Advanced search
1 file | 413.23 KB Add to list

Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

(2019) FOOD MICROBIOLOGY. 81. p.40-50
Author
Organization
Abstract
The major aim of the study was to establish the routes via which spoilage associated psychrotrophic bacteria contaminate poultry products at a large processing plant located in Belgium. Environmental samples were collected consisting of samples of air and swabs of food contact surfaces. Product samples were also collected consisting of modified atmosphere packaged (MAP) chicken wings and legs, which were analyzed microbiologically on the same day they were produced as well as after their sell-by date. Psychrotrophic bacteria from these samples were subsequently clustered and identified by means of MALDI-TOF MS and 16S rRNA gene sequencing. Carnobacterium maltaromaticum was determined to dominate the spoilage flora of both wings and legs. Other psychrotrophic bacteria able to grow on MRS which were identified on expired wings and legs included Carnobacterium divergens, Brocothrix thermosphacta, Lactobacillus curvatus, and Lactobacillus brevis. These were determined to arise from food contact surfaces such as cutting blades, leg hooks, Ertalon and polyurethane conveyor belts, working tables, and the hands of the operators. Importantly, it was determined that cleaning and disinfection was largely inadequate. Air was also determined to be an important vector of psychrotrophic bacteria in the processing environment, potentially contaminating the products directly or indirectly.
Keywords
Source-tracking, Contamination, MALDI-TOF MS, Lactic acid bacteria, Fresh poultry, LACTIC-ACID BACTERIA, LEUCONOSTOC-GASICOMITATUM, SHELF-LIFE, MEAT, SPOILAGE, STORAGE, CARNOBACTERIUM, COMMUNITIES, MICROBIOTA, DIVERSITY

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 413.23 KB

Citation

Please use this url to cite or link to this publication:

MLA
Samapundo, Simbarashe, et al. “Tracking the Sources of Psychrotrophic Bacteria Contaminating Chicken Cuts during Processing.” FOOD MICROBIOLOGY, vol. 81, 2019, pp. 40–50.
APA
Samapundo, S., de Baenst, I., Aerts, M., Cnockaert, M., Devlieghere, F., & Vandamme, P. (2019). Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. FOOD MICROBIOLOGY, 81, 40–50.
Chicago author-date
Samapundo, Simbarashe, Ilse de Baenst, M. Aerts, Margo Cnockaert, Frank Devlieghere, and Peter Vandamme. 2019. “Tracking the Sources of Psychrotrophic Bacteria Contaminating Chicken Cuts during Processing.” FOOD MICROBIOLOGY 81: 40–50.
Chicago author-date (all authors)
Samapundo, Simbarashe, Ilse de Baenst, M. Aerts, Margo Cnockaert, Frank Devlieghere, and Peter Vandamme. 2019. “Tracking the Sources of Psychrotrophic Bacteria Contaminating Chicken Cuts during Processing.” FOOD MICROBIOLOGY 81: 40–50.
Vancouver
1.
Samapundo S, de Baenst I, Aerts M, Cnockaert M, Devlieghere F, Vandamme P. Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. FOOD MICROBIOLOGY. 2019;81:40–50.
IEEE
[1]
S. Samapundo, I. de Baenst, M. Aerts, M. Cnockaert, F. Devlieghere, and P. Vandamme, “Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing,” FOOD MICROBIOLOGY, vol. 81, pp. 40–50, 2019.
@article{8641457,
  abstract     = {The major aim of the study was to establish the routes via which spoilage associated psychrotrophic bacteria contaminate poultry products at a large processing plant located in Belgium. Environmental samples were collected consisting of samples of air and swabs of food contact surfaces. Product samples were also collected consisting of modified atmosphere packaged (MAP) chicken wings and legs, which were analyzed microbiologically on the same day they were produced as well as after their sell-by date. Psychrotrophic bacteria from these samples were subsequently clustered and identified by means of MALDI-TOF MS and 16S rRNA gene sequencing. Carnobacterium maltaromaticum was determined to dominate the spoilage flora of both wings and legs. Other psychrotrophic bacteria able to grow on MRS which were identified on expired wings and legs included Carnobacterium divergens, Brocothrix thermosphacta, Lactobacillus curvatus, and Lactobacillus brevis. These were determined to arise from food contact surfaces such as cutting blades, leg hooks, Ertalon and polyurethane conveyor belts, working tables, and the hands of the operators. Importantly, it was determined that cleaning and disinfection was largely inadequate. Air was also determined to be an important vector of psychrotrophic bacteria in the processing environment, potentially contaminating the products directly or indirectly.},
  author       = {Samapundo, Simbarashe and de Baenst, Ilse and Aerts, M. and Cnockaert, Margo and Devlieghere, Frank and Vandamme, Peter},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keywords     = {Source-tracking,Contamination,MALDI-TOF MS,Lactic acid bacteria,Fresh poultry,LACTIC-ACID BACTERIA,LEUCONOSTOC-GASICOMITATUM,SHELF-LIFE,MEAT,SPOILAGE,STORAGE,CARNOBACTERIUM,COMMUNITIES,MICROBIOTA,DIVERSITY},
  language     = {eng},
  pages        = {40--50},
  title        = {Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing},
  url          = {http://dx.doi.org/10.1016/j.fm.2018.06.003},
  volume       = {81},
  year         = {2019},
}

Altmetric
View in Altmetric
Web of Science
Times cited: