MICROBIOLOGY OF MINIMALLY PROCESSED, MODIFIED-ATMOSPHERE PACKAGED CHICORY ENDIVE

Modified-atmosphere packaging (MAP) and subsequent storage at refriger ation temperature has been developed over the last decade as an adequa te technique to prolong high quality shelf-life of minimally processed vegetables. The MAP system employed should be carefully tailored to t he physiological and microbiological characteristics of the product in order to achieve good quality, safe products, In the current investig ation, controlled atmosphere conditions were employed that mimicked th e packaging of fresh cut chicory endive under modified atmospheres in order to establish the microbiological characteristics. It was found t hat the modified-atmosphere conditions that were favourable for produc t quality, retarded growth of spoilage micro-organisms during storage at low temperature. Growth of the psychrotrophic pathogen Listeria mon ocytogenes, inoculated on the product, was not inhibited. The extent t o which the pathogen grew depended on its initial number, type of chic ory endive and size of the population of competitive spoilage microflo ra. Reducing the initial microbial load by disinfection could minimize microbial spoilage and improve the safety status of the product. Howe ver, L. monocytogenes grew better on disinfected produce than on non-d isinfected or water-rinsed produce, indicating the practical importanc e of avoiding recontamination after disinfection.