Psychrotrophic meat spoilage fungi within a freezing works

Extract

The contamination of refrigerated and chilled meats with microbial growths has been of concern ever since the 1880s when micro-organisms possessing the ability to survive and grow at low temperatures were first incriminated as causative agents of the contamination. The first microbial organisms described on meat at low temperatures were bacterial and it would seem that at present bacteria are still the most important agents of meat spoilage. Spoilage by fungi is less well known, but occasional consignments are still encountered that show visible mould growth.