Listeria monocytogenesInhibition in Refrigerated Vacuum Packaged Turkey Bologna by Chemical Additives

摘要

ABSTRACTSliced cooked turkey bologna with various additive formulations was surface‐inoculated withListeria monocytogenes(2.06–2.75 log CFU/g), vacuum packaged, and stored at 4°C. Sodium acetate was most inhibitory against growth ofL. monocytogenes,followed by sodium lactate and potassium sorbate, while sodium bicarbonate allowed a maximum net growth of 6.78 log CFU/g, not significantly different (p>0.05) from the control (6.43 log CFU/g). Addition of 0.5 sodium acetate, 2.0 sodium lactate, or 0.26 potassium sorbate may significantly (p<0.05) decrease growth ofL. monocytogenesin refrigerated turkey bologna surface‐inoculated after thermal processing and s