Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate.
作者： KATHLEEN GLASS , DAWN PRESTON , JEFFREY VEESENMEYER
DOI: 10.4315/0362-028X-70.1.214
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摘要: The control of Listeria monocytogenes was evaluated with ready-to-eat uncured turkey and cured pork-beef bologna combinations benzoate, propionate, sorbate. Three treatments each product type were formulated to include no antimycotic agents; a combination 0.05% sodium benzoate propionate; potassium Ingredients mixed, stuffed into fibrous, moisture-impermeable casings, cooked an internal temperature 73.9°C, chilled, sliced. final surface inoculated L. (4 log CFU per package), vacuum packaged, stored at 4°C for 13 weeks. addition the second third initially slowed pathogen growth rate compared control, but populations increased 5 or more by 6 In contrast, in prevented dur...
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