title: Survival of pathogenic Yersinia enterocolitica in vacuum-packed or non-vacuum-packed pork at low temperature.
abstract: 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.
authors.affiliation: Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo 183-8509, Japan
authors.forename: Hideki
authors.initials: H
authors.lastname: Hayashidani
authors.forename: Taketoshi
authors.initials: T
authors.lastname: Iwata
authors.forename: Satoko
authors.initials: S
authors.lastname: Yamaguchi
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Hara-Kudo
authors.forename: Tomomitsu A
authors.initials: TA
authors.lastname: Okatani
authors.forename: Maiko
authors.initials: M
authors.lastname: Watanabe
authors.forename: Ken-Ichi
authors.initials: K
authors.lastname: Lee
authors.forename: Susumu
authors.initials: S
authors.lastname: Kumagai
mesh_terms: 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*
chemical_list: D019344:Lactic Acid