Influence of unsliced delicatessen meat freshness upon bacterial growth in subsequently prepared vacuum packed slices

International Journal of Food Microbiology

Volumn 29, Issue 2-3, 1996, Pages 297-309

  Holley, R A ^a   McKellar, R C ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Bologna; Delicatessen meats; Ham; Lactic bacteria; Pastrami; Vacuum packaging

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PROCESSING; LACTIC ACID BACTERIUM; MEAT; NONHUMAN;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE;

EID: 0029920254     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00048-8     Document Type: Article

References (18)

1. Agriculture and Agri-Food Canada (1992) Fermentation. In: Manual of Procedures for Use In Registered Establishments. Food Production and Inspection Branch. Revised Dec. 9, pp. 76(A)-79.
2. Bard, J. and Townsend, W.E. (1978) Meat Curing. In: J.F. Price and B.S. Schweigert (editors), The Science of Meat and Meat Products, Food and Nutrition Press, Inc., Westport, CT, USA. pp. 452-483.
3. Bell, R.G. and Gill, C.O. (1982) Microbial spoilage of luncheon meat prepared in an impermeable plastic casing. J. Appl. Bacteriol. 53, 97-102.
4. Boerema, J.A., Penney, N., Cummings, T.L. and Bell, R.G. (1993) Carbon dioxide controlled atmosphere packaging of sliced ham. Int. J. Food Sci. Technol. 28, 435-442.
5. Grini, J.A., Sorheim, O. and Nissen, H. (1992) The effect of packaging materials and oxygen on the colour stability of bologna. Packaging Technol. Sci. 5, 313-320.
6. Holley, R.A., Lammerding, A.M. and Tittiger, F. (1988) Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage. Int. J. Food Microbiol. 7, 49-62.
7. Holley, R.A., Doyon, G., Fortin, J., Rodrigue, N. and Carbonneau, M. (1995) Post-process, packaging-induced fermentation of delicatessen meats. Food Research Int., in press.
8. Holzapfel, W.H. (1992) Culture media for non-sporulating Gram-positive food spoilage bacteria. Int. J. Food Microbiol. 17, 113-133.
9. Kempton, A.G. and Bobier, S.R. (1970) Bacterial growth in refrigerated vacuum-packed luncheon meats. Can. J. Microbiol. 16, 287-297.
10. Korkeala, H. and Lindroth, S. (1987) Differences in microbial growth in the surface layer and at the centre of vacuum-packed cooked ring sausages. Int. J. Food Microbiol. 4, 105-110.
11. Korkeala, H. and Makela, P. (1989) Characterization of lactic bacteria isolated from vacuum-packed cooked ring sausages. Int. J. Food Microbiol. 9, 33-43.
12. Mol, J.H.H., Hietbrink, J.E.A., Mollen, H.W. and vanTinteren, J. (1971) Observations on the microflora of vacuum packed sliced cooked meat products. J. Appl. Bacteriol. 34, 377-397.
13. Nielsen, H.-J.S. (1983) Influence of temperature and gas permeability of packaging film on development and composition of microbial flora in vacuum-packed bologna-type sausage. J. Food Protect. 46, 693-698.
14. Schillinger, U. and Lücke, F.-K. (1987) Identification of lactobacilli from meat and meat products. Food Microbiol. 4, 199-208.
15. Steele, J.E. and Stiles, M.E. (1981) Microbial quality of vacuum-packaged sliced ham. J. Food Protect. 44, 435-439.
16. Stiebing, A. (1993) Packaging requirements for meat and meat products. Fleischwirtschaft, 73, 163-166.
17. Stiles, M.E. (1991) Modified atmosphere packaging of meat, poultry and their products. In: B. Ooraikul and M.E. Stiles (editors), Modified Atmosphere Packaging of Food, Ellis Horwood, Toronto, ON, Canada, pp. 118-147.
18. Yang, R. and Ray, B. (1994) Prevalence and biological control of bacteriocin-producing psychrotrophic leuconostocs associated with spoilage of vacuum-packaged processed meats. J. Food Protect. 57, 209-217.