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Psychrotrophic Clostridium spp. associated with "blown pack" spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings.

Author(s) : BRODA D. M., DELACY K. M., GRAHAM-BELL R., BRAGGINS T. J., COOK R. L.

Type of article: Article

Summary

Such spoilage is measured with sensorial, chemical and microbiological analyses of vacuum-packaged beef, mutton and venison and O2-impermeable-packed dog-food stored at -1.5 deg C for 8 weeks. Clostridium difficile, C. beijerinckii, C. lituseburense and 5 other strains of Clostridium were detected. Only an isolated sample produces significant rates of gas during growth on meat; this leads to "blown pack" spoilage.

Details

  • Original title: Psychrotrophic Clostridium spp. associated with "blown pack" spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings.
  • Record ID : 1997-3423
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 29 - n. 2-3
  • Publication date: 1996

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