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Microbial variation and shelf life of chicken breast fillets: a year-long study across two European producers

2027-01-02Artigo de investigação Acesso aberto
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dc.contributor.authorMoen, Birgitte
dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorMåge, Ingrid
dc.contributor.authorTeixeira, Paula
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorBerget, Ingunn
dc.contributor.authorJensen, Merete Rusås
dc.contributor.authorGaarder, Mari Øvrum
dc.contributor.authorLian, Ina Aksnes
dc.contributor.authorFernandes, Dina
dc.contributor.authorBjørkøy, Solfrid
dc.contributor.authorFerreira, Diogo
dc.contributor.authorFagerlund, Annette
dc.date.accessioned2026-09-25T16:30:54Z
dc.date.available2026-09-25T16:30:54Z
dc.date.issued2027-01-02
dc.description.abstractDespite extensive research on poultry spoilage, variability across batches, seasons, and facilities remains poorly resolved, limiting evaluation of microbiological data for adaptive, data-driven shelf-life determination. This study examined whether initial microbial status, growth dynamics, microbiota composition, and sensory changes varied systematically over one year in modified atmosphere-packed (MAP) chicken breast fillets from two European producers using different gas compositions (Producer A, Norway; Producer B, Portugal). Fillets were analysed after production and during storage at 4 °C or under a 4 to 8 °C temperature shift. Initial total viable counts (TVC) were lower in fillets from Producer A than B, but both producers showed approximately 2-log variation between batches. Maximum growth rates were similar, but Producer B showed shorter model-derived lag times and reached 7 log10 CFU/g earlier. Within each producer, model-based time to 7 log10 CFU/g tracked most strongly with the model-derived lag parameter, whereas initial aerobic TVC showed limited association. During late storage, microbiota communities converged towards distinct spoilage profiles in products from the two producers, and these profiles were largely stable across production days (A: Lactobacillales , Hafnia-Obesumbacterium ; B: Brochothrix , Yersiniaceae ). Sensory deterioration correlated with TVC and was accelerated but not qualitatively altered by elevated temperature. Overall, initial aerobic TVC was not a reliable predictor of batch-specific shelf life under the MAP conditions studied. Instead, early follow-up measurements after a few days of storage may be needed to capture spoilage-community development and infer batch-specific early growth dynamics, although such indicators require further validation before practical implementation.eng
dc.identifier.doi10.1016/j.ijfoodmicro.2026.112066
dc.identifier.eid105050489190
dc.identifier.otherab3c364e-e5be-447a-abef-74abbde1ba17
dc.identifier.urihttp://hdl.handle.net/10400.14/59615
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier B.V.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectLag phaseeng
dc.subjectSensory qualityeng
dc.subjectShelf-life predictioneng
dc.subjectSpoilage microbiotaeng
dc.titleMicrobial variation and shelf life of chicken breast fillets: a year-long study across two European producers
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.volume462
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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