The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes
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2016, LWTCitation Excerpt :Nonetheless, nitrite has been found to contribute to the inhibition of L. monocytogenes in dry-fermented sausages at input levels of ∼150 mg/kg (Lucke, 2000; Sebranek & Bacus, 2007). Earlier, McClure, Kelly, and Roberts (1991) had shown that at pH 5.3, even 50 mg/kg nitrite exerted substantial inhibition of L. monocytogenes in tryptone soy broth. The duration of smoking (hence, the batch duration) had also a significant impact on the final counts of L. monocytogenes.
Copyright © 1991 Published by Elsevier B.V.