scholarly journals Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

2020 ◽  
Vol 11 ◽  
Author(s):  
Emilie Cauchie ◽  
Laurent Delhalle ◽  
Ghislain Baré ◽  
Assia Tahiri ◽  
Bernard Taminiau ◽  
...  
Keyword(s):  
Pseudomonas Spp ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Pork Samples

Οικολογία και ταυτοποίηση των αλλοιογόνων μικροοργανισμών των ιχθύων Sparus aurata, Boops boops και Oreochromis niloticus

2002 ◽  
Author(s):  
Πασχαλίτσα Τρυφινοπούλου
Keyword(s):  
Serratia Marcescens ◽  
Lactobacillus Plantarum ◽  
Oreochromis Niloticus ◽  
Sparus Aurata ◽  
Proteus Vulgaris ◽  
Pseudomonas Spp ◽  
Carnobacterium Piscicola ◽  
Brochothrix Thermosphacta ◽  
Boops Boops

Η εντατική αλίευση και η ανάπτυξη των υδατοκαλλιεργειών έχει ως αποτέλεσμα την ανάπτυξη της παραγωγής των ιχθύων. Ως επακόλουθο ζήτημα της εμπορίας τους, τίθεται η διασφάλιση της ποιότητας των προϊόντων αυτών. Για την επίτευξη του σκοπού αυτού, χρειάζεται να βελτιώσουμε τόσο την εφαρμογή των κανόνων υγιεινής, των μεθόδων συντήρησης και διανομής όσο και τη γνώση μας για την ποιότητα των ιχθύων. Είναι γνωστό ότι οι ιχθύες είναι ευαλλοίωτα προϊόντα και η αλλοίωσή τους οφείλεται κατά κύριο λόγο στη δράση της μικροβιακής χλωρίδας που φέρουν. Σε μελέτες που έχουν πραγματοποιηθεί έχουν διαπιστωθεί διαφορές στη σύνθεση της μικροβιακής χλωρίδας των ιχθύων της εύκρατης ζώνης, τόσο για τους ιχθύες που συντηρούνται σε αερόβιες όσο και σε τροποποιημένες ατμόσφαιρες συσκευασίας. Εκτεταμένη μελέτη της σύνθεσης της μικροβιακής χλωρίδας των ιχθύων μεσογειακής προέλευσης, δεν έχει αναφερθεί έως τώρα στη βιβλιογραφία (Κεφάλαιο 1).Για την επίτευξη του σκοπού αυτού μελετήθηκε η σύνθεση και μεταβολή της μικροβιακής χλωρίδας σε τρία διαφορετικά είδη ιχθύων Sparus aurata, Boops boops και Oreochromis niloticus, με οικονομική σημασία για την Ελληνική οικονομία (Κεφάλαιο 2). Η επίδραση των συνθηκών συντήρησης είχε ως αποτέλεσμα τη μεταβολή της σύνθεσης της μικροβιακής χλωρίδας. Ειδικότερα παρατηρήθηκε μεγαλύτερη διάρκεια ζωής για τους ιχθύες που συντηρήθηκαν σε τροποποιημένη ατμόσφαιρα συσκευασίας. Η κυρίαρχη μικροχλωρίδα των ιχθύων αυτών αποτελούνταν κυρίως από τους θετικούς κατά Gram μικροοργανισμούς (Br. thermosphacta, γαλακτικά βακτήρια) ενώ μικρότερη ήταν η συμμετοχή της Sh. putrefaciens. Σε αντίθεση με την αερόβια συντήρηση των ιχθύων όπου οι αρνητικοί κατά Gram μικροοργανισμοί Pseudomonas spp. και Sh. putrefaciens ήταν οι κυρίαρχοι μικροοργανισμοί. Ανεξάρτητα από την αέρια σύνθεση της συσκευασίας σε θερμοκρασία συντήρησης 20 °C, οι Pseudomonas spp., Sh. putrefaciens και τα Enterobacteriaceae, ήταν οι κυρίαρχοι μικροοργανισμοί.Διαφορές παρατηρήθηκαν τόσο στις ομάδες των μικροοργανισμών (οικογένειες, γένη) όσο και στα ιδιαίτερα είδη που σχετίσθηκαν με την αλλοίωση των ιχθύων (Κεφάλαιο 3). Τα Ps lundensis και Ps. fluorescens ήταν τα είδη που απαντήθηκαν περισσότερο μεταξύ του πληθυσμού των Pseudomonas. Τα δύο αυτά είδη συσχετίσθηκαν τόσο με τη σύνθεση της αρχικής όσο και της τελικής μικροβιακής χλωρίδας των ιχθύων που συντηρήθηκαν αερόβια σε θερμοκρασία 0 και 10 °C. Μεταξύ των μικροοργανισμών της Sh. putrefaciens, αναγνωρίσθηκαν τρεις υποομάδες που όμως δεν συσχετίσθηκαν περαιτέρω με τις συνθήκες συντήρησης. Οι υποομάδες αυτές είναι δυνατό να διαχωριστούν με τη μέθοδο της ηλεκτροφόρεσης αλλά και βάση των φαινοτυπικών τους χαρακτηριστικών.Τα Proteus vulgaris/mirabilis, Morgane lia morganii, Providencia spp., Serratia marcescens και Enterobacter spp., ήταν τα είδη των Enterobacteriaceae, ανεξάρτητα από τις συνθήκες συντήρησης. Οι μικροοργανισμοί που χαρακτηρίσθηκαν ως Brochothrix thermosphacta συνέθεσαν μία ομογενή ομάδα που είχε τα τυπικά χαρακτηριστικά του στελέχους αναφοράς. To Carnobacterium piscicola και ο Lactobacillus plantarum, ήταν τα κυριότερα είδη των γαλακτικών βακτηρίων, ενώ οι ζύμες σε όλες τις συνθήκες συντήρησης που εξετάσθηκαν, αποτελούσαν μικρό μέρος της σύνθεσης της μικροβιακής χλωρίδας.Τέλος μελετήθηκε η συμπεριφορά των Pseudomonas spp., Sh. putrefaciens, και Br. thermosphacta σε μόνο και συνδυασμένες καλλιέργειες, σε πρότυπα τρόφιμα (Κεφάλαιο 4). Ο ρυθμός ανάπτυξης και τα μεταβολικά προϊόντα ήταν τα επιμέρους θέματα της μελέτης. Η ανάπτυξη των Pseudomonas spp., συσχετίσθηκε με την μείωση της συγκέντρωσης της γλυκόζης, και του γαλακτικού οξέος, την ανάπτυξη των α-αμινομάδων και την ανάπτυξη της τιμής του pH. Στα δείγματα που ενοφθαλμίστηκαν με τα στελέχη της Sh. putrefaciens, η παραγωγή του μυρμηγκικού οξέος και ενός άγνωστου οργανικού οξέος, ήταν οι σημαντικότερες παρατηρήσεις. Αντίστοιχα, στα δείγματα που ενοφθαλμίστηκαν με τον Br. thermosphacta, η τιμή του pH και η συγκέντρωση του γαλακτικού οξέος μεταβλήθηκαν λιγότερο από ότι στα άλλα δείγματα. Η ισταμίνη και η πουτρεσκίνη θα μπορούσαν να χρησιμοποιηθούν ως δείκτες ποιότητας των ιχθύων, ενώ η τριμεθυλαμίνη όχι αφού δεν ανιχνεύθηκε σε κανένα από τα εξεταζόμενα δείγματα.

Microbiota of regular sodium and sodium-reduced ready-to-eat meat products obtained from the retail market

2015 ◽  
Vol 61 (2) ◽  
pp. 150-154 ◽  
Author(s):  
Petr Miller ◽  
Xiaoji Liu ◽  
Lynn M. McMullen
Keyword(s):  
Meat Products ◽  
Sodium Content ◽  
Retail Market ◽  
Bacterial Isolates ◽  
Low Sodium ◽  
Reduced Products ◽  
Culture Independent ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Culture Dependent

The aim of this study was to assess the influence of sodium content on the microbiota on the surface of ready-to-eat (RTE) meat products purchased from the retail market in Canada. Products, including sliced and sausage-type deli meats, were analysed with culture-dependent and culture-independent methods. Bacteria were identified from 23 brands of products from different meat processors with claims of sodium content ranging from 390 to 1200 mg per 100 g of product. Out of 150 bacterial isolates, the most common were identified as Leuconostoc gelidum, Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Leuconostoc gasicomitatum. Vacuum-packaged RTE deli sliced meat products had the largest population of bacteria. Leuconostocci were the most common isolates in this group of products, while carnobacteria were prevalent on products with moderate loads of bacteria. A higher incidence of carnobacteria and lower incidence of B. thermosphacta were detected on sodium-reduced products. Simpson’s and Shannon–Wiener indices showed that low sodium products (25%–50% less sodium) had an overall higher bacterial diversity. This was also observed when individual low sodium products were compared with their regular sodium counterpart.

scholarly journals Draft Genome Sequences of Nine Strains of Brochothrix thermosphacta, Carnobacterium divergens, Lactobacillus algidus, Lactobacillus fuchuensis, Lactococcus piscium, Leuconostoc gelidum subsp. gasicomitatum, Pseudomonas lundensis, and Weissella viridescens, a Collection of Psychrotrophic Species Involved in Meat and Seafood Spoilage

2018 ◽  
Vol 6 (24) ◽  
Author(s):  
Simon Poirier ◽  
Gwendoline Coeuret ◽  
Marie-Christine Champomier-Vergès ◽  
Stéphane Chaillou
Keyword(s):  
Draft Genome ◽  
Meat Products ◽  
Genome Sequences ◽  
Genomic Knowledge ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Carnobacterium Divergens

ABSTRACT In this study, we present the draft genome sequences of nine strains from various psychrotrophic species identified in meat products and being recognized as important emerging food spoilers. Many of these species have only one or few strains being sequenced, and this work will contribute to the improvement of the overall genomic knowledge about them.

Microbial Flora of Normal and High pH Beef Stored at 4 C in Different Gas Environments

1981 ◽  
Vol 44 (11) ◽  
pp. 866-869 ◽  
Author(s):  
INGER ERICHSEN ◽  
GÖRAN MOLIN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Microbial Flora ◽  
Gas Mixture ◽  
High Ph ◽  
Pseudomonas Spp ◽  
Brochothrix Thermosphacta

Beef of high pH (6.6) and of normal pH (5.8) was packed in air, a mixture of 78% N2 + 20% CO2 + 2% 02, vacuum, and 100% CO2 and stored at 4 C. The effect of the different gas environments on development of the microbial flora of the two types of beef was examined. The shelf-life increased in the order: pure CO2 > vacuum > gas mixture (20% CO2 > air. After storage in air for 14 days, Pseudomonas spp. comprised 76% of the flora on the normal beef and 88% of the flora on the high pH beef. In the gas mixture, after 21 days the microbial flora on the normal beef was dominated by lactic acid bacteria (52%), Enterobacteriaceae (16 %) and coryneforms (16 %) while the high pH beef contained Pseudomonas spp. (44 %), lactic acid bacteria (28%) and Brochothrix thermosphacta (28%). In the vacuum, after 21 days 96% of the flora in normal beef consisted of lactic acid bacteria, whereas 60% lactic acid bacteria and 40% B. thermosphacta were found on the high pH beef. In pure CO2, stored for 51 days, both the normal and high pH beef were completely dominated by lactic acid bacteria.

A Quantitative Survey of a Meat Production Chain to Determine the Microbial Profile of the Final Product

1990 ◽  
Vol 53 (5) ◽  
pp. 411-417 ◽  
Author(s):  
G. L. NORTJÉ ◽  
L. NEL ◽  
E. JORDAAN ◽  
K. BADENHORST ◽  
G. GOEDHART ◽  
...  
Keyword(s):  
Production System ◽  
Meat Production ◽  
General Tendency ◽  
Production Chain ◽  
Integrated Production ◽  
Quantitative Survey ◽  
Pseudomonas Spp ◽  
Microbial Profile ◽  
Brochothrix Thermosphacta ◽  
Minced Meat

Samples from carcasses, personnel surfaces, equipment, and minced meat, packaged and displayed in cabinets were taken at a city abattoir, a wholesaler, and 10 different supermarkets. Bacteria enumerated were 1) psychrotrophs; 2) Enterobacteriaceae; 3) enterococci; 4) micrococci; 5) Pseudomonas spp; and 6) Brochothrix thermosphacta. The non integrated production system of abattoirs, wholesalers, and retailers yielded psychrotrophic and enterococci counts at retail which compared fairly well with those reported in literature, while the Enterobacteriaceae and micrococci counts were higher. Besides the psychrotrophs the pseudomonads were the most numerous group in the final product. Different surfaces were not sanitized with the same efficacy, while a general tendency towards lower counts at one supermarket group was monitored. The counts described 96% of the variation in the psychrotrophic count at the abattoir, while the success in using these counts in estimating the psychrotrophic count at the wholesaler and retailers was not as significant. At the abattoir the Enterobacteriaceae and psuedomonads were the biggest contributors to the psychrotrophic count, at the wholesaler the Enterobacteriaceae and micrococci counts, and at the retailers the micrococci and pseudomonads respectively. This indicates that Enterobacteriaceae might be common psychrotrophs in the meat production chain, maybe originating from the abattoir and wholesale environments.

Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium Chloride

1983 ◽  
Vol 46 (9) ◽  
pp. 756-763 ◽  
Author(s):  
ELISABETH BLICKSTAD ◽  
GÖRAN MOLIN
Keyword(s):  
Carbon Dioxide ◽  
Sodium Chloride ◽  
Special Reference ◽  
Shelf Life ◽  
Pseudomonas Spp ◽  
Brochothrix Thermosphacta ◽  
Yeasts And Molds ◽  
And Storage ◽  
Practical Implications ◽  
Lactobacillus Spp

The microflora of native pork and cured pork (3% NaCl) stored in air or CO2 (89–100%) at 0°C and 4°C were studied. The flora on native pork was followed both on fat and on lean surfaces. At 0°C the time taken for the lean pork to reach 106 cfu/cm2 was 6 times longer in CO2 than in air (4 times at 4°C). The corresponding factor for cured pork was 10 at 0°C. The microflora was identified at the point of spoilage or just before. On lean and fat pork stored in air Pseudomonas spp. dominated. On fat significant amounts of Alteromonas spp. and Brochothrix thermosphacta were also found. The cured pork stored in air was dominated by B. thermosphacta while Pseudomonas constituted 20% of the flora. In CO2 Lactobacillus spp. dominated to 100%, except on fat where Alteromonas spp. were also found. The combination of CO2 and storage at 0°C suppressed growth of B. thermosphacta, Enterobacteriaceae, yeasts and molds. The study points to two practical implications: (a) storage in 100% CO2 at 0°C gives the meat a shelf-life of about 3 months, (b) a combination of curing and storage in 100% CO2 at 0°C gives the meat a shelf-life of more than 5 months.

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics

1985 ◽  
Vol 48 (9) ◽  
pp. 765-769 ◽  
Author(s):  
C. VANDERZANT ◽  
M. O. HANNA ◽  
J. G. EHLERS ◽  
J. W. SAVELL ◽  
D. B. GRIFFIN ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Refrigerated Storage ◽  
Coryneform Bacteria ◽  
Pseudomonas Spp ◽  
Microbiological Characteristics ◽  
Brochothrix Thermosphacta ◽  
Plate Counts ◽  
Ice Water

The effect of various initial chilling treatments on the numbers and types of microorganisms of beef, pork and lamb tongues (n = 60) and livers (n = 60) packaged either in polyethylene (PE) film or in vacuum packages in Texas and transported fresh-chilled via transoceanic shipment to Antwerp, Belgium, was evaluated. Initial chilling treatments included: cooler-tempered (4 to 6 h at 2°C), cooler-chilled (24 h at 2°C) freezer-tempered (0.5 to 1 h at −20°C), freezer-chilled (2 h at −20°C), ice-chilled (2 h in ice water slush) and no prechilling (NPC) before packaging and subsequent refrigerated storage at 2°C. After the initial chilling treatments, the microflora was varied with Micrococcus spp. with or without coryneform bacteria being the predominant bacterial types of most samples. After refrigerated storage for 13 to 15 d, lactic acid bacteria became dominant in most vacuum-packaged samples and in pork and lamb samples stored in PE film. Brochothrix thermosphacta and Pseudomonas spp. constituted a greater part of the microflora of beef tongues and livers stored in PE film than that of comparable vacuum-packaged samples. Increases in aerobic plate counts (APC) of refrigerated vacuum-packaged samples nearly always were greatest for samples (NPC) that were not pre-chilled before packaging and usually were smallest for samples that were either freezer-chilled, freezer-tempered or ice-chilled.

Effect of Aerobic Storage before Vacuum Packaging on the pH, Color and Bacterial Flora of Beef1

1983 ◽  
Vol 46 (4) ◽  
pp. 287-291 ◽  
Author(s):  
E. A. FOEGEDING ◽  
H. D. NAUMANN ◽  
W. C. STRINGER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Bacterial Flora ◽  
Color Difference ◽  
Major Effect ◽  
Vacuum Packaging ◽  
Pseudomonas Spp ◽  
Brochothrix Thermosphacta ◽  
Plate Counts

Beef was stored aerobically for 2 or 6 d at 1 ± 1°C before vacuum packaging. Total numbers of aerobic bacteria, Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were determined by selectively plating stored samples. Meat color was evaluated with a color difference meter and a color panel. Aerobic plate counts, numbers of pseudomonads and B. thermosphacta, and pH each were higher in samples held aerobically for 6 d compared with those held aerobically for 2 d. The major effect of delayed vacuum packaging was to slow the growth of lactic acid bacteria and minimize the number of pseudomonads. The variation among treatments was similar in Pseudomonas spp. population for 21 d and in pH for 7 d, and there was no significant effect of packaging treatment in color. Results indicate that the initial treatment variations were lost as storage time progressed.

Nomenclature Abstract for Leuconostoc gelidum Shaw and Harding 1989 emend. Rahkila et al. 2014.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Leuconostoc Gelidum
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