Food Protection with Modified Atmospheres
367
chicken by 8 of 11 cultures evaluated by Freeman et al.,
26 ethanol by 7, and methanol and ethyl
acetate by 6 each. S. putrefaciens consistently produces H 2 in vacuum-packaged meats on which it
grows. From chicken breast muscle inoculated with Pseudomonas strains and held at 2
◦ C for 14 days,
odors detected from chromatograph peaks were described by McMeekin
65 as being “sulfide-like,”
“evaporated milk,” and “fruity.”
REFERENCES
1. Adams, M.R., and M.O. Moss. 1995. Food Microbiology, Chap. 4. Cambridge, England: Royal Society of Chemistry.
2. Barakat, R.K., and L.J. Harris. 1999. Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modifiedatmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota. Appl. Environ. Microbiol.
65:342–345.
3. Barbosa, W.B., J.N. Sofos, G.R. Schmidt, and G.C. Smith. 1995. Growth potential of individual strains of Listeria monocytogenes in fresh vacuum-packaged refrigerated ground top round of beef. J. Food Protect. 58:398–403.
4. Bartkowski, L., F.D. Dryden, and J.A. Marchello. 1982. Quality changes of beef steaks stored in controlled gas atmospheres
containing high or low levels of oxygen. J. Food Protect. 45:42–45.
5. Bj¨ orkroth, K.J., P. Vandamme, and H.J. Korkeala. 1998. Identification and characterization of Leuconostoc carnosum,
associated with production and spoilage of vacuum-packaged sliced, cooked ham. Appl. Environ. Microbiol. 64:3313–
3319.
6. Blickstad, E., and G. Molin. 1983. The microbial flora of smoked pork loin and frankfurter sausage stored in different gas
atmospheres at 4 ◦ C. J. Appl. Bacteriol. 54:45–56.
7. Brent, J., H. Gomez, F. Judson, K. Miller, A. Rossi-Davis, P. Shillam, C. Hatheway, L. McCroskey, E. Mintz, K. Kallander,
C. McKee, J. Romer, E. Singleton, J. Yager, and J. Sofos. 1995. Botulism from potato salad. Dairy Food Environ. Sanit.
15:420–422.
8. Brown, W.D., M. Albright, D.A. Watts, B. Heyer, B. Spruce, and R.J. Price. 1980. Modified atmosphere storage of rockfish
(Sebastes miniatus) and silver salmon (Oncorhynchus kisutch). J. Food Sci. 45:93–96.
9. Cai, P., M.A. Harrison, Y.-W. Huang, and J.L. Silva. 1997. Toxin production by Clostridium botulinum type E in packaged
channel catfish. J. Food Protect. 60:1358–1363.
10. Campbell, R.J., A.F. Egan, F.H. Grau, and B.J. Shay. 1979. The growth of Microbacterium thermosphactum on beef. J.
Appl. Bacteriol. 47:505–509.
11. Collins, M.D., U.M. Rodrigues, R.H. Dainty, R.A. Edwards, and T.A. Roberts. 1992. Taxonomic studies on a psychrophilic
Clostridium from vacuum-packed beef: Description of Clostridium estertheticum sp. nov. FEMS Microbiol. Lett. 96:235–
240.
12. Collins, M.D., J.A.E. Farrow, B.A. Phillips, S. Ferusu, and D. Jones. 1987. Classification of Lactobacillus divergens,
Lactobacillus piscicola, and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus,
Carnobacterium. Int. J. System. Bacteriol. 37:310–316.
13. Dainty, R.H., and C.M. Hibbard. 1980. Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and
in laboratory media. J. Appl. Bacteriol. 48:387–396.
14. Dainty, R.H., and F.J.K. Hofman. 1983. The influence of glucose concentration and culture incubation time on end-product
formation during aerobic growth of Brochothrix thermosphacta. J. Appl. Bacteriol. 55:233–239.
15. Dainty, R.H., R.A. Edwards, and C.M. Hibbard. 1989. Spoilage of vacuum-packed beef by a Clostridium sp. J. Sci. Food
Agric. 49:473–486.
16. Dalgaard, P., L.G. Munoz, and O. Mejlholm. 1998. Specific inhibition of Photobacterium phosphoreum extends the self-life
of modified-atmosphere-packaged cod fillets. J. Food Protect. 61:1191–1194.
17. Daniels, J.A., R. Krishnamurthi, and S.S.H. Rizvi. 1985. A review of effects of carbon dioxide on microbial growth and
food quality. J. Food Protect. 48:532–537.
18. Del Torre, M., M.L. Stecchini, and M.W. Peck. 1998. Investigation of the ability of proteolytic Clostridium botulinum to
multiply and produce toxin in fresh Italian pasta. J. Food Protect. 61:988–993.
19. Egan, A.F., A.L. Ford, and B.J. Shay. 1980. A comparison of Microbacterium thermosphactum and lactobacilli as spoilage
organisms of vacuum-packaged sliced luncheon meats. J. Food Sci. 45:1745–1748.
367
chicken by 8 of 11 cultures evaluated by Freeman et al.,
26 ethanol by 7, and methanol and ethyl
acetate by 6 each. S. putrefaciens consistently produces H 2 in vacuum-packaged meats on which it
grows. From chicken breast muscle inoculated with Pseudomonas strains and held at 2
◦ C for 14 days,
odors detected from chromatograph peaks were described by McMeekin
65 as being “sulfide-like,”
“evaporated milk,” and “fruity.”
REFERENCES
1. Adams, M.R., and M.O. Moss. 1995. Food Microbiology, Chap. 4. Cambridge, England: Royal Society of Chemistry.
2. Barakat, R.K., and L.J. Harris. 1999. Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modifiedatmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota. Appl. Environ. Microbiol.
65:342–345.
3. Barbosa, W.B., J.N. Sofos, G.R. Schmidt, and G.C. Smith. 1995. Growth potential of individual strains of Listeria monocytogenes in fresh vacuum-packaged refrigerated ground top round of beef. J. Food Protect. 58:398–403.
4. Bartkowski, L., F.D. Dryden, and J.A. Marchello. 1982. Quality changes of beef steaks stored in controlled gas atmospheres
containing high or low levels of oxygen. J. Food Protect. 45:42–45.
5. Bj¨ orkroth, K.J., P. Vandamme, and H.J. Korkeala. 1998. Identification and characterization of Leuconostoc carnosum,
associated with production and spoilage of vacuum-packaged sliced, cooked ham. Appl. Environ. Microbiol. 64:3313–
3319.
6. Blickstad, E., and G. Molin. 1983. The microbial flora of smoked pork loin and frankfurter sausage stored in different gas
atmospheres at 4 ◦ C. J. Appl. Bacteriol. 54:45–56.
7. Brent, J., H. Gomez, F. Judson, K. Miller, A. Rossi-Davis, P. Shillam, C. Hatheway, L. McCroskey, E. Mintz, K. Kallander,
C. McKee, J. Romer, E. Singleton, J. Yager, and J. Sofos. 1995. Botulism from potato salad. Dairy Food Environ. Sanit.
15:420–422.
8. Brown, W.D., M. Albright, D.A. Watts, B. Heyer, B. Spruce, and R.J. Price. 1980. Modified atmosphere storage of rockfish
(Sebastes miniatus) and silver salmon (Oncorhynchus kisutch). J. Food Sci. 45:93–96.
9. Cai, P., M.A. Harrison, Y.-W. Huang, and J.L. Silva. 1997. Toxin production by Clostridium botulinum type E in packaged
channel catfish. J. Food Protect. 60:1358–1363.
10. Campbell, R.J., A.F. Egan, F.H. Grau, and B.J. Shay. 1979. The growth of Microbacterium thermosphactum on beef. J.
Appl. Bacteriol. 47:505–509.
11. Collins, M.D., U.M. Rodrigues, R.H. Dainty, R.A. Edwards, and T.A. Roberts. 1992. Taxonomic studies on a psychrophilic
Clostridium from vacuum-packed beef: Description of Clostridium estertheticum sp. nov. FEMS Microbiol. Lett. 96:235–
240.
12. Collins, M.D., J.A.E. Farrow, B.A. Phillips, S. Ferusu, and D. Jones. 1987. Classification of Lactobacillus divergens,
Lactobacillus piscicola, and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus,
Carnobacterium. Int. J. System. Bacteriol. 37:310–316.
13. Dainty, R.H., and C.M. Hibbard. 1980. Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and
in laboratory media. J. Appl. Bacteriol. 48:387–396.
14. Dainty, R.H., and F.J.K. Hofman. 1983. The influence of glucose concentration and culture incubation time on end-product
formation during aerobic growth of Brochothrix thermosphacta. J. Appl. Bacteriol. 55:233–239.
15. Dainty, R.H., R.A. Edwards, and C.M. Hibbard. 1989. Spoilage of vacuum-packed beef by a Clostridium sp. J. Sci. Food
Agric. 49:473–486.
16. Dalgaard, P., L.G. Munoz, and O. Mejlholm. 1998. Specific inhibition of Photobacterium phosphoreum extends the self-life
of modified-atmosphere-packaged cod fillets. J. Food Protect. 61:1191–1194.
17. Daniels, J.A., R. Krishnamurthi, and S.S.H. Rizvi. 1985. A review of effects of carbon dioxide on microbial growth and
food quality. J. Food Protect. 48:532–537.
18. Del Torre, M., M.L. Stecchini, and M.W. Peck. 1998. Investigation of the ability of proteolytic Clostridium botulinum to
multiply and produce toxin in fresh Italian pasta. J. Food Protect. 61:988–993.
19. Egan, A.F., A.L. Ford, and B.J. Shay. 1980. A comparison of Microbacterium thermosphactum and lactobacilli as spoilage
organisms of vacuum-packaged sliced luncheon meats. J. Food Sci. 45:1745–1748.