Gas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef

Summary This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum‐packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abatto...

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Bibliographic Details
Published in:International journal of food science & technology 2012-08, Vol.47 (8), p.1750-1756
Main Authors: Chaves, Rafael D., Silva, Alessandra R., Sant'Ana, Anderson S., Campana, Felippe B., Massaguer, Pilar R.
Format: Article
Language:English
Subjects:
Bacteria
Beef
Beef spoilage
Biological and medical sciences
blown pack
Enterobacteriaceae
Food contamination & poisoning
Food industries
Food microbiology
Food packaging
Food science
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
lactic acid bacteria
vacuum-packaged meat
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Summary:Summary This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum‐packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abattoir samples. The potential of isolates to cause ‘blown pack’ spoilage of vacuum‐packaged beef stored at chilled temperature (4 °C) and abuse temperature (15 °C) was investigated. Populations of lactic acid bacteria in exudate of spoiled and nonspoiled samples were not significantly different (P > 0.05), whereas the number of lactic acid bacteria on the surface was significantly higher (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2012.03030.x