Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS

Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf-life of meat. Typically, poultry meat has been packaged in a CO2/N-2 atmosphere (with residual low O-2). Recently, some producers use high O-2 MAP for poultry meat to empirically reach comparable shelf lifes. In this work, we compared spoilage microbiota of skinless chicken breast in high (80% O-2, 20% CO2) and low O-2 MAP (65% N-2 and 35% CO2). Two batches of meat were incubated in each atmosphere for 14 days at 4 degrees C and 10 degrees C. Atmospheric composition of each pack and colony forming units (25 degrees C, 48 h, BHI agar) of poultry samples were determined at seven timepoints. Identification of spoilage organisms was carried out by MALDI-TOF MS. Brochothrix thermosphacta, Carnobacterium sp. and Pseudomonas sp. were the main organisms found after eight days at 4 degrees C and 10 degrees C in high O-2 MAP. In low O-2 MAP, the main spoilage microbiota was represented by species Hafnia alvei at 10 degrees C, and genera Carnobacterium sp., Serratia sp., and Yersinia sp. at 4 degrees C. High O-2 MAP is suggested as preferential gas because were less detrimental and pathogens like Yersinia were not observed. (C) 2016 Elsevier Ltd. All rights reserved.