The Effect of Film Permeability on the Storage Life and Microbiology of Vacuum-packed meat

Joints of beef were stored in packaging films with oxygen permeabilities ranging from 0–920 ml/m²24 h/atm at 25 °C and 100% r.h. The storage life of the 'vacuum-packaged' meat, as assessed by discolouration and the development of putrefactive odours, was inversely related to film permeability; the best results were obtained with meat which received 'zero oxygen' treatment. The growth rates and final counts of Pseudomonas spp. increased with increasing film permeability; the storage life of the meat corresponded with the time taken for the counts of the organism to reach ca. 10⁶/cm² for putrefactive odours to be produced. Although their growth rate was unaffected, the final counts of Brochothrix thermosphacta also increased with increasing film permeability. These results are discussed in terms of the influence of film permeability on the inhibitory effects of Lactobacillus spp., whose numbers were unaffected by the permeability of the film used, and the substrates in the meat available to the bacteria.     

Microbiology of flours

All flours contain a microbial population consisting of fungi and bacteria. This population varies greatly in numbers, but the flora is rather constant in the types of microorganisms present.     

Microbiology of Drycleaning

An appreciable number of bacteria on contaminated fabric survived modern drycleaning procedures. Various stages in the process, especially steam pressing, reduced the total number of bacteria, but viable organisms were found on certain areas of garments even after pressing. A significant number of bacteria were redeposited on clean fabric during the washing of ordinary soiled garments in drycleaning units. These bacteria included gram-positive cocci, diphtheroid bacilli, and gram-positive sporeformers. Gram-negative bacilli were seldom found, although some gram-negative bacilli survived drycleaning. The redeposited organisms apparently came mainly from other garments in the same loads, as few bacteria were isolated from the filtered solvent used for washing. The number of bacteria in the drycleaning washwheel was highest shortly after the beginning of the wash, and decreased, with the exchange of solvent in the wheel, to a low level at the end. Although it appears that in most cases several factors combine to reduce to a low level the numbers of bacteria on articles cleaned in a well-operated drycleaning plant, it would seem that under certain conditions pathogenic microorganisms could be disseminated by drycleaning.     

Microbiology of Drycleaning

An appreciable number of bacteria on contaminated fabric survived modern drycleaning procedures. Various stages in the process, especially steam pressing, reduced the total number of bacteria, but viable organisms were found on certain areas of garments even after pressing. A significant number of bacteria were redeposited on clean fabric during the washing of ordinary soiled garments in drycleaning units. These bacteria included gram-positive cocci, diphtheroid bacilli, and gram-positive sporeformers. Gram-negative bacilli were seldom found, although some gram-negative bacilli survived drycleaning. The redeposited organisms apparently came mainly from other garments in the same loads, as few bacteria were isolated from the filtered solvent used for washing. The number of bacteria in the drycleaning washwheel was highest shortly after the beginning of the wash, and decreased, with the exchange of solvent in the wheel, to a low level at the end. Although it appears that in most cases several factors combine to reduce to a low level the numbers of bacteria on articles cleaned in a well-operated drycleaning plant, it would seem that under certain conditions pathogenic microorganisms could be disseminated by drycleaning.     

Microbiology of petroleum reservoirs

Although the importance of bacterial activities in oil reservoirs was recognized a long time ago, our knowledge of the nature and diversity of bacteria growing in these ecosystems is still poor, and their metabolic activities in situ largely ignored. This paper reviews our current knowledge about these bacteria and emphasises the importance of the petrochemical and geochemical characteristics in understanding their presence in such environments.     

Microbiology of Lebanon Bologna

Various aspects of the microbiology of the Lebanon bologna process were studied. Manufacture of Lebanon bologna appeared to be similar to that of summer sausage and other fermented sausages and consisted of a lactic acid fermentation by lactobacilli accompanied by the production of cured meat color from the reduction of nitrate by micrococci. The traditional process consists of aging coarse ground beef at 5 C for several days. Aging the beef for about 10 days was necessary to allow development of lactic acid bacteria; for successful fermentation, the concentration of lactic acid producers must be 10(4)/g or more. At least 3% NaCl was necessary to suppress the development of pseudomonads during the aging period; higher concentrations of salt suppress the development of the lactic acid-producing flora. During aging, in the presence of salt, the predominant flora developing on the meat consisted of catalase-positive, gram-positive rods and cocci; during fermentation at 35 C, the predominant flora became catalase-negative, gram-positive rods with characteristics of lactobacilli. Lebanon bologna could be made from frozen beef if the meat was thawed, salted, and aged. However, bolognas could not be made from unaged beef unless a lactic acid starter culture was used. The microflora of several commercial bolognas is reported also.     

Microbiology of ripening honey

Two main groups of bacteria, classified as Gluconobacter and Lactobacillus, are present in ripening honey. A third bacterial group, classified as Zymomonas, and several types of yeast are occasionally isolated. Both in natural honey and in synthetic syrup the bacterial population decreases in the course of the ripening process. Lactobacillus and Gluconobacter disappear after minimum moisture (about 18%) is reached, but the former does so sooner than the latter. The presence of these bacteria in different parts of the bee has been also investigated.