Growth of Selected Food Spoilage and Pathogenic Bacteria under Modified Atmosphere

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  • Kimura Bon
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Murakami Masatada
    Department of Food Science and Technology, National Fisheries University
  • Fujii Tateo
    Department of Food Science and Technology, Tokyo University of Fisheries

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  • Growth of Selected Food Spoilage and Pa

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The effects of carbon dioxide on the growth of food spoilage and pathogenic bacteria, Pseudomonas aeruginosa, P. fluorescens, Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus, nonagglutinating (NAG) vibrio, Staphylococcus aureus, Bacillus cereus, B. subtilis, B. macerans, B. licheniformis, Weissella (Lactobacillus) viridescens, Enterococcus faecalis, and Clostridium perfringens were investigated on solid media at 30°C. Growth of the bacteria on the surface of Plate Count Agar (PCA) packaged with different concentrations of carbon dioxide (0, 20, 40, 60, 80, 100% in N2 gas) was evaluated after 24h incubation at 30°C. Growth of P. aeruginosa, P. fluorescens, E. coli, S. typhimurium, V. parahaemolyticus, NAG vibrio, and S. aureus was inhibited by carbon dioxide in proportion to the increase in the ratio of carbon dioxide in N2 gas mixtures. Particularly, a significant growth inhibition was observed for two species of Pseudomonas, S. aureus, and NAG vibrio. Growth of 4 species of Bacillus (B. cereus, B. subtilis, B. macerans, B. licheniformis) was not inhibited by carbon dioxide. Growth of 2 species of lactic acid bacteria (W. viridescens, E. faecalis) and a species of obligate anaerobic clostridia (C. perfringens) was stimulated by CO2.

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