Characterization of Clostridium spp. from “blown-pack”, chill-stored, vacuum packaged beef

• Author / Creator

  Ho, Linda

• The objectives of this study were to determine the microbial ecology of “blown-pack” fresh beef obtained from a federally inspected facility and to use biopreservation to prevent spoilage of vacuum packaged chilled beef. Organic acids and alcohols in the purge obtained from the “blown” beef packages were detected using HPLC. PCR analysis indicated that Clostridium spp. were present in the purge of the commercial sample. Biochemical tests, RFLP and 16S rDNA sequencing were used to identify organisms isolated from the meat. Out of 66 isolated strains, 26 isolates were strict anaerobes and RFLP indicated that all were clonal isolates. Based on sequence analysis, the isolate was identified as Clostridium putrefaciens. The isolate caused “blown-pack” spoilage and produced butyric and propionic acids when inoculated onto fresh meat and Carnobacterium maltaromaticum UAL307 prevented the production gas and obvious signs of spoilage.

• Subjects / Keywords

  • Clostridium spp
  • Meat spoilage
  • "blown-pack"
  • Bacteriocins
  • Vacuum packaged beef

• Graduation date

  Fall 2009

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3MK56

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.