Influence of Temperature and Gas Permeability of Packaging Film on Development and Composition of Microbial Flora in Vacuum-Packed Bologna-Type Sausage

Abstract

Studies were done on the influence of gas permeability of packaging film on microflora of vacuum-packed Bologna-type sausage at three storage temperatures, i.e., 2, 5 and 10°C. Greatest development of total aerobic plate count and Brochothrix thermosphacta was observed in film having the highest permeability. The packaging film influenced the maximum counts and growth rates of organisms. Growth of both gram-positive cocci and yeast were stimulated in packages having the greatest permeabilities, whereas the opposite occurred for the lactic acid bacteria. Large numbers of gram-negative bacteria were found in all series. These consisted of Enterobacteriaceae, Moraxella/Moraxella-like bacteria and atypical Vibrio. Only Enterobacteriaceae were highly influenced by the nature of the packaging film. Organoleptic analyses showed a clear association among odor, the development of microflora and the gas permeability of packaging film.