Controlling blown pack spoilage using anti-microbial packaging

Thumbnail Image
3689.pdf(740.07 KB)
Published Version
Reid, Rachael
Tyuftin, Andrey A.
Kerry, Joseph P.
Fanning, Séamus
Whyte, Paul
Bolton, Declan
Journal Title
Journal ISSN
Volume Title
Published Version
Research Projects
Organizational Units
Journal Issue
Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 degrees C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals.
Blown pack spoilage , C. estertheticum , Antimicrobials , Gelatine films , Edible coatings , Active food packaging , Escherichia coli O157/H7 , Antibacterial properties , Clostridium gasigenes , Essential oils , Caprylic acid , Beef , Growth , Films , Inactivation , Algidicarnis
Reid, R., Bolton, D., Tiuftin, A., Kerry, J., Fanning, S. and Whyte, P. (2017) 'Controlling blown pack spoilage using anti-microbial packaging', Foods, 6(8), 67 (8pp). doi: 10.3390/foods6080067
Link to publisher’s version