Determination of the influence of organic acids and nisin on shelf‐life and microbiologicalsafety aspects of fresh pork sausage

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Abstract
The effect of replacing sulphur dioxide with organic acids and nisin to reduce the microbialcounts in fresh pork sausage was examined. The potential of sodium citrate or sodium lactate,used singly or in combination with nisin, was also assessed in sausage inoculated with Staphylococcus aureus MMPR 3 and Salmonella kentucky AT 1. The results indicatethat a combination of sodium lactate and nisin was particularly effective in reducing total bacterialcounts in this food product. It also appears that this combination provides an increased protectionagainst common pathogenic contaminants of fresh pork sausage, i.e. Staph. aureus and Salmonella species.

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