The microbiology of beef carcasses and primals during chilling and commercial storage

Rachael Reid; Séamus Fanning; Paul Whyte; Joe Kerry; Roland Lindqvist; Zhongyi Yu; Declan Bolton

doi:10.1016/j.fm.2016.08.003

The microbiology of beef carcasses and primals during chilling and commercial storage

Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Roland Lindqvist, Zhongyi Yu, Declan Bolton^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

31 Citations (Scopus)

Abstract

The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (a_w) were also recorded. Clostridium (1.89 log₁₀ cfu/cm²) and Pseudomonas spp. (2.12 log₁₀ cfu/cm²) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 °C to 0 °C, pH from 7.07 to 5.65 and a_w from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.

Original language	English
Pages (from-to)	50-57
Number of pages	8
Journal	Food Microbiology
Volume	61
Early online date	06 Sep 2016
DOIs	https://doi.org/10.1016/j.fm.2016.08.003
Publication status	Published - 01 Feb 2017
Externally published	Yes

Bibliographical note

Funding Information:
The funding for this research was provided by the Food Institutional Research Measure (FIRM) ( 11F033 ) administered by the Department of Agriculture, Food and the Marine (Ireland) and by Teagasc core funding .

Publisher Copyright:
© 2016 Elsevier Ltd

Keywords

Beef carcasses
Brochothrix thermosphacta
Chilling
Clostridium spp.
Lactic acid bacteria (LAB)
Pseudomonas spp.
TVC

ASJC Scopus subject areas

Food Science
Microbiology

Access to Document

10.1016/j.fm.2016.08.003Licence: Unspecified

Cite this

@article{922ba91ff44248a185e68d60c644dee9,

title = "The microbiology of beef carcasses and primals during chilling and commercial storage",

abstract = "The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (aw) were also recorded. Clostridium (1.89 log10 cfu/cm2) and Pseudomonas spp. (2.12 log10 cfu/cm2) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 °C to 0 °C, pH from 7.07 to 5.65 and aw from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.",

keywords = "Beef carcasses, Brochothrix thermosphacta, Chilling, Clostridium spp., Lactic acid bacteria (LAB), Pseudomonas spp., TVC",

author = "Rachael Reid and S{\'e}amus Fanning and Paul Whyte and Joe Kerry and Roland Lindqvist and Zhongyi Yu and Declan Bolton",

note = "Funding Information: The funding for this research was provided by the Food Institutional Research Measure (FIRM) ( 11F033 ) administered by the Department of Agriculture, Food and the Marine (Ireland) and by Teagasc core funding . Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd",

year = "2017",

month = feb,

day = "1",

doi = "10.1016/j.fm.2016.08.003",

language = "English",

volume = "61",

pages = "50--57",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Elsevier",

}

TY - JOUR

T1 - The microbiology of beef carcasses and primals during chilling and commercial storage

AU - Reid, Rachael

AU - Fanning, Séamus

AU - Whyte, Paul

AU - Kerry, Joe

AU - Lindqvist, Roland

AU - Yu, Zhongyi

AU - Bolton, Declan

N1 - Funding Information: The funding for this research was provided by the Food Institutional Research Measure (FIRM) ( 11F033 ) administered by the Department of Agriculture, Food and the Marine (Ireland) and by Teagasc core funding . Publisher Copyright: © 2016 Elsevier Ltd

PY - 2017/2/1

Y1 - 2017/2/1

N2 - The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (aw) were also recorded. Clostridium (1.89 log10 cfu/cm2) and Pseudomonas spp. (2.12 log10 cfu/cm2) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 °C to 0 °C, pH from 7.07 to 5.65 and aw from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.

AB - The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (aw) were also recorded. Clostridium (1.89 log10 cfu/cm2) and Pseudomonas spp. (2.12 log10 cfu/cm2) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 °C to 0 °C, pH from 7.07 to 5.65 and aw from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.

KW - Beef carcasses

KW - Brochothrix thermosphacta

KW - Chilling

KW - Clostridium spp.

KW - Lactic acid bacteria (LAB)

KW - Pseudomonas spp.

KW - TVC

U2 - 10.1016/j.fm.2016.08.003

DO - 10.1016/j.fm.2016.08.003

M3 - Article

C2 - 27697169

AN - SCOPUS:84985930776

VL - 61

SP - 50

EP - 57

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

ER -

The microbiology of beef carcasses and primals during chilling and commercial storage

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Fingerprint

Cite this