Effect of modified atmosphere packaging on the growth and survival of listeria in raw minced beef
- Carlos Manuel Franco Abuín
- J. Rozas Barrero
- María Angeles Romero Rodríguez
- Alberto Cepeda Sáez
- Cristina A. Fente Sampayo
ISSN: 1082-0132, 1532-1738
Ano de publicación: 1997
Volume: 3
Número: 4
Páxinas: 285-290
Tipo: Artigo
Outras publicacións en: Food science and technology international = Ciencia y tecnología de alimentos internacional
Resumo
A study on the behaviour of Listeria monocytogenes and L. innocua in raw minced meat packaged under modified atmospheres was carried out. Three gas atmospheres were tested with various CO2 concentrations (100% CO2; 65% CO2, 25% O2, 10% N2; 20% CO2, 80% O2). Packages containing minced meat were inoculated or uninoculated with L. monocytogenes and L. innocua and were stored at 4 °C for 18 d. Samples were taken every 3 d, and the development of the bacterial species, pH and water activity (aw) were monitored. The 100% CO2 atmosphere was the most effective for the inhibition of growth of both species; pH influenced microbial inhibition but low pH values were not the most important factor in the inhibition of Listeria, the direct effect of the CO2 was necessary for that inhibition. Water activity values did not change during storage. None of the gas mixtures were bactericidal. The numbers of L. innocua recovered from all the modified atmos pheres tested were always lower than those of L. monocytogenes.