The effect of vacuum packaging on the microbial spoilage and shelf-life of ‚ready-to-use’︁ sliced carrots

The effect of vacuum packaging on the microbial spoilage of ?ready-to-use’? carrot slices and on the effect on shelf-life of the product is reported. The microbial development on vacuum packaged carrots was slower than that of non-vacuum packaged material. The predominant organisms present were Leuconostoc spp. in the vacuum packs as opposed to Erwinia spp. in the aerobic packs. Vacuum packaging of the sliced carrots significantly extended the shelf-life of the product when stored at 4°C from 5 to 8 days.