alfas, presentation slide.spoilage of vacuum packaged meat
TRANSCRIPT
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Spoilage of vacuum packaged meat
Alfas Ahmed SiddiqueSupervisor- Dr. Shane Powell
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Meat in Australian economy• Australia is the 3rd largest meat exporter• >1 million metric ton exported by 2015• Exporting to Japan, China, Indonesia, USA, South Korea, New Zealand,
Saudi Arabia, Hong Kong, United Arab Emirates ….• 61% Australian land for farming and grazing • Beef is vacuum packaged commercially to distribute and sell.
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Vacuum packed meat• Vacuum packaging - Meat in a plastic film or bag - Remove air and oxygen - SealingAim is to make meat safer to consume and protect from any contamination.
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Aims• Overall Aims - Determining off odor producing microbes in vacuum packaged beef (numerous and culturable only) - Identification of microbes cause off odor under refrigeration
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Sample
Discoloration
Purge
Fig – Spoiled vacuum packaged sample
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Previous studies• The condition is anaerobic• Psychotropic Lactic Acid Bacteria (LAB) mostly reported as dominant
and off odor producer Brochothrix, Lactobacillus, Leuconostoc, Carnobacteria, Weisellia (a large group of bacteria produce lactic acid)
• Clostridia spp. involvement in blown pack.• Enterobacteria in spoilage Serratia spp The LAB become dominant and off odor producer.
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Method
Sampling
Plate count
Isolation and pure culture Characterization
Cooked meat growth
Potential spoilage microbe
Inoculation on irradiated sterile
meat
Off odor detection
Gene sequencing for identification
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Sampling, plate count and pure culture
Two spoiled sampled were examined. Up to dilution 4 were spread plated on
PCA – Non selective VRBG – Selective for EnterobacteriaceaceBHI – Non selective CFC – Selective for PseudomonasMRS – Selective for LAB STAA – Selective for Brochotrix -Incubation at 4ᵒC, 10ᵒC and 25ᵒC.
(PCA-plate count agar, BHI- Brain heart infusion agar, MRS-Man Rogosa Sharpe agar, VRBG-Violet Red Bile Glucose agar, CFC- Centrimide Fucidine Cephalosporin, STAA- Sterptomycin thallous acetate actidione)
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Characterization • Colony morphology• Gram stain• KOH test• Hetero and homo fermentation of LAB X - APT broth (hot loop test). Bubbles – hetero; No bubbles - Homo
X - HHD (Blue colony- Hetero; White colony – Homo) - M5 media (Green color change – Hetero; No color change – Homo) media color changes from blue to green by hetero fermentation
Isolates with similar colony morphology and gram stain assumed as same microbes.
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M5 media
Homo fermentation
Hetero fermentation
Fig – Homo and hetero fermentation differentiation using M5
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Testing spoilage potential
Cooked meat medium - Inoculation and incubation at 4ᵒC, 10ᵒC, 20ᵒC and 25ᵒC. - Off odor detection
Sterile irradiated meat inoculation - Potential spoilage isolates were inoculated on irradiated meat - Incubation at 25ᵒC.
Gene sequencing -Sequencing of potential isolates.
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Cooked meat Irradiated meat Inoculation
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Results
• Psychrotolerant LAB at 4ᵒC
• Diverse flora in BHI
PCA BHI MRS0
1
2
3
4
5
6
7
8
4C10C25C
Media and temperatures
Log
CFU/
g of
mea
t
Log CFU/G of meat of 1st spoiled sample
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• Psychrotolerant at 10ᵒC
• LAB is higher
• Higher Log CFU/g
PCA BHI MRS0
1
2
3
4
5
6
7
8
4C10C25C
Media and temperatures
Log
CFU/
g of
mea
t
Log CFU/G of meat of 2nd spoiled odor sample
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Characterizations results
• 90 isolates
• Mesophilic and psychotropic
• Psychrotolerant
• Gram +ve/-ve cocci/rods in pairs/chains
• Cooked meat medium
• M5 media (LAB only)
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Isolate no. Media Colony morphology Gram stain Cooked meat broth
P10 PCA Dull white, round, smooth, flat, glistering, small in size
-ve Short rods chains
Sulfurous
P15 PCA Transparent, round, smooth, flat, smallest tiny dot like
-ve/+ve Coccoid rod/short rod Chains
Unpleasant smell
P19 PCA Transparent, round, smooth, flat, smallest tiny dot like
-ve Rods Sulfurous
P20 PCA Watery milky, glistering, round, flat -ve Cocci Chains Unpleasant smell
B10 BHIB Whitish, round, transparent, glistering, small -ve cocci Spoil smell
B25 BHIB Transparent, round, glossy, flat, glistering, medium size
+ cocci Unpleasant smell
B29 BHIB Dull white, round, flat, opaque, no glistering, smooth
+ve cocci Unpleasant smell
Short Isolation chart
Homo- Hetero differentiation
M6 MRS Completely transparent, round, smooth, flat, dot like
+ve Cocci Spoil smell APT – HomoM5 – HeteroHHD – Hetero
M12 MRS Transparent, round, smooth, flat, smaller size
+ve Small Rods
No smell APT – No inoculationM5 – HomoHHD – Homo
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Sign of spoilage on radiated meat and compare with sample
Discoloration and purge
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Irradiated meat inoculation resultsIsolates Amount of inoculum
cells/cm²Off odor Color change Purge production
P10 3x10^6 Yes, Sickly sweet, Greyish + + +P19 3.38x10^6 No or as control - P20 5.8x10^6 Yes, Chunky cheesy, sour and vomit
typeGreyish + +
P27 4.36x10^8 No or as control - -M1 4.02x10^8 No or as control - -M6 3x10^6 No or as control - -M12 5.76x10^8 Yes, Chunky cheesy, sour and vomit
typeGreyish +
B10 6.83x10^8 Yes, Fruity sweet Slightly greyish + +
B1 6.63x10^8 No or as control - -B29 4.95x10^8 Yes, Yeasty alcoholic Slightly greyish +
B25 5.25x10^8 Yes, Yeasty alcoholic Slightly greyish +
** The red colored ones were analyzed by gene sequencing to identify the microbes
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Gene sequencing results• P10 Carnobacterium spp.
• B25 Carnobacterium spp.
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ConclusionOne of the off odor producing microbes was Carnobacterium spp.
It grows between -1ᵒC to 25ᵒC.
Aerobically, Anaerobically and Micro aerobically.
Cause spoilage in vacuum packed meat under refrigeration.
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Thank you