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Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.

Author(s) : KALINOWSKI R. M., TOMPKIN R. B.

Type of article: Article

Summary

Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4 °C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products due to the growth of psychrotrophic anaerobic sporeformers. Growth was inhibited in broth media by 3.0% NaCl, 100 ppm nitrite, 2.0% sodium lactate, or 2.0% sodium diacetate.

Details

  • Original title: Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.
  • Record ID : 2000-2000
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 7
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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