Bacteriostatic Action of Nitrates

Tarr, H. L. A.

doi:10.1038/147417b0

Cited by 57 publications

(22 citation statements)

References 5 publications

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“…). The growth inhibitory action of nitrite on several species of bacteria increased at acidic pH when tested in nutrient broth and fish digest broth (Tarr ). At pH values below 4·5–5·0, the effect of nitrite becomes bactericidal for E. coli O157 (Buchanan and Bagi ; Casey and Condon ).…”

Section: Resultsmentioning

confidence: 99%

Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994

Alba¹,

Bravo²,

Médina³

et al. 2013

Lett Appl Microbiol

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Significance and Impact of the Study: High hydrostatic pressure (HHP) is an effective nonthermal food preservation technology that can be used to increase food safety and shelf life with minimal changes in food quality. Various antimicrobial agents including bacteriocins, lysozyme, chitosan, lactoperoxidase and essential oils have been tested in combination with HHP to enhance the effect of mild-pressure treatments. This is the first report of a synergistic bactericidal effect of high pressure and acidified nitrite. A better understanding of combined preservation processes and synergistic effects will help ensure the safety of processed foods. AbstractThe bactericidal effect of acidified sodium nitrite alone or when combined with high hydrostatic pressure (HHP) treatment was examined with Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994. A powerful synergistic effect of HHP plus nitrite was observed at pH 4Á0, but not at higher pH values. Escherichia coli hmpA and norV mutants lacking defences against nitrosative stress were more sensitive to pressure combined with acidified sodium nitrite than the wild-type strain, suggesting an involvement of nitric oxide in the bactericidal effect.

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Section: Resultsmentioning

confidence: 99%

Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994

Alba¹,

Bravo²,

Médina³

et al. 2013

Lett Appl Microbiol

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show abstract

“…Over 50 years ago, nitrites (NO − 2 ) were shown to limit bacterial spoilage of meats (131). The bacteriostatic properties of nitrites were acid dependent, reflecting the formation of nitrous acid (HNO 2 ), which dismutates to NO (131,132,149). Numerous bacteria and at least one protozoan proved sensitive to acidified NaNO 2 ( Table 2).…”

Section: Antimicrobial Action Of Exogenous Nomentioning

confidence: 99%

Nitric Oxide and Macrophage Function

MacMicking

Xie

Nathan

1997

Annu. Rev. Immunol.

3,756

2,745

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At the interface between the innate and adaptive immune systems lies the high-output isoform of nitric oxide synthase (NOS2 or iNOS). This remarkable molecular machine requires at least 17 binding reactions to assemble a functional dimer. Sustained catalysis results from the ability of NOS2 to attach calmodulin without dependence on elevated Ca2+. Expression of NOS2 in macrophages is controlled by cytokines and microbial products, primarily by transcriptional induction. NOS2 has been documented in macrophages from human, horse, cow, goat, sheep, rat, mouse, and chicken. Human NOS2 is most readily observed in monocytes or macrophages from patients with infectious or inflammatory diseases. Sustained production of NO endows macrophages with cytostatic or cytotoxic activity against viruses, bacteria, fungi, protozoa, helminths, and tumor cells. The antimicrobial and cytotoxic actions of NO are enhanced by other macrophage products such as acid, glutathione, cysteine, hydrogen peroxide, or superoxide. Although the high-output NO pathway probably evolved to protect the host from infection, suppressive effects on lymphocyte proliferation and damage to other normal host cells confer upon NOS2 the same protective/destructive duality inherent in every other major component of the immune response.

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“…When initial pH deviates from that favoring optimal growth, a^ tolerances also shift to higher levels and the lag phase becomes extended (72). The reduction of pH has a strong effect on the bacteriostatic action of sodium nitrite (73,74).…”

Section: Phmentioning

confidence: 99%

Fermented sausages

Roca¹,

Incze

1990

Food Reviews International

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The fermentation processing of raw sausages controlled by metabolic activity of added microorganisms (starter cultures) has been known for several decades and is widespread in countries with developed meat industries. Its success is due to several factors, like rapid turnover, pleasant aroma and taste, and good safety record, to name just a few. The basic process is the bacterial breakdown of added carbohydrate, mostly dextrose and/or sucrose or any other mono-or disaccharides, as a result of which lactic acid is formed. In the presence of lactic acid the pH drops to a value close to the isoelectric point of muscle protein, in this way reducing water-holding capacity and making rapid drying possible. By doing so, growth of undesirable microorganisms is inhibited, salmonellae and staphylococci being most important in this respect, and firm consistency is formed in a very short time. In addition to these basic processes other biochemical changes also take place, of which changes in Ncompounds and in lipids seem to be important in formation of aroma 91

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Bacteriostatic Action of Nitrates

Cited by 57 publications

References 5 publications

Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994

Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994

Nitric Oxide and Macrophage Function

Fermented sausages

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