Combined effects of packaging atmosphere and lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat at 4 deg C.

Author(s) : POTHURI P., MARSHALL D. L., MCMILLIN K. W.

Type of article: Article

Summary

Modified atmosphere packaging (74.8% CO2, 10.4% O2 and 14.8% N2) inhibited the growth of L. monocytogenes more than air and vacuum packaging at 0 and 1% lactic acid. Microbial counts declined steadily in crayfish tail meat treated with 2% lactic acid, with no differences among the packaging atmospheres. The lag phase was extended by 8 days in samples treated with 1% lactic acid and modified atmosphere compared to that in air or vacuum packaging. Overall, the combination of lactic acid and modified atmosphere had the greatest potential to prevent growth of L. monocytogenes.

Details

Original title: Combined effects of packaging atmosphere and lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat at 4 deg C.
Record ID : 1997-0361
Languages: English
Source: Journal of Food Protection - vol. 59 - n. 3
Publication date: 1996/03
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Packaging;
Fish and fish product
Keywords: Rock lobster; Modified atmosphere; Listeria; Temperature; Seafood; Packaging; Lactic acid