Effects of gaseous environment and temperature on the storage behaviour of Listeria monocytogenes on chicken breast meat
| Autor: | A.P. Norris, G. C. Mead, C.D. Hart |
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| Rok vydání: | 1991 |
| Předmět: |
Meat
Nitrogen Food spoilage medicine.disease_cause Applied Microbiology and Biotechnology Microbiology Chicken breast Listeria monocytogenes Food Preservation medicine Animals Food science Anaerobiosis biology Inoculation Temperature Carbon Dioxide Hydrogen-Ion Concentration biology.organism_classification Aerobiosis Odorants Listeria Food Microbiology Chickens Bacteria |
| Zdroj: | The Journal of applied bacteriology. 70(1) |
| ISSN: | 0021-8847 |
| Popis: | Portions of skinless chicken breast meat (pH 5.8) were inoculated with a strain of Listeria monocytogenes and stored at 1, 6 or 15 degrees C in (1) aerobic conditions; (2) 30% CO2 + air; (3) 30% CO2 + N2; and (4) 100% CO2. When samples were held at 1 degree C the organism failed to grow under any of the test conditions, despite marked differences between treatments in spoilage rate and ultimate microflora. At 6 degrees C counts of L. monocytogenes increased ca 10-fold in aerobic conditions before spoilage of the meat, but only when the inoculum culture was incubated at 1 degree C rather than 37 degrees C. In CO2 atmospheres growth of L. monocytogenes was inhibited on meat held at 6 degrees C, especially under 100% CO2. By contrast, storage at 15 degrees C led to spoilage of the meat within 2 d, in all gaseous environments, and listeria levels increased up to 100-fold. Differences in the behaviour of L. monocytogenes on poultry and red meats are discussed. |
| Databáze: | OpenAIRE |
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