A. Amanatidou et al., Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms, J APPL MICR, 86(3), 1999, pp. 429-438
The impact of a novel type of Modified Atmosphere (MA), referred to as high
O-2-MA, on micro-organisms associated with the spoilage of minimally-proce
ssed vegetables was studied. Pure cultures of Pseudomonas fluorescens, Ente
robacter agglomerans, Aureobacterium strain 27, Candida guilliermondii, C.
sake, Salmonella typhimurium, Salm. enteritidis, Escherichia coli, Listeria
monocytogenes, Leuconostoc mesenteroides var. mesenteroirdes, Lactobacillu
s plantarum and Lactococcus lactis were cultured on an agar-surface model s
ystem and incubated at 8 degrees C under an atmosphere composed of O-2 (80
Or 90%, balanced with N-2), CO2 (10 Or 20%, balanced with N-2), Or a combin
ation of both gases. In general, exposure to high O-2 alone did not inhibit
microbial growth strongly, while CO2 alone reduced growth to some extent i
n most cases. Consistently strong inhibition was observed only when the two
gases were used in combination. With minimally-processed vegetables, where
CO2 levels of around 20% or above cannot be used because of physiological
damage to the produce, the combined treatment of high O-2 and 10-20% CO2 ma
y provide adequate suppression of microbial growth, allowing a safe, prolon
ged shelf-life.