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Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives.

Author(s) : WEDERQUIST H. J., SOFOS J. N., SCHMIDT G. R.

Type of article: Article

Summary

Sliced cooked turkey bologna with various additive formulations was surface-inoculated with Listeria monocytogenes, vacuum packaged, and stored at 4 deg C. Sodium acetate was most inhibitory against growth of L. monocytogenes, followed by sodium lactate and potassium sorbate. Addition of 0.5% sodium acetate, 2.0% sodium lactate, or 0.26% potassium sorbate may significantly decrease growth of L. monocytogenes in refrigerated turkey bologna surface-inoculated after thermal processing and slicing.

Details

  • Original title: Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives.
  • Record ID : 1995-2352
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 3
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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