Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C

Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium diacetate (K-Ace) or 2.5% of a blend of potassiu...

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Detalhes bibliográficos

Principais autores:	John B. Luchansky, Stephen G. Campano, Marcus Rieker, Caroline Mahoney, Bryan T. Vinyard, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Anna C.S. Porto-Fett
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-01-01
Colecção:	Journal of Food Protection
Assuntos:	Acetate Bologna Diacetate Lactate Listeria monocytogenes Salmonella spp.
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S0362028X2200031X
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