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The effect of storage temperature and inoculum level on the time of onset of ‘blown pack’ spoilage
Author(s) -
Moschonas G.,
Bolton D.J.,
Sheridan J.J.,
McDowell D.A.
Publication year - 2010
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2009.04455.x
Subject(s) - food spoilage , contamination , food science , vacuum packing , biology , inoculation , bacteria , food microbiology , chemistry , horticulture , ecology , genetics
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, 10 2 and 10 3 CFU cm −2 , VP and stored at −1·5, 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 contamination–low 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.