Reducing the psychrophillic bacteria hazard in vacuum-packed fresh pork meat by surface decontamination with lactic acid and lactic acid bacteria

Psychrophillic bacteria group represents one of microbiological hazards of concern, these microorganisms being involved in the spoilage of foods stored at refrigeration temperature. In the aim to reduce and keep under control the concentration of psychrophillic bacteria and prolonging the shelf life of refrigerated foods, in practice, can be utilised different strategies for minimising the risk level. In the present study, the chosen risk reduction methods, respectively using lactic acid and using lactic acid bacteria, were compared based on their efficiency in protection of vacuum-packed fresh pork meat (sliced Longissmus dorsi) against the target microorganisms, i.e. Pseudomonas fluorescens. On the other hand, among natural preservers, a special importance is given to lactic acid bacteria, which, as active producers of bio-preservatives, establish numerous types of antagonistic relations with spoilage microorganisms or even those which produce food poisoning. Because the majority of the studies made on the topic of controlling the growth of psychrophillic bacteria group has given less consideration to the possibilities to protect fresh meat, during the storage in refrigeration conditions, against microbiological spoilage, we found useful to illustrate the exerted influence of the above mentioned risk reduction methods.