Comparative study concerning the effect of nitrite and sorbate on Listeria monocytogenes in sausage [Egypt]
1989
Hefnawy, Y. (Assiut Univ. (Egypt). Faculty of Veterinary Medicine)
The influence of sodium nitrite and potassium sorbate on growth of two strains of Listeria monocytogenes was studied. Five batches of fresh sausage were prepared with no additives, 0.26% potassium sorbate, 156 ppm of sodium nitrite, 78 ppm of sodium nitrite plus 0.26% potassium sorbate, 78 ppm of sodium nitrite plus 156 ppm of sodium nitrate. The prepared products were kept refrigerated at 4 C and Listeria monocytogenes growth was monitored. The pH of the sausage samples ranged from 6.1 to 6.3. The presence of sodium nitrite and potassium sorbate, separately or together were without appreciable effect on Listeria moncytogenes strains V7 and Scott A. The effect of potassium sorbate alone or in combination with nitrite on the growth of different microorganisms was discussed.
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