Abstract
The effect of thawing at 4oC or ambient temperature (~20oC) on the indigenous microflora of commercial regular salt (0.6-1.3% w/w) frozen ready meals was investigated. In a separate trial, the microbial quality of regular salt frozen ready meals was compared with reformulated reduced salt (0.2-0.54%, w/w) counterparts stored at 4oC, 10oC or ambient temperature over 8 days. All samples were analysed for psychrophilic, mesophilic, thermophilic and sporeforming bacteria, Pseudomonas, Staphylococcus and for the presence of Listeria species. During storage, psychrophiles, mesophiles, coliforms, Pseudomonas, sporeformers and Listeria were detected in the commercial regular salt ready meals while mesophiles, thermophiles, coliforms and Pseudomonas were detected in the reduced salt counterparts. Levels of mesophilic bacteria ranged from ~3-4 log10 in commercial regular salt meals and ~2-5 log10 in experimental lower salt meals. Overall, a substantial reduction in salt content (50 – 66%) did not appear to adversely impact on the microbial quality of the reduced salt meals.
Highlights
Composite consumer foods which do not require significant further processing other than re-heating or completion of a cooking process are designated as ready-to-eat meals by the Food Safety Authority of Ireland (FSAI, 2001)
Salt content of commercial regular salt meals ranged from 0.66% to 1.13% and in experimental reduced salt meals ranged from 0.20% to 0.54%
Growth was not detected on PCA plates incubated at 4o C or 55oC for any of commercial regular salt meals when defrosted over 24 hours at 4oC or at ambient temperature
Summary
Composite consumer foods which do not require significant further processing other than re-heating or completion of a cooking process are designated as ready-to-eat meals by the Food Safety Authority of Ireland (FSAI, 2001). In terms of public health issues, excess dietary salt intake has been associated with consumption of foods containing high levels of non-discretionary salt or salt which has added during processing and outside of the control of the consumer Processed foods such as frozen ready meals may contribute up to 70-80% of an excess dietary salt intake. In Ireland, CVD is the most common cause of death according to the Irish Heart Foundation (Central Statistics Office, 2002; Durack et al, 2008) It is recommended by public health agencies that adults reduce their daily salt intake to a target of 6g (FSAI, 2003; Scientific Advisory Committee on Nutrition, 2003). Following a reduction in aw, bacterial cells experience osmotic shock and plasmolysis and in order to resume growth, aw must return to values which allow cells to recover (Davidson, 1997)
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