Food Protection with Modified Atmospheres
355
Table 14–4 Relative Sensitivity of Microorganisms to CO 2
Relative to Vacuum and Modified-Atmosphere Packaging
Pseudomonas spp.
(Most sensitive)
Aeromonas spp.
Bacillus spp.
Molds
Enterobacteriaceae
Enterococcus spp.
Brochothrix spp.
Lactobacillus spp.
Clostridium spp.
(Most resistant)
Source: Adapted with permission from G. Molin, 68 The Resistance
to Carbon Dioxide of Some Food Related Bacteria, European Journal
of Applied Microbiology and Biotechnology, Vol. 18, pp. 214–217,
Copyright c
1983, Springer-Verlag, New York.
Table 14–5 Effect of Storage on the Microbiota of Two Meats Held from 48 to 140 Days at 4
◦ C
Smoked Pork Loins
0 Day
Vacuum 48 Days
CO 2 48 Days
N 2 48 Days
Log APC/g
2.5
7.6
6.9
7.2
pH
5.8
5.8
5.9
5.9
Dominant biota (%)
Flavo (20)
Lactos (52)
a
Arthro (20)
Lactos (74)
b
Yeasts (20)
Lactos (67)
c
Pseudo (11)
Coryne (10)
Frankfurter Sausage
0 Day
Vacuum 98 Days
CO 2 140 Days
N 2 140 Days
Log APC/g
1.7
9.0
2.4
4.8
pH
5.9
5.4
5.6
5.9
Dominant biota (%)
Bac (34)
Lactos (38)
Lactos (88)
d
Lactos (88)
e
Coryne (34)
Flavo (8)
Broch (8)
Note: Percentage biota represented by Weissella viridescens: a 40; b 72; c 50; d 22; e 35. APC = aerobic plate
count; Flavo = Flavobacterium; Arthro = Arthrobacter; Pseudo = Pseudomonas; Coryne = Corynebacterium;
Bac = Bacillus; Broch = Brochothrix.
Source: Adapted from Blickstad and Molin. 6