Bioprotection in Meat and Meat Products

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 April 2020) | Viewed by 22411

Special Issue Editors

Department of Food Science, University of Udine, Via Sondrio, 2/a, 33100 Udine, Italy
Interests: food microorganisms; spoilage; safety; hygiene; natural antimicrobial compounds; starters; food bioprotection and improvement; fermented foods and beverages; microbial ecology; toxin and mycotoxin; biomolecular methods
Special Issues, Collections and Topics in MDPI journals
Department of Nutritional, Food & Consumer Studies, Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
Interests: control of microbiological risks in the food chain: behaviour of pathogens in food; risk assessment and risk management, with emphasis on food safety assurance systems in small and medium enterprises, and on meat processing; food fermentations; spoilage flora and shelf life of food; methods for assessment of quality and safety of food and water: cost-effective applications, measurement uncertainty

Special Issue Information

Dear Colleagues,

In recent years, various studies on antagonistic effects of microbial cultures (lactic acid bacteria, catalase-positive cocci, moulds) on spoilage and pathogenic bacteria in meat and meat products have been published. Cultures exerting these desired effects are referred to as “bioprotective cultures”. It is hoped that “bioprotection” (or “biopreservation”) using selected food-grade microorganisms or their metabolites may help in developing meat products with less salt, less fat and less chemical preservatives without impairing their safety and stability, and with minimal detrimental organoleptic changes. The purpose of this Special Issue is to discuss, in the light of recent research, the prospects and limitations of bioprotection of meat and meat products.

Topics

  • Target microorganisms (spoilage agents, relevant pathogens) in meat and meat products
  • Microorganisms of potential use for bioprotection of meat and meat products
  • Lactic acid bacteria
  • Catalase-positive, food-grade cocci
  • Food-grade moulds and yeasts
  • Selection and safety of bioprotective strains
  • Mechanisms of bioprotection
  • Production of organic acids
  • Bacteriocin formation
  • Formation of other antimicrobial compounds
  • Competitive action
  • Bacteriophages
  • Studies on microbial interactions in meat and meat products
  • Legal aspects, labelling, consumer acceptance

Prof. Dr. Giuseppe Comi
Prof. Friedrich-Karl Lücke
Guest Editors

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Published Papers (6 papers)

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Research

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20 pages, 1730 KiB  
Article
Low-Fat and High-Quality Fermented Sausages
by Patrizio Tremonte, Gianfranco Pannella, Silvia Jane Lombardi, Massimo Iorizzo, Franca Vergalito, Autilia Cozzolino, Lucia Maiuro, Mariantonietta Succi, Elena Sorrentino and Raffaele Coppola
Microorganisms 2020, 8(7), 1025; https://doi.org/10.3390/microorganisms8071025 - 10 Jul 2020
Cited by 2 | Viewed by 2616
Abstract
The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In [...] Read more.
The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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18 pages, 3631 KiB  
Article
Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria
by Lucilla Iacumin, Giorgia Cappellari, Andrea Colautti and Giuseppe Comi
Microorganisms 2020, 8(6), 898; https://doi.org/10.3390/microorganisms8060898 - 15 Jun 2020
Cited by 17 | Viewed by 3626
Abstract
The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked [...] Read more.
The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 °C for 60 days and at 4 °C for 20 days and at 8 °C for 40 days. The inhibition at 8 °C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 °C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produced neither off-odours and off-flavours, nor white/viscous patinas, slime, discoloration or browning. Therefore, according to the obtained data, and despite the fact that cooked cubed ham did not show pH ≤ 4.4 or aw ≤ 0.92, or pH ≤ 5.0 and aw ≤ 0.94, as cited in the EC Regulation 2073/2005. It can be scientifically stated that cubes of cooked ham with the addition of bioprotective starters cultures do not constitute a favourable substrate for L. monocytogenes growth. Consequently, these products can easily fall into category 1.3 (ready-to-eat foods that are not favourable to L. monocytogenes growth, other than those for infants and for special medical purposes), in which a maximum concentration of L. monocytogenes of 100 CFU g−1 is allowed. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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16 pages, 1699 KiB  
Article
Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System
by Eva Cebrián, Félix Núñez, Fernando J. Gálvez, Josué Delgado, Elena Bermúdez and Mar Rodríguez
Microorganisms 2020, 8(6), 793; https://doi.org/10.3390/microorganisms8060793 - 26 May 2020
Cited by 19 | Viewed by 2299
Abstract
Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, [...] Read more.
Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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17 pages, 1316 KiB  
Article
Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
by David Van der Veken, Rafik Benhachemi, Christina Charmpi, Lore Ockerman, Marijke Poortmans, Emiel Van Reckem, Chris Michiels and Frédéric Leroy
Microorganisms 2020, 8(2), 167; https://doi.org/10.3390/microorganisms8020167 - 24 Jan 2020
Cited by 20 | Viewed by 3372
Abstract
A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter [...] Read more.
A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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11 pages, 1559 KiB  
Article
Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses
by Anderson Carlos Camargo, Marcus Vinícius Coutinho Cossi, Wladimir Padilha da Silva, Luciano dos Santos Bersot, Mariza Landgraf, József Baranyi, Bernadette Dora Gombossy de Melo Franco and Nero Luís Augusto
Microorganisms 2019, 7(3), 86; https://doi.org/10.3390/microorganisms7030086 - 19 Mar 2019
Cited by 15 | Viewed by 4086
Abstract
Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among [...] Read more.
Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among these counts was proposed. The carcasses (n = 464) were surface sampled at four slaughtering steps (step 1: Hide after bleeding; step 2: Carcass after hide removal; step 3: Carcass after evisceration; step 4: Carcass after end washing) and subjected to a counting of mesophilic aerobes (MA), Enterobacteriaceae (EB), total coliforms (TC), and Escherichia coli (EC) using Petrifilm™ plates. Among the sampled beef carcasses (step 4), 32 (6.9%) and 71 (15.3%) presented counts above the microbiological criteria established by (EC) No. 1441/2007 for MA and EB, respectively. Thus, indicating that improvements in slaughter hygiene and a review of process controls are demanded in some of the studied slaughterhouses. The log count differences of EC, TC, and EB from MA were considered as response variables as a function of the slaughtering steps. Differential log counts changed consistently with the steps. The measurements, including the patterns in their inherently random variability, were fairly predictable from steps 1 and 4. The results indicated that differential log counts for TC and EC are not relevant, as their concentrations and random pattern can be inferred from counts of MA and EB. The proposed model can be used as a valuable tool for the design and adoption of feasible quality control programs in beef industries. The adoption of such a tool should have a positive contribution on consumers’ health and enhance product quality. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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Review

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12 pages, 260 KiB  
Review
Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat
by Joseph Wambui and Roger Stephan
Microorganisms 2019, 7(5), 142; https://doi.org/10.3390/microorganisms7050142 - 20 May 2019
Cited by 21 | Viewed by 5197
Abstract
Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major [...] Read more.
Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, and unpredictable isolation on the media. These factors hamper the detection of Cl. estertheticum before occurrence of BPS, which further undermines efforts to prevent the occurrence of BPS. Nevertheless, considerable developments have taken place with regard to culture-independent methods. Although information on Cl. estertheticum is available, it is limited and remains highly fragmented. Therefore, this review collates the available information and discusses relevant aspects of Cl. estertheticum as a specific spoilage organism of BPS in vacuum-packed meat. Full article
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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