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  • Title: Contamination levels of Clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat.
    Author: Clemens RM, Adam KH, Brightwell G.
    Journal: Lett Appl Microbiol; 2010 Jun 01; 50(6):591-6. PubMed ID: 20406381.
    Abstract:
    AIMS: To determine the contamination levels of Cl. estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled meats, beef and lamb, stored at two different temperatures, -1.5 and 2 degrees C. METHODS AND RESULTS: The study consisted of two separate trials using the same processing parameters applied to beef and lamb at two different storage temperatures and six different inoculation concentrations of Cl. estertheticum. A threshold for pack blowing of c. 1 spore per vacuum pack was seen with both beef and lamb stored at -1.5 and 2 degrees C. These results highlight the detrimental effect that increasing Cl. estertheticum spore inoculum concentration has on the onset of blown pack spoilage for both meat species stored at -1.5 and 2 degrees C. CONCLUSIONS: This study demonstrates that storage temperature is an extremely important parameter influencing the onset of blown pack spoilage and that storing meat at -1.5 degrees C significantly delays the onset of blown pack spoilage in comparison with storage at 2 degrees C. SIGNIFICANCE AND IMPACT OF STUDY: The results of this study indicate that 1 Cl. estertheticum spore may present a risk of spoilage, and thus hygienic carcass dressing is critical to keep contamination to a minimum and maximize storage life of the vacuum-packed chilled product.
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