Survival of pathogenic Yersinia enterocolitica in vacuum-packed or non-vacuum-packed pork at low temperature.
Pathogenic Yersinia enterocolitica serotypes O:3, O:5,27, O:8 and O:9 were inoculated into sliced and ground pork, and the samples were stored under vacuum or aerobic conditions at 2 and degrees C. All serotypes survived for 5 weeks in pork with or without vacuum packing without any discernable increases in their population. In sterilized pork with or without vacuum packing, there was no evident growth of Y. enterocolitica. In pork broth in which the pH had been artificially adjusted to 6.8, the growth of Y. enterocolitica was faster than that at 5.7. It is suggested that the growth of Y. enterocolitica in pork with or without vacuum packing may be inhibited by pH but not by the microflora or lactic acid bacteria in pork.
Hayashidani
Hideki
H
Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan
Iwata
Taketoshi
T
Yamaguchi
Satoko
S
Hara-Kudo
Yukiko
Y
Okatani
Tomomitsu A
TA
Watanabe
Maiko
M
Lee
Ken-Ichi
K
Kumagai
Susumu
S
D000818:Animals; D003080:Cold Temperature; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid; D008460:Meat / Q000382:microbiology*; D013552:Swine; D013997:Time Factors; D014618:Vacuum; D015008:Yersinia enterocolitica / Q000254:growth & development / Q000502:physiology*
D019344:Lactic Acid