scholarly journals Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 74
Author(s):  
John Samelis ◽  
Athanasia Kakouri
Keyword(s):  
Microbial Growth ◽  
Leuconostoc Mesenteroides ◽  
Pressure Effects ◽  
Meat Spoilage ◽  
Growth Inhibitory ◽  
Cured Meat ◽  
Sodium Diacetate ◽  
Leuconostoc Carnosum ◽  
Delayed Growth ◽  
Storage Temperatures

This study evaluated microbial growth in commercial frankfurters formulated with 1.8% sodium lactate (SL) singly or combined with 0.25% sodium diacetate (SDA), vacuum-packaged (VP) and stored at 4 °C and 12 °C. Standard frankfurters without SDA, containing 0.15% SL, served as controls (CN). Lactic acid bacteria (LAB) were the exclusive spoilers in all treatments at both storage temperatures. However, compared to the CN and SL treatments, SL + SDA delayed growth of LAB by an average of 5.1 and 3.1 log units, and 3.0 and 2.0 log units, respectively, after 30 and 60 days at 4 °C. On day 90, the SL + SDA frankfurters were unspoiled whereas the SL and CN frankfurters had spoiled on day 60 and day 30 to 60, respectively. At 12 °C, LAB growth was similar in all treatments after day 15, but strong defects developed in the CN and SL frankfurters only. Differential spoilage patterns were associated with a major reversal of the LAB biota from gas- and slime-producing Leuconostoc mesenteroides and Leuconostoc carnosum in the CN and SL frankfurters to Lactobacillus sakei/curvatus in the SL + SDA frankfurters. Thus, SL + SDA extends the retail shelf life of VP frankfurters by delaying total LAB growth and selecting for lactobacilli with a milder cured meat spoilage potential than leuconostocs, particularly under refrigeration.

Control of Listeria monocytogenes with Combined Antimicrobials after Postprocess Contamination and Extended Storage of Frankfurters at 4° C in Vacuum Packages

2002 ◽  
Vol 65 (2) ◽  
pp. 299-307 ◽  
Author(s):  
JOHN SAMELIS ◽  
GERARD K. BEDIE ◽  
JOHN N. SOFOS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Acetate ◽  
Sensory Quality ◽  
Sodium Lactate ◽  
Hot Water ◽  
Processed Meat ◽  
C Storage ◽  
Heat Treated ◽  
Cured Meat ◽  
Sodium Diacetate

Contamination of ready-to-eat foods, such as frankfurters, with Listeria monocytogenes, is a major concern that needs to be addressed in order to enhance the safety of these products. The objective of this study was to determine the effectiveness of combinations of antimicrobials included in the formulation of frankfurters against L. monocytogenes inoculated (103 to 104 CFU/cm2) on their surface after peeling and before vacuum packaging. In addition, the antilisterial effect of immersing the packaged products, prepared with or without antimicrobials, in hot (75 or 80°C) water for 30 to 90 s was evaluated. Samples were stored at 4°C for up to 120 days and periodically analyzed for pH and for microbial growth on tryptic soy agar plus 0.6% yeast extract (TSAYE) and PALCAM agar. Sodium lactate (1.8%; 3% of a 60% commercial solution) used alone inhibited growth of L. monocytogenes for 35 to 50 days, whereas when used in combination with 0.25% sodium acetate, sodium diacetate, or glucono-δ-lactone (GDL), sodium lactate inhibited growth throughout storage (120 days). Immersing packaged frankfurters in hot water (80°C, 60 s) reduced inoculated populations of L. monocytogenes by 0.4 to 0.9 log CFU/cm2 and reduced its growth by 1.1 to 1.4 log CFU/cm2 at 50 to 70 days of storage in samples containing 1.8% sodium lactate alone. However, immersion of frankfurters containing no antimicrobials in hot water (75 or 80°C) did not inhibit growth of the pathogen for more than 10 to 20 days, unless one frankfurter was placed per bag and heat treated for 90 s. These results indicate that the inclusion of 1.8% sodium lactate with 0.25% sodium acetate, sodium diacetate, or GDL in cured meat formulations may control L. monocytogenes growth during refrigerated (4°C) storage. Additional studies are required to evaluate the effects of these combinations at abusive temperatures of storage, as well as on additional processed meat formulations and on the sensory quality and shelf life of products.

Polydiacetylene-based sensors to detect food spoilage at low temperatures

2019 ◽  
Vol 7 (7) ◽  
pp. 1919-1926 ◽  
Author(s):  
Long H. Nguyen ◽  
Sina Naficy ◽  
Robyn McConchie ◽  
Fariba Dehghani ◽  
Rona Chandrawati
Keyword(s):  
Low Temperatures ◽  
Food Storage ◽  
Food Spoilage ◽  
Meat Spoilage ◽  
Wide Range ◽  
Ammonia Sensors ◽  
Storage Temperatures

Polydiacetylene-based ammonia sensors as an indicator for meat spoilage at a wide range of food storage temperatures (RT, 4 °C, and −20 °C).

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

2014 ◽  
Vol 44 (10) ◽  
pp. 1880-1885 ◽  
Author(s):  
Lucyanne Maria Moraes Correia ◽  
Juliano Gonçalves Pereira ◽  
José Paes de Almeida Nogueira Pinto ◽  
Vinicius Cunha Barcellos ◽  
Luciano dos Santos Bersot
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Microbial Growth ◽  
Meat Products ◽  
Nitrite Concentration ◽  
Cured Meat ◽  
Proven Efficacy ◽  
Manufacturing Procedure ◽  
Microbiological Stability ◽  
Handling Practices

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

scholarly journals Specific microflora of packed meet – a review

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 159-163
Author(s):  
I. Steinhauserová
Keyword(s):  
Ph Value ◽  
Shewanella Putrefaciens ◽  
Controlled Atmosphere ◽  
Pseudomonas Sp ◽  
Pseudomonas Fragi ◽  
Meat Spoilage ◽  
Plastic Foil ◽  
Meat Ph ◽  
Leuconostoc Carnosum ◽  
Leuconostoc Gelidum

Meat is an attractive medium for microorganism multiplication due to its composition. The microflora of unpacked meat or of meat packed in wrapping plastic foil is significantly different from the microflora of vacuum-packed or controlled-atmosphere packed meat. Dominant microorganisms of unpacked meat are some species of the genus Pseudomonas sp., namely Pseudomonas fragi, Shewanella putrefaciens, Psychrobacter and Acinetobacter, which largely contribute to meat spoilage. From vacuum-packed or controlled-atmosphere packed meat were isolated mainly Brochotrix thermosphacta, heterofermentative lactobacilli (L. cellobiosus), Carnobacterium sp. and Leuconostoc sp. Characteristic microorganisms of vacuum-packed meat were Leuconostoc carnosum, Leuconostoc gelidum and Carnobacterium divergens. Quantitative proportions of the groups of microorganisms in packed meat are related to meat pH value, plastic foil permeability for oxygen and type of packed product.

Peculiar Response in the Co-Culture Fermentation of Leuconostoc mesenteroides and Lactobacillus plantarum for the Production of ABE Solvents

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 212
Author(s):  
Grace N. Ijoma ◽  
Gbenga Adegbenro ◽  
Charles Rashama ◽  
Tonderayi S. Matambo
Keyword(s):  
Lactobacillus Plantarum ◽  
Microbial Growth ◽  
Leuconostoc Mesenteroides ◽  
Consumption Rate ◽  
Product Yield ◽  
Bacterial Strains ◽  
Ethanolic Fermentation ◽  
Substrate Consumption ◽  
Bean Plants ◽  
Degradation Rates

Two bacterial strains (CL11A and CL11D) that are capable of ABE fermentation, identified as Leuconostoc mesenteroides and Weissella cibari, were isolated from the soil surrounding the roots of bean plants. Another strain (ZM 3A), identified as Lactobacillus plantarum, which is capable of purely ethanolic fermentation was isolated from sugarcane. Glucose was used as a standard substrate to investigate the performance of these strains in mono—and co-culture fermentation for ABE production. The performance parameters employed in this study were substrate degradation rates, product and metabolite yields, pH changes and microbial growth rates. Both ABE isolates were capable of producing the three solvents but Leuconostoc mesenteroides had a higher specificity for ethanol than Weissella cibari. The co-culturing of Leuconostoc mesenteroides and Lactobacillus plantarum enhanced ethanol production at the expense of both acetone and butanol, and also influenced the final substrate consumption rate and product yield. The experiments indicated the potential of these niche environments for the isolation of ABE-producing microorganisms. This study contributes to the formulation of ideal microbial co-culture and consortia fermentation, which seeks to maximize the yield and production rates of favored products.

DL-S-TRIFLUOROMETHYLHOMOCYSTEINE, A NOVEL INHIBITOR OF MICROBIAL GROWTH

1966 ◽  
Vol 12 (1) ◽  
pp. 143-148 ◽  
Author(s):  
Walter A. Zygmunt ◽  
Peter A. Tavormina
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Natural Products ◽  
Candida Albicans ◽  
Mycobacterium Smegmatis ◽  
Microbial Growth ◽  
Leuconostoc Mesenteroides ◽  
Geotrichum Candidum ◽  
Candida Lipolytica ◽  
Mycobacterium Phlei

DL-S-Trifluoromethylhomocysteine was tested for its effect on the growth of a wide variety of microorganisms. The compound, trifluoromethylhomocysteine, markedly inhibited growth of Mycobacterium smegmatis, Mycobacterium phlei, Candida lipolytica, Saccharomyces cerevisiae, Geotrichum candidum, and to a lesser extent, Candida albicans and Escherichia coli. In M. smegmatis, glutamine, methionine, norleucine, norvaline, and certain natural products reversed this antagonism. Utilization of DL-methionine by Leuconostoc mesenteroides, a culture which requires preformed methionine, was not inhibited by trifluoromethylhomocysteine. The compound was also inactive as a replacement for methionine in growth of L. mesenteroides.

scholarly journals Stability of Hydrocortisone Preservative-Free Oral Solutions

2015 ◽  
Vol 20 (3) ◽  
pp. 197-202
Author(s):  
Julie Chappe ◽  
Névine Osman ◽  
Salvatore Cisternino ◽  
Jean-Eudes Fontan ◽  
Joël Schlatter
Keyword(s):  
Microbial Growth ◽  
Storage Conditions ◽  
Oral Solution ◽  
Initial Concentration ◽  
Ph Values ◽  
Water Ph ◽  
Physical And Chemical ◽  
And Storage ◽  
Preservative Free ◽  
Storage Temperatures

OBJECTIVES: The physical and chemical stability of a preservative-free oral solution of hydrocortisone succinate was studied at different pH values and storage temperatures. METHODS: Oral solutions of hydrocortisone 1 mg/mL were prepared by dissolving hydrocortisone succinate powder in citrate buffers at pH 4.0, 5.5, and 6.5, or with sterile water (pH 7.4) stored in amber glass vials. Three identical samples of the formulations were prepared and stored under refrigeration (3–7°C), ambient temperature (20–22°C) and high temperature (29–31°C). A 200-μL sample was withdrawn from each of the 3 samples immediately after preparation and at 1, 7, 14, 21, and 35 days. Samples were assayed in duplicate using stability-indicating liquid chromatography. Stability was determined by evaluating the percentage of the initial concentration remaining at each time point; stability was defined as the retention of at least 90% of the initial concentration of hydrocortisone succinate. RESULTS: At least 92% of the initial hydrocortisone succinate concentration in solutions pH 5.5, 6.5, and 7.4 remained throughout the 14-day study period under refrigeration. There were no detectable changes in color, odor, or pH and no visible microbial growth in these samples. In other storage conditions, hydrocortisone succinate was rapidly degraded. CONCLUSIONS: The hydrocortisone succinate preservative-free oral solutions at pH 5.5, 6.5, or 7.4 are chemically stable when stored under refrigeration for at least 14 days. They provide flexible and convenient dosage forms without any preservatives for pediatric patients.

scholarly journals Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat

2020 ◽  
Author(s):  
D. Hartanti ◽  
N.A. Septiyaningrum ◽  
A. Hamad
Keyword(s):  
Essential Oils ◽  
Inhibitory Activity ◽  
Microbial Growth ◽  
Chemical Constituents ◽  
Antimicrobial Properties ◽  
Treatment Groups ◽  
Oxygenated Compounds ◽  
Growth Inhibitory ◽  
Growth Inhibitory Activity ◽  
Single Use

Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essential Oils (EOs) as well as determine the potential of the combinations of both EO for preserving chicken meats. Methods: The compositions of clove and lemon basil EOs were evaluated with Gas Chromatography-Mass Spectrometer. Three different concentration ratios of the combination of clove and lemon basil EOs (2:0.2, 1:1, and 0.1:2% v/v) were prepared along with single clove and lemon basil EOs in a concentration of 1% v/v. Their potential preservation effect was evaluated by observing the reduction of the microbial growth on the meats by evaluating Optical Density (OD) of cultured bacterial suspensions during 15 days of refrigerated storage. Statistical analyses were conducted by SPSS Statistics v. 20. Results: The major constituents of clove EO were eugenol, β-caryophyllene, and αhumulene, while those of lemon basil were estragol, linalool, E-citral, and Z-citral. Both treatment groups and storage time affected significantly on ODs of the samples. Combination of these two EOs, particularly at the optimum ratio of 1:1%, showed the best microbial inhibitory activity, and delayed the sensorial changes of the meats for 12 days. Conclusion: The combinations of cloves and lemon basil EOs showed a better microbial growth inhibitory activity and preservation potential than those of the single use. This meat preservation effects might be related to the presence of high fractions of oxygenated compounds, mainly eugenol, Z-citral, and E-citral in both clove and lemon basil EOs.

scholarly journals Role of Iron in Nramp1-Mediated Inhibition of Mycobacterial Growth

1999 ◽  
Vol 67 (3) ◽  
pp. 1386-1392 ◽  
Author(s):  
Bruce S. Zwilling ◽  
Donald E. Kuhn ◽  
Lisa Wikoff ◽  
David Brown ◽  
William Lafuse
Keyword(s):  
Metal Ion ◽  
Microbial Growth ◽  
Dose Range ◽  
Detailed Examination ◽  
Inhibitory Effect ◽  
Activated Macrophages ◽  
Growth Inhibitory ◽  
Ifn Γ ◽  
Mycobacterial Growth ◽  
Stimulation Of

ABSTRACT Innate resistance to mycobacterial growth is mediated by a gene,Nramp1. We have previously reported that Nramp1mRNA from macrophages of Mycobacterium bovis BCG-resistant (Bcgr ) mice is more stable thanNramp1 mRNA from macrophages of BCG-susceptible (Bcgs ) mice. Based on these observations and on reports that show that the closely related Nramp2 gene is a metal ion transporter, we evaluated the effect of iron on the growth ofMycobacterium avium within macrophages as well as on the stability of Nramp1 mRNA. The addition of iron to macrophages from Bcgs mice resulted in a stimulation of mycobacterial growth. In contrast, iron increased the capacity of macrophages from Bcgr mice to control the growth of M. avium. When we treated recombinant gamma interferon (IFN-γ)-activated macrophages with iron, we found that iron abrogated the growth inhibitory effect of IFN-γ-activated macrophages from Bcgs mice but that it did not affect the capacity of macrophages from Bcgr mice to control microbial growth. A more detailed examination of the effect of iron on microbial growth showed that the addition of small quantities of iron to resident macrophages fromBcgr mice stimulated antimicrobial activity within a very narrow dose range. The effect of iron on the growth inhibitory activity of macrophages from Bcgr mice was abrogated by the addition of catalase or mannitol to the culture medium. These results are consistent with an Fe(II)-mediated stimulation of the Fenton/Haber-Weiss reaction and hydroxyl radical-mediated inhibition of mycobacterial growth.

Sign in / Sign up

Export Citation Format

Share Document