Influence of Sulphites and Modified Atmosphere over the Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers

• DOI: 10.20944/preprints202502.1183.v1
• Publication Date: 2025-02-19T00:18:17Z
• Authors: Elena González-Fa...; Alba Martínez Lao...; Santiago Condón Usón; María Jesús Serra...
• Keywords: Modified atmosphere

Poultry meat is the most consumed worldwide due to its low fat content, sensory qualities, and affordability. However, rapid spoilage, especially when minced for products like hamburgers, a challenge. Strategies such as sulphite addition or modified atmosphere packaging (MAP) can help control spoilage microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts MALDI-TOF identification. The of 5 mg/kg sulphites had limited effect, whereas increasing CO2 levels significantly extended shelf life reducing growth rates prolonging lag phases. affected bacteria were aerobic mesophilic psychrotrophic bacteria, well Brochothrix thermosphacta. Carnobacterium spp. dominated group, while Enterobacter was prevalent Enterobacteriaceae isolates, highlighting role spoilage. Hafnia alvei also relevant final stages. These results suggest importance these hamburger decay demonstrate that MAP an effective method delay