and/or sodium Addition of can be Listeria monocytogenes nitrite addition sodium nitrite at reduced by 2 log units over a period of 200 ppm and 21 days of storage. However this is potassium nitrate over the limit of allowable nitrite. at 300 ppm (3% NaCl) to dried sausage Addition of can be Listeria monocytogenes potassium nitrate reduced by 3 log units over a period of at 1000 ppm (3.5% 21 days of storage. However this is NaCl) to dried over the limit of allowable nitrite. sausage B Survival and Addition of 100 ppm NaNO2 and 150 ppm KNO3 Puolanne, E. 1977. Effects – growth of and KNO3 and use or 50 ppm NaNO2 and 75 ppm KNO3 of reduced addition of of starter culture or is adequate to produce a safe dry nitrate and nitrite on the Salmonella sausage as long as a starter culture or properties of dry sausage. to lower glucono-delta-lactone is used to lower Journal of the Scientific pH to 4.8 to 5.3 pH to 4.8 to 5.3. Agricultural Society of . 49 (1) 1-106. B Addition of up to Nitrite at these levels has little or no Collins-Thompson, D.L., B. aureus, –S. and 150 ppm of nitrite effect controlling Krusky, W.R. Usborne, and Salmonella Staphylococcus (1-2 log growth), A.H.W. Hauschild. 1984. Clostridium aureus Salmonella (0.5 1 log reduction), The effect of nitrite on the sporogenes or Clostridium – survival with (no log change). growth of pathogens during sporogenes nitrite addition manufacture of dry and semi-dry sausage. Canadian Science and Technology Journal. 17 (2) 102-106.
and/or sodium nitrite addition Addition of sodium nitrite at 200 ppm and potassium nitrate at 300 ppm (3% NaCl) to dried sausage Listeria monocytogenes can be reduced by 2 log units over a period of 21 days of storage. However this is over the limit of allowable nitrite. Addition of potassium nitrate at 1000 ppm (3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 3 log units over a period of 21 days of storage. However this is over the limit of allowable nitrite. B – Survival and growth of Salmonella Addition of and KNO3 and use of starter culture or to lower pH to 4.8 to 5.3 100 ppm NaNO2 and 150 ppm KNO3 or 50 ppm NaNO2 and 75 ppm KNO3 is adequate to produce a safe dry sausage as long as a starter culture or glucono-delta-lactone is used to lower pH to 4.8 to 5.3. Puolanne, E. 1977. Effects of reduced addition of nitrate and nitrite on the properties of dry sausage. Journal of the Scientific Agricultural Society of . 49 (1) 1-106. B –S. aureus, Salmonella and Clostridium sporogenes survival with nitrite addition Addition of up to 150 ppm of nitrite Nitrite at these levels has little or no effect controlling Staphylococcus aureus (1-2 log growth), Salmonella (0.5 – 1 log reduction), or Clostridium sporogenes (no log change). Collins-Thompson, D.L., B. Krusky, W.R. Usborne, and A.H.W. Hauschild. 1984. The effect of nitrite on the growth of pathogens during manufacture of dry and semi-dry sausage. Canadian Science and Technology Journal. 17 (2) 102-106.
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