Foster stated in a report to the meat industry research conference in 1977. Summary the microbial types and numbers on the meat can be affected by the pre slaughter conditions of the. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Pdf introduction to the microbiological spoilage of. May 09, 2014 meat spoilage the shelflife of meat and meat products is the storage time until spoilage. Meat spoilage is not always evident and consumers would agree that gross discoloration, strong offodours, and the development of slime would constitute the main qualitative criteria for meat. Meat and poultry spoilage of meat pdf free download. Meat, a rich source of the protein and fat, low in carbohydrate content and with sufficient water activity, supports the growth of both spoilage and pathogenic bacteria. It is estimated that 2% to 4% of this meat is lost as a result of poultry spoilage. Defects and spoilage of fermented meats fermented foods. The other main group of spoilage organisms are lactic acid bacteria. Meat spoilage the shelflife of meat and meat products is the storage time until spoilage. In the later processing steps of the fresh meat chain i.
Understanding poultry products spoilage approximately 9 billion chickens are processed in the u. However, the most common cause of meat spoilage is the presence of microorganisms and their metabolites. The breakdown of fat, protein and carbohydrates of. Lactobacillus sake forms the largest group in radurised well. Autolysis changes include some proteolytic action on muscle and connective tissue and slight hydrolysis of fats.
List important pathogens of concern in meat and poultry products. In this article we will discuss about the microbial contamination of meats. Organisms may be present as a result of an inadequate heat process. Meat spoilage can develop as a result of a wide variety of factors, such as improper handling, exposure to air and high temperature, and other conditions that initiate adverse chemical reactions or result in microbial contamination. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. Spoilage is also influenced by temperature not only air but temperature has an important influence on the type of spoilage to be expected in meat. We monitored the viable counts mesophilic total aerobic bacteria, pseudomonas spp. Spices and other food condiment are commonly used to garnish food in nigeria. Extremely perishable meat provides favorable growth condition for various microorganisms. Like all fermented foods, the production of high quality products depends largely on the microbiological quality of the raw ingredients. These bacteria are part of the natural meat microflora, and are quite tolerant of the barriers that ordinarily control microbial activity in fermented sausage i.
Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Meat and poultry j spoilage of meat table 4 utilization of substrates, formation of metabolic byproducts, and proteolytic activities of three species of pseudomonads growing in meat juice at 04 c pseudomonas spp. Instead, the bacterial population will consist mainly of lactic acid bacteria. Describe how certain microbes are used in food preservation. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Spoilage microorganisms cause a food to smell, taste, and look unacceptable. Food spoilage is a complex process, and the type of product intrinsic parameters and the way it is packaged and stored extrinsic parameters select for the types of spoilage microorganism that can grow quickest under those conditions and hence lead to the spoilage of the product. There are various factors which are responsible for food spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction. Quantitative analysis of meat spoilage using visnir. Biogenic amines are formed by decarboxylation of amino acids during manufacturing and storage periods of sausage through the action of substrate. Special forms of spoilage which adversely affect the meat 62. From the scientific point of view, meat spoilage can be considered as an ecological phenomenon that includes the changes of the available nutrients, during the prevailing of a particular microbial association, the so called specific spoilage organisms sso, according to a study by george john e.
Explain fundamental methods of controlling microbial contamination of meat. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. Relevant aspects of clostridium estertheticum as a. Meat spoilage raw meat is subject to change by its own enzymes and microbial action and its fat may be oxidized chemically. The important contamination comes from external source during bleeding, handling and processing. Pdf spoilage of meat has remained a serious challenge in developing countries, including nigeria, for decades. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is.
Public concern has risen due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and footandmouth disease epidemics 8, 9, 19, and foodborne diseases remain a substantial burden. Meat is one of the most perishable foods, and its composition is ideal for the growth of a wide range of spoilage bacteria. In this article we will discuss about the reason for the spoilage of canned foods, explained with the help of suitable diagrams. Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. Pathogens in product, or harmful microorganisms, result in major public health problems. The main defects in meat are offodours and offflavours, but discolouration and gas production also occur.
The quality of meat and meat products degrade as a result of digestive enzymes, microbial spoilage and fat oxidation berkel et al. Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. The point of spoilage may be defined by a abnormal bacterial ievel, an unacceptable offodour, off flavor or appearance. Fish preserved by hot smoke usually spoiled by micrococci, coryneform, while cold smoked fish spoiled by pseudomonas. The factors that are considered to have the main effect on the speed of spoilage and the shelf life of fresh meat are intrinsic factors initial number of psychrotrophs present on the meat surface, water. Meat is a nutritious, proteinrich food which is highly perishable and has a short shelflife unless preservation methods are used. Fundamental food microbiology usda food safety and. Defects of fermented meats can occur before, during, or after manufacturing.
Growth of spoilage bacteria during storage and transport. Cook cook all meat, poultry and eggs to at least 160f. Bacterial spoilage of meat products and cured meat sciencedirect. Apr 22, 2016 spoilage of meat products occurs generally in three types. Microbiological spoilage and contaminatio n of vacuum. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability. Cutting boards, dish cloths, and other equipment can harbor spoilage organisms. Describe basic mechanisms and indications of microbial food spoilage. Nov, 2009 understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Microbial fish spoilage and its biochemical changes. Growth of yeasts and molds is essentially slow on fresh meat as compared to bacteria, therefore, they are not major component of spoilage flora doyle, 2007.
Spoilage of meat and meat products food microbiology. There was a time when spoilage problems were the major concern of the meat microbiologist. Meat spoilage and evaluation of the potential storage. Other than sporeforming bacteria, all bacteria, parasites and viruses are killed quite easily with heating to 160f.
Meat spoilage mechanisms and preservation techniques science. Pdf meat spoilage mechanisms and preservation techniques. The predominant bacteria associated with spoilage of refrigerated beef and pork, are brochothrix thermosphacta, carnobacterium spp. Introduction to the microbiological spoilage of foods and beverages 5. Jun 26, 2018 spoilage is also influenced by temperature not only air but temperature has an important influence on the type of spoilage to be expected in meat. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the.
Grow to high levels and break down food components commensal organisms that have reached high populations 105107 cfug different products have different spoilage flora 47. Jars for open kettle and water bath canning and used jars, especially if they may have containedspoiled food, should be sterilized by boiling 20 minutes just before they. The factors that are considered to have the main effect on the speed of spoilage and the shelf life of fresh meat are intrinsic factors initial number of psychrotrophs present on the meat surface, water activity, the ph value. Rapid detection of meat spoilage by measuring volatile. Overview of food microbiology usda food safety and. Meat spoilage refers to alteration of color and production of o odors, slime, and exudates that lead to unacceptable sensorial and organoleptic properties 1. When they sit on our food, they pass on these germs to our food. Meat is a highly perishable food commodity hence prone to microbial or chemical spoilage.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Souring or acid formation is the main type of milk spoilage. The microorganisms most commonly involved in meat spoilage are pseudomonas spp. Spoilage of dried fish was usually due topolypaecium piscae, basidiospora halophila and the pink bacteria. Meat processing meat processing preservation and storage. Lipid oxidation, protein degradation and the loss of other valuable molecules are the consequence of meat spoilage process. Meat spoilage methods for controlling and assessing spoilage.
Keep meat clean and wipe with damp cloth if necessary. Spoilage and preservation of food encyclopedia of life. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat mack, 2001. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. If a canned food contains viable microorganisms capable of growing in the product at ambient temperatures, then it will spoil. Microorganisms such as molds, yeasts, and bacteria can grow in food and cause spoilage. The contaminating bacteria on the knife soon will be. Spoilage of meat products occurs generally in three types. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Growth of spoilage bacteria during storage and transport of meat. Bacterial spoilage of meat and cured meat products. Major causes of meat spoilage and preservation techniques. Perhaps this is even more so for fermented sausage, since the starting material, meat, is raw and cannot be heatprocessed to inactivate spoilage or other undesirable.
Food spoilage can be defined as any sensory change tactile, visual, olfactory or flavour which the consumer considers to be unacceptable. Delaying the spoilage of fresh and processed meats iowa state. If spoilage bacteria contaminates your meat, your nose will likely know and youll probably prefer not to eat the meat. One example discussed above with nisin is lysozyme, which together appear to demonstrate synergy against meat spoilage lab, such as lact. Spoilage microorganisms an overview sciencedirect topics. The shelflife depends on the numbers and types of microorganisms mainly bacteria that are initially present and their subsequent growth. Pdf introduction to the microbiological spoilage of foods. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. Meat processing preservation and storage britannica. Introduction to the microbiology of food processing. Food spoilage and general principles underlying spoilage of food intrinsic parameters extrinsic parameters microbial spoilage of foods spoilage of fresh and readytoeat meat products spoilage of milk and milk products spoilage of fruits and vegetables spoilage of canned foods major food borne infections intoxications caused by bacteria. Pathogens in product, or harmful microorganisms, result in major public health problems in the united states as well as worldwide and are the leading causes of illnesses and. Major spoilage organisms in raw meat and poultry are pseudomonas spp. List the primary sources of microorganisms in meat and poultry products as well as the establishments environment.
In order to investigate the growth of spoilage bacteria during storage of meat intended for the production of minced meat or meat preparations, the growth of pseudomonads aerobic storage was modelled at temperatures of 17c using ph 6. Pdf meat spoilage during distribution george nychas. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The content of glucose in meat is a critical factor determining the relationship between the development of microflora causing meat spoilage and the time at which incipient spoilage appears. The concentration of glucose in meat with a normal ph value ranges from 100 to 1 000. Microbiological spoilage of meat and poultry products. Ropy slime is a typical alteration of the surface of vacuum and modified atmosphere packed cooked meat products, that causes major economic. Meat spoilage study data acquisition and microbiological analysis. Mar 05, 2015 predominate spoilage of cold storage fish were pseudomonas and alteromonas. Spoilage of canned foods with diagram microbiology. Sensory deviations in meat offodour begin to appear when the.
Spoilage cause food to become inedible due to changes in color, flavor, odor, appearance or texture. Describe sources of microbes in meat and poultry products. Meat spoilage mechanisms and preservation techniques. Spoilage microorganisms in fresh meat and poultry may be controlled by antimicrobials of microbial or animal origin, other than lab bacteriocins.