Effect of Ascorbic and Isoascorbic acids on Survival of Campylobacter jejuni in Poultry Meat 1.

Samples of radiation-sterilized mechanically deboned turkey meat were inoculated with a strain of Campylobacter jejuni , stored at 5°C, and viable counts of the test organism determined during a 7-week period. As compared to results obtained with unsupplemented samples, addition of ascorbic acid or sodium isoascorbate (erythorbate) to the meat, at a concentration of 5 mmol/kg, caused an increase in the death rate of C. jejuni . Autooxidation of these compounds, during storage of the meat, supports the view that their toxic effect is mainly due to their oxidation products.