Effect of sodium chloride levels in frankfurters on the growth of Clostridium sporogenes and Staphylococcus aureus
1984
Whiting, R.C. | Benedict, R.C. | Kunsch, C.A. | Woychik, J.H.
A study examined the effect of reducing sodium chloride (NaCl) levels in frankfurters on the degree of microbiological growth of 2 bacterial species. Frankfurters with 60-100% of the normal level of 2.5% of NaCl, 150 ppm of sodium nitrite, and 430 ppm of vitamin C added were incubated with S. aureus or C. sporogenes at 11 degrees C for 11 days. Frankfurters treated with the lowest level of NaCl showed a slightly more rapid growth of natural flora, but no growth related to salt level was noted for either of the test microorganisms. Use of higher incubation temperatures indicated that storage temperature had a greater effect on growth of the test bacteria than NaCl levels. (wz)
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library