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EFFECT OF PACKAGING METHODS ON THE DEVELOPMENT OF YERSINIA ENTEROCOLITICA ON BEEF STEAKS
Author(s) -
HANNA M. O.,
STEWART J. C.,
CARPENTER Z. L.,
VANDERZANT C.
Publication year - 1977
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1977.tb00257.x
Subject(s) - yersinia enterocolitica , food science , inoculation , microbiology and biotechnology , vacuum packing , chemistry , biology , bacteria , horticulture , genetics
Top and bottom round steaks inoculated with Yersinia enterocolitica were stored vacuum packaged and in polyvinyl chloride (PVC) films at 1, 2.5 and 5°C for 21–35 days. Y. enterocolitica and total aerobic plate counts of steaks were consistently higher in the more oxygen permeable film (PVC) than in the vacuum packages. The microbial flora of the vacuum packaged steaks at the end of the storage period (21–35 days) consisted, in addition to Y. enterocolitica, primarily of Lactobacillus spp., that of the steaks stored in PVC of Pseudomonas spp.