The effects oi different nitrite concentrations and combinations
of nitrite, sorbate & salt on the total aerobic bacterial counts
in sausage paste were assayed. All samples were held at
Li-5°C for ‘I0 days. The bacterial load of untreated sample
extremely increased lrom 8.9 log 0 to 18.3 logm alter 10
days relrigeration. While, total izacterial counts oi 50, 100,
150 and 300 ppm nitrite—treatments reached 12.3, 12, 10.2
and 9.6 log 10 alter ‘I0 days relrigeretion, respectively. Combi-
nations of nitrite, sorgate lr salt to reduce the amount of
added nitrite in the paste were tried. The results pointed
out that 150 ppm nitrite plus 0.26% sorbate plus 2.5% salt-treat-
ment had nearly the same effect as that oi 300 ppm nitrite-
treatment in inhibiting aerobic bacterial growth in sausage
paste.