The effect of storage temperature and inoculum level on the time of onset of `blown pack' spoilage

G. Moschonas, D. J. Bolton, J. J. Sheridan, DA McDowell

    Research output: Contribution to journalArticle

    19 Citations (Scopus)

    Abstract

    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.
    LanguageEnglish
    Pages532-539
    JournalJournal of Applied Microbiology
    Volume108
    Issue number2
    DOIs
    Publication statusPublished - Feb 2010

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    spoilage
    storage temperature
    inoculum
    gases
    Clostridium estertheticum
    chilled meats
    meat
    lamb meat
    meat products
    beef
    bacteria
    temperature

    Cite this

    Moschonas, G. ; Bolton, D. J. ; Sheridan, J. J. ; McDowell, DA. / The effect of storage temperature and inoculum level on the time of onset of `blown pack' spoilage. In: Journal of Applied Microbiology. 2010 ; Vol. 108, No. 2. pp. 532-539.
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    abstract = "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.",
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    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 journalArticle

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    AU - McDowell, DA

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    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.

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