Fundamental Food Microbiology, Third Edition - Fuad Fathir

496 FUNDAMENTAL FOOD MICROBIOLOGY
REFERENCES
1. Ooraikul, B. and Stiles, M.E., Modified Atmosphere Packaging of Food, Ellis Harwood,
New York, 1991.
2. Daniels, J.A., Krishnamurthi, R., and Rizvi, S.S.H., A review of the effects of carbon
dioxide on microbial growth and food quality, J. Food Prot., 46, 532, 1985.
3. Anonymous, Is current modified/controlled atmosphere packaging technology applicable
to the U.S. food market?, IFT Symposium, Food Technol., 42(9), 54, 1988.
4. Farber, J.M., Microbiological aspects of modified atmosphere packaging technology:
a review, J. Food Prot., 54, 58, 1991.
5. Brown, M.H. and Emberger, O., Oxidation-reduction potential, in Microbial Ecology
of Foods, Vol. I, Silliker, J.H., Ed., Academic Press, New York, 1980, p. 112.
6. Gill, C.D. and Molin, G., Modified atmosphere and vacuum-packaging, in Food
Preservatives, Russell, N.J. and Gould, G.W., Ed., Van Nostrand Reinhold, New York,
1990, p. 172.
QUESTIONS
1. Describe the methods used for the alteration of atmosphere to preserve foods.
2. Discuss the mechanisms of antimicrobial action in the MAP method used in foods.
3. Explain the different factors that can inhibit or influence microbial growth in a
MAP food.
4. List the predominant microorganisms that can grow during the storage of vacuumpackaged
and gas-flushed-packaged foods.
5. What is the major microbiological concern of MAP foods? How can this be
solved?
6. Lis. monocytogenes has been implicated in foodborne disease outbreaks from the
consumption of vacuum-packaged refrigerated low-heat-processed meat products.
These products are also spoiled (gas fermentation) by Leuconostoc spp. Briefly
discuss how these heat-sensitive bacterial species can be implicated in health
hazard and spoilage in the properly heated packaged products. Also suggest a
methodology to reduce the problems.