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Hauschild P, Vogel RF, Hilgarth M. Influence of the packaging atmosphere and presence of co-contaminants on the growth of photobacteria on chicken meat. Int J Food Microbiol 2021; 351:109264. [PMID: 34098468 DOI: 10.1016/j.ijfoodmicro.2021.109264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/29/2021] [Accepted: 05/21/2021] [Indexed: 10/21/2022]
Abstract
Fresh meat is commonly packaged in modified atmosphere to decelerate spoilage processes. The applied gas mixture affects the growth of spoilage organisms and selectively shapes the spoilage community. In this study, we investigated the impact of O2 and CO2 on the growth of Photobacterium (P.) phosphoreum and P. carnosum strains in situ on chicken meat by packaging under different modified atmospheres (air, 70% O2/30% CO2, 70% N2/30% CO2, 100% N2). Combination of 70% O2 and 30% CO2 resulted in significant growth reduction of the analyzed strains, suggesting inhibitory effects of both gases in combination. In contrast, 30% CO2 alone had only a minor effect and photobacteria are supposed to have a growth advantage over other meat spoilers in this atmosphere. Additionally, single growth of the strains in the different atmospheres was compared when challenged with the presence of Pseudomonas (Ps.) fragi or Brochothrix (B.) thermosphacta as prominent co-contaminants in different ratios (10:1, 1:1, 1:10). Presence of co-contaminants resulted in increased cell numbers of P. carnosum TMW2.2149 but reduced or unchanged cell numbers of P. phosphoreum TMW2.2103 in most packaging atmospheres. The initial ratio of photobacteria and co-contaminants defined the relative abundance during storage but did not change the type of the interaction. Our results suggest either a commensalistic (P. carnosum) or competitive interaction (P. phosphoreum) of photobacteria and co-contaminants on modified atmosphere packaged chicken, respectively. Furthermore, in a mix comprising seven prominent spoilers, strains of both Photobacterium species prevailed as a constant part of the spoilage microbiome during 7 days of refrigerated storage on chicken meat packaged under O2/CO2 atmosphere.
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Affiliation(s)
- Philippa Hauschild
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| | - Rudi F Vogel
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
| | - Maik Hilgarth
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
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Romeo F, De Luca S, Piscopo A, Santisi V, Poiana M. Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature. FOOD SCI TECHNOL INT 2010; 16:233-40. [DOI: 10.1177/1082013209353836] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.
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Affiliation(s)
- F.V. Romeo
- Department of Biotechnologies for Agricultural Food and Environmental Monitoring (BIOMAA), Mediterranean University of Reggio Calabria, Feo di Vito 89060 (RC), Italy,
| | - S. De Luca
- Department of Biotechnologies for Agricultural Food and Environmental Monitoring (BIOMAA), Mediterranean University of Reggio Calabria, Feo di Vito 89060 (RC), Italy
| | - A. Piscopo
- Department of Biotechnologies for Agricultural Food and Environmental Monitoring (BIOMAA), Mediterranean University of Reggio Calabria, Feo di Vito 89060 (RC), Italy
| | - V. Santisi
- Department of Biotechnologies for Agricultural Food and Environmental Monitoring (BIOMAA), Mediterranean University of Reggio Calabria, Feo di Vito 89060 (RC), Italy
| | - M. Poiana
- Department of Biotechnologies for Agricultural Food and Environmental Monitoring (BIOMAA), Mediterranean University of Reggio Calabria, Feo di Vito 89060 (RC), Italy
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3
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Abstract
SUMMARYThe effects of concentrations of 10–30 mM/1 of CO2on the growth of psychrotrophic milk spoilage organisms were examined, both in untreated whole milk and in pure cultures ofPseudomonas fluorescensgrowing in skim-milk and broth. Spoilage of refrigerated untreated whole milk was found to be inhibited by the addition of CO2and the effect was enhanced with increasing concentrations of CO2and decreasing storage temperature. Experiments with pure cultures ofPs. fluorescensshowed that the inhibitory effects of CO2were not due to increased acidity or to displacement of dissolved O2, but to the presence of CO2per sewhich induced an increase in the duration of the lag phase of growth and had only a small effect on the logarithmic phase.
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4
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Dixon NM, Lovitt RW, Kell DB, Morris JG. Effects ofpCO2on the growth and metabolism ofClostridium sporogenesNCIB 8053 in defined media. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1987.tb02700.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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BLICKSTAD E, ENFORS SO, MOLIN G. Effect of Hyperbaric Carbon Dioxide Pressure on the Microbial Flora of Pork Stored at 4 or 14°C. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1981.tb04252.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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6
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Rousset S, Renerre M. Effect of Co2 or vacuum packaging on normal and high pH meat shelf-life. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1991.tb02009.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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SHAW BG, HARDING CD, TAYLOR AA. The microbiology and storage stability of vacuum packed lamb. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1980.tb00955.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Narasimha Rao D, Sachindra NM. MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS. FOOD REVIEWS INTERNATIONAL 2002. [DOI: 10.1081/fri-120016206] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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9
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Castan A, Näsman A, Enfors SO. Oxygen enriched air supply in Escherichia coli processes: production of biomass and recombinant human growth hormone. Enzyme Microb Technol 2002. [DOI: 10.1016/s0141-0229(01)00490-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Lee KT, Yoon CS. Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C. Meat Sci 2001; 59:71-7. [DOI: 10.1016/s0309-1740(01)00054-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2000] [Revised: 02/03/2001] [Accepted: 02/03/2001] [Indexed: 11/17/2022]
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11
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Abstract
This work deals with the feasibility of achieving an extractive fermentation of 2-phenylethyl alcohol, the rose aroma, coupling fermentation with Kluyveromyces marxianus and supercritical carbon dioxide (SCCO2) extraction. The extractive process is, in this case, of special interest due to the strong yeast inhibition by 2-phenylethyl alcohol. First results confirmed that direct SCCO2 extraction is not possible, due to a drastic CO2 effect on cell viability. It is therefore necessary to perform cell separation prior to the extraction. Aroma extraction conditions from a synthetic mixture were then optimized, a pressure of 200 bar and a temperature in the range 35-45 degrees C being chosen. Under these conditions, the distribution coefficient Kd is 2 times higher than during the extraction using a conventional organic solvent, n-hexane. Using a simple model of aroma partition between aqueous and SCCO2 phases, the parameters of a continuous extraction from a synthetic broth were defined. The two substrates, glucose and phenylalanine, are not extracted whatever the conditions. As predicted by the model, more than 90% of 2-phenylethyl alcohol can be extracted, while the extraction of ethanol, the second main product, can be easily tuned with respect to operating conditions, as a function of its influence on the fermentation. Finally, the feasibility of the aroma recovery using two depressurization steps at the outflow of the extraction vessel was demonstrated; 97% of the extracted aroma was recovered, and a mass purity of 91% was achieved. Copyright 1999 John Wiley & Sons, Inc.
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Affiliation(s)
- CE Fabre
- Societe SAF-ISIS Z.A., Souston, France
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12
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Kimura B, Yoshiyama T, Fujii T. Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface in a Model System. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb15902.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Sutherland JP, Bayliss AJ, Braxton DS, Beaumont AL. Predictive modelling of Escherichia coli O157:H7: inclusion of carbon dioxide as a fourth factor in a pre-existing model. Int J Food Microbiol 1997; 37:113-20. [PMID: 9310845 DOI: 10.1016/s0168-1605(97)00056-1] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Two models for Escherichia coli O157:H7 are compared, one with growth-controlling factors pH (4.5-7.0), temperature (10-30 degrees C) and NaCl concentration (0.5-6.5% w/v) and the other with the same factors and ranges, but with the addition of carbon dioxide (CO2: 10-80% v/v). Validation of the four-factor model, to include food packed in modified atmospheres containing CO2, was not possible due to lack of published data. However, where CO2 concentration was entered as 0%, only minor differences occurred between the predictions from the two models for the same conditions of pH, NaCl and temperature; consequently reliable, safe predictions using the four-factor model, with CO2 concentration recorded as 0%, can be made for foods packed in air. At temperatures from 10 to 30 degrees C, it was found that lower (10 and 20%) concentrations of CO2 had little effect on lag times and growth rates, and higher concentrations still permitted growth of E. coli O157:H7 under a wide range of conditions of NaCl concentration, pH value and temperature, suggesting that the organism is relatively CO2-tolerant.
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14
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Venugopal RJ, Ingham SC, McCurdy AR. Identification of psychrotrophic Micrococcaceae spp. isolated from fresh beef stored under carbon dioxide or vacuum. Int J Food Microbiol 1994; 23:167-78. [PMID: 7848779 DOI: 10.1016/0168-1605(94)90050-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Seventy-four Gram-positive, catalase-positive coccal strains were isolated from fresh beef stored under carbon dioxide (< 500 ppm O2) or vacuum for up to 15 weeks at 0, 2 or 4 degrees C. Isolates were identified using biochemical tests listed in several published protocols and the API Staph-Ident System. No isolates were identified as Staphylococcus aureus. Twenty-nine isolates were identified as Staphylococcus saprophyticus (five distinct groups), 24 isolates were identified as Staphylococcus gallinarum and 21 isolates were identified as Micrococcus varians. The staphylococcal isolates were coagulase-negative, non-hemolytic and novobiocin resistant. They produced acid from several carbohydrates under aerobic conditions, hydrolysed gelatin but not collagen, showed lipolytic activity and grew in 15% NaCl. The Micrococcus varians isolates also were salt-tolerant, produced acid only from glucose, fructose and galactose (two strains), and were resistant to lysozyme (1600 micrograms/ml). Lactic acid was the major end product of aerobic glucose metabolism. All S. saprophyticus and M. varians isolates tested contained cell wall fatty acids with chain length > or = C20:0.
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Affiliation(s)
- R J Venugopal
- Department of Applied Microbiology & Food Science, University of Saskatchewan, Saskatoon, Canada
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15
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McClure PJ, Baranyi J, Boogard E, Kelly TM, Roberts TA. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int J Food Microbiol 1993; 19:161-78. [PMID: 8217514 DOI: 10.1016/0168-1605(93)90074-q] [Citation(s) in RCA: 102] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Growth of Brochothrix thermosphacta was observed under ranges of pH (5.6-6.8), NaCl (0.5-8.0% w/v) and incubation temperature (1-30 degrees C). In order to compare different approaches, two models were used to fit growth curves to viable count data, and to calculate parameters from those fitted curves. Growth responses as a function of pH, NaCl and temperature were described with a quadratic function which was then used to predict growth within the limits where growth was observed. The predictions of the model show good agreement with published observations from other laboratories.
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Affiliation(s)
- P J McClure
- AFRC Institute of Food Research, Reading Laboratory, England, UK
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16
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MANU-TAWIAH W, MYERS D, OLSON D, MOLINS R. Survival and Growth of Listeria monocytogenes and Yersinia enterocolitica in Pork Chops Packaged under Modified Gas Atmospheres. J Food Sci 1993. [DOI: 10.1111/j.1365-2621.1993.tb04303.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Smith J, Simpson B, Khanizadeh S, Ooraikul B, Jackson E. Control of fermentation problems in a gas packaged bakery product using a response surface methodology approach. Food Microbiol 1990. [DOI: 10.1016/0740-0020(90)90020-i] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Dixon NM, Kell DB. The inhibition by CO2 of the growth and metabolism of micro-organisms. THE JOURNAL OF APPLIED BACTERIOLOGY 1989; 67:109-36. [PMID: 2509409 DOI: 10.1111/j.1365-2672.1989.tb03387.x] [Citation(s) in RCA: 266] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- N M Dixon
- Department of Biological Sciences, University College of Wales, Aberystwyth, Dyfed, UK
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20
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Seman DL, Drew KR, Clarken PA, Littlejohn RP. Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins. Meat Sci 1988; 22:267-82. [DOI: 10.1016/0309-1740(88)90066-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/1988] [Revised: 03/10/1988] [Accepted: 03/11/1988] [Indexed: 10/26/2022]
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21
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VILLEMURE G, SIMARD R, PICARD G. Bulk Storage of Cod Fillets and Gutted Cod (Gadus morhua) Under Carbon Dioxide Atmosphere. J Food Sci 1986. [DOI: 10.1111/j.1365-2621.1986.tb11119.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Packaging conditions for extended storage of chilled dark, firm, dry beef. Meat Sci 1986; 18:41-53. [DOI: 10.1016/0309-1740(86)90065-3] [Citation(s) in RCA: 36] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/1986] [Indexed: 11/18/2022]
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23
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Gill C, Penney N. Modification of in-pack conditions to extend the storage life of vacuum packaged lamb. Meat Sci 1985; 14:43-60. [DOI: 10.1016/0309-1740(85)90045-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/1984] [Indexed: 11/25/2022]
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24
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Eklund T, Jarmund T. Microculture model studies on the effect of various gas atmospheres on microbial growth at different temperatures. THE JOURNAL OF APPLIED BACTERIOLOGY 1983; 55:119-25. [PMID: 6413475 DOI: 10.1111/j.1365-2672.1983.tb02655.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
A microculture technique, employing 96-well tissue culture plates in plastic bags, was used to test the effect of different gas atmospheres (vacuum, air, nitrogen, and carbon dioxide) on the growth of Escherichia coli, Bacillus macerans, Salmonella typhimurium. Candida albicans, Lactobacillus plantarum, Pseudomonas/Acinetobacter/moraxella-group, Brochothrix thermosphacta and Yersinia enterocolitica at 2, 6, and 20 degrees C. In general, carbon dioxide was the most effective inhibitor. The inhibition increased with decreasing temperature. Only the combination of carbon dioxide and 2 degrees C provided complete inhibition of Broch. thermosphacta and Y. enterocolitica.
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27
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Abstract
The ability of CO
2
to inhibit respiration and growth of representative strains of seven species of meat spoilage bacteria was examined.
Enterobacter
and
Microbacterium thermosphactum
were unaffected by CO
2
. Both respiration and growth of the other species were inhibited. With four of the species (fluorescent and nonfluorescent
Pseudomonas, Alteromonas putrefaciens
, and
Yersinia enterocolitica
), the inhibition pattern in a complex medium was similar, and inhibition was incomplete and reached a maximum level at comparatively low concentrations of CO
2
. With
Acinetobacter
, inhibition continued to increase with increasing CO
2
concentration. The degree of inhibition with a constant concentration of CO
2
in solution increased with decreasing temperature for all CO
2
-susceptible species except the nonfluorescent
Pseudomonas.
Anaerobic growth of CO
2
-susceptible facultative anaerobes was unaffected by CO
2
.
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Affiliation(s)
- C O Gill
- Meat Industry Research Institute of New Zealand, Inc., Hamilton, New Zealand
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