Scannell A G, Hill C, Buckley D J, Arendt E K
Department of Food Technology, University College Cork, Ireland.
J Appl Microbiol. 1997 Oct;83(4):407-12. doi: 10.1046/j.1365-2672.1997.00248.x.
The effect of replacing sulphur dioxide with organic acids and nisin to reduce the microbial counts in fresh pork sausage was examined. The potential of sodium citrate or sodium lactate, used singly or in combination with nisin, was also assessed in sausage inoculated with Staphylococcus aureus MMPR 3 and Salmonella kentucky AT 1. The results indicate that a combination of sodium lactate and nisin wa particularly effective in reducing total bacterial counts in this food product. It also appears that this combination provides an increased protection against common pathogenic contaminants of fresh pork sausage, i.e. Staph. aureus and Salmonella species.
研究了用有机酸和乳酸链球菌素替代二氧化硫以减少新鲜猪肉香肠中微生物数量的效果。还评估了柠檬酸钠或乳酸钠单独使用或与乳酸链球菌素联合使用，对接种了金黄色葡萄球菌MMPR 3和肯塔基沙门氏菌AT 1的香肠的作用。结果表明，乳酸钠和乳酸链球菌素的组合在减少该食品中的总细菌数量方面特别有效。此外，这种组合似乎还能增强对新鲜猪肉香肠常见致病污染物（即金黄色葡萄球菌和沙门氏菌属）的防护作用。
