Potassium Lactate Combined with Sodium Diacetate Can Inhibit Growth of Listeria monocytogenes in Vacuum-Packed Cold-Smoked Salmon and Has No Adverse Sensory Effects

2006 ◽  
Vol 69 (9) ◽  
pp. 2134-2142 ◽  
Author(s):  
BIRTE FONNESBECH VOGEL ◽  
YOKE YIN NG ◽  
GRETHE HYLDIG ◽  
MONA MOHR ◽  
LONE GRAM
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Issue ◽  
Water Phase ◽  
Lag Phase ◽  
C Storage ◽  
Smoked Salmon ◽  
Sensory Effects ◽  
Potassium Lactate ◽  
Saline Brine ◽  
Sodium Diacetate

Growth of Listeria monocytogenes in ready-to-eat fish products such as cold-smoked salmon is an important food safety issue. The objective of this study was to evaluate the antilisterial activity of potassium lactate (PL) in combination with sodium acetate (SA) or sodium diacetate (SDA) in cold-smoked salmon and to determine whether these compounds could be incorporated easily into the formulations and technology currently used by processors. A commercial brine injector was used to inject salmon filets with either saturated saline brine or saturated saline brine supplemented with combinations of PL and SA (PURASAL Opti.Form PA 4) or PL and SDA (PURASAL Opti.Form PD 4). In the brine-injected cold-smoked salmon, 2.1% (water phase) PL and 0.12% (water phase) SDA delayed the growth of L. monocytogenes for up to 42 days of vacuum-packaged storage at 10°C. Storage at 25°C for 6 h resulted in only a 1-log CFU/g increase in L. monocytogenes. Treatments with lower concentrations of PL and SDA or similar concentrations of PL and SA resulted in an extended lag phase and slower growth of L. monocytogenes. It was not possible to incorporate more than 2% (water phase) PL while ensuring a minimum of 3% (water phase) NaCl in the finished product because PL decreased the solubility of NaCl. Sensory analyses revealed that the preservatives did not negatively affect flavor or odor. The combination of PL and SDA is therefore a viable technology for preventing L. monocytogenes growth on cold-smoked salmon.

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.

The Combination of Lactate and Diacetate Synergistically Reduces Cold Growth in Brain Heart Infusion Broth across Listeria monocytogenes Lineages

2010 ◽  
Vol 73 (4) ◽  
pp. 631-640 ◽  
Author(s):  
MATTHEW J. STASIEWICZ ◽  
MARTIN WIEDMANN ◽  
TERESA M. BERGHOLZ
Keyword(s):  
Listeria Monocytogenes ◽  
Synergistic Effects ◽  
Brain Heart Infusion ◽  
Growth Parameter ◽  
Lag Phase ◽  
Minor Effect ◽  
Growth Inhibitors ◽  
Acid Growth ◽  
Potassium Lactate ◽  
Sodium Diacetate

Combinations of organic acids are often used in ready-to-eat foods to control the growth of Listeria monocytogenes during refrigerated storage. The purpose of this study was to quantitatively assess synergy between two organic acid growth inhibitors under conditions similar to those present in cold-smoked salmon, and to assess the effect of evolutionary lineage on response to those growth inhibitors. Thirteen strains of L. monocytogenes, representing lineages I and II, were grown at 7°C in broth at pH 6.1 and 4.65% water-phase NaCl, which was supplemented with 2% potassium lactate, 0.14% sodium diacetate, or the combination of both at the same levels. Our data suggest that lineages adapt similarly to these inhibitors, as the only significant growth parameter difference between lineages was a minor effect (± 0.16 day, P = 0.0499) on lag phase (λ). For all strains, lactate significantly extended λ, from 2.6 ± 0.4 to 3.8 ± 0.5 days (P < 0.001), and lowered the maximum growth rate (μmax) from 0.54 ± 0.06 to 0.49 ± 0.04 log(CFU/ml)/day (P < 0.001), compared with the control. Diacetate was ineffective alone, but in combination with lactate, synergistically increased λ to 6.6 ± 1.6 days (P < 0.001) and decreased μmax to 0.34 ± 0.05 log(CFU/ml)/day (P < 0.001). Monte Carlo simulations provided further evidence for synergy between diacetate and lactate by predicting signficantly slower growth to nominal endpoints for the combination of inhibitors. This study shows potassium lactate and sodium diacetate have significant synergistic effects on both λ and μmax of L. monocytogenes at refrigeration temperature in broth, and justifies combining these inhibitors, at effective levels, in food product formulations.

Control of Growth and Survival of Listeria monocytogenes on Smoked Salmon by Combined Potassium Lactate and Sodium Diacetate and Freezing Stress during Refrigeration and Frozen Storage

2004 ◽  
Vol 67 (11) ◽  
pp. 2465-2471 ◽  
Author(s):  
K. S. YOON ◽  
C. N. BURNETTE ◽  
K. A. ABOU-ZEID ◽  
R. C. WHITING
Keyword(s):  
Listeria Monocytogenes ◽  
Frozen Storage ◽  
Storage Period ◽  
Freezing Stress ◽  
Growth And Survival ◽  
Smoked Salmon ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Kinetics Of ◽  
Different Levels

In this study, we evaluated the antimicrobial effects of different levels of a potassium lactate (PL) plus sodium diacetate (SDA) mixture against the growth and survival of Listeria monocytogenes Scott A inoculated onto smoked salmon stored at 4, 10, and −20°C. The effect of freezing stress on the growth kinetics of L. monocytogenes Scott A on smoked salmon at 4 and 10°C was also investigated. The use of PL+SDA at all tested levels (1.5, 3.3, and 5% of a 60% commercial solution of PURASAL P Opti.Form 4) completely inhibited the growth of L. monocytogenes Scott A on smoked salmon stored at 4°C during 32 days of storage. It also delayed the growth of L. monocytogenes Scott A on smoked salmon stored at 10°C for up to 11 days, but a listeriostatic effect was observed only with 5% PURASAL P Opti.Form 4 at 10°C after 11 days. Addition of PL+SDA at all tested levels decreased the surviving populations of L. monocytogenes Scott A on smoked salmon during 10 months of frozen storage at −20°C. Freezing stress significantly (P < 0.001) extended the lag time and delayed the growth of L. monocytogenes Scott A at both 4 and 10°C. However, the effect of freezing stress was more significant at 4°C than at 10°C, indicating the importance of temperature control of smoked salmon during the retail storage period.

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or −2.2°C

2016 ◽  
Vol 79 (4) ◽  
pp. 613-619
Author(s):  
JOHN B. LUCHANSKY ◽  
STEPHEN G. CAMPANO ◽  
BRADLEY A. SHOYER ◽  
ANNA C. S. PORTO-FETT
Keyword(s):  
Listeria Monocytogenes ◽  
Phase I ◽  
Cold Storage ◽  
Potassium Acetate ◽  
The Other ◽  
Food Grade ◽  
C Storage ◽  
Potassium Lactate ◽  
Lauric Arginate ◽  
Sodium Diacetate

ABSTRACT Viability of Listeria monocytogenes was monitored during refrigerated (4°C) and/or frozen (i.e., deep chilling at −2.2°C) storage on casing-cooked hams that were commercially prepared with and without potassium lactate and sodium diacetate (1.6%), buffered vinegar (2.2%), buffered vinegar and potassium lactate (1.7%), or a blend of potassium lactate, potassium acetate, and sodium diacetate (1.7%). A portion of these hams were subsequently surface treated with lauric arginate ester (LAE; 44 ppm). In phase I, hams (ca. 3.5 kg each) were sliced (ca. 0.7 cm thick, ca. 100 g), inoculated (ca. 4.0 log CFU per slice), surface treated with LAE, and stored at either 4°C for 120 days or at −2.2°C for 90 days and then at 4°C for an additional 120 days. In phase I, without antimicrobials, the population of L. monocytogenes increased by ca. 5.9 log CFU per slice within 120 days at 4°C; however, pathogen levels increased only slightly (ca. 0.45 log CFU per slice) for hams formulated with potassium lactate and sodium diacetate and decreased by ca. 1.2 log CFU per slice when formulated with the other antimicrobials. For slices held at −2.2°C and then stored at 4°C, but not treated with LAE, L. monocytogenes increased by ca. 4.5 log CFU per slice for controls, whereas when formulated with antimicrobials, pathogen levels decreased by ca. 1.4 to 1.8 log CFU per slice. For product treated with LAE, L. monocytogenes increased by ca. 4.0 log CFU per slice for controls, whereas when formulated with antimicrobials, pathogen levels decreased by ca. 0.9 to 1.9 log CFU per slice. In phase II, whole hams (ca. 1.0 kg each) containing antimicrobials were inoculated (6.8 log CFU per ham) and then stored at −2.2°C for 6 months. Pathogen levels decreased by ca. 2.0 to 3.5 log CFU per ham (without LAE treatment) and by ca. 4.2 to 5.2 log CFU per ham (with application of LAE via Sprayed Lethality in Container) when product was held at −2.2°C. In general, deep chilling hams was listericidal, and inclusion of antimicrobials in the formulation suppressed outgrowth of L. monocytogenes during extended cold storage.

Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations

2004 ◽  
Vol 67 (10) ◽  
pp. 2195-2204 ◽  
Author(s):  
J. D. LEGAN ◽  
D. L. SEMAN ◽  
A. L. MILKOWSKI ◽  
J. A. HIRSCHEY ◽  
M. H. VANDEVEN
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Growth Conditions ◽  
Continuous Variables ◽  
Surface Design ◽  
Potassium Lactate ◽  
Contour Plots ◽  
Sodium Diacetate ◽  
Factor Interactions ◽  
Composite Response

A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of four continuous variables: added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (60% [wt/wt]; 0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) in ready-to-eat cured meat products. The design was repeated for ready-to-eat uncured meat products giving a fifth categorical variable for cure status. Products were stored at 4°C. The results were modeled using a generalized regression approach. All five main effects, six two-factor interactions, and two quadratic terms were statistically significant. The model was used to show the boundary between growth and no-growth conditions at 4°C using contour plots of time to growth. It was validated using independent challenge studies of cured and uncured products. Generally, the model predicted well, particularly for cured products, where it will be useful for establishing conditions that prevent the growth of L. monocytogenes. For uncured products, there was good agreement overall between predicted and observed times to growth, but the model is less thoroughly validated than for cured products. The model should initially only be used for screening of formulations likely to prevent growth of Listeria monocytogenes in uncured products, with recommendations subject to confirmation by challenge studies.

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.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

Evaluation of Nisin-Coated Cellulose Casings for the Control of Listeria monocytogenes Inoculated onto the Surface of Commercially Prepared Frankfurters†‡

2004 ◽  
Vol 67 (5) ◽  
pp. 1017-1021 ◽  
Author(s):  
JOHN B. LUCHANSKY ◽  
JEFFREY E. CALL
Keyword(s):  
Listeria Monocytogenes ◽  
Surface Area ◽  
Internal Surface ◽  
Refrigerated Storage ◽  
Internal Surface Area ◽  
Appreciable Increase ◽  
Potassium Lactate ◽  
Selective Agar ◽  
Peptone Water ◽  
Sodium Diacetate

Commercially prepared frankfurters were formulated with and without ~1.4% potassium lactate and 0.1% sodium diacetate and were subsequently processed in cellulose casings coated with and without nisin (~50,000 IU per square inch of internal surface area) to control the outgrowth of Listeria monocytogenes during refrigerated storage. The frankfurters were inoculated with ~5 log CFU per package of a five-strain mixture of L. monocytogenes and then vacuum sealed before being stored at 4° C for 60 to 90 days. Surviving organisms were recovered and enumerated by rinsing each package with 18 ml of sterile 0.1% peptone water and plating onto MOX selective agar. The data for each of two trials were averaged. In packages that contained frankfurters formulated with potassium lactate and sodium diacetate and prepared in nisin-coated casings, L. monocytogenes levels decreased by 1.15 log CFU per package after 90 days of storage. L. monocytogenes levels decreased by 0.95 log CFU per package in frankfurters that were prepared in casings that were not coated with nisin. In packages of frankfurters that were formulated without potassium lactate and sodium diacetate and prepared in nisin-coated casings, L. monocytogenes levels decreased by 0.88 log CFU per package after 15 days of storage but then increased appreciablythereafter over a 60-day period of refrigerated storage. There was also an appreciable increase in pathogen numbers during 60 days of storage in otherwise similar frankfurters formulated without potassium lactate and sodium diacetate prepared in casings that were not coated with nisin. These data confirm that potassium lactate and sodium diacetate display listeriostatic activity as an ingredient of commercial frankfurters. These data also establish that cellulose casings coated with nisin display only moderate antilisterial activity in vacuum-sealed packages of commercially prepared frankfurters during storage at 4° C.

Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Lactate

1994 ◽  
Vol 57 (2) ◽  
pp. 108-113 ◽  
Author(s):  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
PAUL J. HOLLAND ◽  
MEL W. EKLUND
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Lactate ◽  
The Other ◽  
Water Phase ◽  
Smoked Salmon ◽  
Total Inhibition

Comminuted raw salmon containing various concentrations and combinations of sodium lactate, sodium chloride, and sodium nitrite was inoculated with 10 Listeria monocytogenes cells per g (150 cells/15-g sample), vacuum-packaged in oxygen-impermeable film and stored at 5 or 10°C. Samples were examined for growth of L. monocytogenes and total aerobic microorganisms at specific intervals for up to 50 d. Sodium lactate exhibited a concentration-dependent antilisterial effect that was enhanced by nitrite and/or increased concentrations of NaCl. At 5°C, total inhibition of L monocytogenes was achieved for up to 50 d by 2% sodium lactate in combination with 3% water-phase NaCl. At 10°C, total inhibition was achieved for up to 35 d by 3% sodium lactate in combination with 3% water-phase NaCl, or by 2% sodium lactate in combination with 125 ppm sodium nitrite and 3% water-phase NaCl. Sodium lactate and the other additives also inhibited growth of the aerobic microflora but to a lesser degree than L. monocytogenes.

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