Impact of preservatives used in selected delicatessen products on Listeria monocytogenes survival. Part II + III. A review
2010
Nemecek, Z.,Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu | Sovjak, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Inst. Tropu a Subtropu
The second part of the study about the impact of benzoic and sorbic acids on survival of L. monocytogenes is reported. Czabay spread (basically minced czabay sausage mixed with vegetable butter) with high fat contents and low aw, and two vegetable salads, carrots salad and coleslaw, were evaluated. In vegetable salads, number of inoculated L. monocytogenes decreased substantially, despite of the fact that concentrations of preservatives were much lower than in czabay spread. Carrots salad, due to the decrease of pH under pH 4.0, may be considered as the product not supporting L. monocytogenes growth. In czabay spread, the concentrations of preservatives were sufficient enough and led to a considerable decrease in L. monocytogenes counts.
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