Microbiological spoilage and contaminatio n of vacuum. Delaying the spoilage of fresh and processed meats iowa state. Most microorganisms that we encounter in the normal spoilage of food. Extended refrigeration may have the growth of pseudomonas, acinetobacter, moraxella and causes spoilage of fresh meat. Microbial spoilage in meat spoilage of meat and poultry is indicated most commonly by development of offodours and offflavours, but can include colour and texture changes, slime or any other undesirable characteristic. Storage conditions usually favor the growth of lactic acid bacteria in this type of. Spoilage due to survival of acidtolerant spores flat sour. Bacterial counts total plate count, coliforms, staphylococcus spp. All these substance can cause microbial growth which can lead to early spoilage. The initial microbial population on meat depends on the physiological state of the. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. Rapid and reagentless detection of microbial contamination.
The availability of oxygen determines the type of organism that will grow. A food product that starts with 100 microorganisms per gram may have a shelf life of 12 days before it develops off odors, slime and spoilage. Pork is the only meat which spoils more readily than other meats because of its high content of vitamin b. Microbial spoilage is a frequent cause of spoiled foods or defective containers. For microbial food spoilage to occur, microorganisms have to get into the food from one or more sources e. Bacterial groups on fresh unpacked meat the most frequent bacteria to occur on fresh meat are bacteria of the genera acinetobacter, pseudomonas, brochothrix, flavobacterium, psychrobacter, moraxella, staphylococcus. A smartphoneutilized biosensor was developed for detecting microbial spoilage on ground beef, without using antibodies, microbeads or any other reagents, towards a. Sep 11, 2015 factors affecting the spoilage of meat a.
In this article we will discuss about the spoilage of different kind of meat. Meat spoilage is characterized by the appearance of off odors and slime, which are manifest when surface loads exceed 10 7 cfucm 2. The aim of this study was to evaluate status of microbial contaminants in food of animal origin. Changes occurring in food depend upon the composition of food and the microorganisms present in it and result from chemical reactions relating to the metabolic activities of microorganisms as they grow in the food. Nychas a a laboratory of microbiology and biotechnology of foods, department of food science and technology, agricultural university of athens, athens gr. Inadequate cooling of the containers or storage at high temperatures. The present study is an attempt to study the microbial contaminants of meat sold in market places in and around chennai city. Microbiological spoilage of fruits and vegetables 7 iii. Indole concentrations corresponded well with sensory and microbial evaluations, in early, mid, and highly spoiled crab meat samples. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Growth of spoilage bacteria during storage and transport of meat.
The objective of the study is to determine the hygiene status and to assess the various environmental factors associated with meat shops and spoilage potential of some of these microorganisms. Study of spoilage microbial populations during storage of beef. Microbial quality and safety of ostrich meat by anya cloete a thesis submitted in partial fulfilment of the requirements for the degree of magister scientae in the department of biotechnology university of the western cape supervisor. The type of bacteria that cause foods to spoil are not typically illnesscausing bacteria. Spoilage of meat products occurs generally in three types. The contaminating bacteria on the knife soon will be. Microbiological spoilage of meat and poultry products. Isolation and characterization of microorganisms from raw. Microbial deterioration of vacuumpackaged chilled beef cuts. Brochothrix thermosphacta may also cause meat spoilage under anaerobic. Most common spoilages of microbial origin are known as flat sour spoilage, thermophilic anaerobic ta spoilage and putrefaction. Pdf meat spoilage mechanisms and preservation techniques. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat mack, 2001.
Extremely perishable meat provides favorable growth condition for various microorganisms. Microbiological spoilage of canned foods springerlink. Meat spoilage mechanisms and preservation techniques science. Microbes are the most common cause of food spoilage and are ubiquitous. The meat preservatives restrict microbial activity, enzymatic, chemical and physical reactions that cause deterioration and spoilage of meat and meat products.
Microbial spoilage is by far the most common cause of spoilage and may manifest itself as visible growth slime, colonies, as textural changes degradation of polymers or as offflavors gram et al. Original article microbial contamination of raw meat and its environment in retail shops in karachi, pakistan nafisa hassan ali1,2, amber farooqui1, adnan khan1, ameera yahya khan1 and shahana u. Several microbial metabolic pathways leading to identified spoiling molecules that may affect the color, the texture, andor the odor and taste of meat and meat products are known. In the case of meat, microbial spoilage leads to the development of offodors and often slime formation, which make the product undesirable for human consumption 26, 28, 29. Causes, concerns, consequences and control of microbial. Assessment of microbial load of raw meat samples sold in. Fresh meat storage in refrigerator is spoiled by psychrotrophic aerobes and facultative anaerobes. The shelfstable meat is processed at 98c and the size of container is usually less than a kilogram. When the initial number is 5,000 per gram, the shelf life of that same foodstuff may be shortened to seven days. Elsevier international journal of food microbiology 33 1996 103120 international journal of food microbiology bacterial spoilage of meat and cured meat products elisabeth borch1, marielouise kantmuermans, ylva blixf swedish meat research institute, p. Assessment of microbial load of raw meat samples sold in the open markets of city of kolkata keshab prasad sharma1 and u. This is due to its chemical composition that favours microbial growth to unacceptable levels contributing signi.
The microbial spoilage of canned food is classified as caused by thermophilic bacteria and mesophilic organisms. Changes in the spoilagerelated microbiota of beef during. Part of the agriculture commons, food microbiology commons, and the microbiology. The point of spoilage may be defined by a abnormal bacterial ievel, an unacceptable offodour, off flavor or appearance. Microbial contamination of raw meat and its environment in retail shops in karachi, pakistan article pdf available in the journal of infection in developing countries 46. In this article we will discuss about the microbial contamination of meats. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. Meat preservation works by lowering the amount of substances in meat that pathogenmicrobes prefer. At present no such detection system exists within this industry. Understanding spoilage microbial community and spoilage. Food spoilage is a disagreeable change or departure from the foods normal state. In vacuumpackaged meat, psychrotrophic facultative anaerobic and anaerobic bacteria can grow and cause different types of spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat.
Lactic acid bacteria chiefly lactobacillus, leuconostoc, streptococcus, and pediococcus are present in either meats and can grow even at refrigerated temperature. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Scientific opinion growth of spoilage bacteria during. Feb 27, 2006 apart from physical damage, oxidation, and color change, the other spoilage symptoms are ascribable to the undesired growth of microorganisms to unacceptable levels. Microbial control in the meat industry isbn 1 84170 109 2 5. Lactobacillus sake forms the largest group in radurised well.
Microbial deterioration of vacuumpackaged chilled beef. Bacterial spoilage of meat and cured meat products. Meat spoilage mechanisms and preservation techniques. Special forms of spoilage which adversely affect the meat 62. Pdf microbial contamination of raw meat and its environment. Perishable foods such as fish, meat and bread have a short life span. Meat spoilage the shelflife of meat and meat products is the storage time until spoilage. Samples of minced mutton from i 2 retail shops and from ii the cftri training abattoir were studied.
Pseudomonas, enterobacteriaceae, brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and pcrdenaturing gradient gel. It will be an invaluable reference source for microbiologists and technologists in the meat industry. The shelflife depends on the numbers and types of microorganisms mainly bacteria that are initially present and their subsequent growth. Microbiological spoilage of fruits and vegetables 9 table 2 fungal fruit pathogens a 2004 annual u. The slime is due to the accumulation of bacterial cells. Microbial spoilage is the major cause of food spoilage.
Spoilage of meat and meat products food microbiology. The role played by bacteria in meat spoilage at refrigeration temperatures has been studied since the 1930s jay et al. Typically, mesophilic bacteria are those that dominate the initial microbiota of vacuumpackaged meat. Chilled storage allows psychrotrophic bacteria to grow, for example pseudomonads, but if the surface of fresh meat becomes. The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Show full abstract minimally processed fishery products including fresh meat for retarding microbial growth and enzymatic spoilage. A smartphoneutilized biosensor was developed for detecting microbial spoilage on ground beef, without using antibodies, microbeads or any other reagents, towards a preliminary screening tool for. Bacteria, yeasts and moulds may infect food after harvesting, during its handling, processing and storage.
According to the raw meat grading and marketing rules 1991, apc of 60% of analyzed samples must not exceed 106 cfug or cm2, whereas 40% of the samples may have counts up to 107. Therefore, this study was conducted to investigate the microbial quality of raw meat available in common retail shops of chidambaram, tamil nadu. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour offflavours, discolouration, gas production, slime production and decrease in ph, consist of b. The predominant genus in i samples was staphylococcus. The transformation of animals into meat involves several operations. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. Analysis of crab meat volatiles as possible spoilage.
Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. According to usda, spoilage bacteria are microorganisms too small to be seen without a microscope that cause food to deteriorate and develop unpleasant odors, tastes, and textures. Lactic acid bacteria chiefly of the genera lactobacillus, leuconostoc, streptococcus, brevibacterium and pediococcus are present in most meats, fresh or cured and can grow even at refrigerator temperatures. Food poisoning or food intoxication syndrome is a global problem for meat industry. Characterization of spoilage bacteria in pork sausage by. Therefore, microbial spoilage of meat must be considered as a complex process, which depends both on the microorganisms and on their biotic and abiotic interactions.
Assessment of spoilage bacterial communities in food. This could be caused by formic, acetic, butyric, propionic and higher fatty acids, or other organic acids such as acetic or succinic acid. Spoilage can be defined as any change in a food product that makes it unacceptable to the consumer from a sensory point of view. Title microbial control in the meat industry no responsibility is assumed by the publisher for any injury andor damage to persons or property as a matter of product liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the materials herein. Traceback in addition, fda worked with the produce industry to develop commodityspeci. These changes usually involved o2, light and other than microbial spoilage, are the most common cause of spoilage e. Meat is recognized as one of the most perishable foods. Several studies in meat microbiology have established that spoilage is. Presence of microbes in high numbers apc 107cfucm2 fast tracks the spoilage of the meat. Whilst parts of the meat and meat products industry may have su.
The important contamination comes from external source during bleeding, handling and processing. Mar 01, 2011 the microbial spoilage of meat can be classified as aerobic or anaerobic, depending on the conditions under which it occurs and the microorganisms involved. Spices and other food condiment are commonly used to garnish food in nigeria. Review spoilage microbiota associated to the storage of raw meat in different conditions agapi i. Emergence and reemergence of diseases due to pathogenic bacteria are the key issue of the new pattern of food trades.
Microbial growth and metabolism depends on various factors including. Interestingly, meat spoilage including poultry and fish occurs without any significant breakdown of the primary protein. Box 504, s244 24 kavlinge, sweden htfo nutrition and food research, p. Kazmi1 1immunology and infectious diseases research laboratory, department of microbiology, university of karachi, karachi, pakistan. Spoilage by microbial growth occurs much faster than spoilage by microbial extracellular or intracellular enzymes in the absence of viable microbial cells. Facultative and anaerobic bacteria are able to grow within the meat under anaerobic conditions and cause spoilage. Assessment of microbial load of raw meat samples sold in the. The significant portion of this loss is due to microbial spoilage heinz and haut zinger, 2007.
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