ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2011
Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed.
- The Use of MALDI-TOF MS for Microbial Identification of Discolored Vacuum-Packaged Beef.Journal of food science · 2025Article
- Antimicrobial effect of curcumin, alone or in combination with black pepper, against foodborne pathogens in vacuum-packed ground mutton.Scientific reports · 2025Article
- Antilisterial and Antimicrobial Effect ofFoods (Basel, Switzerland) · 2023Article
- Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-ProducingFoods (Basel, Switzerland) · 2023Article
- A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation.Foods (Basel, Switzerland) · 2023Article
- Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions.Foods (Basel, Switzerland) · 2023Article
- Effect of the Presence of Antibiotic Residues on the Microbiological Quality and Antimicrobial Resistance in Fresh Goat Meat.Foods (Basel, Switzerland) · 2022Article
- Effect ofHeliyon · 2022Article
- Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets.Food science of animal resources · 2022Article
- Prevalence and Antibiogram ofAntibiotics (Basel, Switzerland) · 2021Article
- Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite.Food science & nutrition · 2021Article
- What do we know about the influence of vacuum on bacterial biocenosis used in environmental biotechnologies?Applied microbiology and biotechnology · 2020Review
- Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments.Microorganisms · 2017Review
- Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH values.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.
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Registered trials
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