Head space indicators monitoring the growth of B. cereus and Cl. perfringen in aseptically packed meat soup

Tiina Mattila, Merja Auvinen

Research output: Contribution to journalArticleScientificpeer-review

Abstract

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.
Original languageEnglish
Pages (from-to)7-13
JournalLebensmittel-Wissenschaft & Technologie
Volume23
Issue number1
Publication statusPublished - 1990
MoE publication typeA1 Journal article-refereed

Fingerprint

Cereus
soups
headspace analysis
Meat
Clostridium perfringens
Head
meat
Bacillus cereus
Nitrogen
monitoring
nitrogen
Growth
carbon dioxide
oxygen
air
plastic bags
bacteria
Air
Oxygen
Bacteria

Cite this

@article{22b541b36de64a61ba67a744c70e23a7,
title = "Head space indicators monitoring the growth of B. cereus and Cl. perfringen in aseptically packed meat soup",
abstract = "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.",
author = "Tiina Mattila and Merja Auvinen",
year = "1990",
language = "English",
volume = "23",
pages = "7--13",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press",
number = "1",

}

Head space indicators monitoring the growth of B. cereus and Cl. perfringen in aseptically packed meat soup. / Mattila, Tiina; Auvinen, Merja.

In: Lebensmittel-Wissenschaft & Technologie, Vol. 23, No. 1, 1990, p. 7-13.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Head space indicators monitoring the growth of B. cereus and Cl. perfringen in aseptically packed meat soup

AU - Mattila, Tiina

AU - Auvinen, Merja

PY - 1990

Y1 - 1990

N2 - 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.

AB - 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.

M3 - Article

VL - 23

SP - 7

EP - 13

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 1

ER -