DETERMINATION OF THE INFLUENCE OF ORGANIC-ACIDS AND NISIN ON SHELF-LIFE AND MICROBIOLOGICAL SAFETY ASPECTS OF FRESH PORK SAUSAGE

The effect of replacing sulphur dioxide with organic acids and nisin t o reduce the microbial counts in fresh pork sausage was examined. The potential of sodium citrate or sodium lactate, used singly or in combi nation with nisin, was also assessed in sausage inoculated with Staphy lococcus aureus MMPR 3 and Salmonella kentucky AT 1. The results indic ate that a combination of sodium lactate and nisin was particularly ef fective in reducing total bacterial counts in this food product. It al so appears that this combination provides an increased protection agai nst common pathogenic contaminants of fresh pork sausage, i.e. Staph. aureus and Salmonella species.