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Influence of Packaging Methods and Storage Conditions on Recovery of Inoculated Foodborne Pathogens in Home-Delivered Meals  

Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University)
Ryu, Si-Hyun (Department of Food and Nutrition, Sungshin Women's University)
Park, Seog-Gee (Seoul Metropolitan Government Health and Environment Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 429-435 More about this Journal
Abstract
The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.
Keywords
packaging method; storage condition; foodborne pathogens; multiplication pattern; home-delivered meals;
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