Flavobacteria and pseudomonads are traditionally known
to cause spoilage in food and food products (Forsythe,
2000, pp. 96–98 and 101–103). In the literature on meat
spoilage, ‘flavobacteria’ is used as a generic name for yellowpigmented
rods (Hendrie et al., 1969). Usually, pathogens
such as Salmonella and Campylobacter are associated with
poultry, but large numbers of other bacteria often associated
with spoilage are found on poultry carcasses. These include
many so-called flavobacteria that may originate from the
poultry itself or from the abattoir environment and which
are responsible for spoilage (Hang’ombe et al., 1999). Mai &
Conner (2001) found that the incidence of members of the
genus Pseudomonas and flavobacteria on chicken carcasses
was 17 and 16 %, respectively. The incidence of flavobacteria on poultry is much higher than on other fresh meat (Nychas
& Drosinos, 1999).
Over the past decade, many changes have taken place in the
taxonomy of the family Flavobacteriaceae, and the revised
genus Flavobacterium comprises mainly aquatic bacteria
that are not known in food microbiology (Bernardet et al.,
1996). Several former Flavobacterium species were transferred
to the novel genus Chryseobacterium (Vandamme
et al., 1994) and novel species have been described, including
Chryseobacterium joostei (Hugo et al., 2003), Chryseobacterium
defluvii (Ka¨mpfer et al., 2003), Chryseobacterium
miricola (Li et al., 2003) and, most recently, Chryseobacterium
formosense (Young et al., 2005), Chryseobacterium
daecheongense (Kim et al., 2005a) and Chryseobacterium
taichungense (Shen et al., 2005). ‘Chryseobacterium proteolyticum’
was described by Yamaguchi & Yokoe (2000), but
its name has not been validly published. In addition, two
Chryseobacterium species, Chryseobacterium meningosepticum
and Chryseobacterium miricola, have been reclassified
into the novel genus Elizabethkingia (Kim et al., 2005b). In
general, these Chryseobacterium species are widely distributed
in water, soil and the clinical environment, but they are
also found in food specimens, such as milk, meat, poultry
and fish (Jooste & Hugo, 1999).
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1000980 |
| Date | 03 June 2005 |
| Creators | de Beer, H, Hugo, CJ, Jooste, PJJ, Willems, A, Vancanneyt, M, Coenye, T, Ranst, E, Verplancke, H, Vandamme, AR |
| Publisher | International Journal of Systematic and Evolutionary Microbiology |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format | |
| Rights | c2005 IUMS |
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