Control of Clostridium perfringens spore germination and outgrowth by potassium lactate and sodium diacetate in ham containing reduced sodium chloride

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110395
Author(s):  
Mauricio Redondo-Solano ◽  
Carol Valenzuela-Martinez ◽  
Vijay K. Juneja ◽  
Dennis E. Burson ◽  
Harshavardhan Thippareddi
Keyword(s):  
Sodium Chloride ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Potassium Lactate ◽  
Sodium Diacetate

Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate†

2008 ◽  
Vol 71 (1) ◽  
pp. 77-82 ◽  
Author(s):  
SHAKHLO N. YARBAEVA ◽  
PADMANABHA R. VELUGOTI ◽  
HARSHAVARDHAN THIPPAREDDI ◽  
JULIE A. ALBRECHT
Keyword(s):  
Organic Acid ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Sodium Citrate ◽  
Ground Beef ◽  
E Coli ◽  
Potassium Lactate ◽  
Before And After ◽  
Organic Acid Salts ◽  
Acid Salts

Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180°C. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (<0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.

Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content

2002 ◽  
Vol 65 (4) ◽  
pp. 651-658 ◽  
Author(s):  
D. L. SEMAN ◽  
A. C. BORGER ◽  
J. D. MEYER ◽  
P. A. HALL ◽  
A. L. MILKOWSKI
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Growth Rates ◽  
Rate Constants ◽  
Meat Products ◽  
Second Order ◽  
Processed Meat ◽  
Potassium Lactate ◽  
Sodium Diacetate

A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) on the predicted growth rate of Listeria monocytogenes in cured ready-to-eat (RTE) meat products. Increased amounts of both sodium diacetate (P < 0.11) and potassium lactate (P < 0.001) resulted in significant reductions in the growth rate constants of L. monocytogenes. Increased finished-product moisture (P < 0.11) significantly increased growth rate constants. The influence of sodium chloride was not statistically significant. The second-order statistical factor for lactate was significant (P < 0.01), but all two-way interactions were not. In general, predicted growth rates exceeded actual growth rates obtained from inoculation studies of four cured RTE meat products (wieners, smoked-cooked ham, light bologna, and cotto salami). The final model will be useful to food technologists in determining formulations that will result in finished cured RTE meat products in which L. monocytogenes is not likely to grow.

Inhibition of Germination and Outgrowth of Clostridium perfringens Spores by Lactic Acid Salts during Cooling of Injected Turkey†

2007 ◽  
Vol 70 (4) ◽  
pp. 923-929 ◽  
Author(s):  
PADMANABHA REDDY VELUGOTI ◽  
LALIT K. BOHRA ◽  
VIJAY K. JUNEJA ◽  
HARSHAVARDHAN THIPPAREDDI
Keyword(s):  
Lactic Acid ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Calcium Lactate ◽  
Heat Treated ◽  
Potassium Lactate ◽  
Additional Protection ◽  
Spore Population ◽  
Sodium And Potassium ◽  
Acid Salts

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°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°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 ≥1.0% concentration than were sodium and potassium lactates. Incorporation of these antimicrobials in cooked, ready-to-eat turkey products can provide additional protection in controlling the germination and outgrowth of C. perfringens spores during cooling (stabilization).

scholarly journals The (in)dependency of blood and sweat sodium, chloride, potassium, ammonia, lactate and glucose concentrations during submaximal exercise

2020 ◽  
Author(s):  
L. Klous ◽  
C. J. de Ruiter ◽  
S. Scherrer ◽  
N. Gerrett ◽  
H. A. M. Daanen
Keyword(s):  
Sodium Chloride ◽  
Submaximal Exercise ◽  
Blood Composition ◽  
Maximum Heart Rate ◽  
Post Exercise ◽  
Non Invasive ◽  
Potassium Lactate ◽  
Blood Potassium ◽  
Sweat Composition ◽  
Sweat Sodium

Abstract Purpose To reduce the need for invasive and expensive measures of human biomarkers, sweat is becoming increasingly popular in use as an alternative to blood. Therefore, the (in)dependency of blood and sweat composition has to be explored. Methods In an environmental chamber (33 °C, 65% relative humidity; RH), 12 participants completed three subsequent 20-min cycling stages to elicit three different local sweat rates (LSR) while aiming to limit changes in blood composition: at 60% of their maximum heart rate (HRmax), 70% HRmax and 80% HRmax, with 5 min of seated-rest in between. Sweat was collected from the arm and back during each stage and post-exercise. Blood was drawn from a superficial antecubital vein in the middle of each stage. Concentrations of sodium, chloride, potassium, ammonia, lactate and glucose were determined in blood plasma and sweat. Results With increasing exercise intensity, LSR, sweat sodium, chloride and glucose concentrations increased (P ≤ 0.026), while simultaneously limited changes in blood composition were elicited for these components (P ≥ 0.093). Sweat potassium, lactate and ammonia concentrations decreased (P ≤ 0.006), while blood potassium decreased (P = 0.003), and blood ammonia and lactate concentrations increased with higher exercise intensities (P = 0.005; P = 0.007, respectively). The vast majority of correlations between blood and sweat parameters were non-significant (P > 0.05), with few exceptions. Conclusion The data suggest that sweat composition is at least partly independent of blood composition. This has important consequences when targeting sweat as non-invasive alternative for blood measurements.

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

Meat Science ◽  
2021 ◽  
pp. 108557
Author(s):  
Vijay K. Juneja ◽  
Marangeli Osoria ◽  
Anuj S. Purohit ◽  
Chase E. Golden ◽  
Abhinav Mishra ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Predictive Model ◽  
Clostridium Perfringens ◽  
Sodium Pyrophosphate

scholarly journals The Clostridium perfringens Germinant Receptor Protein GerKC Is Located in the Spore Inner Membrane and Is Crucial for Spore Germination

2013 ◽  
Vol 195 (22) ◽  
pp. 5084-5091 ◽  
Author(s):  
S. Banawas ◽  
D. Paredes-Sabja ◽  
G. Korza ◽  
Y. Li ◽  
B. Hao ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Spore Germination ◽  
Receptor Protein ◽  
Inner Membrane

Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations

2004 ◽  
Vol 67 (10) ◽  
pp. 2195-2204 ◽  
Author(s):  
J. D. LEGAN ◽  
D. L. SEMAN ◽  
A. L. MILKOWSKI ◽  
J. A. HIRSCHEY ◽  
M. H. VANDEVEN
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Growth Conditions ◽  
Continuous Variables ◽  
Surface Design ◽  
Potassium Lactate ◽  
Contour Plots ◽  
Sodium Diacetate ◽  
Factor Interactions ◽  
Composite Response

A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of four continuous variables: added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (60% [wt/wt]; 0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) in ready-to-eat cured meat products. The design was repeated for ready-to-eat uncured meat products giving a fifth categorical variable for cure status. Products were stored at 4°C. The results were modeled using a generalized regression approach. All five main effects, six two-factor interactions, and two quadratic terms were statistically significant. The model was used to show the boundary between growth and no-growth conditions at 4°C using contour plots of time to growth. It was validated using independent challenge studies of cured and uncured products. Generally, the model predicted well, particularly for cured products, where it will be useful for establishing conditions that prevent the growth of L. monocytogenes. For uncured products, there was good agreement overall between predicted and observed times to growth, but the model is less thoroughly validated than for cured products. The model should initially only be used for screening of formulations likely to prevent growth of Listeria monocytogenes in uncured products, with recommendations subject to confirmation by challenge studies.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

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