Interaction of Citric Acid Concentration and pH on the Kinetics of Listeria monocytogenes Inactivation

Buchanan, Robert L.; Golden, M.H.

doi:10.4315/0362-028x-57.7.567

Cited by 45 publications

(21 citation statements)

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“…It was used in acidified beef, to reduce the risk of bacterial contamination and to improve the texture [57] . This acid exhibits both bactericidal and antistatic effects against L. monocytogenes [58] . The antibacterial activity of citric acid is dependent on pH, concentration and anion effects [59] .…”

Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.

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Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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“…The relative bacteriostatic and bactericidal activities associated with hydrochloric, citric, lactic and acetic acids have been assessed by a number of investigators. However, it is often difficult to compare results due to differences in temperature and in methods for evaluating and reporting acidulent concentration (11). No reports about the action of ascorbic acid on L. monocytogenes were found in the literature.…”

Section: Introductionmentioning

confidence: 99%

“…In general weak acids having higher pKa values are more inhibitory to L. monocytogenes, at a given pH, than strong acids at the same pH. Buchanan et al (10,11) performed considerable work studying the effect of pH and concentration of lactic acid-sodium lactate, acetic acid-sodium acetate and citric acid-sodium citrate on L. monocytogenes inactivation. Results obtained were compared against control cultures in which pH was modified using hydrochloric acid.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ascorbic Acid in Comparison to Citric and Lactic Acid onListeria monocytogenesInhibition at Refrigeration Temperatures

Giannuzzi

Zaritzky

1996

LWT - Food Science and Technology

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“…A bacterial strain can produce different shapes of survival curves. Frequently, concave curves may become convex or sigmoidal when the intensity of the stress varies (6,7,10,19,24,38,45,47,48). The patterns of survival curves may also vary with the physiological state of the cells and are dependent on the phase of growth (exponential or stationary phase) and also on the conditions of adaptation before the stress (18,25,36).…”

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confidence: 99%

General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves

Coroller¹,

Leguérinel²,

Mettler³

et al. 2006

Appl Environ Microbiol

177

110

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Cells of Listeria monocytogenes or Salmonella enterica serovar Typhimurium taken from six characteristic stages of growth were subjected to an acidic stress (pH 3.3). As expected, the bacterial resistance increased from the end of the exponential phase to the late stationary phase. Moreover, the shapes of the survival curves gradually evolved as the physiological states of the cells changed. A new primary model, based on two mixed Weibull distributions of cell resistance, is proposed to describe the survival curves and the change in the pattern with the modifications of resistance of two assumed subpopulations. This model resulted from simplification of the first model proposed. These models were compared to the Whiting's model. The parameters of the proposed model were stable and showed consistent evolution according to the initial physiological state of the bacterial population. Compared to the Whiting's model, the proposed model allowed a better fit and more accurate estimation of the parameters. Finally, the parameters of the simplified model had biological significance, which facilitated their interpretation.When thermal or nonthermal inactivation of spores or vegetative microorganisms is considered, the log-linear shape of bacterial survival curves is a particular case among types of curves (12,17,43,49). In the case of nonthermal inactivation caused by unfavorable environmental conditions, the shape of curves indicates more pronounced heterogeneity according to the intensity of the stress. A bacterial strain can produce different shapes of survival curves. Frequently, concave curves may become convex or sigmoidal when the intensity of the stress varies (6,7,10,19,24,38,45,47,48). The patterns of survival curves may also vary with the physiological state of the cells and are dependent on the phase of growth (exponential or stationary phase) and also on the conditions of adaptation before the stress (18,25,36).In order to model nonthermal inactivation curves, a number of primary models have been proposed. Among these models are the vitalistic models proposed by Cole et al. (13,28,39), models describing both growth and inactivation (26,27,32,37,40,41), the modified Gompertz model (24, 32), the exponential model (31), and the log-linear model with latency time (6) and/or with a tail (5). These models cannot deal with all shapes of curves, and most of them are based on log-linear inactivation.Some models can describe non-log-linear decrease or sigmoidal inactivation curves. The Weibull model has largely been used in thermal and nonthermal treatment studies. It is based on the hypothesis that the resistance to stress of a population follows a Weibull distribution (14,19,34,44,45). This type of model can describe linear, concave, or convex curves. It was modified and extended to sigmoidal curves in heat treatment studies (2). The model of Baranyi and Roberts (3) and the model of Geeraerd et al. (17) can describe a linear shape with or without shoulder or tail and sigmoidal shapes (21,22). These models, which can...

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Interaction of Citric Acid Concentration and pH on the Kinetics of Listeria monocytogenes Inactivation

Cited by 45 publications

References 0 publications

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Effect of Ascorbic Acid in Comparison to Citric and Lactic Acid onListeria monocytogenesInhibition at Refrigeration Temperatures

General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves

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