Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

Stekelenburg, F.K.; Kant-Muermans, M.L.T.

doi:10.1016/s0168-1605(00)00521-3

Cited by 101 publications

(52 citation statements)

References 19 publications

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“…Somewhat surprising, however, was the selective survival of L. graminis among other LAB found in the treated samples. LD typically has an inhibitory activity against LAB such as L. sakei, and species of Carnobacterium and Weissella (17,36), but the selective survival of L. graminis among a complex microbiota has not previously been observed. L. sakei did show a Ͼ100-fold increase in relative abundance in the 3% LD treatment, but it was otherwise sparsely detected in the remaining treatments.…”

Section: Fig 11mentioning

confidence: 98%

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Benson

David

Gilbreth

et al. 2014

Appl Environ Microbiol

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bFresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16S rRNA gene amplicons. In the untreated system, microbial populations rose from 10 2 to 10 6 CFU/g within 15 days of storage at 4°C, peaking at nearly 10 8 CFU/g by day 30. Pyrosequencing revealed a complex community at day 0, with taxa belonging to the Bacilli, Gammaproteobacteria, Betaproteobacteria, Actinobacteria, Bacteroidetes, and Clostridia. During storage at 4°C, the untreated system displayed a complex succession, with species of Weissella and Leuconostoc that dominate the product at day 0 being displaced by species of Pseudomonas (P. lini and P. psychrophila) within 15 days. By day 30, a second wave of taxa (Lactobacillus graminis, Carnobacterium divergens, Buttiauxella brennerae, Yersinia mollaretti, and a taxon of Serratia) dominated the population, and this succession coincided with significant chemical changes in the matrix. Treatment with lactate-diacetate altered the dynamics dramatically, yielding a monophasic growth curve of a single species of Lactobacillus (L. graminis), followed by a uniform selective die-off of the majority of species in the population. Of the six species of Lactobacillus that were routinely detected, L. graminis became the dominant member in all samples, and its origins were traced to the spice blend used in the formulation.

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Section: Fig 11mentioning

confidence: 98%

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Benson

David

Gilbreth

et al. 2014

Appl Environ Microbiol

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“…Generally, studies have focused on the activity of the so dium salts (2-4, 9, 14, 17, 18,21,22,27,29,31, 34, 40), but several also consider potassium lactate or potassium lactate in combination with sodium diacetate (19,26,32,33). Most studies have considered the activity of organic acid salts in sausage products (e.g., bratwurst, frankfurters, saveloys), but others have studied their effectiveness in cooked ham (4,34). Mbandi and Shelef (21) considered the effectiveness in sterile uncooked comminuted beef emul sion.…”

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confidence: 99%

Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

Mellefont

Ross

2007

Journal of Food Protection

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Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate-sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (10 1 or 10 3 CPU g-I) and storage temperature (4 or g0C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., g0C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by l,OOO-fold after 20 days at goC and IO-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.Unlike most foodbome pathogens, Listeria monocyto genes can grow, albeit slowly, at refrigeration temperatures, in the presence of >5% salt, and in the absence of oxygen (37). Processed meats, including ham and pate, are often packaged under vacuum or modified atmospheres and stored under refrigeration to extend their shelf life, typically being 6 to 8 weeks or more. Although initial contamination with L. monocytogenes, when present, is usually low, i.e., <10 CPU g-l (15, 28), its potential for growth in ready to-eat meats that are eaten without further cooking prior to consumption is, prima facie, considerable. Moreover, it is well documented that L. monocytogenes can grow in many such products during refrigerated storage, and such foods have caused, or been strongly implicated in, outbreaks of foodbome listeriosis that have resulted in fatalities (6-8, 23, 25).L. monocytogenes present on raw ingredients can be killed reliably by the heat treatments routinely applied dur ing smallgoods processing. During slicing and packaging after processing, however, recontamination can occur (16,18,24,30,39). During the past decade, the food industry has implemented hygiene practices and technologies that have greatly reduced the prevalence of L. monocytogenes on ready-to-eat foods (20,28). Nevertheless, the ecology of the organism, particularly its ability to colonize food processing plants (38), still results in L. monocytogenes be ing detected, typically, in -1 to 5%, or more, of processed meat products (1, 5, 15, 20, 28, 41).One approach to minimize the risk of listeriosis is to

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“…Limit levels for TPC counts in 2% chitosan, 2% sodium lactate and 0.2% sodium diacetate applications were surpassed on the 24 th , 20 th and 20 th days, respectively. The chitosan, sodium lactate and sodium diacetate levels used in this study, similar to levels applied in previous studies (20,22,31,35) have been preferred. Sodium salts of the low molecular weight organic acids; such as acetic, lactic, and citric have been used to control microbial growth, improve sensory attributes and extend the shelf life of various foods.…”

Section: Discussionmentioning

confidence: 99%

The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets

Ceren¹,

Büyükyörük²

2017

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:This study aims to determine the shelf life of hot smoked and vacuum packed rainbow trout fillets after the application of chitosan, sodium lactate and sodium diacetate. In the study, control group, and rainbow trout fillet sample groups (average weight 100-120 g) each processed with 2% chitosan, 2% sodium lactate and 0.2% sodium diacetate. Each group containing 20 samples, were examined in plate count agar for total mesophilic and psychrophilic microorganisms. Total volatile basic nitrogen (TVB-N) and pH values were also determined. As a result, the shelf life of trout fillets was extended by the use of consumable additives used in the process, particularly chitosan.Keywords: Chitosan, rainbow trout, shelf life, sodium diacetate, sodium lactate. Sıcak dumanlanmış ve vakum paketlenmiş gökkuşağı alabalık filetolarına uygulanan kitosan, sodyum laktat ve sodyum diasetat'ın raf ömrüne olan etkisiÖzet: Bu çalışma, sıcak dumanlanmış ve vakum paketlenmiş gökkuşağı alabalık filetolarına uygulanan kitosan, sodyum laktat ve sodyum diasetat işlemlerinden sonra bu ürünlerin raf ömürlerini belirlemek amacıyla yapılmıştır. Çalışmada, kontrol grubuna ait 20 örnek ile 20'şer adet %2 kitosan, %2 sodyum laktat ve %0,2 sodyum diasetat ile işlem görmüş alabalık fileto örnekleri (ortalama 100-120g), toplam mezofilik ve psikrofilik canlılar için plate count agarda incelendi. Aynı zamanda toplam uçucu bazik azot (TVB-N) ve pH değerleri belirlendi. Sonuç olarak, başta kitosan olmak üzere uygulamada kullanılan tüketilebilir katkı maddeleri etkisi ile balık filetolarının raf ömürleri uzatılabilmiştir. Anahtar sözcükler: Gökkuşağı alabalığı, kitosan, raf ömrü, sodyum diasetat, sodyum laktat.

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Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

Cited by 101 publications

References 19 publications

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets

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