Conference presentation – Spoilage of vacuum-packed lamb

Laura Rood presented her research at the 2018 MLA, AMPC, Sheep and Pork CRC postgraduate conference in Sydney. She discussed the microbes that cause spoilage of vacuum-packed lamb. Download the PPT (1MB) The conference was designed to help postgraduate students like Laura refine their scientific communication skills. A panel of industry experts provided constructive feedback on their presentations. The conference was…

Antimicrobial treatment reduces contamination on fleece

We recently found this article, which will help inform our research. See the full list of articles under Literature. Antimicrobial effects of peroxyacetic acid and hydrogen peroxide on bacteria C. estertheticum Journal: Meat Science, April 2018 Synopsis: This study assessed the effectiveness of peroxyacetic acid and hydrogen peroxide to inactivate C. estertheticum on fleece and meat processing surfaces. “Blown pack” spoilage…

Nisin could prolong shelf life of vacuum-packed beef burgers

We recently found this article, which will help inform our research. See the full list of articles under Literature. Impact of nisin-activated packaging on microbiota of beef burgers during storage Journal: Applied and Environmental Microbiology, January 2016 Synopsis: This study assessed whether packaging activated with the food preservative nisin affects bacterial communities in beef burgers during storage. Researchers examined two independent…

Organic compounds could become spoilage indicators for beef industry

We recently found this article, which will help inform our research. See the full list of articles under Literature. Spoilage-related bacterial diversity in chilled beef stored in air and vacuum packaging Journal: Food Microbiology, February 2019 Synopsis: The aim of this study was to evaluate the bacterial diversity of spoilage and related volatile organic compounds in beef…

Variability of Carnobacterium on spoiled vacuum-packed meat from different abattoirs

We recently found this article, which will help inform our research. See the full list of articles under Literature. Growth of Carnobacterium spp. under acidic conditions of chilled vacuum-packed meat Journal: International Journal of Food Microbiology, December 2018 Synopsis: This Canadian study examined the growth and whole genome sequences of 44 Carnobacterium isolated from spoiled vacuum-packed (VP) meat cuts at…

Reducing spoilage of Australian vacuum-packaged sheep meat

We are studying the microbiological spoilage of Australian vacuum-packaged sheep meat and exploring opportunities to extend its shelf life. We have recently found that the cause of meat spoilage is due to the make-up of the microbial community, as opposed to individual bacteria. PhD candidate Laura Rood has been investigating various microorganisms which have been found to…

Positive antimicrobial interventions for beef

We recently found this article, which will help inform our research. See the full list of articles under Literature. Effects of multiple antimicrobial interventions for beef Journal: Food Microbiology, December 2018 Synopsis: The aim of this UK study was to evaluate antimicrobial effects of various interventions on E. coli in raw beef. These interventions included: physical (silver-containing antimicrobial packaging, ozone…

Temperature monitoring is key to reducing wastage of red meat

We’re reducing red meat waste with a tool that we’ve developed in collaboration with MLA. With the shelf life prediction tool, we can predict the deterioration of Australian vacuum-packed beef and lamb during the journey to the store. We just need to know every temperature at which these products have been stored, from the moment they’re packaged through to point…