title: The inhibition of the growth of Bacillus cereus in liver sausage.
abstract: The growth of Bacillus cereus is a problem in liver sausage especially when the sausages are stored at high temperatures. Even concentrations of greater than 10(6)/g have been detected. In this study we found that when combining glucono-delta-lactone, sodium erythorbate and citric acid with sodium nitrite and salt the growth of B. cereus could be delayed or totally inhibited.
authors.affiliation: National Veterinary Institute, Helsinki, Finland.
authors.forename: K
authors.initials: K
authors.lastname: Asplund
authors.forename: E
authors.initials: E
authors.lastname: Nurmi
authors.forename: P
authors.initials: P
authors.lastname: Hill
authors.forename: J
authors.initials: J
authors.lastname: Hirn
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000494:pharmacology; D001409:Bacillus cereus / Q000187:drug effects / Q000254:growth & development*; D002951:Citrates / Q000494:pharmacology; D019343:Citric Acid; D005516:Food Microbiology; D005519:Food Preservation; D005942:Gluconates / Q000494:pharmacology; D007783:Lactones; D008099:Liver / Q000382:microbiology*; D008460:Meat; D008461:Meat Products; D012977:Sodium Nitrite / Q000494:pharmacology; D013552:Swine; D013696:Temperature
chemical_list: D002951:Citrates; D005942:Gluconates; D007783:Lactones; D019343:Citric Acid; C005056:isoascorbic acid; D012977:Sodium Nitrite; D001205:Ascorbic Acid; C010730:beta-glucono-1,5-lactone