Packaging B Growth of Water activity These pathogens will be inhibited at or Beuchat, L.R. 1981. – and/or (aw) level at or below these water activity levels. Microbial stability as Escherichia, Storage below 0.95 such as affected by water activity. Shigella,Proteus some fresh meat, Cereal Foods World. 26 (7) Klebsiella, and cooked 345-349. Bacillus,and sausages, also Clostridium foods containing perfringens, approximately 40% sucrose or 7%NaCl B Growth of Water activity – (aw) level at or Salmonella, Vibrio, below 0.91 such as C. botulinum, some molds and some cured meat, yeasts like hams,and foods containing 55% sucrose or 12% NaCl B Packaging sliced When packaged with a controlled CO2 J.A., S.J. Mott, and N. Listeria – roast beef with atmosphere there is less than 1 log unit Penney. 1996. Growth of monocytogenes, controlled CO2 of growth when stored at 29F (1.5C) Aeromonas Listeria monocytogenes, and atmosphere for 1,000 hours (>41 days). and hydrophilia, Aeromonas hydrophila, (saturated) on Yersinia Yersinia enterocolitica vacuum and saturated Vacuum When vacuum packaged there is a 4 enterocolitica growth carbon dioxide controlled packaging sliced log growth when stored at 29F (1.5C) atmosphere-packaged sliced roast beef for 1,000 hours (>41 days). roast beef. Journal of Food Protection. 57 (3) 204-208. Packaging B Growth Packaging of roast Mesophiles and psychrotrophs grew – and/or mesophiles beef with and 1.5 log units over 21 days. Storage psychrotrophs controlled CO2 atmosphere (saturated)
Packaging and/or Storage B – Growth of Escherichia, Shigella,Proteus Klebsiella, Bacillus,and Clostridium perfringens, Water activity (aw) level at or below 0.95 such as some fresh meat, and cooked sausages, also foods containing approximately 40% sucrose or 7%NaCl These pathogens will be inhibited at or below these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. B – Growth of Salmonella, Vibrio, C. botulinum, some molds and yeasts Water activity (aw) level at or below 0.91 such as some cured meat, like hams,and foods containing 55% sucrose or 12% NaCl B – Listeria monocytogenes, Aeromonas hydrophilia, and Yersinia enterocolitica growth Packaging sliced roast beef with controlled CO2 atmosphere (saturated) When packaged with a controlled CO2 atmosphere there is less than 1 log unit of growth when stored at 29F (1.5C) for 1,000 hours (>41 days). J.A., S.J. Mott, and N. Penney. 1996. Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica on vacuum and saturated carbon dioxide controlled atmosphere-packaged sliced roast beef. Journal of Food Protection. 57 (3) 204-208. Vacuum packaging sliced roast beef When vacuum packaged there is a 4 log growth when stored at 29F (1.5C) for 1,000 hours (>41 days). Packaging and/or Storage B – Growth of mesophiles and psychrotrophs Packaging roast beef with controlled CO2 atmosphere (saturated) Mesophiles and psychrotrophs grew 1.5 log units over 21 days.
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