Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in Cooked, Uncured Sausage

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 s...

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Bibliografiske detaljer
Main Authors: Tompkin, R. B., Christiansen, L. N., Shaparis, A. B., Bolin, H.
Format: Artigo
Sprog:Inglês
Udgivet: 1974
Fag:
Food Microbiology and Toxicology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC186698/
https://ncbi.nlm.nih.gov/pubmed/4368631
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