214 Novel food packaging techniques Table 11.2 Growth of Aeromonas hydrophila in different atmospheres Temp. Storage Atmosphere Increase Reference type (°) CO,N,) Beef o/100/0 Gill and (1989) 0/100/0 25370 vacuun 0/10003 008 Sliced. 0/10000 roast beef vacuun (1994) O/100/0 Lamb 54-5.8 34000000 Doherty et al 0/5050 1996 0/100/0 44444 555 vacuu Lamb >60 0 80/20/00 Doherty et al 0/50/500 0/100/00 vacuu 8020/04.2 0/100/00 acuum 4.0 packaged under MA (initial 10% of O2-10% CO2, after 48h 0%Ox-18%CO2)and stored at 4oC while at 15C a fast growth was noticed (5 log units in 24h). The combination of high CO2 concentration and low temperature was revealed as responsible for the inhibition of growth. Bennik et al.(1995)concluded from their solid-surface model that at MA-conditions, generally applied for minimally processed vegetables(1-5%O2 and 5-10% CO2), growth of A. hydrophila is possible. Growth was virtually the same under 1.5% and 21%O2. The behaviour of a cocktail of A caviae(HG4)and A bestiarum(hg2)in air or in low O2-low cO2 atmosphere was investigated in fresh-cut vegetables: no difference between both atmospheres was observed on grated carrots, a decreased growth on shredded Belgian endive and Brussels sprouts in Ma but an increased growth on shredded iceberg lettuce in MA storage (Jacxsens et al., 1999)packaged under MA (initial 10% of O2-10% CO2, after 48h 0% O2-18% CO2) and stored at 4ºC while at 15ºC a fast growth was noticed (5 log units in 24h). The combination of high CO2 concentration and low temperature was revealed as responsible for the inhibition of growth. Bennik et al. (1995) concluded from their solid-surface model that at MA-conditions, generally applied for minimally processed vegetables (1–5% O2 and 5–10% CO2), growth of A. hydrophila is possible. Growth was virtually the same under 1.5% and 21% O2. The behaviour of a cocktail of A. caviae (HG4) and A. bestiarum (HG2) in air or in low O2-low CO2 atmosphere was investigated in fresh-cut vegetables: no difference between both atmospheres was observed on grated carrots, a decreased growth on shredded Belgian endive and Brussels sprouts in MA but an increased growth on shredded iceberg lettuce in MA storage (Jacxsens et al., 1999). Table 11.2 Growth of Aeromonas hydrophila in different atmospheres Product pH Temp. Storage Atmosphere Increase Reference type (ºC) time (%O2/ (log (days) CO2/N2) cfu/g) Beef >6.0 ÿ2 126 0/100/0 0 Gill and 63 vacuum 1.0 Reichel 0 98 0/100/0 0 (1989) 49 vacuum 3.1 2 42 0/100/0 0 35 vacuum 3.0 5 35 0/100/0 0 17 vacuum 3.0 10 10 0/100/0 3.8 5 vacuum 5.8 Sliced 6.1 ÿ1.5 112 0/100/0 0 Hudson et al. roast beef 56 vacuum 4.3 (1994) 3 70 0/100/0 3.1 21 vacuum 4.6 Lamb 5.4–5.8 0 45 80/20/0 0 Doherty et al. 45 0/50/50 0 (1996) 45 0/100/0 0 45 vacuum 0 5 45 80/20/0 0 45 0/50/50 0 45 0/100/0 0 45 vacuum 0 Lamb >6.0 0 42 80/20/0 0 Doherty et al. 42 0/50/50 0 (1996) 42 0/100/0 0 42 vacuum 4.1 5 42 80/20/0 4.2 42 0/50/50 1.7 42 0/100/0 0 42 vacuum 4.0 214 Novel food packaging techniques