Product Code TM 2315
Brochothrix thermosphacta is of concern as a food spoilage organism. B. thermosphacta is the predominant spoilage organism in chilled raw meats and processed meat products stored aerobically or under modified atmospheres. Spoilage is greatest in depleted aerobic conditions, often aided by increased carbon dioxide levels. Such conditions are common in vacuum packed products. As a facultative anaerobe, B. thermosphacta is well suited to grow under modified atmosphere environments. The successful spoilage of chilled products is mainly due to its psychrotrophic nature. It has a growth range of 0-30?C, with an optimum of 20-25?C. S.T.A. (Streptomycin Thallous Acetate) Agar Base was developed by Gardner and is used for the isolation and quantitative enumeration of B. thermosphacta from meat and meat products.
for the isolation of Brochothrix thermosphacta from meat products