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Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration

2020Journal article Open access
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dc.contributor.authorSilva, Jorge Luiz da
dc.contributor.authorCadavez, Vasco
dc.contributor.authorMachado, Maxsueli Aparecida Moura
dc.contributor.authorDias, Brendo da Conceição Lima
dc.contributor.authorCunha-Neto, Adelino da
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorFigueiredo, Eduardo Eustáquio de Souza
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T17:51:17Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T17:51:17Z
dc.date.issued2020
dc.description.abstractIn this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 – 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 – 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality.en_EN
dc.description.abstractNeste estudo, os parâmetros cinéticos de bactérias mesófilas, psicrotróficas e ácido lácticas foram estimados em carne bovina embalada a vácuo a 1 °C e 4 °C, a partir de curvas experimentais produzidas em amostras estocadas durante 21 e 60 dias, respectivamente. Em um experimento separado, a sobrevivência de Salmonella enterica O:4,5 multirresistente (MDR) a 1°C também foi caracterizada. A vida de prateleira da carne bovina embalada a vácuo, estocada a 4°C, foi estimada em 16.1 dias (95% CI: 14.8 – 17.3 dias), enquanto que a 1 °C o período foi maior que 21 dias, porque a contagem estimada de mesófilos ao final do experimento foi de 12.5 ln UFC.g-1 (95% CI: 11.8 – 13.3 ln UFC.g-1), o qual é mais baixo que o valor referência de shelf-life. A 1 °C, Salmonella inoculada reduziu em 6.61 ln UFC.g-1 (2.87 log UFC.g-1). Estes resultados demonstram a importância de estabelecimento em legislação, especialmente no Brasil, de valores padrões para contagem de microrganismos deteriorantes em carnes visando manter a qualidade do produto.
dc.description.sponsorshipThe authors thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil, for supporting the first author with a scholarship from the International Sandwich Exchange Program (PDSE) approved at the Call 047/2017/Process: 88881.189927/2018- 01. We also thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazil (Process: 310462 / 2018-5), and the Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT) for their support. Our gratitude also to the “Ad hoc” evaluators who reviewed our work and contributed to its improvement.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Jorge Luiz da; Cadavez, Vasco; Machado, Maxsueli Aparecida Moura; Dias, Brendo da Conceição Lima; Cunha-Neto, Adelino da; Gonzales-Barron, Ursula; Figueiredo, Eduardo Eustáquio de Souza (2020). Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration = Comportamento de bactérias deteriorantes e Salmonella enterica subespécie entérica O:4,5 em carne bovina embalada a vácuo durante refrigeração. Ciência Rural. ISSN 0103-8478. 50:7, p. 1-7en_EN
dc.identifier.doi10.1590/0103-8478cr20200090en_EN
dc.identifier.issn0103-8478
dc.identifier.urihttp://hdl.handle.net/10198/23427
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectDeteriorating microorganismsen_EN
dc.subjectMeat qualityen_EN
dc.subjectPredictive microbiologyen_EN
dc.subjectSalmonellaen_EN
dc.titleBehavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigerationen_EN
dc.title.alternativeComportamento de bactérias deteriorantes e Salmonella enterica subespécie entérica O:4,5 em carne bovina embalada a vácuo durante refrigeração
dc.typejournal article
dspace.entity.typePublication
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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