Effectiveness of a Betalains/Potassium Sorbate System versus Sodium Nitrite for Color Development and Control of Total Aerobes, Clostridium perfringens and Clostridium sporogenes in Chicken Frankfurters

1984 ◽  
Vol 47 (7) ◽  
pp. 532-536 ◽  
Author(s):  
K. VARELTZIS ◽  
E. M. BUCK ◽  
R. G. LABBE
Keyword(s):  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Microbial Growth ◽  
Storage Period ◽  
Heat Processing ◽  
Potassium Sorbate ◽  
Clostridium Sporogenes ◽  
Color Development ◽  
System Versus ◽  
And Control

Effectiveness of a betalains/sorbate curing system versus a conventional nitrite system for color development and control of microbial growth in chicken frankfurters was tested. Normal heat processing involved in the manufacture of frankfurters was successful in reducing cell levels of indigenous aerobic mesophiles, and spore levels of inoculated Clostridium perfringens and Clostridium sporogenes by 1 to 2 log cycles. There were no significant differences in numbers of C. perfringens spores for either treatment after 9 d of storage at 4 or 20°C. The two curing systems tested were also equally effective in controlling growth of C. sporogenes when tested at 20°C over a 9-d storage period. The betalains/sorbate system proved to be more effective in inhibiting growth of aerobic mesophiles over the 9-d storage period at both 4 and 20°C. It is concluded that in chicken frankfurters under the conditions of this experiment, a betalains/sorbate curing system provided the same level of microbiological protection as a nitrite curing system.

Effects of Nitrite and Sorbate on Bacterial Populations in Frankfurters and Thuringer Cervelat

1981 ◽  
Vol 44 (5) ◽  
pp. 341-346 ◽  
Author(s):  
CATHERINE M. HALLERBACH ◽  
NORMAN N. POTTER
Keyword(s):  
Sodium Nitrite ◽  
Sodium Nitrate ◽  
Growth Patterns ◽  
Heat Processing ◽  
Potassium Sorbate ◽  
Appreciable Effect ◽  
Bacterial Populations ◽  
Bacterial Counts ◽  
Normal Microflora ◽  
Natural Microflora

Four batches of frankfurter emulsion were prepared with no additives, 0.26% potassium sorbate, 140 ppm of sodium nitrite plus 550 ppm of sodium isoascorbate, and 40 ppm sodium nitrite plus 0.26% potassium sorbate plus 550 ppm sodium isoascorbate, and processed. Five batches of thuringer cervelat emulsion were prepared with no additives, 0.26% potassium sorbate, 156 ppm of sodium nitrite, 78 ppm of sodium nitrite plus 0.26% potassium sorbate, and 78 ppm of sodium nitrite plus 156 ppm of sodium nitrate, and processed. The finished products were stored aerobically and bacterial growth patterns were monitored. At 20 C, presence of sodium nitrite and potassium sorbate, separately or together, in the frankfurters were without appreciable effect on total aerobic, total anaerobic, gram-positive, and lactobacillus-pediococcus counts, although at 7 to 9 C these additives moderately lowered bacterial counts. Bacterial counts of the thuringer cervelat were not affected by sodium nitrite, potassium sorbate or sodium nitrate at either temperature. Staphylococcus aureus and Clostridium perfringens were inoculated into all emulsions before further processing to determine if the modified cures, or possible changes in normal microflora, influenced these pathogens. S. aureus was reduced to below detectable levels after heat-processing in all systems. C. perfringens survived processing and then underwent equally slow death in all stored frankfurter emulsions, and stabilization of counts in thuringer cervelat emulsions. Results indicate that the modified cures did not appreciably alter the natural microflora of these products, nor survival of added pathogens.

Color Stability and Sensory Attributes of Chicken Frankfurters Made With Betalains and Potassium Sorbate Versus Sodium Nitrite

1984 ◽  
Vol 47 (1) ◽  
pp. 41-45 ◽  
Author(s):  
K. P. VERELTZIS ◽  
E. M. BUCK
Keyword(s):  
Sodium Nitrite ◽  
Red Light ◽  
Storage Period ◽  
Color Stability ◽  
Sensory Attributes ◽  
Potassium Sorbate ◽  
Natural Pigments ◽  
Color Differences ◽  
Juice Concentrate

Chicken frankfurters made with 0.48% liquid beet juice concentrate containing betalains plus 0.20% potassium sorbate were compared to frankfurters made with sodium nitrite. The color of frankfurters made with natural pigments was more stable than nitrite-franks when exposed to light and oxygen over a 20-d storage period. Sensory panelists were unable to detect a difference between the flavor or texture of the experimental franks when tested under red light to mask color differences. There were no significant differences between Warner Bratzler shear values for franks from the two treatments.

scholarly journals Antibody responses in buffalos immunized with Clostridium perfringens beta and epsilon toxoids

2001 ◽  
Vol 46 (No. 9–10) ◽  
pp. 241-243 ◽  
Author(s):  
S. Rahman M ◽  
K. Baek B ◽  
T. Hong S ◽  
H. Lee J
Keyword(s):  
Antibody Titre ◽  
Clostridium Perfringens ◽  
Neutralizing Antibody ◽  
Antibody Responses ◽  
Control Group ◽  
Humoral Immune ◽  
Humoral Immune Responses ◽  
Antibody Titres ◽  
Group A ◽  
And Control

The antibody responses to toxoids were measured to investigate whether Clostridium perfringens beta and epsilon toxoids induced protective humoral immune responses in buffalos. Total of 24 buffalos were divided into 4 groups (n = 6), beta toxoid, epsilon toxoid, combination and control groups. These buffalo groups were administered each of the designated toxoids. Immunizations in the beta and epsilon toxoid groups induced strong antibody responses. The neutralizing antibody titres from the beta and epsilon toxoid groups were equally log101.2 on day 21 after inoculation whereas there was no antibody titre detected from the control group. A statistically significant (P < 0.01) increase in antibody titre was observed from day 0 to day 14 and 21 after inoculation. The antibody production did not vary significantly due to day of inoculation and toxoid interactions.

Condensing Heat Exchanger Microbial Growth and Control Study-Phase II

1993 ◽  
Author(s):  
Robert W. Marsh ◽  
Mark E. Caron ◽  
Carol Metselaar ◽  
John Steele
Keyword(s):  
Heat Exchanger ◽  
Phase Ii ◽  
Microbial Growth ◽  
Study Phase ◽  
Condensing Heat Exchanger ◽  
And Control ◽  
Control Study

Bacterial Spore Inhibition and Inactivation in Foods by Pressure, Chemical Preservatives, and Mild Heat

2000 ◽  
Vol 63 (11) ◽  
pp. 1503-1510 ◽  
Author(s):  
ADRIENNE E. H. SHEARER ◽  
C. PATRICK DUNNE ◽  
ANTHONY SIKES ◽  
DALLAS G. HOOVER
Keyword(s):  
Combined Treatment ◽  
Bacillus Coagulans ◽  
High Heat ◽  
Tomato Juice ◽  
Heat Processing ◽  
Sucrose Esters ◽  
Inhibitory Effects ◽  
Clostridium Sporogenes ◽  
Mild Heat ◽  
Pressure Chemical

Sucrose laurates, sucrose palmitate, sucrose stearates, and monolaurin (Lauricidin) were evaluated for inhibitory effects against spores of Bacillus sp., Clostridium sporogenes PA3679, and Alicyclobacillus sp. in a model agar system. The combined treatment of sucrose laurate, high hydrostatic pressure, and mild heat was evaluated on spores of Bacillus and Alicyclobacillus in foods. The minimum inhibitory concentrations of the sucrose esters were higher than that of Lauricidin for all spores tested in the model agar system, but Lauricidin was not the most readily suspended in the test media. The sucrose laurates and sucrose palmitate were more effective and more readily suspended than the sucrose stearates. A combined treatment of sucrose laurate (≤1.0%), 392 megaPascals (MPa) at 45°C for 10 to 15 min provided 3- to 5.5-log10 CFU/ml reductions from initial populations of 106 CFU/ml for Bacillus subtilis 168 in milk, Bacillus cereus 14579 in beef, Bacillus coagulans 7050 in tomato juice (pH 4.5), Alicyclobacillus sp. N1089 in tomato juice (pH 4.5), and Alicyclobacillus sp. N1098 in apple juice. The most notable change in the appearance of the products was temporary foaming during mixing of the sucrose laurate in the foods. The effect of sucrose laurate appeared to be inhibitory rather than lethal to the spores. The inhibitory effects observed on Bacillus and Alicyclobacillus spores by the combined treatment of pressure, mild heat, and sucrose laurate appear promising for food applications where alternatives to high heat processing are desired.

Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone1

1977 ◽  
Vol 40 (6) ◽  
pp. 398-401 ◽  
Author(s):  
J. C. ACTON ◽  
R. L. DICK
Keyword(s):  
Nitric Oxide ◽  
Pigment Production ◽  
Heat Processing ◽  
Fermented Sausage ◽  
Color Development ◽  
Fermented Sausages ◽  
Fermentation Control ◽  
Initial Ph

Addition of 0.41% glucono-delta-lactone (GDL) to meat mixtures for fermented sausages produced an immediate acidulation response, lowering the initial pH from 6.0 to 5.4. After fermentation, control sausages had a pH of 5.1 which decreased to 5.0 at 16 days of drying. Sausages containing GDL had a pH of 4.8 at the end of the fermentation phase and the pH remained constant through heat processing and drying. Additional acidity from GDL usage promoted greater (P < 0.05) conversion of the total heme pigments to the nitric oxide heme pigment at each stage of processing examined. Although more pigment production occurred, sausages with GDL lost cured pigment upon dehydration at the same rate as control sausages. Color values showed a more rapid increase in ‘aL’ values for sausage containing GDL. Sample L and ‘bL’ values were similar for both sausage groups at each process phase.

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and <102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

Survival and Growth of Clostridium Species in the Presence of Hydrogen Peroxide

1980 ◽  
Vol 43 (6) ◽  
pp. 431-432 ◽  
Author(s):  
S. M. EL-GENDY ◽  
T. NASSIB ◽  
H. ABED-EL-GELLEL ◽  
N-EL-HODA HANAFY
Keyword(s):  
Hydrogen Peroxide ◽  
Clostridium Perfringens ◽  
Raw Milk ◽  
Gas Production ◽  
Clostridium Tyrobutyricum ◽  
Clostridium Species ◽  
Clostridium Sporogenes ◽  
Litmus Milk ◽  
Genus Clostridium ◽  
Survival And Growth

Some bacteria in the genus Clostridium can occur as contaminants in milk. If cheese is made from milk with such contaminants, the bacteria can cause the “late gas” or “late blowing” defect in the cheese. Since hydrogen peroxide can be used to treat milk for cheesemaking, this investigation was initiated to determine effects of the peroxide on viability and growth of Clostridium tyrobutyricum NIZO, C. tyrobutyricum 144, Clostridium perfringens 115 and Clostridium sporogenes T9. Presence of 0.01% hydrogen peroxide in litmus milk retarded but did not prevent growth of and gas production by the clostridia. Presence of 0.02% peroxide inhibited growth and gas production when litmus milk contained, per milliliter, 50 or 100 spores of any of the clostridia being studied. These numbers of clostridial spores are greater than those normally found in raw milk produced under ordinary conditions.

scholarly journals An evaluation of the effectiveness of a chemical additive based on sodium benzoate, potassium sorbate, and sodium nitrite on the fermentation and aerobic stability of corn silage

2018 ◽  
Vol 101 (7) ◽  
pp. 5949-5960 ◽  
Author(s):  
Limin Kung ◽  
Megan L. Smith ◽  
Erica Benjamim da Silva ◽  
Michelle C. Windle ◽  
Thiago C. da Silva ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Sodium Benzoate ◽  
Corn Silage ◽  
Potassium Sorbate ◽  
Chemical Additive ◽  
Aerobic Stability
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