effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage

To examine the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage (BPS) caused by psychrotolerant bacteria in vacuum-packed (VP) meats. Gas-producing species and strains (n = 11), recovered in our laboratory or reported as associated with BPS, we...

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Veröffentlicht in:	Journal of applied microbiology 2010-02, Vol.108 (2), p.532-539
Hauptverfasser:	Moschonas, G, Bolton, D.J, Sheridan, J.J, McDowell, D.A
Format:	Artikel
Sprache:	eng
Schlagworte:	'blown pack' spoilage Biological and medical sciences Clostridium Clostridium - growth & development Clostridium - metabolism Cold Temperature Food Contamination Food Microbiology Fundamental and applied biological sciences. Psychology inoculum meat Meat - microbiology Microbiology psychrophilic temperature Vacuum Volatile Organic Compounds - analysis
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Zusammenfassung:	To examine the effect of storage temperature and inoculum level on the time of onset of 'blown pack' spoilage (BPS) caused by psychrotolerant bacteria in vacuum-packed (VP) meats. Gas-producing species and strains (n = 11), recovered in our laboratory or reported as associated with BPS, were inoculated onto beef or lamb meat pieces at final levels of
ISSN:	1364-5072 1365-2672
DOI:	10.1111/j.1365-2672.2009.04455.x