B Growth of Addition of Some smoke 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 Survival and Addition of 100 ppm NaNO2 and 150 ppm KNO3 Puolanne, E. 1977. Effects – growth of NaNO2 and or 50 ppm NaNO2 and 75 ppm KNO3 of reduced addition of KNO3 and use of is adequate to produce a safe dry nitrate and nitrite on the Salmonella starter culture or sausage as long as a starter culture or properties of dry sausage. glucono-delta-lactone is used to lower Journal of the Scientific to lower pH to 4.8 to 5.3. Agricultural Society of . 49 pH to 4.8 to 5.3 (1) 1-106. Formulation B - Addition of malic The addition of malic acid and citric E. coli O157:H7 acid survival to pH 3.9 acid to the growth medium reduced E. O157:H7 4.0 log units at pH 4.2 or coli lower however it was still detectable at pH 3.9. Addition of citric acid to pH 3.9 Addition of lactic The addition of lactic acid to the acid to pH 3.9 growth medium reduced E. coli O157:H7 by 4 log units at pH 4.2, and 6 log units at pH 3.9 however it was still detectable at pH 3.9.
B – Growth of L. monocytogenes, A. hydrophila, and Y. enterocolitica Addition of (liquid or solid), at the manufacturers’ recommended level, to products and held at 41°F (5°C) for up to 21 days. Some smoke 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 – Survival and growth of Salmonella Addition of NaNO2 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. Formulation B - E. coli O157:H7 survival Addition of malic acid to pH 3.9 The addition of malic acid and citric acid to the growth medium reduced E. coli O157:H7 4.0 log units at pH 4.2 or lower however it was still detectable at pH 3.9. Addition of citric acid to pH 3.9 Addition of lactic acid to pH 3.9 The addition of lactic acid to the growth medium reduced E. coli O157:H7 by 4 log units at pH 4.2, and 6 log units at pH 3.9 however it was still detectable at pH 3.9.
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