Survival of Yersinia enterocolitica in Fermented Sausages Manufactured With Different Levels of Nitrite and Different Starter Cultures.

The ability of Yersinia enterocolitica 0:3 to grow and survive during the manufacture of fermented sausages made with 0, 50, 80, 100, and 120 mg/kg added sodium nitrite and three different commercial starter cultures was determined. The sausage mass was inoculated to contain 1.7 × 10 of Y.

Effect of Different Levels of Nitrite and Nitrate on the Survival of Listeria monocytogenes During the Manufacture of Fermented Sausage.

The fate of L. monocytogenes during the fermentation of Finnish fermented sausage was examined. L.