Sodium Chloride and Pathogenic Bacteria in a Vacuum-Packed Minced-Meat Product

1985 ◽  
Vol 48 (2) ◽  
pp. 150-155 ◽  
Author(s):  
H.-J. S. NIELSEN ◽  
P. ZEUTHEN
Keyword(s):  
Sodium Chloride ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Meat Product ◽  
Chloride Concentration ◽  
Chloride Content ◽  
Inhibitory Effect ◽  
High Sodium ◽  
Salt Level

Development of Bacillus cereus, Salmonella enteritidis, Salmonella typhimurium and Yersinia enterocolitica in vacuum-packed Bologna-type sausage was highly influenced by sodium chloride level (brine concentrations 3.4, 4.5 and 6.0; 2.8 for salmonellae) with none of the bacteria growing at 6.0%. Growth of Staphylococcus aureus was unaffected even by the highest sodium chloride concentration used. Decreasing the storage temperature accentuated the inhibitory effect of sodium chloride on Y. enterocolitica and B. cereus. Initial numbers decreased slowly or remained static in sausage with a high sodium chloride content, when growth did not occur. At the low salt level, at 2–5°C, only Y. enterocolitica was not inhibited until the sodium chloride content was 4.5% and the storage temperature 2°C. At increased, but not unusual temperature, B. cereus could develop at 4.5% (12°C) and S. aureus at all salt levels (8–15°C).

TURBIDITY OF SUSPENSIONS AND MORPHOLOGY OF RED HALOPHILIC BACTERIA AS INFLUENCED BY SODIUM CHLORIDE CONCENTRATION

1960 ◽  
Vol 6 (5) ◽  
pp. 535-543 ◽  
Author(s):  
Dinah Abram ◽  
N. E. Gibbons
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Morphological Changes ◽  
Halophilic Bacteria ◽  
Chloride Concentration ◽  
Chloride Content ◽  
Wall Structure ◽  
Abrupt Decrease ◽  
High Sodium ◽  
Rigid Cell Wall

The optical densities of suspensions of cells of Halobacterium cutirubrum, H. halobium, or H. salinarium, grown in media containing 4.5 M sodium chloride, increase as the salt concentration of the suspending medium decreases, until a maximum is reached at about 2 M; below this concentration there is an abrupt decrease in optical density. The cells are rod shaped in 4.5 M salt and change, as the salt concentration decreases, through irregular transition forms to spheres; equal numbers of transition forms and spheres are present at the point of maximum turbidity, while spheres predominate at lower salt concentrations. Cells suspended in 3.0 M salt, although slightly swollen, are viable, but viability decreases rapidly with the more drastic changes in morphology at lower salt concentrations. Cells grown in the presence of iron are more resistant to morphological changes but follow the same sequence. Cells "fixed" with formaldehyde, at any point in the sequence, act as osmometers and do not rupture in distilled water although their volume increases 10–14 times. The results indicate that the red halophilic rods require a high sodium chloride content in their growth or suspending medium to maintain a rigid cell wall structure.

scholarly journals Effect of Sodium Chloride Concentration on Aeromonas hydrophila, Proximate and Organoleptic Analyses in Catfish (Clarias sp.) Flesh

2021 ◽  
Vol 10 (2) ◽  
pp. 199
Author(s):  
Dian Wahyu Wardani ◽  
Abdul Mulki Purnama ◽  
Hartati Kartikaningsih ◽  
Abdul Aziz Jaziri
Keyword(s):  
Sodium Chloride ◽  
Aeromonas Hydrophila ◽  
Skin Color ◽  
Pathogenic Bacteria ◽  
Chloride Concentration ◽  
Proximate Analysis ◽  
Selective Medium ◽  
National Standard ◽  
Plate Count ◽  
Safety Issues

Intensive aquaculture on catfish (Clarias sp.) has been getting problem due to pathogenic bacteria such as Aeromonas hydrophila. Fish infected by A. hydrophila would bear various symptoms, including hemorrhagic on the skin, gills, ulcers, and pale skin color. To tackle this situation, salt (sodium chloride) treatment with different concentrations can be used, which acts as both bactericidal and bacteriostatic agents. This study aimed to determine the effect of different salt concentration (viz. 0%, 5%, 10% and 15%) added in the treated samples by evaluating the availability of pathogenic bacteria using total plate count (TPC) and total A. hydrophila, along with proximate and organoleptic assessment. An experimental method was used in this research with a completely randomized design (CRD). The results showed that the TPC value in all sample treatments was higher (around 5 × 105) than that recommended by Indonesia National Standard (SNI). On the other hand, the sample added 10% and 15% salts exhibited a significant effect on the decrease of A. hydrophila through a selective medium Rimler-Shotts agar. For proximate analysis, the treated samples contained in the ranges of 67.33-80.03% (WB), 0.91-13.58% (WB), 35.06-69.92% (DW) and 4.41-1451% (DW) of moisture, ash, crude protein, and fat, respectively. In addition, a sensory test of catfish flesh samples showed that all parameter tests, including mucus, odor, and texture met the referred standard. Taken together, this study may contribute to developing an approach in treating pathogenic bacteria during rearing and also post-harvesting catfish; however, further research is required to obtain a better outcome in dealing with food safety issues.

Inhibition of Fatty Acid Synthetase in Halobacterium cutirubrum and Escherichia coli by High Salt Concentrations

1971 ◽  
Vol 49 (8) ◽  
pp. 953-958 ◽  
Author(s):  
E. L. Pugh ◽  
M. K. Wassef ◽  
M. Kates
Keyword(s):  
Fatty Acid ◽  
Sodium Chloride ◽  
Specific Activity ◽  
Fatty Acid Synthetase ◽  
Chloride Concentration ◽  
High Sodium ◽  
E Coli ◽  
Level Of Activity ◽  
Malonyl Coa ◽  
A Cell

A cell-free enzyme preparation from Halobacterium cutirubrum was shown to catalyze the biosynthesis of fatty acids from malonyl-CoA at zero sodium chloride concentration, with a specific activity about [Formula: see text] that of a similarly prepared fatty acid synthetase from E. coli. Both the H. cutirubrum synthetase and that from E. coli were strongly inhibited by high sodium chloride or potassium chloride concentrations (0.5–4 M). The malonyl-CoA: ACP transacylase, which catalyzes the first step in the fatty acid biosynthetic pathway, was shown to be strongly inhibited by salt in H. cutirubrum, but not in E. coli. It is concluded that H. cutirubrum contains a fatty acid synthetase system which normally operates at a very low level of activity as a result of inhibition by the high intracellular salt concentration present in this organism.

Antibacterial Action of Vinegar against Food-Borne Pathogenic Bacteria Including Escherichia coliO157:H7

1998 ◽  
Vol 61 (8) ◽  
pp. 953-959 ◽  
Author(s):  
ETSUZO ENTANI ◽  
MITO ASAI ◽  
SHIGETOMO TSUJIHATA ◽  
YOSHINORI TSUKAMOTO ◽  
MICHIO OHTA
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Growth Phase ◽  
Pathogenic Bacteria ◽  
Chloride Concentration ◽  
Inactivation Rate ◽  
Viable Cell Number ◽  
Logarithmic Growth Phase ◽  
E Coli ◽  
Food Borne

The bacteriostatic and bactericidal actions of vinegar on food-borne pathogenic bacteria including enterohemorrhagic E. coli (EHEC) O157:H7 were examined. The growth of all strains evaluated was inhibited with a 0.1% concentration of acetic acid in the vinegar. This inhibition was generally increased in the presence of sodium chloride or glucose. There was almost no difference in sensitivity to the bacteriostatic action of vinegar among the strains of pathogenic E. coli. Vinegar had a bactericidal effect on food-borne pathogenic bacteria including EHEC O157:H7. This action against EHEC O157:H7 was synergically enhanced by sodium chloride but was attenuated with glucose. For EHEC strains (O157:H7, O26:H11, O111:HNM) the difference in the inactivation rate due to vinegar among strains used was small, although an enteropathogenic E. coli (EPEC) O111:K58:H− strain was more sensitive, being more quickly killed compared with EHEC strains. The inactivation rate due to vinegar was constant irrespective of inoculum size. However, it differed greatly depending on growth phase of the cells, where logarithmic growth phase cells were more sensitive and easily killed than stationary phase cells. The bactericidal activity of vinegar increased with the temperature. Various conditions for bactericidal effects on EHEC O157:H7 were examined by the multiparametric analysis of five factors: acetic acid concentration in the vinegar, sodium chloride concentration, temperature, incubation time, and viable cell number. The combined use of vinegar and sodium chloride, with use of an appropriate treatment temperature, was found to be markedly effective for the prevention of bacterial food poisoning.

scholarly journals Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 957
Author(s):  
Tae-Kyung Kim ◽  
Hae-In Yong ◽  
Samooel Jung ◽  
Hyun-Wook Kim ◽  
Yun-Sang Choi
Keyword(s):  
Sodium Chloride ◽  
Electric Fields ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Chloride Content ◽  
Food Products ◽  
Appropriate Technology ◽  
Processing Technologies ◽  
Emulsification Capacity

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

scholarly journals Response of Lactobacillus plantarum VAL6 to challenges of pH and sodium chloride stresses

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Phu-Tho Nguyen ◽  
Thi-Tho Nguyen ◽  
Thi-Ngoc-Tuyen Vo ◽  
Thi-Thanh-Xuan Nguyen ◽  
Quoc-Khanh Hoang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Mrna Expression ◽  
Lactobacillus Plantarum ◽  
Stress Condition ◽  
Chloride Concentration ◽  
Monosaccharide Composition ◽  
High Sodium ◽  
F Gene ◽  
Exopolysaccharide Biosynthesis ◽  
Galactose Content

AbstractTo investigate the effect of environmental stresses on the exopolysaccharide biosynthesis, after 24 h of culture at 37 °C with pH 6.8 and without sodium chloride, Lactobacillus plantarum VAL6 was exposed to different stress conditions, including pH (pHs of 3 and 8) and high sodium chloride concentration treatments. The results found that Lactobacillus plantarum VAL6 exposed to stress at pH 3 for 3 h gives the highest exopolysaccharide yield (50.44 g/L) which is 6.4 fold higher than non-stress. Under pH and sodium chloride stresses, the mannose content in exopolysaccharides decreased while the glucose increased in comparison with non-stress condition. The galactose content was highest under stress condition of pH 8 meantime rhamnose content increased sharply when Lactobacillus plantarum VAL6 was stressed at pH 3. The arabinose content in exopolysaccharides was not detected under non-stress condition but it was recorded in great amounts after 3 h of stress at pH 3. In addition, stress of pH 8 triggered the mRNA expression of epsF gene resulting in galactose-rich EPS synthesis. According to our results, the stresses of pH and sodium chloride enhance the production and change the mRNA expression of epsF gene, leading to differences in the monosaccharide composition of exopolysaccharides.

Effect of Potassium Sorbate on the Microbiological Quality of Butter

1979 ◽  
Vol 42 (8) ◽  
pp. 656-657 ◽  
Author(s):  
AJAY KAUL ◽  
JASJIT SINGH ◽  
R. K. KUILA
Keyword(s):  
Sodium Chloride ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Inhibitory Effect ◽  
Potassium Sorbate ◽  
Mold Growth ◽  
Coliform Count ◽  
Different Temperatures

Butter samples treated with potassium sorbate and sodium chloride were analyzed weekly for bacteriological qualities after storage at different temperatures. Addition of 0.1% potassium sorbate and incorporation of 2% sodium chloride plus 0.1 percent potassium sorbate resulted in inhibition of mold growth in all the samples at the end of 4 weeks at 18 C and 5 C. However the effect of potassium sorbate alone was less pronounced, irrespective of storage temperature. As regards coliform count in control butter, it increased rapidly at 22 C, but decreased when butter was stored at 5 C or – 18 C. Addition of potassium sorbate to butter samples stored at 18 C reduced the coliform count to zero after 4 weeks. while butter with added potassium sorbate and sodium chloride showed a zero count after 1 week, indicating a cumulative inhibitory effect.

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