed qPCR systems in this study allow the detection of four relevant bacterial groups in the heated Bologna-type sausages and provide information about the hygienic quality of raw materials used. This method could thus be helpful for screening food suspected of Food Fraud.
Collapse
Affiliation(s)
- Eunike Bahlinger
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany.
| | - Samart Dorn-In
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Philipp-Michael Beindorf
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Sirkka Mang
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Florian Kaltner
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Christoph Gottschalk
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Manfred Gareis
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| | - Karin Schwaiger
- Faculty of Veterinary Medicine, Chair of Food Safety, LMU Munich, Schoenleutnerstr. 8, 85716 Oberschleissheim, Germany
| |
Collapse
|
24
|
Djenane D, Aboudaou M, Djenane F, García-Gonzalo D, Pagán R. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract. Foods 2020; 9:foods9091336. [PMID: 32971898 PMCID: PMC7555406 DOI: 10.3390/foods9091336] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/13/2020] [Accepted: 09/17/2020] [Indexed: 12/13/2022] Open
Abstract
The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud MAMMERI University, P.O. Box. 17, Tizi-Ouzou RP 15000, Algeria;
- Correspondence: ; Tel.: +213-779-001-384; Fax: +213-261-861-56
| | - Malek Aboudaou
- Département Recherche & Développement, Isser Délice SARL, ISO 9 International, BP 10, 35230 Isser, Algeria;
| | - Fatiha Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud MAMMERI University, P.O. Box. 17, Tizi-Ouzou RP 15000, Algeria;
- Département Recherche & Développement, Isser Délice SARL, ISO 9 International, BP 10, 35230 Isser, Algeria;
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; (D.G.-G.); (R.P.)
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; (D.G.-G.); (R.P.)
| |
Collapse
|
25
|
Metatranscriptomic analysis of modified atmosphere packaged poultry meat enables prediction of Brochothrix thermosphacta and Carnobacterium divergens in situ metabolism. Arch Microbiol 2020; 202:1945-1955. [PMID: 32462213 DOI: 10.1007/s00203-020-01914-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 04/22/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
In this study, in situ-expressed metabolic routes of Brochothrix (B.) thermosphacta and Carnobacterium (C.) divergens were evaluated based on a metatranscriptomic dataset from bacteria growing on MAP chicken meat (O2/CO2; N2/CO2). Both species exhibited no (C. divergens) or minor transcription regulation (B. thermosphacta) within their main metabolic routes in response to different atmospheres. Both employ pathways related to glucose and ribose. Gluconeogenesis from lipid-borne glycerol is active in the progressing lack of carbohydrates. Pyruvate fates in both species comprise lactate, ethanol, acetate, CO2, formate, C4-compounds and H2O2 (only B. thermosphacta). Both species express genes for a minimal aerobic respiratory chain, but do not possess the genetic setting for a functional citric acid cycle. While products of carbohydrate and glycerol metabolism display mild to medium sensorial off-characteristics, predicted end products of their amino acid metabolism comprise, e.g., isobutyrate and isovalerate (B. thermosphacta) or cadaverine and tyramine (C. divergens) as potent spoilage compounds.
Collapse
|
26
|
Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf 2020; 19:311-331. [PMID: 33325162 DOI: 10.1111/1541-4337.12526] [Citation(s) in RCA: 179] [Impact Index Per Article: 44.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 12/21/2022]
Abstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count-TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
Collapse
Affiliation(s)
- Olumide Adedokun Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.,Food Safety and Quality Unit, Centre for Research, Training and Development, Higis International Foundation, Nigeria
| | | | - Mariyana Strateva
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Deyan Stratev
- Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| |
Collapse
|
27
|
Sholpan A, Lamas A, Cepeda A, Franco CM. Raw poultry meatballs with soya flour: Shelf life and nutritional value. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-396-402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.
Collapse
|
28
|
Zhang G, Huang X, Fu Z, Taha Jilani M, Luo H, Li X. Correlation between physical properties and freshness of chilled mutton in China. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guoxiang Zhang
- Beijing Laboratory of Food Quality and Safety, College of Engineering China Agricultural University Beijing P.R. China
| | - Xiaoyan Huang
- Beijing Laboratory of Food Quality and Safety, College of Engineering China Agricultural University Beijing P.R. China
| | - Zetian Fu
- Beijing Laboratory of Food Quality and Safety, College of Engineering China Agricultural University Beijing P.R. China
| | | | - Hailing Luo
- China Agricultural University Beijing P.R. China
| | - Xinxing Li
- China Agricultural University Beijing P.R. China
| |
Collapse
|
29
|
Hilgarth M, Lehner E, Behr J, Vogel R. Diversity and anaerobic growth ofPseudomonasspp. isolated from modified atmosphere packaged minced beef. J Appl Microbiol 2019; 127:159-174. [DOI: 10.1111/jam.14249] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 11/29/2022]
Affiliation(s)
- M. Hilgarth
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - E.M. Lehner
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - J. Behr
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - R.F. Vogel
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| |
Collapse
|
30
|
Liu DY, Xiao X, Wang HH, Zhang QY, Zou YF. Characterization of the bacterial community of braised chicken, a specialty poultry product in China. Poult Sci 2019; 98:1055-1063. [PMID: 30137620 DOI: 10.3382/ps/pey375] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Accepted: 07/22/2018] [Indexed: 11/20/2022] Open
Abstract
High-throughput sequencing of 16S rDNA and culture-dependent methods were applied to determine the bacterial communities of braised chicken during processing and storage. Environmental microorganisms were also evaluated using a sedimentation plate method. The results showed that airborne microbial counts in the braising room were higher than those in the control room (25°C, a space to lower the temperature of the chicken products) and storage rooms (4°C). The microbial identification technique 16S rDNA sequences has indicated that more than 229 operational bacterial species were associated with the microbiota present in braised chicken, largely involving Pseudomonas, Psychrobacter, Weissella, Kurthia, Brochothrix, and Lactobacillus in modified-atmosphere packing (MAP) products. The storage place and temperature during processing has great impact on the shelf life of the chicken. The microbes in MAP were significantly higher (P < 0.05) in 0 and 7th day, while the microbial activity in vacuum packaging (VP) was lower because the VP products were treated at higher temperature (100°C for 20 min). Within chicken products, Pseudomonas, Brochothrix, and Lactobacillus were most prevalent in MAP products. According to this research, in order to prolong the shelf life of meat products, proper storage places and packaging conditions are necessary to be improved to reduce the microbial load in the food products.
Collapse
Affiliation(s)
- Deng Yong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Xiong Xiao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hu Hu Wang
- Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Qing Yong Zhang
- Department of Quality Assurance, Shandong Dezhou Braised Chicken Co., Ltd., Dezhou 253003, China
| | - Yu Feng Zou
- Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
31
|
Imazaki PH, Elansary M, Scippo ML, Daube G, Clinquart A. Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times. Meat Sci 2019; 148:198-205. [DOI: 10.1016/j.meatsci.2018.09.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 08/01/2018] [Accepted: 09/07/2018] [Indexed: 10/28/2022]
|
32
|
GONÇALVES LDDA, PICCOLI RH, PERES ADP, SAÚDE AV. Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.13317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
33
|
Choi YS, Ku SK, Kim TK, Park JD, Kim YC, Kim HJ, Kim YB. Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage. Korean J Food Sci Anim Resour 2018; 38:749-758. [PMID: 30206434 PMCID: PMC6131380 DOI: 10.5851/kosfa.2018.e13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 07/09/2018] [Accepted: 07/09/2018] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to provide preliminary data for food industry by
investigating the distribution of microorganisms in raw materials and sausage
examining the effect of heating temperature on sausage quality. Total microbes
in sausage ranged 2.21–3.11 Log CFU/g. Bacillus pumilus, B.
licheniformis, Staphylococcus saprophyticus, and
Enterococcus faecalis were detected on sausage. Total
microbes in raw materials was 1.59–7.16 Log CFU/g. Different types of
microorganisms were found depending on raw materials, with B.
pumilus and B. subtilis were being detected in
both raw materials and sausage. Total microbes in sausage after heating was in
the range of 1.10–2.22 Log CFU/g, showing the trend of decrease in total
microbe with increasing heating temperature, although the decrease was not
significant. With increasing heating temperature, pH and hardness were also
increased. The yield of sausage manufactured at 85°C was 95.42% while
that manufactured at 65°C was 96.67%. Therefore, decreasing heating
temperature during sausage production might increase yield and save energy
without microbiological effect.
Collapse
Affiliation(s)
- Yun-Sang Choi
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Jong-Dae Park
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Chan Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | | | - Young-Boong Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| |
Collapse
|
34
|
Mansur AR, Song EJ, Cho YS, Nam YD, Choi YS, Kim DO, Seo DH, Nam TG. Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging. Food Microbiol 2018; 77:166-172. [PMID: 30297047 DOI: 10.1016/j.fm.2018.09.006] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/15/2018] [Accepted: 09/05/2018] [Indexed: 01/19/2023]
Abstract
Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution of spoilage and related volatile organic compounds (VOCs) in chilled beef under air and vacuum packaging (VP). The results suggested that different storage conditions affected changes in bacterial communities and metabolites in beef and consequently affected the odor properties of the stored beef, thereby leading to spoilage. Bacterial species belonging to Pseudomonadaceae (Pseudomonas spp.) and lactic acid bacteria (Lactobacillus sp.) dominated the bacterial communities in beef stored under air and VP, respectively, with several VOCs associated with off-odors of the stored beef and most likely produced by both bacteria. Our results suggested several microbial VOCs that could be used as potential spoilage indicators, including acetic acid, butanoic acid, and 2-butanone in VP-stored beef and 3-methylbutan-1-ol, ethyl acetate, acetoin, 2-butanone, and diacetyl in air-stored beef. These findings might provide valuable information regarding the quality monitoring of beef during storage.
Collapse
Affiliation(s)
- Ahmad Rois Mansur
- Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea
| | - Eun-Ji Song
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea
| | - Yong-Sun Cho
- Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Young-Do Nam
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Dae-Ok Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea
| | - Dong-Ho Seo
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea.
| | - Tae Gyu Nam
- Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea.
| |
Collapse
|
35
|
Mojaddar Langroodi A, Tajik H, Mehdizadeh T. Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with Zataria multiflora Boiss essential oil on the quality of beef during storage. VETERINARY RESEARCH FORUM : AN INTERNATIONAL QUARTERLY JOURNAL 2018; 9:153-161. [PMID: 30065804 PMCID: PMC6047576 DOI: 10.30466/vrf.2018.30831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Accepted: 12/12/2017] [Indexed: 11/10/2022]
Abstract
Beef is susceptible to rapid spoilage due to its high amount of protein (18.00%) and moisture (72.00%). Food industries have recently found methods to extend beef shelf-life. The influence of beef dipping in hydro-alcoholic extract of sumac (SE) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on microbial, chemical and sensory quality of beef was evaluated during refrigerated storage. Total viable counts (TVC), lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae and yeasts-molds, total volatile nitrogen (TVN), thiobarbituric acid reactive substance values (TBARS) and peroxide value (PV) were founded to be significantly lower in all treatment groups compare to control groups during storage time. The highest level of antimicrobial effects induced by chitosan, SE 4.00% and ZEO. We found that in TVC (3.69 log CFU g-1 reduction compared with control group (sterile distilled water), Enterobacteriaceae (3.61 log CFU g-1 reduction) and lactic acid bacteria (2.67 log CFU g-1 reduction), respectively. Sumac gave a pleasant effect on sensory attributes and chitosan coating enriched with ZEO significantly improved sensory scores except for flavor factor. The results revealed the bio preservative properties of chitosan, hydro-alcoholic extract of sumac and Z. multiflora Boiss essential oil during refrigeration in normal packaging of beef.
Collapse
Affiliation(s)
- Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| |
Collapse
|
36
|
Zhang P, Kaur M, Bowman JP, Ratkowsky DA, Tamplin M. Effect of Environmental Factors on Intra-Specific Inhibitory Activity of Carnobacterium maltaromaticum. Microorganisms 2017; 5:E59. [PMID: 28906433 PMCID: PMC5620650 DOI: 10.3390/microorganisms5030059] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 09/06/2017] [Accepted: 09/07/2017] [Indexed: 01/04/2023] Open
Abstract
Carnobacterium maltaromaticum is frequently associated with foods having extended shelf-life due to its inhibitory activity to other bacteria. The quantification of such inhibition interactions affected by various environmental factors is limited. This study investigated the effect of environmental factors relevant to vacuum-packaged beef on inhibition between two model isolates of C. maltaromaticum, D0h and D8c, specifically D8c sensitivity to D0h inhibition and D0h inhibitor production. The effects of temperature (-1, 7, 15, 25 °C), atmosphere (aerobic and anaerobic), pH (5.5, 6, 6.5), lactic acid (0, 25, 50 mM) and glucose (0, 0.56, 5.55 mM) on D8c sensitivity (diameter of an inhibition zone) were measured. The effects of pH, glucose, lactic acid and atmosphere on D0h inhibitor production were measured at 25 °C. Sensitivity of D8c was the highest at 15 °C, under aerobic atmosphere, at higher concentrations of undissociated lactic acid and glucose, and at pH 5.5 (p < 0.001). pH significantly affected D0h inhibitor production (p < 0.001), which was the highest at pH 6.5. The effect of lactic acid depended upon pH level; at relatively low pH (5.5), lactic acid decreased the production rate (arbitrary inhibition unit (AU)/mL/h). This study provides a quantitative description of intra-species interactions, studied in in vitro environments that are relevant to vacuum-packaged beef.
Collapse
Affiliation(s)
- Peipei Zhang
- Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Mandeep Kaur
- Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - John P Bowman
- Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - David A Ratkowsky
- Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| | - Mark Tamplin
- Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
| |
Collapse
|
37
|
Hernández-Hernández E, Lira-Moreno CY, Guerrero-Legarreta I, Wild-Padua G, Di Pierro P, García-Almendárez BE, Regalado-González C. Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolensKunth) Essential Oil Coatings on Quality of Fresh Pork Meat. J Food Sci 2017; 82:1423-1432. [DOI: 10.1111/1750-3841.13728] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 03/29/2017] [Accepted: 04/03/2017] [Indexed: 02/07/2023]
Affiliation(s)
| | - César Y. Lira-Moreno
- DIPA, PROPAC; Facultad de Química, Univ. Autónoma de Querétaro; Querétaro Qro México
| | | | - Graciela Wild-Padua
- DIPA, PROPAC; Facultad de Química, Univ. Autónoma de Querétaro; Querétaro Qro México
- Dept. of Food Science and Human Nutrition; Univ. of Illinois; Urbana Ill. U.S.A
| | - Prospero Di Pierro
- DIPA, PROPAC; Facultad de Química, Univ. Autónoma de Querétaro; Querétaro Qro México
- Dept. of Chemical Sciences, Univ. of Naples “Federico II”; Napoli Italy
| | | | | |
Collapse
|
38
|
Reid R, Fanning S, Whyte P, Kerry J, Lindqvist R, Yu Z, Bolton D. The microbiology of beef carcasses and primals during chilling and commercial storage. Food Microbiol 2017; 61:50-57. [DOI: 10.1016/j.fm.2016.08.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Revised: 07/13/2016] [Accepted: 08/14/2016] [Indexed: 12/31/2022]
|
39
|
Höll L, Behr J, Vogel RF. Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS. Food Microbiol 2016; 60:84-91. [DOI: 10.1016/j.fm.2016.07.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 07/04/2016] [Accepted: 07/04/2016] [Indexed: 11/28/2022]
|
40
|
Changes in the microbiota of lamb packaged in a vacuum and in modified atmospheres during chilled storage analysed by high-throughput sequencing. Meat Sci 2016; 121:253-260. [DOI: 10.1016/j.meatsci.2016.06.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 06/15/2016] [Accepted: 06/17/2016] [Indexed: 11/20/2022]
|
41
|
Saraoui T, Leroi F, Björkroth J, Pilet MF. Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review. J Appl Microbiol 2016; 121:907-18. [PMID: 27172050 DOI: 10.1111/jam.13179] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 05/05/2016] [Accepted: 05/06/2016] [Indexed: 11/28/2022]
Abstract
The genus Lactococcus comprises 12 species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium, probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture-independent techniques used for characterization of microbial ecosystems have highlighted the importance of Lc. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated that Lc. piscium spoils meat, whereas it does not degrade the sensory properties of seafood. Lactococcus piscium strains have a large antimicrobial spectrum, including Gram-positive and negative bacteria. In various seafoods, some strains have a protective effect against spoilage and can extend the sensory shelf-life of the products. They can also inhibit the growth of Listeria monocytogenes, by a cell-to-cell contact-dependent. This article reviews the physiological and genomic characteristics of Lc. piscium and discusses its spoilage or protective activities in food.
Collapse
Affiliation(s)
- T Saraoui
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes Cedex 03, France.,UMR1014 SECALIM, INRA, Oniris, 44307, Nantes, France
| | - F Leroi
- Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes Cedex 03, France.
| | - J Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| | - M F Pilet
- UMR1014 SECALIM, INRA, Oniris, 44307, Nantes, France
| |
Collapse
|
42
|
Vasilopoulos C, De Vuyst L, Leroy F. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies. Crit Rev Food Sci Nutr 2016; 55:1425-43. [PMID: 24915326 DOI: 10.1080/10408398.2012.695413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
Collapse
Affiliation(s)
- Charalampos Vasilopoulos
- a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium
| | | | | |
Collapse
|
43
|
Jääskeläinen E, Hultman J, Parshintsev J, Riekkola ML, Björkroth J. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres. Int J Food Microbiol 2016; 223:25-32. [DOI: 10.1016/j.ijfoodmicro.2016.01.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 01/22/2016] [Accepted: 01/31/2016] [Indexed: 10/22/2022]
|
44
|
Koo OK, Kim HJ, Baker CA, Park SH, Ricke SC. Microbial Diversity of Ground Beef Products in South Korean Retail Market Analyzed by PCR-DGGE and 454 Pyrosequencing. FOOD BIOTECHNOL 2016. [DOI: 10.1080/08905436.2015.1137216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
45
|
Maresca D, De Prisco A, La Storia A, Cirillo T, Esposito F, Mauriello G. Microencapsulation of nisin in alginate beads by vibrating technology: Preliminary investigation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.062] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
46
|
Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila. Food Microbiol 2016; 53:15-23. [DOI: 10.1016/j.fm.2015.07.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 11/18/2022]
|
47
|
|
48
|
Comi G, Tirloni E, Andyanto D, Manzano M, Iacumin L. Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
49
|
Kalschne DL, Womer R, Mattana A, Sarmento CMP, Colla LM, Colla E. Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham". Braz J Microbiol 2015. [PMID: 26221105 PMCID: PMC4512077 DOI: 10.1590/s1517-838246120130019] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus
sp., the phenotypic overlap Leuconostoc
/
Weissella
sp. and Enterococcus
sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus
, following by Lactobacillus sakei
and Leuconostoc mesentereoides
; the Enterococcus
sp. was not present in the samples.
Collapse
Affiliation(s)
- Daneysa Lahis Kalschne
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Rute Womer
- Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Ademir Mattana
- Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Cleonice Mendes Pereira Sarmento
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Luciane Maria Colla
- Laboratório de Fermentações, Curso de Engenharia de Alimentos, Faculdade de Engenharia e Arquitetura, Universidade de Passo Fundo, Passo Fundo, RS, Brazil
| | - Eliane Colla
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| |
Collapse
|
50
|
Interstrain interactions between bacteria isolated from vacuum-packaged refrigerated beef. Appl Environ Microbiol 2015; 81:2753-61. [PMID: 25662972 DOI: 10.1128/aem.03933-14] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The formation of bacterial spoilage communities in food is influenced by both extrinsic and intrinsic environmental factors. Although many reports describe how these factors affect bacterial growth, much less is known about interactions among bacteria, which may influence community structure. This study investigated interactions among representative species of bacteria isolated from vacuum-packaged (VP) beef. Thirty-nine effectors and 20 target isolates were selected, representing 10 bacterial genera: Carnobacterium, Pseudomonas, Hafnia, Serratia, Yersinia, Rahnella, Brochothrix, Bacillus, Leuconostoc, and Staphylococcus. The influence of live effectors on growth of target isolates was measured by spot-lawn agar assay and also in liquid culture medium broth using live targets and effector cell-free supernatants. Inhibition on agar was quantified by diameter of inhibition zone and in broth by measuring detection time, growth rate, and maximum population density. A number of interactions were observed, with 28.6% of isolates inhibiting and 4.2% promoting growth. The majority of Pseudomonas isolates antagonized growth of approximately one-half of target isolates. Two Bacillus spp. each inhibited 16 targets. Among lactic acid bacteria (LAB), Carnobacterium maltaromaticum inhibited a wider range of isolates compared to other LAB. The majority of effector isolates enhancing target isolate growth were Gram-negative, including Pseudomonas spp. and Enterobacteriaceae. These findings markedly improve the understanding of potential interactions among spoilage bacteria, possibly leading to more mechanistic descriptions of bacterial community formation in VP beef and other foods.
Collapse
|