Cold-smoked salmon is a lightly preserved fish product in which a mixed microbial flora develops during storage and where the interactive behaviour of micro-organisms may contribute to their growth and spoilage activity. The aim of this study was to assess the effect of the bacterial interactions between the main species contaminating the cold-smoked salmon on bacterial growth, chemical and sen...

In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of Thymus vulgaris (red thyme) and Caryophyllus...

The performance of a multispectral imaging system has been evaluated in monitoring aerobically packaged beef filet spoilage at different storage temperatures (0, 4, 8, 12, and 16°C). Spectral data in the visible and short wave near infrared area (405-970nm) were collected from the surface of meat samples and correlated with microbiological data (log counts), for total viable counts (TVCs), Pseu...

Poultry fillets were packaged under 6 different gas atmospheres (A: 15% Ar, 60% O2, 25% CO2; B: 15% N2, 60% O2, 25% CO2; C: 25% Ar, 45% O2, 30% CO2; D: 25% N2, 45% O2, 30% CO2; E: 82% Ar; 18% CO2; F: 82% N2, 18% CO2) and stored at 4°C. During storage, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viabl...

A comparison was made of the effect of atmospheres containing high oxygen (70% O2 and 30% CO2) or high nitrogen (70% N2 and 30% CO2) on the spoilage process during storage (at 4°C) of poultry fillets. Four samples of each gas atmosphere were analyzed at 7 sample points during storage. For this analysis, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enter...

The microorganisms most commonly involved in meat spoilage are Pseudomonas spp., the Enterobacteriaceae family, lactic acid bacteria and the Brochothrix thermosphacta. 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 an...