Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

Author:

Drosinos Eleftherios H.,Mataragas Marios,Kampani Aikaterini,Kritikos Dimitrios,Metaxopoulos Ioannis

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Microbial and sensory quality of fresh camel meat treated with organic acid salts and/or Bifidobacteria;Al-Sheddy;Journal of Food Science,1999

2. Growth of Listeria monocytogenes in meat juice under a modified atmosphere at 4°C with or without members of a microbial association from chilled lamp under a modified atmosphere;Drosinos;Letters in Applied Microbiology,1994

3. FSIS (Food Safety and Inspection Service). (2000). Food additives for use in meat and poultry products: sodium diacetate, sodium acetate, sodium lactate and potassium lactate; Final Rule. Federal Register, 65, 3121–3123.

4. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst;Glass;Journal of Food Protection,2002

5. Laboratory methods in food and dairy microbiology;Harrigan,1976

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