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BEHAVIOUR OF SALMONELLAE IN FRESH < METTWURST >.

[In German. / En allemand.]

Author(s) : SCHMIDT U.

Type of article: Article

Summary

AT A TEMPERATURE OF UP TO 283 K (10 DEG C) THERE IS NO GROWTH OF SALMONELLAE IN FRESH METTWURST WHERE 2.5% NITRITE CURING SALT AND 0.3% GLUCONO-DELTA-LACTONE (GDL) IS USED. ABOVE 283 K GROWTH OF SALMONELLAE CAN BE INHIBITED EITHER BY INCREASING THE AMOUNT OF NITRITE CURING SALT OR BY INCREASING THE NUMBER OF LACTOBACILLI. THE LATTER CAN BE BROUGHT ABOUT BY STORAGE AT 277 K (4 DEG C) FOR AT LEAST 6 DAYS OR BY 2 DAYS' STORAGE AFTER REDDENING AT 283 K. ANOTHER POSSIBLE WAY IS TO USE LACTIC-ACID-FORMING STARTER CULTURES. THE MICROBIOLOGICAL STABILITY CAN BE FURTHER ENSURED BY ADDING SUGAR (EG AT LEAST 0.2% GLUCOSE. THE SPICE MIXTURE, THE ADDITION OF 0.07% ASCORBIC ACID OR THE USE OF DIPPED OR UNDIPPED PLASTIC COVERS BROUGHT NO CHANGE IN THE BEHAVIOUR OF SALMONELLAE. IT IS RECOMMENDED THAT FRESH METTWURST SHOULD BE MADE WITH 2.5% NITRITE CURING SALT, 0.3% GDL AND LACTIC-ACID-FORMING STARTER CULTURES. A PRODUCT MADE UNDER THESE CONDITIONS CAN BE STORED AT 277 K FOR UP TO 3 WEEKS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-0654
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 6
  • Publication date: 1987/06
  • Document available for consultation in the library of the IIR headquarters only.

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