Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat.
The microbiota of commercially produced, cooked and modified atmosphere packaged poultry meat was followed during storage at 3.5 degrees C for up to 7 weeks. The dominant microbiota consisted of Lactococcus raffinolactis (117 isolates), Carnobacterium divergens (61 isolates), Carnobacterium piscicola (11 isolates), Lactococcus garvieae (four isolates), Lactococcus lactis (one isolate) and Enterococcus faecalis (three isolates). All isolates were screened for production of bacteriocins. Only C. piscicola isolates produced an inhibitory substance active against other lactic acid bacteria and against several Listeria spp. Species-specific polymerase chain reaction (PCR) primers were used for the differentiation of Carnobacterium, L. raffinolactis, L. lactis, and L. garvieae strains associated with the modified atmosphere packaged poultry products. No false PCR products were observed with other closely related bacterial species.
Barakat
R K
RK
Department of Food Science, University of Guelph, Ont., Canada.
Griffiths
M W
MW
Harris
L J
LJ
D000818:Animals; D001430:Bacteriocins; D002645:Chickens; D016983:Enterococcus / Q000145:classification / Q000302:isolation & purification*; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D007777:Lactobacillaceae / Q000145:classification / Q000302:isolation & purification*; D017045:Lactococcus / Q000145:classification / Q000302:isolation & purification*; D008460:Meat / Q000382:microbiology*; D008969:Molecular Sequence Data; D010641:Phenotype; D016133:Polymerase Chain Reaction; D013696:Temperature; D013997:Time Factors
D001430:Bacteriocins