Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
| Autor: | Marija Boskovic, Marija Starčević, Mirjana Dimitrijević, Jelena Ivanović, Jasna Djordjevic, Ivana Brankovic Lazic, Milan Ž. Baltić, Nedjeljko Karabasil |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Salmonella Meat Vacuum Swine 030106 microbiology Colony Count Microbial lcsh:QR1-502 Modified atmosphere packaging Vacuum packing medicine.disease_cause Microbiology lcsh:Microbiology 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Animals Food science Microbial Viability biology pH Chemistry Significant difference Food Packaging food and beverages 04 agricultural and veterinary sciences Contamination biology.organism_classification 040401 food science Lactic acid Modified atmosphere Food Microbiology Cattle Minced meat Bacteria Food contaminant |
| Zdroj: | BASE-Bielefeld Academic Search Engine Brazilian Journal of Microbiology Brazilian Journal of Microbiology, Vol 49, Iss 3, Pp 607-613 Brazilian Journal of Microbiology, Volume: 49, Issue: 3, Pages: 607-613, Published: SEP 2018 Brazilian Journal of Microbiology v.49 n.3 2018 Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
| ISSN: | 1517-8382 |
| DOI: | 10.1016/j.bjm.2017.09.009 |
| Popis: | The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|