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1

Microflora of low-salt herring. II. The influence of sodium benzoate on microflora of low-salt herring

100%
Dabrowski W., Rozycka-Kasztelan K., Czeszejko K., Medrala D.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
Results of qualitative and quantitative studies on microflora of low-salt herring slices supplemented with 0%, 0.2% and 0.3% of sodium benzoate (E-211) are presented. Herring slices were subjected to low salting with addition of 0%, 0.2% and 0.3% of sodium benzoate according to a recipe provided by a local manufacturer. It was observed that sodium benzoate reduced diversity of bacteria and yeasts in a tested product and exerted no influence on the total number of bacteria and yeasts. It gave the evidence that an empty ecological niche was created after elimination of some species by the preservative and remainders substituted them. As a result no reduction of the total number of micro-organisms was observed and a shelf life of the product was not prolonged. Our results proved that sodium benzoate is the ineffective preservative for low-salt herring production.
2

Occurrence of Listeria spp. in vacuum-packed smoked fish

100%
Dabrowski W., Rozycka-Kasztelan K., Medrala D., Skotarczak B.
Folia Universitatis Agriculturae Stetinensis. Piscaria
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2000
|
tom 26
3

Listeria monocytogenes in salted herring

100%
Dabrowski W., Rozycka-Kasztelan K., Kur J., Kotlowski R.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2000
|
tom 03
|
nr 2
The following paper includes the results of research, concerning the occurrence of Listeria spp in salted herring and herring salads. 100 samples of traditionally and vacuum packed herring and 40 herring salads were examined. It was established that 6.6% of the samples were contaminated with these microorganisms. 4 strains of Listeria innocua and 5 strains of L. monocytogenes were isolated. Listeria was not found in the herring salads, which was explained by the low, <4 pH of the product. Moreover, the ability of Listeria monocytogenes to develop in the environment of salted herring was determined. It was established that the pathogenic microorganisms multiplies in the herring, stored at the room temperature. At 10°C the development of Listeria is totally inhibited. Sodium benzoate has little influence on the development of Listeria because it merely delays the beginning, of the logarithmic phase of the bacteria development by 2 days.
4

Differentiation of enzymatic activity of yeasts and yeast-like microorganisms isolated from various environments

100%
Boguslawska-Was E., Dabrowski W., Skoropada K., Rozycka-Kasztelan K.
Acta Mycologica
|
2000
|
tom 35
|
nr 1
5

Prevalence of Listeria spp. in meat and raw sausages

88%
Dabrowski W., Boguslawska-Was E., Daczkowska-Kozon E., Krasnosielska M., Rozycka-Kasztelan K.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 2
195-200
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