Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
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Effect <strong>of</strong> CO 2 on microorganisms inmeat packs• Microbiota is shifted• Predominant PMA (aerobic, CO 2sensitive) to lactic acid bacteria (LAB,facultatively anaerobic, CO 2 resistant)• PMA are putrefactive, LAB arefermentative– Some sensorial change is still acceptedby consumersModified atmosphere packaging(MAP)• Substitution <strong>of</strong> air by a gas mixture• Vacuum packaging– 80% <strong>of</strong> fresh beef in the U.S. is vacuumpackaged– Not all O 2 is removed–The O 2 remaining is consumed by themicrobiota and the <strong>food</strong>–CO 2 is also produced by metabolic activity• Inhibitory for microorganisms• Careful selection <strong>of</strong> packaging filmSpoilage <strong>of</strong> vacuum packagedmeats• Long-term refrigeration spoilageassociated with Brocchothrixthermosphacta and lactobacilli• Clostridium laramie is also associatedwith gassy spoilage in vacuumpackaged meats
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