I work in a meat proccessing plant, we produce cured sausages that are cooked and then vacuum packaged. In the last couple of months we have been receiving some complaints about spoilage product showing greenish discouloration. The green spots first begins at the surface of the sausage and then covers all the product including the inside part. No off-odors or off-flavors.
The thing is that we have not found what is causing this problem. So far we have tryed culture the product in the laboratory to find a high lactic acid bacteria count, but nothing seems to grow (using MRS agar, incubation temperature 30 ° C (86 F) for 3-5days).
We're in a dead end ...... have anyone had any experince with this kind of spoilage and how to deal with it? Should we tryed to culture under other conditions? How about chemical spoilage (not microbiological)?
I really appreciate any help