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Baptista RC, Ferrocino I, Pavani M, Guerreiro TM, Câmara AA, Lang É, Dos Santos JLP, Catharino RR, Alves Filho EG, Rodrigues S, de Brito ES, Caturla MYR, Sant'Ana AS, Cocolin L. Microbiota diversity of three Brazilian native fishes during ice and frozen storage. Food Microbiol 2024; 124:104617. [PMID: 39244369 DOI: 10.1016/j.fm.2024.104617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 07/05/2024] [Accepted: 08/01/2024] [Indexed: 09/09/2024]
Abstract
This study aimed to assess the bacterial microbiota involved in the spoilage of pacu (Piaractus mesopotamics), patinga (female Piaractus mesopotamics x male Piaractus brachypomus), and tambacu (female Colossoma macropomum × male Piaractus mesopotamics) during ice and frozen storage. Changes in the microbiota of three fish species (N = 22) during storage were studied through 16S rRNA amplicon-based sequencing and correlated with volatile organic compounds (VOCs) and metabolites assessed by nuclear magnetic resonance (NMR). Storage conditions (time and temperature) affected the microbiota diversity in all fish samples. Fish microbiota comprised mainly of Pseudomonas sp., Brochothrix sp., Acinetobacter sp., Bacillus sp., Lactiplantibacillus sp., Kocuria sp., and Enterococcus sp. The relative abundance of Kocuria, P. fragi, L. plantarum, Enterococcus, and Acinetobacter was positively correlated with the metabolic pathways of ether lipid metabolism while B. thermosphacta and P. fragi were correlated with metabolic pathways involved in amino acid metabolism. P. fragi was the most prevalent spoilage bacteria in both storage conditions (ice and frozen), followed by B. thermosphacta. Moreover, the relative abundance of identified Bacillus strains in fish samples stored in ice was positively correlated with the production of VOCs (1-hexanol, nonanal, octenol, and 2-ethyl-1-hexanol) associated with off-flavors. 1H NMR analysis confirmed that amino acids, acetic acid, and ATP degradation products increase over (ice) storage, and therefore considered chemical spoilage index of fish fillets.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Matheus Pavani
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | - Tatiane M Guerreiro
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | - Antonio A Câmara
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Émilie Lang
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana L P Dos Santos
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo R Catharino
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, Fortaleza, CE, Brazil
| | | | - Magdevis Y R Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
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2
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Merino N, Pagán E, Berdejo D, Worby CJ, Young M, Manson AL, Pagán R, Earl AM, García-Gonzalo D. Dynamics of microbiome and resistome in a poultry burger processing line. Food Res Int 2024; 193:114842. [PMID: 39160043 DOI: 10.1016/j.foodres.2024.114842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 07/04/2024] [Accepted: 07/26/2024] [Indexed: 08/21/2024]
Abstract
Traditionally, surveillance programs for food products and food processing environments have focused on targeted pathogens and resistance genes. Recent advances in high throughput sequencing allow for more comprehensive and untargeted monitoring. This study assessed the microbiome and resistome in a poultry burger processing line using culturing techniques and whole metagenomic sequencing (WMS). Samples included meat, burgers, and expired burgers, and different work surfaces. Microbiome analysis revealed spoilage microorganisms as the main microbiota, with substantial shifts observed during the shelf-life period. Core microbiota of meat and burgers included Pseudomonas spp., Psychrobacter spp., Shewanella spp. and Brochothrix spp., while expired burgers were dominated by Latilactobacillus spp. and Leuconostoc spp. Cleaning and disinfection (C&D) procedures altered the microbial composition of work surfaces, which still harbored Hafnia spp. and Acinetobacter spp. after C&D. Resistome analysis showed a low overall abundance of resistance genes, suggesting that effective interventions during processing may mitigate their transmission. However, biocide resistance genes were frequently found, indicating potential biofilm formation or inefficient C&D protocols. This study demonstrates the utility of combining culturing techniques and WMS for comprehensive of the microbiome and resistome characterization in food processing lines.
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Affiliation(s)
- Natalia Merino
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Elisa Pagán
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Daniel Berdejo
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Colin J Worby
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Mark Young
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Abigail L Manson
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Rafael Pagán
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Ashlee M Earl
- Infectious Disease and Microbiome Program, Broad Institute of MIT and Harvard, Cambridge, MA, USA
| | - Diego García-Gonzalo
- Departamento de Producción Animal Y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain.
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3
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Zhou Z, Ren F, Huang Q, Cheng H, Cun Y, Ni Y, Wu W, Xu B, Yang Q, Yang L. Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers. Food Chem 2024; 444:138562. [PMID: 38330602 DOI: 10.1016/j.foodchem.2024.138562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 01/17/2024] [Accepted: 01/21/2024] [Indexed: 02/10/2024]
Abstract
Pseudomonas and Brochothrix are the main spoilage organisms in pork, and each of these plays an essential role in the spoilage process. However, the effect of co-contamination of these two organisms in pork has not been elucidated. The changing bacterial communities during spontaneous spoilage of pork at 4 °C were evaluated using high-throughput sequencing. The dominant spoilage bacteria were isolated and these were identified as Pseudomonas fragi C6 and Brochothrix thermosphacta S5. Chilled pork was then experimentally contaminated with these strains, individually and in combination, and the progression of spoilage was assessed by analyzing various physicochemical indicators. These included total viable counts (TVC), pH, color, total volatile basic nitrogen (TVB-N), and detection of microbial metabolites. After 7 days of chilled storage, co-contaminated pork produced higher TVC and TVB-N values than mono-contaminated samples. Metabolomic analysis identified a total of 8,084 metabolites in all three groups combined. Differential metabolites were identified, which were involved in 38 metabolic pathways. Among these pathways, the biosynthesis of alkaloids derived from purine and histidine was identified as an important pathway related to spoilage. Specifically, histidine, histamine, AMP, IMP, GMP, succinic acid, and oxoglutaric acid were identified as potential spoilage biomarkers. The study showed that the combined presence of P. fragi C6 and B. thermosphacta S5 bacteria makes chilled pork more prone to spoilage, compared to their individual presence. This study provides insights that can assist in applying appropriate techniques to maintain quality and safety changes in meat during storage and further the assessment of freshness.
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Affiliation(s)
- Zhonglian Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Fangqi Ren
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qianli Huang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Haoran Cheng
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Yu Cun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yongsheng Ni
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Wenda Wu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Qinghua Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Liu Yang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Sequino G, Cobo-Diaz JF, Valentino V, Tassou C, Volpe S, Torrieri E, Nychas GJ, Álvarez Ordóñez A, Ercolini D, De Filippis F. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features. Food Res Int 2024; 186:114318. [PMID: 38729711 DOI: 10.1016/j.foodres.2024.114318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/05/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The microbiome of surfaces along the beef processing chain represents a critical nexus where microbial ecosystems play a pivotal role in meat quality and safety of end products. This study offers a comprehensive analysis of the microbiome along beef processing using whole metagenomics with a particular focus on antimicrobial resistance and virulence-associated genes distribution. Our findings highlighted that microbial communities change dynamically in the different steps along beef processing chain, influenced by the specific conditions of each micro-environment. Brochothrix thermosphacta, Carnobacterium maltaromaticum, Pseudomonas fragi, Psychrobacter cryohalolentis and Psychrobacter immobilis were identified as the key species that characterize beef processing environments. Carcass samples and slaughterhouse surfaces exhibited a high abundance of antibiotic resistance genes (ARGs), mainly belonging to aminoglycosides, β-lactams, amphenicols, sulfonamides and tetracyclines antibiotic classes, also localized on mobile elements, suggesting the possibility to be transmitted to human pathogens. We also evaluated how the initial microbial contamination of raw beef changes in response to storage conditions, showing different species prevailing according to the type of packaging employed. We identified several genes leading to the production of spoilage-associated compounds, and highlighted the different genomic potential selected by the storage conditions. Our results suggested that surfaces in beef processing environments represent a hotspot for beef contamination and evidenced that mapping the resident microbiome in these environments may help in reducing meat microbial contamination, increasing shelf-life, and finally contributing to food waste restraint.
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Affiliation(s)
- Giuseppina Sequino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - José F Cobo-Diaz
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Vincenzo Valentino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Chrysoula Tassou
- Hellenic Agricultural Organization - DIMITRA, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, 14123 Lycovrissi, Attica, Greece
| | - Stefania Volpe
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Elena Torrieri
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | | | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy.
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5
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Freitas CFD, Carvalho LMVF, Camargo AC, Almeida OGGD, Oliveira RRD, De Martinis EP, Yamatogi RS, Nero LA. Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage. Food Microbiol 2024; 119:104448. [PMID: 38225050 DOI: 10.1016/j.fm.2023.104448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 11/21/2023] [Accepted: 12/06/2023] [Indexed: 01/17/2024]
Abstract
We aimed to evaluate the bacterial growth and diversity in vacuum-packed beef bags stored at different temperatures and to monitor blown-pack spoilage. We used culture-based methods and high-throughput sequencing to study the development of the main bacterial groups naturally present in beef stored at 4 and 15 °C for 28 days. The growth of sulfite-reducing clostridium (SRC) was impaired in beef bags stored at 4 °C; significant differences among SRC counts were observed in beef bags stored at 4 and 15 °C on days 14, 21, and 28 (P = 0.001). Blown pack was observed in most beef bags stored at 15 °C, from day 14 to day 28, but not in beef bags stored at 4 °C. A storage temperature of 4 °C was able to maintain a stable bacterial microbiota (most prevalent: Photobacterium, Hafnia-Obesumbacterium, and Lactococcus). Remarkable changes in microbial abundance occurred at 15 °C from day 14 to day 28, with a predominance of strict anaerobes (Bacteroides) and the presence of Clostridium spp. The relative frequencies of strict anaerobes and Clostridium were statistically higher in the beef bags stored at 15 °C (P < 0.001 and P = 0.004, respectively). The temperature influenced the microbial counts and relative abundance of spoilage bacteria, leading to blown pack spoilage.
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Affiliation(s)
- Caio Fialho de Freitas
- Universidade Federal de Viçosa, Departamento de Veterinária, Laboratório de Inspeção de Produtos de Origem Animal - InsPOA, Avenida PH Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Lara Maria Vieira Flores Carvalho
- Universidade Federal de Viçosa, Departamento de Veterinária, Laboratório de Inspeção de Produtos de Origem Animal - InsPOA, Avenida PH Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Anderson Carlos Camargo
- Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Avenida PH Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Otávio Guilherme Gonçalves de Almeida
- Universidade de São Paulo, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Av. do Café s/n, Monte Alegre, 14040-903 Ribeirão Preto, SP, Brazil
| | - Rafael R de Oliveira
- Neoprospecta Microbiome Technologies, Av. Luiz Boiteux Piazza, 1302, Canasvieiras, 88056-000 Florianópolis, SC, Brazil
| | - Elaine Pereira De Martinis
- Universidade de São Paulo, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Av. do Café s/n, Monte Alegre, 14040-903 Ribeirão Preto, SP, Brazil
| | - Ricardo Seiti Yamatogi
- Universidade Federal de Viçosa, Departamento de Veterinária, Laboratório de Inspeção de Produtos de Origem Animal - InsPOA, Avenida PH Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil
| | - Luís Augusto Nero
- Universidade Federal de Viçosa, Departamento de Veterinária, Laboratório de Inspeção de Produtos de Origem Animal - InsPOA, Avenida PH Rolfs, s/n, Campus Universitário, 36570-900 Viçosa, MG, Brazil.
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6
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Baptista RC, Oliveira RBA, Câmara AA, Lang É, Dos Santos JLP, Pavani M, Guerreiro TM, Catharino RR, Filho EGA, Rodrigues S, de Brito ES, Alvarenga VO, Bicca GB, Sant'Ana AS. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC-MS during storage. Int J Food Microbiol 2024; 415:110645. [PMID: 38430687 DOI: 10.1016/j.ijfoodmicro.2024.110645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 02/13/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
This study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (μmax, 1/h), lag time (tLag, h), and (Nmax, Log10 CFU/g) were estimated using the Baranyi and Roberts microbial growth model. Both kinetic parameters, growth rate and lag time, were significantly influenced by temperature (P < 0.05). The square root secondary model was used to describe the bacteria growth as a function of temperature. Secondary models, √μ = 0.016 (T + 10.13) and √μ =0.017 (T + 9.91) presented a linear correlation with R2 values >0.97 and were further validated under non-isothermal conditions. The model's performance was considered acceptable to predict the growth of Pseudomonas spp. and psychrotrophic bacteria in refrigerated Pacu fillets with bias and accuracy factors between 1.24 and 1.49 (fail-safe) and 1.45-1.49, respectively. Fish biomarkers and spoilage indicators were assessed during storage at 0, 4, and 10 °C. Volatile organic compounds, VOCs (1-hexanol, nonanal, octenol, and indicators 2-ethyl-1-hexanol) showed different behavior with storage time (P > 0.05). 1H NMR analysis confirmed increased enzymatic and microbial activity in Pacu fillets stored at 10 °C compared to 0 °C. The developed and validated models obtained in this study can be used as a tool for decision-making on the shelf-life and quality of refrigerated Pacu fillets stored under dynamic conditions from 0 to 10 °C.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo B A Oliveira
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Antonio A Câmara
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil
| | - Émilie Lang
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil
| | | | - Matheus Pavani
- Innovare Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil
| | - Tatiane M Guerreiro
- Innovare Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo R Catharino
- Innovare Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil
| | - Elenilson G A Filho
- Department of Food Engineering, Federal University of Ceará, Fortaleza, CE, Brazil
| | - Sueli Rodrigues
- Department of Food Engineering, Federal University of Ceará, Fortaleza, CE, Brazil
| | | | - Verônica O Alvarenga
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, University of Campinas, Campinas, SP, Brazil.
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Wu Z, Xu M, He W, Li X, Qiu C, Zhang J. Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage. Foods 2024; 13:623. [PMID: 38397599 PMCID: PMC10887707 DOI: 10.3390/foods13040623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/09/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly (p < 0.05) lower than that in meat without salt added before 6 days. Over time, the content of thiobarbituric acid reactive substances (TBARS) showed a progressive trend, but a rapid increase occurred in salted meat. High-throughput sequencing showed that the microflora of each sample had a positive trend in alpha diversity and a negative trend in beta diversity. Bacterial taxonomic analysis indicated that the initial microbial flora for chilled rabbit meat was dominated by Shigaella, Bacteroides, and Lactococcus, and the population of Brochothrix and Psychrobacter increased over time and became the dominant spoilage bacterium. In particular, the addition of salt significantly reduced the abundance of Psychrobacter and Brochothrix. These findings might provide valuable information regarding the quality monitoring of rabbit meat during chilled storage.
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Affiliation(s)
- Zhoulin Wu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
- Development and Research Center of Sichuan Cuisine, Sichuan Tourism University, Chengdu 610100, China
| | - Maoqin Xu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Wei He
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Xiaoyu Li
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Chaoqing Qiu
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
| | - Jiamin Zhang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Z.W.); (M.X.); (W.H.); (X.L.); (C.Q.)
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8
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Thamsborg KKM, Lund BW, Byrne DV, Leisner JJ, Alexi N. Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef. Foods 2023; 12:4489. [PMID: 38137293 PMCID: PMC10742596 DOI: 10.3390/foods12244489] [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: 11/16/2023] [Revised: 12/06/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated cadaverine as a spoilage indicator in commercial beef products stored under conditions favourable for the growth of lactic acid bacteria. Samples included vacuum-skin-packed entrecotes (EB) aged up to 42 days and modified-atmosphere-packed (70% O2 + 30% CO2) minced beef (MB) stored at 5 °C. Two MB product lines were analysed: one stored aerobically two days post-slaughter before mincing and another stored for 14 days in vacuum packaging prior to mincing. Sensory assessment/evaluation and microbial analysis were performed throughout the shelf life of the products and compared to cadaverine levels measured using LC-MS/MS. Cadaverine concentrations in EB reached approximately 40,000 µg/kg on the "best before" date, while remaining below 50 µg/kg in both MB products on the corresponding date. While cadaverine concentrations in EB displayed a consistent increase, suggesting its potential as a spoilage indicator post-ageing, the low concentrations in MB, did not correlate with sensory assessments, revealing its limitations as a universal spoilage marker. In conclusion, it is necessary to conduct product-specific studies to evaluate the applicability of cadaverine as a spoilage indicator for beef products.
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Affiliation(s)
- Kristian Key Milan Thamsborg
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Copenhagen, Denmark
| | | | - Derek Victor Byrne
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (D.V.B.); (N.A.)
| | - Jørgen Johannes Leisner
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Copenhagen, Denmark
| | - Niki Alexi
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (D.V.B.); (N.A.)
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9
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Botta C, Franciosa I, Coisson JD, Ferrocino I, Colasanto A, Arlorio M, Cocolin L, Rantsiou K. Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers. Food Res Int 2023; 174:113466. [PMID: 37986409 DOI: 10.1016/j.foodres.2023.113466] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/29/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
The impact of primary cooling on beef microbiota was investigated on six beef carcasses consecutively processed with the parallel use of metataxonomic and culture-dependent analysis. Samples were collected immediately after slaughtering (AS) and after the 24th-hour post-cooling (PC) from three different surfaces, namely neck, flank and thigh. The main objective was to examine whether the microbiota composition of beef carcasses changes as function of the surface sampled, primary cooling (from AS to PC) and animal's origin (breeder). The outcomes underline that primary cooling did not affect qualitatively the composition of the potentially active microbiota or the carcass superficial counts. Although slight changes in chemical-physical parameters like volatile organic compounds (VOCs) were observed after cooling, the carcasses microbiota and its inferred metabolic pathways varied among animals as a function of their origin. Co-occurrence and co-exclusion analyses underlined competition for the colonisation of the carcass surface between Brochothrix-Psychrobacter and Carnobacterium-Serratia-Pseudomonas. Once integrated in a comprehensive monitoring of the supply chain, the metataxonomic characterisation of the beef carcasses microbiota might represent a valid integrative approach to define the cuts' perishability and their appropriateness to specific packaging and storage methods. These new bits of knowledge could be the base to define good strategies for the prevention of meat spoilage.
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Affiliation(s)
- C Botta
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | - I Franciosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | - J D Coisson
- Dipartimento di Scienze del Farmaco - Università del Piemonte Orientale, Largo Donegani 2, I-28100 Novara, Italy
| | - I Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | - A Colasanto
- Dipartimento di Scienze del Farmaco - Università del Piemonte Orientale, Largo Donegani 2, I-28100 Novara, Italy
| | - M Arlorio
- Dipartimento di Scienze del Farmaco - Università del Piemonte Orientale, Largo Donegani 2, I-28100 Novara, Italy
| | - L Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | - K Rantsiou
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy.
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10
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Walsh LH, Coakley M, Walsh AM, O'Toole PW, Cotter PD. Bioinformatic approaches for studying the microbiome of fermented food. Crit Rev Microbiol 2023; 49:693-725. [PMID: 36287644 DOI: 10.1080/1040841x.2022.2132850] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 08/11/2022] [Accepted: 09/28/2022] [Indexed: 11/03/2022]
Abstract
High-throughput DNA sequencing-based approaches continue to revolutionise our understanding of microbial ecosystems, including those associated with fermented foods. Metagenomic and metatranscriptomic approaches are state-of-the-art biological profiling methods and are employed to investigate a wide variety of characteristics of microbial communities, such as taxonomic membership, gene content and the range and level at which these genes are expressed. Individual groups and consortia of researchers are utilising these approaches to produce increasingly large and complex datasets, representing vast populations of microorganisms. There is a corresponding requirement for the development and application of appropriate bioinformatic tools and pipelines to interpret this data. This review critically analyses the tools and pipelines that have been used or that could be applied to the analysis of metagenomic and metatranscriptomic data from fermented foods. In addition, we critically analyse a number of studies of fermented foods in which these tools have previously been applied, to highlight the insights that these approaches can provide.
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Affiliation(s)
- Liam H Walsh
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
- School of Microbiology, University College Cork, Ireland
| | - Mairéad Coakley
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Aaron M Walsh
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Paul W O'Toole
- School of Microbiology, University College Cork, Ireland
- APC Microbiome Ireland, University College Cork, Ireland
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Ireland
- VistaMilk SFI Research Centre, Teagasc, Moorepark, Fermoy, Cork, Ireland
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11
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Hou F, Yi F, Song L, Zhan S, Zhang R, Han X, Sun X, Liu Z. Bacterial community dynamics and metabolic functions prediction in white button mushroom (Agaricus bisporus) during storage. Food Res Int 2023; 171:113077. [PMID: 37330835 DOI: 10.1016/j.foodres.2023.113077] [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: 04/23/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/19/2023]
Abstract
White button mushroom (Agaricus bisporus) is rich in nutritional value, but it is easily infected by microorganisms during storage, which leads to spoilage and shortens the storage time. In this paper, A. bisporus at different storage times was sequenced by Illumina Novaseq 6000 platform. QIIME2 and PICRUSt2 were used to analyze the changes of bacterial community diversity and predict metabolic functions during storage of A. bisporus. Then, the pathogenic bacteria were isolated and identified from the spoilt samples of A. bisporus with black spot. The results showed that the bacterial species richness of A. bisporus surface gradually decreased. 2,291 ASVs were finally obtained through DADA2 denoising, belonging to 27 phyla, 60 classes, 154 orders, 255 families and 484 genera. The abundance of Pseudomonas on the surface of fresh A. bisporus sample was 22.8%, which increased to 68.7% after 6 days of storage. The abundance significantly increased and became a dominant spoilage bacterium. In addition, A total of 46 secondary metabolic pathways belonging to 6 categories of primary biological metabolic pathways were predicted during storage of A. bisporus, and metabolism (71.8%) was the main functional pathway. Co-occurrence network analysis revealed that the dominant bacterium Pseudomonas was positively correlated with 13 functional pathways (level 3). A total of 5 strains were isolated and purified from diseased A. bisporus surface. The test of pathogenicity showed that Pseudomonas tolaasii caused serious spoilage of A. bisporus. The study provided a theoretical basis for the development of antibacterial materials to reduce related diseases and prolong the storage time of A. bisporus.
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Affiliation(s)
- Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Xiangbo Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049 Shandong, PR China.
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12
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Meloni MP, Piras F, Siddi G, Sanna R, Lai R, Simbula F, Cabras D, Maurichi M, Asara G, De Santis EPL, Scarano C. Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia. Ital J Food Saf 2023; 12:11060. [PMID: 37405139 PMCID: PMC10316274 DOI: 10.4081/ijfs.2023.11060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/26/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to evaluate the influence of dry and wet aging on microbial profile and physicochemical characteristics of bovine loins obtained from four animals of two different breeds, namely two Friesian cull cows and two Sardo-Bruna bovines. During dry and wet aging aerobic colony count, Enterobacteriaceae, mesophilic lactic acid bacteria, Pseudomonas, molds and yeasts, Salmonella enterica, Listeria monocytogenes and Yersinia enterocolitica, pH and water activity (aw) were determined in meat samples collected from the internal part of the loins. Moreover, the microbial profile was determined with sponge samples taken from the surface of the meat cuts. Samples obtained from Friesian cows were analyzed starting from the first day of the aging period and after 7, 14, and 21 days. Samples obtained from the Sardo Bruna bovines were also analyzed after 28 and 35 days. Wet aging allowed better control of Pseudomonas spp. during storage that showed statistically lower levels (P>0.05) in wet-aged meats with respect to dry-aged meats during aging and particularly at the end of the period (P>0.01) in both cattle breeds. At the end of the experiment (21 days), aerobic colony count and Pseudomonas in Fresian cows' dry-aged meats showed mean levels >8 log, while lactic acid bacteria mean counts >7 log were detected in wet-aged meats of both cattle breeds. In meats submitted to dry aging, pH was significantly higher (P<0.01) with respect to wet-aged meats at all analysis times and in both cattle breeds. Aw showed a stable trend during both dry and wet aging without significant differences. These preliminary results highlight the critical importance of the strict application of good hygiene practices during all stages of production of these particular cuts of meat intended for aging.
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Affiliation(s)
| | - Francesca Piras
- Veterinary Medicine Department, University of Sassari, Via Vienna 2, 07100, Sassari, Italy. +39.079.229447.
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13
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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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14
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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: 3] [Impact Index Per Article: 3.0] [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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15
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Rovira P, Brugnini G, Rodriguez J, Cabrera MC, Saadoun A, de Souza G, Luzardo S, Rufo C. Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions. Foods 2023; 12:foods12040694. [PMID: 36832769 PMCID: PMC9955083 DOI: 10.3390/foods12040694] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 days between 0-1.5 °C then 92 days at -20 °C) under low-O2 permeability VP and high-O2 permeability VP with an antimicrobial (VPAM). Pseudomonas (PSE) and Enterobacteriaceae (EB) counts in VPAM samples were significantly higher (p < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera Serratia and Brochothrix were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.
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Affiliation(s)
- Pablo Rovira
- Sistema Ganadero Extensivo y Arroz-Ganadería, Instituto Nacional de Investigación Agropecuaria (INIA), Ruta 8 km 281, Treinta y Tres 33000, Uruguay
| | - Giannina Brugnini
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay
| | - Jesica Rodriguez
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay
| | - María C. Cabrera
- Facultad de Agronomía Udelar, Avenida Garzón 861, Montevideo 12900, Uruguay
- Facultad de Ciencias, Udelar, Calle Iguá 4225, Montevideo 11400, Uruguay
| | - Ali Saadoun
- Facultad de Agronomía Udelar, Avenida Garzón 861, Montevideo 12900, Uruguay
- Facultad de Ciencias, Udelar, Calle Iguá 4225, Montevideo 11400, Uruguay
| | - Guillermo de Souza
- Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, Uruguay
| | - Santiago Luzardo
- Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, Uruguay
- Correspondence: (S.L.); (C.R.)
| | - Caterina Rufo
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay
- Correspondence: (S.L.); (C.R.)
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16
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Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR. Food Microbiol 2023; 109:104147. [DOI: 10.1016/j.fm.2022.104147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 09/14/2022] [Accepted: 09/14/2022] [Indexed: 11/30/2022]
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17
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Yang X, Xu B, Zhang X, Luo X, Zhang Y, Mao Y, Liang R. Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Liu J, Li K, Chen Y, Ding H, Wu H, Gao Y, Huang S, Wu H, Kong D, Yang Z, Hu Y. Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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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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20
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Bassey AP, Chen Y, Boateng EF, Zhang Y, Diao X, Nasiru MM, Tang C, Ye K, Li C, Zhou G. Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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21
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Kapetanakou AE, Athanaseli KG, Kolostoumpi M, Passiou K, Skandamis PN. Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Yu J, Xu XB, Murtada K, Pawliszyn J. Untargeted analysis of microbial metabolites and unsaturated fatty acids in salmon via hydrophilic-lipophilic balanced solid-phase microextraction arrow. Food Chem 2022; 380:132219. [DOI: 10.1016/j.foodchem.2022.132219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 11/15/2022]
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23
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Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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24
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Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding. Food Res Int 2022; 156:111103. [DOI: 10.1016/j.foodres.2022.111103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 11/22/2022]
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25
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Samuelsson LM, Smolenski G, Boggs I, Choe J, Farouk MM, Brad Kim YH. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide. Meat Sci 2022; 191:108861. [DOI: 10.1016/j.meatsci.2022.108861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 11/23/2022]
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27
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Hernandez MS, Woerner DR, Brooks JC, Wheeler TL, Legako JF. Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P < 0.05). Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P < 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.
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Affiliation(s)
| | | | | | - Tommy L. Wheeler
- USDA, Agricultural Research Service Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center
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28
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Rood L, Bowman JP, Ross T, Corkrey R, Pagnon J, Yang SWT, Kocharunchitt C. The effects of glucose on microbial spoilage of vacuum-packed lamb. Meat Sci 2022; 188:108781. [DOI: 10.1016/j.meatsci.2022.108781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 01/25/2022] [Accepted: 02/22/2022] [Indexed: 10/19/2022]
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Botta C, Coisson JD, Ferrocino I, Colasanto A, Pessione A, Cocolin L, Arlorio M, Rantsiou K. Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare. Microbiol Spectr 2021; 9:e0175121. [PMID: 34787437 PMCID: PMC8597643 DOI: 10.1128/spectrum.01751-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 10/19/2021] [Indexed: 01/04/2023] Open
Abstract
A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short- and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical features of Piedmontese steak tartare were here assessed on site, by following two production runs through storage under vacuum packaging conditions at 4°C. The immersion of muscle meat in EW solution at 100 ppm of free active chlorine for 90 s produced an initial surface decontamination with no side effects or compositional modifications, except for an external color change that was subsequently masked by the grinding step. However, the initially measured decontamination was no longer detectable in ground beef, perhaps due to a quick recovery by bacteria during the grinding step from the transient oxidative stress induced by the EW. We observed different RNA-based metataxonomic profiles and metabolomic biomarkers (volatile organic compounds [VOCs], free amino acids [FAA], and biogenic amines [BA]) between production runs. Interestingly, the potentially active microbiota of the meat from each production run, investigated through operational taxonomic unit (OTU)-, oligotyping-, and amplicon sequence variant (ASV)-based bioinformatic pipelines, differed as soon as the early stages of storage, whereas microbial counts and biomarker dynamics were significantly distinguishable only after the expiration date. Higher diversity, richness, and abundance of Streptococcus organisms were identified as the main indicators of the faster spoilage observed in one of the two production runs, while Lactococcus piscium development was the main marker of shelf life end in both production runs. IMPORTANCE Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.
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Affiliation(s)
- C. Botta
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - J. D. Coisson
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - I. Ferrocino
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - A. Colasanto
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - A. Pessione
- Laemmegroup S.r.l. a Tentamus Company, Moncalieri, Italy
| | - L. Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - M. Arlorio
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
| | - K. Rantsiou
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
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30
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Bassey AP, Chen Y, Zhu Z, Odeyemi OA, Gao T, Olusola OO, Ye K, Li C, Zhou G. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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31
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Gowda TKGM, De Zutter L, Van Royen G, Van Damme I. Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium. Food Microbiol 2021; 102:103919. [PMID: 34809945 DOI: 10.1016/j.fm.2021.103919] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/27/2021] [Accepted: 09/27/2021] [Indexed: 11/19/2022]
Abstract
A cross-sectional survey was undertaken in Belgian beef producing companies to study the current practices and the microbiological load of dry-aged loins (during production) and trimmed steaks (final product). In each company, the temperature and relative humidity of the ripening chamber were measured, and two loins (each in a different stage of the ripening process) were sampled. From the surface of each loin, a lean meat and adipose tissue sample was analysed separately, and different groups of bacteria, yeasts and moulds were enumerated. The average relative humidity in the ripening chambers was 72 ± 13% and the temperature ranged between 0.0 °C and 5.9 °C. During the drying process, most of the lean meat and adipose tissue samples showed high numbers of total psychrotrophic aerobic bacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria, and yeasts, but the variation between loins was high. The microbiological load on freshly cut dry-aged steaks was generally lower than on loin surfaces, but both psychrotrophic aerobic and anaerobic bacteria were present inside several steaks. The water activity inside dry-aged beef steaks was high (aw ≥ 0.98), which could allow growth of psychrotrophic pathogens, though more in-depth studies are necessary to determine potential growth during the storage of (trimmed) steaks or even inside loins during the dry-aging process.
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Affiliation(s)
- Tanuja K G M Gowda
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke, B-9820, Belgium
| | - Lieven De Zutter
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke, B-9820, Belgium
| | - Geert Van Royen
- Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, Melle, B-9090, Belgium
| | - Inge Van Damme
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke, B-9820, Belgium.
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32
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Rajendran S, Mallikarjunan PK, O’Neill E. High pressure processing for raw meat in combination with other treatments: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Sasireka Rajendran
- Department of Food Process Engineering Tamil Nadu Agricultural University Coimbatore India
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33
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Fiore A, Park S, Volpe S, Torrieri E, Masi P. Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100708] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Mortazavi SMH, Kaur M, Farahnaky A, Torley PJ, Osborn AM. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO 2 packaging to extend product shelf-life. Crit Rev Food Sci Nutr 2021; 63:1733-1754. [PMID: 34445909 DOI: 10.1080/10408398.2021.1968336] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action.
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Affiliation(s)
| | - Mandeep Kaur
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - A Mark Osborn
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
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35
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Bassey AP, Ye K, Li C, Zhou G. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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36
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Wei Z, Chu R, Li L, Zhang J, Zhang H, Pan X, Dong Y, Liu G. Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology. Food Sci Anim Resour 2021; 41:701-714. [PMID: 34291217 PMCID: PMC8277172 DOI: 10.5851/kosfa.2021.e30] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/19/2021] [Accepted: 06/09/2021] [Indexed: 11/06/2022] Open
Abstract
In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4°C) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.
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Affiliation(s)
- Zixiang Wei
- Institute of Bio-Pharmaceutical, Liaocheng University, Liaocheng, China
| | - Ruidong Chu
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Lanjie Li
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Jingjing Zhang
- College of Life and Health Science, Camerino University, Camerino, Italy
| | - Huachen Zhang
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Xiaohong Pan
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Yifan Dong
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- College of Agronomy, Liaocheng University, Liaocheng, China
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37
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Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes (Basel) 2021. [DOI: 10.3390/pr9050803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most prevalent genus detected in VP ostrich meat after 14 days of cold storage. The second-largest group was the population of lactic acid bacteria (LAB), mainly dominated by Carnobacteriaceae including Carnobacterium spp. and Lactobacillaceae with Lactobacillus spp. Our results suggest that these taxa could contribute to spoilage of VP ostrich meat and shorten its shelf life, especially Photobacterium spp., which is considered as a potential meat spoiler.
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38
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Liang C, Zhang D, Zheng X, Wen X, Yan T, Zhang Z, Hou C. Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat. Food Sci Anim Resour 2021; 41:509-526. [PMID: 34017958 PMCID: PMC8112314 DOI: 10.5851/kosfa.2021.e15] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 01/19/2023] Open
Abstract
This study was aimed to compare the physicochemical properties and bacterial
community structure of tray-packaged fresh lamb meat under different storage
temperatures, such as 4°C (chilling), −1.5°C
(supercooling), −4°C (superchilling) and −9°C
(sub-freezing). The total viable counts (TVC), total volatile base nitrogen
(TVB-N), bacterial diversity and metabolic pathways were investigated. The
results indicated that the shelf life of superchilling and sub-freezing storage
was over 70 d, which was significantly longer than that of chilling and
supercooling storage. TVC and TVB-N values showed an increasing trend and were
correlated well (R2>0.92). And the TVB-N values of lamb meat
were exceeded the tolerable limit (15 mg/100 g) only found under chilling and
supercooling storage during storage period. At the genus level,
Pseudomonas was the core spoilage bacteria then followed
Brochothrix for chilling and supercooling storage.
Pseudomonas, Ralstonia,
Psychrobacter and Acinetobacter were the
dominant spoilage bacteria for superchilling and sub-freezing storage.
Furthermore, the bacterial community diversity of lamb meat stored at chilling
and supercooling storage decreased with the storage time prolonged, which was
opposite to the outcome of meat stored under superchilling and sub-freezing
storage. For chilling and supercooling storage, the abundance of main
metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of
bacteria increased with the storage time prolonged, which was opposite to
superchilling storage. This may be related to the bacteria community diversity
and the formation of dominant spoilage bacteria. In conclusion, this work
provides data for the preservation of fresh lamb meat which will benefit the
meat industry.
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Affiliation(s)
- Ce Liang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangyuan Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongjing Yan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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39
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Segli F, Melian C, Vignolo G, Castellano P. Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs. Meat Sci 2021; 178:108509. [PMID: 33857706 DOI: 10.1016/j.meatsci.2021.108509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 11/17/2022]
Abstract
The effect of bioprotective extracts (BEs) from Lactobacillus acidophilus CRL641 (BE-1) and Latilactobacillus curvatus CRL705 (BE-2) against the exopolysaccharide producer Latilactobacillus sakei CRL1407 in vacuum-packaged meat discs at 4 °C was evaluated. Lat. sakei CRL1407 was able to grow in control samples from 2.80 to 7.77 log CFU/g after 38 days. BE-1 and BE-2 reduced bacterial growth by 2.11 and 1.35 log CFU/g, respectively, but their combination led to a greater growth reduction (3.31 log CFU/g). The antimicrobial activity was detected in treated samples with BE-1 and BE-1 + BE-2 until day 16, while with BE-2 only at the initial time. The pH values remained constant in the discs treated with the BEs combination, whereas the greatest drop in pH was observed in control samples. The minor lipid oxidation without perceptible color changes was detected in the presence of BE-1 and BE-1 + BE-2. The combination of BEs as biocontrol agent plus conventional preservation barriers could extend the fresh meat shelf-life without quality loss.
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Affiliation(s)
- Franco Segli
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC Tucumán, Argentina
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC Tucumán, Argentina
| | - Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC Tucumán, Argentina.
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40
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Kolbeck S, Abele M, Hilgarth M, Vogel RF. Comparative Proteomics Reveals the Anaerobic Lifestyle of Meat-Spoiling Pseudomonas Species. Front Microbiol 2021; 12:664061. [PMID: 33889149 PMCID: PMC8055858 DOI: 10.3389/fmicb.2021.664061] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Accepted: 03/08/2021] [Indexed: 11/13/2022] Open
Abstract
The ability of certain Pseudomonas (P.) species to grow or persist in anoxic habitats by either denitrification, acetate fermentation, or arginine fermentation has been described in several studies as a special property. Previously, we had isolated strains belonging to the species P. lundensis, P. weihenstephanensis, and P. fragi from anoxic modified atmosphere packaged (MAP) minced beef and further proved their anaerobic growth in vitro on agar plates. This follow-up study investigated the anaerobic growth of two strains per respective species in situ on inoculated chicken breast filet under 100% N2 modified atmosphere. We were able to prove anaerobic growth of all six strains on chicken breast filet with cell division rates of 0.2–0.8/day. Furthermore, we characterized the anaerobic metabolic lifestyle of these Pseudomonas strains by comparative proteomics, upon their cultivation in meat simulation media, which were constantly gassed with either air or 100% N2 atmospheres. From these proteomic predictions, and respective complementation by physiological experiments, we conclude that the Pseudomonas strains P. fragi, P. weihenstephanensis, P. lundensis exhibit a similar anaerobic lifestyle and employ arginine fermentation via the arginine deiminase (ADI) pathway to grow anaerobically also on MAP meats. Furthermore, glucose fermentation to ethanol via the ED-pathway is predicted to enable long term survival but no true growth, while respiratory growth with nitrate as alternative electron acceptor or glucose fermentation to acetate could be excluded due to absence of essential genes. The citric acid cycle is partially bypassed by the glyoxylate shunt, functioning as the gluconeogenetic route without production of NADH2 under carbon limiting conditions as e.g., in packaged meats. Triggered by an altered redox balance, we also detected upregulation of enzymes involved in protein folding as well as disulfide bonds isomerization under anoxic conditions as a counteracting mechanism to reduce protein misfolding. Hence, this study reveals the mechanisms enabling anaerobic grow and persistence of common meat-spoiling Pseudomonas species, and further complements the hitherto limited knowledge of the anaerobic lifestyle of Pseudomonas species in general.
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Affiliation(s)
- Sandra Kolbeck
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Miriam Abele
- Bayerisches Zentrum für Biomolekulare Massenspektrometrie (BayBioMS), Freising, Germany
| | - Maik Hilgarth
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
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41
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Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing. Foods 2021; 10:foods10040765. [PMID: 33916748 PMCID: PMC8066510 DOI: 10.3390/foods10040765] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/17/2021] [Accepted: 03/31/2021] [Indexed: 12/20/2022] Open
Abstract
Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was undertaken to explore the bacterial communities of chicken breast and thigh fillets stored at refrigeration (0 °C and 5 °C) and slightly abuse (10 °C) temperatures for 5 days through conventional cultural methods along with next-generation sequencing (NGS) analysis. Total viable counts (TVC), Brochothrix thermosphacta, Pseudomonas spp., and lactic acid bacteria (LAB) were enumerated, while the bacterial communities were mapped through 16S rRNA gene amplicon sequencing. Chicken breast and thigh fillets possessed a complex bacterial structure that incorporated a total of >200 Operational Taxonomic Units (OTUs) at the genus level. The core microbiota of fresh samples consisted of Acinetobacter, Brochothrix, Flavobacterium, Pseudomonas, Psychrobacter, and Vibrionaceae (family). These genera persisted until the end of storage in >80% of samples, except Psychrobacter and Flavobacterium, while Photobacterium was also identified. Hierarchical clustering showed a distinction of samples based on storage time and chicken part. Conventional plate counting with growth media commonly used in spoilage studies did not always correspond to the microbial community profiles derived from NGS analysis, especially in Pseudomonas, Acinetobacter, Photobacterium, and Vibrionaceae. Results of the present study highlight Photobacterium and Vibrionaceae, in general, as potent chicken meat spoilers and suggest the necessity to combine classical microbiological methods along with NGS technologies to characterize chicken meat spoilage microbiota.
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42
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Gedarawatte ST, Ravensdale JT, Johns ML, Azizi A, Al‐Salami H, Dykes GA, Coorey R. Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Shamika T.G. Gedarawatte
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Perth WA6102Australia
| | - Joshua T. Ravensdale
- Faculty of Health Sciences School of Public Health Curtin University Perth WA6102Australia
| | - Michael L. Johns
- Department of Chemical Engineering School of Engineering University of Western Australia Perth WA6009Australia
| | - Azlinda Azizi
- Department of Chemical Engineering School of Engineering University of Western Australia Perth WA6009Australia
| | - Hani Al‐Salami
- Biotechnology and Drug Development Research Laboratory Curtin Medical School and Curtin Health Innovation Research Institute Curtin University Bentley WA6102Australia
| | - Gary A. Dykes
- Graduate Research School Curtin University Perth WA6102Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Perth WA6102Australia
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43
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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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Tamkutė L, Vaicekauskaitė R, Gil BM, Rovira Carballido J, Venskutonis PR. Black chokeberry (
Aronia melanocarpa
L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15220] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Laura Tamkutė
- Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania
| | - Rūta Vaicekauskaitė
- Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania
| | - Beatriz M. Gil
- Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania
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45
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Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approach. Meat Sci 2021; 172:108323. [DOI: 10.1016/j.meatsci.2020.108323] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 02/06/2023]
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46
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Segli F, Melian C, Muñoz V, Vignolo G, Castellano P. Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system. Food Microbiol 2021; 97:103739. [PMID: 33653518 DOI: 10.1016/j.fm.2021.103739] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The effect of bioprotective extracts (BEs) from Latilactobacillus curvatus CRL705 and Lactobacillus acidophilus CRL641 against Latilactobacillus sakei CRL1407 was evaluated in a refrigerated meat model system under vacuum and aerobic conditions at 4 and 10 °C. As shown by culturing, the BE-1 from L. acidophilus completely inhibited the spoilage strain, while that from Lat. Curvatus CRL705 (BE-2) and its combination with BE-1 exerted a bacteriostatic effect. The antimicrobial activity and exopolysaccharide production correlated with the efficacy of inhibitory treatment while final pH decrease was higher in control samples. When flow cytometry was applied, a lack of correlation with plate counting was found; counts under the detection limit for BE-1 at 21 and 28 days at 4 and 10 °C represented between 64.15 and 73.70% of dead cells. Thus, the concurrence of lactic acid bacteria as biocontrol agents and the use of more accurate tools to prevent the growth of deteriorating species will contribute to the extension of fresh meat shelf-life without quality loss.
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Affiliation(s)
- Franco Segli
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Virginia Muñoz
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina.
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47
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Transcriptomic time-series analysis of cold- and heat-shock response in psychrotrophic lactic acid bacteria. BMC Genomics 2021; 22:28. [PMID: 33413101 PMCID: PMC7788899 DOI: 10.1186/s12864-020-07338-8] [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: 06/04/2020] [Accepted: 12/22/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Psychrotrophic lactic acid bacteria (LAB) species are the dominant species in the microbiota of cold-stored modified-atmosphere-packaged food products and are the main cause of food spoilage. Despite the importance of psychrotrophic LAB, their response to cold or heat has not been studied. Here, we studied the transcriptome-level cold- and heat-shock response of spoilage lactic acid bacteria with time-series RNA-seq for Le. gelidum, Lc. piscium, and P. oligofermentans at 0 °C, 4 °C, 14 °C, 25 °C, and 28 °C. RESULTS We observed that the cold-shock protein A (cspA) gene was the main cold-shock protein gene in all three species. Our results indicated that DEAD-box RNA helicase genes (cshA, cshB) also play a critical role in cold-shock response in psychrotrophic LAB. In addition, several RNase genes were involved in cold-shock response in Lc. piscium and P. oligofermentans. Moreover, gene network inference analysis provided candidate genes involved in cold-shock response. Ribosomal proteins, tRNA modification, rRNA modification, and ABC and efflux MFS transporter genes clustered with cold-shock response genes in all three species, indicating that these genes could be part of the cold-shock response machinery. Heat-shock treatment caused upregulation of Clp protease and chaperone genes in all three species. We identified transcription binding site motifs for heat-shock response genes in Le. gelidum and Lc. piscium. Finally, we showed that food spoilage-related genes were upregulated at cold temperatures. CONCLUSIONS The results of this study provide new insights on the cold- and heat-shock response of psychrotrophic LAB. In addition, candidate genes involved in cold- and heat-shock response predicted using gene network inference analysis could be used as targets for future studies.
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48
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Zhou C, Wang J, Li R, Ye K. High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110213] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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49
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The microbiology of beef steaks stored aerobically or anaerobically in vacuum pack films with different oxygen barrier properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100597] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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50
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Ponce J, Brooks JC, Legako JF. Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Volatile compounds, carbonyls, non-heme iron, and thiobarbituric acid reactive substances (TBARS) were measured in both raw and cooked beef samples to determine the effects of muscle and packaging type on beef flavor development. All paired strip loins and top sirloin butts were packaged under vacuum and aged for 14 d postmortem. After initial aging, all subprimals were fabricated to produce M. gluteus medius (GM) or M. longissimus lumborum (LL) steaks. At 14 d postmortem, steaks were randomly assigned to 1 of 5 package types: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2 [“HIOX”]), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6% N2 [“CO”]), rollstock (forming and non-forming films [“ROLL”]), vacuum packaging without retail display (“VAC”), and traditional overwrap (“OW”) remained under vacuum prior to retail display. Steaks were stored in darkness an additional 7 d prior to display. At 21 d postmortem, HIOX, OW, CO, and ROLL packages were displayed for 48 h under continuous fluorescent lighting, while VAC steaks remained in dark storage. Packaging and muscle type impacted (P < 0.05) quantities of multiple volatile flavor compounds, including alcohols, n-aldehydes, esters, furans, hydrocarbons, sulfur-containing compounds,and ketones in both raw and cooked samples. Volatile compounds related to lipid oxidation were more (P < 0.05) prominent in HIOX packaging. Package type (P < 0.05) and muscle (P < 0.05) had an impact on raw-steak TBARS, although package type did not influence (P > 0.05) cooked-steak TBARS. The GM possessed greater (P < 0.05) TBARS values than the LL in both raw and cooked samples. Package type had no effect (P > 0.05) on carbonyl and non-heme iron content although these analyses differed among muscles (P < 0.05), with the GM being greater (P < 0.05) than the LL. These results indicate that the development of lipid oxidation that occurs during storage and display was muscle and packaging specific. Therefore, to maintain flavor, quality packaging systems should be selected on a muscle-specific basis.
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