The effect of carbon monoxide on bacterial growth

Gee, David L.; Brown, W. Duane

doi:10.1016/0309-1740(81)90004-8

Cited by 45 publications

(23 citation statements)

References 12 publications

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“…Another important aspect is the ability of CO to enhance the fish fillet colour (Bjørlykke et al, 2011) and overall meat quality Gee and Brown, 1981;Hsieh et al, 1998;Mantilla et al, 2008). Fillets of Atlantic salmon, herring and mackerel, anesthetized by injection of CO in seawater, had a more persistent red colour value (a*) and did not develop the characteristic odour of rancid after 6 days of refrigerated storage in comparison with the groups not treated with CO (Concollato et al, Aquaculture 464 (2016) …”

Section: Introductionmentioning

confidence: 97%

Effects of stunning/slaughtering methods in rainbow trout (Oncorhynchus mykiss) from death until rigor mortis resolution

et al. 2016

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Section: Introductionmentioning

confidence: 97%

Effects of stunning/slaughtering methods in rainbow trout (Oncorhynchus mykiss) from death until rigor mortis resolution

et al. 2016

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“…Using CO in MAP can potentially extend the shelf life of fresh meat because it is selectively bacteriostatic for selected microbial populations. Gee and Brown (1980) reported that CO inhibited the growth rate of Escherichia coli by amounts proportional to the concentration of CO, delayed the growth in Achromobacter by extending the lag phase and inhibited the growth rate and extended the lag phase period in Pseudomonas fluorescens . However, it had no effect on the growth of Pseudomonas aeruginosa.…”

Section: Introductionmentioning

confidence: 99%

Effect of Carbon Monoxide and High Oxygen Modified Atmosphere Packaging (Map) on Quality Characteristics of Beef Strip Steaks

Stetzer

Wicklund

Paulson

et al. 2007

Journal of Muscle Foods

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Carbon monoxide (CO), recently approved as a modified atmosphere packaging (MAP) gas, has the potential to extend color shelf life in case‐ready beef. The objective was to determine how CO versus traditional high oxygen MAP treatments affect beef quality. Strip loins were enhanced with a commercial phosphate–salt solution. Steaks were cut, packaged in atmospheres containing either 0.4% CO/30% CO2/69.6% N2 (HiOx) or 80% O2/20% CO2 (HiOx), aged in the dark for 12 and 26 days, and placed in a lighted retail display case. Steaks were visually evaluated by trained panelists using a 7‐point color scale and a 5‐point surface sheen scale. On days 14 and 28, packages were opened, and steaks were cooked for consumer evaluation. Cooked steaks were cut through for internal cooked color evaluation. Results indicate that CO had no effect on flavor or acceptability and minimal effects on other characteristics, such as color, sheen and purge loss. If the CO environment provides microbiological stability through 28 days, it can be expected that the raw product appearance will not differ from steaks in traditional HiOx packaging. PRACTICAL APPLICATIONS To prevent surface browning, which occurs over time due to high oxygen environments, carbon monoxide (CO) can be used in modified atmosphere packaged (MAP) fresh beef because it binds very strongly to the meat pigment myoglobin, allowing it to maintain its bright red color and extending its shelf life. Strip loin steaks were packaged in high oxygen MAP or high oxygen plus CO packaging then evaluated by a panel of 100 consumers after 14 and 28 days of storage. CO had some effect on raw color, surface sheen and interior cooked color compared to the high oxygen atmosphere when steaks were evaluated after 14 days. CO had no effect on flavor or acceptability and only minimal effects on other characteristics. Use of this recently approved MAP gas can extend the color shelf life of beef.

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“…After 19 and 25 d of storage at 0°G, it was possible to observe this significant inhibitory effect (P < 0.001) on the development of B. thermosphacta in packaged turkey meat. Gee and Brown (1981) concluded that gas mixtures with GO had a selective effect on the type of microorganisms that grew in a mixture culture. Luño et al (2000) studied the influence of GO on beef under MAP with concentrations between 0.1 and 1% and obtained counts of 1 log cfu/cm for B. thermosphacta, whereas for GO concentrations of 0.1 and 0.25%, it was 2 log cfu/cm^.…”

Section: Microbial Development On Packaged Turkey Meatmentioning

confidence: 98%

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

Fraqueza¹,

Barreto²

2011

Poultry Science

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Gas mixtures with CO have been applied to beef and pork meat, but no data have been reported regarding their application to poultry meat. The aim of this study was to evaluate the effect of an anaerobic gas mixture with CO on the growth of spoilage flora, color, and lipid oxidation stability of turkey meat under modified atmosphere packaging (MAP) stored at 0°C. Sliced meat samples were individually packaged under aerobiosis (aerobic packaging) and in 4 different modified atmospheres containing different gas mixtures: MAP 1, 50% N(2) and 50% CO(2); MAP 2, 0.5% CO, 50% CO(2), and 49.5% N(2); MAP 3, 0.5% CO, 80% CO(2), and 19.5% N(2); and MAP 4, 100% N(2). All the samples were stored at 0 ± 1°C in the dark for 12 to 25 d. Meat samples packaged in aerobic packaging were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage, which was extended to 19 and 25 d when samples were under MAP. For meat packaged with MAP 3, the total mesophilic and psychrotrophic counts were significantly lower (P < 0.001) than those observed in condition MAP 1. The introduction of CO, added to a higher concentration of CO(2), inhibited microbial flora in general, with particular action on Brochothrix thermosphacta. In terms of microbial quality, the shelf life of turkey meat under the MAP study conditions was longer than that of meat in aerobic packaging (5 d): 12 d for mixture MAP 4, 19 d for MAP 1 and MAP 2, and 25 d for MAP 3. Only MAP 4 without CO(2) or CO prevented lipid oxidation of the meat. The presence of CO in anoxic gas mixtures with CO(2) for turkey meat under MAP was useful, giving the bright pink color preferred by consumers without leading to the appearance of undercooked meat.

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The effect of carbon monoxide on bacterial growth

Cited by 45 publications

References 12 publications

Effects of stunning/slaughtering methods in rainbow trout (Oncorhynchus mykiss) from death until rigor mortis resolution

Effects of stunning/slaughtering methods in rainbow trout (Oncorhynchus mykiss) from death until rigor mortis resolution

Effect of Carbon Monoxide and High Oxygen Modified Atmosphere Packaging (Map) on Quality Characteristics of Beef Strip Steaks

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

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