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

dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Tassou, C	en
dc.contributor.author	Kakiomenou, K	en
dc.contributor.author	Nychas, GJE	en
dc.date.accessioned	2014-06-06T06:44:06Z
dc.date.available	2014-06-06T06:44:06Z
dc.date.issued	2000	en
dc.identifier.issn	0956-7135	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1688
dc.subject	tomato salad	en
dc.subject	modified atmospheres	en
dc.subject	microbial metabolites	en
dc.subject	chemical indices	en
dc.subject	organic acids	en
dc.subject	Salmonella enteritidis	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	ESCHERICHIA-COLI O157-H7	en
dc.subject.other	SURVIVAL	en
dc.subject.other	GROWTH	en
dc.subject.other	VEGETABLES	en
dc.subject.other	BACTERIA	en
dc.title	Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4 degrees C and 10 degrees C	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	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 degrees C. The microbial flora of tomatoes comprised of lactic acid bacteria, pseudomonads and yeasts. Lactic acid bacteria were the predominant organisms in all samples. The pH dropped during the storage of country salad and this was more pronounced at 10 degrees C, The concentration of different organic acids such as lactic, acetic, formic and propionic increased in all samples stored under modified atmosphere (MA) packaging conditions at both temperatures. The spoilage of tomatoes stored under 5%CO2/95%N-2 was delayed, as indicated by the changes in their texture, color and odor, compared with those samples stored under air. When country salad was inoculated with Salmonella enteritidis, the pathogen survived but did not grow regardless of the packaging system used at both temperatures. (C) 2000 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	FOOD CONTROL	en
dc.identifier.issue	2	en
dc.identifier.volume	11	en
dc.identifier.isi	ISI:000085489500006	en
dc.identifier.spage	131	en
dc.identifier.epage	135	en