Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products

2019 ◽  
Vol 82 (8) ◽  
pp. 1423-1432
Author(s):  
SHIYU CAI ◽  
RANDY W. WOROBO ◽  
ABIGAIL B. SNYDER
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Physical Damage ◽  
Product Systems ◽  
Fresh Cut ◽  
Fail Safe ◽  
Spinach Leaves

ABSTRACT Psychrotolerant growth of Listeria monocytogenes in ready-to-eat (RTE) foods increases the risk to food safety, particularly when spoilage does not occur prior to L. monocytogenes growth of >1 log CFU/g. The purpose of this study was to evaluate the relative rates of quality deterioration and L. monocytogenes growth in six product systems (tomatoes, apples, fresh-cut cantaloupe, fresh-cut lettuce, baby spinach, and commercially processed turkey slices) under various conditions of refrigeration temperatures, atmospheres, and quality. Cantaloupe and spinach leaves supported >1 log CFU/g growth of L. monocytogenes before product spoilage at both 4 and 9°C. In some cases, conditions that improved microbial quality by extending shelf life also allowed L. monocytogenes growth of >1 log CFU/g before deterioration due to microbial spoilage. For example, storage with modified atmosphere packaging enhanced L. monocytogenes growth relative to spoilage microbiota in lettuce leaves (1.0-log increase 7 days before spoilage). In contrast, the use of secondary quality produce (i.e., apples, tomatoes, and lettuce with physical damage) reduced shelf life and, consequently, limited the time for L. monocytogenes proliferation. Therefore, spoilage cannot be considered a fail-safe indicator or proxy for limitation of shelf life across refrigerated RTE products.

scholarly journals High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

scholarly journals Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging

HortScience ◽  
2012 ◽  
Vol 47 (8) ◽  
pp. 1113-1116 ◽  
Author(s):  
M. Helena Gomes ◽  
Randolph M. Beaudry ◽  
Domingos P.F. Almeida
Keyword(s):  
Steady State ◽  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Fundamental Information ◽  
Respiratory Behavior ◽  
Fresh Cut

The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were measured and respiratory quotient calculated once steady-state O2 and CO2 partial pressures were achieved inside the packages. O2 uptake increased with temperature and O2 partial pressure (pO2 pkg), according to a Michaelis-Menten kinetics described by = [( × pO2 pkg)/( + pO2 pkg)]. Respiratory parameters were modeled as an exponential function of temperature: = {[1.34 × 10−17 × e(0.131 × T) × pO2 pkg]/[1.15 × 10−24 × e(0.193 × T) + pO2 pkg]} (R2 = 0.95), Q10 = 3.7, and Ea = 84 kJ·mol−1. A good fit to the experimental data was also obtained considering as constant: RO2 = {[4.36 × 10−14 × e(0.102 × T) × pO2 pkg]/[0.358 + pO2 pkg]} (R2 = 0.93), Q10 = 2.8, and Ea = 66 kJ·mol−1. These results provide fundamental information to predict package permeability and steady-state pO2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of pO2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O2 levels.

scholarly journals The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

10.5219/1530 ◽  
2021 ◽  
Vol 15 ◽  
pp. 83-94
Author(s):  
Özlem Kizilirmak Esmer ◽  
Erinç Koçak ◽  
Aslı Şahiner ◽  
Can Türksever ◽  
Pinar Akin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Polymeric Materials ◽  
Packaging Material ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging Design ◽  
High Respiration Rate ◽  
Fresh Cut

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

scholarly journals The Anaerobic Compensation Point for Fresh-cut Watermelon and Implications for Postprocess Handling

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 562-566 ◽  
Author(s):  
Jorge M. Fonseca ◽  
James W. Rushing ◽  
Robert F. Testin
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Oxygen Depletion ◽  
Compensation Point ◽  
Modified Atmosphere ◽  
System Method ◽  
Limited Applicability ◽  
Fresh Cut ◽  
Elevated Rate ◽  
Increasing Temperature

The influence of temperature and O2 concentration on respiration and shelf life of fresh-cut watermelon was investigated. Product stored at selected temperatures from 1 to 30 °C showed increasing respiration and reduced shelf life with increasing temperature. Oxygen depletion and CO2 evolution were measured using a closed system method and rates of O2 consumption and CO2 production were computed. A mathematical model found to predict the CO2 production as function of temperature and O2 showed an elevated rate of CO2 production at about 14% O2 or lower. A modified atmosphere trial that compared product stored at 7 to 9 °C in air with product at either 14% or 8% O2 revealed increased respiration in the latter treatments, suggesting a relatively high anaerobic compensation point (ACP) at >14% O2. Our results suggest limited applicability of modified atmosphere packaging (MAP) for this product. Fresh-cut watermelon had extended shelf life and reduced respiration rate when stored at 1 to 3 °C and in >14% O2 atmospheres.

scholarly journals Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2323
Author(s):  
Carla Barbosa ◽  
Thelma B. Machado ◽  
Manuel Rui Alves ◽  
Maria Beatriz P. P. Oliveira
Keyword(s):  
Food Security ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Small Variation ◽  
Carotenoid Content ◽  
Modified Atmosphere ◽  
Bell Peppers ◽  
Fresh Cut

The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.

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