Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
2018
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Authors
Đorđević, JasnaBošković, Marija
Stareević, Marija
Ivanović, Jelena
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Branković-Lazić, Ivana
Baltić, Milan Ž.
Article (Published version)
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The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total via...ble and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
Keywords:
Minced meat / Modified atmosphere packaging / Vacuum / Salmonella / pHSource:
Brazilian Journal of Microbiology, 2018, 49, 3, 607-613Publisher:
- Springer, New York
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1016/j.bjm.2017.09.009
ISSN: 1517-8382
PubMed: 29449174
WoS: 000441165500021
Scopus: 2-s2.0-85044633256
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Fakultet veterinarske medicineTY - JOUR AU - Đorđević, Jasna AU - Bošković, Marija AU - Stareević, Marija AU - Ivanović, Jelena AU - Karabasil, Nedjeljko AU - Dimitrijević, Mirjana AU - Branković-Lazić, Ivana AU - Baltić, Milan Ž. PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1650 AB - The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2. PB - Springer, New York T2 - Brazilian Journal of Microbiology T1 - Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere VL - 49 IS - 3 SP - 607 EP - 613 DO - 10.1016/j.bjm.2017.09.009 ER -
@article{ author = "Đorđević, Jasna and Bošković, Marija and Stareević, Marija and Ivanović, Jelena and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Branković-Lazić, Ivana and Baltić, Milan Ž.", year = "2018", abstract = "The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.", publisher = "Springer, New York", journal = "Brazilian Journal of Microbiology", title = "Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere", volume = "49", number = "3", pages = "607-613", doi = "10.1016/j.bjm.2017.09.009" }
Đorđević, J., Bošković, M., Stareević, M., Ivanović, J., Karabasil, N., Dimitrijević, M., Branković-Lazić, I.,& Baltić, M. Ž.. (2018). Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. in Brazilian Journal of Microbiology Springer, New York., 49(3), 607-613. https://doi.org/10.1016/j.bjm.2017.09.009
Đorđević J, Bošković M, Stareević M, Ivanović J, Karabasil N, Dimitrijević M, Branković-Lazić I, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. in Brazilian Journal of Microbiology. 2018;49(3):607-613. doi:10.1016/j.bjm.2017.09.009 .
Đorđević, Jasna, Bošković, Marija, Stareević, Marija, Ivanović, Jelena, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Branković-Lazić, Ivana, Baltić, Milan Ž., "Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere" in Brazilian Journal of Microbiology, 49, no. 3 (2018):607-613, https://doi.org/10.1016/j.bjm.2017.09.009 . .