Data/hora: 16/06/2024 17:27:10

Provedor de dados: | 58
País: | Brazil
Título: | Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
Autores: | Djordjević,Jasna; Bošković,Marija; Starčević,Marija; Ivanović,Jelena; Karabasil,Nedjeljko; Dimitrijević,Mirjana; Lazić,Ivana Branković; Baltić,Milan Ž.
Data: | 2018-09-01
Ano: | 2018
Palavras-chave: | Minced meat; Modified atmosphere packaging; Vacuum; Salmonella; PH.
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 &lt; 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 &lt; 0.01; p &lt; 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000300607
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1016/j.bjm.2017.09.009
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.49 n.3 2018
Fonte: | info:eu-repo/semantics/openAccess