Advertisement

Microbiological Spoilage of Meat and Poultry Products

  • John Cerveny
  • Joseph D. Meyer
  • Paul A. Hall
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Humankind has consumed animal protein since the dawn of its existence. The archaeological record shows evidence of animal protein consumption as early as 12,500 bc (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. 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; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.

Keywords

Lactic Acid Bacterium Meat Product Modify Atmosphere Packaging Poultry Product Fermented Sausage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. American Meat Institute. (1982). Good manufacturing practices – fermented dry and semi-dry sausage. Washington, DC: American Meat Institute.Google Scholar
  2. Ayres, J. C., Ogilvy, W. S., & Stewart, G F. (1950). Postmortem changes in stored meats. I. Microorganisms associated with the development of slime on eviscerated cut-up poultry. Food Technology, 4, 199–205.Google Scholar
  3. Ayres, J. C., Lillard, J. D., & Leistner, L. (1967). Mold ripened meat products. Processing of 20th Annual Reciprocal Meat Conference (pp. 156–168). Chicago national Live Stock and Meat Board.Google Scholar
  4. Bailey, M. E. (1986). Changes in quality of meat during aging and storage. In G. Charalambous (Ed.), Handbook of food and beverage stability (pp. 75–116). Orlando: Academic Press Inc.CrossRefGoogle Scholar
  5. Barnes, E. M., & Impey, C. S. (1968). Psychrophilic spoilage bacteria of poultry. Journal of Applied Bacteriology, 31, 97–107.CrossRefGoogle Scholar
  6. Barber, L. E., & Deibel, R. H. (1972). Effect of pH and oxygen tension on staphylococcal growth and enterotoxin formation in fermented sausage. Applied Microbiology, 24, 891–898.Google Scholar
  7. Björkroth, K., Vandamme, P., & Korkeala, H. J. (1998). Identification and characterization of Leuconostoc carnosus associated with production and spoilage of vacuum-packaged, sliced, cooked ham. Applied and Environmental Microbiology, 64, 3313–3319.Google Scholar
  8. Cassens, R. G., (1994). Meat preservation. Preventing losses and assuring safety. Need City: Trumbull, Connecticut: Food & Nutrition Press, Inc.Google Scholar
  9. Cox, N. A., Russell, S. M. & Bailey, J. S. (1998). The microbiology of stored poultry. In A. Davies & R. Board (Eds.), The microbiology of meat and poultry (pp. 266–287). London: Blackie Academic and Professional.Google Scholar
  10. Dainty, R. H. (1992). The relationship between the phenotypic properties from chilled stored meat and spoilage processes. Journal of Applied Bacteriology, 33, 19–33.Google Scholar
  11. Doyle, M. P., Beuchat, L. R., & Montville, T. J. (2007). Food Microbiology Fundamentals and Frontiers. Washington, DC: ASM PressGoogle Scholar
  12. Downes, F. P., & Ito, K. (2001). Compendium of methods for the microbiological examination of foods (4th ed.). Washington, DC: American Public Health Association.CrossRefGoogle Scholar
  13. Ercolini, D., Russo, F., Torrieri, E., Masi, P., & Villani, F. (2006). Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Applied and Environmental Microbiology, 72, 4663–4671.CrossRefGoogle Scholar
  14. European Commission, Health and Consumer Protection Directorate General. (2001). Opinion of the scientific committee on food on the use of carbon monoxide as component of packaging gases in modified atmosphere packaging for fresh meat. SCF/CS/ADD/MSAD/204 Final. Brussels.Google Scholar
  15. Faith, N. G., LeCoutour, N. S., Alvarenga, M. B., Calicioglu, M., Buege, D. R., & Luchansky, J. B. (1998). Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator. International Journal of Food Microbiology, 41, 213–221.CrossRefGoogle Scholar
  16. Garcia-Lopez, M. L., Prieto, M., & Otero, A. (1998). The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products. In: A. Davies & R. Board (Eds.), The microbiology of meat and poultry (pp. 1–34). London: Blackie Academic & Professional.Google Scholar
  17. Glass. K. A., Granberg, D. A., Smith, A. S., McNamara, A. M., Hardin, M. Mattias, J., et al. (2002). Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. Journal of Food Protection, 65, 116–123.Google Scholar
  18. International Commission on Microbiological Specifications for Foods (ICMSF) (1998a). Meat and meat products. In Microorganisms in foods, book 6, microbial ecology of food commodities (pp. 1–74). London: Blackie Academic and Professional.Google Scholar
  19. International Commission on Microbiological Specifications for Foods (ICMSF) (1998b). Poultry and poultry products. In: Microorganisms in foods, book 6, microbial ecology of food commodities (pp. 75–129). London: Blackie Academic and Professional.Google Scholar
  20. International Commission on Microbiological Specifications for Foods (ICMSF) (1998c). Spices, dry soups and oriental flavorings. In: Microorganisms in foods, book 6, microbial ecology of food commodities (pp. 274–312). London: Blackie Academic and Professional.Google Scholar
  21. Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology (7th ed.). New York: Springer.Google Scholar
  22. Kalinowski, R. M., & Tompkin, R. B. (1999). Psychrotrophic clostridia causing spoilage in cooked meat and poultry products. Journal of Food Protection, 62, 766–772.Google Scholar
  23. Kantor, L. S., Lipton, K., Manchester, A., & Oliveira, V. (1997). Estimating and addressing America’s food losses. 1997. Available from: http://www.ers.usda.gov/ publications/foodreview/jan1997/jan97a.pdf. Accessed Nov. 18, 2008.
  24. Keener, K. M., Bashor, M. P., Curtis, P. A., Sheldon, B. W., & Kathariou, S. (2004). Comprehensive review of Campylobacter and poultry processing. Comprehensive Reviews in Food Science and Food Safety, 3, 105–116.CrossRefGoogle Scholar
  25. Labuza, T. P., & Szybist, L. M. (2001). Open dating of foods. In: Establishing an open date (pp. 23–30). Trumbull: Food and Nutrition Press, Inc.Google Scholar
  26. Labadie, J. (1999). Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Science, 52, 299–305.CrossRefGoogle Scholar
  27. Lahellec, C. C., Menrier, C., & Bennejean, G. (1975). A study of 5,920 strains of psychrotrophic bacteria isolated from chickens. Journal of Applied Bacteriology, 38, 89–97.CrossRefGoogle Scholar
  28. Mack, L. (2001). Food preservation in the Roman empire. Available from: http://www.unc.edu/courses/rometch/public/content/survival/lindsay_mack/food_preservation.html. Accessed Feb 20, 2007.
  29. Makela, P. M. (1992). Fermented sausage as a contamination source of ropy slime-producing lactic acid bacteria. Journal of Food Protection, 55, 48–51.Google Scholar
  30. Mann, C. C. (2005). 1491: New revelations of the Americas before Columbus (pp. 151–192). New York: Vintage Books.Google Scholar
  31. May, K. N. (1962). Bacterial contamination during cutting and packaging chicken in processing plants and retail stores. Food Technology, 16, 89–91.Google Scholar
  32. Mead, G .C. (2004). Microbiological quality of poultry meat: A review. Brazilian Journal of Poultry Science, 6, 135–142.Google Scholar
  33. Meyer, J. D., Cerveny, J. G., & Luchansky, J. B. (2003). Inhibition of non-proteolytic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in- bag turkey breast. Journal of Food Protection, 66, 1474–1479.Google Scholar
  34. Mulder, R. W. A. W., & Dorresteijn, L. W. J. (1975). Microbiological quality of mechanically deboned poultry meat. 2nd European Symposium on Poultry Meat Quality, Oosterbeck, Netherlands, 50, 1–7Google Scholar
  35. Sebranek, J., & Bacus, J. (2007). Natural and organic cured meat products: Regulatory, manufacturing, marketing, quality and safety issues. American Meat Science Association White Paper Series. Number 1. March. 1–16Google Scholar
  36. Seligman, R., & Frank-Bluhm, H. (1974). Microbial quality of barbecued chickens from commercial rotisseries. Journal of Milk Food Technology, 37, 473–476.Google Scholar
  37. Seman, D. L., Borger, A.C., Meyer, J. D., Hall, P .A., & Milkowski, A. L. (2002). Modeling the growth of Listeria monocytogenes in cured ready-to-eat meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate and product moisture content. Journal of Food Protection, 65, 651–658.Google Scholar
  38. Sindler, J. J., Cordway, J. C. Sebranek, J. G., Love, J. A., & Han, D. U. (2007) Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. Journal of Food Science, 72, 324–332.CrossRefGoogle Scholar
  39. Tompkin, R. B., McNamara, A. M., & Acuff, G. R. (2001). Meat and poultry products. In: F. P. Downs & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (pp. 463–471). Washington, DC: American Public Health Association.Google Scholar
  40. United States Department of Agriculture. (2007) 2007–16 Long term agricultural projections. Available from: htpp://http://www.ars.usda.gov/features/baseline/baseline2007/. Accessed 2007, Feb 22.
  41. United States Department of Agriculture. (1998). Special sampling procedures for fermented sausage products. Microbiology Handbook 3 Edition. Section 3.61. Washington, DC: US Department of Agriculture – Food Safety and Inspection Service.Google Scholar
  42. United States Department of Agriculture. (2001a). 9 CFR Ch.III Animals and Animal Products. 2001. Subpart C Food Ingredients and Sources of Radiation. Code of Federal Regulations 424.21:627.Google Scholar
  43. United States Department of Agriculture. (2001b). 9 CFR Ch. III. Animals and Animal Products. 2001. Subpart G-Cooked Sausage. Code of Federal Regulations 319.180: 303Google Scholar
  44. Whiteley, A., & Dsouza, M. D. (1989). A yellow discoloration of cooked cured meat products – Isolation and characterization of the causative organism. Journal of Food Protection, 52, 392–395.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.MadisonUSA
  2. 2.Kellogg’sWaunakeeUSA
  3. 3.AIV Microbiology and Food Safety Consultants, LLCHawthorn WoodsUSA

Personalised recommendations