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12 pages, 1402 KB

Open AccessArticle

Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs

by Yongfang Chen, Anthony Pius Bassey, Yun Bai, Shuang Teng, Guanghong Zhou and Keping Ye

Foods 2022, 11(10), 1374; https://doi.org/10.3390/foods11101374 - 10 May 2022

Cited by 12 | Viewed by 3573

Abstract

This study aimed to compare the microbial diversity in meatballs with or without blown pack spoilage (BPS) to determine the cause of BPS and to assess the synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) to reduce the phenomenon of BPS. Results showed that the BPS group with a 2.26-fold larger volume and packaging containing 71.85% CO₂ had Klebsiella spp. (46.05%) and Escherichia spp. (39.96%) as the dominant bacteria, which was different from the spoilage group. The results of isolation and identification of strains from the BPS group and their inoculation test confirmed that Klebsiella pneumoniae was the major strain-inducing BPS in meatballs due to its pack-swelling ability. SMF (5 mT) treatment combined with MAP (40%CO₂ + 60%N₂), which did not influence the sensory quality of meatballs, had a significant synergistic effect on preventing the increase in pack volume. Compared with the control group, this synergistic treatment effectively delayed bacterial growth, drop in pH, and the increase of TBARS. The findings of this study will provide further guidance for meatball manufacturers to adopt effective strategies to reduce the BPS of meatballs. Full article

(This article belongs to the Special Issue Safety of Meat Products: Detection and Control of Microorganisms)

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12 pages, 2189 KB

Open AccessArticle

An Evaluation of Sporicidal Treatments against Blown Pack Spoilage Associated Clostridium estertheticum and Clostridium gasigenes Spores

by Eden Esteves, Leonard Koolman, Paul Whyte, Tanushree B. Gupta and Declan Bolton

Appl. Sci. 2022, 12(3), 1663; https://doi.org/10.3390/app12031663 - 5 Feb 2022

Cited by 1 | Viewed by 3689

Abstract

Blown pack spoilage (BPS) occurs when meat is cross-contaminated with Clostridium estertheticum or Clostridium gasigenes spores, often from the meat processing environment. This study tested the efficacy of four sporicidal disinfectants commonly used in beef processing plants against C. estertheticum and C. gasigenes spores in a suspension test. D-values were obtained under model ‘clean’ (sterile distilled water, SDW) and ‘dirty’ (3 g/L bovine serum albumin, BSA) conditions. Mean concentration (log₁₀ CFU/mL) were calculated from direct counts. The levels of dipicolinic acid (DPA), indicating damage to the core of these spores, was also monitored using a terbium (Tb)-DPA assay for treatment 1 (peracetic acid as the active ingredient) in SDW and BSA. In SDW sporicidal treatment 3 (containing peroxymonosulphate) was the most effective against C. estertheticum spores but under ‘dirty’ (BSA) conditions sporicidal treatments 1 and 2 were more effective. A similar pattern was obtained with C. gasigenes with treatment 3 being the most effective in SDW but treatment 2 (sodium hypochlorite as the active ingredient) being more effective in BSA. The lower DPA concentrations obtained in SDW versus BSA demonstrated the protective effect of organic matter. It was concluded that meat processors should use a 5% formulation containing sodium hypochlorite, sodium hydroxide and alkylamine oxide to eliminate BPS Clostridial spores in the abattoir. Full article

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12 pages, 260 KB

Open AccessReview

Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat

by Joseph Wambui and Roger Stephan

Microorganisms 2019, 7(5), 142; https://doi.org/10.3390/microorganisms7050142 - 20 May 2019

Cited by 33 | Viewed by 8245

Abstract

Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, and unpredictable isolation on the media. These factors hamper the detection of Cl. estertheticum before occurrence of BPS, which further undermines efforts to prevent the occurrence of BPS. Nevertheless, considerable developments have taken place with regard to culture-independent methods. Although information on Cl. estertheticum is available, it is limited and remains highly fragmented. Therefore, this review collates the available information and discusses relevant aspects of Cl. estertheticum as a specific spoilage organism of BPS in vacuum-packed meat. Full article

(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)

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8 pages, 740 KB

Open AccessArticle

Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

by Rachael Reid, Declan Bolton, Andrey A. Tiuftin, Joe P. Kerry, Séamus Fanning and Paul Whyte

Foods 2017, 6(8), 67; https://doi.org/10.3390/foods6080067 - 12 Aug 2017

Cited by 7 | Viewed by 7418

Abstract

Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals. Full article

(This article belongs to the Special Issue Edible Films Characterization and Application in Foods)

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