Evaluation of lactic acid and sodium metasilicate against pathogens of concern on fresh beef, pork, and deli meats

DeGeer, S.L.; Wang, L.; Singh, Manpreet; Bilgili, S. F.; Bratcher, Christy L.

doi:10.1016/j.meatsci.2014.09.126

Cited by 1 publication

(1 citation statement)

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“…However, the heating sterilization at high temperature (121–135 °C) and high pressure can negatively affect flavor, color, and quality due to protein deformation and nutrient breakdown of food [ 8 ]. Lactic acid (LA) is a natural organic acid that has long been designated by the U.S. Food and Drug Administration as a safe product “Generally Recognized As Safe” (GRAS) for meat products, and it has no limit in the acceptable daily intake for humans [ 9 ]. The scientists studied the effect of heat treatment intensity on the ability of citric acid or LA to prevent the viability of Bacillus coagulans spores after storage, and they found that organic acid could enhance the ability to inactivate B. coagulans spores by heat treatment [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid

Lin

Bian

Sun

et al. 2022

Foods

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Clostridium perfringens is a major pathogen causing foodborne illnesses. In this experiment, the inactivation effects of heat and lactic acid (LA) treatments on C. perfringens spores was investigated. Heat treatment (80 °C, 90 °C and 100 °C), LA (0.5% and 1%), and combined LA and heat treatments for 30 and 60 min were performed. Residual spore counts showed that the count of C. perfringens spores was below the detection limit within 30 min of treatment with 1% LA and heat treatment at 90 °C. Scanning electron microscopy and confocal scanning laser microscopy results showed that the surface morphology of the spores was severely disrupted by the co-treatment. The particle size of the spores was reduced to 202 nm and the zeta potential to −3.66 mv. The inner core of the spores was disrupted and the co-treatment resulted in the release of 77% of the nuclear contents 2,6-pyridinedicarboxylic acid. In addition, the hydrophobicity of spores was as low as 11% after co-treatment with LA relative to the control, indicating that the outer layer of spores was severely disrupted. Thus, synergistic heating and LA treatment were effective in inactivating C. perfringens spores.

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Section: Introductionmentioning

confidence: 99%