PRESENCE AND SIGNIFICANCE OF BROCHOTHRIX THERMOSPHACTA DURING THE STORAGE OF MEAT AND MEAT PRODUCTS.

[In German. / En allemand.]

Type of article: Article

Summary

AMONGST THE BACTERIA ABLE TO CONTAMINATE MEAT AND MEAT PRODUCTS, ESPECIALLY COLD STORED, VACUUM-PACKED GROUND MEAT, ATTENTION IS DRAWN TO A SPECIES PERTAINING TO CORYNEBACTERIACEAE AFTER SOME AUTHORS, TO LACTOBACILLACEAE AFTER OTHERS, CALLED BROCHOTHRIX THERMOSPHACTA, IDENTIFIED FOR THE FIRST TIME UNDER THE NAME OF MICROBACTERIUM THERMOSPHACTUM BY MCLEAN, RUTH AND SULZBACHER IN 1953. THE CULTURE CHARACTERISTICS OF THIS GRAM-POSITIVE, FACULTATIVE ANAEROBIC BACTERIA, GROWING BETWEEN 273 AND 298 K (0 AND 25C), ARE DESCRIBED, WITH A TABLE DIFFERENTIATING IT FROM KURTHIA ZOPFII. ITS PRESENCE IN GREAT NUMBER, ASSOCIATED WITH PSEUDOMONAS, MAY BE CONSIDERED AS THE INDEX OF DETERIORATION OF CHILLED MEAT. OUT OF 415 SAMPLES OF GROUND MEAT, THIS BACTERIA WAS IDENTIFIED IN 276 (66%) AT THE RATIO OF 106 TO 108 /G.G. G.

Details

Original title: [In German. / En allemand.]
Record ID : 1982-0483
Languages: German
Source: Fleischforsch. Kulmbach - n. 71
Publication date: 1981
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Mince; Microbiology; Vacuum; Meat; Chilling; Pseudomonas; Packaging