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KMID : 1007519980070010006
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Food Science and Biotechnology
1998 Volume.7 No. 1 p.6 ~ p.12
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Comparative Growth Rates of Bacteria on Minimally Processed Meat-Vegetable Product under Modified Atmospheres
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Lee Chong-Hyun
Jerry N Cash
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Abstract
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The effects of varying modified atmospheres containing 75% CO₂with 25% O₂(MA1), 10% O₂(MA2), 5% O₂(MA3), or 0% O₂(MA4) (balance N₂) and temperatures of 5, 12.5 and 25℃ on the growth of Pseudomonas fragi, Salmonella typhimurium, and Clostridium sporogenes on cooked ground beef and peas (internal temperature of 55℃) were investigated. An atmosphere containing 75% CO₂and 0% O₂was most effective in inhibiting growth of P. fragi and S. typhimurium and an atmosphere containing 75% CO₂and 25% O₂was most effective for C. sporogenes.
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