Survival and Growth of Meat Bacteria under Low Temperature Storage.
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- NAKAGAWA Hiroshi
- Tokyo Kenbikyoin Foundation
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- HOSHIKAWA Rie
- Tokyo Kenbikyoin Foundation
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- IWATA Tomoko
- Tokyo Kenbikyoin Foundation
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- ITOH Takeshi
- Tokyo Kenbikyoin Foundation
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- SAKAI Senzo
- Tokyo Kenbikyoin Foundation
Bibliographic Information
- Other Title
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- 食肉の保存温度と微生物の消長
- ショクニク ノ ホゾン オンド ト ビセイブツ ノ ショウチョウ
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Abstract
Fresh meat is a highly perishable product due to its biological composition, which frequently leads to foodborne diseases.<BR>This study focuses on aerobic bacteria counts of fresh meat during storage periods, and helped to determine dates of minimum durability.<BR>Cultures of 963 samples of fresh meat (beef, pork and chicken) were purchased from a retail shop.<BR>The Samples were kept in a refrigerator at 0°C, 4°C and 10°C for 1 to 2 weeks under normal aerobic packing conditions, and the aerobic bacteria countS of coliforms, Salmonella and psychrophilic bacteria were examined.<BR>The detected aerobic bacteria were incubated at 30°C and 35°C for 48 hours using standard plate count agar plates.<BR>The isolation of aerobic bacteria from samples was better at 30°C than at 35°C, and there were significant differences between the efficiency of the two cultures.<BR>As bacteria counts increased, the manifestations of spoilage (slime, odor, color, and flavor changes) were noticeable on meat when bacteria numbers reached about 107cfu/g.
Journal
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- Japanese Journal of Food Microbiology
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Japanese Journal of Food Microbiology 16 (2), 125-129, 1999
Japanese Society of Food Microbiology
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Keywords
Details 詳細情報について
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- CRID
- 1390001204426634752
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- NII Article ID
- 130004300410
- 10011068401
- 10030900149
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- NII Book ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- NDL BIB ID
- 4823772
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed