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Woźniak Ł, Porębska I, Świder O, Sokołowska B, Szczepańska-Stolarczyk J, Lendzion K, Marszałek K. The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages. Molecules 2024; 29:3171. [PMID: 38999121 PMCID: PMC11243488 DOI: 10.3390/molecules29133171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/13/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers' health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation-these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.
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Affiliation(s)
- Łukasz Woźniak
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
| | - Izabela Porębska
- Department of Microbiology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland; (I.P.); (B.S.)
| | - Olga Świder
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
| | - Barbara Sokołowska
- Department of Microbiology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland; (I.P.); (B.S.)
| | - Justyna Szczepańska-Stolarczyk
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
| | - Krzysztof Lendzion
- Strusia Kraina & Mobax Sp. j., 21 Magazynowa Street, 40424 Katowice, Poland;
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland;
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2
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Toomik E, Rood L, Bowman JP, Kocharunchitt C. Microbial spoilage mechanisms of vacuum-packed lamb meat: A review. Int J Food Microbiol 2023; 387:110056. [PMID: 36563532 DOI: 10.1016/j.ijfoodmicro.2022.110056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the spoilage mechanisms of chilled VP lamb in relation to VP beef is important for developing effective strategies to extend the shelf-life of lamb. This review has discussed various key factors (i.e., pH, fat, and presence of bone) that have effects on microbial spoilage of VP lamb contributing to its shorter shelf-life relative to VP beef. A range of bacterial organisms and their metabolisms in relevance to lamb spoilage are also discussed. The data gap in the literature regarding the potential mechanisms of spoilage in VP red meat is highlighted. This review has provided the current understanding of key factors affecting the shelf-life of VP lamb relative to VP beef. It has also identified key areas of research to further understand the spoilage mechanisms of VP lamb. These include investigating the potential influence of fat and bone (including bone marrow) on the shelf-life, as well as assessing changes in the meat metabolome as the spoilage microbial community is developing using an integrated approach. Such new knowledge would aid the development of effective approaches to extend the shelf-life of VP lamb.
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Affiliation(s)
- Elerin Toomik
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
| | - Laura Rood
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
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3
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Li Y, Zhao N, Li Y, Zhang D, Sun T, Li J. Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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4
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Wang Y, Chen Z, Ma J, Wang J, Li L. Migration and transformation of main components during perishable waste bio-drying process. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 319:115720. [PMID: 35853308 DOI: 10.1016/j.jenvman.2022.115720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/05/2022] [Accepted: 07/09/2022] [Indexed: 06/15/2023]
Abstract
Bio-drying can significantly reduce the moisture content of waste. The factors, functional microorganisms, and the transformation of main components were investigated during bio-drying of perishable waste. This study provides a scientific basis for the improvement of the bio-drying process and the necessity for secondary pollutant control. Reaction temperature and microbial biomass were main factors during the bio-drying process. The ideal bio-drying conditions included an initial temperature above 20 °C, intermittent ventilation, and appropriate microbial inoculation. The main microorganisms included Alcaligenes, Aquamicrobium, and Brevundimonas. From each gram of the carbonaceous, nitrogenous, sulfur-containing compounds, and phosphorus-containing substances in the perishable waste, approximately 0.74 g, 0.66 g, 0.40 g, and 0.94 g, respectively, were transferred as gas-phase products; consisting mainly of ammonia and volatile organic compounds: 2-heptanone, dimethyl heptanone, and benzene. In the leachate, the respective amounts of the carbonaceous, nitrogenous, sulfur-containing compounds, and phosphorus-containing substances were 3.20 × 10-3 g, 4.08 × 10-3 g, 0.33 g, and 9.52 × 10-3 g, while those of the residual substances remaining in solid were 0.26 g, 0.33 g, 0.28 g, and 0.05 g.
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Affiliation(s)
- Ying Wang
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China; University of Chinese Academy of Sciences, Beijing, 100049, PR China.
| | - Zexiang Chen
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300350, PR China.
| | - Jiawei Ma
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China; University of Chinese Academy of Sciences, Beijing, 100049, PR China.
| | - Jun Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300350, PR China.
| | - Lin Li
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, PR China; University of Chinese Academy of Sciences, Beijing, 100049, PR China; National Engineering Laboratory for VOCs Pollution Control Material & Technology, University of Chinese Academy of Sciences, Beijing, 101408, PR China.
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5
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Rood L, Bowman JP, Ross T, Corkrey R, Pagnon J, Kaur M, Kocharunchitt C. Spoilage potential of bacterial species from chilled vacuum-packed lamb. Food Microbiol 2022; 107:104093. [DOI: 10.1016/j.fm.2022.104093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/02/2022] [Accepted: 07/12/2022] [Indexed: 11/27/2022]
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6
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Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef. Food Res Int 2022; 157:111407. [PMID: 35761661 DOI: 10.1016/j.foodres.2022.111407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/10/2022] [Accepted: 05/22/2022] [Indexed: 11/20/2022]
Abstract
This work aimed to explore the antibacterial ability and potential mechanism of linalool against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the preservation of chilled beef with linalool. The results found that linalool had an encouraging inhibitory effect on B. thermosphacta with a minimum inhibitory concentration (MIC) of 1.5 mL/L. Results of FESEM and zeta potential combined with probe labeling confirmed that linalool destroyed the cell structure thereby causing the leakage of intracellular components (AKP, protein, nucleic acid and ion). In addition, linalool caused respiratory disturbance by measuring the key enzyme activities including PK, SDH, MDH and ATPase. Energy limitation also appeared under linalool stress as seen from changes in ATP content (decreased by 56.06% and 69.24% in MIC and 2MIC groups, respectively). The respiratory inhibition rate of linalool to B. thermosphacta was 23.58% and the superposing rate with malonic acid was minimal (35.52%), suggesting that respiratory depression was mainly caused by the TCA cycle. Furthermore, accumulation of ROS and increase in MDA content (increased by 71.17% and 78.03% in MIC and 2MIC groups, respectively) accompanied by decreased activities of detoxification enzymes CAT and POD suggested that oxidative stress contributed to the bactericidal mechanism. Finally, linalool has been shown to effectively inhibit quality deterioration of chilled beef during storage by measuring pH, TVB-N and TVC without affecting sensory acceptability. All these highlight the great promise of using linalool as natural preservative for food industry.
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7
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Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints. Foods 2022; 11:foods11131850. [PMID: 35804666 PMCID: PMC9266051 DOI: 10.3390/foods11131850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/03/2022] [Accepted: 06/09/2022] [Indexed: 02/05/2023] Open
Abstract
The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail display temperatures was investigated. Five separate slaughter batches of lamb (ranging in size from 38 to 60 lambs) were followed at two lamb export plants over a two-year period, accounting for seasonal variation. In general, fleece clipping resulted in significantly lower microbial contamination on the fleece than the use of CLP alone. Lamb from carcasses chilled for 24 h had significantly lower psychrophilic total viable counts and Brochothrix thermosphacta and pseudomonad counts than carcasses chilled for 72 h. Following vacuum-packed (VP) storage of meat from these carcasses at 1.7 ± 1.6 °C for 23 days in the meat plant followed by retail display at 3.9 ± 1.7 °C (up to day 50), the dominant microorganisms were lactic acid bacteria, Br. thermosphacta, Enterobacteriaceae and pseudomonads, and all had reached maximum population density by storage day 34. Aligned with this, after day 34, the quality of the raw meat samples also continued to deteriorate, with off-odours and colour changes developing. While the mean values for cooked meat eating quality attributes did not change significantly over the VP storage period, high variability in many attributes, including off-flavours and off-odours, were noted for lamb meat from all storage times, highlighting inconsistences in lamb quality within and between slaughter batches.
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8
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Wang Z, Li P, Zhou H, Xu B, Cai K, Li P, Zhou K, Wang Z, Han Q. An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhiqi Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Ping Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Hui Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
- State Key Laboratory of Meat Processing and Quality Control Jiangsu Yurun Meat Food Co. LTD, Nanjing Jiangsu Province China
| | - Kezhou Cai
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Peijun Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Kai Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Zhaoming Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
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9
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Dourou D, Grounta A, Argyri AA, Froutis G, Tsakanikas P, Nychas GJE, Doulgeraki AI, Chorianopoulos NG, Tassou CC. Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning. Front Microbiol 2021; 11:623788. [PMID: 33633698 PMCID: PMC7901899 DOI: 10.3389/fmicb.2020.623788] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 12/22/2020] [Indexed: 11/13/2022] Open
Abstract
Chicken liver is a highly perishable meat product with a relatively short shelf-life and that can get easily contaminated with pathogenic microorganisms. This study was conducted to evaluate the behavior of spoilage microbiota and of inoculated Salmonella enterica on chicken liver. The feasibility of Fourier-transform infrared spectroscopy (FTIR) to assess chicken liver microbiological quality through the development of a machine learning workflow was also explored. Chicken liver samples [non-inoculated and inoculated with a four-strain cocktail of ca. 103 colony-forming units (CFU)/g Salmonella] were stored aerobically under isothermal (0, 4, and 8°C) and dynamic temperature conditions. The samples were subjected to microbiological analysis with concomitant FTIR measurements. The developed FTIR spectral analysis workflow for the quantitative estimation of the different spoilage microbial groups consisted of robust data normalization, feature selection based on extra-trees algorithm and support vector machine (SVM) regression analysis. The performance of the developed models was evaluated in terms of the root mean square error (RMSE), the square of the correlation coefficient (R2), and the bias (Bf) and accuracy (Af) factors. Spoilage was mainly driven by Pseudomonas spp., followed closely by Brochothrix thermosphacta, while lactic acid bacteria (LAB), Enterobacteriaceae, and yeast/molds remained at lower levels. Salmonella managed to survive at 0°C and dynamic conditions and increased by ca. 1.4 and 1.9 log CFU/g at 4 and 8°C, respectively, at the end of storage. The proposed models exhibited Af and Bf between observed and predicted counts within the range of 1.071 to 1.145 and 0.995 to 1.029, respectively, while the R2 and RMSE values ranged from 0.708 to 0.828 and 0.664 to 0.949 log CFU/g, respectively, depending on the microorganism and chicken liver samples. Overall, the results highlighted the ability of Salmonella not only to survive but also to grow at refrigeration temperatures and demonstrated the significant potential of FTIR technology in tandem with the proposed spectral analysis workflow for the estimation of total viable count, Pseudomonas spp., B. thermosphacta, LAB, Enterobacteriaceae, and Salmonella on chicken liver.
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Affiliation(s)
- Dimitra Dourou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Athens, Greece
| | - Athena Grounta
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Athens, Greece
| | - Anthoula A Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Athens, Greece
| | - George Froutis
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece
| | - Panagiotis Tsakanikas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece
| | - George-John E Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece
| | - Agapi I Doulgeraki
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Athens, Greece
| | - Nikos G Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Athens, Greece
| | - Chrysoula C Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Athens, Greece
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10
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Ngan WY, Rao S, Chan LC, Sekoai PT, Pu Y, Yao Y, Fung AHY, Habimana O. Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong. Microorganisms 2020; 8:E1941. [PMID: 33297499 PMCID: PMC7762345 DOI: 10.3390/microorganisms8121941] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022] Open
Abstract
Accessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.
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Affiliation(s)
| | | | | | | | | | | | | | - Olivier Habimana
- The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong, China; (W.Y.N.); (S.R.); (L.C.C.); (P.T.S.); (Y.P.); (Y.Y.); (A.H.Y.F.)
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11
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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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12
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Nieto C, Carballo DE, Caro I, Quinto EJ, Andrés S, Mateo J. Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1722245] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Corina Nieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Diego E. Carballo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Irma Caro
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, Spain
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC, León, Spain
| | - Javier Mateo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
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13
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Carballo DE, Mateo J, Andrés S, Giráldez FJ, Quinto EJ, Khanjari A, Operta S, Caro I. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO 2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract. Antibiotics (Basel) 2019; 8:antibiotics8040227. [PMID: 31731685 PMCID: PMC6963869 DOI: 10.3390/antibiotics8040227] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 01/15/2023] Open
Abstract
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
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Affiliation(s)
- Diego E. Carballo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
- Correspondence:
| | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Iran;
| | - Sabina Operta
- Institute of Food Science and Technology, Faculty of Agricultural and Food Science, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina;
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
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14
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Bouju-Albert A, Pilet MF, Guillou S. Influence of lactate and acetate removal on the microbiota of French fresh pork sausages. Food Microbiol 2018; 76:328-336. [DOI: 10.1016/j.fm.2018.06.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 06/18/2018] [Accepted: 06/18/2018] [Indexed: 01/06/2023]
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15
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Fletcher B, Mullane K, Platts P, Todd E, Power A, Roberts J, Chapman J, Cozzolino D, Chandra S. Advances in meat spoilage detection: A short focus on rapid methods and technologies. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1525432] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Bridget Fletcher
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Keegan Mullane
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Phoebe Platts
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Ethan Todd
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Aoife Power
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Jessica Roberts
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - James Chapman
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Daniel Cozzolino
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Shaneel Chandra
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
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16
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Schuster L, Franke C, Silcock P, Beauchamp J, Bremer PJ. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days. Meat Sci 2018; 145:31-39. [DOI: 10.1016/j.meatsci.2018.05.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/29/2018] [Accepted: 05/22/2018] [Indexed: 10/16/2022]
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17
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Rouger A, Moriceau N, Prévost H, Remenant B, Zagorec M. Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging. Food Microbiol 2018; 70:7-16. [DOI: 10.1016/j.fm.2017.08.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 08/17/2017] [Accepted: 08/18/2017] [Indexed: 01/24/2023]
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18
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Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T, Jaffrès E, Zagorec M. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiol 2018; 81:22-31. [PMID: 30910085 DOI: 10.1016/j.fm.2018.01.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 01/10/2018] [Accepted: 01/19/2018] [Indexed: 11/17/2022]
Abstract
Microbial food spoilage is responsible for significant economic losses. Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. Its growth and metabolic activities during food storage result in the production of metabolites associated with off-odors. In this study, we evaluated the genotypic and phenotypic diversity of this species. A collection of 161 B. thermosphacta strains isolated from different foods, spoiled or not, and from a slaughterhouse environment was constituted from various laboratory collections and completed with new isolates. A PCR test based on the rpoB gene was developed for a fast screening of B. thermosphacta isolates. Strains were typed by MALDI-TOF MS, rep-PCR, and PFGE. Each typing method separated strains into distinct groups, revealing significant intra-species diversity. These classifications did not correlate with the ecological origin of strains. The ability to produce acetoin and diacetyl, two molecules associated with B. thermosphacta spoilage, was evaluated in meat and shrimp juices. The production level was variable between strains and the spoilage ability on meat or shrimp juice did not correlate with the substrate origin of strains. Although the B. thermosphacta species encompasses ubiquitous strains, spoiling ability is both strain- and environment-dependent.
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Affiliation(s)
- Nassima Illikoud
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Romain Chauvet
- EUROFINS, Laboratoire Microbiologie Ouest, 44300 Nantes, France.
| | - Philippe Courcoux
- Oniris, StatSC Sensometrics and Chemometrics Laboratory, Nantes F-44322, France.
| | - Marie-France Pilet
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Thomas Charrier
- EUROFINS, Laboratoire Microbiologie Ouest, 44300 Nantes, France.
| | - Emmanuel Jaffrès
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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19
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Alakomi HL, Maukonen J, Honkapää K, Storgårds E, Quirin KW, Yang B, Saarela M. Effect of Plant Antimicrobial Agents Containing Marinades on Storage Stability and Microbiological Quality of Broiler Chicken Cuts Packed with Modified Atmosphere Packaging. J Food Prot 2017; 80:1689-1696. [PMID: 28885049 DOI: 10.4315/0362-028x.jfp-17-076] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The food industry, including the meat industry, is currently looking for natural preservatives to prevent the growth of harmful microbes in foods. The potential of plant-derived antimicrobial extracts to increase the shelf life and to delay the microbiological spoilage of marinated broiler chicken cuts in modified atmosphere packages during cold storage was investigated in this study. We evaluated the impact of aqueous ethanolic extracts of Finnish sea buckthorn berries and lingonberries and supercritical CO2-extracted herbal extracts from an antimicrobial blend and oregano leaves on the shelf life of broiler meat. The commercial antimicrobial blend extract and the oregano extract inhibited the growth of lactic acid bacteria (LAB) and Brochothrix thermosphacta in the marinated samples. The antimicrobial blend extract also reduced the growth of psychrotrophic aerobic bacteria, whereas the sea buckthorn and lingonberry extracts did not. Only minor antimicrobial activity against Enterobacteriaceae by all the extracts was observed. Plate count analysis, denaturing gradient gel electrophoresis, and quantitative real-time PCR indicated that LAB, which are the major spoilage group in marinated modified atmosphere-packaged poultry products, were not significantly affected by the berry extracts studied. During this shelf-life study, LAB isolates of Lactobacillus and Leuconostoc were identified in the marinated samples. Antimicrobial blends and oregano leaf extracts can act as antimicrobial agents in marinade blends, although tailoring of the dose is needed because of their strong taste. Further studies for exploiting synergistic effects of plant extracts could contribute to the development of potential and more effective antimicrobial blends. Studies are needed in meat matrices and in product applications to demonstrate the efficacy of these compounds.
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Affiliation(s)
- H-L Alakomi
- 1 VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - J Maukonen
- 1 VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - K Honkapää
- 1 VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - E Storgårds
- 1 VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - K-W Quirin
- 2 Flavex Naturextrakte GmbH, Nordstrasse 7, 66780 Rehlingen-Siersburg, Germany; and
| | - B Yang
- 3 Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turku, Finland
| | - M Saarela
- 1 VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 VTT, Espoo, Finland
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20
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Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma. Food Microbiol 2017; 66:48-54. [DOI: 10.1016/j.fm.2017.04.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 02/21/2017] [Accepted: 04/02/2017] [Indexed: 11/18/2022]
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21
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Stanborough T, Fegan N, Powell SM, Tamplin M, Chandry PS. Insight into the Genome of Brochothrix thermosphacta, a Problematic Meat Spoilage Bacterium. Appl Environ Microbiol 2017; 83:e02786-16. [PMID: 27986732 PMCID: PMC5311415 DOI: 10.1128/aem.02786-16] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Accepted: 12/14/2016] [Indexed: 01/16/2023] Open
Abstract
Brochothrix thermosphacta is a dominant but poorly studied meat spoilage organism. It is a close relative of the foodborne pathogen Listeria monocytogenes, and Brochothrix constitutes the second genus in the Listeriaceae family. Here, the genomes of 12 B. thermosphacta strains were sequenced, assembled into draft genomes, characterized, and compared with the genomes of Brochothrix campestris and L. monocytogenes Phenotypic properties including biogenic amine production and antibiotic and heavy metal susceptibilities were tested. Comparative genomic analyses revealed a high degree of similarity among the B. thermosphacta strains, with bacteriophage genes constituting a significant proportion of the accessory genome. Genes for the production of the malodorous compounds acetate, acetoin, butanediol, and fatty acids were found, as were stress response regulatory genes, which likely play important roles in the spoilage process. Amino acid decarboxylases were not identified in the genomes, and phenotypic testing confirmed their absence. Orthologs of Listeria virulence proteins involved in virulence regulation, intracellular survival, and surface protein anchoring were found; however, key virulence genes were absent. Analysis of antibiotic susceptibility showed that strains were sensitive to the four tested antibiotics, except for one tetracycline-resistant isolate with plasmid-mediated tetracycline resistance genes. Strains tolerated higher levels of copper and cobalt than of cadmium although not at concentrations high enough to categorize the strains as being resistant. This study provides insight into the Brochothrix genome, links previous phenotypic data and data provided here to the gene inventory, and identifies genes that may contribute to the persistence of this organism in the food chain.IMPORTANCE Despite increasing knowledge and advances in food preservation techniques, microbial spoilage of foods causes substantial losses, with negative social and economic consequences. To better control the contamination and microbial spoilage of foods, fundamental knowledge of the biology of key spoilage bacteria is crucial. As a common meat spoilage organism, B. thermosphacta contributes substantially to spoilage-associated losses. Nonetheless, this organism and particularly its genome remain largely unstudied. This study contributes to improving our knowledge of the Brochothrix genus. Spoilage-relevant pathways and genes that may play a role in the survival of this organism in a food processing environment were identified, linking previous phenotypic data and data provided here to the gene inventory of Brochothrix and establishing parallels to and differences from the closely related foodborne pathogen L. monocytogenes.
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Affiliation(s)
- Tamsyn Stanborough
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
- Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Narelle Fegan
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
| | - Shane M Powell
- Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Mark Tamplin
- Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
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22
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D'Amato S, Mazzarrino G, Rossi C, Serio A, López CC, Celano GV, Paparella A. Thymus Vulgaris (Red Thyme) and Caryophyllus Aromaticus (Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified Atmosphere. Ital J Food Saf 2016; 5:5785. [PMID: 27853710 PMCID: PMC5090114 DOI: 10.4081/ijfs.2016.5785] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 03/08/2016] [Accepted: 04/06/2016] [Indexed: 11/23/2022] Open
Abstract
In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of Thymus vulgaris (red thyme) and Caryophyllus aromaticus (cloves) EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP). In particular, the research was focused on Brochothrix thermosphacta, a specific spoilage microorganism of fresh meat packed in anaerobic conditions or under MAP. Amongst seven EOs, those that showed the highest antimicrobial activity on 5 B. thermosphacta strains in vitro were: cloves [minimum inhibitory concentration (MIC) 0.6-2.5 mg/mL], savory (MIC 2.5-5.0 mg/mL), and red thyme (MIC 2.5 to 20 mg/mL). Red thyme and cloves EOs were selected for meat treatment, by increasing the dose at 20 and 40 mg/mL respectively, to take into account the matrix effect that can reduce EO availability. In spite of the minor efficacy observed in vitro, 40 mg/mL red thyme EO strongly limited the growth of B. thermosphacta in pork samples up to day 6 of storage [below 3.0 Log colony forming unit (CFU)/g, starting from 2.0 Log CFU/g at time 0], and exerted an antimicrobial effect also on the aerobic mesophilic count. Good results were obtained also with 20 mg/mL red thyme EO. The control of B. thermosphacta growth through EOs encourages research on alternative methods for extending the shelf life of fresh meat under MAP.
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Affiliation(s)
- Serena D'Amato
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Giovanni Mazzarrino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | - Clemencia Chaves López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
| | | | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy
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23
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Reis MM, Reis MG, Mills J, Ross C, Brightwell G. Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions. Meat Sci 2015; 113:80-91. [PMID: 26624794 DOI: 10.1016/j.meatsci.2015.11.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 11/15/2015] [Accepted: 11/18/2015] [Indexed: 11/18/2022]
Abstract
Confinement odour was investigated. Volatiles were extracted directly from the pack, using solid phase microextraction and analysed by gas chromatography-mass spectrometry. Sensory evaluation and microbiological analysis of the meat surface were also performed. Commercial samples of vacuum packed lamb legs (n=85), from two meat processing plants, were kept for 7weeks at -1.5°C then at different regimes of temperature (-1.5 to +4°C) until 11, 12 or 13weeks. Persistent odour was observed in 66% of samples, confinement odour in 24% and no odour in 11%. Volatiles associated with confinement odour (3-methyl-butanal, 3-hydroxy-2-butanone and sulphur dioxide) corresponded with end/sub products of glucose fermentation and catabolism of amino acids by bacteria (all bacteria naturally found in meat and do not represent a risk to health). Confinement odour could indicate a stage at which the environment for bacteria growth is becoming favourable for the production of volatiles with strong odours that are noticed by the consumer.
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Affiliation(s)
- Marlon M Reis
- Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand.
| | - Mariza G Reis
- Dairy Foods Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand
| | - John Mills
- Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand
| | - Colleen Ross
- Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand
| | - Gale Brightwell
- Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand
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24
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Herbert U, Kreyenschmidt J. Comparison of Oxygen- and Nitrogen-Enriched Atmospheres on the Growth of Listeria Monocytogenes
Inoculated on Poultry Breast Fillets. J Food Saf 2015. [DOI: 10.1111/jfs.12203] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ulrike Herbert
- Institute of Animal Science; Faculty of Agriculture; University of Bonn; Katzenburgweg 7-9 Bonn 53115 Germany
| | - Judith Kreyenschmidt
- Institute of Animal Science; Faculty of Agriculture; University of Bonn; Katzenburgweg 7-9 Bonn 53115 Germany
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25
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Herbert U, Albrecht A, Kreyenschmidt J. Definition of predictor variables for MAP poultry filets stored under different temperature conditions. Poult Sci 2015; 94:424-32. [DOI: 10.3382/ps/peu002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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26
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Remenant B, Jaffrès E, Dousset X, Pilet MF, Zagorec M. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiol 2015; 45:45-53. [DOI: 10.1016/j.fm.2014.03.009] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 03/11/2014] [Accepted: 03/13/2014] [Indexed: 01/24/2023]
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27
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Mills J, Donnison A, Brightwell G. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review. Meat Sci 2014; 98:71-80. [DOI: 10.1016/j.meatsci.2014.05.002] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2013] [Revised: 04/30/2014] [Accepted: 05/02/2014] [Indexed: 10/25/2022]
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28
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29
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Chaillou S, Christieans S, Rivollier M, Lucquin I, Champomier-Vergès M, Zagorec M. Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Sci 2014; 97:332-8. [DOI: 10.1016/j.meatsci.2013.08.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 08/06/2013] [Accepted: 08/09/2013] [Indexed: 10/26/2022]
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30
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Gribble A, Mills J, Brightwell G. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts. Meat Sci 2014; 97:83-92. [DOI: 10.1016/j.meatsci.2014.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 12/28/2013] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
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