Behaviour of Aeromonas hydrophilain vegetable salads stored under modified atmosphere at 4 and 15°C

• Published in: Food microbiology Vol. 13; no. 5; pp. 369 - 374
• Main Authors: Garcı́a-Gimeno, R.M., Sanchez-Pozo, M.D., Amaro-López, M.A., Zurera-Cosano, G.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 1996
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1006/fmic.1996.0042

The aim of this study was to evaluate the survival and potential growth of Aeromonas hydrophilain commercial mixed vegetable salads composed of lettuce, red cabbage and carrots, packed under modified atmosphere and stored at 4 and 15°C. The evolution of carbon dioxide, oxygen and pH values was determined. A sensory panel assessed changes to organoleptic characteristics during storage. Differences in appearance of salads stored at 4 and 15°C were observed. No significant differences in organleptic characteristics were detected, however, between inoculated and control samples. In salads stored at 15°C, Aeromonas hydrophilademonstrated the ability to grow to levels of 10 8cfu g −1in the first 24 h, with a subsequent decline in growth. The low pH values observed, together with high CO 2levels, appeared to be responsible for this decline. A major increase in the number of lactic bacteria together with the effect of a high CO 2concentration were probably responsible for the decrease in pH. Aeromonas hydrophilasurvived but did not grow on vegetables stored in modified atmosphere at 4°C.