Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products

Growth of Aeromonas hydrophila was investigated in modified-atmosphere-pack ed cooked meat products by developing predictive models. Modified brain-hea rt infusion (BHI) was shown to be suitable as a simulation medium for cooke d meat products. Predictive models were developed for the growth parameters (maximum specific growth rate and lag phase) of A. hydrophila in modified BHI as a faction of temperature, water activity and concentration of dissol ved carbon dioxide. The growth of A. hydrophila was compared with the growt h of the Specific Spoilage Organism (SSO) for cooked meat products Lactobac illus sake, to determine possible risk areas for A. hydrophila in modified atmosphere-packed cooked meat products. Aeromonas hydrophila was shown to m ultiply very rapidly at refrigerated temperatures The developed models clea rly demonstrated however that proliferation of A. hydrophila could be preve nted by the use of carbon dioxide in the package atmosphere in combination with a decreased water activity (< 0.985). Gas-packed cured cooked meat pro ducts will not sustain the growth of A. hydrophila when kept at refrigerate d temperatures ( < 7 degrees C). (C) 2000 Academic Press.