Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life

Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help control spoilage and microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts and MALDI-TOF identification, combining food-pathogens detection. The addition of 5 mg/kg sulfites had a limited effect, whereas increasing CO₂ levels in the packaging significantly extended the shelf life by reducing the bacterial growth rates and prolonging the lag phases. The most affected bacteria were aerobic mesophilic and psychrotrophic bacteria, as well as <i>Brochothrix thermosphacta</i>. <i>Carnobacterium</i> spp. dominated the aerobic mesophilic group, while <i>Enterobacter</i> spp. was prevalent in <i>Enterobacteriaceae</i> and aerobic mesophilic isolates, highlighting its role in spoilage. <i>Hafnia alvei</i> was also relevant in the final spoilage stages. These results suggest the importance of these bacteria in poultry hamburger decay and demonstrate that MAP is an effective method to delay spoilage.