The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking

dc.contributor.author	Samelis, J	en
dc.contributor.author	Kakouri, A	en
dc.contributor.author	Rementzis, J	en
dc.date.accessioned	2014-06-06T06:44:22Z
dc.date.available	2014-06-06T06:44:22Z
dc.date.issued	2000	en
dc.identifier.issn	01681605	en
dc.identifier.uri	http://dx.doi.org/10.1016/S0168-1605(99)00190-7	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1837
dc.subject	Lactobacillus sakei	en
dc.subject	Leuconostoc mesenteroides	en
dc.subject	Meat processing hygiene	en
dc.subject	Processed poultry	en
dc.subject.other	animal tissue	en
dc.subject.other	article	en
dc.subject.other	Carnobacterium	en
dc.subject.other	food contamination	en
dc.subject.other	food processing	en
dc.subject.other	hygiene	en
dc.subject.other	Lactobacillus sakei	en
dc.subject.other	Leuconostoc	en
dc.subject.other	meat	en
dc.subject.other	meat industry	en
dc.subject.other	nonhuman	en
dc.subject.other	poultry	en
dc.subject.other	smoke	en
dc.subject.other	turkey (bird)	en
dc.subject.other	Animals	en
dc.subject.other	Cookery	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Preservation	en
dc.subject.other	Phenotype	en
dc.subject.other	Poultry Products	en
dc.subject.other	Turkeys	en
dc.title	The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0168-1605(99)00190-7	en
heal.publicationDate	2000	en
heal.abstract	Lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4°C. In contrast, Leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same plant which were also stored at 4°C. The spoilage flora of the unsmoked breasts grew faster than that of the smoked breasts and was more diverse. Lactobacillus sakei, Weissella viridescens and an atypical group of leuconostoc-like bacteria were also members of the unsmoked turkey breasts flora. Consequently, the unsmoked breasts spoiled after 2 weeks at 4°C: the packs swelled and the meat developed strong sour odors and flavors and abundant slime. Except for the unidentified leuconostocs, which apparently survived boiling of the unsmoked turkey, all the spoilage organisms contaminated the meats during the slicing and vacuum packaging operations. From their biochemical reactions and cellular fatty acid profiles, the atypical leuconostocs were more closely related to Leuconostoc carnosum than W. viridescens. Carnobacteria and Brochothrix thermosphacta were present in relatively large numbers on the raw turkey, but were not numerous in the spoilage flora of the cooked, vacuum-packed meat products. Copyright (C) 2000 Elsevier Science B.V.	en
heal.journalName	International Journal of Food Microbiology	en
dc.identifier.issue	2-3	en
dc.identifier.volume	56	en
dc.identifier.doi	10.1016/S0168-1605(99)00190-7	en
dc.identifier.spage	133	en
dc.identifier.epage	143	en