The effects of sulphite preservative in British fresh sausages.
1966
Summary. The bacteriology of pork and beef sausages, with and without metabisulphite preservative, when stored at room temperature and 3—5° is described. The preservative has a marked effect on microbial growth in sausages stored at room temperature, particularly with regard to the organisms found on plates incubated at 37°. Of the latter, coli-aerogenes and other Gram negative organisms were the most inhibited by the preservative.
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