Development of the application of bacteriophages in the removal of odour-producing bacteria from meat

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When vacuum-packed meat is first opened it is not uncommon for consumers to smell a bad odour. This smell, caused by typically harmless but odour-producing bacteria, can discourage consumers as they may presume the meat has gone off but generally washing the meat helps to remove the smell. However, if consumers are unaware of this it can lead to economic loss and negatively impact the commercial product brand. Previous studies have identified species of the Lactobacillales order, otherwise known as lactic acid bacteria (LAB), as the causative agents of the odour production. Contamination of meat by LAB may occur at any stage of the production line and these species of bacteria are microaerophiles that can grow at low temperatures making the vacuum-packed meat the ideal environment for their growth. A promising approach to the removal of these bacteria is to exploit bacteriophages (phages), which are naturally occurring viruses that are able to kill bacteria. The FDA has classed phages, as safe and commercial phage products are available on the market, such as a phage cocktail to prevent Listeria in ready meals, meat and fruit. This research aims to determine whether phages could be used during the meat processing and packaging process to prevent the growth of LAB and consequently the production of bad odours with an ultimate goal of reducing the amount of meat wasted as a result of bad odours.