Effects of packaging type, gas atmosphere and storage temperature on survival and growth of Listeria spp. in shredded dry coleslaw and its components |
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| Authors: | Paula Bourke,& David O'Beirne |
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| Affiliation: | Food Science Research Centre, Department of Life Sciences, University of Limerick, Limerick, Ireland |
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| Abstract: | The survival and growth of Listeria populations inoculated on to dry coleslaw mix and its components were investigated, focusing on effects of storage temperatures and gas atmospheres within packaging films or storage chambers. There were few significant effects of packaging film at 3 °C, but at 8 °C the elevated CO2/low O2 atmospheres generated within orientated polypropylene (OPP) packages and used in controlled atmosphere chambers were inhibitory. Although two strains of Listeria monocytogenes had survival characteristics comparable with Listeria innocua, L. monocytogenes ATCC 19114 survived better at 3 °C and also in the elevated CO2/low O2 atmospheres within OPP at 8 °C. The effects of product components on the survival of L. innocua were linked to storage temperature. Shredded carrot reduced initial counts and at 8 °C inhibited survival of L. innocua in comparison with shredded cabbage. |
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| Keywords: | Listeria monocytogenes minimally processed vegetables modified atmosphere strain variation stress adapted |
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