Growth at sub‐zero temperatures of black spot fungi from meat

Glycerol can prevent both freezing and desiccation of micro‐organisms growing at sub‐zero temperatures. On media containing glycerol, at concentrations readily tolerated by the organisms at ambient temperatures, three species of fungi isolated from black spot spoilt meat failed to grow at temperatures much below ‐5°C. This would, therefore, seem to be the minimum possible growth temperature of these organisms. Although the fungi could grow on frozen media, their rates of growth were such that, on frozen meat, several months would be required for colonies to become barely visible. It therefore seems that significant black spot spoilage will only develop on frozen meat if it is held at temperatures within 2–3° below the freezing point for prolonged periods, or if the meat surface reaches higher temperatures with surface drying inhibiting bacterial growth. There has been little study during the last 50 years of mould spoilage of meat, although it is still of importance in the international trade in frozen meats. Because moulds grow relatively slowly, they only spoil meat if the storage conditions prevent bacterial growth, but there are few firm data on the time and temperature requirements for visible mould growth to develop in the absence of bacterial spoilage. Such data are necessary if the causes of particular outbreaks of fungal spoilage are to be assessed correctly.