Question

Please explain how you design the experiment to predict the spoilage microorganism that affected on the Shelf-life of meat balls from primary model to validation. The factors are the storage temperature, water activity, pH

Answer 1

Fresh Meat samples kept at different temperatures, humidity and pH

Control: A part of fresh meat at the same time processed for isolation of microbes, for this meat cut by a sterile knife and kept in a sterile bag, to the bag buffered peptone water was added and shaken vigorously, rinsate was collected and plate it on blood infusion agar or media supplemented with meat extract. different 10 fold dilution of rinsate will be made before plating. All the dilution will be plate differently.

In this way we have microbes which are present in meat before storage and spoilage.

Now meat samples will be collected from different storage conditions after the time period of 5 day. (This can be changed, depend upon for how long we want to test our sample)

All the samples processed in the same way as control was processed and microbes were grown on plates.

For idnetification isolate DNA of all the strains isolated and amplify 16sDNA using PCR. Sequence of 16s will be compared with control and NCBI data base, which gives the microbes which are responsible for spoilage of meat balls.

In this way we can also figure out the ideal condition for storage of meat ball. Ideal environment will be one which shows very less amount of microbial load after storage.