Share

A study of saprophyte flora and Salmonella development in minced meats packaged under controlled atmospheres.

Etude du développement de la flore saprophyte et de Salmonella dans des viandes hachées conditionnées sous atmosphère modifiée.

Author(s) : BERGIS H., POUMEYROL G., BEAUFORT A.

Type of article: Article

Summary

The development of the microbiological quality of minced meats packaged in controlled atmosphere (20% CO2 - 80% 02) has been studied in order to evaluate the possibility of preserving these meats for 6 days. Stored at 0 and 2 deg C, the saprophyte flora of the meats remains stable for 8 days. Preserved for 4 days at 2 deg C and then 2 days at 4, 6 or 8 deg C, the saprophyte flora develops slowly. Artificially contaminated with a mixture of three Salmonella serotypes (S. agona, S. dublin, S. typhimurium), these minced meats packaged in air and two gas mixtures (20% CO2 - 80% N2 and 25% CO2-66% 02-9% N2) were preserved at different temperatures to study the development of this micro-organism. An absence of development at 6 deg C is observed whatever the type of packaging. When minced meats are preserved at 8 and 10 deg C, salmonellas multiply rapidly during the six first days after injection, and then reach a plateau.

Details

  • Original title: Etude du développement de la flore saprophyte et de Salmonella dans des viandes hachées conditionnées sous atmosphère modifiée.
  • Record ID : 1994-3604
  • Languages: French
  • Source: Sci. Aliments - vol. 14 - n. 2
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing