Sliced cooked turkey bologna with various additive formulations was surface‐inoculated with Listeria monocytogenes (2.06–2.75 log CFU/g), vacuum packaged, and stored at 4°C. Sodium acetate was most inhibitory against growth of L. monocytogenes, followed by sodium lactate and potassium sorbate, while sodium bicarbonate allowed a maximum net growth of 6.78 log CFU/g, not significantly different (p>0.05) from the control (6.43 log CFU/g). Addition of 0.5% sodium acetate, 2.0% sodium lactate, or 0.26% potassium sorbate may significantly (p<0.05) decrease growth of L. monocytogenes in refrigerated turkey bologna surface‐inoculated after thermal processing and slicing.
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Wederquist et al. (1994) studied this question.
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