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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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Tompkin, R. B., Christiansen, L. N., Shaparis, A. B., Bolin, H.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1974
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186698/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4368631/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.28.2.262-264.1974
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