Identification Of Spoilage Bacteria Research Articles

Identification of Spoilage Bacteria in Non-Food Products and Their Inhibition Using Botanical Extracts

Microbial contamination of non-food products is unavoidable since most industrial production cannot guarantee completely sterile end products. Therefore, biocides are added to postpone spoilage. In the last decade, legislation and social acceptance of chemicals have changed tremendously, leading to a growing interest in botanical extracts as alternatives. Here, we identified the bacterial contaminants from 16 expired non-food products, both by a culturing method and a metagenetics approach, revealing Enterobacteriaceae and Pseudomonadaceae as the most common spoilage bacteria. Next, we evaluated 636 botanical extracts for antibacterial activity against a panel of 11 challenge strains, showing broad activity for extracts of a.o. Glycyrrhiza glabra, Ficus hispida, and Toddalia asiatica. Finally, their antibacterial activity was evaluated against Escherichia coli and Staphylococcus aureus in a paint and a detergent product matrix, showing their potential as more sustainable alternatives to synthetic chemical biocides.

Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route

Spoilage in cooked ham is one of the main challenges where microbial contamination can play a fundamental role. This study aimed to characterize pork-cooked ham's microbial community changes among different food production conditions (formulation and processing) using 16S rRNA sequencing and also to investigate the spoilage bacteria in order to elucidate their contamination route. Samples of three pork-cooked ham references with and without post-pasteurization treatment and in contact with the slicing-packaging conveyor belt and slicer and packager surfaces were performed by 16S rRNA gene sequencing. In order to clarify the contamination route, surfaces were sampled by conventional microbiological methods. Results showed that Leuconostoc spp. was the principal genera in spoiled cooked ham and had no relation neither to formulation nor contact with the slicing-packaging conveyor belt. The contamination route found for Leuconostoc spp. was associated with the storage and packaging zone. In addition, the calculated shelf-life decreased to 57.5% independently of the environment interaction minimization when ham casing permeability was changed and linked to contamination of spoilage bacteria during the slicing and packaging process. This research illustrates how the combined approach provides complementary results to implement suggestions in the facility to reduce the cross-contamination with spoilage bacteria. It also generates tools to comprehend and propose transference models understanding the environmental and intrinsic factors related to microbial transfer rate.

Shelf life prediction and Bacterial flora for the fresh and lightly salted Pseudosciaena crocea stored at different temperatures

The active dominant spoilage organisms in the farmed Pseudosciaena crocea would cause short shelf life. This study focused on an identification of spoilage bacteria and the development of predictive model of shelf life in Pseudosciaena crocea both fresh and lightly salted during the storage at low, ambient and fluctuating temperature conditions. Microbiological, chemical changes in Pseudosciaena crocea were assessed to ensure the shelf life; Phenotypic and 16S rRNA were used to identified dominated strains from different conditions. Shelf life, remaining shelf life were predicted by predictive models including exponential, school-field and Square-root equation. The results showed that Shewanella spp. was the dominant organism at low temperature, while Vibrio spp. and Enterobacter were the dominant organisms at ambient and fluctuating temperatures.While the Proteus vulgaris, Vibrio alginolytica and serratia were the dominant group at low, ambient and fluctuating environment of the lightly salted Pseudosciaena crocea .The shelf-life of fresh Pseudosciaena crocea were 5.4 ~ 17.8 days, 1.1days and 4.6~9.3 days under low, ambient and fluctuating temperature; while the shelf life of lightly salted Pseudosciaena crocea were 12.2~49.1days, 4.2day and 20.5~23.5 days under low, ambient and fluctuating temperature. The evaluation index showed that School-field model and Exponential model in fresh fish were better, Exponential model was better to predict the shelf life in lightly salted fish. The results can facilitated the establishment of spoilage bacterial Hazard Analysis Critical Control Point during the processing of the Pseudosciaena crocea products.