Influence of Takeout Packaging Systems and Storage Conditions on Microbiological, Chemical, and Sensory Properties of...

The COVID-19 pandemic has led to a significant increase in food delivery services due to the heightened demand for ready-to-eat meals. This study investigated the effects of different packaging systems and storage conditions on the microbiological, chemical, and sensory properties of turkey meat. Three packaging systems (open, semi-open, and sealed) were evaluated, and the samples were stored at three temperatures (6 °C, 20 °C, and 30 °C) for various durations (30 min, 2 h, and 24 h). In addition to the investigation of noninoculated samples, separate experiments were conducted in which either the turkey meat or the inner surface of the packaging was inoculated to assess microbial behavior and the potential for cross-contamination. Noninoculated samples remained below the detection limit across all conditions, demonstrating the effectiveness of thermal processing at 75 °C. Inoculation experiments with Escherichia (E.) coli, Brochothrix (B.) thermosphacta, and Campylobacter (C.) jejuni revealed that packaging systems with minimal or no air exchange (semi-open, sealed packaging) promoted bacterial growth at higher temperatures (20 °C, 30 °C). After 24 h at 30 °C, E. coli and B. thermosphacta reached 6.0 - 8.5 log CFU/cm² in sealed packaging, while C. jejuni showed minimal growth (≤2.8 log CFU/cm²) due to its microaerophilic requirements. Open packaging limited bacterial growth, particularly at lower temperatures (6 °C). Sensory evaluation also showed significant differences regarding storage conditions. The study demonstrates that a short storage time in combination with low temperatures and packaging that allows for air exchange reduces the risk of foodborne illness most effectively. In contrast, packaging that allows minimal or no air exchange with the environment appears to be more favorable in terms of sensory attributes. These results highlighted the need to balance microbiological safety and sensory quality when selecting packaging systems for takeout meat products.