Effects of Salmonella bacteriophage, nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork

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• 作者：Changbao Wang^a ; Jie Yang^a ; Xiaoyu Zhu^a ; Yingjian Lu^b ; Yingying Xue^a ; Zhaoxin Lu^a ; ^{fmb@njau.edu.cn}
• 关键词：Bacteriophage ; Nisin ; Potassium sorbate ; Salmonella ; Fresh chilled pork
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：869-877
• 全文大小：1108 K
• 卷排序：73

文摘

Salmonella phage, nisin and potassium sorbate were used on fresh chilled pork. Phage significantly reduced Salmonella count on fresh chilled pork. There is combinative effect among phage, nisin and potassium sorbate on chilled pork. No adverse effect of phage on fresh chilled pork was observed during this study. Phage, nisin and potassium sorbate have potential as a biocontrol agent on pork.