Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289837 | International Journal of Food Microbiology | 2015 | 52 Pages |
Abstract
We conclude that the blend delayed the onset of spoilage of challenged meat, and that all antimicrobial treatments of unchallenged or challenged meat affect the progression of the microbial community composition. Our study confirms that the antimicrobial effects observed in vitro can be extrapolated to a food matrix such as turkey meat. However, it also underlines the consequence of species-to-species variation in susceptibility to antimicrobials, namely that the microbial community change while the CFU remains the same. Addition of antimicrobials may thus prevent the growth of some microorganisms, allowing others to proliferate in their place.
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Authors
Morten Hyldgaard, Rikke L. Meyer, Min Peng, Ashley A. Hibberd, Jana Fischer, Arnar Sigmundsson, Tina Mygind,