Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks

Gill, C.O.; Newton, K. G.

doi:10.1128/aem.43.2.284-288.1982

Cited by 58 publications

(36 citation statements)

References 22 publications

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“…For pork, greater differences were observed at the beginning of the storage, but the counts of Pseudomonas spp. rapidly converged to the TVC when the exponential growth phase started as has already been reported (Gill & Newton, 1982;Blickstad & Molin, 1983;Coates et al, 1995;Lebert et al, 2000Lebert et al, , 2005Olsson et al, 2003). Furthermore, significant (P < 0.05) high correlations were observed between the count of Pseudomonas spp.…”

Section: Resultssupporting

confidence: 77%

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

Bruckner

Albrecht

Petersen

et al. 2012

Int J of Food Sci Tech

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Summary In this study, the influence of fluctuations of the cold chain on the growth of Pseudomonas spp. on fresh pork and poultry and, therefore, their shelf life was evaluated. Thus, four storage trials were examined. In each trial, shelf life at the control scenario (4 °C, constant) was compared with shelf life at two dynamic scenarios including temperature shifts from 4 to 7 and to 15 °C, respectively. Overall, fresh pork and fresh poultry showed similar spoilage patterns at dynamic temperature conditions with remarkable reductions in the shelf life when short temperature upshifts occurred at the beginning of the storage. Reductions were up to 2 days (up to over 30%), although the storage time with an abusive temperature was <5% of the total storage time. As expected, scenarios with shifts to 15 °C led to higher shelf life reductions than scenarios with shifts to 7 °C for both meat types.

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Section: Resultssupporting

confidence: 77%

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

Bruckner

Albrecht

Petersen

et al. 2012

Int J of Food Sci Tech

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“…In agreement with the results of Gill and Newton (1982) and our previous study (Van Netten et al 1997), we found that the inhibitory effect on bacteria in meat appears to be due mainly to a decrease in pH. The pH value permitting growth of Salm.…”

Section: Discussionsupporting

confidence: 93%

The survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination

et al. 1998

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UI S I N 'T VE L D. 1998. Lactic acid decontamination (LAD) may adapt pathogens to lactic acid. Such organisms may have an increased resistance to acid and can contaminate meat after LAD. The survival and growth of acid adapted Campylobacter jejuni, Salmonella typhimurium. Escherichia coli O157 : H7 and Staphylococcus aureus inoculated on skin surface of still warm pork belly cuts 2 h after LAD was examined during chilled (4°C) storage and refrigeration abuse equivalent to 12·5°C. Lactic acid decontamination included dipping in 1, 2 or 5% lactic acid solutions at 55°C for 120 s. Lactic acid decontamination brought sharp reductions in meat surface pH, but these recovered with time after LAD at approximately 1-1·5 pH units below that of water-treated controls. A sharp decrease in the number of cfu of pathogens occurred on chilled 2-5% lactic acid treated pork belly cuts when the skin surface was less than pH 4·8-5·2. The reductions ranged from 0·1-0·3 log 10 cfu cm −2 for E. coli O157 : H7 to over 1·7-2·4 log 10 cfu cm −2 for Camp. jejuni, respectively. Increase in storage temperature from 4 to 12·5°C reduced delayed decrease in numbers of all pathogens except Camp. jejuni by a factor of two. Deaths in Camp. jejuni at 12·5°C slightly exceeded those at 4°C. After the initial sharp decline, the number of cfu of mesophilic pathogens decreased gradually at a rate similar to that on water-treated controls. Growth of all mesophilic pathogens except Camp. jejuni on 2-5% LAD meat occurred during storage at 12·5°C when the meat surface pH exceeded 4·8-5·2, and was slower than on water-treated controls. Low temperature and acid-adapted E. coli O157 : H7, Salm. typhimurium and Staph. aureus, and acid adapted Camp. jejuni that contaminate skin surface after hot 2-5% LAD, did not cause an increased health hazard, although microbiota and intrinsic parameters (lactic acid content, pH) were created that could advantage their survival and growth.

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“…Carrageenan-based, low-fat ground beef pattie treatments containing 2 or 3% potassium lactate (LCLZ & LCL3) had lower aerobic plate counts and psychrotrophic populations than either the all-beef patties (AB) or carrageenan-based patties with no lactate (LC). Gill and Newton (1982) indicated that the inhibitory effect of lactic acid on microbial growth in meat was the result of decreased pH. However, addition of the undissociated acids such as potassium or sodium lactate has little effect on pH as explained earlier.…”

Section: Microbial Growthmentioning

confidence: 78%

“…Lactic acid is well known for its ability to inhibit microbial growth. The inhibition of proteolytic microbial growth by lactic acid has been shown to be primarily the result of a decrease in pH (Gill and Newton, 1982). In recent years sodium and potassium lactates have been established as food ingredients for their enhancement of flavor and preservative properties.…”

Section: Introductionmentioning

confidence: 99%

Properties of Low‐Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage

Egbert¹,

Huffman²,

Bradford³

et al. 1992

Journal of Food Science

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Low-fat pattics containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based pattics) with 0, 1, 2 or 3% potassium lactate were compared to low-fat all-beef patties with no additives. Carragcenan-based patties had enhanced (PcO.05) scnsory properties (juiciness, tenderness, mealiness and beef flavor intcnsity) compared to all-beef patties. The bacterial populations of lowfat, carragcenan-based patties did not differ (PcO.05) from low-fat all-beef patties. Bacterial growth in low-fat, carrageenan-based patties was reduced through the use of 2 or 3% potassium lactate with no dclctcrious effects on the sensory properties of the low-fat, ground beef. However, low-fat, carrageenan-based patties underwent greater (PcO.5) discoloration and lipid oxidation during aerobic refrigerated storage than all-beef patties.

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Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks

Cited by 58 publications

References 22 publications

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

The survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination

Properties of Low‐Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage

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