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EFFECT OF THE VACUUM PACKING OF CHILLED GROUND MEAT, CONTAMINATED BY TWO ENTEROBACTERIACEAE (SALMONELLA TYPHIMURIUM AND E. COLI).

EFFET DU CONDITIONNEMENT SOUS VIDE DE VIANDES HACHEES REFRIGEREES, CONTAMINEES PAR DEUX SOUCHES D' ENTEROBACTERIACEAE (SALMONELLA TYPHIMURIUM ET E. COLI).

Author(s) : DUCHENE M.

Summary

SAMPLES OF GROUND BEEF WERE EXPERIMENTALLY CONTAMINATED BY CULTURES OF SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI, THEN STORED UNDER VACUUM OR IN AIR, IN PLASTIC BAGS, OVER 1 TO 15 DAYS, EITHER AT 277 K (4 DEG C) OR AT 283 K (10 DEG C). THE BACTERIOLOGICAL TEST DATA (COUNTS OF ENTEROBACTERIACEAE AND OF THE ABOVE-MENTIONED MICROORGANISMS) SHOW THAT VACUUM PACKING DOES NOT INCREASE CONTAMINATION HAZARD (IE OF TOXINFECTION) BY THESE BACTERIA, BUT CAN BE DONE ONLY BY SIMULTANEOUSLY APPLYING SUITABLE CONTINUOUS CHILLING AT A TEMPERATURE LOWER THAN 277 K. IN ADDITION, VACUUM PACKING DOES NOT CHANGE THE VALUE OF THE E. COLI COUNT IN MEAT AS AN INDEX OF THE POSSIBLE PRESENCE OF SALMONELLAE. G.G.

Details

  • Original title: EFFET DU CONDITIONNEMENT SOUS VIDE DE VIANDES HACHEES REFRIGEREES, CONTAMINEES PAR DEUX SOUCHES D' ENTEROBACTERIACEAE (SALMONELLA TYPHIMURIUM ET E. COLI).
  • Record ID : 1983-1817
  • Languages: French
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 2; G:5; 633-636; 3 fig.; 2 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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