Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions

2005 ◽  
Vol 22 (6) ◽  
pp. 505-512 ◽  
Author(s):  
M.E. Cayré ◽  
O. Garro ◽  
G. Vignolo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Gas Permeability ◽  
Packaging Film ◽  
Brochothrix Thermosphacta ◽  
Cooked Meat

Changes in Microbial Parameters and Gas Composition During Modified Atmosphere Storage of Fresh Pork Loin Cuts

1991 ◽  
Vol 54 (10) ◽  
pp. 778-783 ◽  
Author(s):  
LYNN M. MCMULLEN ◽  
MICHAEL E. STILES
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Life ◽  
Microbial Load ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Brochothrix Thermosphacta ◽  
Pork Loin ◽  
Atmosphere Storage ◽  
Storage Temperatures

The storage life of modified atmosphere packaged pork loin cuts in 40% CO2 and 60% N2 was determined at −1, 4.4, and 10°C in three packaging films with oxygen transmission rates (OTR) of 0.0, 12.6, and 26.5 ml/m2/24 h at 23°C, 0% relative humidity and 1 atm pressure. The pork loin cuts were “commercially” or “aseptically” prepared. Gas atmosphere of the packages, microbial load, and pH were monitored throughout storage. The principal factor influencing change in the headspace gases under the conditions of these studies was gas transmission through the packaging film. A 100-fold difference in initial microbial load between commercially and aseptically prepared meat cuts resulted in a 2-week difference in storage life at both −1 and 4.4°C. Spoilage at each of the three storage temperatures could be attributed to the growth of different groups of bacteria and was influenced by package type. At −1°C, Brochothrix thermosphacta was the predominating microflora of samples stored in plastic film with an OTR of 26.5; lactic acid bacteria predominated on samples stored in foil packs with 0.0 and 12.6 OTR. At 4.4°C, lactic acid bacteria predominated, and at 10°C, Enterobacteriaceae predominated, regardless of packaging film. Under commercial packaging conditions in foil laminate packages with 0.0 or 12.6 OTR, storage life of pork cuts was 5 or 8 weeks at 4.4 or −1°C, respectively. This result was not definitive because of a difference among replicates. Samples in replicate 2 had a reduced storage life at each of the three storage temperatures.

Autoinducer-2–like Activity in Lactic Acid Bacteria Isolated from Minced Beef Packaged under Modified Atmospheres

2011 ◽  
Vol 74 (4) ◽  
pp. 631-635 ◽  
Author(s):  
VASILIKI A. BLANA ◽  
AGAPI I. DOULGERAKI ◽  
GEORGE-JOHN E. NYCHAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Modified Atmospheres ◽  
Autoinducer 2 ◽  
Meat Spoilage ◽  
Minced Beef ◽  
Biosensor Strain

Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from minced beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)–like activity under certain growth conditions. Cell-free meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2–like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1−, sensor 2+) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2–like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2–like activity. The AI-2–like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C and at the initial and middle stages of storage at chill temperatures (0 and 5°C). The tested CFME samples displayed low AI-2–like activity and inhibited AI-2 activity regardless of the indigenous bacterial populations. The LAB isolated during meat spoilage exhibited AI-2–like activity, whereas the LAB strains retrieved depended on storage time and temperature. The production of AI-2–like molecules may affect the dominance of different bacterial strains during storage. The results provide a basis for further research concerning the effect of storage temperature on the expression of genes encoding AI-2 activity and on the diversity of the ephemeral bacterial population.

scholarly journals Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria

1990 ◽  
Vol 53 (9) ◽  
pp. 793-794 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
PIA M. MÄKELÄ ◽  
HANNU L. SUOMINEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Temperature ◽  
Meat Products ◽  
Maximum Growth ◽  
Meat Processing ◽  
Continuous Growth ◽  
Maximum Growth Temperature ◽  
Processing Plants ◽  
Cooked Meat

The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator GradiplateR W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below −1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6–39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.

scholarly journals Microbiological Condition of Retail Beef Steaks: A Canadian Survey

2018 ◽  
Vol 7 (4) ◽  
pp. 1 ◽  
Author(s):  
Xianqin Yang ◽  
Julia Devos ◽  
Hui Wang ◽  
Mark Klassen
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Quality ◽  
Indicator Organisms ◽  
Mean Values ◽  
E Coli ◽  
Upper Limit ◽  
Brochothrix Thermosphacta ◽  
Beef Steaks

The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (ECO). The overall mean values (log CFU/100 cm2) were 5.17±1.29, 4.92±1.36, 4.79±1.42, 3.26±1.49, 2.34±1.88, and 0.80±1.05 for AER, PSY, LAB, PSE, BRO, and COL, respectively. ECO were not recovered from 87.3% of the steaks and when there was recovery, the numbers were mostly ≤ 1 log CFU/100 cm2. Strong correlation was found between the log numbers of AER and PSY, of AER and LAB, and of PSY and LAB, while the correlation between the log numbers of COL and ECO was weak. The numbers of COL and ECO from different groups of steak types or from different cities were not substantially different. Of the four types of steaks, IR had the lowest median values for AER, PSY, LAB, PSE and BRO, followed by CR. The microbiological condition of retail beef steaks in this survey was on par with that in the previous one, with very low numbers of generic E. coli being recovered from very few steaks and the indicators for microbial quality being at numbers much lower than the upper limit for shelf life of beef.

Effect of Single or Sequential Hot Water and Lactic Acid Decontamination Treatments on the Survival and Growth of Listeria monocytogenes and Spoilage Microflora during Aerobic Storage of Fresh Beef at 4, 10, and 25°C

2004 ◽  
Vol 67 (12) ◽  
pp. 2703-2711 ◽  
Author(s):  
KONSTANTINOS P. KOUTSOUMANIS ◽  
LAURA V. ASHTON ◽  
IFIGENIA GEORNARAS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Hot Water ◽  
Microbial Profile ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Survival And Growth ◽  
Spoilage Microflora ◽  
Storage Temperatures

The survival and growth of Listeria monocytogenes and spoilage microflora during storage of fresh beef subjected to different decontamination treatments was studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot water (HW; 75°C), 2% lactic acid (LA; 55°C), hot water followed by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then stored aerobically at 4, 10, and 25°C for 25, 17, and 5 days, respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the pathogen grew at higher rates in HW than in control samples at all storage temperatures. Acid decontamination treatments (LA, HW-LA, and LA-HW) resulted in a weaker inhibition of L. monocytogenes (P < 0.05) at 25°C than at 4 and 10°C. In general, the order of effectiveness of treatments was HW-LA > LA > LA-HW > HW > control at all storage temperatures tested. In untreated samples, the spoilage microflora was dominated by pseudomonads, while lactic acid bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during storage. Brochothrix thermosphacta was detected periodically in only a limited number of samples. Although decontamination with HW did not affect the above spoilage microbial profile, acid treatments shifted the predominant microflora in the direction of yeasts and gram-positive bacteria (lactic acid bacteria). Overall, the results of the present study indicate that decontamination with LA and combinations of LA and HW could limit growth of L. monocytogenes and inhibit pseudomonads, which are the main spoilage bacteria of fresh beef stored under aerobic conditions. However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control.

scholarly journals Effect of Various Sugars on the Swelling Spoilage of Cooked Meat Products Caused by Heterofermentative Lactic Acid Bacteria.

1997 ◽  
Vol 44 (12) ◽  
pp. 855-861 ◽  
Author(s):  
Takashi SAMESHIMA ◽  
Kazuko TAKESHITA ◽  
Masanobu AKIMOTO ◽  
Hiroyuki YAMANAKA ◽  
Tameo MIKI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

scholarly journals THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT

2018 ◽  
Vol 11 (13) ◽  
pp. 84
Author(s):  
Yuni Trisnawita ◽  
Jansen Silalahi ◽  
Siti Morin Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Storage Condition ◽  
Significant Loss ◽  
Viability Test ◽  
Probiotic Product ◽  
De Man

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide

1993 ◽  
Vol 56 (8) ◽  
pp. 689-693 ◽  
Author(s):  
G. G. GREER ◽  
B. D. DILTS ◽  
L. E. JEREMIAH
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Aerobic Growth ◽  
Aerobic Conditions ◽  
Controlled Atmospheres ◽  
Brochothrix Thermosphacta ◽  
Retail Display

The effects of prolonged, anoxic storage, under CO2 at −1.5°C, upon the bacteriology and case life of pork on its subsequent transfer to the aerobic conditions of simulated retail display at 8°C was examined. Brochothrix thermosphacta, lactic acid bacteria, enterics, and pseudomonads were enumerated. Panel scores for odor and appearance acceptability were used to quantify retail case life. Lactic acid bacteria were the only bacteria found during loin storage in CO2 for up to 24 weeks. Those organisms reached maximum number of 107 CFU/cm2 within 9 weeks. The number of lactic acid bacteria initially found on the freshly cut surfaces of loin chops increased linearly during the first 9 weeks of loin storage in CO2. Thereafter, they continued to grow on the chops and dominated the spoilage flora during retail display. The pseudomonads grew rapidly and emerged as the next most numerous organism, while B. thermosphacta and enterics showed only limited aerobic growth. The acceptability of pork chop appearance and odor was adversely affected by loin storage time. Each 6-week interval of loin storage produced a 1 d reduction in case life. Should controlled atmospheres be a practicable means of meat distribution to the retail marketplace, efforts will be necessary to assure a maximum case life after their removal from preservative packagings.

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