Norasak Kalchayanand, Mohammad Koohmaraie, Tommy L Wheeler
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引用次数: 0
Abstract
Vacuum packaging and storage at chilled temperatures are commonly used to prolong the shelf life of meat. Under these conditions, cold-tolerant facultatively anaerobic spoilage microorganisms not only can grow but the conditions are more favorable for their growth because these conditions eliminate competition from cold-tolerant aerobic microorganisms. The objective of this study was to identify bacteria that caused gas formation and accumulation in vacuum-packaged refrigerated fresh kosher ground beef as well as from processing plant environment samples. A total of 87 vacuum-packaged ground beef (∼454 g size) and 33 environmental samples were received from a kosher processing plant. The initial populations of aerobic bacteria (AB), psychrotrophic bacteria (PSYB), Enterobacteriaceae (EB) increased 0.58 to 1.09 log CFU/g, while the population of lactic acid (LAB) increased 3.18 log CFU/g after 5d at 2-4°C. After 5 d storage at 2-4°C, 34% of the packages exhibited gas accumulation. The accumulated gas reacted with lead acetate and formed a brown-black color indicating hydrogen sulfide (H2S) formation, and the ground beef had a slight off-odor. Lactococcus lactis, Enterobacter cloacae, and Klebsiella oxytoca were the most isolated from environmental samples. Based on the results from the present study, the potential bacteria responsible for gas accumulation and distention of the vacuum-packaged ground beef were Leuconostoc mesenteroides (LAB), Lactobacillus curvatus (LAB), and Serratia liquefaciens (EB). The bacterial strains isolated from 5 d storage distended packages after 5 d storage were dominantly LAB, while the bacterial strains isolated after 56 d storage were mainly EB. These results indicated that LAB are potentially responsible for gas formation that occurs early post-packaging.
期刊介绍：
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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