Distribution packaging method and storage time effects on the microbiological characteristics and incidence of the pathogens Listeria monocytogenes and Salmonella in pork

M. F. Miller, M. A. Carr, A. R. Schluter, D. K. Jones, M. K. Meade, C. B. Ramsey

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Microbiological and yield characteristics were determined on bone-in pork loins and Boston butts (n = 65 each) that were selected from a commercial facility and subjected to one of three packaging treatments: (1) paper wrapped, (2) modified atmosphere packaging (66% O, 2.26% CO2 and 8% N2), and (3) vacuum packaging. Cuts were stored up to 21 days at 0 ± 2C for yield characteristics and an added 28 and 35 days for microbiological characteristics. Treatment and storage effects on the incidence of the pathogens Listeria monocytogenes, Salmonella and numbers of aerobic bacteria, lactic acid bacteria and coliforms were determined. The amount of purge was variable (100 to 500 g) among packaging treatments. The vacuum packaged and modified atmosphere packed pork loins and butts had lower aerobic plate counts (P < .05) compared with the paper wrapped loins and butts. The numbers of Listeria species decreased at a greater rate for the vacuum packaged and modified atmospheric packaged pork loins compared with the paper wrapped loins. No Salmonella were found on meat from any packaging treatment or storage time. The microbial quality of pork loins and butts can be improved by using vacuum packaging compared with paper wrapping or modified atmosphere packaging.

Original languageEnglish
Pages (from-to)413-422
Number of pages10
JournalJournal of Food Quality
Volume19
Issue number5
DOIs
StatePublished - Oct 1996

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