Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System

Abstract

The effects of potassium sorbate combined with vacuum or carbon dioxide modified atmosphere packaging on natural poultry spoilage flora were examined. Fresh chicken thighs were dipped into either 2.5% potassium sorbate solution or distilled water, adjusted to pH 6.0 and packaged on trays in Nylon/Plexar/Surlyn bags. Atmospheres of either air, vacuum or 100% CO2 were created in the packages which were then stored at 10 2 1°C for 10 days. Changes in aerobic plate counts, lactic acid bacteria and pseudomonads were monitored. The combination of CO, packaging and sorbate treatment provided the most effective inhibitory system against the poultry spoilage organisms, especially Pseudomonas species, without creating a selective enviroriment for the growth of lactic acid bacteria and premature souring of the product. The shelf life of the sorbate/COz samples was extended 3 days over the control/air samples at 10°C.

Influence of Modified Atmosphere Packaging on Shelf‐life of Chicken Carcasses Under Refrigerated Storage Conditions

“…These observations are consistent with those reported by Baker et al (1985); who found that after 7 days storage of chicken tissue at 2C, 20% CO, was as effective as higher C02 levels in inhibiting bacteria, whereas after 28 days, 80% CO, was needed to keep the microbial load below log,, 8.0ig. In general, data reported here are in agreement with those reported by other investigators, who found that lactobacilli were predominant under MAP conditions, whereas Pseudomoms were the prevailing organisms responsible for the spoilage of poultry meat during storage in air atmosphere (Bailey et al 1979;Robach 1979;Beyer and Sinell 1981;Dainty et al 1983;Mcmeekin et al 1984;Elliot et al 1985;Studer et u1. 1988;Zeitoun and Debevere 1992).…”

Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry

“…Thus, 9 log cfu/g corresponded to 8.16 log cfu/cm 2 . Other authors have reported spoilage odors in poultry when counts approached 7-8 cfu/cm 2 (Barnes, 1976;Elliot et al, 1985;Studer, Schmidt, Gallo, & Schmidt, 1988).…”

“…Furthermore, its greater solubility extends the use of sorbate to solutions appropriate for dipping and spraying (Thomas, 2000). Potassium sorbate has been extensively investigated as an antimicrobial agent for use in meat including poultry to extend its shelf life and inhibit the growth of pathogens such as Salmonella or Staphylococcus aureus (Ahmed et al, 2003;Elliot, Tomlins, & Gray, 1985;Robach & Sofos, 1982;To & Robach, 1980). Moreover, eVective concentrations do not aVect sensory characteristics of poultry (Cunningham, 1979).…”

Antagonistic Intestinal Microflora Produces Antimicrobial Substance Inhibitory to Pseudomonas Species and Other Spoilage Organisms

“…Pseudomonas species are considered the main spoilage microorganisms of refrigerated (1 to 4 °C) poultry meat under aerobic condition (Arnaut‐Rollier and others 1999; Mead 2004). They are also the primary bacteria population found on spoiled refrigerated meat and poultry flesh during storage in air (Elliott and others 1985; Russell and others 1996). Metabolically, the spoilage Pseudomonas species have relatively extensive oxidative capabilities and can readily utilize a variety of soluble, low molecular weight nitrogenous compounds as an energy source (ASM, 2007).…”