ASSOCIATION OF PSYCHROTROPHIC CLOSTRIDIUM SPP, WITH DEEP TISSUE SPOILAGE OF CHILLED VACUUM-PACKED LAMB

Early spoilage of commercial vacuum-packed chilled lamb legs was manif ested as an objectionable 'cheesy', deep tissue odour that became evid ent when a cut was made into the stifle joint. investigation of the pr obable causative agents led to the isolation of two psychrotrophic str ains of clostridia. The isolates could not be identified using traditi onal identification schemes. One isolate was able to produce strong, o bjectionable 'cheesy' odours in deep tissues of artificially inoculate d beef.