Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

General Overview of Phenolics from Plant to Laboratory, Good Antibacterials or Not

The emergence and rapid development of seriously drug-resistant pathogens have created the greatest danger to public health and made the treatment of infectious diseases ineffective; to control the antibiotic-resistant microbes, the discovery of new effective antibacterials with new mechanisms of action against bacteria remains an urgent task to control the bacterial resistance. The paucity of infections in wild plants supports the role of innate defense system of plants. Many researchers nominate the natural extracts to act against bacterial resistance mechanisms, and the majority of them have now been focused on the combination of plant extracts and antibiotics to define the availability of resistance modification agents. Only very few numbers of natural products are successful to reach experiments circle beyond the in vitro assays. Phenols and phenolic acids could serve as good candidates to the natural antibacterial arsenal. The pyrogallol-based compounds are more potent than others such as catechol or resorcinol, gallic acid, and the hydroxycinnamic acid (ferulic acid) are destructing the bacterial cell wall of Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, leading to leakage of cellular contents. These compounds have stronger activity against Gram-positive microorganisms, and some of them showed good synergism with antibiotics, for example, pentagalloylglucopyranose, is shown a synergism with penicillin G against methicillin-resistant S. aureus, another example is the interesting synergism between epicatechin gallate and oxacillin where the minimal inhibitory concentrations of oxacillin reduced around 500 times by the addition of epicatechin gallate to the antibiotic.

The effect of oregano essential oil on microbial load and sensory attributes of dried meat

BACKGROUND

Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process by using oregano essential oil (OEO) to inhibit the growth of bacteria and thus obtain a value-added dried meat product. The sensory response from assessors is presented.

RESULTS

It was found that the application of OEO in meat was effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 h of drying at 55 °C, 2 mL (0.038 mL L^-1 air) and 1.5 mL (0.028 mL L^-1 air) of OEO were considered as the minimal inhibitory concentrations (MICs) against S. enteritidis and E. coli respectively. Samples treated with 0.75 mL of OEO were more attractive for consumption compared with the control; at a higher concentration of OEO, the sensory quality of the food was affected.

CONCLUSION

A value-added dried meat product obtained by using OEO to enhance food safety received an acceptable sensory response from consumers. © 2016 Society of Chemical Industry.

Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

Meat spoilage greatly depends on meat composition and storage conditions. Microbial and biochemical changes in minced pork (100-g portions) wrapped with a polyvinyl chloride film during a 4-day refrigerated storage were studied. As glucose is the first substrate used by spoilage bacteria and when it is depleted bacteria could generate undesirable volatiles, the effect of the addition of glucose to minced meat was also studied. Three treatments were used: control (C), without added glucose, and low and high glucose concentration (L and H), 150mg and 750mg of glucose in 100g of meat, respectively. Spoilage bacteria, pH, redox potential, colour, basic volatile nitrogen, glucose, organic acids, and volatiles were analyzed in both recently prepared and stored pork samples. Storage resulted in increased levels of lactic acid bacteria and glucose-derived short chain alkyl volatiles, and a decrease in redox potential and volatile aldehyde levels. The addition of glucose to meat did not affect the biochemical characteristics of stored minced pork.

Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes

Chitosan films prepared with oregano essential oil were applied on bologna slices. Release of the essential oil compounds during film preparation and application on the meat product and consumer acceptability of bologna enriched with oregano essential oil were tested. Oregano essential oil compounds were quantified by gas chromatography mass spectroscopy (GCMS) after extraction from the filmforming solution, films before and after application on bologna and from bologna slices before and after application of the films. The results indicated that the concentration of components of the essential oil sharply decreased during film preparation, e.g. from 757.7 ppm carvacrol in film-forming solution to 2.1 ppm in dried films. No carvacrol was detected in the films after application on bologna for 5 days at 4°C, mainly due to its diffusion into bologna. It seemed that the moisture and high lipid content of bologna helped the diffusion of the oregano essential oil from the chitosan film matrix into the product. Sensory evaluation suggested that addition of 45 ppm or less of oregano oil to bologna would be acceptable to consumers. Results support the potential use of chitosan–oregano essential oil films as an antimicrobial packaging material for processed meat.

Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties

Beef patties were treated with ascorbic acid, oregano extract, lycopene rich tomato pulp (LRTP) and their mixtures, packaged in modified atmosphere and stored at 2°C. Lipid oxidation (TBARS formation), metmyoglobin formation, psychrotrophic bacterial counts and sensory odour and discolouration were analyzed throughout 20 days of storage. TBA values of beef patties containing oregano were the lowest ( p < 0.05); those containing ascorbic acid and LRTP alone were also significantly lower ( p < 0.05) than the control. The formation of surface metmyoglobin was significantly delayed ( p < 0.05) by the addition of oregano alone and its mixtures with ascorbic acid and/or LRTP. Psychrotrophic bacterial counts were significantly lower ( p < 0.05) in patties treated with 500 ppm oregano. Sensory colour and odour characteristics of beef patties were in agreement with the results of lipid and pigment oxidation. The antioxidant ability of oregano was dependent on the concentration; the presence of 500 ppm extended the shelf life of beef patties by about 8 days. LRTP alone exerted a limited antioxidant effect, while its combination with oregano resulted in a reduction of the antioxidative effect of the latter.

Essential oils as natural food antimicrobial agents: a review

Food-borne illnesses pose a real scourge in the present scenario as the consumerism of packaged food has increased to a great extend. Pathogens entering the packaged foods may survive longer, which needs a check. Antimicrobial agents either alone or in combination are added to the food or packaging materials for this purpose. Exploiting the antimicrobial property, essential oils are considered as a "natural" remedy to this problem other than its flavoring property instead of using synthetic agents. The essential oils are well known for its antibacterial, antiviral, antimycotic, antiparasitic, and antioxidant properties due to the presence of phenolic functional group. Gram-positive organisms are found more susceptible to the action of the essential oils. Essential oils improve the shelf-life of packaged products, control the microbial growth, and unriddle the consumer concerns regarding the use of chemical preservatives. This review is intended to provide an overview of the essential oils and their role as natural antimicrobial agents in the food industry.

Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

The storage stability of enrobed goat meat bites (EGMB) incorporated with 3 % crude aloe vera (AV) gel was evaluated under aerobic (T-1; unenrobed control product, T-2; enrobed AV treated product) and modified atmospheric packaging (MAP, 50:50, CO2 and N2) (T-3; unenrobed control product, T-4; enrobed AV treated product) at 4 ± 1 °C for 42 days on the basis of physico-chemical, microbiological and sensory attributes. The pH value was higher, whereas water activity (aW) was lower in enrobed and MAP product. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (FFA) values were significantly (P < 0.05) lower in MAP packaged (T-3) and AV treated products (T-2 and T-4) products than aerobic packaged (T-1), however it followed an increasing trend in all the products throughout storage. Instrumental colour and textural profile attributes were better maintained in MAP products than others. The sensory panellists graded T-4 'good to very good' even on Day 42, whereas T-1 was acceptable only up to 28 days. Standard Plate Count (SPC) was significantly (P < 0.05) lower in MAP products than aerobic packaged products. Results concluded that EGMB treated with AV gel can be successfully stored more than 42 days under MAP conditions without affecting its physico-chemical, textural, microbiological and sensory attributes.

Composition, antimicrobial, antioxidant, and antiproliferative activity of Origanum dictamnus (dittany) essential oil

Background

Nowadays, there has been an increased interest in essential oils from various plant origins as potential antimicrobial, antioxidant, and antiproliferative agents. This trend can be mainly attributed to the rising number and severity of food poisoning outbreaks worldwide along with the recent negative consumer perception against artificial food additives and the demand for novel functional foods with possible health benefits. Origanum dictamnus (dittany) is an aromatic, tender perennial plant that only grows wild on the mountainsides and gorges of the island of Crete in Greece.

Objective

The aim of the present study was to investigate the antimicrobial, antioxidant, and antiproliferative properties of O. dictamnus essential oil and its main components and assess its commercial potential in the food industry.

Design

O. dictamnus essential oil was initially analyzed by gas chromatography–mass spectrometry (GC–MS) to determine semi-quantitative chemical composition of the essential oils. Subsequently, the antimicrobial properties were assayed and the minimum inhibitory and non-inhibitory concentration values were determined. The antioxidant activity and cytotoxic action against the hepatoma adenocarcinoma cell line HepG2 of the essential oil and its main components were further evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and by the sulforhodamine B (SRB) assay, respectively.

Results

The main constituents of O. dictamnus essential oil identified by GC–MS analysis were carvacrol (52.2%), γ-terpinene (8.4%), p-cymene (6.1%), linalool (1.4%), and caryophyllene (1.3%). O. dictamnus essential oil and its main components were effective against Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, Salmonella typhimurium, Saccharomyces cerevisiae, and Aspergillus niger. In addition, the estimated IC₅₀ value for the DPPH radical scavenging activity for O. dictamnus essential oil was 0.045±0.0042% (v/v) and was mainly attributed to carvacrol. The EC₅₀ value for the essential oil in the 72h SRB assay in HepG2 cells was estimated to be 0.0069±0.00014% (v/v). Among the individual constituents tested, carvacrol was the most bioactive compound and accounted for the observed antiproliferative activity of the essential oil.

Conclusions

The results revealed that O. dictamnus essential oil is a noteworthy growth inhibitor against the microbes studied. It also possesses significant antioxidant activity and demonstrated excellent cytotoxicity against HepG2 cells. Taken together, O. dictamnus essential oil may represent an effective and inexpensive source of potent natural antimicrobial agents with health-promoting properties, which may be incorporated in food systems.

Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp

The purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead of spices because of their high antimicrobial effect and to evaluate the antimicrobial effect of Origanum onites and Ocimum basilicum EOs against Salmonella Typhimurium in minced beef (20% fat) stored at 4 ℃ for seven days. This is the first study about use of O. basilicum EO in minced beef against bacterial pathogens. Both EOs inhibit microorganisms in in vitro antibacterial tests. Minimum inhibitory concentration (MIC) values of EOs were determined. The lowest MIC values were obtained with O. onites EO 0.6 µl/ml against S. Typhimurium strains. The MIC values of O. basilicum EO 0.25 µl/ml against microorganisms. Both EOs showed a significant decrease in microorganisms inoculated in minced beef at end of storage. The concentration of the both EOs at 20 µg/mg and 10 µg/mg showed stronger antimicrobial activity against bacterial cocktail of S. Typhimurium in beef; however, the higher concentrations caused alterations in the organoleptic properties of meatballs. The results of the present study indicate that O. onites and O. basilicum EOs may be used in combination with each other and different food preservation systems in meat ball formulation.

Efficacy of Essential Oils of Thymus vulgaris and Origanum vulgare on Echinococcus granulosus

The aim of the present work was to determine the in vitro effect of T. vulgaris and O. vulgare essential oils against E. granulosus protoscoleces and cysts. Essential oils were added to the medium resulting in thymol final concentrations of 10 μg/mL. The essential oils had a time-dependent effect provoking the complete loss of protoscolex viability after 72 days of postincubation. The results were confirmed at the ultrastructure level. Loss of infectivity in protoscoleces incubated with O. vulgare after 60 days was observed. On the other hand, the weight of cysts recorded in mice inoculated with T. vulgaris treated protoscoleces was significantly lower than that obtained in control group. Gamma-glutamyl-transpeptidase activity was readily detected in the culture supernatant of protoscoleces treated either with the essential oils or thymol. T. vulgaris and O. vulgare essential oils and thymol can induce cell apoptosis of protoscoleces after short incubation times. The efficacy of T. vulgaris and O. vulgare essential oils was also demonstrated in vitro on E. granulosus murine cysts. Our data suggest that essential oils of T. vulgaris and O. vulgare have anthelmintic effect against protoscoleces and cysts of E. granulosus.

Plant essential oils as active antimicrobial agents

Essential oils derived from plants have been recognized for decades to exhibit biological activities, including antioxidant, anticancer, and antimicrobial attributes. Antimicrobial activities of these natural plant materials have been intensively explored in recent years, mainly in response to the overwhelming concern of consumers over the safety of synthetic food additives. Gram-negative organisms are believed to be slightly less sensitive to essential oils than Gram-positive bacteria. Generally, a higher concentration is required to obtain the same efficacy in foods than in synthetic media. The combinations of different types of essential oils or with other food additives have been found to potentially exhibit synergistic if not additive effects. This suggests a cost-efficient and wholesome alternative to both food industry and consumers, at the same time adhering to the hurdle technology in inhibiting proliferation of foodborne pathogens. This review aims to examine the conventional methods commonly used for assessment of antimicrobial activities of essential oils and phytochemicals, the use of these substances as antimicrobials in food products, factors that affect their efficacy, synergism between components or with available food preservatives as well as the challenges and future directions of using essential oils and phytochemicals as natural food preservatives.

Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

The present study aimed to evaluate the effect of AB vapors on microbial, physicochemical, and sensory profile of pork meat stored in different MAP conditions. Pork pieces (10g) and cotton/cellulose absorbent cloths (2×2cm) were placed into compartmentalized Petri-dishes in two sections. Aliquots (1mL) of water (control), 30% v/v and 40% v/v ethanol, whisky, brandy, tsipouro, raki, and ouzo were added separately to the cotton/cellulose absorbent cloths. Each pork sample was placed in one compartment and cotton/cellulose absorbent cloths supplemented with different ABs were placed in a separate compartment of each Petri-dish. Samples were packaged in 40% CO2: 30% O2: 30% N2 and 80% O2: 20% CO2 and stored at 4 and 10°C. Total viable counts, Pseudomonas sp., Brochothrix thermosphacta, lactic acid bacteria, yeasts and molds, and Enterobacteriaceae, were enumerated during storage. Changes in pH, color (L*, a*, b*), odor, taste, and overall appearance of pork meat were also evaluated along with changes in organic acid levels via HPLC. At 4°C, lactic acid bacteria and B. thermosphacta were the dominant organisms under 40% CO2: 30% N2: 30% O2 and 80% O2: 20% CO2, respectively, while at 10°C, lactic acid bacteria dominated in both MAP conditions. All applied ABs were effective (p<0.05) against lactic acid bacteria, pseudomonads, and B. thermosphacta. The inhibitory effect of ABs was also reflected through lower levels of glucose consumption or accumulation of lactic, acetic, succinic, and formic acid compared to controls. Moreover, packaged samples in 40% CO2: 30% O2: 30% N2 exhibited a significant increase (p<0.05) of acetic acid during storage at 4°C, but the concentrations of acetic acid in samples exposed to AB vapors were lower than those in controls. Both antimicrobial active MAPs extended the shelf-life of pork meat by ca. 2-fold, while samples exposed to alcoholic beverages (especially ouzo) under 80% O2: 20% CO2 resulted in better (p<0.05) sensory properties compared to the respective samples under 40% CO2: 30% O2: 30% N2. Overall, vapor action of ABs in combination with MAP may constitute a promising, antimicrobial packaging technology for extending the shelf-life of pork meat.

Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat

The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (•OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L. monocytogenes. Essential oil successfully inhibited development of L. monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.

Antimicrobial activity of turmeric extract and its potential use in food industry

The present study investigates the antimicrobial and preservative potentials of turmeric extracts for food industry. Turmeric extracts prepared in n-hexane, water, chloroform and ethanol were applied to meals as preservatives and antibacterial agent. The samples were assessed microbiologically (total bacterial, total fungal and total coliform counts) and organoleptically (color, odor, taste) at day zero and after 15 days intervals. Meals autoclaved for shorter time (5 min) and treated with combination of 1 % or 2 % turmeric extract preserved for longer period. These results were comparable with samples autoclaved for longer period (15 min) with out turmeric extract. The antibacterial activities of different turmeric extracts were also tested against Escherichia coli, Staphylococcus aureus, Salmonella typhi and Candida albicans by disc diffusion method. Water extracted samples of turmeric stored at room temperature inhibited the growth of Escherichia coli and Salmonella typhi while aqueous extract autoclaved at 121 °C for 30 min reduced the growth of Escherichia coli and Staphylococcus aureus. Methanol extracted samples stored at room temperature or autoclaved at 121 °C was effective to control the growth of all microbes under study. Chloroform and n-hexane extracts (stored at room temperature) showed weak activity against all tested microbes.

The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast

The effect of ethylenediaminetetraacetate (EDTA), oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils, on the chicken breast fillets was examined in this study. The chicken breast fillets were stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. There were used the following treatments of chicken breast fillets: Air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), VP with EDTA solution 1.50% w/w (VPEC, control samples), VP with oregano oil 0.20% v/w (VP + O) and VP with thyme oil 0.20% v/w, (VP + T). The quality assessment for vacuum packaging of the product in accordance with the terms above and EDTA treatment, oregano and thyme oil was established by microbiological analyzes. The microbiological properties as the total viable counts on Plate Count Agar, after incubation for 2 days at 37 °C and coliform bacteria on Violet Red Bile Glucose agar incubated at 37 °C for 24 h, lactobacilli on Rogosa and Sharpe agar after incubation 48-78 h at 37 °C in an aerobic atmosphere supplemented with carbon dioxide (5% CO2) and Pseudomonas aeruginosa on Pseudomonas Isolation agar (PIA, Oxoid, UK) after incubation at 48 h at 35 °C were monitored. The using of oregano, thyme oil and EDTA with combination of vacuum packaging has significant effects to reduction of all followed groups of microorganisms compared with control group without vacuum packaging and untreated control group. The natural preservatives can be used as alternatives to chemical additives which could extend the meat and meat products shelf life. The knowledge about them can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study shows how using of natural antimicrobials can extend the shelf-life of the meat product.

The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens

There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the antimicrobial activity of cinnamon oil wash against Salmonella enterica serotype Newport on organic leafy greens. Organic romaine and iceberg lettuce, and organic baby and mature spinach were inoculated with Salmonella Newport and then dip treated in a phosphate buffered saline (PBS) control and 3 different concentrations (0.1, 0.3, and 0.5% v/v) of cinnamon oil. The treatment time varied at either 1 or 2min, and storage temperature varied at either 4 or 8°C. Samples were collected at days 0, 1, and 3. For romaine and iceberg lettuce, S. Newport was not recovered on day 3 for 2min 0.3% and 0.5% cinnamon oil treatments. For mature spinach, S. Newport was not recovered by day 3 for the 2min 0.3% and 0.5% 4°C treatments. For baby spinach, there was no recovery of S. Newport by day 1 for all 0.5% treatments. Overall, the cinnamon oil treatments were concentration and time dependent with higher concentrations and longer treatment times providing the greatest reduction in S. Newport population on leafy greens. In addition, the treatments had a residual effect with the greatest reduction generally seen on the last day of sampling. Storage temperature did not have a significant effect on the reduction of S. Newport. Based on the results of this study, cinnamon oil has the potential to be used as a treatment option for washing organic baby and mature spinach, and iceberg and romaine lettuces.

Essential oil of Mitracarpus frigidus as a potent source of bioactive compounds

In our previous work (Fabri et al. 2009), we showed that different extracts of Mitracarpus frigidus had significant antibacterial, antifungal and leishmanicidal activities. In order to increase our knowledge about this species, this work assesses the chemical composition and the in vitro biological activity of its essential oil. Thus, the essential oil obtained by hydrodistillation of the aerial parts of M. frigidus was analyzed by GC/MS. Among several compounds detected, 11 were identified, being linalool and eugenol acetate the major components. The essential oil exhibited a moderate antibacterial effect against Staphyloccocus aureus, Bacillus cereus, Pseudomonas aeruginosa and Enterobacter cloacae (MIC 250 µg/mL). On the other hand, it showed a strong antifungal effect against Cryptoccocus neoformans (MIC 8 µg/mL) and Candida albicans (MIC 63 µg/mL). Expressive activity against L. major and L. amazonensis promastigote forms with IC50 values of 47.2 and 89.7 µg/mL, respectively, were also observed. In addition, the antioxidant activity was investigated through DPPH radical-scavenging and showed a significative activity with IC50 of 38 µg/mL. The cytotoxicity against Artemia salina was moderate with LC(50) of 88 µg/mL. The results presented here are the first report on the chemical composition and biological properties of M. frigidus essential oil.

Use of plant-derived antimicrobials for improving the safety of poultry products

Salmonella Enteritidis and Campylobacter jejuni are the 2 major foodborne pathogens transmitted through poultry products. Chickens are the reservoir hosts of these pathogens, with their intestinal colonization being the most significant factor causing contamination of meat and eggs. Effective preslaughter strategies for reducing the colonization of birds with these pathogens are critical to improve the microbiological safety of poultry products. An antimicrobial treatment that can be applied through feed represents the most practical and economically viable method for adoption on farms. Additionally, a natural and safe antimicrobial will be better accepted by producers without concerns for toxicity. This symposium talk discussed the potential use of plant-derived, GRAS (generally recognized as safe)-status molecules, caprylic acid, trans-cinnamaldehyde, eugenol, carvacrol, and thymol as feed supplements for reducing cecal populations of Salmonella Enteritidis and C. jejuni in chickens. Additionally, the effect of plant molecules on Salmonella virulence genes critical for cecal colonization in chickens was also discussed.

Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods

In the present study, the succession of the biota grown on a selective medium for pseudomonads (pseudomonas agar based medium - PAB) during the storage of meat under different conditions was monitored. Thus, minced beef was stored aerobically and under modified atmosphere packaging in the presence (MAP+) and absence (MAP-) of oregano essential oil at 0, 5, 10 and 15 °C. A total of 267 pure cultures were recovered from PAB throughout the storage period and subjected to PCR-Denaturing gradient gel electrophoresis (PCR-DGGE) for their differentiation. In parallel, the direct analysis of the whole cultivable community (WCC) from the same medium was applied. These two approaches were used in order to indicate the lack of selectivity. Fifteen different DGGE fingerprints were obtained after PCR - DGGE analysis of the isolates, which were assigned to Pseudomonas putida (3 fingerprints), Pseudomonas fragi and Pseudomonas fluorescens, Pseudomonas spp., Serratia liquefaciens (2), Citrobacter freundii, Serratia grimesii, Hafnia alvei (3), Rahnella spp. and Morganella morganii. Twelve of them occurred during the direct analysis of the WCC. The biota succession found to be affected from the different storage conditions. However, the outcome of the two strategies was quite different, which is leading to the use of different appropriated molecular approaches in order to widen the knowledge of bacterial succession of meat.