Microbiological Condition of Broilers as Influenced by Vacuum and Carbon Dioxide in Bulk Shipping Packs

Abstract

Bulk vacuum-gas packs of broilers were examined microbiologically and organoleptically in tests to determine effects of storage temperature, film permeability, carbon dioxide level and vacuum level on acceptability and shelf-life of fresh-processed poultry. Total aerobic bacterial counts and off-odor development were determined after 5-18 days of storage in bulk packs and again after 2-7 more days of storage in a retail case. Significantly lower microbial counts and extended shelf-life were found when storage was at 2°C instead of 5"C, after 12 days storage when low permeable packaging film was used instead of high permeable film and after 15 days of storage when 65% CO, was used instead of 20% CO,. No significant difference in microbial counts was found when a pinhole was made to simulate leaking or torn bulk packs. Gram stains of bacteria from total plate counts and type of off-odor observed indicate spoilage of vacuum-gas packaged broilers was caused by different bacteria than spoilage of ice-packed broilers.

Influence of Modified Atmosphere Packaging on Shelf‐life of Chicken Carcasses Under Refrigerated Storage Conditions

“…These observations are consistent with those reported by Baker et al (1985); who found that after 7 days storage of chicken tissue at 2C, 20% CO, was as effective as higher C02 levels in inhibiting bacteria, whereas after 28 days, 80% CO, was needed to keep the microbial load below log,, 8.0ig. In general, data reported here are in agreement with those reported by other investigators, who found that lactobacilli were predominant under MAP conditions, whereas Pseudomoms were the prevailing organisms responsible for the spoilage of poultry meat during storage in air atmosphere (Bailey et al 1979;Robach 1979;Beyer and Sinell 1981;Dainty et al 1983;Mcmeekin et al 1984;Elliot et al 1985;Studer et u1. 1988;Zeitoun and Debevere 1992).…”

Elevated Carbon Dioxide Atmospheres for Packaging Poultry

“…Several investigators have reported that the use of modified atmospheres containing elevated carbon dioxide (C0 2 ) concentrations can extend the shelf-life of fresh foods such as fish (Banks et al, 1980;Lannelongue et al, 1982;Parkin and Brown, 1983;Ogrydziak and Brown, 1982), pork (Spahl et al, 1981;Gardner et al, 1967;Christopher et al, 1980), beef (Hanna et al, 1981), lamb (Newton et al, 1977), and poultry (Jurdi et al, 1980;Wabeck et al, 1968;Sander and Soo, 1978;Gardner et al, 1977;Bailey et al, 1979a). The use of C0 2 in meat preservation has been recently reviewed (Wolfe, 1980;Finne, 1982;Silliker and Wolfe, 1980).…”

“…For example, Wabeck et al (1968) tested 10 and 20% C0 2 (balance air) and found 20% more effective than 10%, but they did not test higher C0 2 levels. Bailey et al (1979a) compared 65% C0 2 to 20% and found 65% more effective. Jurdi et al (1980) tested mechanically deboned chicken meat for physical as well as microbiological parameters after storage under 100% C0 2 , 30% C0 2 , 100% N 2 , and air.…”

Review: Application of science and technology to poultry meat processing

“…For instance, holding chickens at 2°C resulted in a 2 day extension of shelf life when compared with storage at soc (Bailey et al, 1979).…”