Blown Pack Spoilage In Vacuum-packaged Meat: A Review On Clostridia As Causative Agents, Sources, Detection Methods, Contributing Factors And Mitigation Strategies

dc.creatorHungaro
dc.creatorHM; Caturla
dc.creatorMYR; Horita
dc.creatorCN; Furtado
dc.creatorMM; Sant'Ana
dc.creatorAS
dc.date2016
dc.date2016-12-06T18:30:38Z
dc.date2016-12-06T18:30:38Z
dc.date.accessioned2018-03-29T02:03:12Z
dc.date.available2018-03-29T02:03:12Z
dc.identifier
dc.identifierTrends In Food Science & Technology. ELSEVIER SCIENCE LONDON, n. 52, p. 123 - 138.
dc.identifier0924-2244
dc.identifierWOS:000377316500011
dc.identifier10.1016/j.tifs.2016.04.010
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S092422441530203X
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/320083
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1310849
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionBlown pack spoilage has been attributed almost exclusively to the growth of psychrophilic and psychrotolerant clostridia (PPC). It is the cause of great losses for meat industry. This spoilage is mainly caused by Clostridium estertheticum and it is characterised by a putrid odour, and production of large volumes of gas (mainly carbon dioxide and hydrogen), which result in severe distention of the packaging. Scope and approach: This review summarizes the characteristics of blown pack spoilage caused by psychrophilic and psychrotolerant clostridia, factors affecting the occurrence of this spoilage, sources of contamination, methods of identification and preventive measures. A critical assessment on research needs related to blown pack spoilage is also presented. Key findings and conclusions: In spite of recent developments, numerous facets related to blown pack spoilage research remain unclear. There is limited data on incidence and influencing factors for occurrence of spores and vegetative cells of PPC in meat and abattoir environment. In order to address this aspect, improvements in detection, isolation and typing methods are needed. Besides, more studies on source tracking of PPC from farm to abattoir are demanded. Finally, it is proposed that the reduction of losses due to blown pack spoilage should be achieved through the implementation of an integrated program that takes into account pre- and post-packaging mitigation strategies. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description52
dc.description
dc.description123
dc.description138
dc.descriptionFAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo) [13/27118-1, 14/25028-8]
dc.descriptionCNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico) [302763/2014-7]
dc.descriptionCAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description
dc.description
dc.description
dc.languageEnglish
dc.publisherELSEVIER SCIENCE LONDON
dc.publisherLONDON
dc.relationTrends in Food Science & Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectPsychrotolerant Clostridia
dc.subjectShelf Life
dc.subjectRefrigeration
dc.subjectClostridium Estertheticum
dc.subjectMeat And Vacuum-packed
dc.titleBlown Pack Spoilage In Vacuum-packaged Meat: A Review On Clostridia As Causative Agents, Sources, Detection Methods, Contributing Factors And Mitigation Strategies
dc.typeResenha


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