Hj. Wederquist et al., LISTERIA-MONOCYTOGENES INHIBITION IN REFRIGERATED VACUUM-PACKAGED TURKEY BOLOGNA BY CHEMICAL ADDITIVES, Journal of food science, 59(3), 1994, pp. 498
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.