Premium
Control of Two Major Pathogens on Fresh Poultry Using a Combination Potassum Sorbate/Karbon Dioxide Packaging Treatment
Author(s) -
GRAY R. J. H.,
ELLIOTT P. H.,
TOMLINS R. I.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13691.x
Subject(s) - potassium sorbate , food science , staphylococcus aureus , chemistry , salmonella , bacterial growth , potassium , inoculation , microbiology and biotechnology , biology , bacteria , horticulture , organic chemistry , genetics , sugar
Salmonella enteriditis and Staphylococcus aureus were separately inoculated onto fresh chicken thighs prior to dipping in 0, 1.0, 2.5, or 5.0% potassium sorbate solutions adjusted to pH 6.0. Treated samples were packaged in Nylon/Plexar/Surlyn bags under air, vacuum, 20%, 60%, or 100% CO 2 atmospheres and stored at 10°C ± 1.0°C for 10 days. Changes in gaseous headspace composition, sorbate concentrations, surface pH, and microbial numbers were monitored during the storage period. S. enteriditis was more sensitive to potassium sorbate than S. aureus ; growth on poultry of the latter organism was more effectively inhibited by exposure to high levels of CO 2 . Increased concentrations of sorbate dip solutions in combination with higher concentrations of CO 2 in the package environment provided a more effective inhibitory system against growth of both pathogens on fresh poultry.