Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage.

@article{Tompkin1974EffectOP,
  title={Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage.},
  author={R B Tompkin and L N Christiansen and A B Shaparis and H W Bolin},
  journal={Applied microbiology},
  year={1974},
  volume={28 2},
  pages={262-4}
}
Skinless precooked, uncured sausage links with and without potassium sorbate (0.1% wt/wt) were inoculated with salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum and held at 27 C to represent temperature abuse of the product. Total counts of uninoculated product showed that the normal spoilage flora was delayed 1 day when sorbate was present. Growth of salmonellae was markedly retarded by sorbate. Growth of S. aureus was delayed 1 day in the presence of… CONTINUE READING

From This Paper

Figures, tables, and topics from this paper.
3 Citations
4 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-4 of 4 references

Effect of nitrite and nitrate on toxin production by Clostridium botulinum and nitrosamine formation in perishable canned com - minuted cured meat

  • R. N. Costilow, F. M. Coughlin, E. K. Robbins, W.-T. Hsu
  • Appl . Microbiol .
  • 1973

The effect of sorbic , propionic , and caproic acids on the growth of certain clostridia

  • G. K. York, R. H. Vaughn
  • Food Res .
  • 1955

Similar Papers

Loading similar papers…