title: The abattoir source of culturable psychrophilic Clostridium spp. causing 'blown pack' spoilage of vacuum-packed chilled venison.
abstract: OBJECTIVE
  To identify the abattoir source(s) of culturable psychrophilic clostridia causing 'blown pack' spoilage of vacuum-packed chilled meats.
  
  
  RESULTS
  Psychrophilic and psychrotolerant clostridia were isolated from hides, faeces and tonsils of deer slaughter stock, and from a meat plant environment. The isolates were differentiated using restriction fragment length polymorphism analysis of the 16S rDNA gene (PCR-RFLP) and 16S-23S rDNA internal transcribed spacer (ITS) analysis. PCR-RFLP group I clostridia were found to have restriction patterns indistinguishable from the patterns of 'blown pack'-causing Clostridium gasigenes DB1A(T) and R26. Gas production in packs inoculated with vegetative cells of PCR-RFLP group I clostridia was first evident after 14 days at 2 degrees C. The prevalence of these clostridia was similar in hide and faecal samples from slaughter animals, but these micro-organisms were absent from tonsils and the meat plant environment. Banding patterns of PCR-RFLP group II clostridia showed some cross-similarity with patterns of the 'blown pack'-causing micro-organism Cl. estertheticum DSM 8809(T) and Cl. estertheticum-like meat strains. The majority of clostridia in PCR-RFLP group II were found in the faeces of slaughter animals. Isolates representing PCR-RFLP group II did not, however, produce gas in vacuum packs stored at 2 degrees C for 84 days.
  
  
  CONCLUSIONS
  The data suggest that soil particles attached to hide or present in faeces are the most probable primary reservoir from which 'blown pack' clostridia are introduced onto carcasses. Therefore, dressing procedure hygiene remains paramount in order to control the spread of psychrophilic Clostridium spp. in a meat plant.
  
  
  CONCLUSIONS
  The paper provides information critical for controlling 'blown pack' spoilage in meat processing plants. It reports on the use of molecular techniques for determination of abattoir sources of 'blown pack'-causing clostridia.
authors.affiliation: AgResearch, University of Waikato, Hamilton, New Zealand. dorota.broda@agresearch.co.nz
authors.forename: D M
authors.initials: DM
authors.lastname: Broda
authors.forename: R G
authors.initials: RG
authors.lastname: Bell
authors.forename: J A
authors.initials: JA
authors.lastname: Boerema
authors.forename: D R
authors.initials: DR
authors.lastname: Musgrave
mesh_terms: D000003:Abattoirs; D000818:Animals; D003013:Clostridium / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D003080:Cold Temperature; D004269:DNA, Bacterial / Q000032:analysis; D004275:DNA, Ribosomal / Q000032:analysis; D021903:DNA, Ribosomal Spacer / Q000737:chemistry / Q000235:genetics / Q000302:isolation & purification; D003670:Deer; D005243:Feces / Q000382:microbiology; D005511:Food Handling; D005516:Food Microbiology; D008461:Meat Products / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D012150:Polymorphism, Restriction Fragment Length; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D012867:Skin / Q000382:microbiology; D014618:Vacuum
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D021903:DNA, Ribosomal Spacer; D012336:RNA, Ribosomal, 16S