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Food Science and Technology International
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Effect of modified atmosphere packaging on the growth and survival of listeria in raw minced beef / Efecto del envasado en atmósferas modificadas sobre el crecimiento y la supervivencia de listeria en carne picada de ternera

C.M. Franco-Abuín

Áreas de Tecnologín de los Alimentos y de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Campus de Lugo, 27002 Lugo, Spain

J. Rozas-Barrero

Áreas de Tecnologín de los Alimentos y de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Campus de Lugo, 27002 Lugo, Spain

M.A. Romero-Rodríguez

Áreas de Tecnologín de los Alimentos y de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Campus de Lugo, 27002 Lugo, Spain

A. Cepeda-Sáez

Áreas de Tecnologín de los Alimentos y de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Campus de Lugo, 27002 Lugo, Spain

C. Fente-Sampayo

Áreas de Tecnologín de los Alimentos y de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Campus de Lugo, 27002 Lugo, Spain

A study on the behaviour of Listeria monocytogenes and L. innocua in raw minced meat packaged under modified atmospheres was carried out. Three gas atmospheres were tested with various CO2 concentrations (100% CO2; 65% CO2, 25% O2, 10% N2; 20% CO2, 80% O2). Packages containing minced meat were inoculated or uninoculated with L. monocytogenes and L. innocua and were stored at 4 °C for 18 d. Samples were taken every 3 d, and the development of the bacterial species, pH and water activity (aw) were monitored. The 100% CO2 atmosphere was the most effective for the inhibition of growth of both species; pH influenced microbial inhibition but low pH values were not the most important factor in the inhibition of Listeria, the direct effect of the CO2 was necessary for that inhibition. Water activity values did not change during storage. None of the gas mixtures were bactericidal. The numbers of L. innocua recovered from all the modified atmos pheres tested were always lower than those of L. monocytogenes.

Key Words: Listeria monocytogenes • Listeria innocua • packaging • modified atmospheres • beef

Food Science and Technology International, Vol. 3, No. 4, 285-290 (1997)
DOI: 10.1177/108201329700300405
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