Effect of Ascorbic and Isoascorbic acids on Survival of Campylobacter jejuni in Poultry Meat .

J Food Prot

Department of Food Science, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel.

Published: June 1988

Samples of radiation-sterilized mechanically deboned turkey meat were inoculated with a strain of Campylobacter jejuni , stored at 5°C, and viable counts of the test organism determined during a 7-week period. As compared to results obtained with unsupplemented samples, addition of ascorbic acid or sodium isoascorbate (erythorbate) to the meat, at a concentration of 5 mmol/kg, caused an increase in the death rate of C. jejuni . Autooxidation of these compounds, during storage of the meat, supports the view that their toxic effect is mainly due to their oxidation products.

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http://dx.doi.org/10.4315/0362-028X-51.6.436DOI Listing

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