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EXTENSION OF REFRIGERATED SHELF LIFE AND INHIBITION OF PATHOGENIC BACTERIA IN FRESH AND VACUUM PACKAGED POULTRY BY SORBIC ACID AND POTASSIUM SORBATE.

Author(s) : ROBACH M. C.

Summary

THE EFFECTIVENESS OF SORBATE TO EXTEND THE SHELF LIFE OF FRESH ICE PACKED BROILERS AND VACUUM PACKAGED, COOKED TURKEY WAS REVIEWED. RELATED WORK SHOWED THAT THE 5% SORBATE DIP ALSO EFFECTIVELY INHIBITED THE GROWTH OF SALMONELLA SPP AND STAPHYLOCOCCUS AUREUS ON THE BROILERS. A RECENT STUDY HAS REPORTED THAT THE INCORPORATION OF 0.12 -0.20% SORBATE TO COOKED, VACUUM PACKAGED TURKEY PRODUCTS CAN TRIPLE THE REFRIGERATED SHELF LIFE OF THESE PRODUCTS. THE GROWTH OF SALMONELLA, STAPHYLOCOCCUS AUREUS AND CLOSTRIDIUM PERFRINGENS WAS INHIBITED ON COOKED, VACUUM PACKAGED TURKEY PRODUCTS CONTAINING 0.12 -0.20% SORBIC ACID.

Details

  • Original title: EXTENSION OF REFRIGERATED SHELF LIFE AND INHIBITION OF PATHOGENIC BACTERIA IN FRESH AND VACUUM PACKAGED POULTRY BY SORBIC ACID AND POTASSIUM SORBATE.
  • Record ID : 1982-0502
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; M-10; 245-247; 2 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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