The growth characteristics of Bacillus cereus and Clostridium perfringens were followed in meat soup during the preincubation period at 30°C for 14 d. The microbes were UV-treated before inoculation. The control group was inoculated without UV-treatment. The food packs were sealed in plastic bags containing different headspace gas constituents (20% oxygen + 80% nitrogen or 100% nitrogen). The growth of the test bacteria were recorded every 2 d by cultivating and checking the headspace oxygen and carbon dioxide. The UV-treatment did not have a significant effect on the outcome of the growth of either bacterium. B. cereus grew well in both nitrogen and air-flushed packages whereas C. perfringens did not survive as well in air-flushed packs. The production of CO2 was influenced by the initial headspace composition which was also checked by powder-based redox indicators sealed in the packages. The colour changes measured through the package laminate by Minolta Chromameter correlation well with microbial growth in the food packs.
|Journal||Lebensmittel-Wissenschaft & Technologie|
|Publication status||Published - 1990|
|MoE publication type||A1 Journal article-refereed|