Hungaro, Humberto M.
Caturla, Magdevis Y. R.
Horita, Claudia N.
Furtado, Marianna M.
Sant'Ana, Anderson S.
Total Authors: 5
 Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
 Univ Fed Juiz de Fora, Dept Pharmaceut Sci, Fac Pharm, Juiz De Fora, MG - Brazil
Total Affiliations: 2
TRENDS IN FOOD SCIENCE & TECHNOLOGY;
Web of Science Citations:
Background: Blown pack spoilage has been attributed almost exclusively to the growth of psychrophilic and psychrotolerant clostridia (PPC). It is the cause of great losses for meat industry. This spoilage is mainly caused by Clostridium estertheticum and it is characterised by a putrid odour, and production of large volumes of gas (mainly carbon dioxide and hydrogen), which result in severe distention of the packaging. Scope and approach: This review summarizes the characteristics of blown pack spoilage caused by psychrophilic and psychrotolerant clostridia, factors affecting the occurrence of this spoilage, sources of contamination, methods of identification and preventive measures. A critical assessment on research needs related to blown pack spoilage is also presented. Key findings and conclusions: In spite of recent developments, numerous facets related to blown pack spoilage research remain unclear. There is limited data on incidence and influencing factors for occurrence of spores and vegetative cells of PPC in meat and abattoir environment. In order to address this aspect, improvements in detection, isolation and typing methods are needed. Besides, more studies on source tracking of PPC from farm to abattoir are demanded. Finally, it is proposed that the reduction of losses due to blown pack spoilage should be achieved through the implementation of an integrated program that takes into account pre- and post-packaging mitigation strategies. (C) 2016 Elsevier Ltd. All rights reserved. (AU)