Growth of Staphylococcus and Salmonella on frankfurters with and without sodium nitrite.
Conventional and nitrite-free frankfurters in loosely wrapped packages were compared as to their ability to support growth of Salmonella, Staphylococcus, and their naturally occurring spoilage flora at 7 C (simulating refrigerated  storage) and 20 C (simulating possible temperature abuse). At 7 C Salmonella did not grow in either type of frankfurter; Staphylococcus and the natural spoilage flora sometimes grew more rapidly in the absence of nitrite, but the difference was not significant. At 20 C growth of Salmonella, Staphylococcus, and of the spoilage flora was, at most, only slightly faster on nitrite-free frankfurters. Salmonella was not suppressed in broth culture experiments the pH and nitrite content found in frankfurters. Although either type of frankfurter can become hazardous due to growth of Salmonella or Staphylococcus, no unusual or additional hazard resulted from the omission of nitrite from frankfurters.
D002452:Cell Count; D005503:Food Additives / Q000494:pharmacology*; D005506:Food Contamination; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009573:Nitrites / Q000494:pharmacology*; D012034:Refrigeration; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development*; D012477:Salmonella enteritidis / Q000254:growth & development; D012486:Salmonella typhimurium / Q000254:growth & development; D013045:Species Specificity; D013210:Staphylococcus / Q000187:drug effects / Q000254:growth & development*; D013696:Temperature
D005503:Food Additives; D009573:Nitrites