Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria.

Unlabelled: Implementation of modified atmospheric packaging (MAP) into retail produce is a less commonly practiced method due to differences among commodities and the potential growth of anaerobes. Pathogens including Escherichia coli O157:H7 have been responsible for spinach outbreaks across the United States. In this study, hurdles, including those currently used with produce safety, such as MAP and chlorine, were combined with lactic acid bacteria (LAB) to inhibit pathogens.

Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life.

Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW).