Spoilage of Dairy, Meat and Fish Products
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1 Spoilage of Dairy, Meat and Fish Products
2 Of all foods, dairy, meat and fish products are more vulnerable for microbial growth High nutrient content High level of simple nutrients Favorable ph High water activity Absence of antimicrobial factors FT 5105 Food Microbiology 2
3 The quality and safety of milk, dairy, meat and fish products are of primary concern in the industry 30 million cases of foodborne diseases are reported each year in the U.S. at a cost of $5-8 billion annually and 900 fatalities. The incidence rate in Canada is estimated at 2.2 million cases per year at a cost of $ 1-3 billion annually. FT 5105 Food Microbiology 3
4 Common foodborne pathogens in dairy Salomnella typhimarium Salmonella typhi Camphylobactor E coli (verotoxigenic) Listeria monocytogenes FT 5105 Food Microbiology 4
5 Dairy Products Milk is very nutritious Fresh milk contains MOs of a large variation The type and number depend on the hygienic conditions of the dairy farm, cleanliness of utensils etc. Milk contains lactoperoxidase and agglutinins but not effective 5
6 Point of sampling Range (SPC/mL) Aseptically drawn milk Milk pail/machine ,000 Bulk tank ,000 6
7 Diseases potentially arises from contaminated milk Tuberculosis Diphtheria Scarlet fever Brucellosis Mycobacterium paratuberculosis
8 post-pasteurization contamination This may be as a result of crosscontamination of finished product with raw product, inadequate sanitation procedures in the plant environment, or inadequately sanitized equipment. FT 5105 Food Microbiology 8
9 Commonly found spoilage bacteria in milk Enterococcus Lactococcus Streptococcus Leuconostoc Lactobacillus Microbacterium Propionibacterium Proteus Pseudomonas Upon pasteurization all Mos are destroyed except thermodurics (Micrococci, Enterococci, Lactobacilli and Sterptococci), spore formers of Bacillus group and spores 72C for 15 sec. may go up to 79 for 25 sec. Pasteurized milk is spoilt by heat resistant Streptococci that utilize lactose 9
10 They produce lactic acid which brings ph down to 4.5 thus, leading to curdling Molds can grow on the surface bringing ph up to neutrality Thus, proteolytic type bacteria can start growing Proteolytic Pseuodomonas can quickly grow and liquefy curdle 10
11 Raw Milk Milk spoilage Sourness Flavor changes Curdling Color changes Gas formation Fermentaiton 11
12 Sourness is developed and thus ph decreases Curdling happens and then whey is released Lactic acid formation is the major cause Raw milk held at is more likely to be fermented by Streptococcus lactis In addition Colifirms, Enterococci, 12 Lactobacilli and Micrococci also contribute
13 37-50C Sterptococcus thermophillus and S. faecalis Little acid is formed at elevated temperatures Gas production (hydrogen and carbon dioxide) is carried out by Clostridia Gas production is evidenced by frothing on top Proteolysis is favored at low temperatures 13
14 Proteolysis 1. Acid proteolysis 2. Proteolysis with little acidity 3. Sweet curdling 14
15 Ropiness (Sliminess) in Milk Bacterial and non-bacterial Bacterial sliminess is due to the slimy capsular materials from cells (gums and mucins) Developed mostly at low temperature Caused by Alcaligenes viscolactis This is favored by low holding temperatures 15
16 1. Surface ropiness Alcaligenes viscolactis Grows best at 10C and Micrococcus spp. 2. Ropiness throughout and Klebsiella oxytoca, Enterobacter cloacae Alkaline producers Pseudomonas fluorescens and A. viscolactis 16
17 Hydrolysis Color changes Blue milk Yellow milk Red milk Brown milk 17
18 Flavor changes Cheesiness Rancid Beany Musty Flat flavor Unclean Malty yeasty 18
19 Foods can be categorized into 3 groups on the basis of spoilage Stable nonperishables sugar, flour, dry seeds, cereals Semiperishable foods potatoes, nuts Perishable foods meats, fish, poultry, eggs, dairy etc. FT 5105 Food Microbiology 19
20 Spoilage can happen due to Growth and activity of MO Damages due to insects Physical damages Enzymic action Non-enzymatic chemical reactions Physical changes due to freezing, burning drying, high temperature etc. FT 5105 Food Microbiology 20
21 Number and type of MO in a food depend on Source where the food is originated Microbial quality of raw materials Sanitary conditions under which food is handled/processed Subsequent packaging/handling/storage Inner parts of plant or animal tissues are sterile Contaminations are most likely to happen FT 5105 Food Microbiology 21
22 Thus, the microbial number in a fresh product reflects the quality of it Therefore SPC is an important criterion in determining the quality of a fresh product FT 5105 Food Microbiology 22
23 Spoilage of Meat and Meat Products FT 5105 Food Microbiology 23
24 Composition of Meat Constituent Percentage water 75 Protein 19 Lipids 2.5 CHO 1.2 Soluble NPN 1.65 Minerals 0.65 FT 5105 Food Microbiology 24
25 Tissues of healthy animal are relatively free of MOs Microbial count of freshly slaughtered animal tissues is less than 10 cfu/kg Most contaminated areas of animal body are hide and GIT Number and type of MOs depend on the envt. The animal lived FT 5105 Food Microbiology 25
26 Animal hide contains Micrococci Staphylococci Pseudomonas Yeasts and molds Viscera contains large no. of MOs including pathogens Surface microbial count goes up to /Cm 2 Generally lamb and pork contains more MOs than beef FT 5105 Food Microbiology 26
27 Skinning is not usually done with poultry Thus, skin MOs are not removed GIT of poultry too contain very high no. of MOs and pathogens such as Salmonella and Campylobacter FT 5105 Food Microbiology 27
28 Common Genera of Bacteria Found in Meats Genus Fresh Vacu. Poultry Sea food Acenetobacter Aeromonas Alcaligenes Bacillus Brocathrix Carnobacterium Corynebacterium Enterobacter Enterococcus FT 5105 Food Microbiology 28
29 Genus Fresh Vacu. Poultry Sea food Escherichia Flavobacterium Lactobacillus Listeria Micrococcus Moraxella Pseudomonas Psychrobacter Shewanella Salmonella FT 5105 Food Microbiology 29
30 Genus Fresh Vacu. Poultry Sea food Staphylococcus Vibrio FT 5105 Food Microbiology 30
31 Common Molds in Meats Genus Fresh Poultry Proces sed Alternaria Aspergillus Botrytis Cladosporium Fusarium Geotrichum Mucor Penicillium Rhizopus Thamnidium Fish & Seafood FT 5105 Food Microbiology 31
32 Comminuted meats contain more MOs Ground meat contains trimmings Higher surface area most spoilage MOS are aerobic Handled many times contaminated blades, saws, utensils One heavily contaminated piece can inoculate the whole lot Organ meats such as kidney, liver, tongue, heart contain less MO FT 5105 Food Microbiology 32
33 MOs in Vacuum packaged meat mainly Pseudomonas Oxygen permeability determines the refrigerated storage life The higher the permeability the lesser the storage life When permeability is very low CO2 concentration goes up and this favors LABs an Brochothrix FT 5105 Food Microbiology 33
34 Common bacteria in vacuum packaged meats Streptococci Bacillus Micrococci Moraxella Acinetobactor Pseudomonas FT 5105 Food Microbiology 34
35 Spoilage Most common indications of spoilage are Off odor and slimy surface due to the action of aerobic bacteria on the cut surfaces Fungal growth favored at water activity low for bacterial growth Bone taint = deep spoilage due to anaerobic or facultative MOs Discolorations due to change of myoglobin color FT 5105 Food Microbiology 35
36 A. Under aerobic conditions Bacteria Surface slime Changes in meat color Changes in fat Off odors and off tastes Yeasts Sliminess Lipolysis, off odors and tastes White, cream-pink, brown colors due to yeast pigments FT 5105 Food Microbiology 36
37 Molds Stickiness Whiskers Thamnidium, Mucor and Rhizopus Black spots - Cladosporium White spots Chrysoporium Green patches Penicillium Decomposition of fats, off odors and tastes FT 5105 Food Microbiology 37
38 Under anaerobic conditions Souring Putrefaction production of foul smell under anaerobic conditions hydrogen sulfide, mercaptans, indole, skatole, ammonia, amines. When meat is stored in refrigerated conditions psychropilic and psychrotropic MOs attack Sliminess Discolorations & souring FT 5105 Food Microbiology 38
39 Alcaligenes Lactobacillus Leuconostoc Streptococcus Flavobaterium Mainly responsible MOs FT 5105 Food Microbiology 39
40 Molds do not grow on meats at temperatures less than -5C Candida and Rhodotorula are partly responsible for spoilage of refrigerated meat Ground meat is exclusively spoilt by bacteria Pseudomonas Acinetobacter FT 5105 Food Microbiology 40
41 Growth of MO on meat 1. Type and quantity of MO E.g. If psychrotroph population is high very high chance of spoilage under chilling conditions 2. Physical properties of meat The quantity of meat exposed to air has a great influence FT 5105 Food Microbiology 41
42 Mincing of meat greatly increases spoilage Mincing increases aeration, distribute Mos throughout the mixture and releases moisture from tissues 3. Chemical properties of meat ph Moisture content surface may go dry - this will promote mold growth FT 5105 Food Microbiology 42
43 Low in CHO thus non fermenting Mos grow well 4. Availability of oxygen Aerobic conditions favor mold and yeast growth on the surface True putrefaction is favored by anaerobic conditions FT 5105 Food Microbiology 43
44 5. Temperature Putrefaction is very low at low temperatures At room temperature mesophiles grow and produce moderate amounts of acids using limited quantities of CHO. FT 5105 Food Microbiology 44
45 Types of Spoilage 1. Surface Sliming Caused by Pseudomonas, Acinetobacter, Moraxella, Alcaligenes, Streptococcus, Leuconostoc, Bacillus and Micrococus In addition, some Lactobacilli too can produce Temperature and moisture mainly determine the type of MO FT 5105 Food Microbiology 45
46 At chilling temperatures with high moisture Pseudomonas and Alcaligenes Less moisture favors Micrococus 2. Color changes Red color may change to green/brown or gray Color change is mainly due to production of oxidizing compounds FT 5105 Food Microbiology 46
47 Different colored spots are developed Red spot Serratia marcenscens growing on surface Blue spots Pseudomonas synscyaneae growing on surface Yellow coloration Micrococcus FT 5105 Food Microbiology 47
48 Greenish-blue or brownish black spots Chromobacterium lividum Purple (stamping ink color) discoloration by yellow pigmented cocci and rods due to discoloration of surface fat Off odors and taste Called taints Sour odor is formed by acids FT 5105 Food Microbiology 48
49 Leuconostoc, Heterofermentative Lactobacilli are mainly responsible 3. Changes in fat Unsaturated fatty acids undergo oxidation Hydrolysis Adds off flavors to meat FT 5105 Food Microbiology 49
50 B Under Anaerobic conditions 1. Souring due to Acetic, succinic, butyric, propionic and higher FAs 2. Putrefaction True putrefaction is due to decomposition of proteins under anaerobic conditions produce foul smell hydrogen sulfide, mercaptans, skatole. Ammonia and amines FT 5105 Food Microbiology 50
51 Psuedomonas and Alcaligenes species are mainly responsible Species ending with putrefaciens, putida, putrificum Clostridium produces gases such as H and CO2 FT 5105 Food Microbiology 51
52 3. Taint development Pseudomonas Acinetobacter Moraxella Alcaligenes Lactobacillus Leuconostoc, Streptococcus, Flavobacterium FT 5105 Food Microbiology 52
53 Number of Mos at the time of appearance of odor and slime Type When Odor is identifiable (X10 6 /cm) Slime is identifiable (X10 6 /cm) Poultry Beef Frankfurters Bacon Fish FT 5105 Food Microbiology 53
54 Spoilage of fresh beef 1. changes in hemoglobin and myoglobin 2. white, green, yellow and greenish blue or brown spots and purple discoloration 3. Phosphorescence 4. Spots due to bacteria, yeasts and molds FT 5105 Food Microbiology 54
55 Cured meat Curing selectively favor the growth of Lactic acid bacteria Pathogens are destroyed FT 5105 Food Microbiology 55
56 Sausages Bacterial growth in encased sausages is possible On the casing Between the casing and meat Interior meat Greening is common in sausages FT 5105 Food Microbiology 56
57 Greening is favored by slightly acidic ph and little oxygen This happens after production even under refrigerated conditions Production of peroxides, mainly H2O2 is attributable FT 5105 Food Microbiology 57
58 Lactobacillus and Leuconostoc and other catalase negative bacteria are responsible for peroxide production FT 5105 Food Microbiology 58
59 Bacon Molds are common Aspergillus, Fusarium, Mucor, Rhizopus, Monilia, Oidium, Botrytis and Penicillium Streptococcus faecalis salt tolerant and can grow at low temperatures Micrococcus can be present on surface FT 5105 Food Microbiology 59
60 Sausage, Frankfurters, Bologna etc. Three major types Souring caused by Lactobacilli, Enterococci. Sliminess also known as slimy spoilage occurs on the outside of the casing Greening two types of greening can occur by H 2 O 2 and H 2 S FT 5105 Food Microbiology 60
61 Greening due to H 2 O 2 occurs mainly in frankfurters and other vacuum packaged meats Generally appears after exposing anaerobically stored meat into air Upon exposure to air H 2 O 2 is produced and it reacts with nitrosohemochrome This produces green color oxidized porphyrin FT 5105 Food Microbiology 61
62 Greening also occurs due to the accumulation of H 2 O 2 in the core where Redox potential is low. Lactobacillus viridescens is the major causative agent H 2 S type greening occurs in fresh red meats held at 1-5C packed in vacuum packages H 2 S reacts with myoglobin to produce sulphmyoglobin FT 5105 Food Microbiology 62
63 Microorganisms in cured meat Meat Salami Bologna Pork (fresh) Bacon Ham MO type Lactobacilli Leuconostoc mesenteroides, hetero Lactobacilli Leuconostoc, Lactobacillus, Pseudomonas Lactobacilli, Micrococcus Lactobacilli, Micrococcus, Microbacterium FT 5105 Food Microbiology 63
64 POULTRY Poultry is mainly spoilt by Pseudomonas Acinetobacter Flavobacterium Corynebacterium Fungi is less importance in poultry spoilage Main symptom of poultry spoilage is sliminess on the surfaces and cut surfaces FT 5105 Food Microbiology 64
65 Unlike meats in poultry spoilage is mainly restricted to the surface The inner tissues do not contain high no. of Mos Pseudomonas is the major spoilage organism which forms colonies on the surface which finally coalesce to form sliminess FT 5105 Food Microbiology 65
66 Methods to Determine Meat Spoilage Measurement of Mercaptans, H 2 S, TMA, tyrosine complexes Catalase, creatinine, hypoxanthine Lactic acid Change in color ph changes RI of meat juices Impedance FT 5105 Food Microbiology 66
67 Bacteriological Methods Total aerobes Total anaerobes Ratio of aerobes to anaerobes Extract Release Volume (ERV) This method is used to measure spoilage and potential shelf life FT 5105 Food Microbiology 67
68 ERV is the volume of aq. Extract released by a homogenate of meat when allowed to pass through a filter paper Detection of foul odor due to H 2 S etc. happens only when amino acids are started to be utilized FT 5105 Food Microbiology 68
69 Dark firm and dry meats (DFD) have high ph values (>6) are spoilt quicker than other meats In vacuum packed meats nitrites control Bacillus thermoscapta Lactobacillus is insensitive to nitrites and thus they predominate FT 5105 Food Microbiology 69
70 Spoilage of Fish and Shellfish FT 5105 Food Microbiology 70
71 Fat is interspersed between muscle fibers Little connective tissues In non-fatty fish fat content is 0.5% Fatty fish may contain from 3-25% Contains 1% CHO 71
72 72 Like meat, fish and other sea foods are spoilt by Autolysis Oxidation and Microbial activity Fish muscles are more quickly spoilt than meats due to higher enzyme activity Presence of highly unsaturated fats and Higher ph
73 Factors affecting fish spoilage Type of fish Flat fish spoil more rapidly than the round fish as flat fish undergo rigor mortis rapidly Fish with high content of PUFA undergo deterioration rapidly Condition when caught Struggled, exhausted fish spoil faster Fish underwent lack of oxygen conditions 73
74 Fish with the full gut contents are more perishable The extent of contamination Microbes come from water, mud, slime on the surface and gut contents Gills are rich in MOs The greater the microbial load the quicker the spoilage is 74
75 Spoilage might start in the net during transporting etc. 75
76 Microflora associated with fish Depends upon the environment they live in They can be contaminated during catching, handling and storage The slime is rich in Pseudomonas Alcaligenes Micrococcus Flavobacterium 76
77 Corynebacterim Serratia Vibrio Bacillus Fish intestine is rich in Alcaligenes Pseudomonas Vibrio Bacillus Clostridium E coli 77
78 Skin contains cfu/cm 2 Gills and guts cfu/g Most crucial factor in fish spoilage is temperature Fish stored at 0C starts spoiling with a lag of 1-2 days In fish spoilage the following microbes become dominant Pseudomonas Acinetobacter and Flavobacterium 78
79 79 As spoilage progresses the Pseudomonas population increases rapidly The type of species changes with spoilage When temperature is increased Pseudomonas population goes down and mesophilics start dominating Trimethylamine oxide (TMAO) naturally present in fish is reduced to TMA This is a volatile compound and responsible for the fishy odor
80 As spoilage progresses volatile bases, amines and organic acids are formed due to decarboxylaiton or deamination of amino acids Hydrogen sulfide, mercaptans and disulfides are the main compounds producing the odor other than TMA Spoilage organisms use TMAO, creatine, taurine, anserine and amino acids 80
81 Total volatile compounds include Total volatile bases (TVB) Total volatile acids (TVA) Total volatile nitrogen (TVN) Total volatile substances (TVS) Fish odor is explained as a complex of Fishy stale 81
82 Musty Rancid Sour Ammonical Fruity and Acids Discoloration of fish leads to development of green and yellow colors Pseudomonas fluorescens is mainly responsible 82
83 Histidine present in fish is converted to histamine by bacteria Only bacteria that have decarboxylase enzymes can do the converion Histamine is associated with scombroid poisoning 83
84 Indicators of Fish Spoilage Histamine Cadaverine a diamine Putrescine a diamine Total volatile substances 84
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