Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions

Article Abstract:

Results point out that on the basis of restriction fragment length polymorphism analysis and hybridization experiments, a new species of meat spoiling lactic acid bacterium is found not to be related to Leuconostoc gelidium. The new bacterium is classified as a separate species and named as Leuconostoc gasicomitatum.

United States, Finland, Genetic aspects, Bacteria, Identification and classification, Botany, Plant taxonomy, Agricultural bacteriology

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Incidence of virulence factors and antibiotic resistance among enterococci isolated from food

Article Abstract:

Research has been conducted on the Enterococcus faecium and Enterococcus faecalis strains from foods. The virulence factors and the antibiotic activity of these strains have been investigated and the results indicate that none of the strains has been resistant to the antibiotics.

Antibiotics, Physiological aspects, Virulence (Microbiology), Enterococcus, Microbiological research

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Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant

Article Abstract:

rRNA gene restriction patterns of strains of in-plant lactic acid bacterium (LAB) of a vacuum-packaged, sliced, whole-meat, cooked product help to recognize the spoilage causing strains, sites and routes of contamination. LAB typing shows 21 out of 71 ribotypes to be associated with contamination routes. Contamination source of the spoilage strains is the raw mass and contamination of the product surfaces after cooking is airborne. The LAB strains which resist cooking, are likely to have an effect on the shelf life by contaminating the slicing machine.

Causes of, Lactobacillus, Ribosomal RNA, Contamination, Food spoilage, Packaged goods

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