EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUE

1957 ◽  
Vol 22 (1) ◽  
pp. 51-62 ◽  
Author(s):  
WALTER PARTMANN
Keyword(s):  
Sodium Chloride ◽  
Low Temperature ◽  
Sodium Nitrite ◽  
Muscular Tissue

scholarly journals Quantitative Interaction Effects of Carbon Dioxide, Sodium Chloride, and Sodium Nitrite on Neurotoxin Gene Expression in Nonproteolytic Clostridium botulinum Type B

2004 ◽  
Vol 70 (5) ◽  
pp. 2928-2934 ◽  
Author(s):  
Maria Lövenklev ◽  
Ingrid Artin ◽  
Oskar Hagberg ◽  
Elisabeth Borch ◽  
Elisabet Holst ◽  
...  
Keyword(s):  
Gene Expression ◽  
Carbon Dioxide ◽  
Growth Rate ◽  
Sodium Chloride ◽  
Optical Density ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Lag Phase ◽  
Type B ◽  
Phase Duration

ABSTRACT The effects of carbon dioxide, sodium chloride, and sodium nitrite on type B botulinum neurotoxin (BoNT/B) gene (cntB) expression in nonproteolytic Clostridium botulinum were investigated in a tryptone-peptone-yeast extract (TPY) medium. Various concentrations of these selected food preservatives were studied by using a complete factorial design in order to quantitatively study interaction effects, as well as main effects, on the following responses: lag phase duration (LPD), growth rate, relative cntB expression, and extracellular BoNT/B production. Multiple linear regression was used to set up six statistical models to quantify and predict these responses. All combinations of NaCl and NaNO2 in the growth medium resulted in a prolonged lag phase duration and in a reduction in the specific growth rate. In contrast, the relative BoNT/B gene expression was unchanged, as determined by the cntB-specific quantitative reverse transcription-PCR method. This was confirmed when we measured the extracellular BoNT/B concentration by an enzyme-linked immunosorbent assay. CO2 was found to have a major effect on gene expression when the cntB mRNA levels were monitored in the mid-exponential, late exponential, and late stationary growth phases. The expression of cntB relative to the expression of the 16S rRNA gene was stimulated by an elevated CO2 concentration; the cntB mRNA level was fivefold greater in a 70% CO2 atmosphere than in a 10% CO2 atmosphere. These findings were also confirmed when we analyzed the extracellular BoNT/B concentration; we found that the concentrations were 27 ng · ml−1 · unit of optical density−1 in the 10% CO2 atmosphere and 126 ng · ml−1 · unit of optical density−1 in the 70% CO2 atmosphere.

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

scholarly journals CARACTERÍSTICAS DE CULTURAS LÁCTICAS PROBIÓTICAS PARA USO EM PRODUTOS CÁRNEOS FERMENTADOS: SENSIBILIDADE AOS SAIS DE CURA E USO DE ANTIBIÓTICOS PARA CONTAGEM SELETIVA

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
RENATA E. FREITAS DE MACEDO ◽  
SÉRGIO BERTELLI PLANZER JR ◽  
NELCINDO NASCIMENTO TERRA ◽  
RENATO J. SOSSELA FREITAS
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Lactobacillus Casei ◽  
Culture Media ◽  
Starter Culture ◽  
Meat Products ◽  
Lactobacillus Paracasei ◽  
Pediococcus Pentosaceus ◽  
Probiotic Strains ◽  
Simultaneous Use

Os objetivos deste trabalho foram avaliar a resistência de espécies probióticas de Lactobacillus na presença de sais de cura e testar sua sensibilidade frente a diferentes antimicrobianos para o desenvolvimento de meio de cultura seletivo. As culturas Lactobacillus casei, Lactobacillus paracasei e Lactobacillus rhamnosus foram semeadas em ágar MRS contendo concentrações de 0% a 3% de cloreto de sódio e 0 a 200 ppm de nitrito de sódio. O efeito do uso concomitante dos sais de cura foi verificado utilizando-se 3% de cloreto de sódio e 200 ppm de nitrito de sódio. As bactérias probióticas e a cultura starter Pediococcus pentosaceus foram testadas frente a 20 discos de antimicrobianos pela técnica de disco-difusão. O crescimento dos probióticos não apresentou alteração nas diferentes concentrações de cloreto de sódio, assim como nas concentrações de até 200 ppm de nitrito de sódio. Verificou-se resistência ao uso simultâneo de cloreto e nitrito de sódio. Entre os antimicrobianos testados, a tetraciclina apresentou resultados satisfatórios para a inibição dos probióticos permitindo o crescimento isolado da cultura starter. Os probióticos apresentaram desenvolvimento satisfatório na presença dos sais de cura, demonstrando potencial para sua utilização em produtos cárneos fermentados com ação probiótica. CHARACTERISTICS OF PROBIOTIC CULTURES FOR THE USE IN FERMENTED MEAT PRODUCTS - SENSIBILITY TO CURING SALTS AND ANTIBIOTIC USE FOR THE SELECTIVE ENUMERATION Abstract The objective of this study was to evaluate the resistance of probiotic species of Lactobacillus in the presence of curing salts and to test their sensibility in the presence of antibiotics for the development of a selective culture media. The probiotic cultures, Lactobacillus casei, Lactobacillus paracasei spp paracasei and Lactobacillus casei spp rhamnosus, were plated in MRS agar with concentration of 0 to 3% of sodium chloride and 0 to 200 ppm of sodium nitrite. The inhibitory effect of 3% sodium chloride and 200 ppm sodium nitrite in simultaneous use was evaluated for the probiotic strains. The sensibility of the starter culture, Pediococcus pentosaceus and the probiotic cultures in the presence of antibiotic was carried out using 20 different antibiotic discs by the disc-diffusion technique. The growth of the probiotic cultures wasn’t affected at different concentrations of sodium chloride, and even to concentrations of 200 ppm of sodium nitrate. Resistance was verified by simultaneous use of sodium chloride and nitrate. Among the tested antibiotics, tetracycline showed a satisfactory inhibition effect for the probiotic strains, since the growth of starter Pediococcus pentosaceus was not affected. The probiotics showed satisfactory growth in the presence of curing

Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Lactate

1994 ◽  
Vol 57 (2) ◽  
pp. 108-113 ◽  
Author(s):  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
PAUL J. HOLLAND ◽  
MEL W. EKLUND
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Lactate ◽  
The Other ◽  
Water Phase ◽  
Smoked Salmon ◽  
Total Inhibition

Comminuted raw salmon containing various concentrations and combinations of sodium lactate, sodium chloride, and sodium nitrite was inoculated with 10 Listeria monocytogenes cells per g (150 cells/15-g sample), vacuum-packaged in oxygen-impermeable film and stored at 5 or 10°C. Samples were examined for growth of L. monocytogenes and total aerobic microorganisms at specific intervals for up to 50 d. Sodium lactate exhibited a concentration-dependent antilisterial effect that was enhanced by nitrite and/or increased concentrations of NaCl. At 5°C, total inhibition of L monocytogenes was achieved for up to 50 d by 2% sodium lactate in combination with 3% water-phase NaCl. At 10°C, total inhibition was achieved for up to 35 d by 3% sodium lactate in combination with 3% water-phase NaCl, or by 2% sodium lactate in combination with 125 ppm sodium nitrite and 3% water-phase NaCl. Sodium lactate and the other additives also inhibited growth of the aerobic microflora but to a lesser degree than L. monocytogenes.

scholarly journals Antimicrobial Effect of Sodium Nitrite and Sodium Chloride in Nutrient Broth or Ground Pork Meat

1989 ◽  
Vol 30 (5) ◽  
pp. 411-416_1 ◽  
Author(s):  
Hideo NAKAJIMA ◽  
Takashi SAMESHIMA ◽  
Hiroyuki YAMANAKA ◽  
Kazuko TAKESHITA ◽  
Shigeru AKIYAMA ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Antimicrobial Effect ◽  
Nutrient Broth ◽  
Pork Meat ◽  
Ground Pork

Nickel Sulfide Concentrate Processing Using Low-Temperature Roasting with Sodium Chloride

Metallurgist ◽  
2014 ◽  
Vol 58 (5-6) ◽  
pp. 353-359 ◽  
Author(s):  
V. A. Imideev ◽  
P. V. Aleksandrov ◽  
A. S. Medvedev ◽  
O. V. Bazhenova ◽  
A. R. Khanapieva
Keyword(s):  
Sodium Chloride ◽  
Low Temperature ◽  
Nickel Sulfide ◽  
Nickel Sulfide Concentrate ◽  
Sulfide Concentrate
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