Gas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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| Data(s) |
02/10/2013
02/10/2013
2012
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| Resumo |
This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum-packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abattoir samples. The potential of isolates to cause blown pack spoilage of vacuum-packaged beef stored at chilled temperature (4 degrees C) and abuse temperature (15 degrees C) was investigated. Populations of lactic acid bacteria in exudate of spoiled and nonspoiled samples were not significantly different (P > 0.05), whereas the number of lactic acid bacteria on the surface was significantly higher (P < 0.05) in spoiled samples as compared to nonspoiled samples. The population of Enterobacteriaceae species in exudate and on the surface of samples were significantly higher (P < 0.05) in spoiled packs in comparison with nonspoiled packs. Results of the deterioration potential showed that blown pack spoilage was noticeable after 7 days at 15 degrees C and after 6 weeks at 4 degrees C for samples inoculated with Hafnia alvei. FAPESP FAPESP CNPq CNPq |
| Identificador |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, HOBOKEN, v. 47, n. 8, pp. 1750-1756, AUG, 2012 0950-5423 http://www.producao.usp.br/handle/BDPI/33960 10.1111/j.1365-2621.2012.03030.x |
| Idioma(s) |
eng |
| Publicador |
WILEY-BLACKWELL HOBOKEN |
| Relação |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Direitos |
restrictedAccess Copyright WILEY-BLACKWELL |
| Palavras-Chave | #BEEF SPOILAGE #BLOWN PACK #ENTEROBACTERIACEAE #LACTIC ACID BACTERIA #VACUUM-PACKAGED MEAT #HAFNIA-ALVEI #IDENTIFICATION #FOOD SCIENCE & TECHNOLOGY |
| Tipo |
article original article publishedVersion |
