Abstract
The genus Brochothrix is comprised of two species, Brochothrix thermosphacta and Brochothrix campestris. Unlike their closest relatives (Listeria spp.), they are exclusively nonpathogenic. Brochothrix thermosphacta can be a major spoilage organism on refrigerated fresh and cured meats, particularly at pH>6.0. In the absence of O2, its metabolic products are inoffensive, but when a poor vacuum is drawn or if a poor gas barrier packaging film is used, B. thermosphacta can cause objectionable odors at low numbers. Brochothrix thermosphacta is not a major problem for fresh meats packed with high O2 because these meats have a short shelf life (<16days). However, because its resistance to radiation is relatively high, B. thermosphacta may cause early spoilage of irradiated meats.
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