Nģmeček Z., Sovjįk R.
Abstract
The second part of the study about impact of benzoic and sorbic acids on survival of L. monocytogenes is reported.
For experiments carrots salad and coleslaw as representatives of vegetable salads were used. Czabay spread
(basically minced czabay sausage mixed with vegetable butter) with high fat contents and low aw, as different
product was choosen. In vegetable salads, number of inoculated L. monocytogenes decreased substantially, despite
of the fact that concentrations of preservants were in substance much lower than in czabay spread. Carrots salad,
due to decrease of pH under pH 4.0 may be considered as the product not supporting L. monocytogenes growth. In case
of czabay spread also concentrations of preservants were sufficient enough for considerable decrease of Listeria
monocytogenes counts.
Key words:
L. monocytogenes, carrots salad, coleslaw, delicatessen spread