Abstract
Methods for the reduction of spoilage, of lamb, by psychrotolerant clostridia were investigated including exposure to air, hot and cold water spray washing and tyndallisation. Initially vegetative cells of psychrotolerant clostridia associated with spoilage of chilled vacuum-packed meat were exposed to aerobic cooked meat medium at room temperature (21°C) to determine how long they remained viable. Survival of strains varied from 2h to 3days. Vegetative cells of Clostridium estertheticum subsp. estertheticum survived 7days at 10°C with little reduction in viable numbers. This ruled out exposure to air as a practical method for reducing spoilage. Trials were also carried out on chilled vacuum-packed lamb inoculated with spores of Cl. estertheticum subsp. estertheticum. The time until inoculated packs reached the loss of vacuum stage varied from 38 to 53days. Hot and cold water washing extended the shelf life by 12 to 13days in comparison to untreated packs.
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