An increasing global demand for plant-based meat alternatives necessitates a comprehensive assessment of their microbiological quality and safety status.This study evaluated the microbial diversity and physicochemical...An increasing global demand for plant-based meat alternatives necessitates a comprehensive assessment of their microbiological quality and safety status.This study evaluated the microbial diversity and physicochemical properties of 150 commercial plant-based meat products available in Thailand during the year 2023-2024,which were categorized into 6 types.Key parameters,including pH,water activity(aw),and salt content,were analyzed to determine their influence on microbiological quality.Matrix-assisted laser desorption/Ionization Time-of-Flight Mass Spectrometry(MALDI-TOF MS)was employed for microbial identification.Most samples revealed high aw values(>0.96)and a broad pH range(4.31-8.83).Mesophilic aerobic bacteria were detected in 74.67%of samples,and psychrotrophic aerobic bacteria in 41.33%,with significant variations among product types.Bacillus cereus was identified in 20.67%of samples,whereas Salmonella spp.and Listeria spp.were absent in all tested samples.The highest microbial loads were observed in plant-based burger patties,gluten rolls,and crispy pork belly,emphasizing the need for stringent hygiene and preservation measures for these product categories.The microbial diversity varied according to the type of plant-based product,encompassing both pathogenic microorganisms,such as B.cereus,and food spoilage-associated microbes,including lactic acid bacteria,Candida spp.,Pseudomonas spp.,and Klebsiella spp.The findings from this study underscore the necessity of robust regulatory standards and best practices to enhance the microbiological quality and safety of plant-based meat products,thereby contributing to the improvement of food safety protocols and industry guidelines to ensure consumer trust and product quality in the growing alternative protein sector.展开更多
基金funded by Kasetsart University Research and Development Institute,KURDI[grant number FF(KU)11.67].
文摘An increasing global demand for plant-based meat alternatives necessitates a comprehensive assessment of their microbiological quality and safety status.This study evaluated the microbial diversity and physicochemical properties of 150 commercial plant-based meat products available in Thailand during the year 2023-2024,which were categorized into 6 types.Key parameters,including pH,water activity(aw),and salt content,were analyzed to determine their influence on microbiological quality.Matrix-assisted laser desorption/Ionization Time-of-Flight Mass Spectrometry(MALDI-TOF MS)was employed for microbial identification.Most samples revealed high aw values(>0.96)and a broad pH range(4.31-8.83).Mesophilic aerobic bacteria were detected in 74.67%of samples,and psychrotrophic aerobic bacteria in 41.33%,with significant variations among product types.Bacillus cereus was identified in 20.67%of samples,whereas Salmonella spp.and Listeria spp.were absent in all tested samples.The highest microbial loads were observed in plant-based burger patties,gluten rolls,and crispy pork belly,emphasizing the need for stringent hygiene and preservation measures for these product categories.The microbial diversity varied according to the type of plant-based product,encompassing both pathogenic microorganisms,such as B.cereus,and food spoilage-associated microbes,including lactic acid bacteria,Candida spp.,Pseudomonas spp.,and Klebsiella spp.The findings from this study underscore the necessity of robust regulatory standards and best practices to enhance the microbiological quality and safety of plant-based meat products,thereby contributing to the improvement of food safety protocols and industry guidelines to ensure consumer trust and product quality in the growing alternative protein sector.
