Survey of Benzene in Foods by Using Headspace Concentration Techniques and Capillary Gas Chromatography

1993 ◽  
Vol 76 (6) ◽  
pp. 1213-1219 ◽  
Author(s):  
Timothy P Mcneal ◽  
Patricia J Nyman ◽  
Gregory W Diachenko ◽  
Henry C Hollifield
Keyword(s):  
Gas Chromatography ◽  
Ascorbic Acid ◽  
Capillary Gas Chromatography ◽  
Selective Detection ◽  
Static Headspace ◽  
Food Preservatives ◽  
Standard Additions ◽  
Potassium Benzoate ◽  
Low Levels ◽  
Headspace Concentration

Abstract Recently, the combination of sodium or potassium benzoate with ascorbic acid was shown to produce low levels (ng/g) of benzene in fruit-flavored soft drinks. The presence of benzene also was reported in butter, eggs, meat, and certain fruits; levels of these findings ranged from 0.5 ng/g in butter to 500-1900 ng/g in eggs. Because benzoates are widely used as food preservatives, a limited survey of other foods containing added benzoate salts was conducted to investigate the potential for benzene formation. Selected foods that did not contain added benzoates but were previously reported to contain benzene were analyzed for comparison. More than 50 foods were analyzed by purge-andtrap or static headspace concentration and capillary gas chromatography. Benzene was quantitated by using the method of standard additions, and its identity was confirmed by mass selective detection. Results of this limited survey show that foods without added benzoates (including eggs) contained benzene at levels equal to or less than 2 ng/g. Slightly higher levels were present in some foods and beverages containing both ascorbic acid and sodium benzoate.

Postprocess Control of Listeria monocytogenes on Commercial Frankfurters Formulated with and without Antimicrobials and Stored at 10°C

2006 ◽  
Vol 69 (1) ◽  
pp. 53-61 ◽  
Author(s):  
IFIGENIA GEORNARAS ◽  
PANAGIOTIS N. SKANDAMIS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
PATRICIA A. KENDALL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Lag Phase ◽  
Potassium Lactate ◽  
Potassium Benzoate ◽  
Sodium Diacetate ◽  
Specific Growth Rates ◽  
Spoilage Microflora ◽  
Antimicrobial Treatments ◽  
Microbiological Analyses ◽  
Different Sources

The antilisterial effect of postprocess antimicrobial treatments on commercially manufactured frankfurters formulated with and without a 1.5% potassium lactate–0.05% sodium diacetate combination was evaluated. Frankfurters were inoculated (ca. 3 to 4 log CFU/cm2) with 10-strain composite Listeria monocytogenes cultures originating from different sources. The inocula evaluated were cells grown planktonically in tryptic soy broth plus 0.6% yeast extract (30°C, 24 h) or in a smoked sausage homogenate (15°C, 7 days) and cells that had been removed from stainless steel coupons immersed in an inoculated smoked sausage homogenate (15°C, 7 days). Inoculated frankfurters were dipped (2 min, 25 ± 2°C) in acetic acid (AA; 2.5%), lactic acid (LA; 2.5%), potassium benzoate (PB; 5%), or Nisaplin (commercial form of nisin; 0.5%, equivalent to 5,000 IU/ml of nisin) solutions, or in Nisaplin followed by AA, LA, or PB, and were subsequently vacuum packaged and stored for 48 days at 10°C. In addition to microbiological analyses, sensory evaluations were performed with uninoculated samples that had been treated with AA, LA, or PB for 2 min. Initial L. monocytogenes populations were reduced by 1.0 to 1.8 log CFU/cm2 following treatment with AA, LA, or PB solutions, and treatments that included Nisaplin reduced initial levels by 2.4 to >3.8 log CFU/cm2. All postprocessing treatments resulted in some inhibition of L. monocytogenes during the initial stages of storage of frankfurters that were not formulated with potassium lactate–sodium diacetate; however, in all cases, significant (P < 0.05) growth occurred by the end of storage. The dipping of products formulated with potassium lactate–sodium diacetate in AA or LA alone—or in Nisaplin followed by AA, LA, or PB—increased lag-phase durations and lowered the maximum specific growth rates of the pathogen. Moreover, depending on the origin of the inoculum, this dipping of products led to listericidal effects. In general, differences in growth kinetics were obtained for the three inocula that were used to contaminate the frankfurters. Possible reasons for these differences include the presence of stress-adapted subpopulations and the inhibition of the growth of the pathogen due to high levels of spoilage microflora. The dipping of frankfurters in AA, LA, or PB did not (P > 0.05) affect the sensory attributes of the product when compared to the control samples. The data generated in this study may be useful to U.S. ready-to-eat meat processors in their efforts to comply with regulatory requirements.

Activity coefficients of sodium benzoate and potassium benzoate in water at 298.15 K

2003 ◽  
Vol 214 (1) ◽  
pp. 87-100 ◽  
Author(s):  
António J.G. de Mendonça ◽  
Cristina M.P. Cardoso ◽  
Pekka M. Juusola
Keyword(s):  
Activity Coefficients ◽  
Sodium Benzoate ◽  
Potassium Benzoate

Postprocessing Antimicrobial Treatments To Control Listeria monocytogenes in Commercial Vacuum-Packaged Bologna and Ham Stored at 10°C

2005 ◽  
Vol 68 (5) ◽  
pp. 991-998 ◽  
Author(s):  
IFIGENIA GEORNARAS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
PATRICIA A. KENDALL ◽  
GARY C. SMITH ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Microbiological Analysis ◽  
Negative Effects ◽  
Potassium Benzoate ◽  
Sensory Evaluations ◽  
Sequential Treatments ◽  
Micro Organisms ◽  
Antimicrobial Treatments

The antilisterial effect of chemical dipping solutions on commercial bologna and ham slices, inoculated (3 to 4 log CFU/cm2) after processing, was evaluated during storage in vacuum packages at 10°C. Samples were inoculated with a 10-strain composite of Listeria monocytogenes and subsequently immersed (25 ± 2°C) for 2 min in 2.5% acetic acid (AA), 2.5% lactic acid (LA), 5% potassium benzoate (PB), or 0.5% Nisaplin (commercial form of nisin, equivalent to 5,000 IU/ml of nisin) solutions, either singly or sequentially (Nisaplin plus AA, Nisaplin plus LA, or Nisaplin plus PB), and then vacuum packaged and stored at 10°C for 48 days. In addition to microbiological analysis, sensory evaluations were performed on uninoculated samples treated with AA, LA, or PB. Initial reductions (day 0) of the pathogen, compared with the controls, on bologna and ham samples treated with AA, LA, or PB ranged from 0.4 to 0.7 log CFU/cm2. Higher (P < 0.05) initial reductions (2.4 to 2.9 log CFU/cm2) were obtained for samples treated with Nisaplin alone and when followed by AA, LA, or PB. L. monocytogenes populations on control bologna and ham samples increased from 3.4 log CFU/cm2 (day 0) to 7.4 and 7.8 log CFU/cm2, respectively, in 8 days at 10°C. Listericidal effects were observed for all treatments tested, except for Nisaplin applied on its own, during storage at 10°C. The sequential treatment of Nisaplin plus LA reduced L. monocytogenes to undetectable levels in both products at the end of storage. The sequential treatments were also found to inhibit growth of spoilage micro-organisms. Sensory evaluations indicated that dipping (2 min) of ham samples in AA (2.5%), LA (2.5%), or PB (5%) led to lower sensory scores. However, since results of this study indicated that these treatments caused extensive listericidal effects, there is possibly a potential to reduce the levels of chemicals applied and still achieve adequate antilisterial activity without major negative effects on product quality.

A kinetic study of the disproportionation of potassium benzoate

1987 ◽  
Vol 26 (8) ◽  
pp. 1691-1695 ◽  
Author(s):  
V. V. S. Revankar ◽  
L. K. Doraiswamy
Keyword(s):  
Kinetic Study ◽  
Potassium Benzoate
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