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THE CRITICAL IMPORTANCE OF TEMPERATURE FOR THE MICROBIOLOGY OF VACUUM-PACKAGED PORK.

Author(s) : EGAN A. F.

Summary

LACTIC ACID BACTERIA DOMINATE THE BACTERIAL FLORA OF VACUUM-PACKED PORK, STORED AT 273 AND 278 K (0 AND 5 DEG C). GRAM-NEGATIVE BACTERIA ARE ONLY A MINOR COMPONENT AT 273 K BUT NOT AT 278 K. WHEN PH IS HIGH (HIGHER THAN 6. 0), THEY REACH 50% OF THE OVERALL COUNT AND CAUSE RAPID SPOILAGE. FOR PORK AT A HIGHER PH, TREATED WITH ACETIC ACID THE GROWTH OF GRAM-NEGATIVE BACTERIA IS INHIBITED AT 273 K, BUT NOT AT 278 K. IF PORK WITH A HIGH PH IS STORED AT 273 K IN AN ATMOSPHERE CONTAINING MORE THAN 90% CARBON DIOXIDE, THERE IS NO GROWTH OF GRAM-NEGATIVE BACTERIA, WHICH IS NOT THE CASE AT 278 K. THE BACTERIA DEVELOPED ARE AEROMONAS SP, SOME STRAINS OF WHICH ARE PATHOGENIC.

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Details

  • Original title: THE CRITICAL IMPORTANCE OF TEMPERATURE FOR THE MICROBIOLOGY OF VACUUM-PACKAGED PORK.
  • Record ID : 1988-0653
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 289-294; 2 fig.; 1 tabl.; 16 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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