Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different...

This study investigated the use of headspace oxygen in a model food system to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized food at various storage temperatures. Three model food formulations prepared with tryptic soy broth and three agar concentrations (0.1, 0.4 and 1.0%) were sealed without removing the air from the package in high oxygen barrier pouches (OTR=0.3cm³/m²·day·atm). Important properties influencing bacterial growth, including pH and water activity (a_w) were determined. The oxygen sorption kinetics of each model food were obtained at three different storage temperatures (8, 12, and 20°C) using an OxySense Gen III 300 system. An analytical solution of Fick's second law was used to determine the O₂ diffusion coefficient. Growth challenge studies at 12 and 20°C were conducted at three selected locations (top, center and bottom layers) in model foods containing 1% agar. Model foods were inoculated with Clostridium sporogenes PA 3679 (300spores/mL), and were classified as low-acid (pH>4.5, a_w>0.85). When the storage temperature decreased from 20 to 8°C, the oxygen diffusion decreased from 0.82×10^-9m²/s to 0.68×10^-9m²/s. As the agar concentration was increased from 0.1 to 1.0%, the effective oxygen permeability decreased significantly (p=0.007) from 0.88×10^-9m²/s to 0.65×10^-9m²/s. When the inoculated model foods were stored at 12°C for 14days, C. sporogenes PA 3679 was unable to grow. As the storage temperature was increased to 20°C, significant bacterial growth was observed with storage time (p<0.0001), and the C. sporogenes PA 3679 population increased by around 6logCFU/g. However, the location of the food did not influence the growth distribution of C. sporogenes PA 3679. These results demonstrate that oxygen diffusion from the pouch headspace was primarily limited to the food surface. Findings suggest that the air/oxygen present in the package headspace may not be considered as a food safety hurdle in the production of pasteurized packaged food.