Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies
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- 作者：Humberto M. Hú ; ngaroa ; b ; Magdevis Y.R. Caturlab ; Clá ; udia N. Horitab ; Marianna M. Furtadob ; Anderson S. Sant'Anab ; and@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Psychrotolerant clostridia ; Shelf life ; Refrigeration ; Clostridium estertheticum ; Meat and vacuum-packed
- 刊名：Trends in Food Science & Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：123-138
- 全文大小：814 K
文摘
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Blown pack spoilage is mainly caused by psychrophilic/psychrotolerant clostridia.
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Blown pack spoilage of vacuum-packed meat is mainly caused by Clostridium estertheticum.
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Cultivation and molecular methods used to detect clostridia are appraised.
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Factors concurring for occurrence of blown pack spoilage are detailed.
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Mitigation strategies with potential to control blown pack spoilage are evaluated.