Microbiological safety of shelf-stable meat products prepared by employing hurdle technology

Safe and shelf-stable natural casing using hurdle technology

“…Growth of mold in IM foods having water activity above 0.75 has been reported (Labuza, Cassil, & Sinskey, 1972). We have also reported mold growth in IM mutton kababs (having water activity 0.85 ± 0.02) when stored at ambient temperature (Chawla & Chander, 2004).…”

“…do not produce enterotoxin (Leistner, 1992). These presumptions were confirmed by inoculated pack studies using C. sporogenes and S. aureus (Chawla & Chander, 2004). In the present study we report a process for the preparation of safe and shelf-stable lamb casing using a combination of reduced water activity and gamma-irradiation treatment.…”

“…S. aureus was able to grow at water activity higher than 0.90 in mutton kababs (Kanatt et al, 2002) as well as in traditional Korean semi-dried seafood Kwamegi (Chawla et al, 2003). However, it failed to multiply when water activity was less than 0.85 (Chawla & Chander, 2004). The spore counts of the samples remained constant during storage.…”

“…Baird Parker agar, sodium sulphite polymixin sulphadiazine (SPS) agar, violet red bile agar and potato dextrose agar (PDA) were respectively used for determination of Staphylococcus, spores of sulphite reducing clostridia, coliforms and molds. (Chawla & Chander, 2004;Kanatt et al, 2002). Plates other than PDA were incubated at 37°C for 48 h. PDA plates were incubated at ambient temperature for 7 days.…”

Comparison of Microbiological Quality of Ready-to-Eat Delicatessen Product With Respect to Storage Temperature

“…, 2000). Mold growth has been observed in foods having a awaw greater than 0.75 In mutton kababs having awaw of 0.85 mold growth was observed when stored at ambient temperature (Chawla and Chander, 2004). …”