title: Role of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychrotrophic lactic acid bacteria.
abstract: Some psychrotrophic lactic acid bacteria (LAB) are specific meat spoilage organisms in modified-atmosphere-packaged (MAP), cold-stored meat products. To determine if incoming broilers or the production plant environment is a source of spoilage LAB, a total of 86, 122, and 447 LAB isolates from broiler carcasses, production plant air, and MAP broiler products, respectively, were characterized using a library of HindIII restriction fragment length polymorphism (RFLP) patterns of the 16 and 23S rRNA genes as operational taxonomic units in numerical analyses. Six hundred thirteen LAB isolates from the total of 655 clustered in 29 groups considered to be species specific. Sixty-four percent of product isolates clustered either with Carnobacterium divergens or with Carnobacterium maltaromaticum type strains. The third major product-associated cluster (17% of isolates) was formed by unknown LAB. Representative strains from these three clusters were analyzed for the phylogeny of their 16S rRNA genes. This analysis verified that the two largest RFLP clusters consisted of carnobacteria and showed that the unknown LAB group consisted of Lactococcus spp. No product-associated LAB were detected in broiler carcasses sampled at the beginning of slaughter, whereas carnobacteria and lactococci, along with some other specific meat spoilage LAB, were recovered from processing plant air at many sites. This study reveals that incoming broiler chickens are not major sources of psychrotrophic spoilage LAB, whereas the detection of these organisms from the air of the processing environment highlights the role of processing facilities as sources of LAB contamination.
authors.affiliation: Department of Food and Environmental Hygiene, University of Helsinki, Finland. elina.vihavainen@helsinki.fi
authors.forename: Elina
authors.initials: E
authors.lastname: Vihavainen
authors.forename: Hanna-Saara
authors.initials: HS
authors.lastname: Lundström
authors.forename: Tuija
authors.initials: T
authors.lastname: Susiluoto
authors.forename: Joanna
authors.initials: J
authors.lastname: Koort
authors.forename: Lars
authors.initials: L
authors.lastname: Paulin
authors.forename: Petri
authors.initials: P
authors.lastname: Auvinen
authors.forename: K Johanna
authors.initials: KJ
authors.lastname: Björkroth
mesh_terms: D001272:Atmosphere; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000378:metabolism / Q000502:physiology*; D008969:Molecular Sequence Data
chemical_list: D019344:Lactic Acid