Abstract
| Language | English |
|---|---|
| Pages | 532-539 |
| Journal | Journal of Applied Microbiology |
| Volume | 108 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Feb 2010 |
Fingerprint
Cite this
}
The effect of storage temperature and inoculum level on the time of onset of `blown pack' spoilage. / Moschonas, G.; Bolton, D. J.; Sheridan, J. J.; McDowell, DA.
In: Journal of Applied Microbiology, Vol. 108, No. 2, 02.2010, p. 532-539.Research output: Contribution to journal › Article
TY - JOUR
T1 - The effect of storage temperature and inoculum level on the time of onset of `blown pack' spoilage
AU - Moschonas, G.
AU - Bolton, D. J.
AU - Sheridan, J. J.
AU - McDowell, DA
PY - 2010/2
Y1 - 2010/2
N2 - Aims: To examine the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage (BPS) caused by psychrotolerant bacteria in vacuum-packed (VP) meats.Methods and Results: Gas-producing species and strains (n = 11), recovered in our laboratory or reported as associated with BPS, were inoculated onto beef or lamb meat pieces at final levels of <10, 10, 102 and 103 CFU cm22122, VP and stored at 22121·5, 1 or 4°C. Six strains produced observable amounts of gas within 42 days and a further four strains produced gas within 100 days. BPS was observed earliest in VP meats inoculated with Clostridium estertheticum ssp. estertheticum at all inoculum levels/storage temperature combinations examined. Storage temperature and inoculum level significantly affected (P < 0·001 and P < 0·05 respectively) the onset of BPS in all cases.Conclusions: Controlling contamination levels and lowering the storage temperature delay the onset of BPS.Significance and Impact of the Study: The study demonstrates the positive effects of low contamination2013low temperature as control interventions preventing/delaying BPS in VP chilled meats and identifies some of the contaminants most likely to cause BPS in chilled stored VP meat products.
AB - Aims: To examine the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage (BPS) caused by psychrotolerant bacteria in vacuum-packed (VP) meats.Methods and Results: Gas-producing species and strains (n = 11), recovered in our laboratory or reported as associated with BPS, were inoculated onto beef or lamb meat pieces at final levels of <10, 10, 102 and 103 CFU cm22122, VP and stored at 22121·5, 1 or 4°C. Six strains produced observable amounts of gas within 42 days and a further four strains produced gas within 100 days. BPS was observed earliest in VP meats inoculated with Clostridium estertheticum ssp. estertheticum at all inoculum levels/storage temperature combinations examined. Storage temperature and inoculum level significantly affected (P < 0·001 and P < 0·05 respectively) the onset of BPS in all cases.Conclusions: Controlling contamination levels and lowering the storage temperature delay the onset of BPS.Significance and Impact of the Study: The study demonstrates the positive effects of low contamination2013low temperature as control interventions preventing/delaying BPS in VP chilled meats and identifies some of the contaminants most likely to cause BPS in chilled stored VP meat products.
U2 - 10.1111/j.1365-2672.2009.04455.x
DO - 10.1111/j.1365-2672.2009.04455.x
M3 - Article
VL - 108
SP - 532
EP - 539
JO - Journal of Applied Microbiology
T2 - Journal of Applied Microbiology
JF - Journal of Applied Microbiology
SN - 1364-5072
IS - 2
ER -