1
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Braley C, Gaucher ML, Fravalo P, Shedleur-Bourguignon F, Longpré J, Thibodeau A. Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins. Foods 2023; 12:foods12081695. [PMID: 37107490 PMCID: PMC10138144 DOI: 10.3390/foods12081695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at -1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.
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Affiliation(s)
- Charlotte Braley
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Marie-Lou Gaucher
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Philippe Fravalo
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Le Conservatoire National des Arts et Métiers (CNAM), 75003 Paris, France
| | - Fanie Shedleur-Bourguignon
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Jessie Longpré
- F. Ménard, Division d'Olymel s.e.c., Ange-Gardien, QC J0E 1E0, Canada
| | - Alexandre Thibodeau
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
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2
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Zhang P, Ruan E, Holman DB, Yang X. Effects of a Carnobacterium maltaromaticum strain at natural contamination levels on the microbiota of vacuum-packaged beef steaks during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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3
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Wang L, Kong X, Jiang Y. Recovery of high pressure processing (HPP) induced injured Escherichia coli O157:H7 inhibited by Lactobacillus sakei on vacuum-packed ground beef. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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4
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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.
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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
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5
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Li C, Han Y, Fan S, Ma L, Zhang Y, Simpson BK. Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork. Food Sci Nutr 2020; 8:3110-3118. [PMID: 32724575 PMCID: PMC7382183 DOI: 10.1002/fsn3.1535] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 02/26/2020] [Accepted: 02/29/2020] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB-N), and biogenic amine contents of vacuum-packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised of clove extract, cassia bark extract, ginger juice, garlic juice, and lactobacillus fermentation solution. Solution C consisted of only lactobacillus fermentation solution. The results indicated that solution A was a good natural preservative with higher bacteria inhibitory effect and higher sensory score than B and C. Besides the effect on appealing color, solution B could inhibit microbial activity although its inhibition effect was not as good as solution A. Thus, solution A could be used as a good preservative in industry. Solution C could inhibit the initial growth of Pseudomonas and partially inhibited the growth of Enterobacteriaceae; however, the content of putrescine in the pork treated with solution C was as high as 30.14 ± 2.89 mg/kg after 21 days of storage at 4°C. Hence, solution C is not an ideal preservative for vacuum-packed chilled pork.
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Affiliation(s)
- Chen Li
- School of Life ScienceShanxi UniversityTaiyuanChina
| | - Yuhang Han
- School of Life ScienceShanxi UniversityTaiyuanChina
| | - Sanhong Fan
- School of Life ScienceShanxi UniversityTaiyuanChina
| | - Lizhen Ma
- Department of Food ScienceTianjin Agricultural UniversityTianjinChina
| | - Yi Zhang
- Department of Food Science and Agricultural ChemistryMcGill University (Macdonald Campus)Ste‐Anne‐de‐BellevueQCCanada
| | - Benjamin Kofi Simpson
- Department of Food Science and Agricultural ChemistryMcGill University (Macdonald Campus)Ste‐Anne‐de‐BellevueQCCanada
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6
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Wang T, Guo H, Zhang H, Ren F, Zhang M, Ge S, Luo H, Zhao L. Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage. Food Sci Anim Resour 2019; 39:209-221. [PMID: 31149663 PMCID: PMC6533395 DOI: 10.5851/kosfa.2019.e16] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 02/19/2019] [Accepted: 02/22/2019] [Indexed: 12/19/2022] Open
Abstract
In this study, the changes in microbial communities of lamb meat packaged in the
air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase
chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the
storage at 4°C. For the PT lamb, the total viable count (TVC) was
107 CFU/g on Day 5, and the dominated bacteria were
Pseudomonas fragi, P. fluorescens, and
Acinetobacter spp. For the VAC lamb, the TVC was
107 CFU/g on Day 9, and the dominated bacteria were lactic acid
bacteria, including Carnobacterium divergens, C.
maltaromaticum, and Lactococcus piscium. One
strain of Pseudomonas spp. also appeared in VAC lamb. The
relative abundance of Enterobacteriaceae in VAC lamb was higher than that PT
lamb, indicating a more important role of Enterobacteriaceae in spoilage for VAC
lamb than that of PT lamb. The microbial compositions changed faster in the lamb
stored in a PT than that stored in a VAC, and microbial community compositions
of the late storage period were largely different from those of the early
storage period for both the conditions. The findings of this study may guide
improve the lamb hygiene and prolong the shelf life of the lamb.
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Affiliation(s)
- Taojun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huiyuan Guo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ming Zhang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Shaoyang Ge
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Hebei Engineering Research Center of Animal Product, Sanhe 065200, China
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China.,Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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7
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Liu CX, Xiao YP, Hu DW, Liu JX, Chen W, Ren DX. The safety evaluation of chilled pork from online platform in China. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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8
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Liu Z, Klümper U, Shi L, Ye L, Li M. From Pig Breeding Environment to Subsequently Produced Pork: Comparative Analysis of Antibiotic Resistance Genes and Bacterial Community Composition. Front Microbiol 2019; 10:43. [PMID: 30761096 PMCID: PMC6361818 DOI: 10.3389/fmicb.2019.00043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 01/11/2019] [Indexed: 11/13/2022] Open
Abstract
It is well verified that pig farms are an important reservoir and supplier of antibiotic resistance genes (ARGs). However, little is known about the transmission of ARGs between the breeding environment and subsequently produced pork. This study was conducted to investigate if ARGs and associated host bacteria spread from the breeding environment onto the meat through the food production chain. We thus analyzed the occurrence and abundance of ARGs, as well as comparing both ARG and bacterial community compositions in farm soil, pig feces and pork samples from a large-scale pig farm located in Xiamen, People's Republic of China. Among the 26 target ARGs, genes conferring resistance to sulfonamide, trimethoprim, aminoglycoside, chloramphenicol, macrolide, florfenicol, and tetracycline were observed at high frequency in both the pig breeding environment and pork. The prevalence of ARGs in pork was surprisingly consistent with breeding environments, especially between the pork and feces. The relative abundance of 10 representative ARGs conferring resistance to six classes of antibiotics ranged from 3.01 × 10-1 to 1.55 × 10-6 copies/16S rRNA copies. The ARGs conferring resistance to sulfanilamide (sulI and sulII), aminoglycoside (aadA), and tetracycline [tet(A) and tet(M)] were most highly abundant across most samples. Samples from feces and meat possessed a higher similarity in ARG compositions than samples from the farms soil. Enterobacteriaceae found on the meat samples were further identical with previously isolated multidrug-resistant bacteria from the same pig farm. Our results strongly indicate that ARGs can be potentially spreading from pig breeding environment to meat via the pork industry chain, such as feed supply, pig feeding and pork production.
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Affiliation(s)
- Zongbao Liu
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Key Laboratory of Optoelectronic Devices and Systems of Ministry of Education and Guangdong Province, College of Optoelectronic Engineering, Shenzhen University, Shenzhen, China
| | - Uli Klümper
- ESI and CEC, Biosciences, University of Exeter, Cornwall, United Kingdom
- European Centre for Environment and Human Health, University of Exeter, Truro, United Kingdom
| | - Lei Shi
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
| | - Lei Ye
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
| | - Meng Li
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
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9
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Meng J, Huang X, Song L, Hou B, Qiao M, Zhang P, Zhao Q, Zhang B, Liu F. Effect of storage temperature on bacterial diversity in chicken skin. J Appl Microbiol 2019; 126:854-863. [DOI: 10.1111/jam.14183] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 11/20/2018] [Accepted: 12/16/2018] [Indexed: 01/17/2023]
Affiliation(s)
- J. Meng
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - X. Huang
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - L. Song
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - B. Hou
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - M. Qiao
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - P. Zhang
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - Q. Zhao
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - B. Zhang
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
| | - F. Liu
- College of Food Science and Technology; Henan Agricultural University; Zhengzhou PR China
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10
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Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail. Int J Food Microbiol 2018; 289:189-199. [PMID: 30265895 DOI: 10.1016/j.ijfoodmicro.2018.09.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 09/06/2018] [Accepted: 09/21/2018] [Indexed: 12/16/2022]
Abstract
Although equine meats and their derived smoked or fermented products are popular in some regions of the world, they only form a minor fraction of the global meat consumption. The latter may explain why their associated bacterial communities have not received much attention. In the present study, 69 different samples of equine meats and meat products were investigated. The samples consisted of raw meat from horses (17 samples) and zebra (7), as well as non-fermented but smoked (24) and fermented (21) horse meat products. After purchase, all samples were stored at 4 °C and analysed at expiration date. Besides an estimation of the total microbial counts, specific attention was paid to the identification of lactic acid bacteria (LAB) and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS), involved, due to their technological relevance in view of the elaboration of meat products. Samples that were loosely wrapped in butcher paper instead of vacuum- or modified-atmosphere packages were also screened for pseudomonads and enterobacterial species. In total, 1567 bacterial isolates were collected, subjected to (GTG)5-PCR fingerprinting of genomic DNA, and identified by multiple gene sequencing (based on the 16S rRNA, pheS, rpoA, rpoB, and/or tuf genes). Overall, the bacterial species diversity consisted mostly of LAB but was contingent on the type of product. Raw meat was dominated by Carnobacterium divergens, Lactobacillus sakei, Lactococcus piscium, and Leuconostoc gelidum, with zebra meat being particularly rich in lactococci. Smoked and fermented horse meat products contained mostly Lb. sakei and, to a lesser degree, Lactobacillus curvatus. In addition, several catalase-positive cocci (mostly Staphylococcus equorum), Anoxybacillus sp., Brevibacterium sp., Brochothrix thermosphacta, and the enterobacterial species Hafnia alvei were found.
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11
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Ye K, Liu J, Liu M, Huang Y, Wang K, Zhou G. Effects of two Weissella viridescens strains on Listeria monocytogenes growth at different initial inoculum proportions. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1401667] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Keping Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Jia Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Mei Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yan Huang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Kai Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
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12
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Carrizosa E, Benito MJ, Ruiz-Moyano S, Hernández A, Villalobos MDC, Martín A, Córdoba MDG. Bacterial communities of fresh goat meat packaged in modified atmosphere. Food Microbiol 2017; 65:57-63. [DOI: 10.1016/j.fm.2017.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 01/23/2017] [Accepted: 01/25/2017] [Indexed: 01/08/2023]
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13
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Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.02.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Zhang L, Liu A, Wang W, Ye R, Liu Y, Xiao J, Wang K. Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13441] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Le Zhang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
- Tianjin Modern Vocational Technology College; Tianjin Tianjin 300350 China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
- Engineering Research Center of Food Biotechnology, Ministry of Education; Tianjin University of Science & Technology; Tianjin Tianjin 300457 China
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science; University of Tennessee; 2506 E. J. Chapman Drive Knoxville TN 37996-4531 USA
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
| | - Jindong Xiao
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
| | - Kun Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
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15
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Ye K, Jiang J, Wang Y, Hou Y, Liu M, Liu J, Guo C. Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1073-1079. [PMID: 28416856 PMCID: PMC5380622 DOI: 10.1007/s13197-017-2535-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2016] [Accepted: 01/31/2017] [Indexed: 06/07/2023]
Abstract
This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that Staphylococcus equorum, Weissella sp., Leuconostoc mesenteroides became the dominating bacteria of PSDW at the end of storage, and high barrier cover film, general barrier base film and spice ratio 1:1, had a better inhibition effect on bacteria in PSDW products, which could be used as the condition for PSDW storage. This study will help PSDW processing enterprises visualize the biodiversity of PSDW during storage, and choose the best condition for the subsequent processing.
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Affiliation(s)
- Keping Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Jian Jiang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Yuefan Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Yifan Hou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Mei Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Jia Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Chengxiang Guo
- Nanjing Tech University, Nanjing, 211800 Jiangsu People’s Republic of China
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16
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Xia X, Ran C, Ye X, Li G, Kan J, Zheng J. Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13374] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xuejuan Xia
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Chunxia Ran
- Department of Medical Technology; Chongqing Three Gorges Medical College; Chongqing 404120 China
| | - Xiujuan Ye
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Guannan Li
- College of Biotechnology; Southwest University; Chongqing 400715 China
| | - Jianquan Kan
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Jiong Zheng
- College of Food Science; Southwest University; Chongqing 400715 China
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17
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Ye K, Liu M, Liu J, Jiang J, Guo C. Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage. Lett Appl Microbiol 2017; 64:225-230. [DOI: 10.1111/lam.12704] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Revised: 12/10/2016] [Accepted: 12/11/2016] [Indexed: 11/30/2022]
Affiliation(s)
- K. Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - M. Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - J. Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - J. Jiang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - C. Guo
- Nanjing Technical University; Nanjing Jiangsu China
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18
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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.
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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
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19
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Mann E, Wetzels SU, Pinior B, Metzler-Zebeli BU, Wagner M, Schmitz-Esser S. Psychrophile spoilers dominate the bacterial microbiome in musculature samples of slaughter pigs. Meat Sci 2016; 117:36-40. [DOI: 10.1016/j.meatsci.2016.02.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 02/08/2016] [Accepted: 02/22/2016] [Indexed: 02/07/2023]
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20
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Genipin cross-linked antimicrobial nanocomposite films and gamma irradiation to prevent the surface growth of bacteria in fresh meats. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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21
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Gu Q, Wu Q, Zhang J, Guo W, Wu H, Sun M. Community Analysis and Recovery of Phenol-degrading Bacteria from Drinking Water Biofilters. Front Microbiol 2016; 7:495. [PMID: 27148185 PMCID: PMC4828441 DOI: 10.3389/fmicb.2016.00495] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Accepted: 03/27/2016] [Indexed: 11/13/2022] Open
Abstract
Phenol is a ubiquitous organic contaminant in drinking water. Biodegradation plays an important role in the elimination of phenol pollution in the environment, but the information about phenol removal by drinking water biofilters is still lacking. Herein, we study an acclimated bacterial community that can degrade over 80% of 300 mg/L phenol within 3 days. PCR detection of genotypes involved in bacterial phenol degradation revealed that the degradation pathways contained the initial oxidative attack by phenol hydroxylase, and subsequent ring fission by catechol 1,2-dioxygenase. Based on the PCR denatured gradient gel electrophoresis (PCR-DGGE) profiles of bacteria from biological activated carbon (BAC), the predominant bacteria in drinking water biofilters including Delftia sp., Achromobacter sp., and Agrobacterium sp., which together comprised up to 50% of the total microorganisms. In addition, a shift in bacterial community structure was observed during phenol biodegradation. Furthermore, the most effective phenol-degrading strain DW-1 that correspond to the main band in denaturing gradient gel electrophoresis (DGGE) profile was isolated and identified as Acinetobacter sp., according to phylogenetic analyses of the 16S ribosomal ribonucleic acid (rRNA) gene sequences. The strain DW-1 also produced the most important enzyme, phenol hydroxylase, and it also exhibited a good ability to degrade phenol when immobilized on granular active carbon (GAC). This study indicates that the enrichment culture has great potential application for treatment of phenol-polluted drinking water sources, and the indigenous phenol-degrading microorganism could recover from drinking water biofilters as an efficient resource for phenol removal. Therefore, the aim of this study is to draw attention to recover native phenol-degrading bacteria from drinking water biofilters, and use these native microorganisms as phenolic water remediation in drinking water sources.
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Affiliation(s)
- Qihui Gu
- School of Bioscience and Bioengineering, South China University of TechnologyGuangzhou, China; Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied MicrobiologyGuangzhou, China
| | - Qingping Wu
- Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology Guangzhou, China
| | - Jumei Zhang
- Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology Guangzhou, China
| | - Weipeng Guo
- Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology Guangzhou, China
| | - Huiqing Wu
- Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology Guangzhou, China
| | - Ming Sun
- Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology Guangzhou, China
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22
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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]
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23
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Liu A, Peng Z, Zou L, Zhou K, Ao X, He L, Chen S, Liu S. The effects of lactic acid-based spray washing on bacterial profile and quality of chicken carcasses. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Qian YF, Xie J, Yang SP, Wu WH, Xiong Q, Gao ZL, Shi JB. Effect of CO2on Chemical and Microbial Changes of Pacific White Shrimp During Modified Atmosphere Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.914117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 2015; 109:66-74. [DOI: 10.1016/j.meatsci.2015.04.014] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
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26
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Zhao F, Zhou G, Ye K, Wang S, Xu X, Li C. Microbial changes in vacuum-packed chilled pork during storage. Meat Sci 2015; 100:145-49. [PMID: 25460118 DOI: 10.1016/j.meatsci.2014.10.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 08/06/2014] [Accepted: 10/05/2014] [Indexed: 11/29/2022]
Abstract
Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences were obtained for the assessment of microbial diversity from vacuum packed pork during chilled storage. More than 200 bacterial genera belonging to eighteen phyla were observed, and most of them are likely to be associated with contamination via fecal, air and/or water during slaughtering and subsequent meat handling. Microbial populations changed greatly during storage, of which the seventh day was a critical time point for microbial diversity. Micrococcaceae, Flavobacteriaceae, Enterobacteriaceae, Lactobacillaceae and Carnobacteriaceae were the major components that may be associated with the spoilage of meat. Although the potential impact of detected microbes on meat hygiene and/or safety is unknown, effective decontamination of the whole chain is always important for meat industry to guarantee meat safety and to improve shelf-life of fresh meat.
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27
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Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages. Appl Environ Microbiol 2015; 81:7088-97. [PMID: 26231646 DOI: 10.1128/aem.02228-15] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 07/27/2015] [Indexed: 02/07/2023] Open
Abstract
Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g., Leuconostoc, Brochothrix, and Yersinia, had their own characteristic patterns of contamination. Bacteria from the genus Leuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2%±5%), as well as on the processing plant surfaces (<4%). A completely different abundance profile was found for OTUs phylogenetically close to the species Yersinia pseudotuberculosis. These OTUs were detected in high abundance (up to 28%) on the processing plant surfaces but to a lesser extent (<1%) in raw meat, sausage emulsion, and sausages. The fact that Yersinia-like OTUs were found on the surfaces of a high-hygiene packaging compartment raises food safety concerns related to their resilient existence on surfaces.
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28
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Leroi F, Cornet J, Chevalier F, Cardinal M, Coeuret G, Chaillou S, Joffraud JJ. Selection of bioprotective cultures for preventing cold-smoked salmon spoilage. Int J Food Microbiol 2015; 213:79-87. [PMID: 26044337 DOI: 10.1016/j.ijfoodmicro.2015.05.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 04/23/2015] [Accepted: 05/10/2015] [Indexed: 10/23/2022]
Abstract
Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8°C. Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker. The spoiling capacity of Lactococcus piscium EU2241, Leuconostoc gelidum EU2247, Lactobacillus sakei EU2885, Staphylococcus equorum S030674 and 4 commercial starters was tested by the same method and 2 strains were eliminated due to off-odor production. The effect of the 6 selected LAB against the 4 specific spoiling organisms (SSOs) selected was tested by challenge tests in sterile CSS blocks. The protective effect of the LAB differed from one SSO to another and no correlation could be established between the sensory improvement, SSO inhibition, and the implantation or acidification of protective cultures (PCs). All the PCs except L. piscium reduced the off-odors released by P. phosphoreum although some of them had no effect on its growth. S. equorum, which did not grow in CSS, favored the implantation of P. phosphoreum but prevented its off-odor formation. L. piscium was the only strain that prevented the spoilage of B. thermosphacta and S. proteamaculans although it did not grow very well and did not acidify the product. L. gelidum EU2247 inhibited the growth of these 2 SSOs and lowered the pH but had no effect on the sensory quality. Finally, L. piscium was tested in 2 naturally contaminated products, with a positive effect on 1 batch. This effect was not correlated with the microbial ecosystem as determined by acultural and cultural techniques. Based on these results, the selection strategy is discussed.
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Affiliation(s)
- Françoise Leroi
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), BP 21105, 44311 Nantes, France.
| | - Josiane Cornet
- Ifremer, Laboratoire Bioressources Marines et Bioraffinerie par hydrolyse enzymatique (BIORAF HE), BP 21105, 44311 Nantes, France.
| | - Frédérique Chevalier
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), BP 21105, 44311 Nantes, France.
| | - Mireille Cardinal
- Ifremer, Laboratoire Bioressources Marines et Bioraffinerie par hydrolyse enzymatique (BIORAF HE), BP 21105, 44311 Nantes, France.
| | - Gwendoline Coeuret
- INRA, UMR1319 Micalis, Lactic Acid Bacteria & Meat Microbial Ecosystems Laboratory, Domaine de Vilvert, Bâtiment 526, F-78350 Jouy-en-Josas, France; AgroParisTech, INRA Micalis, Paris, France.
| | - Stéphane Chaillou
- INRA, UMR1319 Micalis, Lactic Acid Bacteria & Meat Microbial Ecosystems Laboratory, Domaine de Vilvert, Bâtiment 526, F-78350 Jouy-en-Josas, France; AgroParisTech, INRA Micalis, Paris, France.
| | - Jean-Jacques Joffraud
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), BP 21105, 44311 Nantes, France.
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29
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Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47. Appl Environ Microbiol 2015; 81:3800-11. [PMID: 25819958 DOI: 10.1128/aem.00320-15] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 03/23/2015] [Indexed: 11/20/2022] Open
Abstract
Lactococcus piscium is a psychrotrophic lactic acid bacterium and is known to be one of the predominant species within spoilage microbial communities in cold-stored packaged foods, particularly in meat products. Its presence in such products has been associated with the formation of buttery and sour off-odors. Nevertheless, the spoilage potential of L. piscium varies dramatically depending on the strain and growth conditions. Additional knowledge about the genome is required to explain such variation, understand its phylogeny, and study gene functions. Here, we present the complete and annotated genomic sequence of L. piscium MKFS47, combined with a time course analysis of the glucose catabolism-based transcriptome. In addition, a comparative analysis of gene contents was done for L. piscium MKFS47 and 29 other lactococci, revealing three distinct clades within the genus. The genome of L. piscium MKFS47 consists of one chromosome, carrying 2,289 genes, and two plasmids. A wide range of carbohydrates was predicted to be fermented, and growth on glycerol was observed. Both carbohydrate and glycerol catabolic pathways were significantly upregulated in the course of time as a result of glucose exhaustion. At the same time, differential expression of the pyruvate utilization pathways, implicated in the formation of spoilage substances, switched the metabolism toward a heterofermentative mode. In agreement with data from previous inoculation studies, L. piscium MKFS47 was identified as an efficient producer of buttery-odor compounds under aerobic conditions. Finally, genes and pathways that may contribute to increased survival in meat environments were considered.
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30
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Ye K, Wang H, Jiang Y, Xu X, Cao J, Zhou G. Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR. Food Res Int 2014; 64:626-633. [DOI: 10.1016/j.foodres.2014.07.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 07/10/2014] [Accepted: 07/20/2014] [Indexed: 10/25/2022]
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31
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Pothakos V, Nyambi C, Zhang BY, Papastergiadis A, De Meulenaer B, Devlieghere F. Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions. Int J Food Microbiol 2014; 178:120-9. [DOI: 10.1016/j.ijfoodmicro.2014.03.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 03/07/2014] [Accepted: 03/10/2014] [Indexed: 11/27/2022]
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32
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Chen H, Liu Z, Wang M, Chen S, Chen T. Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3748-3754. [PMID: 23696433 DOI: 10.1002/jsfa.6237] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2012] [Revised: 05/12/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media. The major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). RESULTS The initial aerobic plate count in oyster gill reached 6.70 log CFU g(-1). PCR-DGGE fingerprinting analysis of the 16S rRNA gene V3 region revealed that most of the strains in fresh oyster gill belonged to the genera Lactococcus and Enterobacter. The major spoilage bacteria at a storage temperature of 20 °C were Leuconostoc pseudomesenteroides, an uncultured bacterium, Cytophaga fermentans, Lactococcus lactis, Pseudoalteromonas sp., Enterococcus mundtii, Clostridium difficile and an uncultured Fusobacteria; those at 10 °C were Lactococcus spp., Lactobacillus curvatus, Weissella confusa and C. difficile; those at 4 °C were Lactococcus, Weissella, Enterobacter and Aeromonas. The other minor species were L. curvatus, Pseudomonas sp. and E. mundtii. Lactococcus spp. was the most common main spoilage bacteria in oyster gill during chilled storage. CONCLUSION PCR-DGGE revealed the complexity of the bacterial microbiota and the major bacteria species in oyster gill for fresh and storage.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P.R. China; Biology Department, Xiamen Ocean Vocational College, Xiamen, 361012, P.R. China
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33
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Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 2013; 167:29-43. [DOI: 10.1016/j.ijfoodmicro.2013.05.008] [Citation(s) in RCA: 174] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 04/29/2013] [Accepted: 05/09/2013] [Indexed: 12/21/2022]
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Dias FS, Ramos CL, Schwan RF. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000079] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast. Anaerobe 2013; 29:128-33. [PMID: 24036422 DOI: 10.1016/j.anaerobe.2013.09.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 09/01/2013] [Accepted: 09/03/2013] [Indexed: 11/23/2022]
Abstract
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.
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36
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Pothakos V, Samapundo S, Devlieghere F. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life. Food Microbiol 2012; 32:437-43. [DOI: 10.1016/j.fm.2012.07.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 07/23/2012] [Accepted: 07/27/2012] [Indexed: 11/29/2022]
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37
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Hernández-Macedo M, Contreras-Castillo C, Tsai S, Da Cruz S, Sarantopoulos C, Padula M, Dias C. Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef. Lett Appl Microbiol 2012; 55:467-75. [DOI: 10.1111/lam.12004] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 09/18/2012] [Accepted: 09/19/2012] [Indexed: 11/26/2022]
Affiliation(s)
- M.L. Hernández-Macedo
- Departamento de Agroindústria, Alimentos e Nutrição, ESALQ; Universidade de São Paulo; São Paulo Brazil
| | - C.J. Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição, ESALQ; Universidade de São Paulo; São Paulo Brazil
| | - S.M. Tsai
- Centro de Energia Nuclear na Agricultura, CENA; Universidade de São Paulo; São Paulo Brazil
| | - S.H. Da Cruz
- Departamento de Agroindústria, Alimentos e Nutrição, ESALQ; Universidade de São Paulo; São Paulo Brazil
| | - C.I.G.L. Sarantopoulos
- Centro de Tecnologia de Embalagem; Instituto de Tecnologia de Alimentos; São Paulo Brazil
| | - M. Padula
- Centro de Tecnologia de Embalagem; Instituto de Tecnologia de Alimentos; São Paulo Brazil
| | - C.T.S. Dias
- Departamento de Ciências Exatas, ESALQ; Universidade de São Paulo; São Paulo Brazil
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38
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Leroi F, Fall PA, Pilet MF, Chevalier F, Baron R. Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031. Food Microbiol 2012; 31:222-8. [DOI: 10.1016/j.fm.2012.02.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Revised: 02/28/2012] [Accepted: 02/29/2012] [Indexed: 10/28/2022]
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39
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Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 2012; 157:130-41. [DOI: 10.1016/j.ijfoodmicro.2012.05.020] [Citation(s) in RCA: 365] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 05/21/2012] [Accepted: 05/22/2012] [Indexed: 02/03/2023]
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40
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Comparative Analysis of Bacterial Diversity for Cutlassfish ( Trichiurus haumela) during Cold Storage by the Culture-Dependent and Culture-Independent Methods. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.535-537.1046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The methods of culture-dependent and denaturing gradient gel electrophoresis (DGGE) based on the sequence of 16S rRNA V3 region gene were described to comparatively characterize the microbial population and community structure of cutlassfish (Trichiurus haumela) under the cold storage. The results showed that 13 kinds of bacteria were identified by the traditional culture-dependent methods, the dominant bacteria belonged to Shewanella putrefaciens and Pseudomonas fluorescens. To determine the community profiles of the samples on variable V3 region, the bacteria of 16S rRNA gene were amplified by PCR and 11 distinct PCR products were separated by DGGE fingerprinting technology. From the sequence analysis, Psychrobacter sp. was found to be the predominant bacteria in the initial stage of the storage. The proportion of Shewanella sp., Pseudomonas sp. increased gradually with the extension of storage time, and they took the place of Psychrobacter sp. to be the dominant bacteria. Thereinto, both Pseudomonas fluorescens and Vibrio sp. took high proportions in the process of storage due to the deterioration of cutlassfish (Trichiurus haumela).
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41
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Liang R, Yu X, Wang R, Luo X, Mao Y, Zhu L, Zhang Y. Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C. J Food Prot 2012; 75:1057-62. [PMID: 22691472 DOI: 10.4315/0362-028x.jfp-11-439] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study analyzed the bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products stored aerobically at 4°C, using "bone and chicken string," a product popular in the People's Republic of China, as the study subject. Samples collected from three different factories were tray packaged with cling film and stored at 4°C. Bacterial diversity and dominant bacteria were analyzed using PCR amplification and denaturing gradient gel electrophoresis. Combined with selective cultivation of the dominant bacteria and correlation analysis, the dominant spoilage microbiota was determined. The results showed that bacterial diversity varied with different manufacturers. Such bacteria as Acinetobacter sp., Carnobacterium sp., Rahnella sp., Pseudomonas sp., Brochothrix sp., and Weissella sp. were detected in freshly prepared chicken products during storage. And Carnobacterium sp., Pseudomonas sp., and Brochothrix sp. bacteria were the common dominant spoilage bacteria groups in most freshly prepared chicken products from different factories. Carnobacterium was, for the first time, shown to be an important contributor to the spoilage-related microflora of freshly prepared chicken products stored aerobically under refrigeration. Our work shows the bacterial diversity and dominant spoilage microbiota of freshly prepared chicken products stored aerobically under refrigeration.
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Affiliation(s)
- Rongrong Liang
- Professional Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China
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42
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Silva AR, Tahara ACC, Chaves RD, Sant'Ana AS, Faria JDAF, Massaguer PR. Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef. Meat Sci 2012; 92:498-505. [PMID: 22721639 DOI: 10.1016/j.meatsci.2012.05.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 05/07/2012] [Accepted: 05/18/2012] [Indexed: 10/28/2022]
Abstract
This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 °C. The influence of shrinking temperatures (83, 84 and 87 °C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 °C and 2 °C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 °C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life.
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Affiliation(s)
- Alessandra R Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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43
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Rieder G, Krisch L, Fischer H, Kaufmann M, Maringer A, Wessler S. Carnobacterium divergens - a dominating bacterium of pork meat juice. FEMS Microbiol Lett 2012; 332:122-30. [DOI: 10.1111/j.1574-6968.2012.02584.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 04/20/2012] [Accepted: 04/23/2012] [Indexed: 11/29/2022] Open
Affiliation(s)
- Gabriele Rieder
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| | - Linda Krisch
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| | | | | | | | - Silja Wessler
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
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44
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Lucquin I, Zagorec M, Champomier-Vergès M, Chaillou S. Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes. Food Microbiol 2011; 29:187-96. [PMID: 22202872 DOI: 10.1016/j.fm.2011.08.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2011] [Revised: 08/01/2011] [Accepted: 08/03/2011] [Indexed: 10/17/2022]
Abstract
We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 LAB species and 35 isolates accounting for 11 non-LAB species. Lactobacillus sakei, Leuconostoc carnosum and Leuconostoc mesenteroides were the most prevailing LAB species with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for L. sakei and L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of Lactobacillus fuchuensis and L. carnosum in spring (2- and 1.5-fold increase, respectively) and of Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log(10) cfu g(-1) to Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log(10) cfu g(-1) to Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat.
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Affiliation(s)
- Isabelle Lucquin
- INRA, UMR1319 Micalis, F-78350 Jouy-en-Josas, France; AgroParisTech, UMR Micalis, F-78350 Jouy-en-Josas, France
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