title: Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp.
abstract: Cooked, peeled, and deveined shrimp were inoculated with a 5 strain mixture of Listeria monocytogenes and packaged in air, vacuum, and a 100% carbon dioxide modified atmosphere. The packaged shrimp were then stored at 3, 7, and 12 degrees C for 15 days to monitor the growth of L. monocytogenes and psychrotrophic bacteria. Uninoculated shrimp were also subjected to sensory evaluation by a trained panel to measure odor and appearance over the storage period. Results demonstrated that shrimp packaged in CO(2) and stored at 3 degrees C did not permit growth of L. monocytogenes during the 15-day storage period, while all other packaging/temperature combinations allowed for multiplication of the bacterium. Carbon dioxide packaging also resulted in the slowest growth of psychrotrophic bacteria and resulted in shrimp having acceptable sensory odor and appearance scores at the end of storage. When strict temperature control is difficult, such as during processing, transportation, retail display, or home use, additional antimicrobial hurdles may be necessary to ensure safety.
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, MS 39762-9805, USA.
authors.forename: Thomas J
authors.initials: TJ
authors.lastname: Rutherford
authors.forename: Douglas L
authors.initials: DL
authors.lastname: Marshall
authors.forename: Linda S
authors.initials: LS
authors.lastname: Andrews
authors.forename: Patti C
authors.initials: PC
authors.lastname: Coggins
authors.forename: M Wes
authors.initials: MW
authors.lastname: Schilling
authors.forename: Patrick
authors.initials: P
authors.lastname: Gerard
mesh_terms: D000388:Air; D000818:Animals; D002245:Carbon Dioxide / Q000378:metabolism; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D007700:Kinetics; D008089:Listeria monocytogenes / Q000254:growth & development*; D010100:Oxygen / Q000378:metabolism; D033561:Penaeidae / Q000382:microbiology*; D012758:Shellfish / Q000382:microbiology* / Q000592:standards; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen