Bacterial spoilers of food: Behavior, fitness and functional properties

Food Microbiology

Volumn 45, Issue PA, 2015, Pages 45-53

  Remenant, Benoît ^a,b   Jaffrès, Emmanuel ^a,b   Dousset, Xavier ^a,b   Pilet, Marie France ^a,b   Zagorec, Monique ^a,b  

^a Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Bacterial genomes; Dairy products; Meat products; Seafood products

Indexed keywords

BACTERIA (MICROORGANISMS);

TRANSCRIPTOME;

BACTERIAL GENOME; BACTERIUM; CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; GENOMICS; ISOLATION AND PURIFICATION; METABOLISM; METABOLOMICS; METAGENOMICS; PHYSIOLOGY;

BACTERIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GENOME, BACTERIAL; GENOMICS; METABOLOMICS; METAGENOMICS; TRANSCRIPTOME;

EID: 84915784907     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.03.009     Document Type: Article

References (130)

1. Arslan S., Eyi A., Ozdemir F. Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses. J.Dairy Sci. 2011, 94:5851-5856.
2. Baixas-Nogueras S., Bover-Cid S., Veciana-Nogues M.T., Marine-Font A., Vidal-Carou M.C. Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius). J.Food Prot. 2005, 68:2433-2438.
3. Baumann P., Baumann L. Photobacterium. Bergey's Manual of Systematic Bacteriology 1984, 539-545. Williams & Wilkins, Baltimore. N.R. Krieg (Ed.).
4. Baylis C.L. Enterobacteriaceae. Food Spoilage Microorganisms 2006, 624-667. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK. C.W. Blackburn (Ed.).
5. Bell R.G. Meat packaging: protection, preservation, and presentation. Meat Science and Applications 2001, 463-490. Marcel Dekker, New York, USA. Y.H. Hui, W.K. Nip, R.W. Rodgers, G.A. Young (Eds.).
6. Benner R.A., Staruszkiewicz W.F., Otwell W.S. Putrescine, cadaverine, and indole production by bacteria isolated from wild and aquacultured penaeid shrimp stored at 0, 12, 24, and 36 degrees C. J.Food Prot. 2004, 67:124-133.
7. Bohaychuk V.M., Greer G.G. Bacteriology and storage life of moisture-enhanced pork. J.Food Prot. 2003, 66:293-299.
8. Bonetta S., Bonetta S., Carraro E., Coïsson J.D., Travaglia F., Arlorio M. Detection of biogenic amine producer bacteria in a typical Italian goat cheese. J.Food Prot. 2008, 71:205-209.
9. Borch E., Kant-Muermans M.-L., Blixt Y. Bacterial spoilage of meat products and cured meat. Int. J. Food Microbiol. 1996, 33:103-120.
10. Brightwell G., Clemens R., Urlich S., Boerema J. Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats. Int. J. Food Microbiol. 2007, 119:334-339.
11. Broda D.M., DeLacy K.M., Bell R.G., Braggins T.J., Cook R.L. Psychrotrophic Clostridium spp. associated with "blown" pack spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casing. Int. J. Food Microbiol. 1996, 29:335-352.
12. Broekaert K., Heyndrickx M., Herman L., Devlieghere F., Vlaemynck G. Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol. 2011, 28:1162-1169.
13. Bron P.A., Kleerebezem M. Engineering lactic acid bacteria for increased industrial functionality. Bioeng. Bugs 2011, 2:80-87.
14. Chaves R.D., Silva A.R., Sant'Ana A.S., Campana F.B., Massaguer P.R. Gas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef. Int. J. Food Sci. Technol. 2012, 47:1750-1756.
15. Chen H., Liu Z., Wang M., Chen S., Chen T. Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures. J.Sci. Food Agric. 2013, 10.1002/jsfa.6237.
16. Cleto S., Matos S., Kluskens L., Vieira M.J. Characterization of contaminants from a sanitized milk processing plant. PLoS One 2012, 7:e40189.
17. Connil N., Plissoneau L., Onno B., Pilet M.F., Prévost H., Dousset X. Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations. J.Food Prot. 2002, 65:333-338.
18. Connil N., Prévost H., Dousset X. Production of biogenic amines and divercin V41 in cold smoked salmon inoculated with Carnobacterium divergens V41, and specific detection of this strain by multiplex-PCR. J.Appl. Microbiol. 2002, 92:611-617.
19. Coton M., Joffraud J.J., Mekhtiche L., Leroi F., Coton E. Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage. Food Microbiol. 2013, 35:99-107.
20. Curiel J.A., Ruiz-Capillas C., de Las Rivas B., Carrascosa A.V., Jimenez-Colmenero F., Munoz R. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration. Meat Sci. 2011, 88:368-373.
21. Dainty R.H., Mackey B.M. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Soc. Appl. Bacteriol. Symp. Ser. 1992, 73:103S-114S.
22. Dainty R.H., Edwards R.A., Hibbard C.M., Marnewick J.J. Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures. J.Appl. Bacteriol. 1989, 66:281-289.
23. Dalgaard P. Qualitative and quantitative characterization of spoilage bacteria from packed fish. Int. J. Food Microbiol. 1995, 26:319-333.
24. Dalgaard P., Manfio G.P., Goodfellow M. Classification of photobacteria associated with spoilage of fish products by numerical taxonomy and pyrolysis mass spectrometry. Zent. Bakteriol. 1997, 285:157-168.
25. Dalgaard P., Madsen H.L., Samieian N., Emborg J. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)-effect of modified atmosphere packaging and previous frozen storage. J.Appl. Microbiol. 2006, 101:80-95.
26. de Jong J. Spoilage of an acid food product by Clostridium perfringens, C. barati and C.butyricum. Int. J. Food Microbiol. 1989, 8:121-132.
27. De Jonghe V., Coorevits A., Van Hoorde K., Messens W., Van Landschoot A., De Vos P., Heyndrickx M. Influence of storage conditions on the growth of Pseudomonas species in refrigerated raw milk. Appl. Environ. Microbiol. 2011, 77:460-470.
28. Diez A.M., Bjorkroth J., Jaime I., Rovira J. Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides. Int. J. Food Microbiol. 2009, 131:168-177.
29. Dogan B., Boor K.J. Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants. Appl. Environ. Microbiol. 2003, 69:130-138.
30. Dominguez S.A., Schaffner D.W. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions. Int. J. Food Microbiol. 2007, 120:287-295.
31. Doulgeraki A.I., Nychas G.J. Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods. Food Microbiol. 2013, 34:62-69.
32. Emborg J., Laursen B.G., Dalgaard P. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C-effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria. Int. J. Food Microbiol. 2005, 101:263-279.
33. Ercolini D., Russo F., Torrieri E., Masi P., Villani F. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl. Environ. Microbiol. 2006, 72:4663-4671.
34. Ercolini D., Russo F., Blaiotta G., Pepe O., Mauriello G., Villani F. Simultaneous detection of Pseudomonas fragi, P. lundensis, and P.putida from meat by use of a multiplex PCR assay targeting the carA gene. Appl. Environ. Microbiol. 2007, 73:2354-2359.
35. Ercolini D., Casaburi A., Nasi A., Ferrocino I., Di Monaco R., Ferranti P., Mauriello G., Villani F. Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. Int. J. Food Microbiol. 2010, 142:120-131.
36. 2S-producing species during iced storage of Danish marine fish. Appl. Environ. Microbiol. 2005, 71:6689-6697.
37. Foulquié-Moreno M.R., Sarantinopoulos P., Tsakalidou E., De Vuyst L. The role and application of enterococci in food and health. Int. J. Food Microbiol. 2006, 106:1-24.
38. Garcia-Fontan M.C., Lorenzo J.M., Parada A., Franco I., Carballo J. Microbiological characteristics of "androlla", a Spanish traditional pork sausage. Food Microbiol. 2007, 24:52-58.
39. García-López M.L., Prieto M., Otero A. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products. The Microbiology of Meat and Poultry 1998, 1-28. Blackie Academic & Professional, London, UK. A. Davies, R. Board (Eds.).
40. Gardner G.A. Brochothrix thermosphacta (Microbacterium thermosphactum) in the spoilage of meats: a review. Psychrotrophic Microorganisms in Spoilage and Pathogenicity 1981, 139-173. Academic-Press.
41. Gonzalez-Rodriguez M.N., Sanz J.J., Santos J.A., Otero A., Garcia-Lopez M.L. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. Int. J. Food Microbiol. 2002, 77:161-168.
42. Gram L., Huss H.H. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 1996, 33:121-137.
43. Gram L., Ravn L., Rasch M., Bruhn J.B., Christensen A.B., Giskov M. Food spoilage-interactions between food spoilage bacteria. Int. J. Food Microbiol. 2002, 78:79-97.
44. Gribble A., Brightwell G. Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCR. Meat Sci. 2013, 94:361-368.
45. Han Y., Jiang Y., Xu X., Sun X., Xu B., Zhou G. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham. Meat Sci. 2011, 88:682-688.
46. 2 emitter, traditional MAP, and vacuum. J.Food Sci. 2009, 74:M242-M249.
47. Hernandez-Macedo M.L., Contreras-Castillo C.J., Tsai S.M., Da Cruz S.H., Sarantopoulos C.I., Padula M., Dias C.T. Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef. Lett. Appl. Microbiol. 2012, 55:467-475.
48. Hidalgo A., Franzetti L., Rossi M., Pompei C. Chemical markers for the evaluation of raw material hygienic quality in egg products. J.Agric. Food Chem. 2008, 56:1289-1297.
49. Holley R.A., Guan T.Y., Peirson M.Y., Yost C.K. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 2002, 52:1881-1885.
50. Hovda M.B., Lunestad B.T., Sivertsvik M., Rosnes J.T. Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions. Int. J. Food Microbiol. 2007, 117:68-75.
51. Hovda M.B., Sivertsvik M., Lunestad B.T., Lorentzen G., Rosnes J.T. Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE. Food Microbiol. 2007, 24:362-371.
52. Jääskeläinen E., Johansson P., Kostiainen O., Nieminen T., Schmidt G., Somervuo P., Mohsina M., Vanninen P., Auvinen P., Björkroth J. Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum. Appl. Environ. Microbiol. 2013, 79:1078-1085.
53. Jaffrès E., Sohier D., Leroi F., Pilet M.F., Prévost H., Joffraud J.J., Dousset X. Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach. Int. J. Food Microbiol. 2009, 131:20-29.
54. Jaffrès E., Lalanne V., Mace S., Cornet J., Cardinal M., Serot T., Dousset X., Joffraud J.J. Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis. Int. J. Food Microbiol. 2011, 147:195-202.
55. Jeyasekaran G., Ganesan P., Anandaraj R., Jeya Shakila R., Sukumar D. Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice. Food Microbiol. 2006, 23:526-533.
56. Joffraud J.J., Leroi F., Roy C., Bergagué J.L. Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon. Int. J. Food Microbiol. 2001, 66:175-184.
57. Joffraud J.J., Cardinal M., Cornet J., Chasles J.S., Leon S., Gigout F., Leroi F. Effect of bacterial interactions on the spoilage of cold-smoked salmon. Int. J. Food Microbiol. 2006, 112:51-61.
58. Johansson P., Paulin L., Sade E., Salovuori N., Alatalo E.R., Bjorkroth K.J., Auvinen P. Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions. Appl. Environ. Microbiol. 2011, 77:4344-4351.
59. Jørgensen L.V., Huss H.H., Dalgaard P. The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J.Appl. Microbiol. 2000, 89:920-934.
60. Kagkli D.M., Vancanneyt M., Vandamme P., Hill C., Cogan T.M. Contamination of milk by enterococci and coliforms from bovine faeces. J.Appl. Microbiol. 2007, 103:1393-1405.
61. Kanki M., Yoda T., Ishibashi M., Tsukamoto T. Photobacterium phosphoreum caused a histamine fish poisoning incident. Int. J. Food Microbiol. 2004, 92:79-87.
62. Kanki M., Yoda T., Tsukamoto T., Baba E. Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury. Appl. Environ. Microbiol. 2007, 73:1467-1473.
63. Kerekes E.B., Deak E., Tako M., Tserennadmid R., Petkovits T., Vagvolgyi C., Krisch J. Anti-biofilm forming and anti-quorum sensing activity of selected essential oils and their main components on food-related micro-organisms. J.Appl. Microbiol. 2013, 115:933-942.
64. La Storia A., Ferrocino I., Torrieri E., Di Monaco R., Mauriello G., Villani F., Ercolini D. Acombination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature. Int. J. Food Microbiol. 2012, 158:186-194.
65. Lannelongue M., Hanna M.O., Finne G., Nickelson R., Vanderzant C. Storage characteristics of fin-fish fillets (Archosargus probatocephalus) packaged in modified gas atmospheres containing carbon dioxide. J.Food Prot. 1982, 45:440-444.
66. Latorre-Moratalla M.L., Bover-Cid S., Bosch-Fuste J., Vidal-Carou M.C. Influence of technological conditions of sausage fermentation on the aminogenic activity of L.curvatus CTC273. Food Microbiol. 2012, 29:43-48.
67. Laursen B.G., Bay L., Cleenwerck I., Vancanneyt M., Swings J., Dalgaard P., Leisner J.J. Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Syst. Appl. Microbiol. 2005, 28:151-164.
68. Lavizzari T., Breccia M., Bover-Cid S., Vidal-Carou M.C., Veciana-Nogues M.T. Histamine, cadaverine, and putrescine produced invitro by Enterobacteriaceae and Pseudomonadaceae isolated from spinach. J.Food Prot. 2010, 73:385-389.
69. Lee D.H., Kim J.B., Kim M., Roh E., Jung K., Choi M., Oh C., Choi J., Yun J., Heu S. Microbiota on spoiled vegetables and their characterization. J.Food Prot. 2013, 76:1350-1358.
70. Leisner J.J., Laursen B.G., Prévost H., Drider D., Dalgaard P. Carnobacterium: positive and negative effects in the environment and in foods. FEMS Microbiol. Rev. 2007, 31:592-613.
71. Liang R., Yu X., Wang R., Luo X., Mao Y., Zhu L., Zhang Y. Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4 degrees C. J.Food Prot. 2012, 75:1057-1062.
72. Liu M., Gray J.M., Griffiths M.W. Occurrence of proteolytic activity and N-acyl-homoserine lactone signals in the spoilage of aerobically chill-stored proteinaceous raw foods. J.Food Prot. 2006, 69:2729-2737.
73. 2 concentrations. Int. J. Food Microbiol. 2001, 64:277-287.
74. -containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris). Eur. Food Res. Technol. 2002, 214:192-197.
75. Lopez-Galves D.E., De la Hoz L., Ordonez J.A. Effect of carbon dioxide and oxygen enriched atmospheres on microbiological and chemical changes in refrigerated bina (Thunnus alalunga) steaks. J.Agric. Food Chem. 1995, 43:483-490.
76. Lorenzo J.M., Cachaldora A., Fonseca S., Gomez M., Franco I., Carballo J. Production of biogenic amines "invitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages. Meat Sci. 2010, 86:684-691.
77. Lyhs U., Bjorkroth J.K. Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring. Food Microbiol. 2008, 25:529-533.
78. Lyhs U., Korkeala H., Vandamme P., Bjorkroth J. Lactobacillus alimentarius: a specific spoilage organism in marinated herring. Int. J. Food Microbiol. 2001, 64:355-360.
79. Lyhs U., Koort J.M., Lundstrom H.S., Bjorkroth K.J. Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve. Int. J. Food Microbiol. 2004, 90:207-218.
80. Macé S., Cornet J., Chevalier F., Cardinal M., Pilet M.F., Dousset X., Joffraud J.J. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE. Food Microbiol. 2012, 30:164-172.
81. Macé S., Joffraud J.J., Cardinal M., Malcheva M., Cornet J., Lalanne V., Chevalier F., Serot T., Pilet M.F., Dousset X. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. Int. J. Food Microbiol. 2013, 160:227-238.
82. Macé S., Cardinal M., Jaffrès E., Cornet J., Lalanne V., Chevalier F., Sérot T., Pilet M.-F., Dousset X., Joffraud J.J. Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging. Food Microbiol. 2014, 40:9-17.
83. Marchand S., Vandriesche G., Coorevits A., Coudijzer K., De Jonghe V., Dewettinck K., De Vos P., Devreese B., Heyndrickx M., De Block J. Heterogeneity of heat-resistant proteases from milk Pseudomonas species. Int. J. Food Microbiol. 2009, 133:68-77.
84. Martin N.H., Murphy S.C., Ralyea R.D., Wiedmann M., Boor K.J. When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage. J.Dairy Sci. 2011, 94:3176-3183.
85. Martin-Platero A.M., Maqueda M., Valdivia E., Purswani J., Martinez-Bueno M. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena. Food Microbiol. 2009, 26:294-304.
86. McClure P.J., Baranyi J., Boogard E., Kelly T.M., Roberts T.A. Apredictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int. J. Food Microbiol. 1993, 19:161-178.
87. Mejlholm O., Kjeldgaard J., Modberg A., Vest M.B., Boknaes N., Koort J., Bjorkroth J., Dalgaard P. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis). Int. J. Food Microbiol. 2008, 124:250-259.
88. Mejlholm O., Devitt T.D., Dalgaard P. Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis). Int. J. Food Microbiol. 2012, 157:16-27.
89. Mellor G.E., Bentley J.A., Dykes G.A. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat. Food Microbiol. 2011, 28:1101-1104.
90. Moore E.R.B., Tindall B.J., Martins dos Santos V.A.P., Pieper D.H., Ramos J.-L., Palleroni N.J. Nonmedical: Pseudomonas. Proteobacteria: Gamma Subclass 2006, vol. 6:646-703. Springer, New York, USA. M. Dworkin (Ed.).
91. Morales P., Feliu I., Fernandez-Garcia E., Nunez M. Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin. J.Food Prot. 2004, 67:567-573.
92. Nickelson R., Finne G., Hanna M.O., Vanderzant C. Minced fish flesh from non-traditional Gulf of Mexico finfish species: Bacteriology. J.Food Sci. 1980, 45:1321-1326.
93. Nieminen T.T., Koskinen K., Laine P., Hultman J., Sade E., Paulin L., Paloranta A., Johansson P., Bjorkroth J., Auvinen P. Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics. Int. J. Food Microbiol. 2012, 157:142-149.
94. Nogarol C., Acutis P.L., Bianchi D.M., Maurella C., Peletto S., Gallina S., Adriano D., Zuccon F., Borrello S., Caramelli M., Decastelli L. Molecular characterization of Pseudomonas fluorescens isolates involved in the Italian "blue mozzarella" event. J.Food Prot. 2013, 76:500-504.
95. Nychas G.J., Skandamis P.N., Tassou C.C., Koutsoumanis K.P. Meat spoilage during distribution. Meat Sci. 2008, 78:77-89.
96. Olafsdottir G., Jonsdottir R., Lauzon H.L., Luten J., Kristbergsson K. Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose. J.Agric. Food Chem. 2005, 53:10140-10147.
97. Olofsson T.C., Ahrne S., Molin G. The bacterial flora of vacuum-packed cold-smoked salmon stored at 7 degrees C, identified by direct 16S rRNA gene analysis and pure culture technique. J.Appl. Microbiol. 2007, 103:109-119.
98. Paarup T., Sanchez J.A., Pelaez C., Moral A. Sensory, chemical and bacteriological changes in vacuum-packed pressurised squid mantle (Todaropsis eblanae) stored at 4 degrees C. Int. J. Food Microbiol. 2002, 74:1-12.
99. Pantazi D., Papavergou A., Pournis N., Kontominas M.G., Savvaidis I.N. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes. Food Microbiol. 2008, 25:136-143.
100. Papadopoulos V., Chouliara I., Badeka A., Savvaidis I.N., Kontominas M.G. Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol. 2003, 20:411-420.
101. Parlapani F.F., Meziti A., Kormas K.Ar, Boziaris I.S. Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis. Food Microbiol. 2013, 33:85-89.
102. Peirson M.D., Guan T.Y., Holley R.A. Thermal resistances and lactate and diacetate sensitivities of bacteria causing bologna discolouration. Int. J. Food Microbiol. 2003, 86:223-230.
103. Penney N., Graham Bell R., Cummings T.L. Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging. Int. J. Sci. Technol. 1994, 29:167-178.
104. Pournis N., Papavergou A., Badeka A., Kontominas M.G., Savvaidis I.N. Shelf-life extension of refrigerated Mediterranean mullet (Mullus surmuletus) using modified atmosphere packaging. J.Food Prot. 2005, 68:2201-2207.
105. Quigley L., O'Sullivan O., Stanton C., Beresford T.P., Ross R.P., Fitzgerald G.F., Cotter P.D. The complex microbiota of raw milk. FEMS Microbiol. Rev. 2013, 37:664-698.
106. Rasolofo E.A., St-Gelais D., LaPointe G., Roy D. Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk. Int. J. Food Microbiol. 2010, 138:108-118.
107. Rattanasomboon N., Bellara S.R., Harding C.L., Fryer P.J., Thomas C.R., Al-Rubeai M., McFarlane C.M. Growth and enumeration of the meat spoilage bacterium Brochothrix thermosphacta. Int. J. Food Microbiol. 1999, 51:145-158.
108. Reynisson E., Lauzon H.L., Magnusson H., Hreggvidsson G.O., Marteinsson V.T. Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas. J.Environ. Monit. 2008, 10:1357-1362.
109. Reynisson E., Lauzon H.L., Magnusson H., Jonsdottir R., Olafsdottir G., Marteinsson V., Hreggvidsson G.O. Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperatures. BMC Microbiol. 2009, 9:250.
110. Russo F., Ercolini D., Mauriello G., Villani F. Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups. Food Microbiol. 2006, 23:797-802.
111. Sade E., Murros A., Bjorkroth J. Predominant enterobacteria on modified-atmosphere packaged meat and poultry. Food Microbiol. 2013, 34:252-258.
112. Samelis J. Managing microbial spoilage in the meat industry. Food Spoilage Microorganisms 2006, 213-286. Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK. C.W. Blackburn (Ed.).
113. 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. J.Appl. Microbiol. 1998, 84:649-660.
114. Samelis J., Kakouri A., Rementzis J. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. Int. J. Food Microbiol. 2000, 56:133-143.
115. Satomi M., Vogel B.F., Gram L., Venkateswaran K. Shewanella hafniensis sp. nov. and Shewanella morhuae sp. nov., isolated from marine fish of the Baltic Sea. Int. J. Syst. Evol. Microbiol. 2006, 56:243-249.
116. Satomi M., Vogel B.F., Venkateswaran K., Gram L. Description of Shewanella glacialipiscicola sp. nov. and Shewanella algidipiscicola sp. nov., isolated from marine fish of the Danish Baltic Sea, and proposal that Shewanella affinis is a later heterotypic synonym of Shewanella colwelliana. Int. J. Syst. Evol. Microbiol. 2007, 57:347-352.
117. Schirmer B.C., Heir E., Langsrud S. Characterization of the bacterial spoilage flora in marinated pork products. J.Appl. Microbiol. 2009, 106:2106-2116.
118. Silva A.R., Paulo E.N., Sant'Ana A.S., Chaves R.D., Massaguer P.R. Involvement of Clostridium gasigenes and C.algidicarnis in 'blown pack' spoilage of Brazilian vacuum-packed beef. Int. J. Food Microbiol. 2011, 148:156-163.
119. Stanbridge L.H., Davies A.R. The microbiology of chill stored meat. The Microbiology of Meat and Poultry 1998, 174-219. Blackie Academic & Professional, London, UK. A. Davies, R. Board (Eds.).
120. Stevenson R.G., Rowe M.T., Wisdom G.B., Kilpatrick D. Growth kinetics and hydrolytic enzyme production of Pseudomonas spp. isolated from pasteurized milk. J.Dairy Res. 2003, 70:293-296.
121. Stohr V., Joffraud J.J., Cardinal M., Leroi F. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Res. Int. 2001, 34:797-806.
122. Tryfinopoulou P., Tsakalidou E., Vancanneyt M., Hoste B., Swings J., Nychas G.-J.E. Diversity of Shewanella population in fish Sparus aurata harvested in the Aegean Sea. J.Appl. Microbiol. 2007, 103:711-721.
123. Urbanczyk H., Ast J.C., Dunlap P.V. Phylogeny, genomics, and symbiosis of Photobacterium. FEMS Microbiol. Rev. 2011, 35:324-342.
124. Vasilopoulos C., Ravyts F., De Maere H., De Mey E., Paelinck H., De Vuyst L., Leroy F. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches. J.Appl. Microbiol. 2008, 104:1341-1353.
125. Vihavainen E.J., Bjorkroth K.J. Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum. Int. J. Food Microbiol. 2007, 119:340-345.
126. Vihavainen E.J., Bjorkroth K.J. Diversity of Leuconostoc gasicomitatum associated with meat spoilage. Int. J. Food Microbiol. 2009, 136:32-36.
127. Vihavainen E.J., Murros A.E., Bjorkroth K.J. Leuconostoc spoilage of vacuum-packaged vegetable sausages. J.Food Prot. 2008, 71:2312-2315.
128. Yang X., Badoni M. Substrate utilization during incubation in meat juice medium of psychrotolerant clostridia associated with blown pack spoilage. Food Microbiol. 2013, 34:400-405.
129. Yang X., Balamurugan S., Gill C.O. Substrate utilization by Clostridium estertheticum cultivated in meat juice medium. Int. J. Food Microbiol. 2009, 128:501-505.
130. Zagorec M., Chaillou S., Champomier-Vergès M.C., Crutz - Le Coq A.-M. Role of bacterial 'omics' in food fermentation. Molecular Techniques in the Microbial Ecology of Fermented Foods 2008, 255-273. Springer, New York, USA. L. Cocolin, D. Ercolini (Eds.).