Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration

• Autor(a) principal: Silva, Jorge Luiz da
• Data de Publicação: 2018
• Outros Autores: Cadavez, Vasco, Machado, Maxsueli Aparecida Moura, Dias, Brendo da Conceição Lima, Cunha-Neto, Adelino da, Gonzales-Barron, Ursula, Figueiredo, Eduardo Eustáquio de Souza
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/23427
• topic: Deteriorating microorganisms; Meat quality; Predictive microbiology; Salmonella

In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 – 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 – 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality.