Effect of Garlic and Lactobacillus plantarum on Growth of Salmonella typhimurium in Egyptian fresh Sausage and Beefburger
- 1 April 1987
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 50 (4) , 310-311
- https://doi.org/10.4315/0362-028x-50.4.310
Abstract
The effects of 3.4 and 5% garlic on the behavior of Salmonella typhimurium in Egyptian fresh sausage and beefburger held at 25°C were investigated. Four per cent garlic was bacteriostatic in both products; 5% garlic caused a decrease in the count of organisms of 1 log cycle within 4 d. Counts of S. typhimurium in fresh sausage containing Lactobacillus plantarum (107/g) increased 1 log cycle after 24 h, then the count remained constant through 4 d at 25°C. L. plantarum, together with 0.3% glucono-delta-lactone and 2.5% nitrate curing salt, resulted in a 1-log decline in counts during a storage period of 4 d at 25°C.This publication has 1 reference indexed in Scilit:
- Microorganisms as Food AdditivesJournal of Food Protection, 1981