Bacteriology of Prepacked Pork with Reference to the Gas Composition within the Pack

Abstract

SUMMARY Bacteriological changes in pork stored at 16 and 2° under gas permeable and gas impermeable films and ‘aerobic’conditions have been studied. The concentrations of CO 2 , O 2 and N 2 in the atmosphere within the packs were also determined. The groups of bacteria isolated from prepacked pork were Pseudomonas‐Achromobacter spp., Kurthia spp., Microbacterium thermosphactum, Enterobacter‐Hafnia spp. and lactobacilli. Their importance is discussed in relation to storage temperature and gas composition within the packs.