Effect of Ascorbic and Isoascorbic acids on Survival of Campylobacter jejuni in Poultry Meat

Abstract

Samples of radiation-sterilized mechanically deboned turkey meat were inoculated with a strain of Campylobacter jejuni, stored at 5°C, and viable counts of the test organism determined during a 7-week period. As compared to results obtained with unsupplemented samples, addition of ascorbic acid or sodium isoascorbate (erythorbate) to the meat, at a concentration of 5 mmol/kg, caused an increase in the death rate of C. jejuni. Autooxidation of these compounds, during storage of the meat, supports the view that their toxic effect is mainly due to their oxidation products.