Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems

Abstract

Effect of potassium lactate (PL) and sodium diacetate (SD) combinations at varying levels were evaluated in low (5%) and high (20%) fat chicken and turkey hotdog model systems. All the samples were surface inoculated with Listeria monocytogenes (approximately 4.6 log cfu/g), vacuum packed and stored at 4 o C for 28 days to determine the effective combination of PL and SD and the effect of fat content on the growth inhibition of L. monocytogenes. In chicken hotdog samples, maximum growth inhibitions (3.4 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.15% SD. In turkey hotdog samples, maximum growth inhibitions (3.3 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.2% SD. Effective combination levels determined in low and high fat chicken were 3.0% PL and 0.15% SD, whereas in low and high fat turkey, the effective levels were 3.0% PL and 0.20% SD. Overall, fat content had significant effect (P < 0.05) on growth inhibition as indicated by higher inhibitions in low fat chicken and turkey hotdogs than high fat samples. These results demonstrate that commercial usage levels of PL (2.0%) and SD (0.15%) alone are not sufficient to control L. monocytogenes in case of pathogen contamination.

Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses

“…Therefore, the development of HACCP plans required plants to locate possible points of contamination or locations that could have compromised the safety of a food product. Since then, more interventions and combinations have been examined that may offer further synergistic potential in chicken meat products (Milillo and Ricke, 2010;Milillo et al, 2011;Ravichandran et al, 2011;Perumalla et al, 2012). Clouser et al (1995) identified evisceration equipment, chill water, and personnel as potential microbial crosscontamination sources during first processing, and Whyte et al (2004) also found significant contamination occurring during typical processing procedures.…”

The Antibacterial Activity of Barberry Root and Fennel Seed Extracts Individually and in Combination with Nisin and Sodium Diacetate Against Escherichia coli O157:H7

“…Sodium diacetate is a natural food preservative with the trade name Alvita that is permitted as a food additive by Food and Drug Administration and WHO and no poisonous effect is reported with its permitted values. Sodium diacetate is usually added to food products and uses as a growth inhibitor for molds (14). Escherichia coli are considered a poisonous factor in most foods.…”

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

“…It is approved and widely used in more than 50 countries (Abdollahzadeh et al 2014). Potassium lactate (PL) and sodium acetate (SA) are also widely used as food preservatives as they are recognized as safe (GRAS) (Perumalla et al 2012). Nitrate (NO 3 − ) has been used since 19th century as a food preservative, especially for meat and meat products.…”