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% CO©üwith 25% O©ü(MA1), 10% O©ü(MA2), 5% O©ü(MA3), or 0% O©ü(MA4) (balance N©ü) and temperatures of 5, 12.5 and 25¡É on the growth of Pseudomonas fragi, Salmonella typhimurium, and Clostridium sporogenes on cooked ground beef and peas (internal temperature of 55¡É) were investigated. An atmosphere containing 75% CO©üand 0% O©üwas most effective in inhibiting growth of P. fragi and S. typhimurium and an atmosphere containing 75% CO©üand 25% O©üwas most effective for C. sporogenes.
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