Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages

Hannu Korkeala (Corresponding Author), Seppo Lindroth, Raija Ahvenainen, Timo Alanko

Research output: Contribution to journalArticleScientificpeer-review

50 Citations (Scopus)

Abstract

The spoilage process of 60 vacuum-packed cooked ring sausages stored at 8° C was studied by determining the number of bacteria, sensory properties, pH and the headspace gas composition. Lactobacilli (cfu determined on Rogosa SL agar incubated anaerobically) multiplied in samples during storage and became the main microbial population of the sausages being also responsible for the spoilage. All variables examined showed a change as a function of lactobacilli.
The change in these variables can be used as indication of deterioration. The judges began considering the samples unfit for human consumption after the lactobacilli count had reached 107 cfu/g. The probability that a lactobacilli count of 107 cfu/g caused spoilage of vacuum-packed cooked ring sausage was approx. 10%. Above the level of 108 lactobacilli/g a sharp decrease in pH from 6.3 down to approx. 5.4, was observed.
The CO2 concentration in the vacuum-packs was constant, being under 10% until the lactobacilli count exceeded 6.4 × 106 cfu/g, after which the CO2 concentration increased sharply up to 40–60%.
Original languageEnglish
Pages (from-to)311-321
JournalInternational Journal of Food Microbiology
Volume5
Issue number4
DOIs
Publication statusPublished - 1987
MoE publication typeA1 Journal article-refereed

Fingerprint

Lactobacillus
Vacuum
sausages
spoilage
carbon dioxide
headspace analysis
Agar
sensory properties
agar
Gases
deterioration
gases
Bacteria
sampling
bacteria
Population

Cite this

Korkeala, Hannu ; Lindroth, Seppo ; Ahvenainen, Raija ; Alanko, Timo. / Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages. In: International Journal of Food Microbiology. 1987 ; Vol. 5, No. 4. pp. 311-321.
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abstract = "The spoilage process of 60 vacuum-packed cooked ring sausages stored at 8° C was studied by determining the number of bacteria, sensory properties, pH and the headspace gas composition. Lactobacilli (cfu determined on Rogosa SL agar incubated anaerobically) multiplied in samples during storage and became the main microbial population of the sausages being also responsible for the spoilage. All variables examined showed a change as a function of lactobacilli. The change in these variables can be used as indication of deterioration. The judges began considering the samples unfit for human consumption after the lactobacilli count had reached 107 cfu/g. The probability that a lactobacilli count of 107 cfu/g caused spoilage of vacuum-packed cooked ring sausage was approx. 10{\%}. Above the level of 108 lactobacilli/g a sharp decrease in pH from 6.3 down to approx. 5.4, was observed. The CO2 concentration in the vacuum-packs was constant, being under 10{\%} until the lactobacilli count exceeded 6.4 × 106 cfu/g, after which the CO2 concentration increased sharply up to 40–60{\%}.",
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Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages. / Korkeala, Hannu (Corresponding Author); Lindroth, Seppo; Ahvenainen, Raija; Alanko, Timo.

In: International Journal of Food Microbiology, Vol. 5, No. 4, 1987, p. 311-321.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages

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AU - Lindroth, Seppo

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AU - Alanko, Timo

PY - 1987

Y1 - 1987

N2 - The spoilage process of 60 vacuum-packed cooked ring sausages stored at 8° C was studied by determining the number of bacteria, sensory properties, pH and the headspace gas composition. Lactobacilli (cfu determined on Rogosa SL agar incubated anaerobically) multiplied in samples during storage and became the main microbial population of the sausages being also responsible for the spoilage. All variables examined showed a change as a function of lactobacilli. The change in these variables can be used as indication of deterioration. The judges began considering the samples unfit for human consumption after the lactobacilli count had reached 107 cfu/g. The probability that a lactobacilli count of 107 cfu/g caused spoilage of vacuum-packed cooked ring sausage was approx. 10%. Above the level of 108 lactobacilli/g a sharp decrease in pH from 6.3 down to approx. 5.4, was observed. The CO2 concentration in the vacuum-packs was constant, being under 10% until the lactobacilli count exceeded 6.4 × 106 cfu/g, after which the CO2 concentration increased sharply up to 40–60%.

AB - The spoilage process of 60 vacuum-packed cooked ring sausages stored at 8° C was studied by determining the number of bacteria, sensory properties, pH and the headspace gas composition. Lactobacilli (cfu determined on Rogosa SL agar incubated anaerobically) multiplied in samples during storage and became the main microbial population of the sausages being also responsible for the spoilage. All variables examined showed a change as a function of lactobacilli. The change in these variables can be used as indication of deterioration. The judges began considering the samples unfit for human consumption after the lactobacilli count had reached 107 cfu/g. The probability that a lactobacilli count of 107 cfu/g caused spoilage of vacuum-packed cooked ring sausage was approx. 10%. Above the level of 108 lactobacilli/g a sharp decrease in pH from 6.3 down to approx. 5.4, was observed. The CO2 concentration in the vacuum-packs was constant, being under 10% until the lactobacilli count exceeded 6.4 × 106 cfu/g, after which the CO2 concentration increased sharply up to 40–60%.

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