Characterization of hydrogen sulfide-producing bacteria isolated from meat and poultry plants

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage

As poultry is known to be a perishable food, the use-by date is set in such a way that food safety is guaranteed even with a higher initial bacterial count. This means, however, that some products are wasted, even if they are still safe to eat. Therefore, non-destructive measurement devices might be a good opportunity for individual shelf-life prediction, e.g., in retail. The aim of this study was therefore to use non-destructive measurement devices based on fluorescence quenching (oxygen detection) and mid-infrared laser spectroscopy (carbon dioxide detection) for the monitoring of high-oxygen-packed poultry in different storage conditions. During 15 days of storage, the gas composition of the headspace was assessed (non-destructively and destructively), while total plate count was monitored and a comprehensive sensory evaluation was performed by a trained panel. We were able to demonstrate that in most cases, non-destructive devices have comparable precision to destructive devices. For both storage conditions, the sensory attribute slime was correlated with reaching the critical microbiological value of 10⁷ CFU/g; the attribute buttery was also useful for the prediction of regularly stored poultry. The change in the gas atmosphere as a sign of premature spoilage, however, was only possible for samples stored in irregular conditions.

Selective medium for primary isolation of members of the tribe Proteeae

A selective Proteeae medium (SPM) for isolation and preliminary detection of species of genera Proteus, Morganella, and Providencia was evaluated. The SPM contains tryptose phosphate agar with phenolphthalein monophosphate (as substrate for phosphatase activity), bile salts and polymyxin B (as inhibitors). The selectivity of the SPM was tested by the ecometric method of quality assurance of culture media. Fourteen reference cultures of enterobacteria and fifty-four strains of Proteeae were tested for their absolute growth index (AGI). Ninety-five percent of tested Proteeae strains display an AGI above 2.5. The detected phosphatase activity proved to be able to discriminate colonies of members of the tribe Proteeae. The ability of SPM for primary isolation of members of Proteeae was tested on food and clinical material and 94 strains were isolated. In addition, the SPM was employed in routine practice of clinical microbiology. From 1016 clinical samples (stool, urine, vaginal and urethral swabs), 57 strains of Proteeae were detected by the SPM in contrast to 35 strains by the routine procedure. The difference amounts to nearly 40%.

Relative incidence of Alteromonas putrefaciens and Pseudomonas putrefaciens in ground beef

Of 65 H(2)S-producing isolates from seven samples of ground beef, 64 were found to be Alteromonas putrefaciens. Isolates of Pseudomonas putrefaciens were not encountered. The mean guanine-plus-cytosine content of DNAs from 10 of the representative isolates, obtained from thermal denaturation determinations, was 46.5 +/- 1.0 mol%, which is consistent with the designation A. putrefaciens.

Spoilage association of chicken skin

The bacterial succession on the skin of broiler chicken carcasses stored at 2 degrees C was traced, and the ability of representative isolates to produce off-odors was determined by using sterile leg and breast muscle sections. Off-odors were identified by olfactory and chemical means. The inability of peptone-iron agar to detect sulfide-producing strains was noted.

Detection of volatile sulfide-producing bacteria isolated from poultry-processing plants

A technique using filter paper strips impregnated with 5-5'-dithiobis-nitrobenzoic acid was developed to allow the detection of bacteria (isolated from poultry-processing environs) which produced volatile sulfides (H2S, CH3SH, [CH3]2S). The technique is preferred to conventional methods in that it allows the detection of volatile organic sulfides in addition to hydrogen sulfide.

Spoilage association of chicken leg muscle

The ability of pure cultures of bacteria isolated from spoiling chicken leg muscle to produce strong off-odors was tested by using sterile leg muscle sections. Changes in the flora during storage and the incidence and identity of organisms capable of producing strong off-odors were noted.

Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage

Volatile components present at spoilage of refrigerated chicken breasts were identified using high-vacuum-low-temperature distillation techniques followed by analysis with combined temperature-programmed gas chromatography and mass spectrometry. A comparison was made of the compounds detected from both irradiated and non-irradiated muscle stored at 2 and 10 degrees C under both aerobic and anaerobic conditions. Isolates were randomly selected from the spoiled poultry, identified, and evaluated for their ability to produce volatile spoilage noted when grown on radiation-sterilized chicken. Several isolates that produced off-odors on sterile chicken breasts were examined. Twenty-two compounds were associated with spoilage. Some of the compounds found on both irradiated and unirradiated samples were considered to play only a minor role in the spoilage aroma or were present in low concentrations, since the aroma of spoiled irradiated chicken lacked the harsh odor notes typical of spoiled unirradiated chicken. Fifteen of the 22 compounds were considered to be unique to unirradiated, aerobically spoiled samples. Nine of these compounds, hydrogen sulfide, methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl acetate, ethyl acetate, heptadiene, methanol, and ethanol, were found on chicken spoiled at both 2 and 10 degrees C. xylene, benzaldehyde, and 2,3-dithiahexane were detected only in samples stored at 2 degrees C and methyl thiolacetate, 2-butanone, and ethyl propionate were associated with 10 degrees C spoilage. Fifty-eight isolates randomly selected from fresh, radiation-pasteurized, and unirradiated spoiled poultry were classified taxonomically, and 10 of them, which produced spoilage odors on sterilized chicken breasts, were selected for subsequent analysis of their volatiles. Isolates identified as Pseudomonas putrefaciens and Pseudomonas species that were members of groups I and II of Shewan's classification, as well as Flavobacterium and oxidative Moraxella, produced a number of the compounds found in the aroma of spoiled chicken. A total of 17 compounds were identified. Whereas no isolate produced all of the aroma compounds found in the aroma of spoiled chicken, together they did produce the nine found in unirradiated samples spoiled at either 2 or 10 degrees C, as well as methyl thiolacetate and xylene. Six compounds were present in the volatiles produced by the isolates but were absent in the volatiles identified from spoiled chicken. These were hydrogen cyanide, methyl isopropyl sulfide, 2-propane thiol, methyl propionate, ethyl benzene, and an unidentified compound.