NURSING ANM AND GNM

Detailed explanation-1: -Several microorganisms have been found in vacuum-packaged chilled meat, including lactic acid bacteria (LAB) such as Lactobacillus spp., Leuconostoc spp., Carnobacterium spp. and B. thermosphacta. Bacteria from the genera Enterobacter, Serratia, Hafnia and Rahnella (5) and Clostridium, such as C.

Detailed explanation-2: -The main SSO in vacuum-packed meat include Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. [8, 23, 24]. A range of psychrotolerant and psychrophilic Clostridia have also been identified as SSO of chilled, vacuum-packed red meat [25].

Detailed explanation-3: -The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens.

Detailed explanation-4: -The predominant bacteria associated with spoilage are Brochothrix thermosphacta, Carnobacterium spp., Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Pediococcus spp., Stretococcus spp., Kurthia zopfii, and Weisella spp.

Detailed explanation-5: -Anaerobic microfloras are usually dominated by lactobacilli which produce spoilage by the slow accumulation of volatile organic acids. Meat of high utimate pH packaged anaerobically spoils rapidly because the high pH allows anaerobic growth of bacterial species of higher spoilage potential than the lactobacilli.