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Sensitivity of Campylobacter jejuni to sodium nitrite in fresh sausages.

Sensibilità di Campylobacter jejuni al nitrito di sodio nell'impasto di salsiccia fresca.

Author(s) : BACCI C., PARIS J., SERRACA L., et al.

Type of article: Article

Summary

Samples of sausage mixture, to which 100 ppm and 150 ppm sodium nitrite were added, were contaminated by a known Campylobacter jejuni concentration, in order to establish the inhibiting effect of the additive towards the microorganism. Bacterial survival over time, both with and without salt, was evaluated by storing the product at refrigeration (4 °C), storage cellar (12 °C) and room temperatures (20 °C): 5 samples were examined at each temperature.

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Pages: 774-777

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Details

  • Original title: Sensibilità di Campylobacter jejuni al nitrito di sodio nell'impasto di salsiccia fresca.
  • Record ID : 2005-1341
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 438
  • Publication date: 2004/07

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