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Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage
Published:
June 1, 2021
https://doi.org/10.34101/actaagrar/1/8708
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Posgay, M., Kapcsándi, V., & Hanczné Lakatos, E. (2021). Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage. Acta Agraria Debreceniensis, 1, 189-192. https://doi.org/10.34101/actaagrar/1/8708
Received 2021-01-06
Accepted 2021-02-09
Published 2021-06-01
Accepted 2021-02-09
Published 2021-06-01
Abstract
The purpose of this study was to evaluate the microbial effect of dried sage (Salvia officinalis L.) on the traditional Hungarian sausage. We added 0.5, 1, 1.5, and 2 w/w% of sage to the sausages and tested them on the 0th, 7th and 14th day. The added dried sage had no effect on the tested microorganisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus.