Abstract
Bologna-type sausage was produced using NaCl or mixtures of NaCl, KCl, where NaCl was replaced by KCl on the basis of equal wateractivity. Slicing and packaging was done at a commercial manufacturer and packages stored at 2, 5, 8, 10, 20 and 25°C. Generally the numbers of total aerobic bacteria, Brochothrix thermosphacta, lactic acid bacteria, Gram negative bacteria and yeast were not significantly affected by its substitution. The increase in numbers was related to storage temperature and also to numbers present at the time of packaging. Partial replacement of sodium with potassium therefore seems to have no influence on microbial growth in this type of product.
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