Effects of modified atmosphere packaging and preservatives on the shelf-life of high moisture prunes and raisins

International Journal of Food Microbiology

Volumn 41, Issue 3, 1998, Pages 177-184

  El Halouat, A ^a   Gourama, H ^b   Uyttendaele, M ^c   Debevere, J M ^c  

^a NATIONAL SCHOOL OF AGRICULTURE   (Morocco)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Aspergillus niger; Benzoic acid; Modified atmosphere; Prunes; Raisins; Sorbic acid; Zygosaccharomyces rouxii

Indexed keywords

BENZOIC ACID; CARBON DIOXIDE; PRESERVATIVE; SORBATE POTASSIUM;

ARTICLE; ASPERGILLUS NIGER; ATMOSPHERE; CONTROLLED STUDY; FOOD PACKAGING; FRUIT; FUNGUS GROWTH; MOISTURE; NONHUMAN; SHELF LIFE; ZYGOSACCHAROMYCES;

AIR; ASPERGILLUS NIGER; BENZOATES; CARBON DIOXIDE; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; SACCHAROMYCETALES; SORBIC ACID;

ASPERGILLUS NIGER; FUNGI; ZYGOSACCHAROMYCES ROUXII;

EID: 0032537537     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00040-3     Document Type: Article

References (19)

1. AOAC, 1984. Benzoic acid and sorbic acid in food, gas chromatographic method. In: Association of Analytical Chemists (Ed.), Official Methods of Analysis, 14th ed. AOAC, Washington, DC, p. 370.
2. Beuchat L.R. Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose. J. Food Sci. 47:1982;1679-1682.
3. Bills S., Restaino L., Lenovich L.M. Growth response of an osmotolerant sorbate-resistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels. J. Food Prot. 45:1982;1120-1124.
4. Chipley, J.R., 1993. Sodium benzoate and benzoic acid. In: Davidson, P.M., Branen, A.L. (Eds.), Antimicrobial in Foods. Marcel Dekker, New York, pp. 11-48.
5. 2, moisture content and sorbate on safe storage for wet corn. Trans. Am. Soc. Agric. Eng. 16:1973;679-682.
6. El Halouat A., Debevere J.M. Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits. Int. J. Food Microbiol. 33:1996;219-229.
7. El Halouat, A., Debevere, J.M., 1997a. Fungi isolated from hydrated prunes and raisins having different water activities. Sci. Aliments 17, 212-219.
8. El Halouat, A., Debevere, J.M., 1997b. Effect of water activity, modified atmosphere packaging and storage temperature on spore germination of moulds isolated from prunes. Int. J. Food Microbiol. 35, 41-48.
9. Elliot P.H., Gray R.J. Salmonella sensitivity in a sorbate modified atmosphere combination system. J. Food Prot. 44:1981;903-908.
10. Elliot P.H., Tomkins R.I., Gray R.J. Inhibition and inactivation of Staphylococcus aureus in a sorbate-modified atmosphere combination system. J. Food Prot. 45:1982;1112-1116.
11. Find M.L., Marth E.L., Lindsay R.C. Depletion of sorbate from different media during growth of Penicillium species. J. Food Prot. 45:1982;398-402.
12. Hocking, A.D., 1992. Xerophilic fungi in intermediate and low moisture foods. In: Arora, D.K., Mkerji, K.G., Marth, E.H. (Eds.), Handbook of Applied Mycology, Vol. 3: Foods and Feed. Marcel Dekker, New York.
13. Huang E., Armstrong J.G. The effect of microbial inhibitors on the storage life of cottage cheese exposed to ambient temperatures. Can. Inst. Food Sci. Technol. J. 3:1970;157.
14. Maimer E., Busse M. Growth properties and gas formation by yeasts isolated from processed fruit in media with various brix values and sorbic acid contents. J. Food Prot. 55(3):1992;192-197.
15. Myers B.R., Edmondson J.E., Anderson M.E., Marshall K.L. Potassium sorbate and recovery of pectinolytic psychrotrophic from vacuum packaged pork. J. Food Prot. 46:1983;499-502.
16. Restaino L., Lenowich L.M., Bills S. Effects of acids and sorbate combinations on the growth of four osmophilic yeasts. J. Food Prot. 45:1982;1138-1142.
17. Smith J.P., Jackson E.D., Doraikul B. Storage study of a gas-packaged bakery product. J. Food Sci. 48:1983;1370-1371.
18. Sofos, J.N., Busta, F.F., 1993. Sorbic acid and sorbates. In: Davidson, P.M., Branen, A.L. (Eds.), Antimicrobial in Foods. Marcel Dekker, New York, pp. 49-94.
19. Warth A.D. Resistance of yeast species to benzoic and sorbic acids and to sulfur dioxide. J. Food Prot. 48(7):1985;564-569.