Gas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef

dc.creatorChaves, Rafael D.
dc.creatorSilva, Alessandra R.
dc.creatorSant'Ana, Anderson S.
dc.creatorCampana, Felippe B.
dc.creatorMassaguer, Pilar R.
dc.date2012
dc.date2013-09-19T18:06:37Z
dc.date2016-06-30T18:50:23Z
dc.date2013-09-19T18:06:37Z
dc.date2016-06-30T18:50:23Z
dc.date.accessioned2018-03-29T01:53:05Z
dc.date.available2018-03-29T01:53:05Z
dc.identifierInternational Journal of Food Science and Technology. Wiley-Blackwell, v.47, n.8, p.1750-1756, 2012
dc.identifier0950-5423
dc.identifierWOS:000306407200024
dc.identifier10.1111/j.1365-2621.2012.03030.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/2308
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/2308
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1308315
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThis study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum-packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abattoir samples. The potential of isolates to cause blown pack spoilage of vacuum-packaged beef stored at chilled temperature (4 degrees C) and abuse temperature (15 degrees C) was investigated. Populations of lactic acid bacteria in exudate of spoiled and nonspoiled samples were not significantly different (P > 0.05), whereas the number of lactic acid bacteria on the surface was significantly higher (P < 0.05) in spoiled samples as compared to nonspoiled samples. The population of Enterobacteriaceae species in exudate and on the surface of samples were significantly higher (P < 0.05) in spoiled packs in comparison with nonspoiled packs. Results of the deterioration potential showed that blown pack spoilage was noticeable after 7 days at 15 degrees C and after 6 weeks at 4 degrees C for samples inoculated with Hafnia alvei.
dc.description47
dc.description8
dc.description1750
dc.description1756
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherWiley-Blackwell
dc.publisherHoboken
dc.relationInternational Journal of Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectBeef spoilage
dc.subjectblown pack
dc.subjectEnterobacteriaceae
dc.subjectlactic acid bacteria
dc.subjectvacuum-packaged meat
dc.subjectHAFNIA-ALVEI
dc.subjectIDENTIFICATION
dc.titleGas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef
dc.typeArtículos de revistas


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