Preincubation time and the use of oxygen indicators in determining the microbiological quality of aseptically packed pea and tomato soup

Tiina Mattila, Raija Ahvenainen

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Abstract

In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism. Lactobacillus plantarum, in tomato soup, were followed during a preincubation period at 30°C for 14 days.
The sterile food packs were sealed into polyamidepolyethylene laminate bags containing different headspace gas concentrations (21% oxygen + 80% nitrogen, 5% oxygen + 95% nitrogen and 100% nitrogen). Bacterial growth was followed every second day by counting the number of colony forming units and following the headspace oxygen and carbon dioxide concentrations. The bacterial strains differed in their growth characteristics, especially in their ability to consume oxygen from the headspace, and also in their ability to produce carbon dioxide.
The headspace oxygen concentration was also followed by oxygen indicators in order to determine the correlation with the oxygen concentration of the headspace and the growth of bacteria. The bacterial growth followed more closely the concentration of carbon dioxide than the concentration of oxygen.
It was concluded that further studies are needed to determine the preincubation period for viscous aseptic products in order to furnish accurate data on the growth characteristics of low numbers of bacteria in aseptic foods at different headspace gas compositions.

Original languageEnglish
Pages (from-to)205-214
JournalInternational Journal of Food Microbiology
Volume9
Issue number3
DOIs
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed

Fingerprint

soups
Peas
Lycopersicon esculentum
microbiological quality
peas
tomatoes
headspace analysis
Oxygen
oxygen
Growth
Carbon Dioxide
Nitrogen
carbon dioxide
microbial growth
nitrogen
Gases
gases
Bacteria
Lactobacillus plantarum
Food

Cite this

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title = "Preincubation time and the use of oxygen indicators in determining the microbiological quality of aseptically packed pea and tomato soup",
abstract = "In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism. Lactobacillus plantarum, in tomato soup, were followed during a preincubation period at 30°C for 14 days. The sterile food packs were sealed into polyamidepolyethylene laminate bags containing different headspace gas concentrations (21{\%} oxygen + 80{\%} nitrogen, 5{\%} oxygen + 95{\%} nitrogen and 100{\%} nitrogen). Bacterial growth was followed every second day by counting the number of colony forming units and following the headspace oxygen and carbon dioxide concentrations. The bacterial strains differed in their growth characteristics, especially in their ability to consume oxygen from the headspace, and also in their ability to produce carbon dioxide. The headspace oxygen concentration was also followed by oxygen indicators in order to determine the correlation with the oxygen concentration of the headspace and the growth of bacteria. The bacterial growth followed more closely the concentration of carbon dioxide than the concentration of oxygen. It was concluded that further studies are needed to determine the preincubation period for viscous aseptic products in order to furnish accurate data on the growth characteristics of low numbers of bacteria in aseptic foods at different headspace gas compositions.",
author = "Tiina Mattila and Raija Ahvenainen",
year = "1989",
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language = "English",
volume = "9",
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journal = "International Journal of Food Microbiology",
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Preincubation time and the use of oxygen indicators in determining the microbiological quality of aseptically packed pea and tomato soup. / Mattila, Tiina; Ahvenainen, Raija.

In: International Journal of Food Microbiology, Vol. 9, No. 3, 1989, p. 205-214.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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AU - Mattila, Tiina

AU - Ahvenainen, Raija

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N2 - In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism. Lactobacillus plantarum, in tomato soup, were followed during a preincubation period at 30°C for 14 days. The sterile food packs were sealed into polyamidepolyethylene laminate bags containing different headspace gas concentrations (21% oxygen + 80% nitrogen, 5% oxygen + 95% nitrogen and 100% nitrogen). Bacterial growth was followed every second day by counting the number of colony forming units and following the headspace oxygen and carbon dioxide concentrations. The bacterial strains differed in their growth characteristics, especially in their ability to consume oxygen from the headspace, and also in their ability to produce carbon dioxide. The headspace oxygen concentration was also followed by oxygen indicators in order to determine the correlation with the oxygen concentration of the headspace and the growth of bacteria. The bacterial growth followed more closely the concentration of carbon dioxide than the concentration of oxygen. It was concluded that further studies are needed to determine the preincubation period for viscous aseptic products in order to furnish accurate data on the growth characteristics of low numbers of bacteria in aseptic foods at different headspace gas compositions.

AB - In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism. Lactobacillus plantarum, in tomato soup, were followed during a preincubation period at 30°C for 14 days. The sterile food packs were sealed into polyamidepolyethylene laminate bags containing different headspace gas concentrations (21% oxygen + 80% nitrogen, 5% oxygen + 95% nitrogen and 100% nitrogen). Bacterial growth was followed every second day by counting the number of colony forming units and following the headspace oxygen and carbon dioxide concentrations. The bacterial strains differed in their growth characteristics, especially in their ability to consume oxygen from the headspace, and also in their ability to produce carbon dioxide. The headspace oxygen concentration was also followed by oxygen indicators in order to determine the correlation with the oxygen concentration of the headspace and the growth of bacteria. The bacterial growth followed more closely the concentration of carbon dioxide than the concentration of oxygen. It was concluded that further studies are needed to determine the preincubation period for viscous aseptic products in order to furnish accurate data on the growth characteristics of low numbers of bacteria in aseptic foods at different headspace gas compositions.

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