Inhibition of Nonproteolytic, Psychrotrophic Clostridia and Anaerobic Sporeformers by Sodium Diacetate and Sodium Lactate in Cook-in-Bag Turkey Breast†,‡

2003 ◽  
Vol 66 (8) ◽  
pp. 1474-1478 ◽  
Author(s):  
J. D. MEYER ◽  
J. G. CERVENY ◽  
J. B. LUCHANSKY
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Sodium Lactate ◽  
Refrigerated Storage ◽  
Internal Temperature ◽  
Food Grade ◽  
Plate Counts ◽  
Sodium Diacetate ◽  
Pink Discoloration

A nonproteolytic, psychrotrophic Clostridium isolate, designated strain OMFRI1, was recovered from cook-in-bag turkey breasts (CIBTB) that displayed an intense pink discoloration and an off-odor following extended refrigerated storage. The viability of strain OMFRI1 in CIBTB containing sodium diacetate (at 0, 0.25, and 0.5%) and/or sodium lactate (at 0, 1.25, and 2.5%) was subsequently evaluated. Raw CIBTB batter was inoculated with 9 to 30 spores of strain OMFRI1 per g, vacuum packaged, cooked to an instantaneous internal temperature of 71.1°C, chilled, and incubated at 4°C for up to 22 weeks. In the absence of food-grade antimicrobial agents, spoilage (i.e., an off-odor) occurred within 6 weeks, and anaerobic plate counts reached 6.6 log10 CFU/g. The CIBTB containing sodium diacetate (0.25%) and that containing sodium lactate (1.25%) required 12 weeks for spoilage to occur and for anaerobic plate counts to reach 7.0 and 6.0 log10 CFU/g, respectively. When sodium diacetate (0.25%) and sodium lactate (1.25%) were used in combination, no off-odor was detected and anaerobic plate counts did not exceed 2.3 log10 CFU/g over 22 weeks of storage at 4°C. In related experiments, sodium diacetate (at 0, 0.25, and 0.5%), sodium lactate (at 0, 1.25, and 2.5%), and combinations of both ingredients were evaluated in uninoculated CIBTB incubated at 25°C for up to 22 days. In the absence of antimicrobial agents and in CIBTB containing sodium diacetate (0.5%), spoilage occurred within 8 days and anaerobic plate counts reached 6.8 and 6.6 log10 CFU/g, respectively. Samples of CIBTB containing sodium lactate (2.5%) showed signs of spoilage within 22 days, and anaerobic plate counts for these samples ranged from ≤1.0 to 6.3 log10 CFU/g. In CIBTB containing both sodium lactate (2.5%) and sodium diacetate (0.25%), spoilage was not evident and anaerobic plate counts were ≤1.0 log10 CFU/g within 22 days. These data validate the efficacy of sodium lactate and sodium diacetate in extending the shelf life of CIBTB.

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

2004 ◽  
Vol 67 (3) ◽  
pp. 601-606 ◽  
Author(s):  
RENATA CEGIELSKA-RADZIEJEWSKA ◽  
JAN PIKUL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Life Extension ◽  
Poultry Meat ◽  
Color Measurement ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

scholarly journals ControllingListeria monocytogenesScott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

2015 ◽  
Vol 2015 ◽  
pp. 1-5
Author(s):  
Gerardo Casco ◽  
Jennifer L. Johnson ◽  
T. Matthew Taylor ◽  
Carlos N. Gaytán ◽  
Mindy M. Brashears ◽  
...  
Keyword(s):  
Organic Acid ◽  
Sodium Citrate ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Refrigerated Storage ◽  
Potassium Lactate ◽  
Fully Cooked ◽  
Positive Controls

This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth ofListeria monocytogenes(Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls. Products were inoculated with 104–105 CFU/mL streptomycin-resistant (1500 μg/mL) Lm Scott A prior to treatment. Products were then stored at ~4°C and sampled at 0, 7, 14, 21, 28, 42, and 56 d. The SL/SDA combination applied to turkey slices extended the lag phase through 21 days of refrigerated storage. Numbers of Lm Scott A rose by 0.7 log10 CFU/g through the 56 d storage period. The application of the SL/PL/SDA treatment to turkey product surfaces extended the lag phase through 42 d, with pathogen numbers declining after 21 d. Combination organic acid dips prolonged the lag phase for 2 to 6 wk on turkey product surfaces and can be useful as antimicrobial agents for Lm control on postlethality exposed sliced deli products.

scholarly journals Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

2009 ◽  
Vol 25 (3-4) ◽  
pp. 231-239 ◽  
Author(s):  
M.A. Kenawi ◽  
Abdel Salam ◽  
M.N. Kenawi
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Bacterial Count ◽  
Sodium Lactate ◽  
Plate Count ◽  
Buffalo Meat ◽  
Microbiological Characteristics ◽  
Aerobic Plate Count

The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychotropic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes. .

Microbial Counts on Surfaces of Lamb Carcasses and Shelf-Life of Refrigerated Ground Lamb

1982 ◽  
Vol 45 (11) ◽  
pp. 1013-1015 ◽  
Author(s):  
SAJIDA H. ALI ◽  
D. F. HOSHYARE ◽  
K. S. AL-DELAIMY
Keyword(s):  
Staphylococcus Aureus ◽  
Shelf Life ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Fat Content ◽  
Refrigerated Storage ◽  
Average Surface ◽  
Microbial Counts ◽  
Plate Counts

Aerobic plate counts (APC) and counts on psychrotrophs, coliforms, Staphylococcus aureus and molds plus yeasts were made from the surface of fresh lamb carcasses and in ground lamb during refrigerated storage in Baghdad, Iraq. The average surface counts of carcasses sampled weekly over a 16-wk period were 1.1 × 106/cm2 and 2.6 × 104/cm2 for APC and psychrotrophs, respectively. The average ground lamb counts sampled weekly over a 5-wk period were 3.1 × 105/g and 1.2 × 105/g for APC and psychrotrophs, respectively. The average coliform, S. aureus and yeast plus mold counts were all between 103 and 104 CFU per cm2 or g for carcasses and ground lamb, respectively, on the day of slaughtering. Upon storage of the ground lamb at 2, 4, 5 and 6°C, both APC and psychrotroph counts increased to 109 CFU/g within 1 wk with more rapid microbial growth as the storage temperature increased from 2 to 6°C. Organoleptic spoilage was first detected when APC reached 109 CFU/g, or about 6 d at 5 to 6°C. The fat content of the ground lamb did not appreciably affect the APC and psychrotroph counts. Of 50 isolates of S. aureus, 48 were coagulase-positive.

scholarly journals Effect of Titanium Dioxide Nanocomposite Material and Antimicrobial Agents on Mushrooms Shelf-Life Preservation

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1632
Author(s):  
Rokayya Sami ◽  
Abeer Elhakem ◽  
Mona Alharbi ◽  
Nada Benajiba ◽  
Manal Almatrafi ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Tween 80 ◽  
Packaging Material ◽  
Gas Analysis ◽  
Nanocomposite Material ◽  
Microbiological Analysis ◽  
Soluble Solid ◽  
Plate Counts

Mushrooms have limited shelf-life and it can be prolonged if suitable conditions and treatments are effectively applied. In this study, nanocomposite material and antimicrobial agents with a combination of chitosan were used as novel packaging material for mushroom preservation. The microbiological analysis, physicochemical properties, headspace gas analysis, and polyphenol oxidase activity (PPO) during cold storage were investigated. As compared with control, coated mushrooms with chitosan (CHS), and nano-titanium dioxide CHSTiO2 thymol + tween-80 CHSTiO2/TT80 coating treatment showed significantly (p ≤ 0.05) lower respiration rate, microbial contaminations (4.27 log CFU/g), and (5.93 log CFU/g) for total yeast/mold and aerobic plate counts, respectively. The weight loss ratio was the lowest for CHSTiO2/TT80 (10.88% loss) followed by CHSTiO2 (11.76% loss). CHSTiO2/TT80 recorded a higher electrolyte leakage rate (25.84%) and acidity. While the lowest PPO activity was established for CHSTiO2 (17.09 U mg−1 Protein), while the lowest values for total soluble solid concentrations were reported for CHSTiO2/TT80 mushrooms (4.91%). These results indicated that CHSTiO2/TT80 coating treatment might delay the aging degree of white button mushrooms and be investigated as a novel packaging material for other food products in the future.

Inhibitory Effects of Organic Acid Salts for Control of Listeria monocytogenes on Frankfurters

2005 ◽  
Vol 68 (3) ◽  
pp. 499-506 ◽  
Author(s):  
ZHENG LU ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
AUBREY F. MENDONCA ◽  
THEODORE B. BAILEY
Keyword(s):  
Listeria Monocytogenes ◽  
Surface Treatment ◽  
Generation Time ◽  
Total Concentration ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Refrigerated Storage ◽  
Inhibitory Effects ◽  
Potassium Benzoate ◽  
Sodium Diacetate

Sodium diacetate (SD), sodium diacetate plus potassium benzoate (SD-PB), and sodium lactate plus sodium diacetate plus potassium benzoate (SL-SD-PB) were selected for initial effectiveness against Listeria monocytogenes on frankfurters. Treatments were evaluated at −2.2, 1.1, 4.4, 10.0, and 12.8°C for up to 90 days. The compounds were applied as 3 or 6% (total concentration) dipping solutions for surface treatment of the frankfurters. The treated frankfurters were inoculated with a five-strain cocktail of L. monocytogenes (Scott A 4b, H7764 1/2a, H7962 4b, H7762 4b, and H7969 4b) using 1 ml of 104 cells for each 90.8-g package of two frankfurters. The maximum population of L. monocytogenes was decreased and generation time and lag phase were increased after surface treatments with 6% SD, 6% SL-SD-PB, 3% SD-PB, and 6% SD-PB solutions at 1.1°C. Surface treatment of frankfurters with SD at 6% was more effective for inhibiting L. monocytogenes growth than were the other treatments. Under the conditions of this study, L. monocytogenes survived in refrigerated storage even in the presence of the additives tested.

Hot Water Postprocess Pasteurization of Cook-in-Bag Turkey Breast Treated with and without Potassium Lactate and Sodium Diacetate and Acidified Sodium Chlorite for Control of Listeria monocytogenes†‡

2006 ◽  
Vol 69 (1) ◽  
pp. 39-46 ◽  
Author(s):  
JOHN B. LUCHANSKY ◽  
GEORGE COCOMA ◽  
JEFFREY E. CALL
Keyword(s):  
Listeria Monocytogenes ◽  
Hot Water ◽  
Listeria Innocua ◽  
Sodium Chlorite ◽  
Refrigerated Storage ◽  
Food Grade ◽  
Log Reduction ◽  
Initial Reduction ◽  
Potassium Lactate ◽  
Sodium Diacetate

Surface pasteurization and food-grade chemicals were evaluated for the ability to control listeriae postprocess on cook-in-bag turkey breasts (CIBTB). Individual CIBTB were obtained directly from a commercial manufacturer and surface inoculated (20 ml) with a five-strain cocktail (ca. 7.0 log) of Listeria innocua. In each of two trials, the product was showered or submerged for up to 9 min with water heated to 190, 197, or 205°F (ca. 87.8, 91.7, or 96.1°C) in a commercial pasteurization tunnel. Surviving listeriae were recovered from CIBTB by rinsing and were then enumerated on modified Oxford agar plates following incubation at 37°C for 48 h. As expected, higher water temperatures and longer residence times resulted in a greater reduction of L. innocua. A ca. 2.0-log reduction was achieved within 3 min at 205 and 197°F and within 7 min at 190°F. In related experiments, the following treatments were evaluated for control of Listeria monocytogenes on CIBTB: (i) a potassium lactate–sodium diacetate solution (1.54% potassium lactate and 0.11% sodium diacetate) added to the formulation in the mixer and 150 ppm of acidified sodium chlorite applied to the surface with a pipette, or (ii) a potassium lactate–sodium diacetate solution only, or (iii) no potassium lactate–sodium diacetate solution and no acidified sodium chlorite. Each CIBTB was inoculated (20 ml) with ca. 5 log CFU of a five-strain mixture of L. monocytogenes and then vacuum sealed. In each of two trials, half of the CIBTB were exposed to 203°F water for 3 min in a pasteurization tunnel, and the other half of the CIBTB were not; then, all CIBTB were stored at 4°C for up to 60 days, and L. monocytogenes was enumerated by direct plating onto modified Oxford agar. Heating resulted in an initial reduction of ca. 2 log CFU of L. monocytogenes per CIBTB. For heated CIBTB, L. monocytogenes increased by ca. 2 log CFU per CIBTB in 28 (treatment 1), 28 (treatment 2), and 14 (treatment 3) days. Thereafter, pathogen levels reached ca. 7 log CFU per CIBTB in 45, 45, and 21 days for treatments 1, 2, and 3, respectively. In contrast, for nonheated CIBTB, L. monocytogenes levels increased from ca. 5 log CFU per CIBTB to ca. 7 log CFU per CIBTB in 28, 21, and 14 days for treatments 1, 2, and 3, respectively. Lastly, in each of three trials, we tested the effect of hot water (203°F for 3 min) postprocess pasteurization of inoculated CIBTB on the lethality of L. monocytogenes and validated that it resulted in a 1.8-log reduction in pathogen levels. Collectively, these data establish that hot water postprocess pasteurization alone is effective in reducing L. monocytogenes on the surface of CIBTB. However, as used in this study, the potassium lactate–sodium diacetate solution and acidified sodium chlorite were only somewhat effective at controlling the subsequent outgrowth of this pathogen during refrigerated storage.

Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents

1988 ◽  
Vol 51 (12) ◽  
pp. 945-948 ◽  
Author(s):  
A. TELLEZ-GIRON ◽  
G. R. ACUFF ◽  
C. VANDERZANT ◽  
L. W. ROONEY ◽  
R. D. WANISKA
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Microbiological Characteristics ◽  
Airborne Contamination ◽  
Aerobic Plate Count ◽  
Mold And Yeast ◽  
Sanitary Conditions ◽  
Corn Tortillas

Commercial corn tortillas were assayed for pH, moisture, aw, aerobic plate count (APC) and mold and yeast count (MYC). The shelf life of commercial tortillas ranged from 3 to 60 days, depending on the amount and type of preservative added. High initial APCs of commercial tortillas were associated with poor sanitary conditions at the plants, airborne contamination and improper storage practices. Shelf life of tortillas was greatly enhanced by refrigerated storage with or without the use of antimicrobials. For tortillas stored at 25°C, substantial increases in shelf life were attained by acidification (0.45% fumaric acid) plus addition of K-sorbate or Ca-propionate, but particularly by combination of these two antimicrobials. For tortillas stored at 4°C, shelf life of non-acidified samples was somewhat enhanced by addition of parabens and combinations of K-sorbate and Ca-propionate. Shelf life of acidified tortillas at 4°C was somewhat enhanced by addition of parabens and K-sorbate but increased substantially by addition of Ca-propionate and combinations of K-sorbate and Ca-propionate.

Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

1987 ◽  
Vol 50 (7) ◽  
pp. 554-556 ◽  
Author(s):  
R. LEU ◽  
J. T. KEETON ◽  
D. B. GRIFFIN ◽  
J. W. SAVELL ◽  
C. VANDERZANT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Refrigerated Storage ◽  
Food Grade ◽  
Microbiological Characteristics ◽  
Beef Steaks ◽  
Plate Counts ◽  
Packaged Beef

Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2–3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2 ± 2°C for up to 4 weeks (steaks) and 7 weeks (roasts). Aerobic plate counts (APC) and APT counts of control and DFG-treated steaks and roasts did not differ (P>0.05) during refrigerated storage. The microflora of steaks and roasts during storage was dominated by lactic acid bacteria. Treatment with DFG did not influence the microbiological characteristics of the steaks and roasts.

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