Chilled vacuum-packed meat was introduced in the 1970s as a means of extending the shelf life of meat and has since successfully dominated international trade as well as significant domestic markets. Since the introduction of vacuum packing the shelf life of these products has become even more extended, but not documented in the scientific literature until recently. The shelf life of vacuum packed beef can exceed 6 months under controlled laboratory conditions.  

Investigations have revealed that  the microbial communities developing in these products seem to have changed from those described in the early literature- whether due to technological changes in the meat packing sector or advances in microbial systematics. Carnobacterium now seems to be the dominant genus rather than Lactobacillus.

Microbiologists like to concentrate on bacterial numbers in these products, whereas consumers are

influenced by appearance, odor, taste and tenderness. This discrepancy leads to debate about how shelf life should be determined. Additionally, the control of temperature in supply chains is frequently not the ideal conditions used in the laboratory.

This symposium will present the latest research on shelf life, microbial communities, and implications for supply chains, consumers and regulators.

This symposium is dedicated to the memory of Dr. Colin Gill, who made many scientific contributions to meat microbiology.

Presentations