Title: Control of Two Major Pathogens on Fresh Poultry Using a Combination Potassum Sorbate/Karbon Dioxide Packaging Treatment
Abstract: Salmonella enteriditis and Staphylococcus aureus were separately inoculated onto fresh chicken thighs prior to dipping in 0, 1.0, 2.5, or 5.0% potassium sorbate solutions adjusted to pH 6.0. Treated samples were packaged in Nylon/Plexar/Surlyn bags under air, vacuum, 20%, 60%, or 100% CO2 atmospheres and stored at 10°C ± 1.0°C for 10 days. Changes in gaseous headspace composition, sorbate concentrations, surface pH, and microbial numbers were monitored during the storage period. S. enteriditis was more sensitive to potassium sorbate than S. aureus; growth on poultry of the latter organism was more effectively inhibited by exposure to high levels of CO2. Increased concentrations of sorbate dip solutions in combination with higher concentrations of CO2 in the package environment provided a more effective inhibitory system against growth of both pathogens on fresh poultry.
Publication Year: 1984
Publication Date: 1984-01-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 46
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