Examination of indicator and pathogenic microbiota during the shelf-life of vacuum-packed Longissimus dorsi (sirloin)
DOI:
https://doi.org/10.5433/1679-0359.2023v44n6p2179Keywords:
Beef, Conservation, Microbiological quality, Shelf-Life.Abstract
Brazil is among the largest meat producers worldwide. Owing to the high productivity and concern regarding meat quality, slaughterhouses are looking for better ways to preserve meat. Vacuum packaging is the most widely used method to preserve meat. In this study, we aimed to monitor the indicator and pathogenic microbiota during the shelf-life of vacuum-packed bovine, Longissimus dorsi. Sirloin samples collected and conditioned in the boning section of a slaughterhouse under the Brazilian federal inspection were evaluated. Each sample was divided into four pieces, and each piece was used to make up a part of each pool, totaling four pools suspended at 7 ºC and analyzed from 0 to 60 d of primary packaging, with an interval of 20 d. Mesophilic aerobes, psychrotrophs, enterobacteria, coliforms at 30 °C, Escherichia coli and Staphylococcus spp. were quantified. Moreover, pathotypes of Shiga toxin-producing (STEC), enteropathogenic (EPEC), enterohemorrhagic (EHEC), enteroaggregative (EAEC), enterotoxigenic (ETEC), and enteroinvasive (EIEC) E. coli, Pseudomonas spp. (psychrotrophs), Salmonella spp., and Listeria monocytogenes were characterized. Number of indicator microorganisms progressively increased at each analysis interval. Specifically, psychrotrophs increased from 5 × 101 CFU/g on day 0 to 4.2 × 108 CFU/g on day 60, and Pseudomonas spp. was the predominant species (48%). The limits for standard counts set by the current Brazilian legislation were exceeded, such as for E. coli since day 20 (7 × 102 CFU/g). EPEC, ETEC, STEC, and EIEC were identified in addition to Listeria monocytogenes and Salmonella spp.; the latter was not detected on the first day of shelf-life. Therefore, revisions to self-control plans and greater microbiological rigor in the production and processing of beef are necessary to improve its shelf-life and safety.
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