Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life
Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help con...
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MDPI AG
2025-03-01
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| author | Elena González-Fandos Alba Martínez Laorden Santiago Condón Usón María Jesús Serrano Andrés |
| author_facet | Elena González-Fandos Alba Martínez Laorden Santiago Condón Usón María Jesús Serrano Andrés |
| author_sort | Elena González-Fandos |
| collection | DOAJ |
| description | Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help control spoilage and microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts and MALDI-TOF identification, combining food-pathogens detection. The addition of 5 mg/kg sulfites had a limited effect, whereas increasing CO<sub>2</sub> levels in the packaging significantly extended the shelf life by reducing the bacterial growth rates and prolonging the lag phases. The most affected bacteria were aerobic mesophilic and psychrotrophic bacteria, as well as <i>Brochothrix thermosphacta</i>. <i>Carnobacterium</i> spp. dominated the aerobic mesophilic group, while <i>Enterobacter</i> spp. was prevalent in <i>Enterobacteriaceae</i> and aerobic mesophilic isolates, highlighting its role in spoilage. <i>Hafnia alvei</i> was also relevant in the final spoilage stages. These results suggest the importance of these bacteria in poultry hamburger decay and demonstrate that MAP is an effective method to delay spoilage. |
| format | Article |
| id | doaj-art-c02313378c2d4d82a3dbdf42dd7ab372 |
| institution | OA Journals |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Microorganisms |
| spelling | doaj-art-c02313378c2d4d82a3dbdf42dd7ab3722025-08-20T02:18:20ZengMDPI AGMicroorganisms2076-26072025-03-0113475410.3390/microorganisms13040754Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf LifeElena González-Fandos0Alba Martínez Laorden1Santiago Condón Usón2María Jesús Serrano Andrés3Department of Food Technology, CIVA Research Center, University of La Rioja, de la Paz Avenue, 26006 Logroño, SpainDepartment of Food Technology, CIVA Research Center, University of La Rioja, de la Paz Avenue, 26006 Logroño, SpainFood Science and Technology Department, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza, Miguel Servet St. 177, 50013 Zaragoza, SpainInstituto Agroalimentario de Aragón IA2, Universidad de Zaragoza-Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Miguel Servet St. 177, 50013 Zaragoza, SpainPoultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help control spoilage and microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts and MALDI-TOF identification, combining food-pathogens detection. The addition of 5 mg/kg sulfites had a limited effect, whereas increasing CO<sub>2</sub> levels in the packaging significantly extended the shelf life by reducing the bacterial growth rates and prolonging the lag phases. The most affected bacteria were aerobic mesophilic and psychrotrophic bacteria, as well as <i>Brochothrix thermosphacta</i>. <i>Carnobacterium</i> spp. dominated the aerobic mesophilic group, while <i>Enterobacter</i> spp. was prevalent in <i>Enterobacteriaceae</i> and aerobic mesophilic isolates, highlighting its role in spoilage. <i>Hafnia alvei</i> was also relevant in the final spoilage stages. These results suggest the importance of these bacteria in poultry hamburger decay and demonstrate that MAP is an effective method to delay spoilage.https://www.mdpi.com/2076-2607/13/4/754meat productsbacterial identificationMALDI-TOFdecay |
| spellingShingle | Elena González-Fandos Alba Martínez Laorden Santiago Condón Usón María Jesús Serrano Andrés Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life Microorganisms meat products bacterial identification MALDI-TOF decay |
| title | Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life |
| title_full | Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life |
| title_fullStr | Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life |
| title_full_unstemmed | Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life |
| title_short | Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life |
| title_sort | growth and diversity of spoiling and foodborne bacteria in poultry hamburgers in modified atmosphere and with sulfites during shelf life |
| topic | meat products bacterial identification MALDI-TOF decay |
| url | https://www.mdpi.com/2076-2607/13/4/754 |
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