The Effects of Sulphite Preservative in British Fresh Sausages

Abstract

S ummary . The bacteriology of pork and beef sausages, with and without metabisulphite preservative, when stored at room temperature and 3—5° is described. The preservative has a marked effect on microbial growth in sausages stored at room temperature, particularly with regard to the organisms found on plates incubated at 37°. Of the latter, coli‐aerogenes and other Gram negative organisms were the most inhibited by the preservative.