ISSN: 0973-7510

E-ISSN: 2581-690X

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.
J. Pure Appl. Microbiol. 2014, 8(6):4317-4323
© The Author(s). 2014
Received: 24/07/2014 | Accepted: 06/09/2014 | Published: 31/12/2014
Abstract

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 ºC 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

Article Metrics

Article View: 0

Share This Article

© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.