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D.m. Broda - One of the best experts on this subject based on the ideXlab platform.
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sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum packed Chilled Meats as determined by pcr amplification procedure
Journal of Applied Microbiology, 2009Co-Authors: D.m. Broda, J.a. Boerema, Gale BrightwellAbstract:Aims: To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at –0·5°C for 5½ weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on Chilled dressed carcasses. Conclusions: The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for ‘blown pack’ -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. Significance and Impact of the Study: This paper provides information significant for controlling meat spoilage-causing clostridia in the meat-processing plants.
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Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum‐packed Chilled Meats, as determined by PCR amplification procedure
Journal of applied microbiology, 2009Co-Authors: D.m. Broda, J.a. Boerema, Gale BrightwellAbstract:Aims: To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at –0·5°C for 5½ weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on Chilled dressed carcasses. Conclusions: The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for ‘blown pack’ -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. Significance and Impact of the Study: This paper provides information significant for controlling meat spoilage-causing clostridia in the meat-processing plants.
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pcr detection of psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled Meats
Journal of Applied Microbiology, 2003Co-Authors: D.m. Broda, J.a. Boerema, R.g. BellAbstract:Aims: To develop a practical molecular procedure that directly, without isolation, and specifically detects the presence of clostridia which cause ‘blown pack’ spoilage of vacuum-packed meat. Methods and Results: Primer sets and PCR amplification procedures were developed that detect the presence of 16S rDNA gene and/or 16S-23S rDNA internal transcribed spacer fragments of ‘blown pack’ causing clostridia in meat. The specificity of the developed procedures was evaluated with DNA obtained from close phylogenetic neighbours of ‘blown pack’ causing clostridia, food clostridia and common meat spoilage microorganisms. The sensitivity of detection was assessed in non-enriched and low-temperature-enriched beef mince inoculated with serially diluted pure cultures of Clostridium estertheticum DSMZ 8809T and Cl. gasigenes DB1AT . The efficacy of detection procedures was evaluated for naturally contaminated vacuum-packed meat samples. Three primer sets, 16SE, 16SDB and EISR, produced amplicons of the expected size with DNA templates from target clostridia, but failed to yield PCR products with DNAs from any other microorganisms tested. With 16SE and 16SDB primers, minimum levels of detection were 104 CFU g−1 for non-enriched, and 102 CFU g−1 for enriched meat samples. Based on the established specificity of these primers, as well as DNA sequencing of amplicons, Cl. gasigenes was confirmed as the causative agent of ‘blown pack’ spoilage in two packs, and Cl. estertheticum as the causative agent in the third. Conclusions: The developed method can be used for rapid detection of ‘blown pack’ causing clostridia in commercial blown packs, or following low temperature enrichment, for detection of these microorganisms in meat containing as few as 100 clostridial cells per gram. Significance and Impact of the Study: The paper reports practical procedures that can be used for rapid confirmation of the causative agents of clostridial ‘blown pack’ spoilage in commercial spoiled packs, or for detection of psychrophilic clostridia in epidemiological trace back of ‘blown pack’ spoilage incidents in meat processing plants.
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Abattoir sources of psychrophilic clostridia causing blown pack spoilage of vacuum-packed Chilled Meats determined by culture-based and molecular detection procedures.
Letters in applied microbiology, 2003Co-Authors: J.a. Boerema, D.m. Broda, R.g. BellAbstract:Aims: To identify the abattoir source(s) of psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular procedures were used to detect the presence of specific 16S rRNA gene fragments of blown pack-causing clostridia in samples collected from a commercial abattoir and its environs. Blown pack-causing clostridia were consistently detected in hide, soil and faecal samples, as well as in samples collected at slaughter plant locations associated with handling of animals and animal carcasses prior to pelt removal. Conclusions: The data indicate that pelts per se or soil particles/faecal material attached thereto are the most probable primary reservoir of blown pack clostridia in the abattoir. Significance and Impact of the Study: The paper provides information critical for controlling blown pack spoilage in commercial meat-processing plants.
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the abattoir source of culturable psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled venison
Journal of Applied Microbiology, 2002Co-Authors: D.m. Broda, J.a. Boerema, R.g. Bell, D R MusgraveAbstract:Aims: To identify the abattoir source(s) of culturable psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Psychrophilic and psychrotolerant clostridia were isolated from hides, faeces and tonsils of deer slaughter stock, and from a meat plant environment. The isolates were differentiated using restriction fragment length polymorphism analysis of the 16S rDNA gene (PCR–RFLP) and 16S-23S rDNA internal transcribed spacer (ITS) analysis. PCR–RFLP group I clostridia were found to have restriction patterns indistinguishable from the patterns of ‘blown pack’-causing Clostridium gasigenes DB1AT and R26. Gas production in packs inoculated with vegetative cells of PCR–RFLP group I clostridia was first evident after 14 days at 2 °C. The prevalence of these clostridia was similar in hide and faecal samples from slaughter animals, but these micro-organisms were absent from tonsils and the meat plant environment. Banding patterns of PCR–RFLP group II clostridia showed some cross-similarity with patterns of the ‘blown pack’-causing micro-organism Cl. estertheticum DSM 8809T and Cl. estertheticum-like meat strains. The majority of clostridia in PCR–RFLP group II were found in the faeces of slaughter animals. Isolates representing PCR–RFLP group II did not, however, produce gas in vacuum packs stored at 2 °C for 84 days. Conclusions: The data suggest that soil particles attached to hide or present in faeces are the most probable primary reservoir from which ‘blown pack’ clostridia are introduced onto carcasses. Therefore, dressing procedure hygiene remains paramount in order to control the spread of psychrophilic Clostridium spp. in a meat plant. Significance and Impact of the Study: The paper provides information critical for controlling ‘blown pack’ spoilage in meat processing plants. It reports on the use of molecular techniques for determination of abattoir sources of ‘blown pack’-causing clostridia.
R.g. Bell - One of the best experts on this subject based on the ideXlab platform.
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pcr detection of psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled Meats
Journal of Applied Microbiology, 2003Co-Authors: D.m. Broda, J.a. Boerema, R.g. BellAbstract:Aims: To develop a practical molecular procedure that directly, without isolation, and specifically detects the presence of clostridia which cause ‘blown pack’ spoilage of vacuum-packed meat. Methods and Results: Primer sets and PCR amplification procedures were developed that detect the presence of 16S rDNA gene and/or 16S-23S rDNA internal transcribed spacer fragments of ‘blown pack’ causing clostridia in meat. The specificity of the developed procedures was evaluated with DNA obtained from close phylogenetic neighbours of ‘blown pack’ causing clostridia, food clostridia and common meat spoilage microorganisms. The sensitivity of detection was assessed in non-enriched and low-temperature-enriched beef mince inoculated with serially diluted pure cultures of Clostridium estertheticum DSMZ 8809T and Cl. gasigenes DB1AT . The efficacy of detection procedures was evaluated for naturally contaminated vacuum-packed meat samples. Three primer sets, 16SE, 16SDB and EISR, produced amplicons of the expected size with DNA templates from target clostridia, but failed to yield PCR products with DNAs from any other microorganisms tested. With 16SE and 16SDB primers, minimum levels of detection were 104 CFU g−1 for non-enriched, and 102 CFU g−1 for enriched meat samples. Based on the established specificity of these primers, as well as DNA sequencing of amplicons, Cl. gasigenes was confirmed as the causative agent of ‘blown pack’ spoilage in two packs, and Cl. estertheticum as the causative agent in the third. Conclusions: The developed method can be used for rapid detection of ‘blown pack’ causing clostridia in commercial blown packs, or following low temperature enrichment, for detection of these microorganisms in meat containing as few as 100 clostridial cells per gram. Significance and Impact of the Study: The paper reports practical procedures that can be used for rapid confirmation of the causative agents of clostridial ‘blown pack’ spoilage in commercial spoiled packs, or for detection of psychrophilic clostridia in epidemiological trace back of ‘blown pack’ spoilage incidents in meat processing plants.
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Abattoir sources of psychrophilic clostridia causing blown pack spoilage of vacuum-packed Chilled Meats determined by culture-based and molecular detection procedures.
Letters in applied microbiology, 2003Co-Authors: J.a. Boerema, D.m. Broda, R.g. BellAbstract:Aims: To identify the abattoir source(s) of psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular procedures were used to detect the presence of specific 16S rRNA gene fragments of blown pack-causing clostridia in samples collected from a commercial abattoir and its environs. Blown pack-causing clostridia were consistently detected in hide, soil and faecal samples, as well as in samples collected at slaughter plant locations associated with handling of animals and animal carcasses prior to pelt removal. Conclusions: The data indicate that pelts per se or soil particles/faecal material attached thereto are the most probable primary reservoir of blown pack clostridia in the abattoir. Significance and Impact of the Study: The paper provides information critical for controlling blown pack spoilage in commercial meat-processing plants.
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the abattoir source of culturable psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled venison
Journal of Applied Microbiology, 2002Co-Authors: D.m. Broda, J.a. Boerema, R.g. Bell, D R MusgraveAbstract:Aims: To identify the abattoir source(s) of culturable psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Psychrophilic and psychrotolerant clostridia were isolated from hides, faeces and tonsils of deer slaughter stock, and from a meat plant environment. The isolates were differentiated using restriction fragment length polymorphism analysis of the 16S rDNA gene (PCR–RFLP) and 16S-23S rDNA internal transcribed spacer (ITS) analysis. PCR–RFLP group I clostridia were found to have restriction patterns indistinguishable from the patterns of ‘blown pack’-causing Clostridium gasigenes DB1AT and R26. Gas production in packs inoculated with vegetative cells of PCR–RFLP group I clostridia was first evident after 14 days at 2 °C. The prevalence of these clostridia was similar in hide and faecal samples from slaughter animals, but these micro-organisms were absent from tonsils and the meat plant environment. Banding patterns of PCR–RFLP group II clostridia showed some cross-similarity with patterns of the ‘blown pack’-causing micro-organism Cl. estertheticum DSM 8809T and Cl. estertheticum-like meat strains. The majority of clostridia in PCR–RFLP group II were found in the faeces of slaughter animals. Isolates representing PCR–RFLP group II did not, however, produce gas in vacuum packs stored at 2 °C for 84 days. Conclusions: The data suggest that soil particles attached to hide or present in faeces are the most probable primary reservoir from which ‘blown pack’ clostridia are introduced onto carcasses. Therefore, dressing procedure hygiene remains paramount in order to control the spread of psychrophilic Clostridium spp. in a meat plant. Significance and Impact of the Study: The paper provides information critical for controlling ‘blown pack’ spoilage in meat processing plants. It reports on the use of molecular techniques for determination of abattoir sources of ‘blown pack’-causing clostridia.
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PCR detection of psychrotolerant clostridia associated with deep tissue spoilage of vacuum-packed Chilled Meats.
Letters in applied microbiology, 2002Co-Authors: J.a. Boerema, D.m. Broda, R.g. BellAbstract:Aims: To develop a practical molecular procedure that directly (without isolation) and specifically detects the presence of clostridia, which cause the deep tissue spoilage condition . Methods and Results: A primer set was designed and a PCR amplification procedure developed to detect the presence of Clostridium algidicarnis and Cl. putrefaciens 16S rDNA gene fragments in meat. The procedure yielded amplicons of the expected size with homologous DNA templates, but failed to give PCR products with DNAs from 47 food clostridia and common meat spoilage micro-organisms. The minimum level of detection was 104 cfu g−1 for nonenriched meat samples. Based on the established specificity of these primers, as well as DNA sequencing of amplicons, the presence of Cl. algidicarnis and/or Cl. putrefaciens was confirmed in a swab sample taken from the cartilage of an ovine stifle joint, which on opening exhibited strong offensive odours. Conclusions: The developed method can be used for rapid detection of clostridia causing deep tissue spoilage in commercial vacuum packs. Significance and Impact of the Study: The paper reports practical procedures that can be used for rapid confirmation of the causative agents of deep tissue clostridial spoilage in commercial vacuum-packed Chilled Meats.
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Influence of culture media on the recovery of psychrotrophic Clostridium spp. associated with the spoilage of vacuum-packed Chilled Meats.
International journal of food microbiology, 1998Co-Authors: D.m. Broda, K M De Lacy, R.g. BellAbstract:This study was undertaken to determine the influence of culture media on the quantitative recovery of vegetative cells and spores of psychrotrophic Clostridium spp. associated with the spoilage of Chilled Meats. For recovery of vegetative cells and spores (presumptive counts), 24 h or 48 h broth cultures in Peptone Yeast Extract Glucose Starch (PYGS) broth were used; for spore counts, concentrated spore suspensions derived from 35-day cultures were used. For presumptive counts, seven non-selective and eight selective media were tested. Recovery of psychrotrophic clostridia with optimum growth temperatures between 15 degrees C and 20 degrees C was best with non-selective media, such as Peptone Yeast Extract Glucose Starch (PYGS) agar with lysozyme; recovery of clostridia with growth optima between 25 degrees C and 30 degrees C was best with selective media, such as Shahidi Ferguson Perfringens (SFP) agar. For organisms with the lower optimum growth temperature (heat-sensitive group) spore recovery after heat treatment (80 degrees C for 10 min) was best if a 2 M (pH 10) thioglycollate treatment (10 min at 45 degrees C) was used, followed by plating onto a lysozyme- or egg-yolk-containing medium. For organisms with the higher optimum growth temperature (heat-resistant group), spore recovery was best on Glucose Starch agar without added lysozyme. The diversity among psychrotrophic Clostridium spp. associated with Chilled meat spoilage precludes the identification of a single 'best' recovery medium or technique. Consequently, a variety of complementary selective techniques and media must be used if comprehensive recovery is to be assured.
J.a. Boerema - One of the best experts on this subject based on the ideXlab platform.
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sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum packed Chilled Meats as determined by pcr amplification procedure
Journal of Applied Microbiology, 2009Co-Authors: D.m. Broda, J.a. Boerema, Gale BrightwellAbstract:Aims: To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at –0·5°C for 5½ weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on Chilled dressed carcasses. Conclusions: The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for ‘blown pack’ -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. Significance and Impact of the Study: This paper provides information significant for controlling meat spoilage-causing clostridia in the meat-processing plants.
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Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum‐packed Chilled Meats, as determined by PCR amplification procedure
Journal of applied microbiology, 2009Co-Authors: D.m. Broda, J.a. Boerema, Gale BrightwellAbstract:Aims: To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at –0·5°C for 5½ weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on Chilled dressed carcasses. Conclusions: The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for ‘blown pack’ -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. Significance and Impact of the Study: This paper provides information significant for controlling meat spoilage-causing clostridia in the meat-processing plants.
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pcr detection of psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled Meats
Journal of Applied Microbiology, 2003Co-Authors: D.m. Broda, J.a. Boerema, R.g. BellAbstract:Aims: To develop a practical molecular procedure that directly, without isolation, and specifically detects the presence of clostridia which cause ‘blown pack’ spoilage of vacuum-packed meat. Methods and Results: Primer sets and PCR amplification procedures were developed that detect the presence of 16S rDNA gene and/or 16S-23S rDNA internal transcribed spacer fragments of ‘blown pack’ causing clostridia in meat. The specificity of the developed procedures was evaluated with DNA obtained from close phylogenetic neighbours of ‘blown pack’ causing clostridia, food clostridia and common meat spoilage microorganisms. The sensitivity of detection was assessed in non-enriched and low-temperature-enriched beef mince inoculated with serially diluted pure cultures of Clostridium estertheticum DSMZ 8809T and Cl. gasigenes DB1AT . The efficacy of detection procedures was evaluated for naturally contaminated vacuum-packed meat samples. Three primer sets, 16SE, 16SDB and EISR, produced amplicons of the expected size with DNA templates from target clostridia, but failed to yield PCR products with DNAs from any other microorganisms tested. With 16SE and 16SDB primers, minimum levels of detection were 104 CFU g−1 for non-enriched, and 102 CFU g−1 for enriched meat samples. Based on the established specificity of these primers, as well as DNA sequencing of amplicons, Cl. gasigenes was confirmed as the causative agent of ‘blown pack’ spoilage in two packs, and Cl. estertheticum as the causative agent in the third. Conclusions: The developed method can be used for rapid detection of ‘blown pack’ causing clostridia in commercial blown packs, or following low temperature enrichment, for detection of these microorganisms in meat containing as few as 100 clostridial cells per gram. Significance and Impact of the Study: The paper reports practical procedures that can be used for rapid confirmation of the causative agents of clostridial ‘blown pack’ spoilage in commercial spoiled packs, or for detection of psychrophilic clostridia in epidemiological trace back of ‘blown pack’ spoilage incidents in meat processing plants.
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Abattoir sources of psychrophilic clostridia causing blown pack spoilage of vacuum-packed Chilled Meats determined by culture-based and molecular detection procedures.
Letters in applied microbiology, 2003Co-Authors: J.a. Boerema, D.m. Broda, R.g. BellAbstract:Aims: To identify the abattoir source(s) of psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular procedures were used to detect the presence of specific 16S rRNA gene fragments of blown pack-causing clostridia in samples collected from a commercial abattoir and its environs. Blown pack-causing clostridia were consistently detected in hide, soil and faecal samples, as well as in samples collected at slaughter plant locations associated with handling of animals and animal carcasses prior to pelt removal. Conclusions: The data indicate that pelts per se or soil particles/faecal material attached thereto are the most probable primary reservoir of blown pack clostridia in the abattoir. Significance and Impact of the Study: The paper provides information critical for controlling blown pack spoilage in commercial meat-processing plants.
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the abattoir source of culturable psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled venison
Journal of Applied Microbiology, 2002Co-Authors: D.m. Broda, J.a. Boerema, R.g. Bell, D R MusgraveAbstract:Aims: To identify the abattoir source(s) of culturable psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Psychrophilic and psychrotolerant clostridia were isolated from hides, faeces and tonsils of deer slaughter stock, and from a meat plant environment. The isolates were differentiated using restriction fragment length polymorphism analysis of the 16S rDNA gene (PCR–RFLP) and 16S-23S rDNA internal transcribed spacer (ITS) analysis. PCR–RFLP group I clostridia were found to have restriction patterns indistinguishable from the patterns of ‘blown pack’-causing Clostridium gasigenes DB1AT and R26. Gas production in packs inoculated with vegetative cells of PCR–RFLP group I clostridia was first evident after 14 days at 2 °C. The prevalence of these clostridia was similar in hide and faecal samples from slaughter animals, but these micro-organisms were absent from tonsils and the meat plant environment. Banding patterns of PCR–RFLP group II clostridia showed some cross-similarity with patterns of the ‘blown pack’-causing micro-organism Cl. estertheticum DSM 8809T and Cl. estertheticum-like meat strains. The majority of clostridia in PCR–RFLP group II were found in the faeces of slaughter animals. Isolates representing PCR–RFLP group II did not, however, produce gas in vacuum packs stored at 2 °C for 84 days. Conclusions: The data suggest that soil particles attached to hide or present in faeces are the most probable primary reservoir from which ‘blown pack’ clostridia are introduced onto carcasses. Therefore, dressing procedure hygiene remains paramount in order to control the spread of psychrophilic Clostridium spp. in a meat plant. Significance and Impact of the Study: The paper provides information critical for controlling ‘blown pack’ spoilage in meat processing plants. It reports on the use of molecular techniques for determination of abattoir sources of ‘blown pack’-causing clostridia.
Gale Brightwell - One of the best experts on this subject based on the ideXlab platform.
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contamination levels of clostridium estertheticum spores that result in gaseous spoilage of vacuum packaged Chilled beef and lamb meat
Letters in Applied Microbiology, 2010Co-Authors: Robyn Clemens, Katharine H Adam, Gale BrightwellAbstract:AIMS To determine the contamination levels of Cl. estertheticum spores that result in gaseous spoilage of vacuum-packaged Chilled Meats, beef and lamb, stored at two different temperatures, -1.5 and 2 degrees C. METHODS AND RESULTS The study consisted of two separate trials using the same processing parameters applied to beef and lamb at two different storage temperatures and six different inoculation concentrations of Cl. estertheticum. A threshold for pack blowing of c. 1 spore per vacuum pack was seen with both beef and lamb stored at -1.5 and 2 degrees C. These results highlight the detrimental effect that increasing Cl. estertheticum spore inoculum concentration has on the onset of blown pack spoilage for both meat species stored at -1.5 and 2 degrees C. CONCLUSIONS This study demonstrates that storage temperature is an extremely important parameter influencing the onset of blown pack spoilage and that storing meat at -1.5 degrees C significantly delays the onset of blown pack spoilage in comparison with storage at 2 degrees C. SIGNIFICANCE AND IMPACT OF STUDY The results of this study indicate that 1 Cl. estertheticum spore may present a risk of spoilage, and thus hygienic carcass dressing is critical to keep contamination to a minimum and maximize storage life of the vacuum-packed Chilled product.
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sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum packed Chilled Meats as determined by pcr amplification procedure
Journal of Applied Microbiology, 2009Co-Authors: D.m. Broda, J.a. Boerema, Gale BrightwellAbstract:Aims: To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at –0·5°C for 5½ weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on Chilled dressed carcasses. Conclusions: The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for ‘blown pack’ -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. Significance and Impact of the Study: This paper provides information significant for controlling meat spoilage-causing clostridia in the meat-processing plants.
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Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum‐packed Chilled Meats, as determined by PCR amplification procedure
Journal of applied microbiology, 2009Co-Authors: D.m. Broda, J.a. Boerema, Gale BrightwellAbstract:Aims: To determine possible preslaughter and processing sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed Chilled Meats. Methods and Results: Molecular methods based on the polymerase chain reaction (PCR) amplification of specific 16S rDNA fragments were used to detect the presence of Clostridium gasigenes, Clostridium estertheticum, Clostridium algidicarnis and Clostridium putrefaciens in a total of 357 samples collected from ten slaughter stock supply farms, slaughter stock, two lamb-processing plants, their environments, dressed carcasses and final vacuum-packed meat stored at –0·5°C for 5½ weeks. Clostridium gasigenes, C. estertheticum and C. algidicarnis/C. putrefaciens were commonly detected in farm, faeces, fleece and processing environmental samples collected at the slaughter floor operations prior to fleece removal, but all these micro-organisms were detected in only 4 out of 26 cooling floor and chiller environmental samples. One out of 42 boning room environmental samples tested positive for the presence of C. gasigenes and C. estertheticum, but 25 out of 42 of these samples were positive for C. algidicarnis/C. putrefaciens. Nearly all of the 31 faecal samples tested positive for the presence of C. gasigenes and C. estertheticum; however, only two of these samples were positive for C. algidicarnis and/or C. putrefaciens. Clostridial species that were subject to this investigation were frequently detected on Chilled dressed carcasses. Conclusions: The major qualitative and quantitative differences between the results of PCR detection obtained with the primers specific for ‘blown pack’ -causing clostridia (C. gasigenes and C. estertheticum) and those obtained with primers specific for C. algidicarnis and C. putrefaciens suggest that the control of meat spoilage caused by different groups of meat clostridia is best approached individually for each group. Significance and Impact of the Study: This paper provides information significant for controlling meat spoilage-causing clostridia in the meat-processing plants.
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the abattoir source of culturable psychrophilic clostridium spp causing blown pack spoilage of vacuum packed Chilled venison
Journal of Applied Microbiology, 2002Co-Authors: D.m. Broda, J.a. Boerema, R.g. Bell, D R MusgraveAbstract:Aims: To identify the abattoir source(s) of culturable psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed Chilled Meats. Methods and Results: Psychrophilic and psychrotolerant clostridia were isolated from hides, faeces and tonsils of deer slaughter stock, and from a meat plant environment. The isolates were differentiated using restriction fragment length polymorphism analysis of the 16S rDNA gene (PCR–RFLP) and 16S-23S rDNA internal transcribed spacer (ITS) analysis. PCR–RFLP group I clostridia were found to have restriction patterns indistinguishable from the patterns of ‘blown pack’-causing Clostridium gasigenes DB1AT and R26. Gas production in packs inoculated with vegetative cells of PCR–RFLP group I clostridia was first evident after 14 days at 2 °C. The prevalence of these clostridia was similar in hide and faecal samples from slaughter animals, but these micro-organisms were absent from tonsils and the meat plant environment. Banding patterns of PCR–RFLP group II clostridia showed some cross-similarity with patterns of the ‘blown pack’-causing micro-organism Cl. estertheticum DSM 8809T and Cl. estertheticum-like meat strains. The majority of clostridia in PCR–RFLP group II were found in the faeces of slaughter animals. Isolates representing PCR–RFLP group II did not, however, produce gas in vacuum packs stored at 2 °C for 84 days. Conclusions: The data suggest that soil particles attached to hide or present in faeces are the most probable primary reservoir from which ‘blown pack’ clostridia are introduced onto carcasses. Therefore, dressing procedure hygiene remains paramount in order to control the spread of psychrophilic Clostridium spp. in a meat plant. Significance and Impact of the Study: The paper provides information critical for controlling ‘blown pack’ spoilage in meat processing plants. It reports on the use of molecular techniques for determination of abattoir sources of ‘blown pack’-causing clostridia.