Modified-atmosphere packaged (MAP) foods have become increasingly more common in North America, as food manufacturers have attempted to meet consumer demands for fresh, refrigerated foods with extended shelf life. Although much information exists in the general area of MAP technology, research on the microbiological safety of these foods is still lacking. The great vulnerability of MAP foods from a safety standpoint is that with many modified atmospheres containing moderate to high levels of carbon dioxide, the aerobic spoilage organisms which usually warn consumers of spoilage are inhibited, while the growth of pathogens may be allowed or even stimulated. In the past, the major concerns have been the anaerobic pathogens, especially the psychrotrophic, nonproteolytic clostridia. However, because of the emergence of psychrotrophic pathogens such as Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica, new safety issues have been raised. This stems mainly from the fact that the extended shelf life of many MAP products may allow extra time for these pathogens to reach dangerously high levels in a food. This review focuses on the effects of MAP on the growth and survival of foodborne pathogens. Considered are the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni. The use of MAP in various food commodities such as beef, chicken, fish, and sandwiches is also discussed. Examples of various foods currently being packaged under MAP in North America are given, along with the specific atmospheres employed for the various food groups. Major safety concerns that still need to be addressed include the potential for growth and toxin production of Clostridium botulinum type E in MAP fish products, the growth of L. monocytogenes and A. hydrophila under modified atmospheres in various food commodities, and the enhanced survival of anaerobic spores and C. jejuni under certain gas atmospheres. Additional research with MAP foods is needed to ensure the microbiological safety of the numerous MAP products that will be available to the consumer in the next decade and beyond.

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Aims: To determine whether isolates of Listeria monocytogenes differ in their ability to adsorb and form bio®lms on a food-grade stainless steel surface. Methods and Results: Strains were assessed for their ability to adsorb to a test surface over a short time period. Although some differences in numbers of bound cells were found among the strains, there were no correlations between the degree of adsorption and either the serotype or source of the strain. The ability of each strain to form a bio®lm when grown with the test surface was also assessed. With the exception of a single strain, all strains adhered as single cells and did not form bio®lms. Signi®cant differences in adherence levels were found among strains. Strains demonstrating enhanced attachment produced extracellular ®brils, whereas those which adhered poorly did not. A single strain formed a bio®lm consisting of adhered single cells and aggregates of cells. Conclusions: Signi®cant differences were found in the ability of various L. monocytogenes strains to attach to a test surface. In monoculture, the majority of strains did not form bio®lms. Signi®cance and Impact of the Study: Differences in attachment and bio®lm formation among strains provide a basis to study these characteristics in L. monocytogenes.

A variety of wholesale and retail packaged vegetables and salads were inoculated with a mixture of strains of Listeria monocytogenes and incubated at 4 and 10 degrees C. Whole rutabagas, butternut squash, and onions, as well as packaged Caesar salad, carrots, coleslaw mix, and stir-fry vegetables were purchased from local supermarkets in the Ottawa area. L. monocytogenes population levels remained constant on all fresh-cut vegetables stored at 4 degrees C for 9 days, except for carrots and butternut squash: counts of cell numbers declined on carrots and increased on the butternut squash. Fresh-cut vegetables stored at 10 degrees C, however, supported good growth of L. monocytogenes on all vegetables tested, except for chopped carrots, where the population decreased approximately 2 log units over a 9-day storage period. As in the situation with the produce stored at 4 degrees C, butternut squash supported the highest rate of cell growth. In addition, Caesar salad and coleslaw mix were kept at 25 degrees C for 1 or 2 days before subsequent storage at 4 or 10 degrees C to stimulate extreme temperature-abuse conditions. In Caesar salad stored at 4 degrees C, by day 6 an initial 24- and 48-h temperature abuse at 25 degrees C led to a 1.21- and 2.55-log-unit population increase, respectively, over the control. Similar increases were observed on Caesar salads stored at 10 degrees C. Compared to Caesar salad, coleslaw mix temperature-abused at 25 degrees C and then stored at 4 degrees C supported slightly greater increases in the population of L. monocytogenes, i.e., a 3.22- and 3.83-log-unit increase over the control for the 1- and 2-day abused samples, respectively. Coleslaw mix samples temperature-abused and then stored at 10 degrees, however, only showed log unit increases of 1.75 and 1.94, respectively, compared to the controls. These results point to the importance of strict temperature control to prevent or reduce the growth of L. monocytogenes cells on fresh-cut vegetables.

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