COMPARISON OF AEROBIC AND ANAEROBIC METHODS FOR THE MICROBIOLOGICAL MONITORING OF CHILLED PACKAGED MEAT DURING STORAGE

Aerobic and anaerobic plate counts were compared for routine monitorin g of the microflora, dominated by lactic acid bacteria, developing- on vacuum- and carbon dioxide-packaged raw meat during chilled storage. No statistical differences were observed between aerobic and anaerobic enumerations, made on plate count and blood agar plates, of the micro flora developing on beef striploins packaged under vacuum or carbon di oxide during 14 weeks' storage at 0 degrees C. With both techniques th e spoilage microflora development differed between the two packaging r egimes. The results indicate that there is no necessity for aerobic pl ate counts to be replaced by anaerobic plate counts in the routine mic robiological examination of the spoilage microflora developing on chil led meats packaged under anoxic modified atmospheres.