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POTASSIUM SORBATE DIP AS A METHOD EXTENDING SHELF LIFE AND INHIBITING THE GROWTH OF SALMONELLA AND STAPHYLOCOCCUS AUREUS ON FRESH, WHOLE BROILERS.

Author(s) : TO E. C., ROBACH M. C.

Type of article: Article

Summary

IN TWO SEPARATE PLANT STUDIES, THE REFRIGERATED SHELF LIFE OF WHOLE BROILERS AT 276 K (3 C) WAS EXTENDED BY DIPPING FRESHLY CHILLED CARCASSES IN A 5% (W/W) SOLUTION OF POTASSIUM SORBATE FOR 1 MIN. AFTER 7 DAYS, CONTROL BIRDS HAD ODOR AND SLIME FORMATION AND PSYCHROTROPHIC COUNTS HIGHER THAN 10 MILLION/CM2. SORBATE TREATED BIRDS SHOWED NO SPOILAGE UNTIL THE 14TH OR 15TH DAYS. DIPPING IN SORBATE ALSO REDUCED THE GROWTH OF SALMONELLA AND STAPHYLOCOCCUS AUREUS INOCULATED ONTO THE BROILER CARCASSES.

Details

  • Original title: POTASSIUM SORBATE DIP AS A METHOD EXTENDING SHELF LIFE AND INHIBITING THE GROWTH OF SALMONELLA AND STAPHYLOCOCCUS AUREUS ON FRESH, WHOLE BROILERS.
  • Record ID : 1981-0161
  • Languages: English
  • Publication date: 1980/04
  • Source: Source: Poult. Sci.
    vol. 59; n. 4; 726-730; 6 fig.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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