Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products

Abstract

Growth of Aeromonas hydrophila was investigated in modified-atmosphere-packed cooked meat products by developing predictive models. Modified brain–heart infusion (BHI) was shown to be suitable as a simulation medium for cooked meat products. Predictive models were developed for the growth parameters (maximum specific growth rate and lag phase) of A. hydrophila in modified BHI as a function of temperature, water activity and concentration of dissolved carbon dioxide. The growth of A. hydrophila was compared with the growth of the Specific Spoilage Organism (SSO) for cooked meat products Lactobacillus sake, to determine possible risk areas for A. hydrophila in modified atmosphere-packed cooked meat products. Aeromonas hydrophila was shown to multiply very rapidly at refrigerated temperatures. The developed models clearly demonstrated however that proliferation of A. hydrophila could be prevented by the use of carbon dioxide in the package atmosphere in combination with a decreased water activity (<0·985). Gas-packed cured cooked meat products will not sustain the growth of A. hydrophila when kept at refrigerated temperatures (<7°C).