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The Effects of Sulphite Preservative in British Fresh Sausages
Author(s) -
Dyett E. J.,
Shelley Deirder
Publication year - 1966
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1966.tb03495.x
Subject(s) - preservative , food science , chemistry , bacteriology , food preservation , biology , bacteria , genetics
S ummary . The bacteriology of pork and beef sausages, with and without metabisulphite preservative, when stored at room temperature and 3—5° is described. The preservative has a marked effect on microbial growth in sausages stored at room temperature, particularly with regard to the organisms found on plates incubated at 37°. Of the latter, coli‐aerogenes and other Gram negative organisms were the most inhibited by the preservative.