B Growth of Addition of smoke Some products can inhibit Suñan, E. B. L. L. – (liquid or solid), at and and C. Aristimuño. monocytogenes, A. monocytogenes, , A. hydrophila, Y. and the manufacturers’ for up to 21 days, but 2001. Antibacterial activity hydrophila, Y. enterocolitica L. recommended and of smoke wood condensates enterocolitica monocytogenes Y. enterocolitica level, to products show no log reduction in that time. against Aeromonas and held at 41°F hydrophila, Yersinia (5°C) for up to 21 and enterocolitica Listeria days. at low monocytogenes temperature. Food Microbiology. 18 (4) 387 – 393. B Addition of can be Junttila, J., J. Hirn, P. Hill, Listeria Listeria monocytogenes – sodium nitrite at reduced by 1 log unit over a period of and E. Nurmi. 1989. Effect monocytogenes, survival with 50 ppm (3-3.5% 21 days of storage. of different levels of nitrite potassium nitrate NaCl) to dried and nitrate on the survival and/or sodium sausage of Listeria monocytogenes nitrite addition during the manufacture of fermented sausage. Journal B Addition of can be Listeria Listeria monocytogenes – of Food Protection. 52 (3) sodium nitrite at reduced by 1 log unit over a period of monocytogenes, 158-161. survival with 120 ppm (3-3.5% 21 days of storage. potassium nitrate NaCl) to dried and/or sodium sausage nitrite addition Formulation B Addition of can be Listeria Listeria monocytogenes – sodium nitrite at reduced by 1 log unit over a period of monocytogenes, survival 200 with ppm (3-3.5% 21 days of storage. However this is potassium NaCl) nitrate to dried over the limit of allowable nitrite. sausage
B – Growth of L. monocytogenes, A. hydrophila, and Y. enterocolitica Addition of smoke (liquid or solid), at the manufacturers’ recommended level, to products and held at 41°F (5°C) for up to 21 days. Some products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. Suñan, E. B. and C. Aristimuño. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 – 393. B – Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite addition Addition of sodium nitrite at 50 ppm (3-3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. Junttila, J., J. Hirn, P. Hill, and E. Nurmi. 1989. Effect of different levels of nitrite and nitrate on the survival of Listeria monocytogenes during the manufacture of fermented sausage. Journal of Food Protection. 52 (3) 158-161. B – Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite addition Addition of sodium nitrite at 120 ppm (3-3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. Formulation B – Listeria monocytogenes, survival with potassium nitrate Addition of sodium nitrite at 200 ppm (3-3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. However this is over the limit of allowable nitrite.
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