Abstract
SummaryThe influence of the addition of 0, 100 and 200 p.p.m. nitrite to sliced vacuum packed Bologna‐type sausage was studied at 2, 5, 10 and 20°C. An increasing inhibition of growth of Brochothrix thermosphacta, Enterobacterinceae and MoraxellalMoraxella‐like organisms was found with increasing nitrite concen‐ tration andlor decreasing temperature. The gram positive cocci, the yeasts and lactic acid bacteria were only inhibited to a limited extent. Consequently the lactic acid bacteria became more dominant in vacuum packed cooked meat product with added nitrite. The gram negative bacteria often constitute the major flora in packages produced without nitrite, and may proliferate at higher temperatures even in samples produced with nitrite.
Published Version
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