Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCR
2013
Gribble, Amanda | Brightwell, Gale
The spoilage potential of Brochothrix campestris and Brochothrix thermosphacta was investigated in vacuum-packed lamb. Striploins (n=338) were inoculated and stored for twelve weeks at temperatures −1.5, 0, 2 and 7°C. Growth around 5–6 log10 CFU/cm2 was recorded after six weeks at 0, 2 and 7°C, and ~3 log10 CFU/cm2 after nine weeks at −1.5°C. B. campestris was shown to cause spoilage by nine weeks at temperatures above 0°C by the presence of green drip and unacceptable odours. Molecular based assays for the detection and differentiation of B. thermosphacta and B. campestris were developed and validated. A TaqMan assay was designed to target a unique single-nucleotide polymorphism in the Brochothrix 16s rRNA gene with a sensitivity of <7CFU per reaction. Secondly a specific PCR was designed for B. campestris targeting the structural genes, brcA and brcB. These testing regimes offer a rapid and cost effective method for the detection and screening of Brochothrix species in meat products and processing environments.
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