Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Bassirou Ndoye

, Department of Food Sciences and Technology, University of Sine-Saloum El Hadji Ibrahima NIASS (USSEIN), Sing-Sing, Kaolack, Senegal

  • Research Article   

    Author(s): Bassirou Ndoye*, Xianqin Yang, Le Luo Guan, Khalifa Ababacar Sylla, Mamoudou H. Dicko, Ibrahima Ndoye, Alfred S. Traore, Amadou Tidiane Guiro and Colin O. Gill

    The diversity of microflora was determined to assess the effectiveness of decontamination treatments on pasteurized meat carcasses at a large meat packing plant in Canada. The main objectives were to characterize the bacterial diversity surviving in the heat-treated and DNase-I-treated samples over the untreated samples of pasteurized meat carcasses. Cultivation based-methods were combined with nested PCR-DGGE fingerprinting methods to quantify low numbers of bacterial survival in each sample. Using the DGGE reference marker, seven genera (Pseudomonas, Staphylococcus, Propionibacterium, Chryseobacterium, Flavobacterium, Ralstonia, Paenibacillus) were detected by both DGGE and cultivation-based method. Three species (Streptococcus salivarius, Micrococcus luteus and Leuconostoc mesenteroides) were exclusively found in pure cultures with cultivation-based method. Over f.. View More»
    DOI: 10.35248/2476-2059.21.6.149

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