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    Zur mikrobiologischen Qualitätskontrolle von aseptisch verpackten flüssig-pastösen Lebensmitteln mit einem pH-Wert > 4,5 (low acid aseptic products) (1998)

    Art
    Zeitschriftenartikel / wissenschaftlicher Beitrag
    Autoren
    Kleer, Josef (WE 8)
    Sinell, Hans-Jürgen (WE 8)
    Kuschfeldt, Dietrich
    Bartholomä, Alexandra (WE 8)
    Bianchi, Enzo
    Ruschke, Rainer
    Quelle
    Deutsche Lebensmittel-Rundschau : DLR; 94(1) — S. 1–9
    ISSN: 0012-0413
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    Tel.+49 30 838 62550 Fax.+49 30 838 46029
    email:lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    Sauce a la Carbonara and Sauce Hollandaise serving as a model for lowacid aseptic products were inoculated with salmonellae, S. aureus, C.sporogenes, C. perfringens as well as with moulds and bacteria that were isolated from the air of an aseptic filling and packaging chamber. Formation of blowers and growth of the inocula were registered. Following three weeks' storage at 20-22 degrees C, only a limited number ofpacks showed swelling and detectable organoleptic changes of the product itself whereas the rest of them always remained unaltered. Nevertheless, the pathogenic bacteria multiplied strongly. S. aureus despite of intense multiplication, produced no swelling at all. From the experimental conditions choosen here and for the products used in this study it can be concluded that total sampling is the only non destructive test of concern. The packages have to be held in quarantine for 3 weeks at 22 degrees C or 5 weeks at 15 degrees C respectively, and may notbe released unless each pack is inspected individually.