Enumeration of Meatborne Spoilage Bacteria with Hydrophobic Grid Membrane Filtration†

1997 ◽  
Vol 60 (11) ◽  
pp. 1388-1390 ◽  
Author(s):  
G. GORDON GREER ◽  
BRYAN D. DILTS
Keyword(s):  
Membrane Filtration ◽  
Pseudomonas Sp ◽  
Bacterial Group ◽  
Psychrotrophic Bacteria ◽  
Lactobacillus Sake ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Plate Counts ◽  
Conventional Plate ◽  
Escherichia Coli B

Hydrophobic grid membrane filtration (HGMF) was investigated as an alternative to conventional plate counts for enumerating spoilage bacteria recovered from raw beef. The HGMF method was compared to conventional procedures for the selective enumeration of total psychrotrophic bacteria, pseudomonads, total Enterobacteriaceae. Brochothrix thermosphacta, and lactic acid bacteria. Bacteria were recovered both from beef which had been artificially inoculated with identified strains and from naturally contaminated beef from a commercial abattoir. There were no significant differences (P > 0.05) in numbers of any bacterial group recovered from naturally contaminated beef using HGMF procedures when compared to conventional plating on selective media. The recoveries of the total psychrotrophic population, Escherichia coli. B. thermosphacta, and Lactobacillus sake inoculated onto meat were unaffected by the enumeration procedure (P > 0.05). However, the populations of Pseudomonas sp. recovered from inoculated beef by a HGMF procedure were 0.8 log cycles lower (P < 0.05) when compared to the conventional spread plate procedure.

Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria

1997 ◽  
Vol 60 (3) ◽  
pp. 246-253 ◽  
Author(s):  
BLAISE OUATTARA ◽  
RONALD E. SIMARD ◽  
RICHARD A. HOLLEY ◽  
GABRIEL J.-P. PIETTE ◽  
ANDRÉ BÉGIN
Keyword(s):  
Organic Acids ◽  
Inhibitory Effect ◽  
Growth Media ◽  
Lactobacillus Curvatus ◽  
Lactobacillus Sake ◽  
Meat Spoilage ◽  
Low Concentrations ◽  
Spoilage Bacteria ◽  
Carnobacterium Piscicola ◽  
Brochothrix Thermosphacta

The relative ability of acetic, benzoic, citric, lactic, propionic, and sorbic acids to inhibit the growth of six common meat spoilage bacteria (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, Lactobacillus sake, Pseudomonas fiuorescens, and Serratia liquefaciens) was compared under otherwise optimum conditions (BHI or MRS broths; 20°C). Because of their low solubility in the growth media, benzoic and sorbic acids could only be used in low concentrations (below 0.15% [wt/vol]) and did not efficiently inhibit bacterial growth. All other acids totally inhibited growth at concentrations ranging from 0.1 % to 1% (wt/vol). On a weight basis, acetic acid was found to be the most inhibitory, followed by propionic. lactic, and citric acid, while the order of efficiency was reversed (citric> lactic> propionic> acetic) when the acid concentrations were expressed on a molar basis or when the acid effectiveness was evaluated relative to the concentration of undissociated molecules. Overall, the lactobacilli were the bacteria most resistant to the action of organic acids, followed by P. fiuorescens and S. liquefaciens, while B. thermosphacta and C. piscicola were considerably more sensitive.

Spoilage and Safety Characteristics of Ground Beef Treated with Lactic Acid Bacteria

2009 ◽  
Vol 72 (11) ◽  
pp. 2278-2283 ◽  
Author(s):  
A. R. HOYLE ◽  
J. C. BROOKS ◽  
L. D. THOMPSON ◽  
W. PALMORE ◽  
T. P. STEPHENS ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Dose Titration ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Plate Counts ◽  
Yeasts And Molds

Lactic acid bacteria (LAB) can decrease numbers of Escherichia coli O157:H7 and Salmonella in ground beef during storage. Two dose-titration studies were conducted in ground beef to determine dose levels of LAB needed to inhibit the pathogens. A second study evaluated whether LAB masked changes typically associated with the spoilage of ground beef displayed under refrigerated (0°C) or abusive (10°C) temperatures packaged in both traditional overwrap (TOP) and modified atmosphere packaging (MAP; 80% O2–20% CO2). Microbial analyses were conducted to determine spoilage endpoints and pathogen reduction. In the dose-titration study, Salmonella was reduced by 3 log cycles at all doses (106,107, and 108 LAB per g) after 3 days of storage and was eliminated after 5 days of storage. E. coli O157:H7 was reduced by 2 log cycles at all dosages after 3 days of storage and by 3 log cycles after 5 days of storage. In the spoilage studies, as expected, total aerobic plate counts and LAB populations in LAB-inoculated samples were higher than the controls initially, but the counts were similar near the end of the study. While total spoilage bacteria generally increased over time, very few differences existed between treatments stored at 0°C and 10°C in coliforms , Brochothrix thermosphacta, yeasts and molds, and Pseudomonas spp. counts for both the TOP and MAP samples. We conclude that LAB could potentially be added to ground beef in TOP and MAP as a processing intervention for E. coli O157:H7 and Salmonella without masking microbial spoilage characteristics.

scholarly journals Effects of Camu-Camu (Myrciaria dubia) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and Salmonella enterica Subsp. enterica Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Jorge Luiz da Silva ◽  
Vasco Cadavez ◽  
José M. Lorenzo ◽  
Eduardo Eustáquio de Souza Figueiredo ◽  
Ursula Gonzales-Barron
Keyword(s):  
Ground Beef ◽  
Treated Group ◽  
B Value ◽  
Kinetics Parameters ◽  
Psychrotrophic Bacteria ◽  
Color Changes ◽  
A Value ◽  
Spoilage Bacteria ◽  
Serovar Typhimurium ◽  
And Control

This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5 °C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1. No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1) compared to the control (1.21 log CFU·day−1). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p < 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.

Bacteriology and Storage Life of Moisture-Enhanced Pork

2003 ◽  
Vol 66 (2) ◽  
pp. 293-299 ◽  
Author(s):  
VALERIE M. BOHAYCHUK ◽  
G. GORDON GREER
Keyword(s):  
Bacterial Contamination ◽  
Lemon Juice ◽  
Storage Life ◽  
Bacterial Populations ◽  
Psychrotrophic Bacteria ◽  
Injection Process ◽  
Spoilage Bacteria ◽  
The Impact ◽  
And Storage ◽  
Brine Injection

This study was undertaken to determine the impact of the moisture enhancement process on the bacterial contamination and storage life of vacuum-packaged pork loins. Bone-in and boneless pork loins injected with brine (sodium chloride, sodium phosphate, lemon juice) were obtained from a commercial processing facility and stored for 5 weeks in vacuum packaging at 2 and 5°C. At weekly intervals, samples were excised to determine numbers of spoilage bacteria and pathogens. The loins were subjectively evaluated by a sensory panel to quantify appearance and odor acceptability. Moisture-enhanced loins were initially contaminated with a population of psychrotrophic bacteria that was approximately 2 log units higher than that for noninjected boneless loins. This difference was largely due to contamination by larger numbers of pseudomonads in the brine-injected loins. There were no significant differences in the initial numbers of lactic acid bacteria, Enterobacteriaceae, or Brochothrix thermosphacta. Similar trends in spoilage bacterial populations were observed for moisture-enhanced loins with bones, but Enterobacteriaceae counts were also found to be approximately 1 log unit higher for the injected product. Brine-injected loins generally had larger bacterial numbers at each storage time, but there were no consistent injection treatment effects on bacterial growth. Brine injection did not affect color or odor deterioration, and the storage life for vacuum-packaged loins was the same as that for noninjected controls. The incidence of Listeria monocytogenes was 21% for control loins and 27% for moisture-enhanced loins. Although the brine injection process resulted in an increase in bacterial contamination, there was no evidence that this contamination would affect the storage life of vacuum-packaged loins, and further research is necessary to determine the significance of the increased incidence of L. monocytogenes.

BACTERIAL COUNTS OF RAW MILK AND FLAVOR OF THE MILK AFTER PASTEURIZATION AND STORAGE

1972 ◽  
Vol 35 (4) ◽  
pp. 203-206 ◽  
Author(s):  
G. B. Patel ◽  
G. Blankenagel
Keyword(s):  
Raw Milk ◽  
Bacterial Counts ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Standard Plate ◽  
Plate Counts ◽  
Subsequent Storage ◽  
And Storage ◽  
Common Defect

A total of 216 raw milk samples with a variety of Standard Plate Counts and psychrotrophic bacteria counts were laboratory-pasteurized, stored at 7 C, and then evaluated for flavor after 1 and 2 weeks. Results showed that milk with counts of &gt;1,000,000/ml before heating frequently developed objectionable flavors after pasteurization and subsequent storage. The most common defect was a bitter flavor which appeared within 2 weeks after pasteurization in nearly all samples which as raw milk had counts exceeding 10,000,000/ml. This off-flavor developed in spite of small numbers of organisms in the pasteurized product and in the absence of post-pasteurization contamination.

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 &lt; 0.05) at 25°C than at 4 and 10°C. In general, the order of effectiveness of treatments was HW-LA &gt; LA &gt; LA-HW &gt; HW &gt; 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.

Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp (Carassius auratus)

2019 ◽  
Vol 82 (8) ◽  
pp. 1283-1291 ◽  
Author(s):  
HECHAO DU ◽  
XIUXIU LI ◽  
ZHAOXIN LU ◽  
XIAOMEI BIE ◽  
HAIZHEN ZHAO ◽  
...  
Keyword(s):  
High Throughput ◽  
High Throughput Sequencing ◽  
Crucian Carp ◽  
Thiobarbituric Acid ◽  
Commercial Application ◽  
Operational Taxonomic Units ◽  
Spoilage Bacteria ◽  
Plate Counts ◽  
Natural Preservatives ◽  
Control Samples

ABSTRACT The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.

scholarly journals Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO2 Packaging on the Spoilage Microflora of Fish

2000 ◽  
Vol 66 (8) ◽  
pp. 3528-3534 ◽  
Author(s):  
Konstantinos P. Koutsoumanis ◽  
Petros S. Taoukis ◽  
Eleftherios H. Drosinos ◽  
George-John E. Nychas
Keyword(s):  
Growth Rates ◽  
Modified Atmosphere Packaging ◽  
Energy Parameter ◽  
Effect Of Temperature ◽  
Arrhenius Model ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Natural Microflora ◽  
Spoilage Microflora ◽  
Mediterranean Fish

ABSTRACT The temperature behavior of the natural microflora on the Mediterranean fish red mullet (Mullus barbatus) was examined as a case study. The growth of the spoilage bacteriaPseudomonas spp., Shewanella putrefaciens,Brochothrix thermosphacta, and lactic acid bacteria was modeled as a function of temperature and the concentration of carbon dioxide in modified atmosphere packaging. Combined models were developed and comparatively assessed based on polynomial, Belehradek, and Arrhenius equations. The activation energy parameter of the Arrhenius model, EA , was independent of the packaging atmosphere and ranged from 75 to 85 kJ/mol for the different bacteria, whereas the preexponential constant decreased exponentially with the packaging CO2 concentration. We evaluated the applicability of the models developed by using experimental bacterial growth rates obtained from 42 independent experiments performed with three Mediterranean fish species and growth rates predicted from the models under the same temperature and packaging conditions. The accuracy factor and bias factor were used as statistical tools for evaluation, and the developed Arrhenius model and the Belehradek model were judged satisfactory overall.

scholarly journals Assessment of bacterial pathogens on edible macroalgae in coastal waters

2019 ◽  
Vol 32 (1) ◽  
pp. 683-696
Author(s):  
Olivia N. Barberi ◽  
Carrie J. Byron ◽  
Kristin M. Burkholder ◽  
Adam T. St. Gelais ◽  
Alicia K. Williams
Keyword(s):  
Foodborne Pathogens ◽  
Best Management Practices ◽  
Coastal Waters ◽  
Membrane Filtration ◽  
Management Practices ◽  
Bacterial Pathogens ◽  
Anthropogenic Sources ◽  
Saccharina Latissima ◽  
Human Consumption ◽  
Plate Counts

AbstractIn the Northeast USA, the aquaculture of macroalgae is a rapidly growing industry. Within this region, there are no established regulations for farm siting or methods of pathogen detection on macroalgae cultivated or harvested for human consumption. Bacterial pathogens from natural and anthropogenic sources may persist in coastal waters and can potentially contaminate macroalgae. During the winter growing season, sugar kelp Saccharina latissima and adjacent water were sampled from three sites of kelp aquaculture located in adjacent bays of ME, USA. Membrane filtration onto selective media detected Escherichia coli, Vibrio parahaemolyticus, and Vibrio alginolyticus in kelp and water samples at all sites, however plate counts were very low. The foodborne pathogens Salmonella enterica ser. Typhimurium, V. parahaemolyticus, and enterohemorrhagic E. coli O157:H7 were detected on enriched kelp samples from 83%, 78%, and 56% of sampling events, respectively, using molecular methods. Even with low bacterial levels, this frequency of detection confirms the risk of foodborne pathogens present on kelp and recommends the development of best management practices to control microbial growth during kelp harvest and processing. Bacterial plate counts from kelp samples often varied from those of water, indicating the importance of sampling the kelp directly, and that the association between bacterial pathogens on kelp and in the surrounding water should be further investigated. This study provides the first food safety assessment of sea vegetables in this region with the goal of providing data to enable the expansion of its industry.

Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and Thawing

1982 ◽  
Vol 45 (1) ◽  
pp. 63-73 ◽  
Author(s):  
M. O. HANNA ◽  
G. C. SMITH ◽  
J. W. SAVELL ◽  
F. K. McKEITH ◽  
C. VANDERZANT
Keyword(s):  
Major Part ◽  
Frozen Storage ◽  
Microbial Flora ◽  
Pseudomonas Sp ◽  
Freezing And Thawing ◽  
Coryneform Bacteria ◽  
Plate Counts

Aerobic plate counts (APC) of livers, kidneys and hearts obtained from beef, pork and lamb soon after slaughter were nearly always &lt;104 and often &lt;103 per cm2. Differences in APC of different sites of the same liver, kidney or heart, within each species, were not significant (P&gt;0.05). APC of livers, kidneys and hearts from pork and lamb after storage for 1, 3 or 5 days at 2 C were not significantly different (P&gt;0.05) from those at day 0. APC of beef livers, kidneys and hearts after 5 days at 2 C differed significantly (P&lt;0.05) from those at day 0, 1 and 3. Temperature abuse of fresh organs for 6–12 h at 30 C before freezing caused major increases in count. Frozen storage of livers, kidneys and hearts (4 days at −20 C) did not cause significant changes in APC. The initial microbial flora of fresh livers, kidneys and hearts was varied with coryneform bacteria and Micrococcus sp. often constituting a major part (&gt;25%) of the microbial flora. After storage for 5 days at 2 C, Pseudomonas sp. more often became a major part of the microbial flora of liver samples. Frozen storage for 4 days at −20 C did not change the microbial flora of beef samples greatly; in pork and lamb, coryneform bacteria more frequently became a major part of the microbial flora after freezing. Changes in pH of livers, kidneys and hearts during storage for 5 days at 2 C were small.

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