Journal of Pure and Applied MicrobiologyVol. 8 No. 6

Survival Yersinia enterocolitica in Ground Pork Meat in Different Packages

Jelena Ivanovic1, Jelena Janjic1, Marija Boskovic1, Milan Baltic1, Marija Dokmanovic1, Vesna Djordjevic2 and Natasa Glamoclija1

1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia. 2Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia.

Received on 24 July 2014 and accepted on 06 September 2014



In this study the influence of gradual increase of carbon dioxide concentration (percentage by volume in air) on Yersinia enterocolitica counts was examined the during packaging and storage of ground pork meat artificially contaminated with these bacteria was evaluated. ?Ground meat was packaged under customary conditions using vacuum and modified atmospheres with various carbon dioxide percentages (MAP 1 consist of was 20% O2, 50% CO2 and 30% N2, MAP 2 was 20% O2, 30% CO2 and 50% N2). The packs were storage at 4?1 ?C for 12 days. During the entire storage time, counts of Y. enterocolitica were determined by plate method for direct plate counts. Also, microbiological shelf life of the stored pork meat was assessed by Enterobacteriaceae and total aerobic bacteria plate counts. Y. enterocolitica counts were not significantly different (p>0.01; p>0.05) in the pork under various packaging, but it was significantly different (p>0.01; p>0.05) between days of comparing in the same packs. Packaging with high CO2 concentration had inhibitory effect on the grown of Y. enterocolitica and Enterobacteriaceae.

Keywords : Yersinia enterocolitica, pork meat, modified atmosphere, vacuum-packed