Effect of the preservatives on the survival of Campylobacter jejuni in ground pork meat
1993
Uradzinski, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Katedra Higieny Produktow Zwierzecych) | Szteyn, J.
It was proved that chemical preservation, added to meat samples in concentration usually used in meat processing, was affected in differential way on the survival of different strains of C. jejuni. Campylobacter jejuni Pen 3 and Pen 10 were sensitive to sodium chloride, and Pen 10 was sensitive also to sodium chloride, potassium nitrate and composition of all tested chemicals. Also, Campylobacter jejuni Pen 20 was sensitive to sodium chloride, but potassium nitrate, sodium ascorate and polyphosphate stimulated growth of this strain
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