LISTERIA-MONOCYTOGENES INHIBITION IN REFRIGERATED VACUUM-PACKAGED TURKEY BOLOGNA BY CHEMICAL ADDITIVES

被引：47

作者：

WEDERQUIST, HJ

SOFOS, JN

SCHMIDT, GR

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

LISTERIA MONOCYTOGENES; TURKEY BOLOGNA; ANTIBACTERIAL ADDITIVES; VACUUM PACKAGING;

D O I：

10.1111/j.1365-2621.1994.tb05546.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sliced cooked turkey bologna with various additive formulations was surface-inoculated with Listeria monocytogenes (2.06-2.75 log CFU/g), vacuum packaged, and stored at 4 degrees C. Sodium acetate was most inhibitory against growth of L. monocytogenes, followed by sodium lactate and potassium sorbate, while sodium bicarbonate allowed a maximum net growth of 6.78 log CFU/g, not significantly different (p>0.05) from the control (6.43 log CFU/g). Addition of 0.5% sodium acetate, 2.0% sodium lactate, or 0.26% potassium sorbate may significantly (p<0.05) decrease growth of L. monocytogenes in refrigerated turkey bologna surface-inoculated after thermal processing and slicing.

引用

页码：498 / &

共 20 条

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