The effect of acetic acid, citric acid, and trisodium citrate in combination with different levels of water activity on the growth ofArcobacter butzleri in culture

Abstract

The influence of weak organic acids and trisodium citrate in combination with a high or a reduced water activity (aw) was investigated when a population of Arcobacter butzleri was exposed to a low concentration of acetic or citric acid, and trisodium citrate combined with high (0.993) and reduced (0.977) aw in culture broth at 30 degrees C. Regardless of water activity, acetic and citric acid (> 0.2%) inhibited the growth of A. butzleri with no viable cells detected after 4-5 h of incubation. Enhanced survival was found at reduced aw with addition of acetic acid. In contrast, after exposure to citric acid in combination with reduced aw inactivation was more rapid than that after being exposed to high water activity. Incorporation of trisodium citrate in combination with reduced aw (0.977) would probably not confer any extra protection. Concentrations of organic acid widely used in meat decontamination processing represent feasible tools for reducing A. butzleri contamination and hence the risk of Arcobacter infection.

Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces

“…Another reason could be that the addition of NaCl (to decrease aw) under certain acetic acid conditions exerted a protective effect on the ATSSB spores. A similar phenomenon was observed by Cervenka et al (2004), who reported that a decrease in aw (0.993 to 0.977) enhanced the antimicrobial effect of 0.1% (w/v) acetic acid on a food-borne pathogen (Arcobacterbutzleri), while the same aw change resulted in an adverse effect when 0.2 and 0.3% acetic acid was present.…”

Under the Microscope: Arcobacter

“…2005). Concentrations of organic acids (>0·2% acetic and citric acid) used widely in meat decontamination processing represent feasible tools for reducing A. butzleri contamination (Cervenka et al. 2004).…”

“…2004). Regardless of water activity ( A w ), at high (0·993) and reduced (0·977) A w , acetic and citric acid (>0·2%) inhibited the growth of A. butzleri with no culturable cells detected after 4–5 h of incubation (Cervenka et al. 2004).…”

“…Because Arcobacter has been linked with human illness (mainly diarrhoea), efforts should be made to reduce the presence of Arcobacter in foods of animal origin, and several treatments have been evaluated for their effectiveness Lehner et al 2005). Concentrations of organic acids (>0AE2% acetic and citric acid) used widely in meat decontamination processing represent feasible tools for reducing A. butzleri contamination (Cervenka et al 2004). Regardless of water activity (A w ), at high (0AE993) and reduced (0AE977) A w , acetic and citric acid (>0AE2%) inhibited the growth of A. butzleri with no culturable cells detected after 4-5 h of incubation (Cervenka et al 2004).…”