Effect of potassium sorbate on the growth of Listeria monocytogenes on fresh poultry

  1. González-Fandos, E. 1
  2. Dominguez, J.L. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Food Control

ISSN: 0956-7135

Año de publicación: 2007

Volumen: 18

Número: 7

Páginas: 842-846

Tipo: Artículo

DOI: 10.1016/J.FOODCONT.2006.04.008 SCOPUS: 2-s2.0-33846180641 WoS: WOS:000244536900012 GOOGLE SCHOLAR

Otras publicaciones en: Food Control

Resumen

This work evaluated the effect of potassium sorbate washing on the growth of Listeria monocytogenes on poultry legs stored at 4 °C for 7 days. Fresh inoculated chicken legs were dipped into either a 2.5% (w/v) or 5% potassium sorbate solution or distilled water (control). Changes in mesophiles, pychrotrophic counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated. The shelf life of the samples washed with potassium sorbate was extended by at least 2 days over the control samples washed with distilled water. Legs washed with 5% potassium sorbate showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 1.3 log units after 7 days of storage. Sensory quality was not adversely affected by potassium sorbate. © 2006 Elsevier Ltd. All rights reserved.