Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuum

Beef was packaged under CO2 containing 500 PPM O2 (MAP), vacuum, or air and stored at 0, 2, or 4 degrees C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre-reduced medium and anaerobic chamber), aerobic plate count, and anaerobic jar plate count (MAP samples only)...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 5
Main Authors Venugopal, R.J, Ingham, S.C, McCurdy, A.R, Jones, G.A
Format Journal Article
LanguageEnglish
Published 01.09.1993
Subjects
ALIMENTOS
ALMACENAMIENTO EN ATMOSF CONTROL
ANAEROBIOSE
ANAEROBIOSIS
CARNE DE RES
MICROBIOLOGIA
MICROBIOLOGIE
MICROORGANISME
MICROORGANISMOS
PRODUIT ALIMENTAIRE
STAPHYLOCOCCUS
STOCKAGE EN ATMOSPHERE CONTROLEE
VIANDE BOVINE
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Summary:Beef was packaged under CO2 containing 500 PPM O2 (MAP), vacuum, or air and stored at 0, 2, or 4 degrees C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre-reduced medium and anaerobic chamber), aerobic plate count, and anaerobic jar plate count (MAP samples only) methods. For both MAP and vacuum packaged samples, the anaerobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2 degrees C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treatments
Bibliography:Q03
9446801
J13
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb06082.x