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Viability of Listeria monocytogenes, Staphylococcus aureus and psychrotrophic spoilage microorganisms in refrigerated ground beef supplemented with sucrose esters of fatty acids.

Author(s) : MONK J. D., BEUCHAT L. R.

Type of article: Article

Summary

How growth of these micro-organisms changed in chopped beef stored at 5 and 15 deg C and to which was added sucrose laurate, palmitate, stearate or oleate. The sucrose laurate (0.30 and 0.49%) and the sucrose palmitate (0.32%) displayed strong antibacterial action against L. monocytogenes. The inhibition of S aureus with fatty sucrose esters was observed only at 15 deg C.

Details

  • Original title: Viability of Listeria monocytogenes, Staphylococcus aureus and psychrotrophic spoilage microorganisms in refrigerated ground beef supplemented with sucrose esters of fatty acids.
  • Record ID : 1996-2949
  • Languages: English
  • Source: Food Microbiol. - vol. 12 - n. 5
  • Publication date: 1995

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