9-2 |
Survival of pathogens in relation to packaging technologies |
F. J. PAGOTTO and J. M. Farber. Bureau of Microbial Hazards, Food Directorate, Health Products and Food Branch, Health Canada, Postal Locator 2204A2, Ottawa, ON K1A 0L2, Canada Consumer preference for food products that are safer, fresher, minimally-processed and tastier continue to increase. Modified atmosphere packaging (MAP) and vacuum technologies can extend the shelf-life of many different foods. However, there can be an increased risk for pathogen survival and growth in these products. Of particular concern are the psychrotrophic pathogens such as Listeria monocytogenes and the non-proteolytic group of Clostridium botulinum. The survival and growth of various mesophilic and psychrotrophic pathogens in MAP and sous-vide products will be discussed, with particular reference to some of the newer packaging technologies.
Session 9, Survival of pathogenic microorganisms in hostile environments
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