Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review
Braz. j. microbiol
;
42(1): 1-11, Jan.-Mar. 2011.
Article
in English
| LILACS
| ID: lil-571368
ABSTRACT
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
In Vitro Techniques
/
Food Contamination
/
Food Production
/
Polymerase Chain Reaction
/
Food Packaging
/
Clostridium
/
Culture Media
/
Meat Products
Type of study:
Diagnostic study
Language:
English
Journal:
Braz. j. microbiol
Journal subject:
Microbiology
Year:
2011
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade de São Paulo/BR
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