Effect of High Oxygen and Carbon Dioxide Conditions on the Microbial Quality of Fresh-cut Butter Lettuce
V.H. Escalona, S. Geysen, B.E. Verlinden and B.M. Nicolai
Book of Abstract. Information & technology for sustainable fruit & vegetable production, The 7th Fruit, Nut and Vegetable Production Engineering Symposium, 12-16 September 2005, Monpellier, France. Page 34
2005
บทคัดย่อ
The effects of controlled atmospheres containing 5 kPa O2 and 0 kPa CO2 5 kPa O2 and 15 kPa CO2, 75 kPa O2 and 0 kPa CO2, 75 kPa O2 and 15 kPa CO2, and 21 kPa O2 and 0 kPa CO2 (as control) on the growth of Listeria innocua, aerobic mesophilic bacteria, lactic acid bacteria and yeasts on fresh-cut butter lettuce at 7°C were studied. The gas composition did not show a clear influence on the growth of lactic acid bacteria and yeasts. High CO2 conditions met eased the growth of Listeria innocua. No O2 effect was found on the growth of Listeria innocua. However, when high O2 and CO2 conditions were combined, a reduction in the aerobic mesophilic count was observed. Growth of those bacteria was also slightly reduced in 75 kPa O2 and 0 kPa CO2 anti 5 kPa O2 and 15 kPa CO2. Therefore, a high O2 condition alone could reduce the mesophilic count to the same extent as low O2 combined with high. CO2 levels while avoiding anaerobic fermentation reactions.