Growth/survival of Salmonella enteritidis on fresh poultry and fish stored under vacuum or modified atmosphere.
The effect of vacuum and modified atmosphere packaging on the growth/survival of Salmonella enteritidis on fresh poultry and fish (Boops boops) is described. Salmonella enteritidis survived but did not grow significantly in all samples (poultry or fish) at 3 degrees C. At 10 degrees C the numbers of Salm. enteritidis increases rapidly in vacuum-packed samples and in samples flushed with 100% N2, 20% CO2/80% O2 of both types of proteinaceous food. Growth was also evident in fish and poultry flushed with 100% CO2; however the rate of growth was greater in fish samples rather than in poultry.
Nychas
G J
GJ
Agricultural University of Athens, Department of Food Science and Technology, Greece.
Tassou
C C
CC
D000818:Animals; D002245:Carbon Dioxide / Q000008:administration & dosage; D015169:Colony Count, Microbial; D005399:Fishes / Q000382:microbiology; D005519:Food Preservation / Q000379:methods; D005740:Gases; D009584:Nitrogen / Q000008:administration & dosage; D010100:Oxygen / Q000008:administration & dosage; D011200:Poultry / Q000382:microbiology; D012477:Salmonella enteritidis / Q000254:growth & development* / Q000502:physiology*; D013696:Temperature; D014618:Vacuum
D005740:Gases; D002245:Carbon Dioxide; D009584:Nitrogen; D010100:Oxygen