Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

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CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.9.514 ◽

1972 ◽

Vol 35 (9) ◽

pp. 514-523 ◽

Cited By ~ 43

Author(s):

Han's Riemann ◽

W. H. Lee ◽

C. Genigeorgis

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Clostridium Botulinum ◽

Meat Product ◽

Meat Products ◽

Rapid Decline ◽

Ph Values ◽

And Staphylococcus Aureus ◽

Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

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Influence of Turkey Meat on Residual Nitrite in Cured Meat Products

Journal of Food Protection ◽

10.4315/0362-028x-64.2.235 ◽

2001 ◽

Vol 64 (2) ◽

pp. 235-239 ◽

Cited By ~ 9

Author(s):

BIROL KILIC ◽

ROBERT G. CASSENS ◽

LARRY L. BORCHERT

Keyword(s):

Storage Time ◽

Meat Products ◽

Test System ◽

Poultry Meat ◽

Nitrite Concentration ◽

Turkey Meat ◽

Nitrite Level ◽

Cured Meat ◽

Residual Nitrite ◽

Heat Quantity

A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

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Incidence of Foodborne Disease in the Netherlands: Annual Summary - 1981

Journal of Food Protection ◽

10.4315/0362-028x-49.11.924 ◽

1986 ◽

Vol 49 (11) ◽

pp. 924-931 ◽

Cited By ~ 6

Author(s):

H. J. BECKERS

Keyword(s):

Staphylococcus Aureus ◽

Campylobacter Jejuni ◽

Clostridium Botulinum ◽

Meat Products ◽

Foodborne Disease ◽

Chemical Substances ◽

Causative Agents ◽

Micro Organisms ◽

Fish And Shellfish ◽

Epidemiological Information

Data on the incidence of foodborne disease in 1981 are presented. A total of 415 incidents affecting 3618 ill persons was analyzed. In 122 incidents (1683 cases) the etiology was established: micro-organisms appeared to be the main causative agents. Clostridium perfringens was responsible for 18 of these incidents (106 cases), Staphylococcus aureus for 17 (67), Salmonella for 16 (1114), including the outbreak during the European Summit Conference at Maastricht (700 cases), Bacillus cereus for 15 (135) and Campylobacter jejuni for 13 (142). Two episodes were probably caused by Clostridium botulinum (2 cases) and ECHO-viruses (48). In 7 episodes (11 cases) illness resulted from ingestion of food contaminated with scombrotoxin, in 6 episodes (13) with saxitoxin (shellfish poison). In 16 incidents (32 cases) foods had been contaminated with chemical substances. Cases of foodborne disease recorded by the Chief Medical Inspectorate included infections from Salmonella (7496), C. jejuni (1496) and Yersinia enterocolitica (262). However, these could not be analyzed further due to a lack of epidemiological information. Meat and meat products (49 incidents), fish and shellfish (42), Dutch meals (42) and Chinese foods (128) were associated with outbreaks most frequently. About 60% of the incidents involved places where food is prepared for immediate consumption. Examples of outbreaks are presented.

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Toxin production by Clostridium botulinum types A and B in unpasteurized cured meat products held at 15 and 27.DEG.C.

The Japanese Journal of Veterinary Science ◽

10.1292/jvms1939.46.917 ◽

1984 ◽

Vol 46 (6) ◽

pp. 917-920

Author(s):

Tamotsu SHIGEHISA ◽

Shunji KOZAKI ◽

Genji SAKAGUCHI

Keyword(s):

Clostridium Botulinum ◽

Meat Products ◽

Toxin Production ◽

Cured Meat

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Botulism Control by Nitrite and Sorbate in Cured Meats: A Review1

Journal of Food Protection ◽

10.4315/0362-028x-42.9.739 ◽

1979 ◽

Vol 42 (9) ◽

pp. 739-770 ◽

Cited By ~ 92

Author(s):

J. N. SOFOS ◽

F. F. BUSTA ◽

C. E. ALLEN

Keyword(s):

Clostridium Botulinum ◽

Meat Products ◽

Toxin Production ◽

Meat Industry ◽

Cured Meats ◽

Cured Meat ◽

Residual Nitrite ◽

Flavor Development ◽

Nitrate And Nitrite ◽

Effective Compound

Nitrite plays a major role in the botulinal safety of cured meat products. When used at appropriate levels, it retards Clostridium botulinum growth and delays production of its deadly neurotoxin. Even though the incidence of botulinal spores in meat is very low, factors such as the tonnage of cured meats consumed, the potential for mishandling such products, and the nature of the disease necessitate the use of nitrite or other equally effective compound(s) for extra safety. Residual nitrite and nitrosamine levels in cured meat products have been decreasing in recent years through control and research conducted by the meat industry and related institutions. Such levels are minimal compared to total nitrate and nitrite amounts ingested or formed in the human body. Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production. The mechanism(s) through which nitrite and/or sorbate perform their actions upon C. botulinum remains to be found. A review of the pertinent research completed to date should be helpful in the search for the mechanism(s).

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Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

Functional Foods in Health and Disease ◽

10.31989/ffhd.v5i9.217 ◽

2015 ◽

Vol 5 (9) ◽

pp. 320 ◽

Cited By ~ 4

Author(s):

Nalaka Sandun Abeyrathne

Keyword(s):

Escherichia Coli ◽

Lipid Oxidation ◽

Microbial Growth ◽

Control Sample ◽

Meat Products ◽

Egg White ◽

Processed Meat ◽

Cured Meat ◽

Risk Of Cancer ◽

Antioxidant Effects

Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage.Methods: Four curing treatments including 100% nitrite (control), 100% lysozyme (treatment 1), 25% nitrite + 75% lysozyme (treatment 2) and 50% nitrite + 50% lysozyme (treatment 3) were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w) meat, 17% (w/w) binder (bread crumble), 12% (w/w) ice, 4% (w/w) vegetable oil, 2% (w/w) salt, 1% (w/w) spices (chili, black pepper, cardamom). Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C). The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*), lightness (L*), and yellowness (b*) of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc., Japan). The proximate composition (AOAC, 2002) of frozen (-18 °C) sausage samples and sensory properties of cooked samples were determined.Results: 50% nitrite + 50% lysozyme (treatment 3) was as effective as control (100% nitrite) in suppressing the growth of Escherichia coli, Salmonella and limiting lipid oxidation in the Italian-type chicken sausage. Treatment 3 was not significantly different from the control, for lightness (L*), redness (a*) and yellowness (b*) values (P > 0.05) but showed the best sensory characteristics among the treatments (p < 0.05). Moisture content of control sample was significantly higher (p < 0.05) than other treatments while crude protein, crude fat, crude fiber and ash content were not significantly differ each. In term of the cost, both treatment 3 and control have shown approximately equal values.Conclusion: This study demonstrated that lysozyme can be used as an effective nitrite replacer in the Italian-type chicken sausage. Replacing 50% of nitrate salt with 50% lysozyme did not show any negative effects in controlling microbial growth, preventing lipid oxidation, and color changes but improved the sensory characteristics.Keywords: Italian-type chicken sausage, nitrite, lysozyme, antimicrobial, antioxidant

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