Related Experiment Video
Updated: May 27, 2026
09:31
Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
Published on: October 7, 2025
Microbial profiles of minced meat
1Division of Animal Products Technology, Central Food Technological Research Institute, Mysore-570 013, India.
Meat Science
|November 8, 2011
Summary
Minced meat from retail shops had higher microbial counts and shorter shelf-life. Hygienic processing is crucial for maintaining meat quality and safety, especially at higher temperatures.
Area of Science:
- Food Microbiology
- Meat Science
Background:
- Microbiological quality is critical for meat safety and shelf-life.
- Higher temperatures can accelerate microbial growth and spoilage in minced meat.
Purpose of the Study:
- To assess the microbiological quality and shelf-life of minced meat.
- To identify bacteria contributing to meat spoilage at elevated temperatures.
Main Methods:
- Enumeration of total plate counts, coliforms, Staphylococcus aureus, Enterococci, and psychrotrophs.
- Isolation and identification of bacterial species associated with meat spoilage.
Main Results:
- Minced meat from retail shops exhibited significantly higher microbial loads compared to hygienically processed samples.
- Shelf-life was considerably shorter for retail minced meat.
- Staphylococcus aureus, Micrococcus, and Escherichia were predominant in fresh meat.
- Mesophilic bacteria, including Escherichia and S. aureus, were primary drivers of spoilage at higher temperatures.
Conclusions:
- Hygienic processing significantly improves minced meat quality and extends shelf-life.
- Controlling mesophilic bacteria is key to preventing spoilage in minced meat stored at higher temperatures.
More Related Videos
Related Concept Videos
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Rapid Identification of Pathogens
MALDI-TOF MS has transformed clinical microbiology by offering a rapid and reliable method for pathogen identification. The traditional approach to microbial identification typically involves time-consuming culture techniques and biochemical tests, which can delay the initiation of appropriate antimicrobial therapy. MALDI-TOF MS avoids these delays by using characteristic ribosomal protein mass patterns of microbial cells, enabling accurate species-level identification within minutes.Principle...
01:19Methods to Assess Microbial Communities
Microbial communities, comprising bacteria, archaea, and eukaryotic microorganisms, inhabit diverse ecosystems and play crucial roles in environmental and biological processes. Their diversity is defined by three main parameters: species richness (the number of distinct species), species abundance (the relative quantity of each species), and species evenness (how uniformly individual species are distributed in various locations). These factors together shape the structure and ecological balance...