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Control of Listeria monocytogenes in Vacuum‐Packaged Pre‐Peeled Potatoes
Author(s) -
JUNEJA VIJAY K.,
MARTIN STEFAN T.,
SAPERS GERALD M.
Publication year - 1998
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.1365-2621.1998.tb17925.x
Subject(s) - listeria monocytogenes , vacuum packing , food science , listeria , sous vide , microbiology and biotechnology , chemistry , biology , bacteria , genetics
Growth of Listeria monocytogenes on the surface of fresh peeled potatoes, treated with sulfite or a commercial browning inhibitor (CBI), packaged under vacuum and stored at 4,15 and 28°C was determined. At 4°C, L. monocytogenes did not grow in all treated potatoes even after 21 days. At 15°C, L. monocytogenes grew to 7 log 10 CFU/g within 12 days in the potatoes treated with sulfite or CBI. At 28°C, L. monocytogenes population was greater than 3 log 10 CFU/g by 24 h in all samples regardless of treatment. Sulfites or a CBI appeared to provide a measure of safety in pre‐peeled potatoes packaged under vacuum when kept at proper refrigeration temperatures.