Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum

This study evaluated microbial growth in commercial frankfurters formulated with 1.8% sodium lactate (SL) singly or combined with 0.25% sodium diacetate (SDA), vacuum-packaged (VP) and stored at 4 °C and 12 °C. Standard frankfurters without SDA, containing 0.15% SL, served as controls (CN). Lactic acid bacteria (LAB) were the exclusive spoilers in all treatments at both storage temperatures. However, compared to the CN and SL treatments, SL + SDA delayed growth of LAB by an average of 5.1 and 3.1 log units, and 3.0 and 2.0 log units, respectively, after 30 and 60 days at 4 °C. On day 90, the SL + SDA frankfurters were unspoiled whereas the SL and CN frankfurters had spoiled on day 60 and day 30 to 60, respectively. At 12 °C, LAB growth was similar in all treatments after day 15, but strong defects developed in the CN and SL frankfurters only. Differential spoilage patterns were associated with a major reversal of the LAB biota from gas- and slime-producing Leuconostoc mesenteroides and Leuconostoc carnosum in the CN and SL frankfurters to Lactobacillus sakei/curvatus in the SL + SDA frankfurters. Thus, SL + SDA extends the retail shelf life of VP frankfurters by delaying total LAB growth and selecting for lactobacilli with a milder cured meat spoilage potential than leuconostocs, particularly under refrigeration.

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C

ABSTRACTAll-pork mortadella, an Italian-style deli meat, was produced by a local artisanal meat producer with or without 1.0 or 1.5% liquid buffered vinegar (LBV), 0.4, 0.6, or 1.0% dry buffered vinegar (DBV), or a 2.5% blend of potassium lactate and sodium diacetate (KLac). In each of three trials, mortadella was sliced (ca. 1.5 cm thick, ca. 30 g) and surface inoculated with 250 μL per side of a five-strain mixture of Listeria monocytogenes (ca. 3.8 log CFU per slice). The packages were vacuum sealed and then stored at 4 or 12°C. In the absence of antimicrobials, L. monocytogenes levels increased by ca. 2.6 and 6.0 log CFU per slice after up to 120 or 28 days at 4 or 12°C, respectively. With inclusion of 1.0 or 1.5% LBV, 1.0% DBV, or 2.5% KLac as ingredients, pathogen levels decreased by ca. 0.3 to 0.7 log CFU per slice after 120 days at 4°C, whereas with inclusion of 0.4 or 0.6% DBV, L. monocytogenes levels increased by ca. 1.2 and 0.8 log CFU per slice, respectively. After 28 days at 12°C, inclusion of 2.5% KLac, 1.0 or 1.5% LBV, or 0.4 or 0.6% DBV resulted in a ca. 1.4- to 5.7-log increase in L. monocytogenes levels. When 1.0% DBV was included in the formulation, pathogen levels remained unchanged after 28 days at 12°C. However, product quality was lessened at this abusive storage temperature (12°C) for all treatments by the end of storage. Thus, inclusion of LBV or DBV, as clean-label ingredients, in mortadella is equally effective as KLac for controlling L. monocytogenes during storage at 4°C without adversely affecting product quality.

Optimization of Ensilage Total Mixed Fiber (TMF) with Additive and Incubation Periods Differences

This study aims to evaluate the effect of different types of additives and incubation periods for optimization of Total Mixed Fiber (TMF) silage. The method used in this study is randomized experimental design. The factorial pattern consists of 2 factors : additive type and incubation time. The treatment consists of Factor A type of additive: A1 = TMF ensilage with 7g sodium diacetate (SDA) / kg TMF A2 = TMF ensilage with 10x105 cfu lactic acid bacteria / kg TMF. Factor B incubation time B1 = ensilage with 21 days incubation time, B2 = ensilage with 30 days incubation time and B3 = ensiles with 45 days incubation time. The parameters measured are evaluation of nutritional value based on proximate analysis and Van soest. The result of this research indicates that there is an interaction between the types of additives and the duration of incubation in the ensilage optimization of total mixed fiber (TMF). In this study, it is found that the use of sodium diacetate gives the best results in the optimization of TMF silage until the incubation time of 45 days. The contents of TMF silage nutritional value with sodium diacetate (SDA) 7g/kg TMF as additive and 45 days incubation time are 83.79% dry matter, 86.62% organic matter, 12.65% crude protein, 17% crude fiber, 8.07% crude fat, 68.65% NDF, 58.78% ADF, 56% cellulose 34, 9.87% hemicellulose and 7.56% lignin

Effect of dietary sodium diacetate on growth performance, carcass characteristics, meat quality, intestinal pH and Escherichia coli of broilers

This research report investigated the influences of diet supplemented with sodium diacetate (SD) on growth performance, carcass characteristics, meat quality, and intestinal pH and Escherichia coli count of broilers. A total of 240 1-day-old Arbor Acres chicks were randomly allocated into four groups fed with basal diets containing 0% (Control group), 0.01%, 0.03%, and 0.05% SD. At 42 days of age, the final weight, bodyweight gain, pre-evisceration weight, eviscerated weight, and breast muscle weight were increased in the 0.05% SD group compared with the Control group (P < 0.05). The 0.05% SD group also showed an increased water-holding capacity in the breast and thigh meat (P < 0.05). However, this group also showed a decrease in the lightness value of thigh meat (P < 0.05). There was a tendency towards a decrease in pH values of duodenum, jejunum, ileum, and appendix with the increase in SD supplementation (0.01–0.05%). Broilers in the 0.05% SD group had a lower pH in the jejunum than those in the Control group (P < 0.05). SD supplementation in diets decreased the E. coli count in the small and large intestines (P < 0.05). This study suggests that SD supplementation in diets provides a nutritional strategy to improve growth performance, carcass characteristics, meat quality, and intestinal health of broilers.

Comparative toxic effects of butylparaben sodium, sodium diacetate and potassium sorbate toDunaliella tertiolectaand HL7702 cells

The aim of this study is to further evaluate the toxicities of Butylparaben sodium (BP), sodium diacetate (SDA) and potassium sorbate (PS) using microalgae cells, and a comparison is made with their mammalian cell cytotoxicities.