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Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins

It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf...

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Autores principales: Braley, Charlotte, Gaucher, Marie-Lou, Fravalo, Philippe, Shedleur-Bourguignon, Fanie, Longpré, Jessie, Thibodeau, Alexandre
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138144/
https://www.ncbi.nlm.nih.gov/pubmed/37107490
http://dx.doi.org/10.3390/foods12081695
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author Braley, Charlotte
Gaucher, Marie-Lou
Fravalo, Philippe
Shedleur-Bourguignon, Fanie
Longpré, Jessie
Thibodeau, Alexandre
author_facet Braley, Charlotte
Gaucher, Marie-Lou
Fravalo, Philippe
Shedleur-Bourguignon, Fanie
Longpré, Jessie
Thibodeau, Alexandre
author_sort Braley, Charlotte
collection PubMed
description It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at −1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.
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spelling pubmed-101381442023-04-28 Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins Braley, Charlotte Gaucher, Marie-Lou Fravalo, Philippe Shedleur-Bourguignon, Fanie Longpré, Jessie Thibodeau, Alexandre Foods Article It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at −1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota. MDPI 2023-04-19 /pmc/articles/PMC10138144/ /pubmed/37107490 http://dx.doi.org/10.3390/foods12081695 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Braley, Charlotte
Gaucher, Marie-Lou
Fravalo, Philippe
Shedleur-Bourguignon, Fanie
Longpré, Jessie
Thibodeau, Alexandre
Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
title Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
title_full Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
title_fullStr Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
title_full_unstemmed Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
title_short Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins
title_sort slight temperature deviation during a 56-day storage period does not affect the microbiota of fresh vacuum-packed pork loins
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138144/
https://www.ncbi.nlm.nih.gov/pubmed/37107490
http://dx.doi.org/10.3390/foods12081695
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