Djordjević Jasna, Bošković Marija, Starčević Marija, Ivanović Jelena, Karabasil Nedjeljko, Dimitrijević Mirjana, Lazić Ivana Branković, Baltić Milan Ž
University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia.
University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia.
Braz J Microbiol. 2018 Jul-Sep;49(3):607-613. doi: 10.1016/j.bjm.2017.09.009. Epub 2018 Feb 12.
The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O/50%CO/30%N and 20%O/30%CO/50%N) and stored at 3±1°C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5logCFU/g. A significant difference (p<0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO, and meat packaged in 30%CO. At the end of the study, there were significant differences (p<0.01; p<0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO.
研究了不同气调包装方式对碎肉中沙门氏菌行为的影响。用沙门氏菌混合菌液（肠炎沙门氏菌、鼠伤寒沙门氏菌、婴儿沙门氏菌和亚利桑那沙门氏菌）对碎肉进行实验性污染，在真空或气调包装下，初始顶空分别含20%氧气/50%二氧化碳/30%氮气和20%氧气/30%二氧化碳/50%氮气，并在3±1°C下储存12天。每隔三天对样品进行沙门氏菌、活菌和乳酸菌计数分析。在所有包装类型的储存过程中，沙门氏菌计数均下降，减少量约为1.5logCFU/g。虽然在含50%二氧化碳包装的肉和含30%二氧化碳包装的肉之间沙门氏菌计数没有显著差异，但在真空包装和气调包装的肉中沙门氏菌计数存在显著差异（p<0.01）。在研究结束时，真空包装和气调包装的肉之间的总活菌数和乳酸菌计数存在显著差异（p<0.01；p<0.05），含50%二氧化碳气调包装的肉中计数最低。
