scholarly journals Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products.

1997 ◽  
Vol 13 (4) ◽  
pp. 159-164 ◽  
Author(s):  
Takashi SAMESHIM ◽  
Kazuko TAKESHITA ◽  
Tameo MIKI ◽  
Keizo ARIHARA ◽  
Makoto ITOH ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Sodium Lactate ◽  
Spoilage Bacteria ◽  
Cured Meat

scholarly journals Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

2015 ◽  
Vol 36 (6) ◽  
pp. 3681
Author(s):  
Cleonice Mendes Pereira Sarmento ◽  
Eliane Colla ◽  
Cristiane Canan ◽  
Francieli Dalcanton ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Culture Medium ◽  
Food Additives ◽  
Meat Products ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Pork Sausages

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

Molecular characterization and recuperation of bacteriocins produced by lactic acid bacteria isolated from dry cured-meat products

2007 ◽  
Vol 131 (2) ◽  
pp. S235
Author(s):  
Rebeca Miñambres ◽  
Alejandro Rodrigo ◽  
Mercedes Villa-Carvajal ◽  
José García-Reverter ◽  
David Tomás
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Characterization ◽  
Meat Products ◽  
Cured Meat

Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract–Based Substrate

2002 ◽  
Vol 65 (6) ◽  
pp. 988-992 ◽  
Author(s):  
MARÍA J. SOSA ◽  
JUAN J. CÓRDOBA ◽  
CARMEN DÍAZ ◽  
MAR RODRÍGUEZ ◽  
ELENA BERMÚDEZ ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Growth Rate ◽  
Marked Effect ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Meat Extract ◽  
Dry Cured Ham ◽  
Wide Range ◽  
Cured Meat ◽  
Penicillium Commune

Penicillium commune, a mold frequently found on dry-cured meat products, is able to synthesize the mycotoxin cyclopiazonic acid (CPA). To evaluate the hazard due to CPA on such foods, the ability of P. commune to grow and produce CPA at water activities (aw) in the range of 0.99 to 0.90 with a meat extract–based medium from 12 to 30°C was determined. CPA was quantified by high-pressure liquid chromatography and mass spectrometry. P. commune was able to grow at every aw and temperature tested. The optimal environmental conditions for growth were 20 to 25°C, at 0.97 to 0.96 aw, but the highest amount of CPA was produced at 30°C, 0.96 aw. No direct correlation between growth rate and CPA production was assessed. Temperature seems to be the most important factor influencing CPA production. However, there was an interaction between temperature and aw that significantly (P < 0.001) affected growth and CPA production. An aw of 0.90 had a marked effect, depressing growth and CPA production. Meat extract–based medium proved to be an appropriate substrate for CPA biosynthesis by P. commune under a wide range of conditions.

Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica

1984 ◽  
Vol 47 (5) ◽  
pp. 354-358 ◽  
Author(s):  
M. RACCACH ◽  
E. C. HENNINGSEN
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Yersinia Enterocolitica ◽  
Sodium Nitrite ◽  
Pediococcus Acidilactici ◽  
White Pepper ◽  
Inhibition Of Growth ◽  
Cured Meat

Growth of Yersinia enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat at 35°C was controlled (inhibition of 3.9 to 4.0 log10 CFU/g) by each one of the lactic acid bacteria (LAB) Pediococcus pentosaceus, Pediococcus acidilactici and Lactobacillus plantarum. The pH of the meat was reduced by LAB to 4.9 to 5.1. At 27°C, growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat was almost totally controlled with or without LAB. This inhibition of growth was observed with populations of Y. enterocolitica up to 106 CFU/g of meat. In plain meat (devoid of any additive) at 27°C, LAB inhibited (by 1.9 to 2.7 log10 CFU/g) the growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g). No change in pH of the meat was observed. Sodium chloride (3.0%) and sodium nitrite (156 mg/kg) were also observed to play an important role in the inhibition (2.3 to 3.6 log10 CFU/g) of growth of Y. enterocolitica 0:3 and 0:8. Sodium nitrite (156 mg/kg), at a concentration about 200 times lower than that of sodium chloride (3.0%), was as efficient an inhibitor to Y. enterocolitica as sodium chloride. Dextrose was slightly inhibitory to Y. enterocolitica 0:3 only. Spices, garlic powder and white pepper did not control the growth of either serotype of Y. enterocolitica. A temperature of 27°C in combination with either curing salts or LAB played an important role in controlling the growth of Y. enterocolitica in meat thus contributing to the safety of the product.

scholarly journals Media for Detecting Lactic Acid Spoilage Bacteria Isolated from Cured Cooked Meat Products

2012 ◽  
Vol 59 (8) ◽  
pp. 378-386
Author(s):  
Naoko Kamisaki-Horikoshi ◽  
Yukio Okada ◽  
Kazuko Takeshita ◽  
Takashi Sameshima ◽  
Keizo Arihara
Keyword(s):  
Lactic Acid ◽  
Meat Products ◽  
Spoilage Bacteria ◽  
Cooked Meat ◽  
Cooked Meat Products

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

2015 ◽  
Vol 78 (5) ◽  
pp. 946-953 ◽  
Author(s):  
AMANDA M. KING ◽  
KATHLEEN A. GLASS ◽  
ANDREW L. MILKOWSKI ◽  
JEFFREY J. SINDELAR
Keyword(s):  
Antimicrobial Activity ◽  
Organic Acids ◽  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Fruit Extract ◽  
Tropical Fruit ◽  
Natural Sources ◽  
Cured Meat ◽  
Antimicrobial Treatments

Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar–vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar–vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ~1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C†

1995 ◽  
Vol 58 (11) ◽  
pp. 1227-1233 ◽  
Author(s):  
CHIA-CHERNG HUANG ◽  
CHIN-WEN LIN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Spoilage Bacteria ◽  
Initial Storage

To develop the utilization of lactic acid bacteria in Chinese-style sausage, Lactobacillus plantarum and a commercial culture (DS-66) were used as a starter cultures for manufacturing Chinese-style sausage. The products were vacuum packaged and stored at 3 or 25°C. The results showed that the pH value and residual sodium nitrite of the sausage significantly declined as storage time increased (P< 0.05). However, the thiobarbituric acid (TBA) and volatile base nitrogen (VBN) values gradually increased as storage progressed. Lactic acid bacteria propagation increased rapidly during the initial storage time and then decreased slightly after 4 weeks of storage. The sausage inoculated with one of the starter cultures had a lower pH value and could suppress the TBA and VBN values, dissipating residual sodium nitrite, and could inhibit spoilage bacteria during the storage time.

scholarly journals Nitrates and Nitrites in meat products

2018 ◽  
Vol 66 (3) ◽  
pp. 127 ◽  
Author(s):  
M. GOVARI (Μ. ΓΚΟΒΑΡΗ) ◽  
A. PEXARA (Α. ΠΕΞΑΡΑ)
Keyword(s):  
Food Additives ◽  
Meat Products ◽  
Toxin Production ◽  
Potassium Nitrate ◽  
Nitroso Compounds ◽  
International Agency ◽  
Legal Limits ◽  
Spoilage Bacteria ◽  
Cured Meat ◽  
Commission Regulation

Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products. Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

2013 ◽  
Vol 76 (8) ◽  
pp. 1366-1376 ◽  
Author(s):  
LINDSEY M. McDONNELL ◽  
KATHLEEN A. GLASS ◽  
JEFFREY J. SINDELAR
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Nitrite ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Sodium Lactate ◽  
Powder Blend ◽  
Staphylococcus Carnosus ◽  
Poultry Products ◽  
Roast Beef ◽  
Delayed Growth

The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5% vinegar–lemon–cherry powder blend, 2.5% buffered vinegar, and 3.0% cultured sugar–vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8% sodium lactate–diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate–diacetate was delayed until week 6. Compared with the control, the addition of either vinegar–lemon–cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar–vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.

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