Special Issue "Bioprotection in Meat and Meat Products"

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 December 2019

Special Issue Editors

Guest Editor
Prof. Giuseppe Comi

Department of Food Science, University of Udine, Via Sondrio, 2/a, 33100 Udine, Italy
Website | E-Mail
Phone: +39 3389918561
Fax: +39-432-558-130
Interests: food microorganisms; spoilage; safety; hygiene; natural antimicrobial compounds; starters; food bioprotection and improvement; fermented foods and beverages; microbial ecology; toxin and mycotoxin; biomolecular methods
Guest Editor
Prof. Dr. Friedrich-Karl Lücke

Department of Nutritional, Food & Consumer Studies, Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
Website | E-Mail
Interests: control of microbiological risks in the food chain: behaviour of pathogens in food; risk assessment and risk management, with emphasis on food safety assurance systems in small and medium enterprises, and on meat processing; food fermentations; spoilage flora and shelf life of food; methods for assessment of quality and safety of food and water: cost-effective applications, measurement uncertainty

Special Issue Information

Dear Colleagues,

In recent years, various studies on antagonistic effects of microbial cultures (lactic acid bacteria, catalase-positive cocci, moulds) on spoilage and pathogenic bacteria in meat and meat products have been published. Cultures exerting these desired effects are referred to as “bioprotective cultures”. It is hoped that “bioprotection” (or “biopreservation”) using selected food-grade microorganisms or their metabolites may help in developing meat products with less salt, less fat and less chemical preservatives without impairing their safety and stability, and with minimal detrimental organoleptic changes. The purpose of this Special Issue is to discuss, in the light of recent research, the prospects and limitations of bioprotection of meat and meat products.

Topics

  • Target microorganisms (spoilage agents, relevant pathogens) in meat and meat products
  • Microorganisms of potential use for bioprotection of meat and meat products
  • Lactic acid bacteria
  • Catalase-positive, food-grade cocci
  • Food-grade moulds and yeasts
  • Selection and safety of bioprotective strains
  • Mechanisms of bioprotection
  • Production of organic acids
  • Bacteriocin formation
  • Formation of other antimicrobial compounds
  • Competitive action
  • Bacteriophages
  • Studies on microbial interactions in meat and meat products
  • Legal aspects, labelling, consumer acceptance

Prof. Dr. Giuseppe Comi
Prof. Friedrich-Karl Lücke
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (1 paper)

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Research

Open AccessArticle Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses
Microorganisms 2019, 7(3), 86; https://doi.org/10.3390/microorganisms7030086
Received: 30 January 2019 / Revised: 15 March 2019 / Accepted: 16 March 2019 / Published: 19 March 2019
PDF Full-text (1559 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among [...] Read more.
Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among these counts was proposed. The carcasses (n = 464) were surface sampled at four slaughtering steps (step 1: Hide after bleeding; step 2: Carcass after hide removal; step 3: Carcass after evisceration; step 4: Carcass after end washing) and subjected to a counting of mesophilic aerobes (MA), Enterobacteriaceae (EB), total coliforms (TC), and Escherichia coli (EC) using Petrifilm™ plates. Among the sampled beef carcasses (step 4), 32 (6.9%) and 71 (15.3%) presented counts above the microbiological criteria established by (EC) No. 1441/2007 for MA and EB, respectively. Thus, indicating that improvements in slaughter hygiene and a review of process controls are demanded in some of the studied slaughterhouses. The log count differences of EC, TC, and EB from MA were considered as response variables as a function of the slaughtering steps. Differential log counts changed consistently with the steps. The measurements, including the patterns in their inherently random variability, were fairly predictable from steps 1 and 4. The results indicated that differential log counts for TC and EC are not relevant, as their concentrations and random pattern can be inferred from counts of MA and EB. The proposed model can be used as a valuable tool for the design and adoption of feasible quality control programs in beef industries. The adoption of such a tool should have a positive contribution on consumers’ health and enhance product quality. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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