Rutherford Thomas J, Marshall Douglas L, Andrews Linda S, Coggins Patti C, Schilling M Wes, Gerard Patrick
Department of Food Science, Nutrition, and Health Promotion, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, MS 39762-9805, USA.
Food Microbiol. 2007 Oct-Dec;24(7-8):703-10. doi: 10.1016/j.fm.2007.03.011. Epub 2007 Apr 5.
Cooked, peeled, and deveined shrimp were inoculated with a 5 strain mixture of Listeria monocytogenes and packaged in air, vacuum, and a 100% carbon dioxide modified atmosphere. The packaged shrimp were then stored at 3, 7, and 12 degrees C for 15 days to monitor the growth of L. monocytogenes and psychrotrophic bacteria. Uninoculated shrimp were also subjected to sensory evaluation by a trained panel to measure odor and appearance over the storage period. Results demonstrated that shrimp packaged in CO(2) and stored at 3 degrees C did not permit growth of L. monocytogenes during the 15-day storage period, while all other packaging/temperature combinations allowed for multiplication of the bacterium. Carbon dioxide packaging also resulted in the slowest growth of psychrotrophic bacteria and resulted in shrimp having acceptable sensory odor and appearance scores at the end of storage. When strict temperature control is difficult, such as during processing, transportation, retail display, or home use, additional antimicrobial hurdles may be necessary to ensure safety.
将煮熟、去壳和去肠线的虾接种单核细胞增生李斯特菌的5菌株混合物，并包装在空气、真空和100%二氧化碳气调包装中。然后将包装好的虾分别在3℃、7℃和12℃下储存15天，以监测单核细胞增生李斯特菌和嗜冷菌的生长情况。未接种的虾也由经过培训的小组进行感官评价，以测定储存期间的气味和外观。结果表明，包装在二氧化碳中并在3℃下储存的虾在15天储存期内单核细胞增生李斯特菌未生长，而所有其他包装/温度组合均允许该细菌繁殖。二氧化碳包装还导致嗜冷菌生长最慢，并使虾在储存结束时具有可接受的感官气味和外观评分。当严格的温度控制难以实现时，例如在加工、运输、零售展示或家庭使用过程中，可能需要额外的抗菌措施来确保安全。
