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Propriétés microbiologiques, physiochimiques et organoleptiques d'une salade de tomates et survie de Salmonella enteritidis lors de l'entreposage sous des conditions d'atmosphère modifiée à 4 et à 10 °C.

Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4 and 10 °C.

Auteurs : DROSINOS E. H., TASSOU C., KAKIOMENOU K., et al.

Type d'article : Article

Résumé

The effect of initial head spaces of air and 5% CO2/95% N2, on the microbial flora of tomato salad (Greek style) was studied at 4 and 10 °C. The microbial flora of tomatoes comprised lactic acid bacteria, pseudomonads and yeasts. Lactic acid bacteria were predominant in all samples. The pH dropped during storage and this was more pronounced at 10 °C. The concentration of different organic (lactic, acetic, formic and propionic) acids increased in all samples stored under modified atmosphere (MA) packaging conditions at both temperatures. The spoilage of tomatoes stored under 5% CO2/95% N2, was delayed, as indicated by the changes in their texture, colour and odour, compared with samples stored under air. When country salad was inoculated with Salmonella enteritidis, the pathogen survived but did not grow regardless of the packaging system used at both temperatures.

Détails

  • Titre original : Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4 and 10 °C.
  • Identifiant de la fiche : 2001-1445
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 2
  • Date d'édition : 04/2000

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