Inhibition of Listeria monocytogenes by Sodium Diacetate and Sodium Lactate on Wieners and Cooked Bratwurst

Glass, Kathleen A.; Granberg, Dawn A.; Smith, Angelique L.; McNamara, Ann; Hardin, Margaret D.; Mattias, Jane; Ladwig, K.M.; Johnson, Eric A.

doi:10.4315/0362-028x-65.1.116

Cited by 108 publications

(65 citation statements)

References 23 publications

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“…Salts of organic acid have also been suggested to have antimicrobial effects by causing hyper-acidification via proton donation at the plasma membrane interface of the microorganism and intracellular cytosolic acidification, an excess of which can disrupt the H + -ATPase enzyme required for ATP synthesis 24,28 . Furthermore, the growthdelaying effect of lactate on L. monocytogenes in food products or microbiological growth media has also been reported by [30][31][32][33] . Gram-positive bacteria are more sensitive towards lactate than Gram-negative bacteria 34 .…”

Section: Susceptibility Testmentioning

confidence: 81%

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Suksathit¹,

Tangwatcharin²

2013

ScienceAsia

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The objective of this study was to investigate the in vitro activities of sodium diacetate (SD), sodium citrate (SC), or sodium lactate (SL) in combination with lauric arginate (LAE) against Listeria monocytogenes and Salmonella Rissen. Bacteria isolated from a pig carcass were used to determine the minimum inhibitory and bactericidal concentrations (MIC and MBC), fractional bactericidal concentration index (FBCI), time-kill method, as well as to perform scanning and transmission electron microscopy characterizations. For L. monocytogenes, the MBC of SD, SC, LAE and SL were 62.5, 62.5, 0.032 mg/ml, and 8.4% (v/v), respectively. As for S. Rissen, the MBC of SD and LAE were 62.5 and 0.032 mg/ml, respectively. The effects of SD, SC, and SL in combination with LAE were synergistic against both bacteria, exhibiting FBCIs of 0.19, 0.50, and 0.50, respectively, for L. monocytogenes and 0.19, 0.50 and 0.50, respectively, for S. Rissen. In time-kill studies, all salts of organic acids plus LAE combinations added at their MBC produced a bactericidal effect that was dependent on the type of bacteria and antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of both bacteria. Furthermore, SC and SL alone were not active in killing S. Rissen. The present investigation revealed that salts of organic acid in combination with LAE are potentially antilisterial and anti-salmonella agents, which can be applied to meat products.

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Section: Susceptibility Testmentioning

confidence: 81%

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Suksathit¹,

Tangwatcharin²

2013

ScienceAsia

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“…While extensive research has examined the effects of lactate, acetate, and sorbate on the viability of pathogens such as Listeria monocytogenes and Salmonella spp. during refrigerated storage of vacuum-packed meat products dipped or sprayed with these chemicals Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life (MBANDI;SHELEP, 2001;GLASS et al, 2002;NUNEZ DE GONZALEZ et al, 2004), little is known about the antimicrobial effects of organic salts on spoilage bacterial growth when these salts are incorporated in meat product formulations. Devlieghere et al (2000) suggested that storage temperature, water activity, and sodium lactate percentage may influence L. plantarum growth on stored meat.…”

Section: Introductionmentioning

confidence: 99%

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

Sarmento¹,

Colla²,

Canan³

et al. 2015

Sem. Ci. Agr.

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The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p≤0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w -1 ) and 2.4-3.5% sodium chloride (w w -1 ), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product's shelf life. Key words: Fractional factorial desing, Lactobacillus plantarum, sausage, sodium chloride, sodium lactate, sodium polyphosphate ResumoO rápido crescimento de bactérias láticas (BAL) em carnes e produtos cárneos leva a deterioração, reduzindo sua vida útil. Embora os aditivos alimentares sejam conhecidos por diminuir o crescimento de BAL, este efeito não tem sido avaliado especificamente. Neste trabalho, foi realizada uma análise detalhada dos efeitos do cloreto de sódio, polifosfato de sódio, lactato de sódio, nitrito/nitrato de sódio e alho no crescimento de Lactobacillus plantarum, em meio de cultura. Os resultados foram utilizados para desenvolver e testar experimentalmente formulações de produtos cárneos. Inicialmente, o efeito

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“…The addition of lactate and diacetate salts to product formulations has been successful in controlling the growth of LM during product shelf life (7,11); however, the effects of these two food grade chemicals, which are generally recognized as safe and can be used together, on the heat resistance of LM have not been well studied, especially at postprocessing pasteurization temperatures. Sodium lactate (0 to 4.8%) in minced beef reduced LM heat resistance (12), but an increase in heat resistance was seen in poultry meat (14) and ground beef (8) at the same concentrations.…”

mentioning

confidence: 99%

A Predictive Model To Describe the Effects of Temperature, Sodium Lactate, and Sodium Diacetate on the Inactivation of a Serotype 4b Strain of Listeria monocytogenes in a Frankfurter Slurry

Schultze

Linton

Cousin

et al. 2006

Journal of Food Protection

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A modified Gompertz equation was used to model the effects of temperature (55, 60, and 65ЊC), sodium lactate (0, 2.4, and 4.8%), and sodium diacetate (0, 0.125, and 0.25%) on inactivation of Listeria monocytogenes strain MFS 102 (serotype 4b) in frankfurter slurry. The effects of these factors were determined on the shouldering region (parameter A), maximum death rate (parameter B), and tailing region (parameter C) of microbial inactivation curves. Increased temperature or sodium diacetate concentrations increased the death rate, whereas increased sodium lactate concentrations decreased heat resistance. Complex two-way interactive effects were also observed. As both temperature and sodium lactate increased, the death rate decreased; however, as temperature and sodium diacetate increased, the death rate increased. The effect of the interaction between sodium lactate and sodium diacetate on the maximum death rate varied with temperature. Increases in both acidulants at temperatures above 56.7ЊC decreased the death rate, whereas at temperatures below 56.7ЊC, increases in both acidulants increased the death rate. To test for significant differences between treatments, D-values were calculated and compared. This comparison revealed that, in general, sodium lactate increased heat resistance and sodium diacetate decreased heat resistance of L. monocytogenes. This information is important for reducing and minimizing contamination during postprocessing thermal treatments.Listeria monocytogenes (LM) is responsible for approximately 2,500 cases of listeriosis and 500 deaths in the United States each year (5, 13). LM is a foodborne pathogen of concern because of the high death rate (20%) associated with LM infection and the ability of LM to target particular subsets of the population and to grow under refrigerated food storage conditions (6). In 2003, an LM risk assessment for ready-to-eat (RTE) foods was published by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS), and the Centers for Disease Control and Prevention (CDC) (17). According to the assessment, consumption of deli meats and frankfurters (not reheated) is associated with the highest risk of contracting listeriosis on a per serving and per annum basis (17). The presence of LM in RTE foods often is associated with environmental contamination in the postlethality processing and/or packaging area. In RTE food products, postprocessing heat pasteurization can be used to reduce or eliminate LM from product surfaces and/or acidulants can be added to the product formulations to prevent growth of any LM survivors over the shelf life of the product (16).The addition of lactate and diacetate salts to product formulations has been successful in controlling the growth of LM during product shelf life (7, 11); however, the effects of these two food grade chemicals, which are generally recognized as safe and can be used together, on the heat resistance of LM have not been well studied, especially a...

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Inhibition of Listeria monocytogenes by Sodium Diacetate and Sodium Lactate on Wieners and Cooked Bratwurst

Cited by 108 publications

References 23 publications

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

A Predictive Model To Describe the Effects of Temperature, Sodium Lactate, and Sodium Diacetate on the Inactivation of a Serotype 4b Strain of Listeria monocytogenes in a Frankfurter Slurry

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