Spoilage microbiota associated to the storage of raw meat in different conditions

被引：483

作者：

Doulgeraki, Agapi I. ^{[1
]}

Ercolini, Danilo ^{[2
]}

Villani, Francesco ^{[2
]}

Nychas, George-John E. ^{[1
]}

机构：

[1] Agr Univ Athens, Dept Food Sci & Technol, Lab Microbiol & Biotechnol Foods, GR-11855 Athens, Greece

[2] Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Portici, NA, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2012年 / 157卷 / 02期

关键词：

Meat microbiota; Meat spoilage; Meat storage; Molecular methods; LACTIC-ACID BACTERIA; BLOWN PACK SPOILAGE; TRANSFORM INFRARED-SPECTROSCOPY; OREGANO ESSENTIAL OIL; MODIFIED-ATMOSPHERE; SP NOV; PSYCHROTROPHIC CLOSTRIDIUM; SHELF-LIFE; CARNOBACTERIUM-MALTAROMATICUM; BROCHOTHRIX-THERMOSPHACTA;

D O I：

10.1016/j.ijfoodmicro.2012.05.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat. In addition, the most recent tools used for the detection and identification of meat microbiota are also reviewed. (C) 2012 Elsevier BM. All rights reserved.

引用

页码：130 / 141

页数：12

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