Effect of modified atmosphere packaging on the microbial development and visible shelf life of a mayonnaise‐based vegetable salad

Buick, Robert K.; Damoglou, A.P.

doi:10.1002/jsfa.2740460312

Cited by 24 publications

(13 citation statements)

References 8 publications

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“…All these examples suggest that Y. lipolytica may be a regular, although probably minor, component of food microbiota. Despite the fact that, next to the examples for cheese and meat already mentioned, there are also reports suggesting that Y. lipolytica might be involved in spoilage of butter (Lin & Fung, 1987;Rodrigues Paula et al, 1988), margarine (Castañon-Vélez & Leal, 1973), yoghurt (Liu & Tsao, 2009;Rodrigues & Pais, 2000), mayonnaise-based salad (Buick & Damoglou, 1989), as well as fish and seafood (for overviews, see Fleet, 1992;Deak & Beuchat, 1996;Oh et al, 1998), it is important to stress that in all these cases, spoilage was exclusively related to taste or appearance. In no single case was there any evidence of food poisoning or of another health hazard related to Y. lipolytica (Lin & Fung, 1987;Peppler, 1977).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

373

288

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Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

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Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

373

288

View full text Add to dashboard Cite

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“…Heat treatment, before or after packaging, also extends shelf-life but has an adverse effect on texture (6). Atmospheres containing CO 2 , coupled with high barrier packaging, are effective in inhibiting psychotrophic organisms, particularly Gram-negative ones, in a broad range of refrigerated products (7,8). CO 2 in its dissolved form, rather than in the gaseous one, acts as the microstatic agent (9).…”

Section: Introductionmentioning

confidence: 99%

Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging

Mannheim

Soffer

1996

LWT - Food Science and Technology

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“…The effectiveness of CO 2 in inhibiting mold growth is well known, and CO 2 gas is widely used in modified atmosphere packaging for maintaining quality and extending shelf life of bakery and pasta products, which are susceptible to mold spoilage (Seiler 1989; Jones 1994; Benoualid and Bassfeld 1996). A high CO 2 concentration is also effective in extending the shelf life of food products that are labile to yeast growth (Buick and Damoglou 1989; Lim et al. 2002).…”

Section: Resultsmentioning

confidence: 99%

Identification of Hurdles for Improving Storage Stability of Braised Kidney Beans, a Korean Seasoned Side Dish

Lee

Lyu³

et al. 2009

Journal of Food Processing and Preservation

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The aim of this study was to identify factors affecting the preservation of braised kidney beans, a traditional Korean side dish, to extend its shelf life. The effects of ingredient formulation, refrigerated storage and modified atmosphere packaging on storage stability and/or sensory quality were examined. Count of yeast/mold was selected as a primary quality index from the storage test at 10C. A formulation was found in cooked kidney beans, sugar, soy sauce and corn syrup to provide the retarded microbial growth and affordable sensory quality. The temperature dependence value (Q10) for the shelf life of the stretch‐wrapped product was 2.0 for temperatures of 5 to 20C. Modified atmosphere packaging (60% CO2/40% N2 or 100% CO2) extended the shelf life at 10C by 500% (to 36 days) compared to air packaging (6 days) based on criteria of yeast/mold growth. Equations for estimating microbial spoilage and shelf life were derived as function of temperature. PRACTICAL APPLICATIONS Microbial growth retardation by ingredient formulation change, chilled storage and high CO2 modified atmosphere packaging is useful to design the processing, packaging and distribution of the Korean side dish product. Quality change kinetics of yeast/mold growth established can be used for determining shelf life of the product under different storage temperature conditions. Through the scale‐up procedure, the knowledge found in this study will be useful for the industrial processing and storage of the seasoned side dishes.

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Effect of modified atmosphere packaging on the microbial development and visible shelf life of a mayonnaise‐based vegetable salad

Abstract: ABSTRACT

Cited by 24 publications

References 8 publications

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging

Identification of Hurdles for Improving Storage Stability of Braised Kidney Beans, a Korean Seasoned Side Dish

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