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Effects of gaseous environment and temperature on the storage behaviour of Listeria monocytogenes on chicken breast meat
Author(s) -
Hart C.D.,
Mead G.C.,
Norris A.P.
Publication year - 1991
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1991.tb03784.x
Subject(s) - listeria monocytogenes , chicken breast , food spoilage , food science , listeria , inoculation , biology , meat spoilage , strain (injury) , chemistry , microbiology and biotechnology , bacteria , horticulture , genetics , anatomy
Portions of skinless chicken breast meat (pH 5·8) were inoculated with a strain of Listeria monocytogenes and stored at 1, 6 or 15°C in (1) aerobic conditions; (2) 30% CO 2 + air; (3) 30% CO 2 + N 2 ; and (4) 100% CO 2 . When samples were held at 1°C the organism failed to grow under any of the test conditions, despite marked differences between treatments in spoilage rate and ultimate microflora. At 6°C counts of L. monocytogenes increased ca 10‐fold in aerobic conditions before spoilage of the meat, but only when the inoculum culture was incubated at 1°C rather than 37°C. In CO 2 atmospheres growth of L. monocytogenes was inhibited on meat held at 6°C, especially under 100% CO 2 . By contrast, storage at 15°C led to spoilage of the meat within 2 d, in all gaseous environments, and listeria levels increased up to 100‐fold. Differences in the behaviour of L. monocytogenes on poultry and red meats are discussed.