Effectiveness of a wool based packaging system on the abundance of surface spoilage microorganisms on fresh meat

Rabya A.  Lahme; Morris  Angela; Simon  Curling; Ormondroyd.  Graham.; Davey L.  Jones; Prysor A.  Williams

doi:10.54172/mjsc.v31i1.214

Authors

Rabya A. Lahme Department of Food Science and Technology
Morris Angela Woolcool, The Old Brewery, Oakley Hall, Market Drayton, TF9 4AG UK.
Simon Curling School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor University, UK, LL57 2UWCC.
Ormondroyd. Graham. School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor University, UK, LL57 2UWCC.
Davey L. Jones Woolcool, The Old Brewery, Oakley Hall, Market Drayton, TF9 4AG UK.
Prysor A. Williams Woolcool, The Old Brewery, Oakley Hall, Market Drayton, TF9 4AG UK.

DOI:

https://doi.org/10.54172/mjsc.v31i1.214

Keywords:

Contamination, microbiological quality, packaging, raw meat, spoilage

Abstract

The present study assessed the microbiological quality of meat packaged and stored at room temperature for 40 h in conventional EPS (expanded polystyrene) boxes and cardboard boxes lined with wool using standard, approved culturing techniques. Swabs were taken from a number of areas within the boxes, including the surface of the boxes (at the top, middle and bottom), within the Woolcool® felt fibres, and from condensed liquid found on the surface of meat packs. A lamb breast joint from each box was sampled directly. Plate Count Agar, violet red bile agar, malt extra agar and brilliance E. coli/coliform agar were used to assay bacteria numbers found on the different surfaces. The findings suggest that the wool may have potential market value as packaging liners for transporting meat, and possibly other food products. Further research is needed to allow better characterisation to real-world conditions, and understanding of how wool used as a packaging liner could help maintain food quality on a larger scale.

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