The microbiology of meat spoilage: a review

The microorganisms most commonly involved in meat spoilage are Pseudomonas spp., the Enterobacteriaceae family, lactic acid bacteria and the Brochothrix thermosphacta. The factors that are considered to have the main effect on the speed of spoilage and the shelf life of fresh meat are intrinsic factors (initial number of psychrotrophs present on the meat surface, water activity, the pH value and the nutritional content) and extrinsic factors (storage temperature and oxygen availability). Despite our knowledge, uncertainty still exists regarding how and when individual bacterial species or strains are influenced by specific meat storage conditions. The results of studies of spoilage microbiota at both the species and strain level will make it possible to develop storage conditions that prolong the shelf life during which meat quality and safety can be guaranteed.