Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

ABSTRACTRaw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n= 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n= 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei,Lactococcus piscium,Carnobacterium divergens,Carnobacterium maltaromaticum,Serratia proteamaculans, andBrochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to theEnterobacteriaceae,Enterococcaceae, andLeuconostocaceaefamilies comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness).IMPORTANCEOur study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake. However, salt has been used for a very long time as a hurdle technology, and salt reduction in meat products raises the question of spoilage and waste of food. The study was conceived to assess the role of sodium chloride reduction in meat products, both at the level of spoilage development and at the level of bacterial diversity, using 16S rRNA amplicon sequencing and raw pork sausage as a meat model.

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Projected effects on salt purchases following implementation of a national salt reduction policy in South Africa

Public Health Nutrition ◽

10.1017/s1368980020005273 ◽

2020 ◽

pp. 1-18

Author(s):

Rhoda N. Ndanuko ◽

Maria Shahid ◽

Alexandra Jones ◽

Terry Harris ◽

Joel Maboreke ◽

...

Keyword(s):

South Africa ◽

South African ◽

Salt Content ◽

Meat Products ◽

Food Product ◽

Food Groups ◽

Food Category ◽

Cross Sectional ◽

Salt Reduction ◽

Sectional Analysis

Abstract Objective: To assess the contribution of different food groups to total salt purchases and to evaluate the estimated reduction in salt purchases if mandatory maximum salt limits in South African legislation were being complied with. Design: This study conducted a cross-sectional analysis of purchasing data from Discovery Vitality members. Data were linked to the South African FoodSwitch database to determine the salt content of each food product purchased. Food category and total annual salt purchases were determined by summing salt content (kg) per each unit purchased across a whole year. Reductions in annual salt purchases were estimated by applying legislated maximum limits to product salt content. Setting: South Africa Participants: The study utilised purchasing data from 344,161 households, members of Discovery Vitality, collected for a whole year between January and December 2018. Results: Vitality members purchased R12.8 billion worth of food products in 2018, representing 9,562 products from which 264,583 kg of salt were purchased. The main contributors to salt purchases were bread and bakery products (23.3%); meat and meat products (19%); dairy (12.2%); sauces, dressings, spreads and dips (11.8%); and convenience foods (8.7%). The projected total quantity of salt that would be purchased after implementation of the salt legislation was 250,346 kg, a reduction of 5.4% from 2018 levels. Conclusions: A projected reduction in salt purchases of 5.4% from 2018 levels suggests that meeting the mandatory maximum salt limits in South Africa will make a meaningful contribution to reducing salt purchases.

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Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

Food Science and Technology International ◽

10.1177/1082013219872677 ◽

2019 ◽

Vol 26 (2) ◽

pp. 123-131 ◽

Cited By ~ 4

Author(s):

Isabela Rodrigues ◽

Letícia A Gonçalves ◽

Francisco AL Carvalho ◽

Manoela Pires ◽

Yana JP Rocha ◽

...

Keyword(s):

Water Activity ◽

Emulsion Stability ◽

Direct Reduction ◽

Salt Content ◽

Meat Product ◽

Meat Products ◽

Sodium Content ◽

Salt Reduction ◽

High Sodium ◽

Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

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Sodium reduction in butter using microparticulated salt

British Food Journal ◽

10.1108/bfj-02-2019-0113 ◽

2019 ◽

Vol 121 (4) ◽

pp. 874-881 ◽

Cited By ~ 1

Author(s):

Daniela da Costa de Oliveira ◽

Amanda Cristina Cristina Andrade ◽

Jéssica Guimarães ◽

Jéssica Ferreira Rodrigues ◽

Mariana Mirelle Pereira Natividade ◽

...

Keyword(s):

Sodium Intake ◽

Scientific Information ◽

Salt Content ◽

Sodium Content ◽

Sodium Reduction ◽

Salt Reduction ◽

Content Type ◽

Significant Difference ◽

Liquid Products ◽

The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

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Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham

Journal of Sensory Studies ◽

10.1111/joss.12575 ◽

2020 ◽

Vol 35 (4) ◽

Cited By ~ 2

Author(s):

Alberto Ortiz ◽

David Tejerina ◽

Carlos Díaz‐Caro ◽

Ahmed Elghannam ◽

Susana García‐Torres ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Meat Products ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Dry Cured Ham

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Prevalence of Clostridium difficile in Uncooked Ground Meat Products from Pittsburgh, Pennsylvania

Applied and Environmental Microbiology ◽

10.1128/aem.00842-12 ◽

2012 ◽

Vol 78 (12) ◽

pp. 4183-4186 ◽

Cited By ~ 33

Author(s):

Scott R. Curry ◽

Jane W. Marsh ◽

Jessica L. Schlackman ◽

Lee H. Harrison

Keyword(s):

Clostridium Difficile ◽

Meat Products ◽

Ground Meat ◽

Content Type ◽

Pork Sausage ◽

Processing Facility ◽

Retail Meat ◽

Ribotype 078 ◽

Pork Sausages ◽

Meat Samples

ABSTRACTThe prevalence ofClostridium difficilein retail meat samples has varied widely. The food supply may be a source forC. difficileinfections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured forC. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive forC. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive forC. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence ofC. difficilein retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.

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Delayed differentiation of vaginal and uterine microbiomes in dairy cows developing postpartum endometritis

10.1101/365346 ◽

2018 ◽

Cited By ~ 1

Author(s):

Raúl Miranda-CasoLuengo ◽

Junnan Lu ◽

Erin J. Williams ◽

Aleksandra A. Miranda-CasoLuengo ◽

Stephen D. Carrington ◽

...

Keyword(s):

16S Rrna ◽

Bacterial Diversity ◽

Reproductive Tract ◽

Fragment Length Polymorphism ◽

Rrna Gene ◽

Microbial Succession ◽

Delayed Differentiation ◽

Early Postpartum ◽

16S Rrna Pyrosequencing ◽

The 16S Rrna Gene

AbstractBacterial infection of the uterus is a normal event after parturition. While the healthy cow achieves uterine clearance early postpartum, cows unable to control the infection within 21 days after calving develop postpartum endometritis. Studies on the Microbial Ecology of the bovine reproductive tract have focused on either vaginal or uterine microbiomes. This is the first study that compares both microbiomes in the same animals. Terminal Restriction Fragment Length Polymorphism of the 16S rRNA gene showed that despite large differences associated to individuals, a shared community exist in vagina and uterus during the postpartum period. The largest changes associated with development of endometritis were observed at 7 days postpartum, a time when vaginal and uterine microbiomes were most similar. 16S rRNA Pyrosequencing of the vaginal microbiome at 7 days postpartum showed at least three different microbiome types that were associated with postpartum endometritis. All three microbiome types featured reduced bacterial diversity. Taken together, the above findings support a scenario where disruption of the compartmentalization of the reproductive tract during parturition results in the dispersal and mixing of the vaginal and uterine microbiomes, which subsequently are subject to differentiation. This microbial succession is likely associated to early clearance in the healthy cow. In contrast, loss of bacterial diversity and dominance of the microbiome by few bacterial taxa were related to a delayed succession in cows developing endometritis at 7 DPP.

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Effect of Salt Content Reduction on Food Processing Technology

Foods ◽

10.3390/foods10092237 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2237

Author(s):

Jana Rysová ◽

Zuzana Šmídová

Keyword(s):

Shelf Life ◽

Salt Intake ◽

Kidney Diseases ◽

Salt Content ◽

Meat Products ◽

Starter Cultures ◽

Co2 Production ◽

Colour Intensity ◽

Salt Reduction ◽

Water Binding

Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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Behavior of Listeria monocytogenes in Sliced Ready-to-Eat Meat Products Packaged under Vacuum or Modified Atmosphere Conditions

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-103 ◽

2015 ◽

Vol 78 (10) ◽

pp. 1891-1895 ◽

Cited By ~ 3

Author(s):

ROSA ANA MENÉNDEZ ◽

EUGENIA RENDUELES ◽

JOSÉ JAVIER SANZ ◽

ROSA CAPITA ◽

CAMINO GARCÍA-FERNÁNDEZ

Keyword(s):

Listeria Monocytogenes ◽

Meat Product ◽

Meat Products ◽

Gradual Decrease ◽

Modified Atmosphere ◽

Pork Sausage ◽

Microbiological Analyses

The objective of this research was to determine the behavior of Listeria monocytogenes in three types of sliced ready-to-eat meat products packaged under vacuum or modified atmosphere conditions and stored at three temperatures. Slices of about 25 g of chorizo (a fermented dry pork sausage), jamón (cured ham), and cecina (a salted, dried beef product) were inoculated with L. monocytogenes NCTC 11994. Slices were packaged in a vacuum or in a modified atmosphere (20% CO2, 80% N2). After packaging, samples were stored for 6 months at three temperatures: 3, 11, or 20°C. Microbiological analyses were performed after 0, 1, 7, 15, 30, 45, 90, and 180 days of storage. The type of meat product, the type of packaging, the temperature, and the day of storage all influenced microbial levels (P < 0.001). L. monocytogenes counts decreased throughout the course of storage in samples of chorizo (quick decrease) and jamón (gradual decrease). In cecina samples, counts of L. monocytogenes increased from day 0 to day 1 of storage and then remained constant until day 90 of the study. These results may be of use for enhancing the safety of these ready-to-eat meat product types. Additional evaluation of the behavior of L. monocytogenes in cecina is needed.

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Bacterial Diversity Profiling of the New Zealand Parasitic Blowfly Lucilia sericata Based on 16S rRNA Gene Amplicon Sequencing

Microbiology Resource Announcements ◽

10.1128/mra.00257-21 ◽

2021 ◽

Vol 10 (19) ◽

Author(s):

Nikola Palevich ◽

Paul H. Maclean ◽

Luis Carvalho ◽

Ruy Jauregui

Keyword(s):

New Zealand ◽

16S Rrna ◽

16S Rrna Gene ◽

Bacterial Diversity ◽

Sequence Data ◽

Amplicon Sequencing ◽

Lucilia Sericata ◽

Rrna Gene ◽

Data Set ◽

Content Type

ABSTRACT Here, we present a 16S rRNA gene amplicon sequence data set and profiles demonstrating the bacterial diversity of larval and adult Lucilia sericata, collected from Ashhurst, New Zealand (May 2020). The two dominant genera among adult male and female L. sericata were Serratia and Morganella (phylum Proteobacteria), while the larvae were also dominated by the genera Lactobacillus, Carnobacterium, and Lactococcus (phylum Firmicutes).

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