What are the three types of processed meat spoilage?

What are the three types of processed meat spoilage?

Microbial growth, oxidation and enzymatic autolysis are the three basic mechanisms responsible for the spoilage of meat.

Which bacteria is involved in spoilage of meat?

The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens.

How can we prevent meat spoilage?

Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.

1. Cold storage. Temperature is the most important factor influencing bacterial growth.
2. Freezing.
3. Vacuum packaging.
4. Canning.
5. Drying.
6. Fermentation.
7. Irradiation.

Which bacteria is found in processed meat?

Bacterial genera commonly infecting meat while it is being processed, cut, packaged, transported, sold and handled include Salmonella spp., Shigella spp., E. coli, B. proteus, S. epidermidis and Staph.

What is Brochothrix SPP?

Brochothrix spp. is a common spoilage organism of meat and meat products stored at chilled temperatures. B. thermosphacta and Brochothrix campestris are the two species assigned to the genus Brochothrix.

What are the main 5 bacterial genera implicated in the spoilage of ground beef?

Many members of the Enterobacteriaceae, belonging to the genera Serratia, Enterobacter, Pantoea, Proteus, and Hafnia, often contribute to meat spoilage (5, 24, 30, 35, 43).

What are the different types of spoilage of meat?

Spoilage of meat products occurs generally in three types: sliminess, souring, and greening.

What is the pathogenesis of brochothrix thermosphacta?

Widely distributed in the environment, Brochothrix spp. is a common spoilage organism of meat and meat products stored at chilled temperatures. These organisms are of low pathogenicity and generally require a major break in the host’s immunological defenses to cause significant infection. There is no evidence that B. thermosphacta is pathogenic.

What is brochothrix?

Widely distributed in the environment, Brochothrix spp. is a common spoilage organism of meat and meat products stored at chilled temperatures.

What is bacterium thermosphacta?

B. thermosphactais the predominant spoilage organism in pork, lamb, and fish, particularly on fatty surfaces, chilled raw, and processed products stored aerobically or under modified atmospheres (Borch et al., 1996, Gardner, 1981). It is a Gram-positive rod, nonsporing, nonmotile, and facultative anaerobe.

Is brochothrix mesophilic or heterotroph?

Mesophilic and chemoorganoheterotrophic. Brochothrix spp. only grow in complex media. The major fermentation product from glucose is L (+)-lactate acid. Catalase-positive. Methyl Red-positive. Vogues-Proskauer-positive. Acid but no gas produced from carbohydrates. Citrate-negative.