Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage.
Skinless precooked, uncured sausage links with and without potassium sorbate (0.1% wt/wt) were inoculated with salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum and held at 27 C to represent temperature abuse of the product. Total counts of uninoculated product showed that the normal spoilage flora was delayed 1 day when sorbate was present. Growth of salmonellae was markedly retarded by sorbate. Growth of S. aureus was delayed 1 day in the presence of sorbate, after which growth occurred to the same level as in product without sorbate. C. perfringens declined to below detectable levels within the first day in product with and without sorbate. Sorbate retarded the growth of C. botulinum. Botulinal toxin was detected in 4 days in product without sorbate but not until after 10 days in product with sorbate.
D000900:Anti-Bacterial Agents; D001431:Bacteriological Techniques; D002208:Caproates / Q000494:pharmacology*; D002452:Cell Count; D003014:Clostridium botulinum / Q000187:drug effects* / Q000254:growth & development; D003016:Clostridium perfringens / Q000187:drug effects* / Q000254:growth & development; D005503:Food Additives; D005516:Food Microbiology; D008460:Meat; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development; D013210:Staphylococcus / Q000187:drug effects* / Q000254:growth & development; D013696:Temperature; D013997:Time Factors
D000900:Anti-Bacterial Agents; D002208:Caproates; D005503:Food Additives