Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna |
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| Authors: | CHIA-WEI CHANG JOSEPH G SEBRANEK HOMER W WALKER DEANE E GALLOWAY |
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| Affiliation: | Author Sebranek is affiliated with the Depts. of Animal Science and Food Technology and Author Walker is with the Dept. of Food Technology, Iowa State Univ., Ames, IA 50011.;Author Chang is affiliated with Wilson Foods, Cherokee, IA.;Author Galloway is affiliated with American Can Company, Neenah, WI. |
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| Abstract: | A sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m2/24 hr to 120 cc/m2/24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m2/24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen-permeable film. |
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