Titre :
|
Growth of Clostridium perfringens in fish fillets packaged with a controlled carbon dioxide atmosphere at abuse temperatures
|
Auteurs :
|
B. Kimura ;
S. Kuroda ;
M. Murakami ;
AL Et
|
Type de document :
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article/chapitre/communication
|
Année de publication :
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1996
|
Format :
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p. 704-710
|
Langues:
|
= Anglais
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Catégories :
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MICROBIOLOGIE
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Mots-clés:
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PRODUIT ALIMENTAIRE
;
POISSON
;
ATMOSPHERE CONTROLEE
;
TEMPERATURE
;
MICROBIOLOGIE SANITAIRE
;
DIOXYDE DE CARBONE
|
Résumé :
|
The growth of Clostridium perfringens inoculated in fish fillets of jack mackerel subsequently packaged under a controlled carbon dioxide gas atmosphere (40% CO2, 60% N-2) was investigated at marginal growth (15 degrees C) and stimulative ambient (30 degrees C) handling temperatures. The fish fillets were inoculated with C. Perfringens, packaged either with air or the modified controlled carbon dioxide atmosphere and stored at 15 degrees C and 30 degrees C. No increase in the C. Perfringens population in the fish was noted regardless of the type of packaging at 15 degrees C in 3 days storage time, when all samples were spoiled. C. Perfringens rapidly increased in the abuse temperature (30 degrees C) after a 2- to 4-h lag phase regardless of the package type, but growth was significantly more stimulated under the controlled carbon dioxide gas atmosphere within 6 h of storage time. When fish fillets inoculated with C. Perfringens were stored at 5 degrees C for 24 h before being held at 30 degrees C for 6 h, C. Perfringens did not grow during the abuse-temperature storage.
|
Source :
|
Journal of food protection, vol.59, n°7
|