000160810 001__ 160810
000160810 005__ 20251017144652.0
000160810 0247_ $$2doi$$a10.3390/microorganisms13040754
000160810 0248_ $$2sideral$$a144014
000160810 037__ $$aART-2025-144014
000160810 041__ $$aeng
000160810 100__ $$aGonzález-Fandos, Elena
000160810 245__ $$aGrowth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life
000160810 260__ $$c2025
000160810 5060_ $$aAccess copy available to the general public$$fUnrestricted
000160810 5203_ $$aPoultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help control spoilage and microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts and MALDI-TOF identification, combining food-pathogens detection. The addition of 5 mg/kg sulfites had a limited effect, whereas increasing CO2 levels in the packaging significantly extended the shelf life by reducing the bacterial growth rates and prolonging the lag phases. The most affected bacteria were aerobic mesophilic and psychrotrophic bacteria, as well as Brochothrix thermosphacta. Carnobacterium spp. dominated the aerobic mesophilic group, while Enterobacter spp. was prevalent in Enterobacteriaceae and aerobic mesophilic isolates, highlighting its role in spoilage. Hafnia alvei was also relevant in the final spoilage stages. These results suggest the importance of these bacteria in poultry hamburger decay and demonstrate that MAP is an effective method to delay spoilage.
000160810 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000160810 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000160810 700__ $$aMartínez Laorden, Alba
000160810 700__ $$0(orcid)0000-0002-1902-0648$$aCondón Usón, Santiago$$uUniversidad de Zaragoza
000160810 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano Andrés, María Jesús$$uUniversidad de Zaragoza
000160810 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000160810 773__ $$g13, 4 (2025), 754 [20 pp.]$$pMicroorganisms$$tMicroorganisms$$x2076-2607
000160810 8564_ $$s1910401$$uhttps://zaguan.unizar.es/record/160810/files/texto_completo.pdf$$yVersión publicada
000160810 8564_ $$s2640240$$uhttps://zaguan.unizar.es/record/160810/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000160810 909CO $$ooai:zaguan.unizar.es:160810$$particulos$$pdriver
000160810 951__ $$a2025-10-17-14:36:54
000160810 980__ $$aARTICLE