| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
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| Autores: |
Djordjević,Jasna
Bošković,Marija
Starčević,Marija
Ivanović,Jelena
Karabasil,Nedjeljko
Dimitrijević,Mirjana
Lazić,Ivana Branković
Baltić,Milan Ž.
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| Data: |
2018-09-01
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| Ano: |
2018
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| Palavras-chave: |
Minced meat
Modified atmosphere packaging
Vacuum
Salmonella
PH
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| Resumo: |
Abstract 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%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3 ± 1 °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 < 0.01; p < 0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000300607
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1016/j.bjm.2017.09.009
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.49 n.3 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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