Biofilm formation on equipment surfaces is a potential food safety hazard, providing increased resistance and persistence of pathogens spoilage microorganisms in production environments. The issue preventing the biofilm extremely important, since wide range disinfectants does not always provide proper effect. article discusses antimicrobial effectiveness with various active ingredients (based c...

During storage of modified atmosphere packaged (MAP) meat, the initial microbiota grows to high cell numbers, resulting in perceptible spoilage after exceeding a specific threshold level. This study analyses, whether elevated oxygen consumption headspace MA-packages would enable prediction method for meat spoilage. We monitored growth single spoiling species inoculated on high-oxygen MAP beef a...

The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20 degrees C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial asso...

We present herein the composition of bacterial communities occurring in ground chicken and the changes which arise in these populations based upon nonselective partitioning by commercially-available Dynal anti-Salmonella and anti-E. coli O157 immunomagnetic beads (IMB). Our enumeration and colony selection protocol was based upon a 6 × 6 drop plate method (n = 18 for each 25-g sub-sampling) usi...

OBJECTIVE This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. METHODS L. sakei and L. curvatus were separately incubated in vacuumed-packaged raw beef as bio-protective cultures to inhibit the naturally contaminating microbial load. Dynamic...

The microflora was studied in beef stored in stainless steel containers kept under reduced pressure (20 to 30 kPa) in a modified atmosphere (70% N2 + 30% CO2 or pure CO2) at 3 to 4 degrees C and 0 to 1 degrees C at a headspace:meat volume ratio of 2:1. Samples were obtained at weekly intervals, 1 to 3 times. Total colony counts (TCC) for Pseudomonas spp. and Brochothrix thermosphacta were gener...

The bactericidal activity of gaseous ozone was investigated using a commercial ozone generator. Five species of fish bacteria, Pseudomonas putida, Shewanella putrefaciens, Brochothrix thermosphacta, Enterobacter sp. and Lactobacillus plantarum, were inoculated on agar surfaces and exposed to different ozonation times in a gas chamber. Results showed ozone in relatively low concentrations (< 0.2...