LISTERIA-MONOCYTOGENES INHIBITION IN REFRIGERATED VACUUM-PACKAGED TURKEY BOLOGNA BY CHEMICAL ADDITIVES

Sliced cooked turkey bologna with various additive formulations was su rface-inoculated with Listeria monocytogenes (2.06-2.75 log CFU/g), va cuum packaged, and stored at 4 degrees C. Sodium acetate was most inhi bitory against growth of L. 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 th e control (6.43 log CFU/g). Addition of 0.5% sodium acetate, 2.0% sodi um lactate, or 0.26% potassium sorbate may significantly (p<0.05) decr ease growth of L. monocytogenes in refrigerated turkey bologna surface -inoculated after thermal processing and slicing.