Inhibition of Listeria monocytogenes in Turkey and Pork-Beef Bologna by Combinations of Sorbate, Benzoate, and Propionate

2007 ◽  
Vol 70 (1) ◽  
pp. 214-217 ◽  
Author(s):  
KATHLEEN GLASS ◽  
DAWN PRESTON ◽  
JEFFREY VEESENMEYER
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Internal Temperature ◽  
High Moisture ◽  
Sodium Propionate ◽  
Low Concentrations

The control of Listeria monocytogenes was evaluated with ready-to-eat uncured turkey and cured pork-beef bologna with combinations of benzoate, propionate, and sorbate. Three treatments of each product type were formulated to include control with no antimycotic agents; a combination of 0.05% sodium benzoate and 0.05% sodium propionate; and a combination of 0.05% sodium benzoate and 0.05% potassium sorbate. Ingredients were mixed, stuffed into fibrous, moisture-impermeable casings, cooked to an internal temperature of 73.9°C, chilled, and sliced. The final product was surface inoculated with L. monocytogenes (4 log CFU per package), vacuum packaged, and stored at 4°C for 13 weeks. The antimycotic addition to the second and third uncured turkey treatments initially slowed the pathogen growth rate compared with the control, but populations of L. monocytogenes increased 5 log or more by 6 weeks. In contrast, the addition of antimycotic combinations in the cured bologna prevented growth of L. monocytogenes during the 13-week storage period at 4°C, compared with a more than 3.5-log increase in listerial populations in the control bologna, to which no antimicrobial agents had been added. These data suggest that low concentrations of antimycotic agents can prevent L. monocytogenes growth in certain ready-to-eat meats. Additional research is needed to define the levels needed to prevent growth of L. monocytogenes in high-moisture cured and uncured ready-to-eat meat and poultry and for gaining governmental approval for their use in such formulations.

Control of Listeria monocytogenes on Turkey Frankfurters by Generally-Recognized-as-Safe Preservatives

2002 ◽  
Vol 65 (9) ◽  
pp. 1411-1416 ◽  
Author(s):  
MAHBUB ISLAM ◽  
JINRU CHEN ◽  
MICHAEL P. DOYLE ◽  
MANJEET CHINNAN
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Inhibition ◽  
Sodium Benzoate ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Sodium Diacetate

Generally-recognized-as-safe chemicals applied to the surfaces of turkey frankfurters were evaluated for their ability to reduce populations of or inhibit the growth of Listeria monocytogenes. Frankfurters were treated prior to inoculation by dipping for 1 min in a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at three different concentrations (15, 20, and 25% [wt/vol]), with <0.3% of the preservative being present for each frankfurter. Subsequently, 0.1 ml of a five-strain mixture of L. monocytogenes (106 CFU/ml) was used to surface inoculate each frankfurter separately in a sterile stomacher bag. Inoculated frankfurter bags were held at 4, 13, and 22°C, and L. monocytogenes cells were enumerated at 0, 3, 7, 10, and 14 days of storage. The results of this study revealed that at all three concentrations of all four preservatives, the initial populations of L. monocytogenes decreased immediately by 1 to 2 log10 CFU/g. After 14 days of storage at 4°C, L. monocytogenes counts for all treated frankfurters were 3 to 4 log10 CFU/g less than those for the untreated frankfurters. After 14 days of storage at 13°C, L. monocytogenes counts for frankfurters treated with 25% sodium benzoate or 25% sodium diacetate were 3.5 to 4.5 log10 CFU/g less than those for untreated frankfurters, and those for frankfurters treated with 25% sodium propionate or 25% potassium sorbate were 2.5 log10 CFU/g less than those for untreated frankfurters. In all instances, the degree of growth inhibition was directly proportional to the concentration of the preservative. Only frankfurters treated with 25% sodium diacetate or sodium benzoate were significantly inhibitory to L. monocytogenes when held at 22°C for 7 days or longer. Interestingly, the untreated frankfurters held at 22°C were spoiled within 7 days, with copious slime formation, whereas there was no evidence of slime on any treated frankfurters after 14 days of storage.

Effect of Selected Generally Recognized as Safe Preservative Sprays on Growth of Listeria monocytogenes on Chicken Luncheon Meat

2002 ◽  
Vol 65 (5) ◽  
pp. 794-798 ◽  
Author(s):  
MAHBUB ISLAM ◽  
JINRU CHEN ◽  
MICHAEL P. DOYLE ◽  
MANJEET CHINNAN
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Untreated Control ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Luncheon Meat ◽  
Chemical Preservatives ◽  
Sodium Diacetate

The ability of selected generally recognized as safe (GRAS) chemical preservatives to reduce populations or inhibit growth of Listeria monocytogenes on chicken luncheon meat was evaluated. Slices of luncheon meat were treated by evenly spraying onto their surfaces 0.2 ml of a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at one of three different concentrations (15, 20, or 25% [wt/vol]). Each slice was then surface inoculated with a five-strain mixture of 105 CFU of L. monocytogenes per ml, held at 4, 13, or 22°C, and assayed for L. monocytogenes immediately after inoculation and at 3, 7, 10, and 14 days of storage. Initial reductions of L. monocytogenes populations ranged from 0.78 to 1.32 log10 CFU g−1 at day 0 for sodium benzoate– or sodium diacetate–treated meat, whereas reductions for the sodium propionate or potassium sorbate treatments were only 0.14 to 0.36 log10 CFU g−1. After 14 days of storage at 4°C, L. monocytogenes populations on all treated slices were 1.5 to 3 log10 CFU g−1 less than on the untreated slices. At 13°C and after 14 days of storage, L. monocytogenes populations were 3.5 and 5.2 log10 CFU g−1 less on luncheon meat slices treated with 25% sodium benzoate or 25% sodium diacetate, respectively, and ca. 2 log10 CFU g−1 less when treated with 25% sodium propionate or 25% potassium sorbate than on untreated control slices. Only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22°C for 7 days or longer. Untreated luncheon meat held at 22°C was visibly spoiled within 10 days, whereas there was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage.

Controlling Listeria monocytogenes on Sliced Ham and Turkey Products Using Benzoate, Propionate, and Sorbate

2007 ◽  
Vol 70 (10) ◽  
pp. 2306-2312 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
LINDSEY M. MCDONNELL ◽  
ROB C. RASSEL ◽  
KRISTINE L. ZIERKE
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Sodium Lactate ◽  
Product Type ◽  
Potassium Sorbate ◽  
Sodium Propionate ◽  
Significant Growth ◽  
Sodium Diacetate

The objective of this study was to identify concentrations of sorbate, benzoate, and propionate that prevent the growth of Listeria monocytogenes on sliced, cooked, uncured turkey breast and cured ham. Sixteen test formulations plus a control formulation for each product type were manufactured to include potassium sorbate, sodium benzoate, or sodium propionate, used alone and combined (up to 0.3% [wt/wt]), or with sodium lactate–sodium diacetate combinations. Products were inoculated with L. monocytogenes (5 log CFU/100-g package) and stored at 4, 7, or 10°C for up to 12 weeks, and triplicate samples per treatment were assayed biweekly by plating on modified Oxford agar. Data showed that 0.1% benzoate, 0.2% propionate, 0.3% sorbate, or a combination of 1.6% lactate with 0.1% diacetate prevented the growth of L. monocytogenes on ham stored at 4°C for 12 weeks, compared with greater than a 1-log increase at 4 weeks for the control ham without antimicrobials. When no nitrite was included in the formulation, 0.2% propionate used alone, a combination of 0.1% propionate with 0.1% sorbate, or a combination of 3.2% lactate with 0.2% diacetate was required to prevent listerial growth on the product stored at 4°C for 12 weeks. Inhibition was less pronounced when formulations were stored at abuse temperatures. When stored at 7°C, select treatments delayed listerial growth for 4 weeks but supported significant growth at 8 weeks. All treatments supported more than a 1-log increase in listerial populations when stored at 10°C for 4 weeks. These results verify that antimycotic agents inhibit the growth of L. monocytogenes on ready-to-eat meats but are more effective when used in combination with nitrite.

Sodium Benzoate Inhibits Growth of or Inactivates Listeria monocytogenes

1988 ◽  
Vol 51 (7) ◽  
pp. 525-530 ◽  
Author(s):  
MOUSTAFA A. EL-SHENAWY ◽  
ELMER H. MARTH
Keyword(s):  
Listeria Monocytogenes ◽  
Incubation Period ◽  
Sodium Benzoate ◽  
The Other ◽  
Complete Inhibition ◽  
Initial Population ◽  
Limited Growth ◽  
Complete Inactivation ◽  
Low Concentrations ◽  
Slight Growth

The ability of Listeria monocytogenes to grow or survive was determined using tryptose broth at pH 5.6 or 5.0, supplemented with 0, 0.05. 0.1, 0.15. 0.2. 0.25 or 0.3% sodium benzoate, and incubated at 4,13,21 or 35°C. The bacterium grew in benzoate-free controls under all conditions except at 4°C and pH 5.0. At pH 5.6 and 4°C, after 60 d, L. monocytogenes (initial population ca. 103/ml) was inactivated by 0.2, 0.25 and 0.3% sodium benzoate. Other concentrations of benzoate permitted slight growth during the first 36 d of incubation followed by a decrease in populations of the pathogen. At pH 5.0 and 4°C, from 0.15 to 0.3% benzoate completely inactivated the pathogen in 24 to 30 d, whereas the other concentrations caused a gradual decrease in the population during the 66-d incubation period. At 13°C and pH 5.6, L. monocytogenes grew (more at lower than higher concentrations of benzoate) in the presence of all concentrations of benzoate except 0.25 or 0.3%, which prohibited growth throughout a 264-h incubation period. Reducing the pH to 5.0 minimized growth at the two low concentrations of benzoate and caused slight decreases in population at the other concentrations of benzoate. At 21 and 35°C and pH 5.6, appreciable growth of L. monocytogenes occurred in the presence of 0.2% or less sodium benzoate, whereas higher concentrations were inhibitory, permitting little if any growth by the pathogen. Reducing the pH to 5.0 allowed limited growth of the pathogen at 21 and 35°C when the medium contained 0.05 or 0.1% sodium benzoate. Higher concentrations caused either complete inhibition or inhibition plus partial or complete inactivation of the pathogen during incubations of 117 h at 21°C or 78 h at 35°C.

Preservation of high-moisture dried prunes with sodium benzoate instead of potassium sorbate

1973 ◽  
Vol 24 (8) ◽  
pp. 905-911 ◽  
Author(s):  
John E. Schade ◽  
Allen E. Stafford ◽  
A. Douglas King
Keyword(s):  
Sodium Benzoate ◽  
Potassium Sorbate ◽  
High Moisture

Viability of Byssochlamys nivea in Apple Sauce Containing Sorbate, Benzoate and Sulfur Dioxide and Packaged Under Various Oxygen Levels

1984 ◽  
Vol 47 (9) ◽  
pp. 685-687
Author(s):  
J. O. ROLAND ◽  
L. R. BEUCHAT ◽  
E. K. HEATON
Keyword(s):  
Sulfur Dioxide ◽  
Sodium Benzoate ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Apple Sauce ◽  
Low Level ◽  
Oxygen Levels ◽  
Complete Inactivation ◽  
Headspace Oxygen

The effects of potassium sorbate (50 and 100 ppm), sodium benzoate (200 and 400 ppm) and SO2 (25 and 50 ppm) on growth and patulin production by Byssochlamys nivea in apple sauce packaged under various levels of oxygen were determined. A low level (1.4–2.3%) of oxygen in the headspace of sealed pouches protected B. nivea against loss of viability over a 13-month storage period at 21°C. No increase in population was observed in inoculated apple sauce with headspace oxygen contents of up to 9.5–9.7%. Sulfur dioxide was the most lethal preservative tested, 50 ppm causing complete inactivation within 4-months. Patulin was not detected in any of the test samples.

Effect of Preservatives on Shiga Toxigenic Phages and Shiga Toxin of Escherichia coli O157:H7

2012 ◽  
Vol 75 (5) ◽  
pp. 959-965 ◽  
Author(s):  
TOMÁS SUBILS ◽  
VIRGINIA AQUILI ◽  
GUILLERMO EBNER ◽  
CLAUDIA BALAGUÉ
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Sodium Benzoate ◽  
Vero Cells ◽  
Lytic Activity ◽  
Potassium Sorbate ◽  
Lambda Phage ◽  
Sodium Propionate ◽  
Food Preservatives ◽  
Shiga Toxins

Toxin synthesis by Shiga toxin–producing Escherichia coli (STEC) appears to be coregulated through the induction of the integrated bacteriophages that encode the toxin genes. These phages might be the principal means for the dissemination and release of Shiga toxins. We evaluated the effect of three common food preservatives, potassium sorbate, sodium benzoate, and sodium propionate, on the propagation of the phages and Shiga toxins. We tested each preservative at four concentrations, 1, 1.25, 2.5, and 5 mg/ml, both on free phages and on lysogenic phages in bacteria. We also evaluated the expression of a lambdoid phage, which was exposed to increasing concentrations of preservatives, by measuring β-galactosidase activity from SPC105, a transductant strain. Furthermore, we tested the effect of the preservatives on cytotoxigenic activity of Shiga toxin on Vero cells. We detected an increase of the inhibitory effect of the phage lytic activity, both in lysogenic and free phages, as the preservative concentration increased. However, the inhibition was higher on the lysogenic phages release than on free phages. Sodium benzoate and potassium sorbate were about equal at inhibiting phages; they were more effective than sodium propionate. A significant decrease of lacZ expression, encoded in a lambda phage, was observed. We also found a reduction in Shiga toxin titer caused by exposure of E. coli O157:H7 to 5 mg/ml sodium benzoate or potassium sorbate. These results imply that these three preservatives, used to inhibit microbial spoilage of foods, also act to inhibit lytic activity and dispersion of a phage carrying the gene encoding powerful Shiga cytotoxins. Also notable was the inactivation of Shiga toxin activity, although this effect was detected using concentrations of preservatives greater than those allowed by the Argentine Food Code.

Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate

2007 ◽  
Vol 70 (6) ◽  
pp. 1468-1474 ◽  
Author(s):  
T. J. S. MATOS ◽  
B. B. JENSEN ◽  
F. M. A. BERNARDO ◽  
A. H. S. BARRETO ◽  
Ø. HOJBERG
Keyword(s):  
Growth Rate ◽  
Sodium Benzoate ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Potassium Sorbate ◽  
Great Promise ◽  
Mold Growth ◽  
Aspergillus Glaucus ◽  
Similar Inhibitory Effect ◽  
The Stability

The mycoflora of chouriço types Alentejano and Ribatejano, two varieties of Portuguese dry-smoked sausages, have been investigated after a producer-defined shelf life period (120 days at 20 ± 5°C) in modified atmosphere packaging (55% N2 and 45% CO2). On the basis of morphological and physiological characteristics, the isolates were identified as Penicillium, Aspergillus, Fusarium, Rhizopus, Monilia, Absidia, and Cephalosporium. The species identified were as follows: Penicillium terrestres (43.4%), Penicillium sp. (13.3%), Fusarium sp. (10%), Aspergillus glaucus (10%), Aspergillus versicolor (6.8%), Monilia fruticola (3.3%), Absidia sp. (3.3%), Cephalosporium sp. (3.3%), Rhizopus stolonifer (3.3%), and Fusarium tricinctum (3.3%). Additionally, the effects of three preservatives (potassium sorbate [PS], sodium benzoate [SB], and methyl p-hydroxybenzoate [MHB]) were studied on the growth rate of mold representative isolates. MHB showed a greater inhibitory effect than SB and PS in all fungi isolates, except in A. glaucus [Tm30(A)], in which the inhibitory effect of MHB was similar to PS. At 0.05% (wt/vol), all fungi were inhibited with MHB, except for R. stolonifer [Tm25(A)], which started to decrease the growth rate only at a concentration higher than 0.1%. PS was more effective at inhibiting mold growth than SB, except in Absidia sp. [Tm16(R)], in which both showed a similar inhibitory effect. MHB showed great promise as an application to the surface at 0.1% (wt/vol) to improve the stability and safety of the product through the inhibition of potential spoilage and toxigenic molds.

Inhibition of Listeria monocytogenes Growth in Cured Ready-to-Eat Meat Products by Use of Sodium Benzoate and Sodium Diacetate

2008 ◽  
Vol 71 (7) ◽  
pp. 1386-1392 ◽  
Author(s):  
D. L. SEMAN ◽  
S. C. QUICKERT ◽  
A. C. BORGER ◽  
J. D. MEYER
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Benzoate ◽  
Meat Products ◽  
Regression Method ◽  
Time To Failure ◽  
High Moisture ◽  
Current Standard ◽  
Sodium Diacetate ◽  
Main Effects ◽  
Central Composite

The effect of sodium benzoate (0.08 to 0.25%) in combination with different concentrations of sodium diacetate (0.05 to 0.15%) and NaCl (0.8 to 2%) and different finished product moisture (55 to 75%) on the growth of Listeria monocytogenes in ready-to-eat meat products was evaluated using a central composite design over 18 weeks of storage at 4°C. The effects of these factors on time to growth were analyzed using a time-to-failure regression method. All main effects were significant except product moisture, which was significant when included in the two- and three-way interactions (P < 0.05). Sodium benzoate was more effective (lengthening time to growth) when used with increasing concentrations of sodium diacetate and salt and decreasing finished product moisture. The model indicated that low-moisture products, e.g., bologna or wieners, could have time-to-growth values longer than 18 weeks if they were formulated with 0.1% sodium benzoate and 0.1% sodium diacetate. Time to growth in high-moisture products, e.g., ham or cured turkey breast at 75% moisture, was predicted to be much shorter for the same basic formulation (0.1% sodium benzoate and 0.1% sodium diacetate). Consequently, high-moisture ready-to-eat products in which sodium benzoate is limited to 0.1% (current standard for generally recognized as safe) may need additional ingredients to effectively inhibit growth of L. monocytogenes.

Survival of Listeria monocytogenes on the Surface of Egg Shells and During Frying of Whole and Scrambled Eggs

1992 ◽  
Vol 55 (11) ◽  
pp. 862-865 ◽  
Author(s):  
R. E. BRACKETT ◽  
L. R. BEUCHAT
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Period ◽  
High Population ◽  
Log10 Reduction ◽  
Internal Temperature ◽  
Shell Eggs ◽  
Wash Buffer ◽  
Tryptose Phosphate Broth ◽  
Egg Shells

Studies were done to determine the survival characteristics of Listeria monocytogenes on shell eggs and after cooking raw whole and scrambled eggs by frying. Samples were inoculated with low or high populations of a five-strain mixture of L. monocytogenes. Survival of the organism on shells of unbroken eggs was monitored over a 6-week storage period at 5 and 20°C. The presence of L. monocytogenes was determined by subjecting egg samples to primary enrichment in tryptose phosphate broth followed by plating the broth on Lee Modified Oxford agar. Enumeration was done by directly plating serially diluted wash buffer from shell eggs and diluted fried eggs directly on Lee Modified Oxford agar. Both low (102 CFU per egg) and high (104 CFU per egg) populations of L. monocytogenes on the surface of egg shells decreased to <10 CFU per egg after 6 d of storage at 5 and 20°C. Frying whole eggs “sunnyside up” until albumen was partially coagulated reduced both low (102 CFU/g) and high (105 CFU/g) populations of L. monocytogenes by only 0.4 log10 CFU/g. In contrast, frying one or three scrambled eggs to an internal temperature of 70–73°C reduced low (102 CFU/g) populations of L. monocytogenes to undetectable and <102 CFU/g, respectively. Frying three scrambled eggs containing high (105 CFU/g) populations caused a 3 log10 reduction. Frying one scrambled egg containing a high population resulted in <102 CFU/g. Both low (104 CFU/g) and high (107 CFU/g) populations of L. monocytogenes remained unchanged or decreased slightly when raw slightly beaten whole eggs were allowed to stand for up to 3 h at 20°C.

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