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Inhibition of germination and outgrowth of Clostridium perfringens spores by buffered calcium, potassium and sodium citrates in cured and non-cured injected pork during cooling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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2
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Wang Y, Cai D, He M, Wang Z, Qin P, Tan T. Open fermentative production of L-lactic acid using white rice bran by simultaneous saccharification and fermentation. BIORESOURCE TECHNOLOGY 2015; 198:664-672. [PMID: 26433792 DOI: 10.1016/j.biortech.2015.09.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 09/07/2015] [Accepted: 09/08/2015] [Indexed: 06/05/2023]
Abstract
To reduce raw material cost for lactic acid production, white rice bran as an important byproduct in rice milling, was used in l-lactic acid production by open simultaneous saccharification and fermentation (SSF). Although one thermotolerant strain was used at a temperature as high as 50°C, the open fermentation was still inefficient due to the indigenous thermophilic bacteria from corn steep liquor powder. A stepwise controlled pH was proposed in open SSF process, and no complicated pretreatment or sterilization was needed before fermentation. In batch fermentation, 117 gL(-1) lactic acid was obtained, and the productivity and yield reached 2.79 gL(-1) h(-1) and 98.75%, respectively. These results showed an efficient way to develop high value-added products from white rice bran.
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Affiliation(s)
- Yong Wang
- National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Di Cai
- National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Meiling He
- National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Zheng Wang
- National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Peiyong Qin
- National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Tianwei Tan
- National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China.
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3
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Magrinyà N, Terjung N, Loeffler M, Gibis M, Bou R, Weiss J. Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat. Int J Food Microbiol 2015; 215:86-94. [PMID: 26344644 DOI: 10.1016/j.ijfoodmicro.2015.08.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 08/17/2015] [Accepted: 08/23/2015] [Indexed: 11/29/2022]
Abstract
A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate>lauric arginate (Nα-lauroyl-L-arginine ethyl ester, LAE)>methylparaben). Various concentrations of sodium lactate (20, 40, and 60 mg/g), lauric arginate (0.5, 1, 1.5, 2.0, and 2.5 mg/g) and methylparaben (0.1, 0.5, 1.0, and 2.0 mg/g) were used to evaluate the antimicrobial activity against natural meat microbiota (total aerobic mesophilic colony counts, coliform bacteria, and lactic acid bacteria). The results indicate that the three antimicrobials tested are influenced at different strengths by the changes of the fat addition of the minced meat. The antimicrobial efficacy of LAE and methylparaben is increased by a higher fat content in the meat batter, whereas for lactate no clear lactate proportionality relationship can be seen. This structure sensitivity is most strongly pronounced with lauric arginate, which we attributed to the amphiphilic character of the molecule.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Nino Terjung
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Myriam Loeffler
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Ricard Bou
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain; Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Finca Camps i Armet, 17121, Monells (Girona), Spain
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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4
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Porto-Fett ACS, Campano SG, Shoyer BA, Israeli D, Oser A, Luchansky JB. Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast. J Food Prot 2015; 78:927-33. [PMID: 25951386 DOI: 10.4315/0362-028x.jfp-14-467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We evaluated the efficacy of potassium levulinate (KLEV; 0.0, 1.0, 1.5, and 2.0%) with and without a blend of potassium propionate (0.1%) and potassium diacetate (0.1%) (KPD) versus a blend of potassium lactate (1.8%) and sodium diacetate (0.125%) (KLD) for inhibiting Listeria monocytogenes on commercially prepared, uncured turkey breast during refrigerated storage. Product formulated with KLD or KLEV (1.5%) was also subsequently surface treated with 44 ppm of a solution of lauric arginate (LAE). Slices (ca. 1.25 cm thick and 100 g) of turkey breast formulated with or without antimicrobials were surface inoculated on both the top and bottom faces to a target level of ca. 3.5 log CFU per slice with a five-strain cocktail of L. monocytogenes, vacuum sealed, and then stored at 4°C for up to 90 days. Without inclusion of antimicrobials in the formulation, pathogen levels increased by ca. 5.2 log CFU per slice, whereas with the inclusion of 1.0 to 2.0% KLEV pathogen levels increased by only ca. 2.9 to 0.8 log CFU per slice after 90 days at 4°C. When 1.0% KLEV and KPD were included as ingredients, pathogen levels increased by ca. 0.8 log CFU per slice after storage at 4°C for 90 days, whereas a decrease of ca. 0.7 log CFU per slice was observed when 1.5 or 2.0% KLEV and KPD were included as ingredients. When used alone, KPD was not effective (≥5.8-log increase). As expected, KLD was effective at suppressing L. monocytogenes in uncured turkey breast. When uncured turkey breast was formulated with KLD or KLEV (1.5%) or without antimicrobials and subsequently surface treated with LAE, pathogen levels decreased by ca. 1.0 log CFU per package within 2 h; no differences (P ≥ 0.01) were observed in pathogen levels for product surface treated with or without LAE and stored for 90 days. Our results validate the use of KLEV to inhibit outgrowth of L. monocytogenes during refrigerated storage of uncured turkey breast. KLEV is at least as effective as KLD as an antilisterial agent.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA.
| | | | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
| | - David Israeli
- Mrs. Ressler's Food Products, Philadelphia, Pennsylvania 19120, USA
| | - Alan Oser
- Food Safety Connect, Blacksville, West Virginia 26521, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
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5
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Peteán M, Beccaría A, Burns P, Sihufe G, Zacarías MF, Binetti A, Reinheimer J, Vinderola G. Influence of technological variables on the functionality of the cell-free fraction of fermented buttermilk. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Melina Peteán
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
- Laboratorio de Fermentaciones; Facultad de Bioquímica y Ciencias Biológicas; Universidad Nacional del Litoral; Paraje El Pozo Santa Fe 3000 Argentina
| | - Alejandro Beccaría
- Laboratorio de Fermentaciones; Facultad de Bioquímica y Ciencias Biológicas; Universidad Nacional del Litoral; Paraje El Pozo Santa Fe 3000 Argentina
| | - Patricia Burns
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Guillermo Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC, UNL-CONICET); Güemes 3450 Santa Fe Argentina
| | - María Florencia Zacarías
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Ana Binetti
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Jorge Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
| | - Gabriel Vinderola
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829 Santa Fe 3000 Argentina
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6
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Fermented pork sausage fortified with commercial or hen eggshell calcium lactate. Meat Sci 2013; 62:199-204. [PMID: 22061412 DOI: 10.1016/s0309-1740(01)00247-9] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2001] [Revised: 11/27/2001] [Accepted: 11/27/2001] [Indexed: 10/27/2022]
Abstract
The effects of adding commercial-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhams (Thai-style fermented pork sausage) were studied. The Nham calcium levels were 150, 300 and 450 mg/100 g. Compared to controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value. The shear force of Nhams fortified with eggshell calcium lactate decreased (P<0.05) from 32.2 N in the controls to 19.5-22.8 N in Nhams fortified with eggshell calcium lactate. However, Nhams fortified with commercial calcium lactate had the same shear force as the controls. Sensory scores of sour taste, flavour and overall acceptance were not different between the control and calcium-fortified Nhams at a calcium level of 150 mg/100 g.
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7
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Porto-Fett A, Pierre J, Shoyer B, Luchansky J. Effect of Storage Temperatures and Cooking Times on Viability of Listeria monocytogenes
and E
scherichia coli
O157:H7 Inoculated in/on Goetta. J Food Saf 2013. [DOI: 10.1111/jfs.12032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A.C.S. Porto-Fett
- US Department of Agriculture; Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038
| | - J. Pierre
- Delaware State University; Dover DE 19901
| | - B.A. Shoyer
- US Department of Agriculture; Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038
| | - J.B. Luchansky
- US Department of Agriculture; Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038
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8
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Muhlisin, Kang SM, Choi WH, Lee KT, Cheong SH, Lee SK. The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2013; 26:134-42. [PMID: 25049716 PMCID: PMC4093050 DOI: 10.5713/ajas.2012.12468] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 10/29/2012] [Accepted: 10/17/2012] [Indexed: 11/27/2022]
Abstract
The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5°C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p<0.05). The 30% CO2-MAP was more effective to suppress the microbial growth than 100% N2-MAP, moreover the 30% CO2-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE L* and CIE a*, and higher CIE b* than those with no additive mixture. The 30% CO2-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% CO2-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.
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Affiliation(s)
- Muhlisin
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
| | - Sun Moon Kang
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
| | - Won Hee Choi
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
| | - Keun Taik Lee
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
| | - Sung Hee Cheong
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
| | - Sung Ki Lee
- Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea
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9
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Tahmouzi S, Razavi SH, Safari M, Emam-Djomeh Z. Influence of Beet Sugar, Calcium Lactate, andStaphylococcus xylosus(with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters. J Food Sci 2012; 77:M565-71. [DOI: 10.1111/j.1750-3841.2012.02754.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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TAHMOUZI SAEED, RAZAVI SEYEDHADI, SAFARI MOHAMMAD, EMAM-DJOMEH ZAHRA. DEVELOPMENT OF A PRACTICAL METHOD FOR PROCESSING OF NITRITE-FREE HOT DOGS WITH EMPHASIS ON EVALUATION OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF THE FINAL PRODUCT DURING REFRIGERATION. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00626.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Muhlisin M, Kang SM, Choi WH, Lee KT, Cheong SH, Lee SK. Effects of Organic Acids Mix and Modified Atmosphere Packaging on the Storage Quality of Sliced Bacon. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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12
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Hwang CA, Juneja V. Effects of salt, sodium pyrophosphate, and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef. J Food Prot 2011; 74:622-6. [PMID: 21477477 DOI: 10.4315/0362-028x.jfp-10-325] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ground beef products are susceptible to contamination with Escherichia coli O157:H7. The objective of this study was to examine the effect of salt, sodium pyrophosphate (SPP), and sodium lactate on the probability of growth of E. coli O157:H7 in ground beef under a temperature abuse condition. Ground beef containing 0 to 2.25% salt, 0 to 0.5% SPP, and 0 to 3% lactate was inoculated with a four-strain mixture of E. coli O157:H7, vacuum packaged, and stored at 10°C for 15 days. A total of 25 combinations of the three additives, each with 20 samples, were tested. A logistic regression was used to model the probability of growth of E. coli O157:H7 (with a 1.0-log CFU/g increase during storage) as a function of salt, SPP, and lactate. The resultant probability model indicated that lactate at higher concentrations decreased the probability of growth of E. coli O157:H7 in ground beef, and the effect was more pronounced at higher salt concentrations. At salt concentrations below 1.3%, the increase of SPP concentration marginally increased the growth probabilities of E. coli O157:H7. The model illustrated the effect of salt, SPP, and lactate on the growth probabilities and growth or no-growth behavior of E. coli O157:H7 in ground beef and can be used to improve the microbial food safety of ground beef products.
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Affiliation(s)
- Cheng-An Hwang
- Residue Chemistry and Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Piachin T, Trachoo N. Effect of ozone and potassium lactate on lipid oxidation and survival of Salmonella typhimurium on fresh pork. Pak J Biol Sci 2011; 14:236-40. [PMID: 21870648 DOI: 10.3923/pjbs.2011.236.240] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this research was to evaluate the effect of ozone gas and potassium lactate on lipid oxidation and survival of Salmonella typhimurium on fresh pork. A total of 144 samples of fresh pork samples were cut into pieces approximately (8x5x0.6) cm in size, then (0, 2 and 4%) potassium lactate (KL), inoculated with S. typhimurium was applied by spreading a 0.5 mL cell suspension over each sample. The pork samples were then packed in (6"x8") airtight polyethylene bags with a thickness of 87.5 microm and a volume of 3.5 L with and without ozone. Ozone gas was injected into the plastic bags at a rate of 0, 200, 500 and 1,000 mg h(-1) and the samples later stored at 8 degrees C. Thio-barbituric Acid Reactive Substance (TBARS) and microbial loads were determined on days 0, 5, 10 and 15. Data was statistically analyzed using SPSS software and differences among means detected at the 0.5% confident level using the Scheffe's test. Samples treated with 2 and 4% KL had significantly (p<0.01) lower TBARS value than non-treated samples. Combination of ozone and KL showed inhibitory effects on S. typhimurium in samples. S. typhimurium was sensitive to 4% KL with and without ozone. At 1,000 mg h(-1), ozone improved KL inhibitory effect on S. typhimurium. Ozone and KL are potential substances for inhibition of S. typhimurium.
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Affiliation(s)
- T Piachin
- Foodborne Pathogens and Biofilm Research Laboratory, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Muang District, Maha Sarakham, 44000, Thailand
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Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol 2010; 27:64-9. [DOI: 10.1016/j.fm.2009.08.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2009] [Revised: 08/07/2009] [Accepted: 08/09/2009] [Indexed: 11/17/2022]
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15
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Optimization of the procedure for the synthesis of calcium lactate pentahydrate in laboratory and semi-industrial conditions. HEMIJSKA INDUSTRIJA 2009. [DOI: 10.2298/hemind0901011u] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
This paper is concerned on the development of the optimal laboratory procedure for the synthesis of calcium lactate pentahydrate and the application of obtained results in a project for a semi-industrial installation for its production. Calcium lactate is used as an additive in numerous food and pharmaceutical products. Basically, it has to satisfy quality requirements. That was the reason why the procedure for its synthesis had to be optimized in aspects of selection of reactants, their molar ratio, necessary laboratory equipment, reactant addition order, working temperature, isolation of final product from the reaction mixture, yield and product quality. A semi-industrial installation for the production of calcium lactate pentahydrate is projected on the basis of the results of this investigation. The importance of this investigation arises from the fact that this salt is not produced in Serbia and the complete quantity (about 20 t per year) is imported.
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Jofré A, Garriga M, Aymerich T. Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Sci 2008; 78:53-9. [DOI: 10.1016/j.meatsci.2007.06.015] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2007] [Revised: 06/12/2007] [Accepted: 06/18/2007] [Indexed: 10/23/2022]
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17
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Aymerich T, Picouet PA, Monfort JM. Decontamination technologies for meat products. Meat Sci 2007; 78:114-29. [PMID: 22062101 DOI: 10.1016/j.meatsci.2007.07.007] [Citation(s) in RCA: 184] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2007] [Revised: 07/04/2007] [Accepted: 07/09/2007] [Indexed: 10/23/2022]
Abstract
Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. To match all these demands without compromising safety, in the last decades alternative non-thermal preservation technologies such as HHP, irradiation, light pulses, natural biopreservatives together with active packaging have been proposed and further investigated. They are efficient to inactivate the vegetative microorganisms, most commonly related to food-borne diseases, but not spores. The combination of several non-thermal and thermal preservation technologies under the so-called hurdle concept has also been investigated in order to increase their efficiency. Quick thermal technologies such as microwave and radiofrequency tunnels or steam pasteurization bring new possibilities to the pasteurization of meat products especially in ready to eat meals. Their application after final packaging will prevent further cross-contamination during post-processing handling. The benefits of these new technologies and their limitations in an industrial application will be presented and discussed.
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Affiliation(s)
- T Aymerich
- IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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18
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Velugoti PR, Bohra LK, Juneja VK, Thippareddi H. Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey. J Food Prot 2007; 70:923-9. [PMID: 17477262 DOI: 10.4315/0362-028x-70.4.923] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Inhibition of Clostridium perfringens spore germination and outgrowth by lactic acid salts (calcium, potassium, and sodium) during exponential cooling of injected turkey product was evaluated. Injected turkey samples containing calcium lactate, potassium lactate, or sodium lactate (1.0, 2.0, 3.0, or 4.8% [w/w]), along with a control (product without lactate), were inoculated with a three-strain cocktail of C. perfringens spores to achieve a final spore population of 2.5 to 3.0 log CFU/g. The inoculated product was heat treated and exponentially cooled from 54.5 to 7.2 degrees C within 21, 18, 15, 12, 9, or 6.5 h. Cooling of injected turkey (containing no antimicrobials) resulted in C. perfringens germination and an outgrowth of 0.5, 2.4, 3.4, 5.1, 5.8, and 5.8 log CFU/g when exponentially cooled from 54.4 to 7.2 degrees C in 6.5, 12, 15, 18, and 21 h, respectively. The incorporation of antimicrobials (lactates), regardless of the type (Ca, Na, or K salts), inhibited the germination and outgrowth of C. perfringens spores at all the concentrations evaluated (1.0, 2.0, 3.0, and 4.8%) compared to the injected turkey without acetate (control). Increasing the concentrations of the antimicrobials resulted in a greater inhibition of the spore germination and outgrowth in the products. In general, calcium lactate was more effective in inhibiting the germination and outgrowth of C. perfringens spores at > or = 1.0% concentration than were sodium and potassium lactates. Incorporation of these antimicrobials in cooked, ready-to-eat turkey products can provide additionalprotection in controlling the germination and outgrowth of C. perfringens spores during cooling (stabilization).
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19
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Aymerich T, Jofré A, Garriga M, Hugas M. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. J Food Prot 2005; 68:173-7. [PMID: 15690822 DOI: 10.4315/0362-028x-68.1.173] [Citation(s) in RCA: 113] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effectiveness of nisin, lactate salts, and high hydrostatic pressure to inhibit the growth of Listeria monocytogenes and Salmonella in sliced cooked ham was studied through a combination of PCR-based detection methods, most probable number, and classical microbial enumeration techniques (International Organization for Standardization protocols). A synergistic effect to inhibit a cocktail of Listeria monocytogenes CTC1010, CTC1011, and CTC1034 was observed between potassium lactate, high hydrostatic pressure (400 MPa, 17 degrees C, 10 min), and low storage temperature when sliced cooked ham was stored for 84 days at 1 degrees C. The high hydrostatic pressure treatment also proved to be useful to inhibit a cocktail of Salmonella enterica serotypes London CTC1003, Schwarzengrund CTC1015, and Derby CTC1022.
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Affiliation(s)
- Teresa Aymerich
- Institute for Food Research and Technology (IRTA), Meat Technology Center, Granja Camps i Armet, E-17121 Monells (Girona), Spain.
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The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage. Meat Sci 2003; 65:1165-74. [DOI: 10.1016/s0309-1740(02)00346-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2002] [Accepted: 12/09/2002] [Indexed: 11/20/2022]
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21
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Mbandi E, Shelef LA. Automated measurements of antilisterial activities of lactate and diacetate in ready-to-eat meat. J Microbiol Methods 2002; 49:307-14. [PMID: 11869796 DOI: 10.1016/s0167-7012(02)00009-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Standard procedures to enumerate Listeria organisms rely on plating food samples on selective agar media. The procedures are labor-intensive, and because of the limited sensitivity, pre-enrichment step is required for the detection of low numbers of the pathogen. In the present study, an automated rapid optic procedure and the standard procedure were used to determine the behavior of the pathogen in ready-to-eat (RTE) meat and to test the effect of antilisterial agents. Listeria monocytogenes strain Scott A or a six-strain mixture of Listeria was studied using lactate (2.5%), diacetate (0.2%) and their combination in beef bologna and in sterile beef emulsion. Samples stored for up to 60 days at 5 and 10 degrees C were tested at time intervals during storage. Using the plate count method, each of the salts caused a delay in growth of the pathogen, and the salt combination was most effective causing listeriostatic effects and decline in growth of the pathogen at 5 degrees C. High negative correlation (r), ranging from 0.92 to 0.99, was obtained between the detection time (DT) recorded by the optic procedure (BioSys instrument) and cell numbers determined by the plate count procedure. The rapid (< 24 h) optic procedure was reliable in assessing the efficacy of antimicrobials and in rapid detection of low levels of listeriae that are undetectable by direct plating procedure.
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Affiliation(s)
- Evelyne Mbandi
- Department of Nutrition and Food Science, College of Science, Wayne State University, Detroit, MI 48202, USA
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22
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Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations. Food Microbiol 2002. [DOI: 10.1006/fmic.2001.0462] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Porto ACS, Franco BDGM, Sant'anna ES, Call JE, Piva A, Luchansky JB. Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C. J Food Prot 2002; 65:308-15. [PMID: 11858193 DOI: 10.4315/0362-028x-65.2.308] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The viability of Listeria monocytogenes was monitored on frankfurters containing added potassium lactate that were obtained directly from a commercial manufacturer. Eight links (ca. 56 g each) were transferred aseptically from the original vacuum-sealed bulk packages into nylon-polyethylene bags. Each bag then received a 4-ml portion of a five-strain mixture of the pathogen. Frankfurters containing 2.0 or 3.0% potassium lactate were evaluated using 20 CFU per package, and frankfurters containing 3.0% potassium lactate were evaluated using 500 CFU per package. The packages were vacuum-sealed and stored at 4 or 10 degrees C for up to 90 or 60 days, respectively. During storage at 4 degrees C, pathogen numbers remained at about 1.6 log10 CFU per package over 90 days in packages containing frankfurters with 2.0% potassium lactate that were inoculated with about 20 CFU. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 20 CFU and stored at 4 degrees C, pathogen numbers remained at about 1.4 log10 CFU per package over 90 days. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 500 CFU and stored at 4 degrees C, pathogen numbers remained at about 2.4 log10 CFU per package over 90 days. However, in the absence of any added potassium lactate, pathogen numbers increased to 4.6 and 5.0 log10 CFU per package after 90 days of storage at 4 degrees C for starting levels of 20 and 500 CFU per package, respectively. During storage at 10 degrees C, pathogen numbers remained at about 1.4 log10 CFU per package over 60 days in packages containing frankfurters with 2.0% potassium lactate that were inoculated with about 20 CFU. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 20 CFU and stored at 10 degrees C, pathogen numbers remained at about 1.1 log10 CFU per package over 60 days of storage. In the absence of any added potassium lactate, pathogen numbers increased to 6.5 log10 CFU per package after 28 days and then declined to 5.0 log10 CFU per package after 60 days of storage at 10 degrees C. In packages containing frankfurters with 3.0% potassium lactate that were inoculated with about 500 CFU per package, pathogen numbers remained at about 2.4 log10 CFU per package over 60 days of storage at 10 degrees C, whereas in the absence of any added potassium lactate, pathogen numbers increased to about 6.6 log10 CFU per package within 40 days and then declined to about 5.5 log10 CFU per package after 60 days of storage. The viability of L. monocytogenes in frankfurter packages stored at 4 and 10 degrees C was influenced by the pH and the presence or levels of lactate but not by the presence or levels of indigenous lactic acid bacteria or by the proximate composition of the product. These data establish that the addition of 2.0% (P < 0.0004) or 3.0% (P < 0.0001) potassium lactate as an ingredient in frankfurters can appreciably enhance safety by inhibiting or delaying the growth of L. monocytogenes during storage at refrigeration and abuse temperatures.
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Affiliation(s)
- Anna C S Porto
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania 19038, USA
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24
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Glass KA, Granberg DA, Smith AL, Mcnamara AM, Hardin M, Mattias J, Ladwig K, Johnsoni EA. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J Food Prot 2002; 65:116-23. [PMID: 11808782 DOI: 10.4315/0362-028x-65.1.116] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The inhibition of Listeria monocytogenes by sodium lactate and sodium diacetate was evaluated for wieners containing pork, turkey, and beef and for cooked bratwurst containing beef and pork. Both products were supplied by commercial manufacturers. Treated products were surface-inoculated with 10(5) CFU of L. monocytogenes per package and vacuum-packed in gas-impermeable pouches. Wieners were stored for 60 days at 4.5 degrees C, and bratwurst were stored for 84 days at 3 and 7degrees C. A surface treatment that consisted of dipping wieners into solutions containing < or = 6% lactate and < or = 3% diacetate for 5 s did not delay pathogen growth compared with that for untreated wieners. In additional trials, the antilisterial activity of lactate and diacetate in wiener and bratwurst formulations was evaluated. Lactate levels ranged from 1.32 to 3.4%, and diacetate was evaluated at 0.1 and 0.25%. The growth of L. monocytogenes was delayed for 4 and 12 weeks at 7 and 3 degrees C, respectively, on uncured, unsmoked bratwurst formulated with 3.4% lactate/0.1% diacetate, compared with 1 and 2 weeks, respectively, for the formulation containing 2% lactate. L. monocytogenes grew by > or = 1 log unit after 4 weeks' storage at 3 or 7 degrees C on cured, smoked bratwurst without lactate or diacetate, but growth was inhibited for 12 weeks on cured, smoked bratwurst formulated with 3.4% lactate and 0.1% diacetate. Sodium lactate levels of > or = 3% and combinations of > or = 1% lactate plus > or = 0.1% diacetate prevented listerial growth on wieners stored for 60 days at 4.5 degrees C. These results indicate that dipping wieners in lactate-diacetate solutions is not an efficient way to apply these antimicrobial agents to wieners. However, the inclusion of combinations of sodium lactate and sodium diacetate in wiener or bratwurst formulations inhibits the growth of L monocytogenes at < or = 7 degrees C, and an additional margin of safety was observed for products that are cured and smoked.
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Affiliation(s)
- Kathleen A Glass
- Food Research Institute, University of Wisconsin-Madison, 53706, USA
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25
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Aran N. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse. Int J Food Microbiol 2001; 63:117-23. [PMID: 11205943 DOI: 10.1016/s0168-1605(00)00412-8] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens at three different concentrations (0, 1.5 and 3% w/w) and at different temperatures (10, 15 and 20 degrees C for B. cereus and 15, 20 and 25 degrees C for C. perfringens) was investigated, using beef goulash as a model system for pasteurised vacuum-packaged convenience foods. Calcium lactate at a level of 3% reduced the pH values of the samples from 6.0 to 5.5. No B. cereus growth was observed at 10 degrees C, but after 7 days at an incubation temperature of 15 degrees C, cell number increased by 1 log cfu/g in the control samples. At this temperature, lactates were seen to be effective at inhibiting growth. Calcium lactate was more inhibitory than sodium lactate as the growth of B. cereus was inhibited at 1.5 and 3% concentrations at 20 degrees C, respectively. Growth of C. perfringens was arrested in the presence of 1.5% calcium lactate at all storage temperatures, whereas growth was inhibited by 3% sodium lactate only at 15 degrees C.
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Affiliation(s)
- N Aran
- Istanbul Technical University, Department of Food Engineering, Maslak-Istanbul, Turkey.
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26
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Devliegher F, Geeraerd AH, Versyck KJ, Bernaert H, Van Impe JF, Debevere J. Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation. Int J Food Microbiol 2000; 58:93-106. [PMID: 10898466 DOI: 10.1016/s0168-1605(00)00291-9] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Cooked meat products are often post-contaminated because of a packaging and/or slicing step after the pasteurisation process. The shelf life is therefore limited and can be extended by adding Na-lactate. A previously developed model for the spoilage of gas packed cooked meat products, including temperature, water activity and dissolved CO2 as independent variables, was extended with a fourth factor: the Na-lactate concentration in the aqueous phase of the meat product. Models were developed for the maximum specific growth rate mu(max) and the lag phase lambda of the specific spoilage organism Lactobacillus sake subsp. carnosum. Quadratic response surface equations were compared with extended Ratkowsky models. In general, response surface equations fitted the experimental data best but in the case of mu(max) the response surface model predicted illogical growth behaviour at low water activities and high Na-lactate concentrations. A extensive product validation of the mathematical models was performed by means of inoculated as well as naturally contaminated industrially prepared cooked meat products. The deviations of the experimentally determined versus predicted growth parameters in inoculated cooked meat products were in general small. Both types of models were also able to predict the shelf life of naturally contaminated cooked meat products, except for pâté where an under-estimation of the shelf life was predicted by the response surface equations. The validation studies revealed higher accuracy of the extended Ratkowsky models in comparison to the response surface equations. A significant shelf life extending effect of Na-lactate was predicted, which was more pronounced at low refrigerated temperatures. A synergistic effect has also been noticed between Na-lactate and carbon dioxide which, at least partly, could be explained by the pH-decreasing effect of CO2.
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Affiliation(s)
- F Devliegher
- University of Ghent, Department of Food Technology and Nutrition, Belgium.
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27
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Chemaly Z, Muhr H, Fick M. Crystallization Kinetics of Calcium Lactate in a Mixed-Suspension-Mixed-Product Removal Crystallizer. Ind Eng Chem Res 1999. [DOI: 10.1021/ie9806904] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Z. Chemaly
- Laboratoire des Sciences du Génie Chimique, CNRS, ENSAIA, 2 avenue de la Forêt de Haye, 54505 Vandoeuvre Cedex, France, and ENSIC, 1 rue Grandville, 54001 Nancy Cedex, France
| | - H. Muhr
- Laboratoire des Sciences du Génie Chimique, CNRS, ENSAIA, 2 avenue de la Forêt de Haye, 54505 Vandoeuvre Cedex, France, and ENSIC, 1 rue Grandville, 54001 Nancy Cedex, France
| | - M. Fick
- Laboratoire des Sciences du Génie Chimique, CNRS, ENSAIA, 2 avenue de la Forêt de Haye, 54505 Vandoeuvre Cedex, France, and ENSIC, 1 rue Grandville, 54001 Nancy Cedex, France
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28
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McMahon CM, Doherty AM, Sheridan JJ, Blair IS, McDowell DA, Hegarty T. Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef. Lett Appl Microbiol 1999; 28:340-4. [PMID: 10347886 DOI: 10.1046/j.1365-2672.1999.00554.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The effect of sodium lactate (NaL) (0, 2.4 or 4.8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55 degrees C, was examined. Survivors were enumerated on selective media at pH 5.7/7.4 (Y. enterocolitica) or pH 5.7/7.2 (L. monocytogenes). Recovery of the organisms depended on the pH and NaL levels in the recovery medium. The heat resistance of Y. enterocolitica (P < 0.001) and L. monocytogenes (P < 0.01) decreased as the concentration of NaL in the minced beef increased from 0 to 2.4% or 4.8%. The thermal destruction of pathogens in foods processed using mild temperatures may be enhanced by the addition of 2.4% NaL.
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Affiliation(s)
- C M McMahon
- National Food Centre, Castleknock, Dublin, Ireland
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29
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Smulders FJ, Greer GG. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies. Int J Food Microbiol 1998; 44:149-69. [PMID: 9851597 DOI: 10.1016/s0168-1605(98)00123-8] [Citation(s) in RCA: 139] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids (lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles can be expected. Carcass decontamination may not improve the safety of the resultant meat, but laboratory trials confirm that acid decontamination of subprimal and retail cuts is more efficacious. An advantage over many other intervention strategies is that residual antimicrobial activity is demonstrable over extended periods of storage. These studies have also shown that some meatborne pathogens are particularly sensitive to organic acids (i.e., Yersinia enterocolitica) while others are resistant (i.e., E. coli O157:H7). Dilute solutions of organic acids (1 to 3%) are generally without effect on the desirable sensory properties of meat when used as a carcass decontaminant. However, dependent on treatment conditions, lactic and acetic acid can produce adverse sensory changes when applied directly to meat cuts, with irreversible changes in appearance being a frequent occurrence. It is speculated that organic acid decontamination will be implemented in American abattoirs in an effort to meet specified performance standards for pathogen reduction as part of an overall HACCP program. In contrast, the EU advocates that strictly controlled processing hygiene is sufficient to ensure the safety of the product. Additional research is necessary to establish a set of treatment conditions that may permit a practicable reduction in bacterial contamination throughout the processing chain with a measurable effect on safety and storage life, without imposing any change in sensory properties. It will also be necessary to develop standard, objective measures to assess HACCP and the efficacy of decontamination procedures. Without such commercial studies controversy on the practicality of acid decontamination will persist.
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Affiliation(s)
- F J Smulders
- Institute for Meat Hygiene, Meat Technology and Food Science, Veterinary Medical University of Vienna, Austria
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30
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HU AMYC, SHELEF LEORAA. INFLUENCE OF FAT CONTENT AND PRESERVATIVES ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN BEAKER SAUSAGE. J Food Saf 1996. [DOI: 10.1111/j.1745-4565.1996.tb00158.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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