Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

► Diversity of Enterobacteriaceae community of minced beef was studied. ► A modified PFGE protocol suitable for Enterobacteriaceae typing was developed. ► Modified atmosphere packaging increased both species and strain diversity. ► S. liquefaciens dominated during aerobic storage and at 0, 5 and 15 °C under MAP. ► H. alvei dominated during storage at 10 and 15 °C under MAP.