Microbiological, physico-chemical and organoleptic attributes of a countrytomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4 degrees C and 10 degrees C

The effect of initial head spaces of air and 5%CO2/95%N-2, on the microbial flora of tomato salad (Greek style) was studied at 4 degrees C and 10 degr ees C. The microbial flora of tomatoes comprised of lactic acid bacteria, p seudomonads and yeasts. Lactic acid bacteria were the predominant organisms in all samples. The pH dropped during the storage of country salad and thi s was more pronounced at 10 degrees C, The concentration of different organ ic acids such as lactic, acetic, formic and propionic increased in all samp les stored under modified atmosphere (MA) packaging conditions at both temp eratures. The spoilage of tomatoes stored under 5%CO2/95%N-2 was delayed, a s indicated by the changes in their texture, color and odor, compared with those samples stored under air. When country salad was inoculated with Salm onella enteritidis, the pathogen survived but did not grow regardless of th e packaging system used at both temperatures. (C) 2000 Elsevier Science Ltd . All rights reserved.