Evaluation of Sodium Diacetate and ALTA™ 2341 on Viability of Listeria monocytogenes in Turkey Slurries

Abstract

The antilisterial activity of sodium diacetate and a commercial shelf-life extender (ALTA™ 2341) were monitored at 25°C in slurries prepared with turkey breast meat. In slurries prepared without either ingredient, populations of Listeria monocytogenes increased about 5-log10 units in 7 d. The addition of 0.3% diacetate extended the generation time (7 h) compared to the control (no food additives; 1.7 h), whereas 0.5% inhibited the pathogen somewhat (0.4-log10 unit decrease in 7 d compared to the control). Slurries containing ALTA (0.25, 0.5, or 0.75%) and 0.3% diacetate extended the lag phase of L. monocytogenes to a greater extent than slurries with 0.3% diacetate alone. In contrast, 0.5% diacetate in combination with all three levels of ALTA tested was listericidal (ca. 2-log10 unit decrease after 7 d compared to the control). These data confirm the efficacy of diacetate for inhibiting L. monocytogenes in turkey meat and indicate that multiple barriers such as diacetate with ALTA may further lessen the likelihood of food-related listeriosis.

Effects of Sodium Lactate, Sodium Acetate and Sodium Diacetate on Microbiological Quality of Vacuum‐packed Beef During Refrigerated Storage

“…Salts of organic acids such as sodium lactate (SL) or potassium lactate (KL) and sodium diacetate (SDA) are extensively used in meat and poultry products to enhance their microbiological safety. In previous studies, various salts of lactic, acetic or other organic acids have demonstrated antimicrobial activity (Shelef and Yang 1991;Weaver and Shelef 1992;Harmayani et al 1993;Schlyter et al 1993;Shelef and Addala 1993;Ovist et al 1994;Wederquist et al 1994;Buncic et al 1995;Blom et al 1997;Bedie et al 2001;Mbandi and Shelef 2001;Glass et al 2002;Mbandi and Shelef 2002;Samelis et al 2002;Seman et al 2002;Barmpalia et al 2005). In most of these studies, SL (2.0, 2.5 and 4.0%) and SDA (0.2, 0.3 and 0.5%) were found to be antimicrobial agents.…”

“…In previous studies, various salts of lactic, acetic or other organic acids have demonstrated antimicrobial activity (Shelef and Yang 1991; Weaver and Shelef 1992; Harmayani et al. 1993; Schlyter et al. 1993; Shelef and Addala 1993; Ovist et al.…”

Efecto de distintos antimicrobianos sobre el crecimiento de Listeria monocytogenes

“…Por otro lado, según los resultados obtenidos en nuestro estudio, el diacetato presenta un efecto inhibitorio sobre el crecimiento de L. monocytogenes, confirmando estos resultados otros estudios previos (Schlyter et al, 1993;Blom et al, 1997;Marcos 2007). Así se encon-…”

Lactic acid bacteria (LAB) as antimicrobials in food products

“…It also has some effectiveness against certain Gram-negative spoilage organisms and pathogens such as E. coli, Pseudomonas aeruginosa, and Salmonella Typhimurium (Martin-Visscher, Yoganathan, Sit, Lohans, & Vederas, 2011). Schlyter, Degnan, Loeffelholz, Glass, and Luchansky (1993) postulated that Alta 2341 is pediocin AcH, a fermentation by-product of P. acidilactici. monocytogenes, E. coli O157:H7, and Salmonella Enteritidis, in culture media and in liquid foods, such as orange juice and liquid egg white (Jin & Zhang, 2008).…”