Synergistic effect of heat and sodium lactate on the thermal resistance of<i>Yersinia enterocolitica</i>and<i>Listeria monocytogenes</i>in minced beef

McMahon, C.M.; Doherty, Alice; Sheridan, J.J.; Blair, I.S.; McDowell, D.A.; Hegarty, T. W.

doi:10.1046/j.1365-2672.1999.00554.x

Cited by 21 publications

(10 citation statements)

References 14 publications

(21 reference statements)

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“…In poultry meat, D-values at 55ЊC significantly increased (P Ͻ 0.05) from 38.9 to 82.8 min when sodium lactate (4.8%) was added (14). This trend has been inconsistent, however; McMahon et al (12) reported decreased heat resistance for LM in ground beef, and Porto et al (15) reported no difference when using potassium lactate in reheated frankfurters. Little research has been done using sodium diacetate in combination with lactate to study heat resistance.…”

Section: Model Validation Analysismentioning

confidence: 82%

“…In other studies, contradicting results with no significant changes in heat resistance or with microorganisms being less resistant in the presence of lactates have been found. In minced beef, LM heat resistance at 55ЊC was significantly less (P Ͻ 0.001) with increasing concentrations of sodium lactate (0 to 4.8%) (12). There has not been much research on the effects of sodium diacetate, alone or in combination with lactates, on the thermal inactivation of LM.…”

Section: Analysis Of Single and Multiple Factor Interactionsmentioning

confidence: 99%

“…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. Juneja (8) found that addition of sodium diacetate (0 to 0.25%) to ground beef reduced the protective effect of sodium lactate (0 to 4.8%), thus decreasing the D-values (for 60 to 73.9ЊC).…”

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confidence: 99%

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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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Section: Model Validation Analysismentioning

confidence: 82%

Section: Analysis Of Single and Multiple Factor Interactionsmentioning

confidence: 99%

mentioning

confidence: 99%

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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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“…It has been previously emphasized that the antimicrobial effect of lactates is greater at lower pH values since under these conditions more undissociated lactate is present (29). Its bactericidal effect is due to the reduction in pH below the growth range and metabolic inhibition by the undissociated molecules that penetrate the bacterial membrane (30).…”

Section: Discussionmentioning

confidence: 99%

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball)

Bingöl¹,

Çetin

Üzüm³

et al. 2013

Turk J Vet Anim Sci

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A series of new 4-(3,4dimethoxyphenethyl)-3,5-akyl/aryl-4H-1,2,4-triazoles (3a-g) were obtained by reaction of ethyl N'-(alkylidene/arylidene)hydrazonate (1) and 2-(3,4-dimethoxy phenyl)ethanamine (2).Compounds 4d, e, and g were synthesized from the reaction of corresponding compounds 3d, e, and g with BBr 3 , respectively. The 10 new compounds synthesized were characterized by elemental analyses, IR, 1 H-NMR, and 13 C-NMR spectral data. The structure of compound 3g was inferred through IR, 1 H-, 13 C-NMR, elemental analyses, and X-ray spectral techniques. In addition, the newly synthesized chemicals were screened for their antioxidant properties. Among the chemicals tested, 4d, e, and g exhibited the highest degree of antioxidant activity.

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“…The findings of this study are in agreement with those of other researchers for the efficacy of salts of organic acid in inhibiting the growth of food-related pathogens 6,22,23 . It has long been known that salts of organic acid have an inhibitory effect on L. monocytogenes [24][25][26][27][28] and Salmonella 25,29 . 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 .…”

Section: Susceptibility Testmentioning

confidence: 99%

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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Synergistic effect of heat and sodium lactate on the thermal resistance ofYersinia enterocoliticaandListeria monocytogenesin minced beef

Cited by 21 publications

References 14 publications

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

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

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball)

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

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