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Growth of the psychrotrophic pathogens Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica on smoked blue cod (Parapercis colias) packed under vacuum or carbon dioxide.

Author(s) : BELL R. G., PENNEY N., MOORHEAD S. M.

Type of article: Article

Summary

In vacuum packs all three psychrotrophic pathogens were able to grow during storage at 3 deg C. Reduction of the storage temperature to -1.5 deg C retarded but did not prevent pathogen proliferation. Under carbon dioxide, only A. hydrophila was able to grow at 3 deg C and then only after a 21-day lag period. None of the psychrotrophic pathogens was able to grow under carbon dioxide at -1.5 deg C. With the possible exception of A. hydrophila, pathogen numbers did not decline in carbon dioxide packs during 155 days storage at -1.5 deg C. It is concluded that provided gross contamination with psychrotrophic pathogens prior to packaging does not occur, a 100% carbon dioxide controlled atmosphere can be used to extend the product life of smoked blue cod during storage at or below 0 deg C without compromising its safety in respect to growth of A. hydrophila, L. monocytogenes or Y. enterocolitica.

Details

  • Original title: Growth of the psychrotrophic pathogens Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica on smoked blue cod (Parapercis colias) packed under vacuum or carbon dioxide.
  • Record ID : 1996-2964
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 4
  • Publication date: 1995/08
  • Document available for consultation in the library of the IIR headquarters only.

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