{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,2]],"date-time":"2025-12-02T03:30:57Z","timestamp":1764646257071,"version":"3.41.2"},"reference-count":25,"publisher":"FapUNIFESP (SciELO)","issue":"7","license":[{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"am","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Cienc. Rural"],"abstract":"<jats:p>ABSTRACT: In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 \u00b0C and 4 \u00b0C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1\u00b0C was also characterized. The shelf-life of vacuum-packed beef stored at 4 \u00b0C was estimated at 16.1 days (95% CI: 14.8 - 17.3 days), whereas at 1 \u00b0C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 - 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 \u00b0C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality.<\/jats:p>","DOI":"10.1590\/0103-8478cr20200090","type":"journal-article","created":{"date-parts":[[2020,6,7]],"date-time":"2020-06-07T12:16:04Z","timestamp":1591532164000},"source":"Crossref","is-referenced-by-count":4,"title":["Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration"],"prefix":"10.1590","volume":"50","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0898-7594","authenticated-orcid":false,"given":"Jorge Luiz da","family":"Silva","sequence":"first","affiliation":[{"name":"Instituto Federal de Educa\u00e7\u00e3o, Ci\u00eancia e Tecnologia de Mato Grosso (IFMT),  Brazil; Universidade Federal de Mato Grosso (UFMT),  Brazil; Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB),  Portugal"}]},{"given":"Vasco Augusto Pil\u00e3o","family":"Cadavez","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB),  Portugal"}]},{"given":"Maxsueli Aparecida Moura","family":"Machado","sequence":"additional","affiliation":[{"name":"Universidade Federal de Mato Grosso (UFMT),  Brazil"}]},{"given":"Brendo da Concei\u00e7\u00e3o Lima","family":"Dias","sequence":"additional","affiliation":[{"name":"Universidade Federal de Mato Grosso (UFMT),  Brazil"}]},{"given":"Adelino da","family":"Cunha-Neto","sequence":"additional","affiliation":[{"name":"Universidade Federal de Mato Grosso (UFMT),  Brazil"}]},{"given":"Ursula","family":"Gonzales-Barron","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB),  Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2608-4324","authenticated-orcid":false,"given":"Eduardo Eust\u00e1quio de Souza","family":"Figueiredo","sequence":"additional","affiliation":[{"name":"Universidade Federal de Mato Grosso (UFMT),  Brazil"}]}],"member":"530","published-online":{"date-parts":[[2020]]},"reference":[{"edition":"4th","year":"2001","series-title":"Compendium of methods for the microbiological examination of foods","key":"ref1"},{"key":"ref2","doi-asserted-by":"crossref","first-page":"2085","DOI":"10.4315\/0362-028X-66.11.2085","article-title":"Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4 \u00b0C.","volume":"66","author":"BARROS-VEL\u00c1ZQUEZ J.","year":"2003","journal-title":"Journal of Food Protection"},{"year":"2019","series-title":"National Health Surveillance Agency (ANVISA).","key":"ref3"},{"year":"2001","series-title":"National Health Surveillance Agency (ANVISA).","key":"ref4"},{"year":"1996","key":"ref5"},{"journal-title":"Microbiological Guidelines for ready-to-eat Food.","article-title":"Food and Environmental Hygiene Department","year":"2014","key":"ref6"},{"key":"ref7","doi-asserted-by":"crossref","first-page":"1373","DOI":"10.3382\/ps\/pex406","article-title":"Salmonella isolated from chicken carcasses from a slaughterhouse in the state of Mato Grosso, Brazil: antibiotic resistance profile, serotyping and characterization by repetitive sequence-based PCR system.","volume":"97","author":"CUNHA-NETO A.","year":"2018","journal-title":"Poultry Science"},{"key":"ref8","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1016\/j.bjm.2017.09.009","article-title":"Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere.","volume":"49","author":"DJORDJEVI\u0106 J.","year":"2018","journal-title":"Brazilian Journal of Microbiology"},{"key":"ref9","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.ijfoodmicro.2012.05.020","article-title":"Spoilage microbiota associated to the storage of raw meat in different conditions.","volume":"157","author":"DOULGERAKI A.I.","year":"2012","journal-title":"International Journal of Food Microbiology"},{"key":"ref10","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1016\/S0168-1605(00)00482-7","article-title":"Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts.","volume":"64","author":"DYKES G.A.","year":"2001","journal-title":"International Journal of Food microbiology,"},{"key":"ref11","series-title":"Scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat.","first-page":"81p","volume":"12","year":"2014"},{"year":"2016","series-title":"Serotypes profile of Salmonella isolates from meat and poultry products January 1998 through December 2014.","key":"ref12"},{"year":"2013","series-title":"Storage life of vacuum packaged beef. 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