메뉴 건너뛰기




Volumn 43, Issue , 2014, Pages 245-250

A case of spoilage in wurstel sold in an Italian supermarket

Author keywords

B rochothrix thermosphacta; Leuconostocs; Spoilage; Wurstel

Indexed keywords


EID: 84898008729     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.03.021     Document Type: Article
Times cited : (11)

References (45)
  • 1
    • 84897984310 scopus 로고
    • AOAC. Official methods of analysis, 15th ed., Vol. 1. Washington, D.C.: Association of Official Analytical Chemists.
    • AOAC, (1989). Official methods of analysis, 15th ed., Vol. 1. Washington, D.C.: Association of Official Analytical Chemists.
    • (1989)
  • 2
    • 0021074903 scopus 로고
    • Growth and end product formation of two psychrotrophic Lactobacillus sp. and Brochothrix thermosphacta ATCC 11509 at different pH values and temperature
    • Blickstad E. Growth and end product formation of two psychrotrophic Lactobacillus sp. and Brochothrix thermosphacta ATCC 11509 at different pH values and temperature. Applied and Environmental Microbiology 1983, 46:1345-1350.
    • (1983) Applied and Environmental Microbiology , vol.46 , pp. 1345-1350
    • Blickstad, E.1
  • 3
    • 0020597997 scopus 로고
    • The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C
    • Blickstad E., Molin G. The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C. Journal of Applied Bacteriology 1983, 54:45-56.
    • (1983) Journal of Applied Bacteriology , vol.54 , pp. 45-56
    • Blickstad, E.1    Molin, G.2
  • 4
    • 0021226038 scopus 로고
    • T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres
    • T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres. Journal of Applied Bacteriology 1984, 57:213-220.
    • (1984) Journal of Applied Bacteriology , vol.57 , pp. 213-220
    • Blickstad, E.1    Molin, G.2
  • 5
    • 0031707785 scopus 로고    scopus 로고
    • Identification and characterization of Leuconostoc carnosum, associated with production of vacuum-packaged, sliced, cooked ham
    • Björkroth K.J., Vandamme P., Korkeala H.J. Identification and characterization of Leuconostoc carnosum, associated with production of vacuum-packaged, sliced, cooked ham. Applied and Environmental Microbiology 1998, 64:3313-3319.
    • (1998) Applied and Environmental Microbiology , vol.64 , pp. 3313-3319
    • Björkroth, K.J.1    Vandamme, P.2    Korkeala, H.J.3
  • 6
    • 0001909655 scopus 로고
    • The aerobic growth and product formation of Lactobacillus, Leuconostoc, Brochothrix and Carnobacterium in batch cultures
    • Borch E., Molin G. The aerobic growth and product formation of Lactobacillus, Leuconostoc, Brochothrix and Carnobacterium in batch cultures. Applied Microbiology & Biotechnology 1989, 30:81-88.
    • (1989) Applied Microbiology & Biotechnology , vol.30 , pp. 81-88
    • Borch, E.1    Molin, G.2
  • 9
    • 84897992131 scopus 로고
    • Brochothrix thermosphacta in derivati carnei
    • Cantoni C., Comi G., Fagnani V. Brochothrix thermosphacta in derivati carnei. Industrie Alimentari 1983, 22(Maggio):357-362.
    • (1983) Industrie Alimentari , vol.22 , Issue.Maggio , pp. 357-362
    • Cantoni, C.1    Comi, G.2    Fagnani, V.3
  • 10
    • 84889427857 scopus 로고
    • Ruolo di Streptococcus faecalis nel rammollimento di wùrstel
    • Cantoni C., Comi G., Bresciani C.M. Ruolo di Streptococcus faecalis nel rammollimento di wùrstel. Industrie Alimentari 1987, 26(Settembre):766-770.
    • (1987) Industrie Alimentari , vol.26 , Issue.Settembre , pp. 766-770
    • Cantoni, C.1    Comi, G.2    Bresciani, C.M.3
  • 11
    • 0000318935 scopus 로고
    • Classification of Lactobacillus divergens, Lactobacillus piscicola and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus Carnobacterium
    • Collins M.D., Farow J.A.E., Philips B.A., Ferusu S., Jones D. Classification of Lactobacillus divergens, Lactobacillus piscicola and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus Carnobacterium. International Journal of Systematic Bacteriology 1987, 37:310-316.
    • (1987) International Journal of Systematic Bacteriology , vol.37 , pp. 310-316
    • Collins, M.D.1    Farow, J.A.E.2    Philips, B.A.3    Ferusu, S.4    Jones, D.5
  • 12
    • 0027768689 scopus 로고
    • Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species
    • Collins M.D., Samelis J., Metaxopoulos J., Wallbanks S. Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. Journal of Applied Bacteriology 1993, 75:595-603.
    • (1993) Journal of Applied Bacteriology , vol.75 , pp. 595-603
    • Collins, M.D.1    Samelis, J.2    Metaxopoulos, J.3    Wallbanks, S.4
  • 13
    • 84897992126 scopus 로고
    • Fattori di crescita per Brochotrix thermosphacta nei prodotti carnei e derivati (lattato di sodio)
    • Comi C., Cantoni C., Fagnani V. Fattori di crescita per Brochotrix thermosphacta nei prodotti carnei e derivati (lattato di sodio). Industrie Alimentari 1983, 22(Dicembre):957-961.
    • (1983) Industrie Alimentari , vol.22 , Issue.Dicembre , pp. 957-961
    • Comi, C.1    Cantoni, C.2    Fagnani, V.3
  • 14
    • 83555176353 scopus 로고    scopus 로고
    • Identification and process origin of microorganisms responsible for cavities and volatile off-flavor compounds in artisanal cooked ham
    • Comi G., Iacumin L. Identification and process origin of microorganisms responsible for cavities and volatile off-flavor compounds in artisanal cooked ham. International Journal of Food Science & Technology 2012, 47:114-121.
    • (2012) International Journal of Food Science & Technology , vol.47 , pp. 114-121
    • Comi, G.1    Iacumin, L.2
  • 15
    • 0025737396 scopus 로고
    • Identification of Leuconostoc species associated with the spoilage of vacuum-packaged Vienna sausages by DNA-DNA hybridization
    • Dykes G.A., Cloete T.E., von Holy A. Identification of Leuconostoc species associated with the spoilage of vacuum-packaged Vienna sausages by DNA-DNA hybridization. International Journal of Food Microbiology 1991, 13:239-248.
    • (1991) International Journal of Food Microbiology , vol.13 , pp. 239-248
    • Dykes, G.A.1    Cloete, T.E.2    von Holy, A.3
  • 16
    • 0028039408 scopus 로고
    • Quantification of microbial populations associated with the manufactures of vacuum-packaged smoked Vienna sausages
    • Dykes G.A., Cloete T.E., von Holy A. Quantification of microbial populations associated with the manufactures of vacuum-packaged smoked Vienna sausages. Food Microbiology 1994, 11:271-274.
    • (1994) Food Microbiology , vol.11 , pp. 271-274
    • Dykes, G.A.1    Cloete, T.E.2    von Holy, A.3
  • 17
    • 0020608868 scopus 로고
    • Lactic acid bacteria of meat and meat product
    • Egan A.F. Lactic acid bacteria of meat and meat product. Antoine van Leeuwenhoek 1983, 49:327-336.
    • (1983) Antoine van Leeuwenhoek , vol.49 , pp. 327-336
    • Egan, A.F.1
  • 18
    • 84985262217 scopus 로고
    • Acomparison of Microbacterium thermosphactum and lactobacilli as spoilage organisms of vacuum packaged sliced luncheon meats
    • Egan A.F., Ford A.L., Shay B.J. Acomparison of Microbacterium thermosphactum and lactobacilli as spoilage organisms of vacuum packaged sliced luncheon meats. Journal of Food Science 1980, 45:1745-1748.
    • (1980) Journal of Food Science , vol.45 , pp. 1745-1748
    • Egan, A.F.1    Ford, A.L.2    Shay, B.J.3
  • 19
    • 0013981577 scopus 로고
    • Aselective medium for the enumeration of Microbacterium thermosphactum in meat and meat products
    • Gardner G.A. Aselective medium for the enumeration of Microbacterium thermosphactum in meat and meat products. Journal of Applied Bacteriology 1966, 29:455-460.
    • (1966) Journal of Applied Bacteriology , vol.29 , pp. 455-460
    • Gardner, G.A.1
  • 20
    • 0020982474 scopus 로고
    • Microbial spoilage of cured meat
    • Academic Press, London, T.A. [U+2028]Roberts, F.A. Skinner (Eds.)
    • Gardner G.A. Microbial spoilage of cured meat. Food microbiology: Advances and prospects 1983, 179-202. Academic Press, London. T.A. [U+2028]Roberts, F.A. Skinner (Eds.).
    • (1983) Food microbiology: Advances and prospects , pp. 179-202
    • Gardner, G.A.1
  • 21
    • 0000592443 scopus 로고
    • Microbial interaction with meats
    • Applied Science Publishers, London, M.H. Brown (Ed.)
    • Gill C.O. Microbial interaction with meats. Meat microbiology 1982, 225-264. Applied Science Publishers, London. M.H. Brown (Ed.).
    • (1982) Meat microbiology , pp. 225-264
    • Gill, C.O.1
  • 22
    • 0037170822 scopus 로고    scopus 로고
    • Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef
    • Gill C.O., Badoni M. Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef. International Journal of Food Microbiology 2002, 74:111-118.
    • (2002) International Journal of Food Microbiology , vol.74 , pp. 111-118
    • Gill, C.O.1    Badoni, M.2
  • 23
    • 0028290040 scopus 로고
    • Storage of poultry meat under modified atmosphere or vacuum packs: possible role
    • Kakouri A., Nychas G.J.E. Storage of poultry meat under modified atmosphere or vacuum packs: possible role. Journal of Applied Bacteriology 1994, 76:163-172.
    • (1994) Journal of Applied Bacteriology , vol.76 , pp. 163-172
    • Kakouri, A.1    Nychas, G.J.E.2
  • 24
    • 0030906319 scopus 로고    scopus 로고
    • Spoilage and contamination of vacuum-packaged cooked sausages: a review
    • Korkeala H., Björkroth K.J. Spoilage and contamination of vacuum-packaged cooked sausages: a review. Journal of Food Protection 1997, 60:724-731.
    • (1997) Journal of Food Protection , vol.60 , pp. 724-731
    • Korkeala, H.1    Björkroth, K.J.2
  • 25
    • 0024708088 scopus 로고
    • Characterization of lactic acid bacteria from vacuum-packed cooked ring sausages
    • Korkeala H., Mäkelä P. Characterization of lactic acid bacteria from vacuum-packed cooked ring sausages. International Journal of Food Microbiology 1989, 9:33-43.
    • (1989) International Journal of Food Microbiology , vol.9 , pp. 33-43
    • Korkeala, H.1    Mäkelä, P.2
  • 26
    • 0024301048 scopus 로고
    • Ropey slime formation in vacuum packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc spp.
    • Korkeala H., Suortti T., Mäkelä P. Ropey slime formation in vacuum packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc spp. International Journal of Food Microbiology 1988, 7:339-347.
    • (1988) International Journal of Food Microbiology , vol.7 , pp. 339-347
    • Korkeala, H.1    Suortti, T.2    Mäkelä, P.3
  • 27
    • 0030306562 scopus 로고    scopus 로고
    • Effect of protective cultures and packaging film permeability on the shelf-life of sliced vacuum-packed cooked ham
    • Kotzekidou P., Bloukas J.G. Effect of protective cultures and packaging film permeability on the shelf-life of sliced vacuum-packed cooked ham. Meat Science 1996, 42:333-345.
    • (1996) Meat Science , vol.42 , pp. 333-345
    • Kotzekidou, P.1    Bloukas, J.G.2
  • 28
    • 58549108405 scopus 로고    scopus 로고
    • Description of the microflora of sour doughts by culture-dependent and culture independent methods
    • Iacumin L., Cecchini F., Manzano M., Osualdini M., Boscolo D., Orlic S., et al. Description of the microflora of sour doughts by culture-dependent and culture independent methods. Food Microbiology 2009, 26:128-135.
    • (2009) Food Microbiology , vol.26 , pp. 128-135
    • Iacumin, L.1    Cecchini, F.2    Manzano, M.3    Osualdini, M.4    Boscolo, D.5    Orlic, S.6
  • 29
    • 84897974745 scopus 로고    scopus 로고
    • ISO 11290-1:1996 Adm.1:2004. Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Listeria monocytogenes.
    • ISO 11290-1:1996 Adm.1:2004. Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Listeria monocytogenes.
  • 30
    • 84898007602 scopus 로고    scopus 로고
    • ISO 6579-1: 2002 Cor.1:2004 Microbiology of food and animal feeding stuffs - horizontal method for the detection of Salmonella spp.
    • ISO 6579-1: 2002 Cor.1:2004 Microbiology of food and animal feeding stuffs - horizontal method for the detection of Salmonella spp.
  • 31
    • 0030197945 scopus 로고    scopus 로고
    • The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under modified atmosphere at 4°C
    • Lambropoulou K.A., Drosinos E.H., Nychas G.J.E. The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under modified atmosphere at 4°C. International Journal of Food Microbiology 1996, 30:281-291.
    • (1996) International Journal of Food Microbiology , vol.30 , pp. 281-291
    • Lambropoulou, K.A.1    Drosinos, E.H.2    Nychas, G.J.E.3
  • 32
    • 38149145463 scopus 로고
    • Quality of fresh retail pork cuts stored in modified atmosphere under temperature conditions simulating export to distant markets
    • Mcmullen L.M., Stiles M.E. Quality of fresh retail pork cuts stored in modified atmosphere under temperature conditions simulating export to distant markets. Meat Science 1994, 38:163-177.
    • (1994) Meat Science , vol.38 , pp. 163-177
    • Mcmullen, L.M.1    Stiles, M.E.2
  • 33
    • 0036906072 scopus 로고    scopus 로고
    • Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C
    • Metaxopoulos J., Mataragas M., Drosinos E.H. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C. Journal of Applied Microbiology 2002, 93:363-373.
    • (2002) Journal of Applied Microbiology , vol.93 , pp. 363-373
    • Metaxopoulos, J.1    Mataragas, M.2    Drosinos, E.H.3
  • 35
    • 0001041336 scopus 로고
    • Composition of bacterial flora in sliced vacuum-packaged Bologna-type sausage as influenced by temperature
    • Nielsen H.J.S. Composition of bacterial flora in sliced vacuum-packaged Bologna-type sausage as influenced by temperature. Journal of Food Protection 1983, 46:693-698.
    • (1983) Journal of Food Protection , vol.46 , pp. 693-698
    • Nielsen, H.J.S.1
  • 38
    • 0031778652 scopus 로고    scopus 로고
    • Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham
    • Samelis J., Kakouri A., Georgiadou K.G., Metaxopoulos J. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. Journal of Applied Microbiology 1998, 84:649-660.
    • (1998) Journal of Applied Microbiology , vol.84 , pp. 649-660
    • Samelis, J.1    Kakouri, A.2    Georgiadou, K.G.3    Metaxopoulos, J.4
  • 39
    • 0033812460 scopus 로고    scopus 로고
    • Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C
    • Samelis J., Kakouri A., Rementzis J. Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C. Food Microbiology 2000, 17:329-340.
    • (2000) Food Microbiology , vol.17 , pp. 329-340
    • Samelis, J.1    Kakouri, A.2    Rementzis, J.3
  • 40
    • 0023568266 scopus 로고
    • Identification of lactobacilli from meat and meat products
    • Schillinger U., Lucke F.K. Identification of lactobacilli from meat and meat products. Food Microbiology 1987, 4:199-208.
    • (1987) Food Microbiology , vol.4 , pp. 199-208
    • Schillinger, U.1    Lucke, F.K.2
  • 41
    • 0021360585 scopus 로고
    • Anumerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon
    • Shaw B.G., Harding C.D. Anumerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon. Journal of Applied Bacteriology 1984, 56:25-40.
    • (1984) Journal of Applied Bacteriology , vol.56 , pp. 25-40
    • Shaw, B.G.1    Harding, C.D.2
  • 42
    • 0024372879 scopus 로고
    • Leuconostoc gelidum sp. Nov. And Leuconostoc carnosum sp. Nov. From chill-stored meats
    • Shaw B.G., Harding C.D. Leuconostoc gelidum sp. Nov. And Leuconostoc carnosum sp. Nov. From chill-stored meats. International Journal of Systematic Bacteriology 1989, 39:217-223.
    • (1989) International Journal of Systematic Bacteriology , vol.39 , pp. 217-223
    • Shaw, B.G.1    Harding, C.D.2
  • 43
    • 70449519985 scopus 로고    scopus 로고
    • Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere
    • Vasilopoulos C., De Maere H., De Mey E., Paelinck H., De Vuyst L., Leroy F. Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere. Food Microbiology 2010, 27:77-84.
    • (2010) Food Microbiology , vol.27 , pp. 77-84
    • Vasilopoulos, C.1    De Maere, H.2    De Mey, E.3    Paelinck, H.4    De Vuyst, L.5    Leroy, F.6
  • 44
    • 0002602638 scopus 로고
    • Quantification and characterization of microbial populations associated with spoiled vacuum-packed Vienna sausages
    • Von Holy A., Cloete T.E., Dykes G.A. Quantification and characterization of microbial populations associated with spoiled vacuum-packed Vienna sausages. Food Microbiology 1991, 8:95-104.
    • (1991) Food Microbiology , vol.8 , pp. 95-104
    • Von Holy, A.1    Cloete, T.E.2    Dykes, G.A.3
  • 45
    • 0028007763 scopus 로고
    • Prevalence and biological control of bacteriocin-producing psychrotrophic Leuconostocs associated with spoilage of vacuum-packaged processed meats
    • Yang R., Ray B. Prevalence and biological control of bacteriocin-producing psychrotrophic Leuconostocs associated with spoilage of vacuum-packaged processed meats. Journal of Food Protection 1994, 57:209-217.
    • (1994) Journal of Food Protection , vol.57 , pp. 209-217
    • Yang, R.1    Ray, B.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.