Journal of Food Science · 1994 · 67 citations · 12 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood ProcessingFood SafetyFood AdditivesFood PreservativesFood Safety In ProcessingMicrobial Growth In FoodsMicrobial QualityMicrobiological Food SafetyAdditive IncorporationFood Additive CompositionFood Additive Efficacy TestingFood Preservative SafetyListeria Monocytogenes ContaminationListeria Monocytogenes ControlMicrobial Growth InhibitionVacuum Packaged Meat
ABSTRACT 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°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.
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