Inhibition of potential food poisoning microorganisms by sorbic acid in cooked, uncured, vacuum packaged turkey products
- 1 October 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (5) , 543-547
- https://doi.org/10.1111/j.1365-2621.1980.tb00973.x
Abstract
Summary: Vacuum packaged, oven‐roasted turkey breasts and sliced turkey breast luncheon meat were prepared with and without potassium sorbate or sorbic acid. Control and treated products were inoculated with one of the following organisms: Salmonella, Staphylococcus aureus, or enteropathogenic Escherichia coli. The samples were vacuum packed and stored at 15°C for 10 days. The addition of 0.25% sorbate to the breasts and 0.12% sorbic acid in the slices provided excellent protection against the growth of Salmonella, E. coli, and S. aureus in uncured, cooked, vacuum packaged turkey.Keywords
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