2013
DOI: 10.5897/ajmr2012.2412
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Growth characteristics of Escherichia coli O157:H7 on sliced meat at temperature abuse conditions

Abstract: This study investigated the growth and survival of Escherichia coli O157:H7 and aerobic bacteria (AB) in air (AP), vacuum (VP) and modified atmosphere packed (MAP) with sliced meat stored at 4, 6, 8 and 12°C. A slight reduction in the numbers of E. coli O157:H7 was observed after 21 days at 4°C in the VP and MAP sliced meat while significant (p0.05) growth of bacterium was observed with storage temperature increased from 6 to 12°C in all packed sliced meats. Growth of AB was observed during storage from 4 to … Show more

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