Antimicrobial Activity of Butylated Hydroxyanisole and Potassium Sorbate Against Natural Microflora in Raw Turkey Meat and Salmonella typhimurium in Cooked Turkey Meat

Abstract

The antimicrobial activity of butylated hydroxyanisole (BHA) (100 ppm) and potassium sorbate (1000 ppm), individually and in combination, was evaluated against growth of the natural microbial flora in raw turkey meat and against Salmonella typhimurium inoculated into cooked turkey meat. Growth of the natural flora was not inhibited by using either BHA or sorbate alone; however, slight inhibition was shown using a combination of the two. BHA, sorbate and a combination were effective to the same extent in preventing growth of naturally present gram-negative organisms. Sorbate and the BHA-sorbate combination did not differ in their effectiveness and were more effective than BHA alone in reducing numbers of S. typhimurium in cooked turkey.