Number of cells in meat and characteristics of Pseudomonas strains isolated

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  • UCHINO Masataka
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • TAKANO Katsumi
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

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Other Title
  • 食肉の生菌数および分離したＰｓｅｕｄｏｍｏｎａｓ属細菌の性質
  • ショクニク ノ セイキンスウ オヨビ ブンリ シタ Pseudomonasゾク サイキン ノ セイシツ

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Abstract

In this study, we isolated viable cells from various meats and determined the characteristics and taxonomic position of the Pseudomonas strains isolated. As a result, the viable cell counts ranged from 103 to 106 cfu/g. In addition, all the meat samples contained strains belonging to the genus Pseudomonas. Most of the Pseudomonas isolates grew at 4°C and decomposed lipids and proteins; they were identified as Pseudomonas fluorescens. Recently, sanitation has become well based on HACCP and etc. However, the number of cells and bacterial species consisting one part of meat samples have not changed compared with those reported 20 years ago.

Journal

  • Food Preservation Science

    Food Preservation Science 31 (3), 117-120, 2005

    Japan Association of Food Preservation Scientists

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