Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Abstract

This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2 4 ). Four independent factors consisted of nisin (12.5-25 ppm), nitrite (100-200 ppm) and organic acid salts (1.55-3.1 %) and the mixture of Chinese cinnamon and Cinnamon bark Essential Oils (EOs) (0.025-0.05 %). Based on the analysis, utilization of low (0.025 %) or high concentration (0.05 %) of EOs in combination with low concentration of nitrite (100 ppm), organic acid salts (1.55 %), and nisin (12.5 ppm) could reduce respectively 1.5 or 2.6 log CFU/g of L. monocytogenes in sausage at day 7 of storage as compared to the control. A predictive equation was created to predict the growth of L. monocytogenes in sausage. The sensory evaluation was then performed on selected optimized formulations in cooked meat (both pork and beef sausages) with a trained jury consisting of 35 individuals, demonstrated the selected antimicrobial formulations were organoleptically acceptable. The results revealed an important role of hurdle technology to control L. monocytogenes in meat product.

An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products

“…Meat and meat products are characterized by pH, water activity, and the level of nutrients that cause the easy growth of microorganisms during their storage [ 19 ]. Sulfites and nitrites are two common additives used in the food industry for meat preservation and to avoid the growth of foodborne pathogens [ 20 , 21 ]. However, in recent years, some studies have been focused on the substitution of these additives by acid salts or natural products without considering safety [ 1 , 4 , 20 ].…”

“…Sulfites and nitrites are two common additives used in the food industry for meat preservation and to avoid the growth of foodborne pathogens [ 20 , 21 ]. However, in recent years, some studies have been focused on the substitution of these additives by acid salts or natural products without considering safety [ 1 , 4 , 20 ]. Thus, in this study, the effectiveness of a sodium acetate product alone and in combination with chitosan was compared with sodium nitrite and sodium sulfite to prevent the growth of S. enterica and L. monocytogenes strains both in vitro and in a food model.…”

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

“…Finally, it is quite important to mention that the combination of more than two antimicrobials is also possible to achieve preservative efficacy of tested meat systems by either synergistic or additive effects and therefore ensure both safety and quality of meat products. In this context, Ghabraie et al [99] tested the antilisterial effects of antibacterial formulations containing organic acid salts, essential oils, nisin, and nitrite combined at different concentrations in fresh beef and fresh pork sausages. e results demonstrated that the formulation A (mixed organic acid salts: sodium acetate and potassium lactate at 1.55% (w/w)) + mixed Chinese cinnamon and cinnamon bark essential oils (EO) at 0.05% (v/w) + nisin at 12.5 ppm + nitrite at 100 ppm) and formulation B (mixed organic acid salts (1.55%, w/ w) + mixed EOs (0.025%, v/w) + nisin (12.5 ppm) + nitrite (100 ppm)) remarkably (P < 0.05) reduced L. monocytogenes numbers.…”

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

“…Listeria monocytogenes is psychrotrophic and commonly associated with RTE meat products, which are generally refrigerated for extended periods. 1 Although human listeriosis caused by L. monocytogenes is infrequent, it has high hospitalization and mortality rates, and it is particularly dangerous for pregnant women and older people. 2 The ripening process of dry-cured ham generally eliminates L. monocytogenes from the raw materials during manufacturing because of the reduction in water activity (a w ).…”

“…Current lifestyles and consumer demands have led to the increased production of ready‐to‐eat (RTE) foods such as dry‐cured ham. Listeria monocytogenes is psychrotrophic and commonly associated with RTE meat products, which are generally refrigerated for extended periods 1 . Although human listeriosis caused by L. monocytogenes is infrequent, it has high hospitalization and mortality rates, and it is particularly dangerous for pregnant women and older people 2 …”