IngentaConnect Inhibition of microbial growth in ready-to-eat food stored at amb...

Authors: Chen S.C.¹; Lin C.-A.¹; Fu A.-H.²; Chuo Y.W.¹

Source: Packaging Technology and Science, Volume 16, Number 6, November 2003 , pp. 239-247(9)

Abstract:

This study was undertaken to develop a modified atmosphere package to control microbial growth in ready-to-eat (RTE) products stored at ambient temperature. Ethanol and/or limonene associated with modified atmosphere (CO₂ : O₂ : N₂ = 30% : 5% : 65%) was used to inhibit the growth of total air-borne microorganisms and Escherichia coli in RTE products stored at 25°C. The results indicated that 0.05% ethanol vapour in the headspace was effective to inhibit the growth of air-borne microorganisms and E. coli at 25°C for 72 h in a model study, and the effectiveness was related to ethanol content. Both 73 ppm limonene and 0.05% ethanol vapour enhanced the bacteriostatic effect of modified atmosphere in RTE sushi roll products, and no off-flavour was detected using this formulated gas; however, no significant inhibitory effect was observed for RTE cold noodle products. This study concludes that combinations of carbon dioxide, ethanol or limonene vapours are effective to inhibit microbial growth in RTE food at ambient temperature, and the outcome may be due to the hurdle effect. Copyright © 2003 John Wiley & Sons, Ltd.

Keywords: modified atmosphere packaging; ready-to-eat; ethanol; air-borne microorganism; Escherichia. coli

Document Type: Research article

DOI: 10.1002/pts.631

Affiliations: 1: Department of Food Science, Fu Jen Catholic University, Taipei 242, Taiwan 2: Department of Restaurant Management, Kuang Wu Institute of Technology and Commerce, Taipei 112, Taiwan

The full text electronic article is available for purchase. You will be able to download the full text electronic article after payment.

$40.19 plus tax Refund Policy

Inhibition of microbial growth in ready-to-eat food stored at ambient temperature by modified atmosphere packaging