| Abstract: | The effect of a modified atmosphere of 20% carbon dioxide, 80% nitrogen, on the microbial development and visual shelf life of a mayonnaise-based vegetable salad is reported. The modified atmosphere delayed the spoilage of the salad at all three chosen storage temperatures. The principal organisms causing spoilage of the salads were yeasts, those spoiling the modified atmosphere packs having a fermentative ability. Modified atmosphere packaging of the vegetable salad would allow the manufacturer to increase the shelf life of the product from 40 to 54 days at 4°C storage, 12 to 22 days at 10°C storage, and 5 to 12 days at 15°C storage. |
