Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C

Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C

Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium diacetate (K-Ace) or 2.5% of a blend of potassiu...

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Bibliographic Details
Main Authors: John B. Luchansky, Stephen G. Campano, Marcus Rieker, Caroline Mahoney, Bryan T. Vinyard, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Anna C.S. Porto-Fett
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Journal of Food Protection
Subjects:
Acetate
Bologna
Diacetate
Lactate
Listeria monocytogenes
Salmonella spp.
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X2200031X

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