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J Appl Microbiol. 2013 Mar;114(3):771-7. doi: 10.1111/jam.12077. Epub 2012 Dec 18.

Characterization of a potentially novel 'blown pack' spoilage bacterium isolated from bovine hide.

Author information

1
Food Safety Department, Ashtown Food Research Centre, Teagasc, Dublin, Ireland.

Abstract

AIMS:

To characterize a psychrotrophic bacterium, designated TC1, previously isolated from a cattle hide in Ireland, and to investigate the ability of this strain to cause 'blown pack' spoilage (BPS) of vacuum-packaged beef primals.

METHODS AND RESULTS:

TC1 was characterized using a combination of phenotypic, chemotaxonomic and genotypic analyses and was assessed for its ability to spoil vacuum-packaged beef at refrigerated temperatures. TC1 was Gram-positive and formed elliptical subterminal endospores. The strain was able to grow between 0 and 33 °C, with optimal growth between 23 and 24 °C. TC1 could be differentiated from its phylogenetically closest neighbour (Clostridium lituseburense DSM 797(T)) by 16S rRNA gene sequencing, pulsed-field gel electrophoresis and cellular fatty acid composition. TC1 spoiled (BPS) beef within 42 days when inoculated in cold-stored (1 °C) vacuum-packed beef.

CONCLUSIONS:

The phenotypic, chemotaxonomic and genotypic characterization indicated that TC1 may represent a potentially novel, cold-tolerant, gas-producing bacterium of considerable economic significance to the beef industry.

SIGNIFICANCE AND IMPACT OF THE STUDY:

This study reports and characterizes an emerging BPS bacterium, which should be considered in future activities designed to minimize the psychrophilic and psychrotrophic spoilage of vacuum-packaged beef.

PMID:
23163427
DOI:
10.1111/jam.12077
[Indexed for MEDLINE]
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