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Détérioration et contamination des saucisses précuites emballées sous vide.

Microbiological spoilage and contamination of vacuum-packaged cooked sausages.

Auteurs : KORKEALA H. J., BJOERKROTH K. J.

Type d'article : Article

Résumé

Lactobacillus sake and Lactobacillus curvatus have been shown to be common species in cooked sausages, mainly L. sake. Lactic acid and bacterial growth on the surface of the sausages produces undesirable sensory attributes. A specific spoilage phenomenon (polysaccharide ropes between sausages or sausage slices) has also been found. Cooking of sausages during manufacturing destroys lactic acid bacteria on the surface of the sausages. They are recontaminated mainly during the processing stages after cooking. Decontamination methods (workers and equipment) can be used to prevent the growth of spoilage microorganisms and to extend the shelf life.

Détails

  • Titre original : Microbiological spoilage and contamination of vacuum-packaged cooked sausages.
  • Identifiant de la fiche : 1998-2990
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 6
  • Date d'édition : 06/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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