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Appl Environ Microbiol. 1981 February; 41(2): 422–429.
PMCID: PMC243710

Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate.

Abstract

Inhibition of uncontrolled mold growth on three types of raw cured Italian dry salami was studied under commercial production conditions. Salami were dipped or sprayed with natamycin (pimaricin) or were given a combined organic acid-plus-potassium sorbate treatment. Acetic and citric acids potentiated the inhibitory effects of potassium sorbate significantly, but lactic and succinic acids showed little or no effect. Treatment of salami by dipping in 2.5% (wt/vol) potassium sorbate or 2,000 ppm (mg/liter) of pimaricin did not successfully prevent the growth of surface molds. At 10% potassium sorbate on all types of salami and at 2.5% sorbate on Casalingo salami, visual inhibition of mold growth was observed, but numbers of viable fungi on all salami types treated with 2.5% sorbate were not significantly (95% confidence) different from numbers found in the untreated controls. Pimaricin spray (2 X 1,000 ppm) was as good as or slightly better than 2.5% potassium sorbate, but greater concentrations of each were required to satisfactorily inhibit surface mold growth during the 25- to 50-day ripening period.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • Bullerman LB, Ayres JC. Aflatoxin-producing potential of fungi isolated from cured and aged meats. Appl Microbiol. 1968 Dec;16(12):1945–1946. [PMC free article] [PubMed]
  • Bullerman LB, Hartman PA, Ayres JC. Aflatoxin production in meats. II. Aged dry salamis and aged country cured hams. Appl Microbiol. 1969 Nov;18(5):718–722. [PMC free article] [PubMed]
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  • Zivin JA, Bartko JJ. Statistics for disinterested scientists. Life Sci. 1976 Jan 1;18(1):15–26. [PubMed]

Articles from Applied and Environmental Microbiology are provided here courtesy of American Society for Microbiology (ASM)