Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference14 articles.
1. Anon., 1999. Update: multi-state outbreak of listeriosis—United States, 1998–1999. J. Am. Med. Asssoc. 281(4), 317–318.
2. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a ‘sous-vide’ beef goulash under temperature abuse;Aran;Int. J. Food Microbiol.,2001
3. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C;Blom;Int. J. Food Microbiol.,1997
4. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packed meats;Bredholt;Int. J. Food Microbiol.,2001
5. Psychrotropic clostridia causing spoilage in cooked meat and poultry products;Kalinowski;J. Food Prot.,1999
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