The effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage

作者：Moschonas G; Bolton D J^*; Sheridan J J; McDowell D A

来源：Journal of Applied Microbiology, 2010, 108(2): 532-539.

DOI：10.1111/j.1365-2672.2009.04455.x

• 'blown pack' spoilage
• Clostridium
• inoculum
• meat
• psychrophilic
• temperature

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, 102 and 103 CFU cm-2, VP and stored at -1 center dot 5, 1 or 4 degrees 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 center dot 001 and P < 0 center dot 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.

• 出版日期2010-2